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
FLUFFY CHEESECAKE DESSERT
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
jvp399@webtv.net (June)
APPLE PIE CRESCENT ROLLS
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 375°F. 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
jvp399@webtv.net (June)