“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.

“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.

“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.

“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.

“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.

“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.

“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.

“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.

“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.

“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.