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Gooseberries, Apples, and Raisins in Wine Recipe
Posted in Dessert Recipes on Jul 26,2010

“It’s a delightful dessert that is great anytime! Enjoy!”

INGREDIENTS

1 cup sweet white wine
1/4 cup raisins
2 Tbsp sugar
1 pint green gooseberries, topped, and tailed
2 cups yellow delicious apples, quartered, cored, peeled, and cut into ¼ inch slices
1 tsp cornstarch
4 Tbsp low-fat whipped cream
1/2 tsp cinnamon
1/2 tsp powdered butter substitute
Dash of nutmeg

DIRECTIONS

  • Combine wine, raisins, and sugar in saucepan.
  • Bring to a boil, then cover and simmer for 5 minutes.
  • Add gooseberries; poach until just barely tender, about 5 to 8 minutes.
  • Do not let syrup bubble or berries may burst.
  • Transfer fruit gently with a slotted spoon to a serving dish.
  • Add apples to syrup and poach until gently tender, approximately 5 to 10 minutes.
  • Transfer apples with slotted spoon to serving dish.
  • Stir cornstarch in to syrup and cook for 1 minute, stirring constantly.
  • Pour over fruit, let cool, and serve with whipped cream.
  • Note: Do not overcook, or the apples will be mushy.
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Easy Freezy Pudding Treats Recipe
Posted in Puddings, Mousse & Whips on Jul 26,2010

“Get an easy to prepare dessert with a healthy and delightful treat that everyone surely enjoy!”

INGREDIENTS

10 small disposable plastic cups
10 small Popsicle sticks
1 package of no-fat instant pudding
Non-fat milk (recommended in package directions)

DIRECTIONS

  • Mix the pudding with the recommended amount of non-fat milk.
  • Pour the pudding into the individual plastic cups.
  • Cover the cups with plastic wrap and poke a Popsicle stick through the plastic and into the center of each cup.
  • Put the tray of cups into the freezer to solidify.
  • When the puddings are frozen, simply turn the cups over and push on the bottom of the cup to help the frozen treat slide out of the cup.
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Frozen Mango Yogurt Recipe
Posted in Frozen on Jul 26,2010

“Get yourself a healthy treat with something spicy, right at your own home!”

INGREDIENTS

2-3 Tbsp honey
2 tsp chopped fresh ginger
1 egg, separated
Pinch of salt
Pinch of cream of tartar
2 Tbsp sugar
2 cups unflavored yogurt
2 medium mangos

DIRECTIONS

  • Peel, pit and chop fruit.
  • Puree with honey and ginger in blender or food processor.
  • Bring puree to boil in small saucepan.
  • Gradually whisk in beaten egg yolk, than set aside to cool.
  • Beat egg whites with salt and cream of tartar until soft peaks form.
  • Gradually beat in sugar until stiff peaks form.
  • Stir yogurt into mango mixture then fold in egg whites.
  • Spoon into a shallow metal pan and freeze until firm, stirring occasionally.
  • Note: This recipe uses mango with a touch of spice.
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Frozen Fruit Pops Recipe
Posted in Frozen on Jul 26,2010

“Enjoy this delightful and fun to make fruity dessert with your kids!”

INGREDIENTS

1 ripe honeydew melon
2 ripe bananas
2 pints ripe strawberries
1/4 cup honey or sugar

DIRECTIONS

  • Peel, seed, and cut fruit into chunks.
  • Put fruit and honey or sugar in blender in small batches and puree.
  • Ladle the puree into Popsicle molds and freeze for at least 4 hours or until frozen.
  • Puree can be frozen in plastic ice cube trays.
  • Poke Popsicle sticks into place when the pops are almost frozen so that the sticks will stay upright.
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Espresso Parfaits Recipe
Posted in Dessert Recipes on Jul 26,2010

“Get a delightful treat with this simply, creamy dessert recipe!”

INGREDIENTS

1 package vanilla fat-free sugar-free instant pudding
3/4 cup non-fat milk
1/4 cup cold brewed espresso
1/4 teaspoon almond extract
2 cups fat-free whipped topping

DIRECTIONS

  • Beat pudding mix, milk, extract and coffee in a medium bowl with a wire whisk about 1 minute or until smooth.
  • Fold in whipped topping.
  • Serve in parfait or wine glasses.
  • Serve with a chocolate wafer garnish and mint sprig if desired.
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Dessert Waffles with Spiced Blueberry Sauce Recipe
Posted in Dessert Recipes on Jul 26,2010

“You’ll have a delightful dessert for a matter of minutes! Try it now! Enjoy!”

INGREDIENTS

2 cups fresh blueberries, divided
3 Tbsp sugar
1-1/2 Tbsp cornstarch
1 tsp ground cinnamon
1/4 to 1/2 tsp ground black pepper
4 (4 1/2 inch) fresh or frozen waffles
4 scoops low fat vanilla frozen yogurt or low fat ice cream

DIRECTIONS

  • Combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water in a small saucepan.
  • Bring to a boil over medium heat: boil for 1 minute; remove from heat.
  • Stir in remaining blueberries; cool.
  • Toast waffles; place on dessert plates.
  • Scoop frozen yogurt onto waffles.
  • Top with blueberry sauce.
  • Note: You may use whole wheat waffles and add whole grains to your dessert.
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Crispy Critters Recipe
Posted in Dessert Recipes on Jul 26,2010

“Get ready to have some fun while making this no-bake at all cookies which is hearty and crispy as the name implies”

INGREDIENTS

1/2 cup powdered sugar
1/4 cup honey
1/2 cup natural peanut butter
1 1/2 cups crispy rice cereal
1/2 cup raisins
1/2 teaspoon cinnamon

DIRECTIONS

  • Line a 9 x 13-inch pan with wax paper.
  • Combine powdered sugar, honey, cinnamon and peanut butter in a large bowl; mix well.
  • Stir in cereal and raisins.
  • Shape into 1-inch balls and place on wax paper.
  • Refrigerate for 1 hour.
  • Store in an air-tight container.
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Creamy Fruit Salad Recipe
Posted in Frozen on Jul 26,2010

“This is a superb salad dessert with a fruity twist yet it does a healthy treat!”

INGREDIENTS

1 can (20 ounce) pineapple chunks, drained
1/2 pound grapes, seedless, red or green
2 bananas
1/4 teaspoon cinnamon
1 3/4 cups nonfat milk
1 package (3 1/2 ounce) fat-free, instant pudding mix

DIRECTIONS

  • Combine fruit in a medium bowl.
  • Pour milk over fruit.
  • Sprinkle in the pudding mix while slowly stirring the fruit mixture.
  • Let the mixture stand for 5 minutes and serve.
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Creamsicles Recipe
Posted in Frozen on Jul 26,2010

“Have fun while making this nutritious dessert right at your own home!”

INGREDIENTS

2 cups non-fat light vanilla or plain yogurt
1 small can (6 ounces) frozen orange juice concentrate
1 teaspoon vanilla extract

DIRECTIONS

  • Blend ingredients until smooth.
  • Pour into individual paper cups or molds and freeze.
  • Insert popsicle sticks (if desired) when mixture is slightly frozen.
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Upside-Down Cranberry-Ginger Cake Recipe
Posted in Cakes, Tortes and Frostings on Jul 26,2010

“It’s a recipe that standout among other cake recipe with its delightful treat!”

INGREDIENTS

Cooking spray
3/4 cup packed light brown sugar* (or Splenda Brown Sugar Baking Blend)
2 tablespoons butter (or light, trans-free spread*)
1 1/2 tablespoons grated, peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened (or light, trans-free spread*)
1 cup granulated sugar (or Splenda Granular*)
2 large egg yolks
1/2 cup fat-free milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup frozen fat-free whipped topping, thawed or fat-free whipped cream
*Used in nutritional analysis

DIRECTIONS

  • Preheat oven to 350°.
  • Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray.
  • Add brown sugar and 2 tablespoons butter to pan, stirring until melted.
  • Stir in ginger; cook 1 minute, stirring constantly.
  • Remove from heat; arrange cranberries on top of brown sugar mixture.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, baking powder, and salt.
  • Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy.
  • Add egg yolks, 1 at a time, beating well after each addition.
  • Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
  • Beat in vanilla.
  • Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form.
  • Fold egg whites into batter; pour batter over cranberries in prepared pan.
  • Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan for 15 minutes; run a knife around outside edge.
  • Place a plate upside down on top of cake pan; invert cake onto plate.
  • Top each serving with whipped topping.
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