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Category: Desserts & Fruit

Anise Hyssop Pear Tart

Anise Hyssop Pear Tart

3 large Bartlett Pears

 

1 to 1 1/2 C. coarsely chopped Anise Hyssop Leaves and Flowers

2 C. Half and half

2 T. Cornstarch

2 Egg yolks

Pernod Liquid to taste, optional

 

1/2 C. cold Butter

3oz. cold Cream Cheese

1 C. Flour

 

3-4 fresh or dried Anise Hyssop Flower Stalks, for garnish

 

In a saucepan, combine chopped anise hyssop leaves and flowers and half-and-half. Slowly bring to a simmer. Remove from heat and allow anise hyssop to steep for 2 to 3 hours. With a knife, decoratively score round sides of pears. Lay pears, flat side down, in a buttered 9×13″ pan. Cut butter and cream cheese into cubes. Combine in a food processor with flour. Whirl until mixture holds together. Press this dough evenly over bottom and sides of an 11″ tart pan with removable bottom. In a 375 F. oven, set pastry on a low rack and pears on a rack above. Bake until crust is golden and pears turn brown, 20 to 30 minutes. Cool. Strain and discard the leaves from the half-and-half. In a saucepan, mix sugar and cornstarch, then stir in the cooled half-and-half. Stir over medium-high heat until boiling. Stir some of the cream into the egg yolks, then add the yolks and cream back to the pan and stir 1 minute. Stir in Pernod if desired. Pour hot anise hyssop cream into crust. Set pears, round side up, in cream. Let cool, cover lightly, and chill 8 hours or overnight. Before serving, scatter anise hyssop florets between the pears and place a small leaf cluster in the center of the tart.

Brown Butter Pear Tart with Anise Seeds

Brown Butter Pear Tart with Anise Seeds

Brown Butter Pear Tart with Anise SeedsPastry:

1 3/4 C. flour

1/3 C. sugar

1/4 tsp. salt

10 T. (5 ounces) unsalted butter, chilled and cut into 1/4-inch slices

1 large egg

1 tsp. vanilla

 

Filling:

4 ounces (1 stick) unsalted butter

2 large eggs

2/3 C. sugar

1/3 C. flour

1/2 tsp. vanilla

1/2 tsp. anise seeds

4 firm, ripe Bartlett pears, about 5 ounces each

 

1/3 C. strained apricot jam

 

For the pastry: Put the flour, sugar and salt in a food processor bowl. Process just to blend ingredients. Scatter butter slices over the flour mixture, and process with on/off bursts until the mixture has the consistency of cornmeal. Whisk egg and vanilla in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process just until the ingredients form a ball. (At this point, the dough may be stored, wrapped in plastic, in the refrigerator up to 3 days or frozen up to two weeks.) Adjust the rack in the middle of the oven and preheat the oven to 350°. On a lightly floured work surface roll the dough to a 13-inch circle, about 1/8-inch thick. Lift the dough onto the rolling pin and transfer it to an 11-inch ungreased tart pan with a removable bottom. Fit dough into pan; roll pin over pan to trim dough even with the top of the pan. Set aside while finishing the tart. Any excess dough may be used to form small tartlets. (The unbaked tart shell may be refrigerated in its pan, securely covered with plastic wrap, up to 3 days or frozen up to one week.) Bring dough to room temperature before baking. Prick the dough a few times on the bottom. (No need to weight it with beans or rice.) Bake for 20 to 25 minutes or until set, ivory-colored and no longer shiny on top. Check after 15 minutes of baking, and gently prick any area that puffs slightly. Remove to a wire rack to cool while preparing the filling. Increase oven temperature to 375°. For the filling: In a small saucepan, melt the butter over medium-low heat until the milk solids in the butter turn brown (not black), about 5 minutes. Remove from heat, and pour into a small bowl to cool, about 15 minutes. In a medium bowl, whisk the eggs. Whisk in the sugar, then the flour, vanilla and anise seeds. Gradually whisk in the cooled brown butter. Set aside while preparing the pears. Peel, halve and core pears, then cut each pear half crosswise into 1/8-inch slices, without cutting though all the way. With your fingertips gently press down on the slices to fan them. To assemble: Pour about three-quarters of the filling into the partially baked shell. Use a metal spatula to help transfer each sliced pear to the pastry shell so that the pear’s wider portion rests close to the outer edge of the pastry while the narrow portion points toward the center. Depending on the width of the pears you might have one pear half that doesn’t fit. (A snack for the baker.) Carefully pour the remaining filling around the pears (not over them). The tart shell will be filled to almost the top of crust. Though it puffs during baking without overflowing, place it on a baking sheet for security. Bake for 50 to 60 minutes or until both the filling and crust are golden. As the tart bakes, the pears release their juices, which accumulate a bit on top in the center of the tart. The edges of the tart will appear quite brown toward the end of baking; however, the pastry underneath the filling is pale gold. Remove the tart to a wire rack. Cool for 15 minutes before removing the metal tart ring. If any filling baked onto the rim of the tart, gently poke the tip of a toothpick or small knife around the stuck portion of dough to free it from the pan. Set the tart on a serving plate and gently brush warm apricot jam lightly over the top. Serve warm or at room temperature.

 

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Lemon Crinkle Cookies½ C. Butter, Softened
1 C. Granulated Sugar
½ tsp. Vanilla Extract
1 whole Egg
1 tsp. Lemon Zest
1 T. Fresh Lemon Juice
¼ tsp. Salt
¼ tsp. Baking Powder
â…› tsp. Baking Soda
1-½ C. All-purpose Flour
½ C. Powdered Sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tsp. of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Easy Raspberry Sorbet

Easy Raspberry Sorbet

2 cups frozen raspberries (or other frozen fruit)
3 tablespoon apple juice or orange juice
fresh mint leaves
Optional: 1/2 teaspoon cinnamon or vanilla extract

Place the frozen fruit and the juice in the jar of a blender or bowl of a food processor. Blend or process until smooth, scraping down the sides of the container as necessary. Add extra juice if needed. Best if served immediately though it can be frozen. Garnish with fresh mint.

Yield: 4 servings
Calories: 36
Fat: 0g
Fiber: 4.2g

Ricotta Romanoff Sundae

Ricotta Romanoff Sundae

1/2 C. strawberries, cut into quarters
3/4 tsp. grated orange peel
2 tsp. sugar substitute
1/4 C. sliced strawberries
1 C. part-skim ricotta cheese
1/2 T. pistachios
Mint leaves, for garnish

In a blender or food processor, combine the quartered strawberries, orange peel, and sugar substitute and blend until smooth. Pour into a large bowl. Gently stir in the sliced strawberries. Cover and chill. When ready to serve, evenly divide the ricotta among 2 serving bowls. Pour equal amounts of the strawberry mixture over the ricotta, then sprinkle with the pistachios. Garnish with the mint leaves.

Yield: 2 servings
Calories: 220
Fat: 11g
Fiber: 2g

Tropical Ambrosia

Tropical Ambrosia

1/3 C. light vanilla or lemon yogurt
2 T. shredded coconut
2 kiwis, peeled and sliced
1 C. fresh pineapple chunks
1 medium banana, sliced
Mint sprigs (optional)

Mix the yogurt and coconut in a small bowl, cover, and chill for 20 minutes for the flavors to develop. In a medium bowl, mix the kiwis, pineapple, and banana. Gently stir in the yogurt mixture. Serve garnished with mint sprigs (if using).

Yield: 3 C.
Serving Size: 3/4 C.

Calories: 89
Fat: 1g
Fiber: 3g

Per 3/4 C.: 89 calories, 20 g carbohydrates, 2 g protein, 1 g total fat, 0 mg cholesterol, 3 g dietary fiber, 13 mg sodium

Orange Almond Cakes

Orange Almond Cakes

Nonstick baking spray
2/3 C. (3 oz.) blanched almonds
1 medium navel orange
3 large eggs
1/2 C. sugar substitute
1/2 tsp. baking powder
4 tsp. nonfat plain yogurt
Pomegranate seeds, garnish only

Preheat oven to 350°F. Coat 4 ramekins with nonstick baking spray. In food processor fitted with metal blade, process almonds until finely ground; scrape out of processor and set aside. Using a vegetable peeler, peel the zest off the orange. Cut orange into quarters; slice off tough stem ends of each quarter. Remove any seeds. Add half of the zest and all the orange quarters to processor; process to a smooth paste. Scrape the sides of the bowl. Add eggs, sugar substitute, baking powder, and ground almonds; process until blended. Pour batter into prepared ramekins, filling almost to the top. Bake on top rack of the oven 30 minutes, until firm to the touch. Transfer to wire racks to cool. Cut pomegranates in quarters. Bend quarters in half backwards to release seeds. Top individual cakes with a dollop of the yogurt and garnish with seeds.

Yield: 5 servings
Calories: 163
Fat: 11g
Fiber: 2g

Guilt Free Cinnamon Buns

Guilt Free Cinnamon Buns

One loaf (1 lb.) frozen bread dough, thawed
1 T. butter, melted
1/2 C. packed brown sugar
2 tsp. cinnamon
1/2 C. icing sugar
1 oz. light cream cheese
1 T. skim or 1-percent milk

Spray a 9 x 13-inch baking pan with non-stick spray and set aside. Roll out dough on a lightly floured surface to a 9 x 12-inch rectangle. Use your hands to stretch dough if necessary. Brush top of dough with 1/2 melted butter. Mix brown sugar and cinnamon in a small bowl. Sprinkle 3/4 sugar mixture over dough. Spread evenly to edges. Roll up dough jellyroll style. (You should end up with a 12-inch-long loaf.) Pinch edges to seal. Using a very sharp serrated knife slice loaf into 12 equal pieces. Arrange pieces close together in baking pan. Cover with a kitchen towel and let rise in a warm place until double in size (about one hour). Just before dough has finished rising, preheat oven to 350-degrees. Brush buns with remaining melted butter and sprinkle with remaining cinnamon-sugar mixture. Bake for 25 to 30 minutes, or until puffed up and light golden brown. While buns are baking, prepare glaze. In a small bowl, beat together icing, sugar, cream cheese and milk on high speed of electric mixer until smooth. Remove buns from oven and drizzle with glaze. Serve warm. Cover leftovers with foil or plastic wrap and store at room temperature.

Yield: 12 servings
Calories: 167
Fat: 2.9
Fiber: .5g

Lemon Raspberry Tiramisu

Lemon Raspberry Tiramisu

2 packages (8 oz. each) fat-free cream cheese, softened
6 packages artificial sweetener or equivalent of 1/4 C. sugar
1 tsp. vanilla
1/3 C. water
1 package (0.3 oz.) sugar-free lemon-flavored gelatin
2 C. thawed fat-free nondairy whipped topping
1/2 C. all-fruit red raspberry preserves
1/4 C. water
2 T. marsala wine
2 packages (3 oz. each) ladyfingers
1 pint fresh raspberries or frozen unsweetened raspberries, thawed

Combine cream cheese, artificial sweetener and vanilla in large bowl. Beat with electric mixer at high speed until smooth; set aside. Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add gelatin mixture to cheese mixture; beat 1 minute. Add whipped topping; beat 1 minute more, scraping side of bowl. Set aside. Whisk together preserves, water and marsala in small bowl until well blended. Reserve 2 T. of preserves mixture; set aside. Spread 1/3 C. preserves mixture evenly over bottom of 11X7-inch glass baking dish. Split ladyfingers in half; place half in bottom of baking dish. Spread half of cheese mixture evenly over ladyfingers; sprinkle 1 C. of raspberries evenly over cheese mixture. Top with remaining ladyfingers; spread remaining preserves mixture over ladyfingers. Top with remaining cheese mixture. Cover; refrigerate for at least 2 hours. Sprinkle with remaining raspberries and drizzle with reserved 2 T. of preserves mixture before serving.

Yield: 12 servings
Calories: 158
Fat: 1g
Fiber: 1g

Newton Baked Apple

Newton Baked Apple

1 apple
2 NEWTONS Fat Free Fig Fruit Chewy Cookies
1/4 tsp. ground cinnamon
1/2 tsp. trans fat free canola soft margarine
1 oz. apple juice
1 tsp. lemon juice
6 oz. fat free milk

Core apple, remove seeds and pulp to make 1-1/4 inch wide cavity. Peel off strip around top of apple. Microwave on HIGH 1-1/2 minutes. Mix cookies (broken into pieces) and cinnamon. Spoon into apple cavity, pressing firmly. Place apple in microwavable dish. Dot top of apple with margarine. Mix apple juice (1 oz. = 2 T.) and lemon juice; pour over apple. Microwave on HIGH additional an 30 seconds.

Calories 215
Total fat 3g
Dietary fiber 5g

Orange-Scented Cornmeal Cake with Fresh Berries

Orange-Scented Cornmeal Cake with Fresh Berries

Cake
3/4 C. whole-grain pastry flour
1/4 C. cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 C. + 1 T. sugar, divided
3 T. extra-virgin olive oil
1/2 C. fat-free plain yogurt
2 large eggs
1 T. grated orange peel
2 T. orange juice
1/4 tsp. ground cinnamon

Berries
1 C. blackberries
1 T. sugar
1 T. orange juice
1 C. blueberries
1 C. raspberries

To make the cake: Preheat the oven to 350°F. Coat a 9″ springform pan with cooking spray. In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, combine 1/3 C. sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan. In a small bowl, combine the remaining 1 T. sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Transfer to a wire rack and let cool.

To make the berries: In a food processor or blender, puree 3/4 C. of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds. Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and the remaining blackberries.

Yield: 8 servings
Calories: 189
Fat: 7g
Fiber: 3g

Pear Bran Muffins

Pear Bran Muffins

1 1/2 C. whole-grain pastry flour
1 C. wheat bran
2 T. granular sugar substitute
1 1/4 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 C. 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 T. canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 tsp. vanilla extract

Heat oven to 350°F. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

Calories: 130
Fat: 5g
Fiber: 5g

Pistachio Pudding Pops

Pistachio Pudding Pops

1 C. sugar

3/4 C. cornstarch

1/4 tsp. salt

4 C. milk (Note: Do yourself a favor and use whole milk)

4 T. unsalted butter

2 tsp. vanilla extract

1 1/2 C. shelled pistachios

Green food coloring

 

In a food processor or blender, grind 3/4 C. of the nuts to a paste. (Note: I couldn’t get my pistachios to form a paste without adding a tsp. or two of water). In a saucepan, combine the sugar, cornstarch, and salt. Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes. Remove from the heat as soon as the mixture thickens. (Note: This took approximately 12 minutes for me on a gas stove). Stir in the butter until melted. Add the vanilla. Let cool in refrigerator for 10 minutes. Add 3 drops green food coloring and mix with a spoon to combine. Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. (Note: Be gentle! I found that running the molds under warm water also helped to neatly loosen them).

Cook’s Illustrated Fool Proof Pie Dough

Cook’s Illustrated Fool Proof Pie Dough

2 1/2 C. unbleached all-purpose flour, divided

1 tsp. salt

2 T. sugar

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 C. cold vegetable shortening, cut into 4 pieces

1/4 C. each cold vodka and cold water

 

In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust

Blueberry Buckle

Blueberry Buckle

Topping:

1/2 C. flour

1/2 C. light brown sugar, packed

2 T. granulated sugar

1/4 tsp. cinnamon

pinch of salt

4 T. unsalted butter, softened but still cool, cut up into 8 pieces

 

Cake:

1-1/2 C. flour

1-1/2 tsp. baking powder

10 T. unsalted butter, softened but still cool

2/3 C. granulated sugar

1/2 tsp. salt

1/2 tsp. lemon zest

1-1/2 tsp. vanilla extract

2 eggs, room temperature

4 C. fresh blueberries

 

To make crumb topping, in standing mixer with flat beater, mix flour, sugars, cinnamon, and salt. Add cut-up butter and mix until it has a “wet sandy” texture. Pour topping into a separate bowl. Preheat oven to 350 degrees. Cut out a circle of parchment paper to line the bottom of a 9″ springform pan. Butter and flour the sides of the pan. Whisk together flour and baking powder in a separate bowl. In same standing mixer with flat beater, mix butter, sugar, salt, and lemon zest until light and fluffy (about 3 minutes). Scrape down bowl then beat in vanilla (about 30 seconds). Add eggs, one at a time, and scrape down the bowl. Batter will be loose. With mixer running at low speed, slowly add flour mixture. Beat until almost fully incorporated. With spatula, finish mixing, then gently fold in the blueberries. Transfer batter to pan; spread evenly using a spatula. To add topping, squeeze streusel mixture in hand, then crumble over batter in a even layer. Bake for about 55 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool and run a knife around the edge before removing from the pan.

Summer Berry Medley with Limoncello and Mint

Summer Berry Medley with Limoncello and Mint

1 C. fresh raspberries

2 C. fresh blackberries

2 C. hulled fresh strawberries, quartered

2 C. fresh blueberries

1/4 C. sugar

1 T. grated lemon rind

2 T. fresh lemon juice

2 T. limoncello (lemon-flavored liqueur)

1/2 C. torn mint leaves

 

Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.

 

Yield: 6 servings

Calories: 136

Fat: 0.8g

Fiber: 7.4g

Pumpkin Custard

Pumpkin Custard

In a bowl, mix together:

 

1/2 C. sugar

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground ginger

 

Then add:

 

1/2 C. Egg Beaters

1 15-ounce can of pumpkin

 

Mix together using a wire whisk. Slowly add:

 

1 12-ounce can of evaporated skim milk

 

Pour into a 9 or 10 inch pie plate sprayed with Pam. (The 9″ is what I used today; it gives a slightly thicker result.) Bake at 350 degrees for about 40 minutes. The center should be just slightly wiggly when you bump it. Cool to room temp, then cover and refrigerate.

 

Yield: 8 servings

Calories: 112

Fat: .2g

Fiber: 1.6g

Surprise Cherry Bundles

Surprise Cherry Bundles

2 C. pitted, halved Northwest fresh sweet cherries

1/4 C. sugar

1/2 T. cornstarch

1 T. lemon juice

1 tsp. grated lemon peel

1/2 tsp. ground cinnamon

24 sheets phyllo dough

2 T. butter, melted

6 T. whipped cream cheese

1 T. milk

3 Northwest fresh sweet cherries halved

 

Combine cherries, sugar, cornstarch, lemon juice, lemon peel and cinnamon; mix well. Cut sheets of phyllo dough into 8-inch square pieces. (Save remaining pieces of phyllo for another use.) Keep phyllo covered with waxed paper and slightly damp dish towel. Working with 4 cut squares of phyllo at a time, brush each sheet with melted butter and stack with the corner of each on the straight edge of the previous square. Place 1 T. cream cheese in the center of each stack of phyllo. Top with 1/3 C. cherry mixture. Brush outer edge of phyllo dough with milk. Gather edges and form a bundle. Squeeze phyllo toward center to close bundle. Place half a cherry in center of top. Place bundle on lightly oiled baking sheet. Repeat with remaining ingredients. Bake at 375°F 20 minutes or until browned and crisp. Makes 6 servings.

Cherry Berry Salad

Cherry Berry Salad

2 C. pitted fresh Northwest Rainier cherries

2 C. pitted fresh Northwest red sweet cherries

1 C. fresh blueberries

1 C. cored diced apples

Honey Lime Dressing (recipe below)

 

Combine all ingredients and mix well. Add Honey Lime Dressing. Refrigerate until served.Tips: Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries. Fresh pineapple or orange may be added to salad.

 

Honey Lime Dressing: Combine 2 T. olive oil, 1 T. each fresh lime juice and honey, 2 tsp. minced fresh mint, 1/2 tsp. shredded lime peel and 1/8 tsp. salt; mix well. Makes about 1/3 C..

Apple Cake with Lemon Sauce

Apple Cake with Lemon Sauce

4 eggs

2 tsp. baking powder

2 tsp. vanilla

1/2 tsp. ground nutmeg

2 C. all-purpose flour

1/2 tsp. salt

1 C. packed brown sugar

1 C. butter, softened

1 recipe Lemon Sauce (see recipe below)

2 C. sugar

4 C. diced, peeled apples

1 T. ground cinnamon

Grease a 13x9x2-inch baking pan. Set aside. In a large bowl, beat sugar, butter, eggs, and vanilla with an electric mixer on medium speed until well mixed. Add flour, baking powder, and salt. Beat until just combined. Spread half of the batter into prepared pan. In another bowl, stir together the apples, brown sugar, cinnamon, and nutmeg. Spread mixture over cake batter in pan. Dollop remaining batter over the apples. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Serve warm squares of cake topped with warm Lemon Sauce. ÂLemon Sauce: In a medium saucepan, combine 1 C. sugar, 3 T. cornstarch, 1/4 tsp. ground nutmeg, and 1/4 tsp. salt. Stir in 2-l/2 C. water. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 6 T. butter or margarine, 1 tsp. grated lemon peel, and 1/4 C. lemon juice. Makes 3-1/2 C. sauce.

Puyallup Valley Red Raspberry Jam Cake

Puyallup Valley Red Raspberry Jam Cake

1/4 C. butter or margarine

1 C. white sugar

2 egg yolks

1 tsp. baking soda

1 C. buttermilk

2 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cocoa

1 tsp. ground cinnamon

1/2 tsp. allspice

1 C. Puyallup Valley Red Raspberry jam

1 C. sifted confectioners’ sugar

1 to 2 T. milk

1 T. butter or margarine, softened

1/2 tsp. vanilla extract

 

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in Red Raspberry Jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely.  Combine confectioners’ sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.

Bake-Free Pacific Northwest Blackberry Bread Pudding

Bake-Free Pacific Northwest Blackberry Bread Pudding

1 loaf day-old French bread

1/3 C. softened butter

1 C. Wild Blackberry Syrup

1 C. of sugar (use Splenda for fewer carbs)

approx. 4 C. fresh Pacific Northwest Blackberries (if you’re lucky enough to get some, if not, frozen works)

 

Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.

Fruit Medley with Mint and Lime

Fruit Medley with Mint and Lime

1 C. seedless green grapes, halved

1 C. seedless red grapes, halved

3 plums, cut into 1/2-inch-thick wedges

2 peaches, peeled and cut into 1/2-inch-thick wedges

2 nectarines, cut into 1/2-inch-thick wedges

2 limes

1 C. water

1/4 C. sugar

6 mint sprigs

2 T. chopped fresh mint

1 T. fresh lime juice

1 tsp. grated lime rind

Mint sprigs (optional)

Combine first 5 ingredients in a large bowl; cover and chill. Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 C. (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired.

Yield: 6 servings

Calories: 122

Fat: .5g

Fiber: 1.9g

Spiced Grape and Yogurt Salad

Spiced Grape and Yogurt Salad

1/4 C. vanilla lowfat yogurt
1/8 tsp. ground cinnamon
1/8 tsp. ground cardamom
1 C. seedless green grapes
1 C. seedless red or black grapes

Combine first 3 ingredients in a large bowl and mix well. Add grapes and stir gently until well coated. Cover and refrigerate until chilled.

Yield: 4 servings
Calories: 70
Fat: .7g
Fiber: .9g

Peach Granita

Peach Granita

1 C. sugar
1 3/4 pounds 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

Peppered Peaches

Peppered Peaches

6 large peaches, relatively ripe but not soft (should be firm but yield to gentle pressure)
3 T. fresh lemon juice (1 to 2 lemons)
2 T. granulated sugar
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper, or more to taste
1/4 tsp. cayenne pepper, or more to taste

Bring a small stockpot of water to a rolling boil. Meanwhile, cut each peach in half around the seam (stopping at the pit). Holding the peach in both hands, twist slightly to separate the halves. Remove the pit (if you’re lucky, it will pop out). Using a slotted spoon, dip each peach half into the boiling water for about 2 seconds. Remove from the water and peel the skins off with a sharp paring knife (skins should slip off easily). Drain the peaches in a colander, then place cut side down on paper towels to dry. Place the peach halves cut side up on a large platter. Coat the cut surface with lemon juice. Combine sugar and salt. Dust peaches with the sugar mixture. Sprinkle lightly with the black pepper and cayenne. The peaches can be left at room temperature for 2 hours before serving. Do not refrigerate.

Yield: 6 servings
Calories: 75
Fat: trace
Fiber: 2g

Banana Chocolate Parfaits

Banana Chocolate Parfaits

1 C. plain low-fat yogurt
1 0.8-ounce box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 tsp. fresh lemon juice
1/4 C. reduced-fat frozen dairy whipped topping
unsweetened cocoa powder
1 T. chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)

In a food processor or blender, combine yogurt and pudding mix until smooth. Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice Place 2 banana quarters in each of 4 dessert parfait glasses or goblets. Top with 1/4 of the pudding mix. Top each with 1 T. whipped topping. Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if using.

Yield: 4 servings
Calories: 138
Fat: 3g
Fiber: 2g

Minted Lemon Granita

Minted Lemon Granita

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
Serving Size: 1/2 C.

Calories: 58
Fat: 0g
Fiber: trace

Spicy Pomegranate Baked Pears

Spicy Pomegranate Baked Pears

4 firm baking pears
1 C. pomegranate syrup
2 T. lemon juice
1 cinnamon stick, 2 inches in length
4 whole cloves

Pre-heat oven to 350 degrees F. Peel pears, halve lengthwise, and core. Arrange pears cut side down in a ceramic baking dish. In a non-metallic bowl, combine pomegranate syrup, lemon juice, cinnamon, and cloves. Pour the mixture over the pears, and place in pre-heated oven. Bake for 45 minutes, basting frequently or until pears are tender.

Yield: 4 servings
Calories: 342
Fat: 1g
Fiber: 5g

Ruby Surprise

Ruby Surprise

3 cups red grapes, rinsed
2 pints fresh raspberries (about 3 cups)
6 tablespoons minced candied ginger
6 tablespoons grenadine
For each dessert, arrange 1/2 cup raspberries and 1/2 cup grapes in a crystal goblet or martini glass. Sprinkle 1 tablespoon minced candied ginger over fruit and then drizzle with 1 tablespoon of grenadine.

Yield: 6 servings
Calories: 155
Fat: .8g
Fiber: 5g

Melon Bubbles

Melon Bubbles

1-1/2 C. boiling water
1 pkg. (8-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
2-1/2 C. cold club soda or seltzer
1 C. melon balls (cantaloupe, honeydew and/or watermelon)

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). MEASURE 1 C. thickened gelatin into medium bowl; set aside. Stir melon balls into remaining gelatin. Spoon into 8 champagne glasses or dessert dishes. BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in glasses. Refrigerate 3 hours or until firm.

Yield: 8 servings
Calories: 15
Fat: 0g
Fiber: 0g

Poached Asian Pears in Raspberry Sauce

Poached Asian Pears in Raspberry Sauce

4 Asian pears
1 C. apple juice
1 C. dry white wine
1/2 C. water
Few strips of lemon or orange peel

Raspberry Sauce:
1 C. fresh or frozen raspberries, thawed
2 T. sugar

Core Asian pears if desired, or leave stem and core intact. In a saucepan, combine the apple juice, wine, water, and lemon or orange peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer, partially covered, 20 minutes, spooning liquid over pears frequently during cooking. (Pears will still be firm after cooking.) Chill pears in liquid. Meanwhile, prepare Raspberry Sauce: In a blender or food processor bowl, place berries. Cover and process till smooth. Add sugar; process again. If desired, strain sauce to remove seeds. Cover and chill sauce till needed. To serve, spoon some of the Raspberry Sauce onto 4 dessert plates; place a pear in center of sauce in each plate. Pass any remaining sauce to spoon over pears.

Yield: 4 servings
Calories: 161
Fat: 0g
Fiber: 2g

Lemon and Mint Cake

Lemon and Mint Cake

150gr flour

100gr sugar

100gr butter

2 eggs

3 organic lemons

Small bunch of fresh mint

16gr baking powder

 

Grind sugar and mint together. Then add the eggs and whisk until you get a smooth mixture. Add butter, flour, juice of 2 lemons and their rinds and finally the baking powder. Slice the remaining lemon, place the slices at the bottom of your baking tin, and then pour the mixture on top. Bake at 180 C for about 40 minutes or until golden on top. Let it cool completely then turn it upside down and serve.

Apricot-Cherry Upside-Down Mini Cakes

Apricot-Cherry Upside-Down Mini Cakes

Cooking spray
1 T. butter, cut into 4 equal pieces
4 tsp. brown sugar
2 apricots, halved and pitted
16 sweet cherries, pitted and halved
2/3 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. granulated sugar
2 T. butter, softened
1/4 tsp. vanilla extract
1 large egg, lightly beaten
1/3 C. fat-free milk
6 T. frozen fat-free whipped topping, thawed

Preheat oven to 350°. Coat 4 (8-oz.) custard C. or ramekins with cooking spray. Place 1 butter piece in bottom of each C.. Sprinkle 1 tsp. brown sugar over butter in each C.. Arrange 1 apricot half, cut side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut sides up, around outside edge of each apricot; set aside. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and 2 T. butter in a medium bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Divide batter evenly over fruit in each cups. Place C. on a baking sheet. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in C. 5 minutes on a wire rack. Loosen edges of cakes with a knife. Place a dessert plate, upside down, on top of each C.; invert onto plates. Drizzle any remaining caramelized syrup evenly over cakes. Serve cake warm with whipped topping.

Yield: 4 servings
Calories: 299
Fat: 10.3g
Fiber: 1.6g

Chocolate-Orange Flan

Chocolate-Orange Flan

1/2 C. sugar
1-1/4 C. 1% milk
2 T. Dutch process cocoa
2 T. dark rum
1 tsp. grated orange rind
2 large egg yolks
1 large egg white
14 oz. fat-free sweetened condensed milk

Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish. Combine milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan.

Yield: 8 servings
Calories: 184
Fat: 2g
Fiber: 0g

Mango Sorbet

Mango Sorbet

3/4 C. yogurt
2 tsp sugar
2 mangos, peeled and cubed

In food processor, process mango and sugar until smooth. Add yogurt. Pour mixture into freezer container of an ice cream maker. Freeze according to manufacturer’s instructions. To prepare without and ice cream maker, pour mixture into an 8″x4″ freezer container. Cover and freeze 4 hours, whisking from time to time.

Yield: 4 servings
Calories: 94
Fat: 0g
Fiber: 2g

Baked Mexican Bananas with Cinnamon

Baked Mexican Bananas with Cinnamon

3 bananas, quartered horizontally
1/2 tsp. grated orange zest
1/4 tsp. grated lime zest
1/2 C. fresh orange juice
1 tsp. fresh lime juice
1/4 C. raisins or currants
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon

Preheat the oven to 375°F. In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer. In a small bowl, combine the zests, juices, currants, vanilla, and cinnamon and whisk to blend. Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling. Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.

Yield: 4 servings
Calories: 120
Fat: 6g
Fiber: 2.4g

Broiled Star Fruit with Vanilla Frozen Yogurt

Broiled Star Fruit with Vanilla Frozen Yogurt

4 medium size star fruit, trimmed and each sliced into 8 stars
2 T. fresh lemon juice
2 T. light brown sugar
2 C. sugar free, fat free vanilla frozen yogurt

Place a broiler rack 6 inches from source of heat. Preheat broiler. Arrange star fruit slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes. Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 star fruit slices. Serve immediately.

Yield: 4 servings
Calories: 198
Fat: 0g
Fiber: 2g

Lemon Grass Ginger Sorbet

Lemon Grass Ginger Sorbet

2 jars McCormick Lemon Grass
1 C. sugar
4 C. water
1/4 tsp. Ground Ginger
1/2 tsp. lemon juice

Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Refrigerate 4 hours. Strain and place in an ice cream maker. Freeze thoroughly.

Yield: 8 servings
Calories: 64
Fat: 0g
Fiber: 0g

Blackberries with Citrus Sauce

Blackberries with Citrus Sauce

3 T. fresh orange juice
2 T. granulated sugar
2 T. fresh lemon juice
1 T. fresh lime juice
1 1/2 tsp. cornstarch
1/2 tsp. grated orange zest
1/2 tsp. grated lemon zest
1/2 tsp. grated lime zest
3 C. blackberries

To prepare sauce, in small saucepan, with wire whisk, combine orange juice, sugar, lemon and lime juices, cornstarch, fruit zests and 1/3 C. cold water, blending until cornstarch is dissolved. Cook mixture over medium heat, stirring constantly, 3 minutes, until thickened. Divide berries evenly among 4 dessert dishes; top each portion with one-fourth of the sauce.

Yield: 4 servings
Calories: 93
Fat: 0g
Fiber: 5g