Strawberry Sorbet
Recipe courtesy Kathleen Daelemans

1 pound strawberries, trimmed of green tops, cut into slices or chunks
2 tablespoons lemon juice
1 lemon, zested
3/4 cup sucralose (no calorie sweetener)
1/2 cup water
1/4 teaspoon salt

In a blender or food processor, puree the berries, lemon juice and lemon zest. Set aside.

In a small saucepot, bring sucralose, water, and salt to a boil.

Reduce heat to a simmer and cook for 5 minutes or until slightly thickened. Add syrup to berry mixture. Place in ice cream machine and churn according to manufacturer's directions.

Yield: 6 to 8 servings
Prep Time: 35 minutes
Cook Time: 5 minutes
Difficulty: Medium

Cherry Sorbet
Recipe courtesy Kathleen Daelemans

6 cups frozen pitted cherries
1/4 sugar
1 lemon, juiced

Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Difficulty: Easy

Orange and Rum Poached Pineapples with Vanilla Yogurt
Recipe courtesy Emeril Lagasse, 2002

1 pineapple, skin, eyes and blemishes removed
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1/2 vanilla bean, split lengthwise
1/4 cup dark rum
1/2 cup non-fat vanilla yogurt
2 tablespoons coconut liqueur
2 tablespoons toasted, shredded coconut
4 sprigs mint, for garnish

Cut the pineapple crosswise into 3/4-inch rounds (there should be 8 slices), and remove the core. In a large nonstick saute skillet, combine the orange juice, lemon juice, sugar, vanilla bean, and vanilla seeds. Place over medium-high heat and bring to a boil. When the sugar is dissolved, add the pineapple slices and cover. Cook 1 minute, then reduce the heat to low. Continue to cook for 4 minutes.

Remove the pan from the heat and add the rum. Return to the heat and cook, stirring, for 30 seconds. Using a slotted spoon, remove the pineapple from the pan and place in a large bowl. Place the pan over medium heat, cook until reduced and thick, 5 to 7 minutes. Pour the syrup over the pineapple and refrigerate for 2 hours.

Place the yogurt in a cheesecloth-lined fine mesh strainer placed over a bowl, and let drain, refrigerated, for 2 hours, or overnight. Add the coconut liqueur to the drained yogurt and mix well.

To serve, remove the vanilla bean from the bowl. Divide the pineapple slices and syrup between 4 small bowls. Top with a dollop of vanilla yogurt and sprinkle with toasted coconut. Garnish with the mint and serve.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Medium

Baked Apples
Recipe courtesy Kathleen Daelemans

4 Rome Beauty apples, cored
Raisins, to fill apples
4 teaspoons brown sugar
1/2 cup apple juice
Preheat oven to 350 degrees F.

Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.

Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Difficulty: Easy

Dried-Cherry Streusel Kuchen

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1-1/2 Tbsp. chilled stick margarine or butter
1-2/3 cups all-purpose flour
1/4 cup granulated sugar
3 Tbsp. brown sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup low-fat buttermilk
1/3 cup egg substitute
3 Tbsp. vegetable oil
1 Tbsp. Amaretto (almond-flavored liqueur) or water
2-1/2 Tbsp. vanilla extract
1 tsp. grated lemon rind
1/4 tsp. almond extract
3/4 cup dried tart red cherries
Cooking spray

1. Preheat oven to 375 degrees.

2. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside.

3. Lightly spoon 1-2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top.

4. Bake at 375 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Makes 10 servings. Nutritional values per serving: 242 calories (24% from fat), 6.4g fat, 4.2g protein, 40.1g carbohydrates, 1.2g fiber, 0mg cholesterol, 1.7mg iron, 167mg sodium and 80mg calcium.

Recipe Copyright Cooking Light Magazine

Enjoy these treats on Easter Sunday. Kids and adults alike will love them.

4 c. Kraft Jet-Puffed Mini Marshmallows, or similar brand
1/3 c. orange juice
16 oz. fat-free cream cheese, softened
12 oz. fat-free whipped topping, thawed
6 oz. reduced-fat vanilla wafers, crushed
1/2 c. fat-free margarine, melted

In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered on high for 1 1/2 minutes; stir until smooth.

In a mixing bowl, beat cream cheese. Add marshmallow mixture and beat just until smooth. Fold in whipped topping; set aside. Combine wafer crumbs and margarine. Set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13 x 9 x 2-inch pan. Spoon cream cheese mixture over crust. Sprinkle with reserved crumbs; cover and refrigerate for 1 hour or until set.

Cut into 16 pieces and serve.
Makes 16 Servings: 3 Points per Serving (June)


These mini "pies" are the perfect after dinner or between-meal treat. Try them with other fruits, too.

1 small apple
1/2 t. Splenda No Calorie Sweetener
1/2 t. packed brown sugar
1/2 t. ground cinnamon
1/2 t. pumpkin pie spice, or apple pie spice
8 roll reduced-fat crescent roll dough

Preheat oven to 375F. Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl; set aside. Unroll dough and cut each roll in half so you have 16 pieces of dough. Flatten wide edge of each roll out a little.

Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up, making sure to seal edges around the apple so the filling doesn't leak out. (Note: You can seal edges with a little egg white or water, or press them together with a fork.)

Bake on a nonstick cookie sheet until golden brown, about 12 to 15 minutes

Makes 16 Servings: 1 Point per Serving (June)