“Any fruits will do with this recipe… Delicious!”

INGREDIENTS   

1 large nectarine, diced
1 Golden Delicious apple – peeled, cored and diced
1 Granny Smith apple – peeled, cored and diced
8 ounces raspberries
1 pound strawberries, coarsely diced
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. strawberry preserves
10 – 10 inch flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar (2 tablespoons cinnamon + scant 2 cups sugar)

DIRECTIONS   

• Mix thoroughly nectarine, apples, raspberries, strawberries, white sugar, brown sugar and strawberry preserves in a large bowl.
• Cover and chill in the refrigerator at least 15 minutes.
• Preheat the oven to 350 degrees F.
• Coat one side of each flour tortilla with butter flavored cooking spray.
• Cut into wedges and arrange in a single layer on a large baking sheet.
• Sprinkle wedges with desired amount of cinnamon sugar.
• Spray again with cooking spray.
• Bake in the preheated oven for 8 to 10 minutes.
• Repeat with any remaining tortilla wedges.
• Allow to cool approximately for 15 minutes.
• Serve with chilled salsa.
• Note: You may vary the fruits in this salsa like: Golden Delicious-apples, peaches or kiwi for the nectarine, blackberries, cherry and any flavor preserves may also be used.

“It’s a delicious and creamy soup that you would love to have.”

INGREDIENTS   

1 1/2 pints blackberries, picked over (about 4 1/2 cups)
6 tbsp. sugar, or more to taste
1/2 tsp. kirsch, brandy or cassis (optional)
1 pint fat free vanilla ice cream or frozen yogurt

DIRECTIONS   

• Set aside 1 1/2 cups of the blackberries.
• Place the remaining 3 cups berries and 1/2 cup of water in a non-reactive 3 1/2-quart saucepan.
• Cover, bring to a simmer over moderate heat and cook until the berries have softened slightly and exuded their juices for about 5 minutes.
• Transfer the cooked berries to a strainer and press through to remove the seeds.
• Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired.
• Refrigerate for 1 hour; stir in the kirsch.
• Up to 2 hours before serving, peel, halve and pit the peaches.
• Slice the peaches 1/8 to 1/4 inch thick.
• Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
• Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup.
• Add a scoop of fat free vanilla ice cream or frozen yogurt and about 6 or 7 of the reserved blackberries to each serving.
• Serve at once.

“This dessert sauce is preferably being cook on a double broiler for a better result.”

INGREDIENTS   

1/2 cup currant jelly
1 cup sieved fresh or frozen raspberries
1 tsp. cornstarch
1/8 tsp. salt
1/2 cup sugar

DIRECTIONS   

• Press raspberries through a sieve. Discard solids.
• Combine and bring to the boiling point in the top of a double boiler the currant jelly and the raspberry puree.
• Mix and add cornstarch, salt and sugar.
• Cook until thick and clear.
• Chill before using.
• Serve over fat free frozen yogurt or angel food cake.

“This sauce can go well with a fat free yogurt or pound cake! Try this and surely this will complement your meal!”

INGREDIENTS   

2 cups canned cherries, red or Bing, reserve juice
1/4 cup sugar
1/4 cup corn syrup
1 stick cinnamon (a two inch piece)
1 tbsp. lemon juice
2 tsp. cornstarch
1 tbsp. cold water

DIRECTIONS   

• Drain cherries, reserving juice; set cherries aside.
• Simmer cherry juice with sugar, corn syrup, cinnamon stick and lemon juice in the top of a double boiler for 10 minutes.
• Remove cinnamon and discard cinnamon; remove from heat.
• Combine cornstarch and cold water in a small bowl.
• Stir this mixture into the hot cherry juice mixture.
• Cook over double boiler until mixture thickens, stirring frequently.
• Add the cherries and remove from heat.
• Serve warm or cold.

“Yummy! Spicy yet it has an amazing taste!”

INGREDIENTS   

Crust:

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tbsp. light margarine or non-saturated fat margarine, melted
1/4 cup sugar
   Cooking oil spray
Filling:

1/2 gallon fat-free vanilla frozen yogurt, softened
1 cup pumpkin, canned
1/2 cup brown sugar, firmly packed
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg

DIRECTIONS   

1. To prepare crust
1. Combine first 3 ingredients; toss with a fork until moist.
2. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill until firm.
2. To prepare filling:
1. Combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, and nutmeg.
2. Pour into prepared crust.
3. Freeze until ready to serve.

”It is so creamy with an easy to follow directions.”

INGREDIENTS   

10 reduced fat vanilla wafers, crushed
1/2 cup fat free cream cheese from tub (or use low fat)
6 tbsp. sugar
3 tbsp. skim milk
1 tbsp. orange juice
1 tsp. orange flavor liqueur (optional)
3 cups fresh strawberries, sliced

DIRECTIONS 

• Crush wafers in a zip lock bag by using a rolling pin or use a blender or food processor.
• Combine cream cheese, sugar, milk orange juice and liqueur and beat until smooth in a large bowl.
• To serve, divide strawberries into large dessert dishes.
• Top with about 1/4 cup cream mixture and sprinkle each with vanilla wafer crumbs.

“You’ll never regret once to try this sauce which is best with angel food cake of ice cream (fat free). Enjoy!” 

INGREDIENTS   

1 – 21 ounce cans cherry pie filling
1 – 10 ounce package frozen raspberries in syrup

DIRECTIONS 

• Combine gently pie filling and raspberries in large bowl.
• Serve over fat free ice cream and/or angel food cake.

“It’s a great summer treat!”

INGREDIENTS   

4 medium fresh peaches, peeled and sliced
1 tbsp. sugar
2 tbsp. almond-flavored liqueur or 1/2 teaspoon almond extract
10 ounces frozen raspberries in light syrup
2 tsp. cornstarch
1 tsp. sugar
1 pint fat free vanilla ice cream or frozen yogurt
2 tbsp. sliced almonds, toasted (optional)

DIRECTIONS 

• Toss 1 tablespoon sugar with peaches and 1/4 teaspoon of the liqueur or extract in a shallow bowl; set aside.
• Place a strainer over a medium saucepan.
• Pour raspberries into strainer and press with the back of a large spoon to remove the seeds. Discard seeds.
• Stir in remaining liqueur or extract, cornstarch and 1 teaspoon sugar until blended.
• Bring to a boil over medium heat, stirring constantly until sauce thickens.
• Cool for 15 minutes.
• To serve, scoop ice cream in dessert dishes and top with peach slices and raspberry sauce.
• Sprinkle with toasted almonds if desired.

“This recipe is best with fat-free frozen vanilla yogurt!”

INGREDIENTS   

1 cup shredded Rome or Macintosh apples
3 tbsp. frozen cranberry juice concentrate
3/4 cup apple juice
3 3/4 cups sugar
3 ounces liquid pectin
2 tbsp. lemon juice

DIRECTIONS 

• Combine apple, cranberry juice concentrate, apple juice and sugar in a 2 quart saucepan.
• Cook over medium heat, stirring constantly until mixture starts to bubble and sugar is dissolved. Remove from heat.
• Combine pectin and lemon juice.
• Add to hot apple mixture.
• Stir constantly for 3 minutes.
•  Divide into 4 to 5 small containers for freezing.
• Cover and let cool completely; freeze.
• Place in refrigerator to thaw.

“It has a twist of sweetness and spiciness of honey and raisins.”

INGREDIENTS   

4 cooking apples
1/4 cup raisins
2 tbsp. honey
1/2 tsp. ground cinnamon
2 tsp. smart balance margarine or other low saturated fat margarine

DIRECTIONS 

• Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting.
• Place the apples in four 10-oz custard cups.
• Pack the raisins into the apples.
• Mix the honey and cinnamon, pour over the raisins and into the apples.
• Top with margarine.
• Cover tightly and microwave on high (100%) until tender when pierced with a fork for 3 to 4 minutes.
• If you prefer, they can also be baked at 375°F for 30 minutes.
• Serve warm with frozen yogurt or frozen whipped topping if desired.