INGREDIENTS

   *1/4 cup all-purpose flour
   *1/4 cup packed brown sugar
   *1/4 teaspoon ground cinnamon
   *1 1/2 tablespoons chilled stick margarine or butter
   *1 2/3 cups all-purpose flour
   *1/4 cup granulated sugar
   *3 tablespoons brown sugar
   *1 1/2 teaspoons baking powder
   *1/2 teaspoon baking soda
   *1/4 teaspoon salt
   *2/3 cup nonfat buttermilk
   *1/3 cup egg substitute
   *3 tablespoons vegetable oil
   *1 tablespoon amaretto (almond-flavored liqueur) or water
   *2 1/2 tablespoons vanilla extract
   *1 teaspoon grated lemon rind
   *1/4 teaspoon almond extract
   *3/4 cup dried tart red cherries

DIRECTIONS

• Set the oven to preheat settings of 375 degrees F. Ladle ¼ cup of flour into a measuring cup, leveling it with a knife.
• In a bowl, blend ¼ cup of brown sugar with cinnamon. Use a pastry blender to cut in margarine until the mixture turns into a coarse meal. Reserve this streusel mixture for later use.
• Take 1 2/3 cups of flour into a measuring cup and level it again with a knife. Mix this in a large bowl with the granulated sugar, brown sugar, baking powder, baking soda and salt.
• In a separate bowl, combine buttermilk, egg substitute, vegetable oil, amaretto, vanilla extract, grated lemon rind and almond extract. Add this mixture with the flour mixture, stirring until thoroughly blended. Fold in the dried cherries gently.
• Coat a 9-inch round cake pan with cooking spray. Ladle the batter and sprinkle with the streusel mixture on top. Place it into the oven to bake for half hour or until done. Cool over a wire rack.

INGREDIENTS

   *1 1/2 cups all-purpose flour
   *1/2 teaspoon salt
   *1/4 teaspoon baking powder
   *1/4 teaspoon baking soda
   *1 large orange
   *1 cup sugar
   *1/2 cup buttermilk, at room temperature
   *1/2 teaspoon vanilla extract
   *1/4 cup butter, softened (no substitutions)
   *1 large egg
   *2 large egg whites

   Orange-Caramel Sauce:
   *2 tablespoons water
   *1/4 cup sugar

DIRECTIONS

• Set oven to 350 degrees F preheat settings. Using vegetable cooking spray, lightly coat a 9 x 5-inch loaf pan. 
• In a moderate-sized bowl, sift flour together with salt, baking sodar. Reserve for later use.
• Peel orange using vegetable peeler and chop them coarsely. Cut the orange in half and squeeze it to make half cup of juice. Place sugar and peel into the food processor. Pulse the peel to a fine chop. In a small measuring glass, mix buttermilk with ¼ cup of orange juice and vanilla. Reserve some juice for the caramel sauce.
• In a large mixer bowl, beat butter together with the orange-sugar mixture setting speed to moderate-high. Once properly combined, add one egg and egg whites at a time. Beat thoroughly after each addition.
• Set at low speed while adding flour mixture alternatelt with the buttermilk mixture. Start and end with the dry ingredients.
• Ladle the batter on the prepare pan and set for 40 minutes of baking or until done. Leave it to cool on wire rack for 15 minutes. Invert and remove the pan.
• For the Orange-Caramel sauce, combine water with sugar in a small saucepan. Use a wooden spoon for stirring the sugar until moistened. Let it simmer over moderate-low heat. Put cover and leave it to simmer for 3 minutes or until the sugar dissolves.
• Remove cover and cook for about 6 minutes or until sugar turns amber. Take it out of the heat and stir the reserved orange juice slowly. Put it back on the stove and cook until the sugar dissolves, stirring slowly. Once the sauce is cool, serve with pancakes.

“It’s a delightful dessert that is great anytime! Enjoy!”

INGREDIENTS

1 cup sweet white wine
1/4 cup raisins
2 Tbsp sugar
1 pint green gooseberries, topped, and tailed
2 cups yellow delicious apples, quartered, cored, peeled, and cut into ¼ inch slices
1 tsp cornstarch
4 Tbsp low-fat whipped cream
1/2 tsp cinnamon
1/2 tsp powdered butter substitute
Dash of nutmeg

DIRECTIONS

• Combine wine, raisins, and sugar in saucepan.
• Bring to a boil, then cover and simmer for 5 minutes.
• Add gooseberries; poach until just barely tender, about 5 to 8 minutes.
• Do not let syrup bubble or berries may burst.
• Transfer fruit gently with a slotted spoon to a serving dish.
• Add apples to syrup and poach until gently tender, approximately 5 to 10 minutes.
• Transfer apples with slotted spoon to serving dish.
• Stir cornstarch in to syrup and cook for 1 minute, stirring constantly.
• Pour over fruit, let cool, and serve with whipped cream.
• Note: Do not overcook, or the apples will be mushy.

“Get an easy to prepare dessert with a healthy and delightful treat that everyone surely enjoy!”

INGREDIENTS

10 small disposable plastic cups
10 small Popsicle sticks
1 package of no-fat instant pudding
Non-fat milk (recommended in package directions)

DIRECTIONS

• Mix the pudding with the recommended amount of non-fat milk.
• Pour the pudding into the individual plastic cups.
• Cover the cups with plastic wrap and poke a Popsicle stick through the plastic and into the center of each cup.
• Put the tray of cups into the freezer to solidify.
• When the puddings are frozen, simply turn the cups over and push on the bottom of the cup to help the frozen treat slide out of the cup.

“Get yourself a healthy treat with something spicy, right at your own home!”

INGREDIENTS

2-3 Tbsp honey
2 tsp chopped fresh ginger
1 egg, separated
Pinch of salt
Pinch of cream of tartar
2 Tbsp sugar
2 cups unflavored yogurt
2 medium mangos

DIRECTIONS

• Peel, pit and chop fruit.
• Puree with honey and ginger in blender or food processor.
• Bring puree to boil in small saucepan.
• Gradually whisk in beaten egg yolk, than set aside to cool.
• Beat egg whites with salt and cream of tartar until soft peaks form.
• Gradually beat in sugar until stiff peaks form.
• Stir yogurt into mango mixture then fold in egg whites.
• Spoon into a shallow metal pan and freeze until firm, stirring occasionally.
• Note: This recipe uses mango with a touch of spice.

“Enjoy this delightful and fun to make fruity dessert with your kids!”

INGREDIENTS

1 ripe honeydew melon
2 ripe bananas
2 pints ripe strawberries
1/4 cup honey or sugar

DIRECTIONS

• Peel, seed, and cut fruit into chunks.
• Put fruit and honey or sugar in blender in small batches and puree.
• Ladle the puree into Popsicle molds and freeze for at least 4 hours or until frozen.
• Puree can be frozen in plastic ice cube trays.
• Poke Popsicle sticks into place when the pops are almost frozen so that the sticks will stay upright.

“Get a delightful treat with this simply, creamy dessert recipe!”

INGREDIENTS

1 package vanilla fat-free sugar-free instant pudding
3/4 cup non-fat milk
1/4 cup cold brewed espresso
1/4 teaspoon almond extract
2 cups fat-free whipped topping

DIRECTIONS

• Beat pudding mix, milk, extract and coffee in a medium bowl with a wire whisk about 1 minute or until smooth.
• Fold in whipped topping.
• Serve in parfait or wine glasses.
• Serve with a chocolate wafer garnish and mint sprig if desired.

“You’ll have a delightful dessert for a matter of minutes! Try it now! Enjoy!”

INGREDIENTS

2 cups fresh blueberries, divided
3 Tbsp sugar
1-1/2 Tbsp cornstarch
1 tsp ground cinnamon
1/4 to 1/2 tsp ground black pepper
4 (4 1/2 inch) fresh or frozen waffles
4 scoops low fat vanilla frozen yogurt or low fat ice cream

DIRECTIONS

• Combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water in a small saucepan.
• Bring to a boil over medium heat: boil for 1 minute; remove from heat.
• Stir in remaining blueberries; cool.
• Toast waffles; place on dessert plates.
• Scoop frozen yogurt onto waffles.
• Top with blueberry sauce.
• Note: You may use whole wheat waffles and add whole grains to your dessert.

“Get ready to have some fun while making this no-bake at all cookies which is hearty and crispy as the name implies”

INGREDIENTS

1/2 cup powdered sugar
1/4 cup honey
1/2 cup natural peanut butter
1 1/2 cups crispy rice cereal
1/2 cup raisins
1/2 teaspoon cinnamon

DIRECTIONS

• Line a 9 x 13-inch pan with wax paper.
• Combine powdered sugar, honey, cinnamon and peanut butter in a large bowl; mix well.
• Stir in cereal and raisins.
• Shape into 1-inch balls and place on wax paper.
• Refrigerate for 1 hour.
• Store in an air-tight container.

“This is a superb salad dessert with a fruity twist yet it does a healthy treat!”

INGREDIENTS

1 can (20 ounce) pineapple chunks, drained
1/2 pound grapes, seedless, red or green
2 bananas
1/4 teaspoon cinnamon
1 3/4 cups nonfat milk
1 package (3 1/2 ounce) fat-free, instant pudding mix

DIRECTIONS

• Combine fruit in a medium bowl.
• Pour milk over fruit.
• Sprinkle in the pudding mix while slowly stirring the fruit mixture.
• Let the mixture stand for 5 minutes and serve.