Kristen's Recipes

 

6 ounces sugar

¼ cup water

2 cups milk

1 ¼ ounce cornstarch

1 large egg

2 large egg yolks

½ ounce unsalted butter

1 teaspoon vanilla extract

 

Combine 5 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 8 to 10 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the milk. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a simmer.  Meanwhile, whisk together the cornstarch and remaining 1 ounce of sugar in a medium bowl. Whisk in the egg and yolks. Continue whisking while adding the hot caramel mixture in a thin stream. Transfer the mixture back to the saucepan and cook, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine mesh sieve into a clean bowl and stir in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate.  Makes about 2 ½ cups. A delicious alternative to the usual vanilla pastry cream—try it in cream puffs, éclairs, Napoleons, tarts, or between cake layers. For a light-as-air filling, fold in some whipped cream. Keeps for several days in the refrigerator. The plastic wrap pressed directly onto the surface of the pastry cream will prevent a skin from forming.

 

1 ½ cup plain flour

½ cup melted Smen or butter

2 tbsp icing sugar

1 pinch of baking powder

Milk

For the filling:

1 ½ cup ground almonds

½ cup sugar

Orange blossom water

A pinch of cinnamon

Food coloring

For the glaze:

1 egg beaten

 

Mix flour and sugar and add the butter. Rub with your hands to impregnate the dry ingredients. Add the baking powder and then add the milk slowly and continue mixing until your dough comes together. Knead the dough until smooth and elastic. Let it rest in the refrigerator for 30 min. To prepare the filling, mix the dry ingredients together, add the food coloring of your choice until you get the desired color and pour slowly the orange blossom water until you can roll the filling into a ball. Set aside. Preheat your oven to 350F. Roll out the dough and cut it into triangles. Using a sharp knife or a pizza cutter, make three vertical incisions in the center of each triangle. Take small pieces of the almond paste and roll them between your hands into thin “sausages”, the length of the base of your triangle. Place these in the base of the triangle and roll the dough over until you obtain a cigar like shape. The almond paste will be inside the dough like you see in the pictures. Bend your “cigar” slightly to shape it as a crescent shape. Brush them lightly with the beaten egg and bake for 12-16 min, until lightly colored. Let cool completely on a wire rack before serving.

 

1 cup all-purpose flour

1 cup firmly packed dark brown sugar

1 large egg

1 cup chopped pecans

1/2 cup butter, softened

1 teaspoon vanilla extract

 

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely. Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.

 

 

4 large egg whites (1/2 cup), at room temperature

1/4 teaspoon salt

3/4 cup sugar

4 ounces bittersweet chocolate, chopped (1/4 in.), or 3/4 cup miniature chocolate chips

3/4 cup (about 3 oz.) shelled unsalted roasted pistachios, chopped

1 teaspoon grated orange peel

 

Line two 10-by-15-inch baking sheets with cooking parchment or silicone baking liners. In a bowl, with an electric mixer at medium-high speed, beat egg whites and salt just until stiff (but not dry) peaks form, 2 to 4 minutes. Reduce speed to medium and add sugar gradually, beating until it has dissolved and whites are glossy and like marshmallow creme in texture, about 3 minutes. With a flexible spatula, gently fold in chocolate, pistachios, and orange peel. Drop mixture in tablespoon portions about 1 inch apart on baking sheets. If desired, swirl the back of a spoon (or your finger) around cookies to shape.

Bake in a 250° regular or 225° convection oven until meringues appear set and are just beginning to turn pale gold at edges, about 50 minutes, switching baking sheet positions halfway through baking. Turn off oven and leave cookies inside on sheets until dry in the center (break one to test), at least 4 hours or up to 12. Store airtight at room temperature up to 2 weeks.

 

2 frozen puff pastry shells, thawed

2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.)

2 tablespoons fresh or frozen cranberries, rinsed

4 teaspoons sugar

4 teaspoons currant jelly

Crème fraîche or lightly sweetened softly whipped cream

 

On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet. Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart. Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.

 

1 pint regular or low-fat plain yogurt

1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract

2 tablespoons frozen orange juice concentrate

1 tablespoon honey

5 ripe Bartlett pears (about 2 1/2 lb. total), rinsed

8 ounces fresh Medjool dates (about 10), pitted and chopped

 

Spoon yogurt into a bowl. Scrape seeds from vanilla bean into yogurt (reserve pod for other uses). Stir in orange juice concentrate and honey until well blended. Peel and core pears; cut lengthwise into 1-inch-thick slices. Arrange pears and dates in bowls and top each with about 1/4 cup vanilla-orange yogurt.

 

1 tablespoon confectioners’ sugar 

2 teaspoons cornstarch 

4 cups (about 2 pounds) peeled and sliced anjou or bartlett pears 

2 teaspoons vanilla extract 

 

1/2 cup old-fashioned oats 

2 tablespoons slivered almonds 

1/4 teaspoon ground nutmeg 

2 tablespoons cold trans-fat free spread 

 

1 cup fat-free plain yogurt 

1 tablespoon maple syrup 

1/4 teaspoon orange extract 

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the fruit: In a bowl, combine the confectioners’ sugar and cornstarch. Stir until well blended. Add the pears and vanilla. Toss to coat evenly. Transfer to the reserved dish. Set aside. To prepare the topping: Wipe the bowl dry with a paper towel. Add the oats, almonds, and nutmeg. Toss with a fork to mix. With the fork, break the spread into small chunks. Add to the mixture. Use the fork to cut into smaller pieces that blend with the oats mixture. Sprinkle over the reserved fruit. Bake for about 55 minutes, or until bubbly. To prepare the sauce: In a small bowl, combine the yogurt, syrup, and extract. Stir to mix. Serve the crisp warm or at room temperature, topped with the sauce. Recipe Tips: Apples, plums, nectarines, or peaches can replace the pears. The baking time may vary depending upon the type of fruit. Grated orange peel can replace or be added to the orange extract in the sauce. If you like, you can bake this special fruit dish and prepare the sauce ahead of serving. Refrigerate separately for several days. Reheat individual of the crisp on a microwaveable plate and then top with the sauce.

 

Yield: 9 servings

Calories: 124

Fat: 3g

Fiber: 4g

 

1 cup canned pumpkin

3/4 cup whole milk

1 large egg, lightly beaten

1 tablespoon light brown sugar

3/4 teaspoon orange or lemon extract

1 teaspoon grated fresh ginger

1/4 teaspoon ground cinnamon

Pinch of salt

4 teaspoons whipped reduced-fat cream cheese

 

Preheat the oven to 350°F. Coat four six-ounce custard cups with cooking spray; set on a sturdy baking sheet.  In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, salt, and cinnamon. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.  Serve warm or chilled, topped with a dollop of the cream cheese.

 

Yield: 4 servings

Calories: 90

Fat: 3.5g

Fiber: 2g

 

For Crust

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

3 tbsp. Splenda No Calorie Sweetener (granulated)

1 tsp. cinnamon

 

For Filling

One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)

One 12-oz. can evaporated fat-free milk

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

3/4 cup Splenda No Calorie Sweetener (granulated)

1/4 cup sugar-free pancake syrup

1 tbsp. pumpkin pie spice

1/2 tsp. cinnamon

1/8 tsp. salt

Optional Topping: Fat Free Reddi-wip or Cool Whip Free

 

Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well. Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust — trust us, this is okay!  Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.  Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving!

 

Yield: 8 servings

 Serving Size: 1 slice

Calories: 133

Fat: 3g

Fiber: 9g

4 C. fresh raspberries, divided

About 1/2 cup sugar

About 1 tbsp. lemon juice or Raspberry Liqueur

2 C. Grocery Store Ricotta (such as frigo), very cold

2 C. Cream Cheese, very cold

2 C. Cream, very cold

6 T. Powdered Sugar

2 T. slivered Candied Ginger or Stem Ginger in Syrup (drained)

 

Set mixing bowl and beaters in fridge to chill.  To make raspberry coulis, in a medium saucepan over medium-high heat, 2 C. bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes. Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice or liqueur. Taste and add more sugar or lemon juice if you like; set sauce aside. Using chilled mixing bowl and beaters, blend ricotta and cream cheese until very smooth, stopping to scrape sides of bowl once or twice.  (Do not use a food processor, as this will thin the cheeses too much.)  Slowly pour in cream while continuing to whip.  Add silvered ginger and powdered sugar as the cream begins to thicken. Whip only until nicely thick.  Spoon cheese mixture into a damp cheesecloth lined heart shaped specialty porcelain mold (it has holes in the bottom) and bring cheesecloth in over the top to cover the cheese lightly.  Put mold on a rack over and edged plate and refrigerate overnight to allow whey to drain. To serve, uncover, turn out onto a chilled platter, remove mold and carefully peel off cheesecloth.  Surround with raspberry coulis and serve with triple pepper cookies and fresh raspberries.

1 C. Butter, room temperature

1 1/2 C. Sugar

1 Egg, beaten

2 T. Dark Corn Syrup

Juice and Zest of 1 orange

3 3/4 C. Flour

1 tsp. each ground Cinnamon, Cloves and Ginger

2 tsp. ground Cardamom

2 tsp. ground White Peppercorns

1 tsp. ground Black Peppercorns

1 tsp. ground Pink Peppercorns

2 tsp. Baking Soda

1 tsp. Salt

 

In mixer, cream butter and sugar together.  Add egg and heat until fluffy.  Add corn syrup, orange juice and zest and blend well.  Sift flour together with all of the spices, baking soda and salt.  Add this flour mixture gradually to the cookie batter and blend just to incorporate.  Cover dough with plastic wrap and refrigerate at least overnight.  Roll dough out very thinly on a floured pastry cloth with cloth covered rolling pin.  Cut out shapes with cookie cutters.  Arrange on a lightly greased cookie sheet (preferably an air cushioned sheet) and bake at 375 for 8 to 10 minutes.  Watch closely, as they will color and burn easily.  Cool on wire racks.  Once cooled these cookies will keep well for up to 3 weeks in an air-tight container or jar.

4 C. fresh blueberries, divided
1/3 C. Riesling or other slightly sweet white wine
1/3 C. maple syrup
2 T. fresh lime juice
1/2 C. (4 oz.) 1/3-less-fat cream cheese
1/3 C. powdered sugar
1 tsp. grated lime rind
1/2 tsp. vanilla extract
1 C. fat-free sour cream
Grated whole nutmeg (optional)

Place 2 C. blueberries in a large, heavy saucepan; press berries 2 times with a potato masher to slightly crush. Add wine, syrup, and juice; bring to a boil over medium-high heat, stirring occasionally. Cook for 5 minutes, stirring occasionally. Reduce heat to medium; cook 3 minutes or until mixture thickens, stirring frequently. Remove from heat; cool to room temperature. Stir in remaining 2 C. blueberries. Cover and chill at least 2 hours. Place cream cheese in a medium bowl; beat with a mixer at low speed until smooth. Add sugar, rind, and vanilla; beat well. Add sour cream; beat on low speed until just combined. Spoon about 2 1/2 T. berry mixture into each of 6 (6-oz.) parfait glasses; top with about 1 1/2 T. cream cheese mixture. Repeat layers with remaining berry and cream cheese mixtures. Sprinkle each serving with nutmeg, if desired.

Yield: 6 servings
Calories: 218
Fat: 5.4g
Fiber: 2.7g

1 T. butter or stick margarine
4 C. diced peeled Granny Smith apple (about 1 1/2 lb.)
1/2 C. packed brown sugar
2 T. fresh lime juice
2 T. water
1/2 tsp. ground ginger
1/8 tsp. salt
2 C. 2% low-fat cottage cheese
1/4 C. (2 oz.) mascarpone cheese
1/3 C. granulated sugar
1 tsp. vanilla extract

Melt the butter in a large nonstick skillet over medium-high heat. Add apple and the next 5 ingredients (apple through salt), and cook 12 minutes or until liquid is almost absorbed. Remove from heat.
Place cottage cheese in a food processor, and process until smooth (about 2 minutes). Add mascarpone, granulated sugar, and vanilla, and process until smooth. Spoon 2 T. cheese mixture into each of 6 parfait glasses, and top each with 2 T. apple mixture. Repeat procedure with 3 T. cheese mixture and 2 T. apple mixture, ending with 3 T. cheese mixture. Cover and chill at least 4 hours.

Yield: 6 servings
Calories: 265
Fat: 5.8g
Fiber: 1.4g

4 C. sliced fresh rhubarb (about 1 1/2 lb.)
1 1/3 C. sugar, divided
Cooking spray
1/3 C. butter or stick margarine, softened
1 large egg
2 tsp. grated orange rind
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3/4 C. low-fat buttermilk

Preheat oven to 350�. Combine rhubarb and 2/3 C. sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 C. sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350� for 55 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings
Calories: 270
Fat: 8.1g
Fiber: 0.8g

Cooking spray
2/3 C. water
1 C. dried cranberries
1/3 C. orange juice
1 T. margarine
1 1/2 C. sugar
1 C. unsweetened cocoa
1/2 C. all-purpose flour
1/4 C. boiling water
1 T. Grand Marnier (orange-flavored liqueur)
1 tsp. vanilla extract
5 oz. unsweetened chocolate, melted
2 large egg yolks
1 tsp. cream of tartar
10 large egg whites
1/4 C. sugar
Chocolate Glaze

Preheat oven to 350�. Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside. Combine 2/3 C. water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes. Combine 1 1/2 C. sugar, cocoa, and flour in a large bowl. Add cranberry mixture and boiling water; stir until well- blended. Add liqueur, vanilla, chocolate, and egg yolks; stir until well-blended. Set batter aside. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 C. sugar, 1 T. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into prepared pans. Bake at 350� for 35 minutes or until cake springs back when touched lightly in center. Let cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper; let cool completely. Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer. Spread remaining glaze over top of cake.

Yield: 16 servings
Calories: 249
Fat: 7.1g
Fiber: 0.8g

1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
2 C. sliced rhubarb
1/2 C. sugar
2 T. cornstarch
2 tsp. water
3/4 tsp. cinnamon, divided
3 C. sliced strawberries
1 T. sugar

Preheat oven to 400 �. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400� for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack. Combine rhubarb, 1/2 C. sugar, cornstarch, water, and 1/2 tsp. cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 tsp. cinnamon and 1 T. of sugar; sprinkle evenly over tart. Place tart on a baking sheet. Bake at 400� for 30 minutes or until filling is set. Cool on a wire rack.

Yield: 8 servings
Calories: 203
Fat: 7.2g
Fiber: 2.1

1 C. all-purpose flour
1 1/4 tsp. baking powder
1/8 tsp. salt
5 T. unsalted butter, softened
1 1/3 C. granulated sugar, divided
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 large egg
1/2 C. 1% low-fat milk
4 C. (1-inch-thick) slices rhubarb (about 1 lb.)
Cooking spray
1 tsp. powdered sugar

Preheat oven to 350�. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 C. granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth. Combine rhubarb and remaining 2/3 C. granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. The batter may not cover all of the fruit, but it spreads as the pudding cake bakes. Bake at 350� for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.

Yield: 9 servings
Calories: 249
Fat: 7.3g
Fiber: 1.4g

Crust:
1 1/2 C. all-purpose flour
1/2 C. sugar
1/8 tsp. salt
9 T. chilled butter, cut into small pieces
Cooking spray

Filling:
1/3 C. all-purpose flour
1 1/2 C. sugar
1 1/2 C. 1% low-fat milk
3 large eggs
5 C. (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:
1/2 C. sugar
1/2 C. (4 oz.) block-style fat-free cream cheese
1/2 C. (4 oz.) block-style 1/3-less-fat cream cheese
1/2 tsp. vanilla extract
1 C. frozen fat-free whipped topping, thawed
Mint sprigs (optional)

Preheat oven to 350�. To prepare crust, lightly spoon 1 1/2 C. flour into dry measuring C.; level with a knife. Combine 1 1/2 C. flour, 1/2 C. sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350� for 15 minutes or until crust is golden brown. To prepare filling, lightly spoon 1/3 C. flour into a dry measuring C.; level with a knife. Combine 1/3 C. flour and 1 1/2 C. sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350� for 40 minutes or until set. Cool to room temperature. To prepare topping, place 1/2 C. sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.

Yield: 36 servings
Serving size: 1 bar

Calories: 131
Fat: 4.2g
Fiber: 0.5g

1 tsp. margarine
2 T. finely chopped pecans
2 T. nutlike cereal nuggets (such as Grape Nuts)
2 C. whole-wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 C. fat-free egg substitute
1 C. honey
1/2 C. unsweetened applesauce
1 tsp. vanilla extract
4 C. shredded carrots
vegetable cooking spray
cream cheese frosting:
4 oz. light process cream cheese, chilled
1 C. sifted powdered sugar
1/2 tsp. vanilla extract

Melt margarine in a small, nonstick skillet over

medium-high heat. Add pecans and cereal, and saut� three minutes. Set aside. Combine flour and next four ingredients in a large bowl. Add egg substitute and next three ingredients to dry mixture; stir well. Stir in pecan mixture and carrots. Pour batter into a 13x9x2-inch pan coated with cooking spray. Bake at 350� F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack. Spread cream cheese frosting evenly over top of cake. Frosting: Beat with an electric mixer set at high speed until smooth.

Yield: 18 servings
Calories: 172
Fat: 2g
Fiber: 3g

1/2 C. slivered almonds
2 C. flour
1/2 C. toasted wheat germ
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. ground cardamom
1/2 tsp. salt
2 large eggs
1 C. Splenda
1/3 C. granulated sugar
1-1/4 C. buttermilk
3 T. extra-light olive oil
3 C. coarsely grated carrots
12 dried apricot halves, finely chopped
8 oz. reduced-fat cream cheese (Neufchatel)
1/4 C. confectioners’ sugar
1/2 tsp. vanilla extract

Preheat oven to 350�F. Grease and flour a 9- x 13-inch baking pan. Place almonds in small baking pan and toast 7 minutes or until golden brown. Leave oven on. In medium bowl, combine flour, wheat germ, baking powder, baking soda, cinnamon, cardamom, and salt. In large bowl, beat eggs, splenda and granulated sugar until light and lemon-colored. Beat in buttermilk and oil. Fold in dry ingredients. Stir in carrots, apricots, and toasted almonds. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean and cake has begun to pull away from sides of pan. Let cake cool in pan for 10 minutes before turning out onto a rack to cool completely. Meanwhile, in small bowl, beat cream cheese, confectioners’ sugar, and vanilla together. When cake is cool, frost top and sides with cream cheese frosting.

Yield: 16 servings
Calories: 213
Fat: 9g

1/3 C. sugar
1 C. fresh lemon juice
1 C. packed fresh mint leaves, rinsed and spun dry

In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor puree the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.

Yield: 6 servings
Calories: 58
Fat: 0g
Fiber: 0g

1 C. sugar
1 3/4 lb. peaches or nectarines (about 5 medium), unpeeled, cut into wedges
2 T. fresh lemon juice

Prepare sugar syrup: In 1-quart saucepan, heat sugar and 1 1/4 C. water to boiling over high heat, stirring occasionally. Reduce heat to medium; cook, stirring, 1 minute, or until sugar dissolves completely. Transfer to small bowl to cool. In blender at medium speed, blend peach wedges until smooth; pour into medium-mesh sieve set over a medium bowl. With spoon, press peach puree through sieve; you should have 3 C. puree. Into puree, stir lemon juice and syrup. Pour into 9-inch by 9-inch metal baking pan. Cover with foil or plastic wrap. Freeze 2 hours; stir with fork. Freeze at least 3 hours longer, until fully frozen or overnight. To serve, let stand for 20 minutes at room temperature; with fork or spoon, scrape surface to create pebbly texture.

Serving Size: 1/2 C.
Calories: 55
Fat: 0g
Fiber: 0g

3 tsp. currants
1 1/2 tsp. Marsala or dry sherry
3 large firm ripe Bartlett or Anjou pears, cut in half and cored
juice of 1 lemon
3 T. part-skim ricotta cheese
3 T. fat-free cream cheese
1/2 tsp. sugar substitute
1 T. graham cracker crumbs

Place the currants and Marsala in a C. and set aside. Cut a thin slice from the bottom of each pear half so that it will sit on a plate. Rub the halves with lemon juice. In a small bowl, combine the ricotta, cream cheese, and sugar substitute. Stir in wine and currants. Divide the cheese mixture between the pear halves in the hollow of the core. Sprinkle with graham cracker crumbs and serve immediately.

Yield: 6 servings
Calories: 90
Fat: 1g
Fiber: 3g

1 lb. rhubarb, leaves removed and cut into 1-inch slices
1/2 cup sugar
Few sprigs of mint (optional)
Thinly pared rind and juice of 1 orange
1/2 lb. fresh or frozen strawberries, sliced
4 T. non-fat vanilla yogurt

Place the rhubarb in a heavy based saucepan with the sugar, mint, orange rind and juice. Cover and cook gently for approximately 5 minutes, until the rhubarb is tender but not mushy. Remove from the heat and add the strawberries. Serve warm or cold with a T. of fat free vanilla yogurt on top of each serving.

Yield: 4 servings
Calories 160
Fat 0.5g

For the crust:

1 1/2 cup graham cracker crumbs

6 tablespoons salted butter, melted

1/4 cup sugar

Zest of one lemon

 

For the filling:

 

2 large egg yolks

1-14 oz. can fat free sweetened condensed milk

1/2 cup fresh lemon juice

1 teaspoon lemon zest

6 ounces fresh raspberries

 

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken.  Gently fold in the raspberries. Fold carefully so you don’t break the raspberries. Pour the lemon raspberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days. *Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

3/4 C. boiling water

1 C. thawed COOL WHIP Whipped Topping

1 package Jell-O (Strawberry, Raspberry, Orange, or Berry Blue)

2 C. Frozen fruit (Strawberries, Raspberries, Mixed Fruit Blend, or Blueberries)

Add boiling water to 1 pkg. (3 oz.) JELL-O Gelatin in large bowl; stir 2 min. until completely dissolved. Stir in 2 C. frozen fruit until gelatin starts to thicken. Add 1/2 C. gelatin mixture to COOL WHIP; stir with whisk until blended. Spoon into 4 dessert cups; cover with remaining gelatin mixture. Refrigerate 15 min. or until set.

5 tbsps lemon juice

2 tsps powdered unflavored gelatin

1 cup whole milk

1 cup heavy cream

1/2 cup sugar

2 tbsps lemon peel, grated

1 cup plain non-fat yogurt

1 tsp vanilla extract

 

Sprinkle the powdered gelatin over the lemon juice and let sit for ten minutes until softened. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved. Remove from heat and stir in the lemon peel, yogurt, and vanilla extract until smooth. Pour into serving glasses (only half of 3/4 way) and refrigerate.

 

2 oz. water, boiling hot

1 1/2 tsp powdered unflavored gelatin

8 oz. pomegranate juice

1 tsp sugar (optional)

 

Stir the gelatin and hot water together until the gelatin has dissolved. Pour the pomegranate juice and sugar (if using) into the mixture and stir. When the panna cotta has firmed (depending on size of glass, but be sure not to take it out too early) pour a layer of pomegranate gelatin over each panna cotta and let set up in refrigerator.