“It’s an easy, elegant dish that captivates the appetite of everyone!”

INGREDIENTS

3 ripe pears, scrubbed, quartered, cored and thinly sliced
1 tablespoon firmly packed brown sugar
1 tablespoon unblanched almonds, sliced
1/2 cup lowfat vanilla yogurt

• Place a broiler rack about 3 inches from source of heat; heat the broiler.
• Arrange the pears in a shallow, flameproof dish in concentric circles, slightly overlapping each other.
• Sprinkle with the brown sugar.
• Broil until the brown sugar has caramelized and pears begin to brown, about 5 minutes.
• Sprinkle with the almonds and broil for about 1 minute or until almonds turn golden.
• Serve warm, topping each serving with a dollop of vanilla yogurt.

“Have fun with this unique dessert plus a healthy treat!”

INGREDIENTS

4 Red or green apples
4-8 tbsp spoons of water
2-3 tbsp spoon of brown sugar
4 tsp light trans-free vegetable spread
1 tsp cinnamon
4 tbsp golden raisins

• Core apples and pare the top portion.
• Prepare a piece of foil, about 2 feet long, then fold in half.
• Place one apple in the center of the foil.
• Bring the foil up around the apple leaving the top open.
• Add 1-2 tbsp water into the core of each apple then 1-2 tsp brown sugar, 1 tsp light margarine, 1 tbsp raisins and a sprinkle of cinnamon
• Gather the foil over the top of the apple and fold twice to seal.
• Place the foil packs on the fire for 20 min or bake at 350 for 20-30 minutes or until soft.

“It’s a yummy dessert especially with banana cream!”

INGREDIENTS   

1/2 cup plain fat-free yogurt
2 tbsp. honey
3 frozen bananas
1 cup fresh strawberries
1 cup fresh blueberries

DIRECTIONS   

• Peel the bananas and slice them into rounds.
• Keep the rounds frozen until you are ready to make and eat.
• Put the yogurt and honey in a blender or food processor.
• Blend until mixed and then add the banana rounds and process until smooth.
• Put some banana yogurt in the bottom of each parfait glass.
• Add some sliced strawberries and some blueberries.
• Add more cream and more berries until all your supplies are used up.
• Garnish with crushed low fat vanilla wafers or granola if desired.

“This dessert will keep your company with!”

INGREDIENTS   

2 tbsp. brown sugar
2 tbsp. fresh lime juice
1 cup fresh raspberries, divided (can use frozen, thawed)
2 medium fresh unpeeled peaches, halved and pitted (about 10 oz)
   Vegetable oil cooking spray

DIRECTIONS   

• Combine sugar and lime juice in a shallow dish, stir well.
• Add 1/2 cup raspberries and mash.
• Add peaches, turning to coat.
• Marinate at room temperature, cut sides down for 30 minutes to 1 hour.
• Remove peaches, reserving marinade.
• Coat grill rack with cooking spray, and place on grill over medium low coals.
• Place peaches, cut sides down in rack and cook 2 minutes.
• Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
• Remove from grill.
• Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

“It’s a simple dessert which is very easy to prepare!”

INGREDIENTS   

4 cups washed cored and sliced apples (I ike a fairly tart apple.)
1/4 cup apple juice
1/2 cup brown sugar, to taste
1 tsp. cinnamon, to taste
1/4 tsp. nutmeg, to taste

DIRECTIONS   

Place all ingredients in covered pan and cook on medium-high heat for about 10 minutes or until tender and juices are gone.

“This is best served with light whipped toppings.”

INGREDIENTS   

1 cup water
1 cup red wine
2 tbsp. lemon juice
1 cup sugar
1 cinnamon stick
1 tsp. whole allspice
4 firm pears, peeled with stalks attached
1 cup lite frozen whipped topping, thawed

DIRECTIONS   

• Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
• Reduce heat and simmer gently for 5 minutes.
• Place the pears in an ovenproof dish and pour the syrup over them.
• Poach at 300F for 20 – 25 minutes or until tender.
• Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
• Serve with whipped topping if desired.

“It’s a healthy dessert that is low in calorie!”

INGREDIENTS   

1 cup water
1/2 cup granulated sugar
1 tsp. finely shredded lemon peel
1/4 cup loosely packed fresh mint leaves
2 cups sliced fresh apricots
2 cups sliced fresh nectarines
1 cup fresh blackberries, and/or raspberries

DIRECTIONS   

• Combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves in a 1-quart saucepan.
• Cook and stir over medium heat until bubbly; reduce heat.
• Simmer, covered, for 10 minutes.
• Strain, discarding the lemon peel and mint; cool.
• Combine the fruit and the remaining mint leaves in a large bowl.
• Over the fruit mixture drizzle the cooled syrup.
• Serve at once.

“Anyone will be satisfied with this recipe!”

INGREDIENTS   

1/4 cup sliced almonds, toasted *
24 whole cloves
6 medium Granny Smith apples (tart green apples), peeled and cored
2/3 cup granulated sugar
1 cup water
1/2 cup plain yogurt
1 dash almond extract

DIRECTIONS   

• Insert 4 cloves around the top of each apple; set apples aside.
• Combine sugar and water in a wide 3 to 4-quart pan or deep skillet (you have to fit six apples in the pan).
• Bring to a boil over high heat and cook, stirring, until sugar is dissolved.
• Set apples in syrup.
• Cover and then reduce heat to low, and cook, basting apples with syrup several times, until tender (12 to 15 minutes).
• Place each apple on a dessert dish.
• Stir together yogurt and almond extract; spoon mixture evenly into the center of each apple.
• Spoon syrup around apples and sprinkle with almonds.
• Serve warm or at room temperature.
• Note:

            To toast almonds:

Place almonds evenly in a shallow pan and toast in a 350ºF oven.

“This recipe is perfectly served with fat free ice cream!”

INGREDIENTS   

2 Granny Smith apples (any tart apple will do)
1/2 cup fresh cranberries
3/4 cup water
1/4 cup packed brown sugar
1 tbsp. honey

DIRECTIONS   

• Preheat the oven to 350 degrees F.
• Core the apples, and remove the peel from upper top third of each.
• Place them in a baking dish, and fill the core holes with as many cranberries as you can place in the cavity.
• Stir together the water, brown sugar and honey in a small saucepan.
• Bring to a boil, stirring occasionally to dissolve the sugar and honey.
• Pour the mixture over the apples once it comes to a boil.
• Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes.
• Serve with fat free vanilla ice cream or fat free frozen vanilla yogurt.

“Any meal is delighted with this light dessert!”

INGREDIENTS   

4 red Bartlett pears
1/3 cup granulated sugar

DIRECTIONS   

• Halve pears lengthwise; remove cores with a small melon baller or small spoon) Place sugar on a plate.
• Heat a large skillet over medium heat.
• Press cut side of each halved pear in sugar.
• Place sugared, cut side down in skillet.
• Cook until beginning to brown for 7 to 8 minutes. (caramelize)
• Add 1/2 cup water. Cover; simmer until pears are tender for 5 to 10 minutes (depending on how ripe your pears are).
• Add more water if sugar begins to burn.
• Remove pears from skillet.
• If liquid in pan is thin, simmer until thickened to a sauce like consistency; if it is thick, add more water.
• Serve sauce over pears.