“This is the most marvelous dessert with a fat-free attributes!”

INGREDIENTS

2 Jonagold or Golden Delicious apples, peeled, halved, and cored
2 cups apple juice or water
1/2 cup orange marmalade
2 large egg whites
2 Tbsp sugar
2 Tbsp chopped, toasted almonds

DIRECTIONS

• Poach apples in apple juice for 8 to 10 minutes or until barely tender in small saucepot; drain.
• Spoon 2 Tbsp marmalade into center of each half.
• Heat oven to 350ºF.
• Beat egg whites until soft peaks form when beaters are lifted in medium bowl with electric mixer.
• Gradually beat in sugar; beat until stiff peaks form. Fold in almonds.
• Cover tops of apple halves to edges with egg white mixture; place on baking sheet.
• Bake for 7 to 10 minutes or until tops are lightly browned.

“It’s a wonderful treat with a fresh fruit!”

INGREDIENTS   

1 – 16 ounce can chocolate-flavored syrup
1 – 14 ounce can fat free sweetened condensed milk (not evaporated milk)
   Pinch salt
1 1/2 teaspoons vanilla extract
   Chunks of fresh fruit (pineapple, strawberries, apples, grapes, etc)

DIRECTIONS 

• Combine chocolate syrup, sweetened condensed milk and salt in heavy saucepan.
• Cook and stir for 10 to 12 minutes or until slightly thickened over medium-low heat. (Mixture thickens as it cools)
• Remove from heat; stir in vanilla.
• Serve warm with fruit chunks.
• Store any leftover fondue in a covered container in refrigerator.

“It’s a special treat to any occasion!”

INGREDIENTS   

2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
1 tsp. vanilla
1/2 cup chopped nuts*

DIRECTIONS 

• Combine sugar, corn syrup, and water in a heavy 2-quart saucepan.
• Cook and stir over medium-high heat until mixture boils.
• Clip a candy thermometer to the side of the pan.
• Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degree F, hard-ball stage (10 to 15 minutes).
• Remove pan from heat; remove thermometer.
• In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight).
• Gradually pour hot mixture in a thin stream over whites, beating on high speed for about 3 minutes; scrape sides of bowl occasionally.
• Add vanilla and, if desired, food coloring.
• Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
• Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently.
• If mixture flattens, beat 1/2 to 1 minute more; check again.
• If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Immediately stir in fruit or nuts. Quickly drop remaining mixture onto waxed paper.
• Store tightly covered.
• Candied Fruit may be substituted for the nuts
• Note: It is not an old wives tale; humidity can affect the outcome of your divinity. Wait for a day that is as low in humidity as possible. Do not attempt if it is raining!

“It’s great with party tray at any gatherings!”

INGREDIENTS   

8 ounces dried apricots, finely chopped
1 cup sweetened flaked coconut
1/4 cup nonfat sweetened condensed milk
   Additional coconut, for rolling*

DIRECTIONS 

• In a food processor chop apricots and coconut until thoroughly combined.
• Add the 1/4 cup sweetened condensed milk; process until combined.
• Pour the mixture into a dish; refrigerate until firm (about 30 to 45 minutes).
• Place wax paper on a baking sheet while the mixture chills; set aside.
• Place additional coconut in a shallow bowl.
• Shape into balls (about 1-inch in diameter) when apricot mixture is chilled.
• Roll in coconut; place on wax paper.
• Refrigerate until firm.
• Store in an airtight container in the refrigerator.
• Note: May also use finely chopped toasted nuts to roll in.

 “This recipe is great to serve on holidays.”

INGREDIENTS   

5 quarts popped popcorn, unsalted
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 tsp. vinegar
1/2 tsp. salt
1 tsp. almond extract
1 cup red glacé cherries, cut in quarters
1/2 cup toasted blanched whole almonds

DIRECTIONS 

• Keep popcorn warm in a 300 degree F. oven.
• Combine sugar, water, corn syrup, vinegar and salt in a heavy medium-sized saucepan.
• Bring to a boil; clip candy thermometer to pan.
• Cook syrup to 250 degrees (hard ball stage).
• Stir in almond extract.
• Scatter cherries and almonds over the popcorn.
• Slowly pour syrup over all; toss lightly to coat evenly.
• Spread popcorn on buttered cookie sheet; Cool.
• Separate into clusters with a fork.

 “This could be a great treat after any games.”

INGREDIENTS   

3/4 cup un-popped popcorn
1-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
1 tsp. vanilla
2 to 4 drops food coloring, optional
Salt, optional

DIRECTIONS 

• Pop popcorn and remove all un-popped kernels.
• Place popcorn on a greased 17×12x2 inch baking pan.
• Keep popcorn warm in a 300° F oven while making syrup.
• Butter the sides of a heavy 1-1/2-quart saucepan.
• Combine sugar, corn syrup and water in the saucepan.
• Cook over medium-high heat until mixture boils, stirring to dissolve sugar.
• Clip a candy thermometer to side of pan and reduce heat to medium.
• Continue boiling at a moderate rate until thermometer registers 300 degree F (hard-crack stage), stirring occasionally (about 25 to 30 minutes).
• Remove thermometer and saucepan from heat.
• Stir in vanilla and food coloring, slowly.
• Pour syrup in a thin stream over hot popcorn, stir gently to coat; Cool.
• Break into pieces by using gloved hands.
• Store tightly covered or in plastic bags.