“It’s a healthy, refreshing mixture for all!”

INGREDIENTS   

2 cups fresh or frozen unsweetened sliced peaches, thawed
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar
16 ounces fat-free vanilla yogurt

DIRECTIONS 

• Place the peaches in a blender or food processor; cover and process until pureed. Set aside.
• Sprinkle gelatin over cold water; let stand for 1 minute in a small saucepan. Stir in sugar.
• Cook and stir over low heat until gelatin and sugar are dissolved.
• Combine the yogurt, peach puree and gelatin mixture until blended in a bowl.
• Pour into an un-greased 9-in. square dish.
• Cover and freeze for 3-4 hours or until partially set.
• Cut into pieces and place in a mixing bowl; beat on medium speed until smooth.
• Transfer to a freezer container.
• Cover and freeze until firm, about 2 hours.

“It will refresh your summer while having this as a snack.”

INGREDIENTS   

5 cups fresh or frozen unsweetened strawberries, thawed
2/3 cup sugar
2/3 cup water
1/4 cup lemon juice

DIRECTIONS 

• Place the strawberries in a blender or food processor; cover and process until smooth.
• Bring sugar and water to a boil in a saucepan.
• Cook and stir until sugar is dissolved, about 5 minutes; cool slightly.
• Add to blender.
• Add lemon juice; cover and process until combined.
• Pour into a shallow freezer container; cover and freeze for 4 – 6 hours or until almost frozen.
• Just before serving, whip mixture in a blender or food processor

“It’s a hearty, delicious, refreshing snack!”

INGREDIENTS   

1/2 cup peeled and chopped fresh peaches
1/3 cup peeled and pureed fresh peaches
2/3 cup nonfat vanilla yogurt

DIRECTIONS 

• Puree 1/2 cup of peaches in blender or food processor until smooth.
• Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl.
• Spoon into 4 popsicle molds and insert handle.
• Freeze for at least 4 hours

“It’s a special mixture for an extra special ice cream.”

INGREDIENTS   

1 cup pureed fruit (your choice – peaches, cherries, strawberries, etc.)
1 (8 ounce) container plain fat-free yogurt
1/3 cup sugar (or you may use equivalent of sugar substitute)*

DIRECTIONS 

• Blend all ingredients together until smooth.
• Chill mixture for about 1-2 hours.
• Pour chilled mixture into your ice cream machine and freeze according to manufacturer’s instructions.
• Note: the amount of sweetener depends on the sweetness of your fruit.
• Taste before freezing.

“It is a simple dessert so yummy and delicious!”

INGREDIENTS   

3 cups fresh squeezed orange juice
1/2 cup sugar

DIRECTIONS 

• Combine 1/4 cup orange juice and 1/2 cup sugar in a small saucepan.
• Boil over high heat, stirring, until sugar completely dissolves, about 1 minute.
• Transfer mixture to a shallow 2 quart dish, and add remaining orange juice, stirring to mix.
• Freeze until solid, 2 to 2 1/2 hours.
• Break into small pieces with the use of a fork.
• Process in a food processor until smooth.
• Transfer to an airtight container; store in freezer.
• Before serving, let soften in refrigerator, 10 to 15 minutes.

“It’s a seasonal flavor that usually makes you feel fresh.”

INGREDIENTS   

1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tbsp. lemon juice
1 – 20 ounce can crushed pineapple
2 tsp. freshly grated orange zest

DIRECTIONS 

• Bring water and sugar to a simmer over medium high heat until sugar is dissolved in a medium saucepan.
• Puree pineapple with its juice until smooth in a food processor.
• Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest.
• Freeze until slightly firm, but not frozen.
• Process the mixture again in the food processor or beat with an electric mixer until smooth.
• Transfer to a freezer container and freeze until firm, about 2 hours.

 “It’s not ordinarily mixed, it has the great flavor!”

INGREDIENTS   

1 – 15 ounce can pear halves in heavy syrup
1/4 cup sugar
1 tbsp. finely chopped crystallized ginger
1 tsp. grated lemon peel

DIRECTIONS 

• Cover a 9 inch glass pie plate with plastic wrap, lining the entire plate.
• Drain syrup from pears into small bowl; transfer pears to lined plate.
• Add sugar, ginger and lemon peel to syrup and stir until sugar dissolves.
• Pour syrup mixture over pears.
• Cover and freeze until solid, at least 6 hours.
• Turn pear mixture out onto work surface; peel off plastic.
• Cut into 1 inch chunks.
• Place in processor; blend until smooth.
• Freeze again in covered container 1 hour.
• To serve:
  • Scoop sorbet into dessert dishes.

“It’s another mixture for this hot summer days.”

INGREDIENTS   

1 cups sugar
1/2 cup water
4 cups hulled fresh strawberries or 4 – 10 ounce packages frozen Strawberries, thawed
1/4 cup lemon juice
2 tblsp. orange juice

DIRECTIONS 

• Combine sugar and water in saucepan.
• Bring to boil and boil rapidly for 5 minutes.
• Cool to room temperature.
• Puree strawberries in blender or food processor, leaving small chunks of berries.
• Add pureed strawberries, lemon and orange juices to sugar-water and mix thoroughly.
• Pour into freezer trays or containers to freeze firm.
• Do not pour into dessert glasses to freeze, as glass might break.
• Note: Adjust sugar according to sweetness of berries. Frozen berries or extra-sweet fresh berries may require less sugar (about 3/4 cup).

“It’s a healthy dessert. Try it!”

INGREDIENTS   

2 cups water
3/4 cups sugar
1/2 cup cocoa powder (preferably Dutch process)
1 1/2 tsp. instant espresso powder
1 tsp. vanilla extract

DIRECTIONS 

• Whisk the first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil.
• Stir in espresso powder and vanilla. Chill.
• Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
• Transfer sorbet to container and freeze until firm.
• Note: It can be prepared 3 days ahead.

“It’s a variety of flavor that has the best quality as a dessert.”

INGREDIENTS   

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp.  baking powder
1/4 tsp.  salt
4 egg, whites and yolks divided
1/2 tsp. vanilla
1/3 cup granulated sugar
1/2 cup granulated sugar
   Powdered sugar
1 quart fat free vanilla ice cream or frozen yogurt, softened
1/4 cup broken pecan pieces, toasted

Raspberry Sauce:

2/3 cup seedless raspberry spreadable fruit
1 tbsp. fresh lemon juice
1/4 tsp. almond extract

DIRECTIONS 

1. Spray a 15 x 10 x 1 inch baking pan with Baker’s Joy (or spray with cooking oil spray and flour).
2. Stir the flour together with cocoa, baking powder and salt in a large mixing bowl. Set aside.
3. In a small mixing bowl, beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored.
4. Gradually add the 1/3 cup sugar, beating on medium speed for about 5 minutes or until sugar is almost dissolved.
5. Wash and dry beaters for next step.
6. Beat the egg whites on high speed until soft peaks form in a large mixing bowl.  
7. Add the ½ cup sugar, beating until stiff peaks form.
8. Fold yolk mixture into egg white mixture.
9. Sprinkle flour mixture over egg mixture; fold in gently.
10. Spread batter in prepared pan.
11. Bake in a 375 degree oven for 12 to 15 minutes or until the top springs.
12. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar.
13. Star with the narrow end and roll up cake and towel together. Cool.
14. Unroll towel and cake.
15. Spread cake with ice cream or frozen yogurt to within 1 inch of edge.
16. Sprinkle with broken pecan pieces.
17. Re-roll cake with the towel.
18. Wrap and freeze roll for 4 hours or more.
19. Heat spread able fruit, lemon juice and extract until melted in a small saucepan; Cool slightly.
20. To serve:
1. Place a small amount of sauce in serving plate and place slices on top of sauce.
2. Garnish with fresh raspberries.
3. For even more flair, add a sprig of mint.