INGREDIENTS

   *2 c. nonfat buttermilk
   *1 1/2 c. strawberry jam

DIRECTIONS

• Mix buttermilk with strawberry jam and pour it into a freezer-proof pan. Leave it in the freezer until firm.
• In a chilled mixer bowl, place the chopped pieces of the frozen mixture. Mix it up using an electric mixer until it becomes fluffy. Put it back into the freezer pan until firm.
• If preferred, you can use an ice cream freezer, following the instructions set by the manufacturer.

INGREDIENTS

   Filling:
   *1 1/2 quarts nonfat or low-fat vanilla ice cream or frozen yogurt, softened
   *1/4 cup brandy
   *1/4 cup coarsely ground gingersnaps
   *1 1/2 teaspoons minced crystallized ginger

   Crust:
   *2 large egg whites
   *1/4 teaspoon cream of tartar
   *3 tablespoons sugar
   *1 3/4 cups coarse gingersnap crumbs (about 6 oz.)
   *2 tablespoons minced crystallized ginger

DIRECTIONS

• For the crust, use a mixer to beat the egg whites and cream of tartar at high speed. Once the mixture is foamy, add the sugar by one-third at a time. Beat for about 45 seconds after each addition.
• Fold the cookies gently into the egg whites along with ginger. Drop the cookie mixture by small spoonfulls at the bottom and sides of a 9-inch greased pie pan.
• Use a spoon to pat the crust gently to cover the bottom and sides evenly extending up to the top of the rim.
• Place it into the oven to bake at 350 degrees F for about 20 minutes or until slightly browned and dry. Use a metal spatula to loosen the cookie crust off the sides of the pan then underneath the crust to loosen the bottom as well.
• Let the pie cook thoroughly in the pan and set it into the freezer for a minimum of 10 minutes. Fill the crust or keep it in the freezer airtight for about 2 weeks.
• For the filling, set the ice  cream in a bowl and mix in the brandy. Ladle the ice cream evenly into the crust and swirl the top. Sprinkle it with mixed gingersnaps and ginger before setting the pie in the freezer, uncovered. Leave for about 2 ½ hours. 

INGREDIENTS

   *1 cup fruit of choice (strawberries, cherries, peaches, etc)
   *1 medium banana
   *1 cup nonfat vanilla yogurt
   *1 cup canned crushed pineapple in juice

DIRECTIONS

• Slice the fruits into bite-size pieces, if needed. Put all the ingredients in a food processor, mixing them well until smooth.
• Put a non-metallic pan in the freezer until it firms. Take the mixture off the pan and beat to a creamy texture.
• You can also choose to prepare this using an ice cream maker and follow the manufacturer’s instruction for the procedure.

INGREDIENTS

   *1/2 cup tub style nonfree cream cheese, softened
   *2 Tbsp. powdered sugar
   *1 Tbsp. low fat milk
   *1/4 tsp. almond extract
   *1/2 cantaloupe, peeled, seeded, and cut lengthwise into 1/4-inch-thick slices
   *1 cup blackberries
   *4 tsp. sliced almonds, toasted

DIRECTIONS

• Use a mixer to combine cream cheese with powdered sugar, almond extract and milk. Blend well until smooth.
• Put the cantaloupe and berries onto dessert plates and set the cream on top.

INGREDIENTS

   *1 package (12 ounces) fat free pound cake
   *1/3 cup finely chopped semisweet chocolate
   *1/3 cup raspberry or apricot spreadable fruit
   *2 egg whites
   *1/4 tsp. cream of tartar
   *3 Tbsp. packed brown sugar
   *1/2 tsp. vanilla

DIRECTIONS

• Set the oven to preheat settings of 400 degrees F. Cut the cake into 3 layers horizontally. Arrange the layers over ungreased cookie sheets.
• Combine chocolate with the fruit spead. Apply about one third of this mixture on every layer.
• In a moderate-sized bowl, whisk egg whites with cream of tartar until foamy. Mix in the brown sugar by one tablespoon at a time, beating continuously until the mixture turns stiff and glossy. Mix in the vanilla.
• Distribute the meringue on the layers then set for about 10 minutes of baking or until the meringue becomes light brown.
• Take the cookie sheet out of the oven and set onto wire rack to cool. Cut the layers into 6 pieces of an-inch sized bars.

INGREDIENTS

   *1 3/4 cup all purpose flour
   *2 tsp. baking powder
   *1 tsp. grated orange peel
   *1 tsp. ground cinnamon
   *1/2 tsp. salt
   *1/2 tsp. nutmeg
   *1/4 tsp. ground ginger
   *1/4 tsp. ground cloves
   *3/4 cup sugar
   *1/2 cup applesauce
   *1/2 cup solid pack pumpkin
   *1 egg
   *1 egg white
   *2 Tbsp. vegetable oil
   *1/2 cup raisins

DIRECTIONS

• Set the oven to 350 degrees F preheat settings. Coat a 9 x 13-inch baking pan using non-stick spray.
• Mix flour in a small bowl along with baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. Use a larger bowl for mixing sugar together with applesauce, pumpkin, egg and egg white, and oil. Combine both mixtures together, stirring until properly blended. Mix in the raisins.
• Spread the mixtue onto the prepared pan and set for half hour baking. Once done, leave it to cool on wire rack for about 15 minutes. Cut into 16 slices of bars. 

INGREDIENTS

   *1 cup shortening
   *1 1/2 cups packed brown sugar
   *1 1/2 tsp. baking soda
   *1 1/2 tsp. ground ginger
   *1 1/2 tsp. ground cinnamon
   *1/4 tsp. ground cloves
   *1/3 cup molasses
   *2 eggs
   *1 tablespoon milk
   *3 1/2 cups all-purpose flour
   *1/2 cup raisins
   *1/2 cup chopped pecans or walnuts

DIRECTIONS

• Use an electric mixer to beat shortening in a large mixing bowl. Set at moderate-high speed and mix for about 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon and cloves. Mix until properly blended. Add molasses, eggs and milk beating continuously through the addition. Once properly combined, mix in flour as much as the mixer can handle. Add raisins and nuts. Stir.
• Prepare a cookie sheet and drop round teaspoons of dough. Place it into the oven to bake at 375 degrees F for about 8 minutes or until the bottoms are slightly browned. Leave it to cool on wire racks.
• Makes about 90 cookies.

INGREDIENTS

   *3 large, ripe bananas, pureed
   *1 tsp. vanilla extract
   *¼ cup warm coconut, olive or canola oil
   *2 cups rolled gluten free oats
   *2/3 cup almond meal
   *1/3 cup coconut, shredded and unsweetened
   *1/2  tsp. cinnamon
   *1/2 tsp. fine grain sea salt
   *1 tsp. baking powder
   *6 to 7 oz. chocolate chips

DIRECTIONS

• Set the oven to preheat settings of 350 degrees F. Set the racks at the top third portion.
• In a bowl, blend bananas with coconut, olive or canola oil and vanila extract. Use another bowl to combine all the dry ingredients together but not including the chocolate chips. Combine both mixtures together and blend thoroughly. Fold in the chocolate chips into the batter.
• Arrange parchment paper onto the baking sheet. Drop about 2 teaspoons of dough on the baking sheet, spacing about an inch in between.
• Bake for about 15 minutes and serve.
• Makes 36 pieces of gluten-free vegan cookies.

INGREDIENTS

   Cake:
   *1 can (16 oz) canned pears, packed in light syrup and drained
   *1 Tbsp. butter
   *1 cup sugar
   *1 large egg
   *1 large egg white
   *1 Tbsp. vegetable oil
   *1 Tbsp. vanilla
   *2 1/4 cups cake flour
   *1 tsp. baking soda
   *1 tsp. baking powder
   *1/2 tsp. salt
   *1 cup nonfat plain yogurt or sour cream
   *12 ounces fresh cranberries

   Streusel:
   *1/2 cup packed brown sugar
   *2/3 cup flour
   *1/2 tsp. cinnamon
   *2 Tbsp. apple juice, frozen concentrate, thawed
   *1 Tbsp. vegetable oil

DIRECTIONS

• Prepare the streusel in a small bowl. Mix brown sugar with flour and cinnamon. Sprinkle it with apple juice and oil. Use fork and fingers until crumble. Reserve.
• Set the pears in food processor until puree. Place it in a large saucepan and cook over moderate-low heat. Stir often until the liquids have been reduced to a half cup or cooking for about 10 minutes. Pour into a large bowl and cool well.
• Set the oven to preheat settings of 350 degrees F. Coat a 9 x 13-inch baking pan with non-stick cooking spray. Reserve.
• Melt butter in a small saucepan set over moderate heat. Swirl pan while melting butter to a light nutty color or for about a minute. Beat melted butter into the pureed pear. Whisk in sugar, egg, egg white, oil and vanilla until smooth.
• Sift flour together with baking powder, baking soda and salt. Blend this mixture alternately with the pear mixture and non-fat yogurt. 
• Apply half of the batter at the bottom of the baking pan. Put the cranberries on top and sprinkle it with half of streusel mixture. Put the rest of the batter on top and sprinkle it with the remaining streusel mixture. Place it into the oven for about 45 minutes. Serve warm.

INGREDIENTS

   *4 Golden Delicious apples, cored and sliced 1/4″ thick
   *3 Tbsp. honey
   *1/2 tsp. cinnamon
   *1/4 tsp. nutmeg
   *1/4 cup almonds
   *2 eggs
   *2 egg whites
   *1/2 cup nonfat milk
   *1 Tbsp. canola oil
   *1 tsp. vanilla
   *1 Tbsp. grated orange zest
   *1/4 cup all-purpose flour
   *1/4 cup whole wheat flour
   *1 Tbsp. powdered sugar

DIRECTIONS

• Set the oven to preheat settings of 425 degrees F. Prepare 2 pieces of 9-inch pie pans and coat it with non-stick cooking spray.
• Spray a large non-stick skillet with non-stick cooking spray and set over moderate heat. Add the apple slices and cook until slightly softened and appears with browned spots. Stir from time to time.
• Add honey, cinnamon, nutmeg, and almonds. Continue cooking for about 5 minutes or until the apples have become tender and the mixture is syrupy.
• Beat eggs and agg whites in a bowl, blending it with milk, oil, vanilla and orange zest. Once properly blended, add flours and continue beating until smooth.
• Divide the batter onto the pans evenly. Divide the apple almond mixture evenly and place it into the oven to bake to a golden brown doneness or for about 20 minutes.
• Take it out of the oven and sprinkle with powdered sugar. Cut the pancakes in half and serve hot.