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Category: Desserts & Fruit

Cannoli Cream Napoleon

Cannoli Cream Napoleon

4 T. confectioners’ sugar

1 tsp. confectioners’ sugar for garnish

3 sheets frozen whole wheat or regular phyllo dough, thawed

vegetable oil in a spray bottle

1 1/2 C. part-skim ricotta cheese

2 tsp. grated orange peel

1/8 tsp. orange extract

1/4 C. natural pistachios, coarsely chopped

1 tsp. unsweetened cocoa powder (optional)

 

Preheat the oven to 375°F. Transfer 2 T. of the sugar to a small fine sieve, sifter, or dredger. On a work surface, lay out 1 sheet of dough so the shorter sides of the rectangle are left and right. Cut from top to bottom into 4 equal rectangles. Coat the top of 1 rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Stack a second small rectangle on top of the first. Coat the top of the second rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Repeat the procedure with the remaining 2 small rectangles. Spray and dust the top layer. Carefully transfer the pastry to a large nonstick baking sheet. Repeat cutting and layering with the remaining 2 whole sheets of phyllo dough to make 2 other layered pastries. Bake for about 7 minutes, or until crisp and browned. Let stand to cool. In a bowl, combine the ricotta, 2 T. sugar, orange peel, and extract. Stir with a wooden spoon until smooth. Place one of the reserved pastry on a rectangular serving plate or tray. Spread with half of the ricotta mixture. Sprinkle on half of the pistachios. Cover with the second pastry, the remainder of the ricotta mixture, and the remaining nuts. Top with the remaining pastry. In a small fine sieve, sifter, or dredger, combine the remaining 1 tsp. sugar with the cocoa powder, if using. Sift over the top of the Napoleon. Cut with a serrated knife.

 

Yield: 8 servings

Calories: 124

Fat: 6g

Fiber: 1g

Peaches in Warm Custard Sauce

Peaches in Warm Custard Sauce

3 ripe peaches, peeled (if desired) and sliced

1 tsp. brown sugar

1/2 tsp. ground cinnamon

3 T. confectioners’ sugar

1 1/2 T. all-purpose flour

1 egg

1 C. whole milk

2 tsp. vanilla extract

 

In a bowl, combine the peaches with the brown sugar and the cinnamon. Toss and set aside. In a saucepan, combine the confectioners’ sugar and flour. Whisk to mix. Break the egg into a small bowl. Beat with a fork until smooth. Add the milk and mix to combine. Whisking constantly, gradually add the milk mixture to the dry ingredients in the pan. Cook, whisking constantly, over medium-low heat for about 4 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the vanilla. Spoon the peaches and juice in the bowl into 4 large goblets or glass dessert dishes. Spoon the cream sauce over the peaches. Serve right away.

 

Yield: 4 servings

Calories: 126

Fat: 3.5g

Fiber: 1g

Chocolate Cream Banana Pie

Chocolate Cream Banana Pie

1/2 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 1/2 T. cold better butter or trans-fat free spread

1/4 C. brown sugar

2 1/2 T. cornstarch

1 egg

2 C. fat-free milk

2 ounces bittersweet chocolate, chopped

1 tsp. vanilla extract

1 ripe but firm banana

Whipped cream (optional)

 

Coat a pie pan with vegetable oil spray. In a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Tilt the pan to coat the side with crumbs. Press the remaining crumbs with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, in a saucepan, combine the sugar and cornstarch. Whisk to mix. In a bowl, beat the egg with a fork. Add the milk and stir to blend. Add to the saucepan, whisking constantly, or until blended. Cook, stirring constantly, over medium heat for about 5 minutes, or until thickened. Remove from the heat. Add the chocolate and vanilla. Stir until the chocolate melts. Let stand, stirring occasionally, to cool completely. Cut the banana into thin slices. Arrange on the bottom and sides of the reserved crust. Dollop the cooled pudding into the pan. Refrigerate for at least 5 hours, or until set. Serve, garnished with 1 T. of whipped cream (if using) per slice.

 

Yield: 8 servings

Calories: 145

Fat: 6.5g

Fiber: 3g

Bread Pudding Drizzled With Honey Whiskey

Bread Pudding Drizzled With Honey Whiskey

2 eggs, separated

2 eggs whites

Salt

1 1/2 C. whole milk

1/4 C. brown sugar

2 tsp. vanilla extract

2 tsp. better butter or trans-fat free spread, melted

1/8 tsp. ground nutmeg

3 C. cubed whole wheat bread

1/4 C. honey

2 tsp. whiskey

Ground cinnamon

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. Place the 4 egg whites and salt in the bowl of an electric mixer. Beat on low speed for about 1 minute, or until the whites are foamy. Increase the speed to high. Beat for about 1 minute, or until the whites hold soft peaks. In another bowl, beat the egg yolks with a fork. Add the milk, sugar, vanilla, Better Butter or spread, and nutmeg. Beat to blend. Add the bread. Press with the back of a fork until the bread absorbs the liquid. Gently pour into the bowl with the beaten whites. Fold to incorporate. Transfer to the prepared pan. Bake for about 35 minutes, or until risen and only slightly jiggly in the center. If the top is browning too fast, cover lightly with a sheet of aluminum foil. Meanwhile, in a microwaveable bowl, combine the honey, whiskey, and cinnamon. Microwave on high power for about 1 minute, or until bubbling. Whisk until smooth. Spoon the warm pudding onto dessert plates. Drizzle with the honey whiskey.

 

Yield: 9 servings

Calories: 130

Fat: 3.5g

Fiber: 1g

Mixed Berry Cobbler with Cornmeal Crust

Mixed Berry Cobbler with Cornmeal Crust

1/4 C. brown sugar

1 1/2 T. cornstarch

4 C. (about 1 1/4 pounds) frozen mixed berries, thawed

 

3/4 C. stone-ground cornmeal

2 T. whole wheat pastry flour

1 1/2 T. brown sugar

1 1/2 tsp. baking powder

Salt

2 1/2 T. cold better butter or trans-fat free spread, cut into chunks

1/3 C. fat-free milk

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel. To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches. Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

 

Yield: 6 servings

Calories: 190

Fat: 4.5g

Fiber: 4g

Grilled Melon with Sesame and Honey (MELONES A LA BARBACOA CON SESAMO Y MIEL)

Grilled Melon with Sesame and Honey (MELONES A LA BARBACOA CON SESAMO Y MIEL)

Sunflower oil, for brushing

2 T. orange blossom or other single flower honey

4 small melons, such as pielde sapo or cantaloupe, halved, seeded and cut into wedges

2 T. granulated (coarse) vanilla sugar

Juice of 1 lemon

2 T. toasted sesame seeds

1 C. caramelized almonds, chopped

 

Brush the barbecue grill with oil. Pour the honey into a pan and place the pan on the side of the grill to warm through. Slice the melons and put them on the grill. Cook for 3 – 4 minutes on each side, until lightly marked with the bars of the grill. Transfer to a plate and sprinkle with the vanilla sugar and pour the lemon juice over them. Put the melon slices on individual plates or a serving dish and pour the warm honey over them. Sprinkle with the sesame seeds and almonds and serve. Note: The melon is good served with raspberry sauce or melon or raspberry sherbet. Vanilla sugar is simply vanilla-flavored sugar. It is available in some markets and over the Internet. To make it yourself, bury a whole vanilla bean in 1 to 2 C. sugar, cover and let sit for several days.

No Fail Sugar Cookies

No Fail Sugar Cookies

You can use very intricate shapes and the dough will not spread while baking–it truly does not fail.  It also holds up great for cookie pops, just be sure to roll the dough 1/2″ thick.

 

6 C. flour

3 tsp. baking powder

2 C. butter

2 C. sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

 

Preheat oven to 350 degrees–do this first, you want your oven preheated at 350 for at least 30 minutes before you bake your first batch. Cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Add in dry ingredients a little at a time and mix until flour is completely incorporated and the dough comes together.

 

Chill for 1 to 2 hours before rolling. If you need a shortcut, place blobs of dough between parchment paper or in a 2-gallon sized ziploc, roll to desired thickness (I like 1/2″) and cut into desired shapes (even if I don’t need a shortcut, this is how I roll my dough as it’s less messy & keeps the cookies tender since you don’t need extra flour for rolling). Bake on a parchment lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges (as in BARELY–do not overbake!).  Makes just under 5 dozen 3” cookies.

 

Icing Tip: When I first started making these, I would frost with homemade buttercream and then pipe on details with royal icing. It took forever. Then I discovered a great shortcut–use thinned storebought frosting to dip the cookies (any brand, just not whipped), then do the piping.  Here’s how: put a big blob of the frosting in a microwave safe bowl (one that is a couple inches deep & wide enough for your cookies to lay flat in) & microwave in 10 second intervals, stirring, until you reach a sour-cream-like consistency. Hold your cooled cookie, by the edges, in your fingertips and dip the front of the cookie, gently shake off excess frosting, turn right side up, and quickly place on wire rack to dry. You will inevitably get some drips–I usually let it set up for a second then go around the edges with an offset spatula to take off any drips (but more often than not, the cookies are for the under-6-yr-old set, so I don’t worry about it). I can usually dip 10 or so before I need to reheat in the microwave, adding more frosting as necessary.  Do not heat up all of your frosting at once as bits of cookie may get into the frosting and cause lumps.  Please give it a try before you turn up your nose on store bought–I promise they taste great and it saves you a ton of time.

 

Royal icing:

 

1 bag confectioners’ sugar

4 T. meringue powder

2 t. flavoring (usually almond, though lately I’ve used lemon)

warm water

 

Place confectioners’ sugar and meringue powder in mixing bowl.  Start beater and mix slowly for a few seconds, keep mixer running and add 3 to 4 tsp. warm water and add flavoring.  Continue mixing and adding water a little at a time until you get the consistency you want.  Divide and color. Place in piping bags or ziplocs w/ corner snipped–if kids are decorating, I like to use squeeze bottles.  Keep covered until you are ready to use–it dries incredibly fast, unless, of course, it’s actually on the cookie and takes forever to dry (and if someone could please explain the physics on that, my 6 yr old thanks you b/c evidently “it just does” is NOT an adequate answer). Note:  cookies iced with thinned store-bought frosting (as described above) and royal icing can be stacked–a huge benefit over using traditional butter cream! They will last a few days at room temperature if stored in an airtight container. They also freeze beautifully, which you cannot do with butter cream (it’ll separate.  ewww).  To freeze, allow iced cookies to dry completely (about 12 hours but I just let them go overnight), then stack (wax paper or parchment paper in between) & place in ziploc.  I have frozen them for a month. To defrost, do not open the ziploc until the cookies are thawed (this will keep any condensation off the cookies).

Chocolate Almond Biscotti

Chocolate Almond Biscotti

1 1/2 C. whole wheat pastry flour

1/2 C. dutch cocoa powder

2 tsp. baking soda

salt

1/2 C. sugar

1/3 C. packed brown sugar

3 eggs, at room temperature

1 1/2 tsp. vanilla extract

2 ounces unsweetened baking chocolate, chopped into small chunks

1 1/2 C. sliced almonds

 

Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer. In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed. Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.) Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10″ x 2″ x 3/4″ log. Place on the prepared pan, 2″ apart. Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF. Cut the logs diagonally into 1/2″ slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.

 

Yield: 18 servings

Serving Size: 2 Biscotti

Calories: 159

Fat: 9g

Fiber: 3g

PB & J Cookies

PB & J Cookies

3/4 C. butter or margarine

3/4 C. peanut butter, creamy or chunky

3/4 C. brown sugar

3/4 C. sugar

1 egg

1 t. vanilla

2 T. milk

1 1/4 C. flour (Up the amount of flour by a 1/4 C. if you want thicker cookies that don’t spread so much.)

1 t. baking soda

1/4 t. salt

1/2 C. oats

1/2 C. jelly or jam of your choice (Jam is probably the best bet since it won’t spread as much, but jelly will work in a pinch.)

 

Cream together the butter or margarine, peanut butter and sugars until light and fluffy. Mix in the egg, vanilla and milk. Stir in the flour, baking soda, salt and oats just until combined. Refrigerate dough for an hour to make handling easier, if you have the time. Roll about a T. of dough into ball and place on a cookie sheet. When the cookie sheets are full, make an indentation with your thumb in each ball and fill with jam. Bake at 350 degrees for 15 to 18 minutes, until golden brown. These cookies are equally delicious as just plain peanut butter cookies. They are just the right blend of crunchy and chewy.

 

Strawberry Margarita Mousse

Strawberry Margarita Mousse

1 large (8-serving) package JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 C. frozen unsweetened strawberries, mostly thawed

1 1/2 C. Cool Whip Free, thawed

1 C. cold Sprite Zero (or any diet lemon-lime soda)

1/4 C. plus 1 tsp. (2 1/2 oz.) tequila

3 tsp. lime juice

In a medium-large bowl, combine gelatin mix with 1 C. boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes, until slightly thickened but not set. (Do not over-refrigerate.) Using an electric mixer, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. Refrigerate for at least 2 hours, until mostly firm. Enjoy!

Well Loved Banana Bread

Well Loved Banana Bread

5 very ripe bananas

4 eggs

1 C. shortening

2 1/2 C. white sugar (or try 1 C. white and 1 C. Brown Sugar)

1 T. vanilla extract

3 1/2 C. all-purpose flour

2 tsp. baking soda

1 tsp. salt

 

Preheat oven to 300 degrees F (150 degrees C). Grease 2 – 9×5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside. In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Donut Spice Cakes

Donut Spice Cakes

1 pkg. (9 oz) yellow cake mix
1/2 C. cold water
2 eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. powdered sugar

Preheat oven to 350 deg F. Grease and flour 10 (1/2-C.) mini bundt pans. Combine cake mix, water, eggs, cinnamon and nutmeg in medium bowl. Beat with electric mixer at high speed 4 minutes or until well blended. Spoon about 1/4 C. batter into each prepared bundt pan cup. Bake 13 minutes or until toothpicks inserted into centers come out clean and cakes spring back when touched lightly. Cool in pans on wire racks 5 minutes. Remove cakes from pans. Serve warm or at room temperature. Sprinkle with powdered sugar just before serving.

Yield: 10 servings
Calories: 127
Fat: 4g
Fiber: 0g

Honey-Baked Apples

Honey-Baked Apples

6 Large baking apples
1/4 C. Orange juice
Pinch of nutmeg
6 tsp. Honey
1 tsp. Sugar
1 Orange

Core apples, being careful not to cut all the way through. Peel about 1/3 of the way down from the stem end. Combine honey and orange juice; pour into centers of apples. Set in baking dish. Pour a little hot water in bottom of pan. Bake at 400F for 50 to 60 minutes or until apples are tender. Sprinkle tops with a little sugar and nutmeg. Run under broiler to glaze. Quarter orange slices and tuck them in center of apples after glazing.

Yield: 6 servings
Calories: 167
Fat: trace
Fiber: 5g

Grape-and-Currant Tart with Fontina Cheese

Grape-and-Currant Tart with Fontina Cheese

1/2 C. boiling water
1/4 C. dried currants
6 (3/4-oz.) slices white bread
Vegetable cooking spray
1 1/2 C. skim milk, divided
1 1/4 C. (5 oz.) diced fontina cheese
1 1/4 C. seedless red grapes, halved
2 T. all-purpose flour
1/3 C. sugar
2 T. yellow cornmeal
1 tsp. grated lemon rind
3 egg whites, lightly beaten
1 egg, lightly beaten
1 tsp. extra-virgin olive oil
1 T. sugar
2 tsp. chopped fresh rosemary

Preheat oven to 350°. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 C. milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes. Place flour in a bowl, and gradually add remaining 1 C. milk, stirring with a wire whisk until blended. Stir in 1/3 C. sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 T. sugar and rosemary. Bake at 350° for 45 minutes or until set; let cool on a wire rack.

Yield: 8 servings
Calories: 219
Fat: 7.6g
Fiber: .8g

Charlotte Russe Parfaits

Charlotte Russe Parfaits

1/2 C. sugar
1/4 C. cornstarch
1 egg
2 1/2 C. skim milk
2 T. margarine
1 tsp. vanilla extract
1 1/2 C. frozen reduced-calorie whipped topping, thawed and divided
20 ladyfingers
3 T. black cherry preserves with Chambord liqueur or red currant jelly
Mint leaves (optional)

Combine sugar, cornstarch, and egg in a bowl; stir well with a wire whisk, and set aside. Heat milk over medium-high heat in a medium heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add margarine, and cook over medium heat 5 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap, and let cool completely. Uncover and gently fold in 1 C. whipped topping; cover and chill at least 2 hours. Split ladyfingers in half lengthwise. Line each of 8 dessert compotes with 5 ladyfinger halves, standing upright. Spoon 1/2 C. custard into center of each compote. Melt preserves, and drizzle over custard. Top each serving with 1 T. whipped topping. Garnish with mint leaves, if desired.

Yield: 8 servings
Calories: 202
Fat: 5.9g
Fiber: 0g

Plum Pinwheel Tart

Plum Pinwheel Tart

Tart dough:
2/3 C. granulated sugar
6 T. stick margarine or butter
1 tsp. vanilla extract
2 oz. block-style fat-free cream cheese (about 1/2 C.)
1 large egg
2 C. all-purpose flour
1/4 tsp. salt

Tart filling:
Cooking spray
4 C. thinly sliced ripe red-fleshed plums (about 12 medium)
1/4 C. red currant jelly
2 T. water
1 large egg
1 tsp. water
2 T. turbinado or granulated sugar

Prepare tart dough: Combine the first 4 ingredients in a large bowl, and beat at medium speed of a mixer for 2 minutes or until mixture is light and fluffy. Add 1 egg, and beat at high speed for 1 minute or until mixture is very smooth. Lightly spoon the flour into dry measuring C., and level with a knife. Combine flour and salt, and add to sugar mixture, beating at low speed just until the flour mixture is moist. Gently shape the dough into a ball on heavy-duty plastic wrap, and cover with additional plastic wrap. Freeze dough 2 hours. Preheat oven to 400°. Prepare tart filling: Roll dough, still covered, into a 14-inch circle on a lightly floured surface. Remove bottom sheet of plastic wrap. Place the dough on a large baking sheet coated with cooking spray, and remove top sheet of plastic wrap. Arrange plum slices over dough, leaving a 3-inch border. Combine red currant jelly and 2 T. water in a small microwave-safe dish, and cook on high for 30 seconds or until jelly melts. Brush melted jelly mixture over plums. Fold 3-inch border of dough over plums, pressing gently to seal (dough will partially cover plums). Combine 1 egg and 1 tsp. water. Brush dough with egg mixture, and sprinkle with turbinado sugar. Bake at 400° for 25 minutes or until lightly browned. Cool tart on pan for 5 minutes. Carefully slide tart onto a platter using a spatula.

Yield: 10 servings
Calories: 293
Fat: 8.6g
Fiber: 2.1g

Papaya with Strawberries and Lime

Papaya with Strawberries and Lime

2 ripe papayas
6 large fresh strawberries
1 1/2 C. fat-free, no-sugar-added lemon sorbet
1 lime, cut into 6 slices

Crosswise slice each papaya into three pieces. Remove and discard the seeds. Place a papaya piece on each of 6 dessert plates. Slice the strawberries and place in the papaya. Top each with 1/4 C. scoop of sorbet and add a lime slice. Serve cold.

Yield: 6 servings
Calories: 90
Fat: 0g
Fiber: 2g

Dark Chocolate Pots de Crème

Dark Chocolate Pots de Crème

4 oz. bittersweet chocolate, finely chopped
1/2 C. fat-free milk
1/2 C. fat-free half-and-half
1 tsp. instant espresso powder (or 1 T. very strong brewed coffee)
4 large egg yolks
3 T. Splenda® or sugar substitute
Pinch salt
Fresh raspberries

Preheat oven to 300°F. Place chopped chocolate in a medium bowl. In small, heavy saucepan, bring milk, half-and-half, and espresso powder just to a simmer. Remove from heat; pour mixture over chocolate. Whisk until chocolate melts and mixture is smooth. In separate medium bowl, whisk yolks, sugar substitute, and salt. Add chocolate mixture in a steady stream, whisking constantly. Pour mixture through a fine mesh strainer into a large glass measuring cup. Line bottom of a baking pan (large enough to hold 4 custard C.) with a folded kitchen towel. Divide custard among 4 custard cups; arrange cups on towel. Add enough hot tap water to baking pan to come halfway up sides of cups. Tightly cover entire pan with foil. Bake 30 minutes, until custards are set around edges but still slightly wobbly in center. Remove cups from water bath. Cool, then cover with plastic wrap and refrigerate until cold. Serve cold, garnished with raspberries, and whipped topping, if desired.

Yield: 4 servings
Calories: 229
Fat: 17g
Fiber: 2g

Vanilla Ice Cream with Strawberries and Balsamic Vinegar

Vanilla Ice Cream with Strawberries and Balsamic Vinegar

1 pint vanilla ice cream

2 1/2 cups strawberries, stems removed, halved lengthwise

1/4 cup balsamic vinegar, or to taste

1 tablespoon sugar

Coarsely ground pepper

 

Remove the ice cream from the freezer and let stand at room temperature until it is soft enough to stir into the strawberries, 10-15 minutes, depending upon on how cold the freezer is. Meanwhile, in a bowl large enough to accommodate the ice cream eventually, stir together the strawberries, 1/4 cup balsamic vinegar, sugar and pepper to taste. The vinegar and sugar will mix with the berries’ natural juices to create a saucelike consistency. Taste and add more vinegar if needed. When the ice cream is soft enough, add it to the berry mixture. Immediately stir together until the berries and ice cream are evenly distributed. Spoon into tall wine glasses and serve at once.

Baklava

Baklava

Both the Greeks and the Turks lay claim to this masterpiece of the Middle Eastern sweets repertoire. Baklava can be made with walnuts, almonds, hazelnuts (filberts) or pistachios or a combination of walnuts and almonds. Sticky honey syrups are never used by Greek and Turkish bakers; instead, they prepare a simple sugar syrup flavored with lemon juice and zest.

 

4 cups almonds, walnuts or equal parts almonds and walnuts, coarsely chopped

3/4 cup sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/2 lb clarified unsalted butter, melted

1 lb filo dough, thawed in the refrigerator if frozen

For the Lemon Syrup:

2 cups water

2 cups sugar

2 lemon zest strips, each 3 inches long

2 tablespoons fresh lemon juice

 

Preheat an oven to 350 degrees F. In a bowl, combine the nuts, sugar, cinnamon and cloves. Lightly brush a 13-by-9-by-2-inch baking pan with some of the melted butter. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half of the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan. Spread the nut mixture evenly over the stacked filo sheets. Then top with the remaining filo sheets, again brushing each sheet lightly with butter, including the top sheet. Cover and refrigerate for about 30 minutes so the butter will set. (This step makes the baklava easier to cut.) Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all. Bake until golden, 35-40 minutes. FOR THE SYRUP: In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes. Remove the lemon zest and discard. Stir in the lemon juice.  When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let stand for 30 minutes to cool slightly, then recut the diamonds. Serve warm or at room temperature. Store leftover pieces covered at room temperature.

Figs Stuffed with Gorgonzola

Figs Stuffed with Gorgonzola

16 dried Mission figs (about 8 ounces)

1/2 cup port

1 tablespoon balsamic vinegar

1/4 cup crumbled gorgonzola cheese (2 ounces)

1/4 cup reduced-fat cream cheese, softened (2 ounces)

1 teaspoon chopped fresh rosemary

2 ounces sliced prosciutto, trimmed of fat

Coarsely ground pepper to taste

 

Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut prosciutto into 1/4-inch-wide ribbons. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.

Figs Stuffed with Chocolate and Almonds

Figs Stuffed with Chocolate and Almonds

1/2 cup slivered blanched almonds, plus 12 whole blanched almonds

1/4 cup sugar

2 oz semisweet chocolate, chopped

12 large dried figs

 

Preheat an oven to 350 degrees F. Spread the slivered and whole almonds on a baking sheet, keeping them separate. Bake until toasted and fragrant, 8-10 minutes. Let cool. Set aside the 12 whole almonds. Leave the oven set at 350 degrees F. In a food processor fitted with the metal blade, combine the sugar, slivered almonds and chocolate. Use rapid on-off pulses to form a coarse paste. Cut off the stems from the figs. Using a small, sharp knife, cut a small slit 1 inch deep in the top of each fig. Using a small spoon, stuff each slit with about 1 teaspoon of the almond-chocolate mixture. Pinch the openings closed. As the figs are stuffed, place them on a baking sheet, stem sides up. Bake for 5 minutes. Turn the figs over and continue to bake until softened, about 5 minutes longer. Remove from the oven and press a whole almond into the slit. Serve warm or at room temperature.

Lemon Pudding Cake

Lemon Pudding Cake

3/4 C. sugar

1/4 C. all-purpose flour

1/4 tsp. salt

3 egg yolks

3 T. trans-free margarine or butter, softened

1 tsp. lemon zest

3/4 C. lemon juice

1 1/2 C. 1% milk

3 egg whites, at room temperature

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking pan with cooking spray. In a small bowl, sift together the sugar, flour, and salt. Set aside. In a large bowl, whisk the egg yolks for about 1 minute, or until smooth. Stir in the margarine, lemon zest, lemon juice, and milk. Add flour mixture and combine. In another large bowl, with an electric mixer on medium speed, beat the egg whites until stiff peaks form. Whisk into the egg yolk mixture until combined and no visible lumps remain. Pour into the prepared baking pan and place that in a larger pan. Fill the outer pan with hot water about 1″ up the sides. Bake for 45 to 50 minutes, or until set. Serve warm or chilled.

Pear Crisp

Pear Crisp

1/4 C Splenda

3 graham crackers

1/4 C light butter

1 tsp. ground cinnamon

2 T. all purpose flour

 

3 C peeled and sliced Bartlett pears

2 T. all purpose flour

1/4 C Splenda

1 T. lemon juice

3 T. water

1/2 tsp. ground cinnamon

 

Preheat oven to 350ºF. Coat an 8″ x 8″ baking dish with cooking spray. Set aside. To make topping: Place Splenda, graham crackers, butter, cinnamon, and flour in food processor. Blend until crumbly. Set aside. To make filling: In large bowl, gently toss together pears, flour, Splenda, lemon juice, water, and cinnamon. Place in prepared baking dish. Cover with topping. Bake 40 to 45 minutes or until bubbling around edges. Serve warm.

Raspberry Yogurt Parfait

Raspberry Yogurt Parfait

1/2 C fresh red raspberries

1 tsp. fresh lemon juice

8 oz low fat vanilla yogurt

 

Toss raspberries in lemon juice. Alternate layers of yogurt and raspberries in parfait dish.

Seasonal Fruit Salad

Seasonal Fruit Salad

1 med. plum, sliced

1/2 C. blueberries

1/2 med. nectarine, sliced

1/8 honey dew

1/8 tsp. ground nutmeg,

2 T. apricot Nectar

 

Mix all fruit together. Whisk the nutmeg into nectar; drizzle over fruit.

Chocolate Banana Eggrolls with Cinnamon Cream

Chocolate Banana Eggrolls with Cinnamon Cream

4 sheets (14 x 9 inches) phyllo dough (available in the freezer section), thawed

Butter-flavored cooking spray

2 oz. bittersweet chocolate, chopped

1 banana, peeled

1 tsp. brown sugar

 

1/2 cup heavy cream

1 tsp brown sugar

Ground cinnamon

 

Preheat the oven to 350. Line a baking sheet with parchment and set aside. Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking spray. Top the sheet with another phyllo layer and spray it again. Cut the sheet in half from top to bottom. Repeat the process with the two remaining phyllo sheets. (You will have four phyllo rectangles lying vertically on the work surface.) Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle. Halve the banana lengthwise and cut each half into two pieces. Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle. Sprinkle a little brown sugar over the banana. Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape. Repeat with the remaining bananas, and transfer them to the baking sheet. Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each. Bake until golden brown and crisp, about 12 minutes. Remove from oven and let cool for about 10 minutes before serving. Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves. Continue whisking until the cream thickens and begins to hold soft peaks. Transfer to a small bowl and sprinkle a little more cinnamon on the top. To serve, cut the eggrolls in half diagonally and place on a platter with the cream “dipping sauce.”

Goat Cheese Apple Strudel

Goat Cheese Apple Strudel

1 bx. Phyllo dough

½ lbs. Butter (melted)

1ea. Granny Smith apple (peeled, cored, halved, and thinly sliced)

1 jar Fig jam

1 pkg. Chavrie® Goat Cheese

 

Pre heat oven to 375° F. Remove the phyllo dough from the box, unfold, and cover with a damp towel

Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat 2 more times to create 3 layers, being sure to keep the unbuttered phyllo covered. Spread Fig jam in a 1 ½ inch wide row ½ inch from the edge of the layered phyllo, leaving about 1/2 inch space on each end. Place the apple slices on the jam in a uniform layer. Split the Chavrie® log in half and top the apples with the rounded side facing up. Fold the ends over the apples and cheese. Roll the phyllo and filling over onto itself to form a strudel roll.  Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter.  Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, and then cut into portions.

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.

 

Chocolate Malt Shortbread Cookies

Chocolate Malt Shortbread Cookies

Chocolate Malt Shortbread Cookies

 

113 g Unsalted butter ½ cup, room temperature

60 g Powdered sugar ½ cup, sifted

½ tsp Sea salt

½ tsp Vanilla

28 g Malted milk powder 4 tbsp

125 g AP Flour 1 cup

60 g Chopped milk chocolate

 

Have a sheet of parchment or plastic wrap about 12×12 laid out on your counter. In a medium bowl and hand mixer or the bowl of your stand mixer with paddle attached, beat your butter and powdered sugar together until creamy and smooth. Add in your salt, vanilla and malted milk powder and mix thoroughly. Add in your flour. If using a mixer, mix on low until flour is incorporated and crumbly. Add your chopped chocolate and mix into the dough with a rubber spatula until evenly dispersed. The dough will still look pretty crumbly but if you press it together it should stick. Using your hands, push the dough together with your hands until it becomes a a large ball or mass. Move the dough to your parchment or plastic wrap. Shape the dough into a log shape (round or square). There are no hard and fast rules on what size it needs to be but I generally end up with something about 6 inches long and 2 inches wide on both the other sides. Wrap in your plastic wrap or parchment after shaping. Place your cookie dough into the refrigerator for about 1 hour, but up to 24 hours is fine. Preheat your oven to 350°F and line a baking sheet with parchment. After your dough has chilled at least one hour, remove it from the refrigerator and wrapping then slice into slices that are about ¼” thick. Place your slices onto your cookie sheet giving them about 2-2½ inches space and place directly into the oven. Bake your cookies for 10-12 minutes. For softer cookies right around the 10 minute mark the cookies should be set and ready to come out. If you want crisper cookies, wait a few more minutes until the edges have started to brown. After the cookies have come out of the oven, I often use my spatula to fix any uneven spreading and reshape the cookies. Let sit on the baking sheet for about 5 minutes before transferring to a wire cooling tray. Store cookies in an airtight container for up to a week. Enjoy!

Chocolate Root Beer Cake

Chocolate Root Beer Cake

Chocolate Root Beer Cake

2 C. quality root beer
1 C. unsweetened cocoa powder
1/2 C. unsalted butter, cut into 1-in. pieces, plus extra for the pan
1 1/4 C. sugar
1/2 C. firmly packed dark brown sugar
2 C. all-purpose flour, plus extra for the pan
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs

Ganache

1/3 C, heavy Cream

¼ tsp. instant espresso powder

1/3 C. (3 oz) semisweet chocolate chips

Preheat the oven to 325°F. Mist a 12-C. nonstick fluted tube pan with cooking spray. In a medium bowl, whisk together the flour, baking soda, and salt. In a large saucepan, combine the root beer, cocoa, and butter. Heat over medium heat, whisking constantly, until the butter is melted and the mixture is smooth. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and whisk in the vanilla. Let cool for 15 minutes. One at a time, whisk the eggs into the root beer mixture in the saucepan, whisking well after each addition. In two or three additions, whisk the flour mixture into the saucepan, and whisk until smooth. Scrape into the prepared tube pan. Bake until a wooden skewer inserted into the cake comes out clean, about 40 minutes.  Let cool for 20 minutes in the pan on a wire rack. Place another cooling rack on top and invert to unmold the cake onto the rack, then let cool completely: Bring the cream and instant espresso to a simmer in a medium saucepan over medium heat, whisking to dissolve the coffee. Remove. from the heat. Add the chips and let stand to soften the chips, about 3 minutes. Whisk until smooth. 8. Place the cake on a rack over a half-sheet pan. Drizzle the ganache on top of the cake. Refrigerate to set the ganache, about 20 minutes. Slice and serve. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.)

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Lemon Crinkle Cookies

1⁄2 cup butter, softened

1 cup granulated sugar

1⁄2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1⁄4 teaspoon salt

1⁄4 teaspoon baking powder

1⁄8 teaspoon baking soda

1 1⁄2 cups all-purpose flour

1⁄2 cup 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