ANGEL_TRIFLE

Angel Trifle

Pudding:

3 tablespoons cornstarch

¾  cup sugar

3 cups skim milk

1/3  cup egg substitute

1 ½  teaspoons vanilla

1 small angel food cake, cubed (about 7 or 8 ounces)

1 20-ounce can crushed pineapple in its own juice, drained*

1  pint fresh blueberries

1 ½  cups sliced fresh Strawberries, or fresh raspberries

2  medium bananas

1 8-ounce container frozen nonfat whipped topping, thawed in refrigerator

In saucepan over medium heat, mix cornstarch and sugar; blend in milk until smooth. Cook, stirring constantly, until mixture boils. Reduce heat to low and cook 1 additional minute, Stir about ½ cup hot pudding into egg substitute; blend well and return to sauce pan. Cook and stir 3 minutes. Do not boil. Remove from heat and stir in vanilla; place waxed paper or plastic wrap directly on pudding and cool on wire rack.

Arrange cake cubes in even layer in bottom of 9×13-inch baking dish. Sprinkle drained pineapple over cake. Reserve several blueberries and straw­berry slices for garnish; sprinkle remaining berries over pineapple. With spatula, evenly spread pudding over berries. Slice bananas on top of pud­ding; evenly spread whipped topping over bananas. Garnish with reserved blueberries and strawberries. Chill at least 2 hours before serving.

 

 


 

 

APPLE_AND_PRUNE_COMPOTE.jpg

Apple & Prune Compote

1 tablespoon grated orange zest

½  cup sugar

1  cup freshly squeezed orange juice
½ cup water

½  cup white wine, or white grape juice

2   cinnamon sticks, about 3 inches each

3   large tart green apples, unpeeled, quartered and cored

1   cup pitted prunes, halved

½ cup dried apricot halves

2   tablespoons nonfat sour cream, or vanilla yogurt, garnish Ground nutmeg, garnish

In sauce pan, combine orange zest and sugar; add orange juice, water, wine and cinnamon sticks. Cook and stir over low heat until sugar dissolves. Increase heat to medium; cook, uncovered, 5 minutes.

Thinly slice apples; add to hot syrup with prunes and apricots. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 20 minutes. Serve warm, topped with a teaspoonful of sour cream or yogurt; garnish with dash of nutmeg, if desired.

 

 

APPLE_SORBET

Apple Sorbet

1 cup sugar

1   cup water

2   tablespoons light corn syrup

3   large apples, about 1 ½ pounds

½ cup freshly squeezed lemon juice, approximately 1 large lemon

In sauce pan over medium heat, combine sugar and water; cook and stir until sugar dissolves. Bring to boil. Remove from heat and stir in corn syrup. Cool.

Quarter and core apples (do not peel); cut in half. In food processor fitted with S-blade, process apples and lemon juice 2 minutes, to a very fine puree. With processor running, gradually add cooled syrup; process until well blended.

Pour mixture through fine sieve or double-layered cheesecloth, pressing to extract as much liquid as possible. Discard pulp.

Pour into loaf pan or 8-inch square baking dish, Cover with plastic wrap or foil; freeze 1 to 2 hours, until solid. Break frozen mixture into pieces with fork. Spoon into food processor; process until soft but not melted. Repeat procedure 1 or 2 times for smoother sorbet.

Or, freeze in ice cream maker according to manufacturers instructions.

Pack into 2 pint-size freezer containers; cover tightly and freeze up to 1 week.

Note: Fuji and Yellow Delicious apples will produce a yellow sorbet; Granny Smith, a pale green; Cortland, Mcintosh and Red Delicious, a pale pink. If using a relatively sweet apple, reduce sugar to 2/3 cup.

 

 

TRI_BERRY_COMPOTE

Tri-Berry Compote

1 cup sliced fresh strawberries         1 cup fresh blueberries

1   cup fresh raspberries       3 tablespoons sugar

2   teaspoons freshly squeezed lemon juice           1/8 teaspoon cinnamon

Dash of nutmeg

In sauce pan over medium heat, combine berries, sugar, lemon juice, cinna­mon and nutmeg. Gently stir until berries are heated through and juicy, about 3 minutes. Cool to room temperature.

Serve in dessert dishes, or spoon over angel food cake, frozen nonfat yogurt, low-fat ice cream or waffles.

 

 

CHOCOLATE_PUDDING

Chocolate Pudding

2/3 cup unsweetened cocoa     2 tablespoons cornstarch           ¾  cup skim milk, divided

1  12-ounce can evaporated skim milk
½ cup sugar

Dash of salt

2  egg whites, lightly beaten
1 teaspoon vanilla extract

Fresh strawberries and mint leaves for garnish, optional

In bowl, combine cocoa and cornstarch; blend well. Using wire whisk, blend in ¼ cup skim milk until smooth; set aside.

In sauce pan over medium heat, combine remaining ½ – cup skim milk, evaporated milk, sugar and salt; bring to boil, stirring frequently. Whisk cocoa/cornstarch mixture into hot milk mixture; bring to boil again, whisking constantly. Reduce heat to low.

Gradually whisk beaten egg whites into pudding; blend well and cook 2 minutes, whisking constantly (do not boil). Remove from heat; stir in vanilla. Pour into serving dishes; cover with waxed paper or plastic wrap and cool to room temperature. Chill 1 hour. Garnish with strawberries and mint leaves, if desired.

 

 

 

 

 

 

POACHED_PEARS_WITH_RASPBERRY_SAUCE

Poached Pears with Raspberry Sauce

¾ cup water

2 tablespoons honey

½  teaspoon vanilla

8 medium fresh pears, peeled, halved, cored

8 mint leaves, garnish

Sauce:

1 cup loose-pack frozen raspberries, thawed, drained; reserve juice

1   teaspoon raspberry vinegar, or cider vinegar

2   teaspoons cornstarch

In sauce pan over medium heat, combine water and honey; bring to boil. Stir in vanilla. Add pear halves, spooning syrup over pears. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 6 to 8 minutes, until pears are soft. With slotted spoon remove pears to individual serving dishes, cut side up; reserve cooking liquid and cool. Chill pears 1 to 2 hours.

To make sauce, set aside 8 whole raspberries. Combine raspberry juice and reserved cooking liquid from pears to make ½ cup; pour into 1 qt. sauce pan. Add vinegar. Blend cornstarch into liquid until smooth. Cook and stir over medium heat until thickened and bubbly; gently stir in drained raspberries. Reduce heat to low; cook 1 to 2 minutes, stirring occasionally, until berries are heated through. Strain through fine sieve; discard seeds. Cool to room temperature.

Spoon about 1 tablespoon raspberry sauce into cavity- of each pear half. Garnish with a whole raspberry and mint leaf Serve immediately.

Refrigerate leftover sauce in tightly covered container. Serve over pancakes or frozen nonfat yogurt.

STRAWBERRY_YOGURT_PARFAITS-1

Strawberry Yogurt Parfaits

¾  cup water2 tablespoons sugar

Dash nutmeg

¾  cup instant rice

16 ounces reduced fat or nonfat strawberry yogurt

2 cups sliced fresh strawberries

8 fresh mint leaves for garnish

In sauce pan over medium heat, bring to boil water, sugar and nutmeg; stir in rice. Cover with Temp lone control closed; remove from heat and set aside 5 minutes, until liquid is absorbed. Fluff with fork; cool to room temperature.

Stir yogurt into rice; chill 30 minutes. Just before serving, layer rice mixture and berries in parfait glasses or dessert dishes, reserving a few berries for garnish. Garnish with mint leaves and reserved berries.

 

 

POACHED_PEACHES

Poached Peaches

4 firm, ripe peaches, peeled

¾  cup orange juice

2 tablespoons dry red wine, or additional orange juice

½ teaspoon finely grated orange zest

2 tablespoons honey

2 tablespoons maple syrup

1 teaspoon cinnamon

4 thin strips orange zest, garnish

4 mint sprigs, garnish

Cut off top 1/3 of each peach; twist lightly to free pit. Remove pits; set aside tops. Or, run a sharp knife around edge of pit to remove. Remove very thin slice from bottom of each peach to help stand upright. Arrange peaches upright in sauce pan.

In bowl, combine orange juice, wine, orange zest, honey, syrup and cinna­mon; mix well. Pour half of sauce over peaches. Replace peach tops; pour remaining sauce over tops.

Place sauce pan over medium heat. Cover with Temp lone Control open; cook until tone sounds. Reduce heat to low, close control and simmer 20 to 25 minutes, until peaches are quite tender. With slotted spoon, carefully remove peaches from pan and place in individual dessert dishes.

Increase heat to medium; cook sauce, uncovered, until reduced by one-half, stirring frequently. Spoon sauce over each peach. Cool; chill 1 to 2 hours before serving. Garnish with strips of orange zest and mint sprigs at top of peaches.

PINEAPPLE_UPSIDE_DOWN_CAKE

Pineapple Upside Down Cake

2 tablespoons margarine                ½ cup brown sugar

1  20-ouncc can sliced

pineapple in own juice, drained, reserve juice                                   9 maraschino cherries, drained

2  egg whites

1  18-ounce white or yellow cake mix

 

Preheat covered skillet over medium heat 2 minutes; add margarine and cook until bubbly (do nor brown). Stir in sugar, spreading evenly to cover bottom of skillet. Arrange pineapple slices in single layer in brown sugar mixture. Place 1 cherry in center of each slice; remove from heat and set aside.

In medium bowl, combine egg whites and cake mix. Prepare batter according to package directions, using egg whites only and substituting reserved pineapple juice for water or milk.

Carefully pour batter over pineapple. Cover with Temp Tone control closed; cook over low heat 12 to 15 minutes, until wooden pick inserted in center of cake comes out clean.

Using spatula, gently loosen cake from sides of pan. Using pot holders, invert large cake plate on top of cake; turn skillet upside down to remove cake. Spoon any remaining syrup over cake. Serve warm or at room temperature.

APPLE_TOPPING-1

Apple Topping

1 cup apple juice, divided

½ cup honey, or maple syrup

¼  teaspoon cinnamon, optional

2 1/2  cups diced, cored apples”

1 tablespoon cornstarch

 

 

 

In sauce pan over medium heat, combine ¾ cup apple juice, honey and cin­namon; blend well. Bring to boil, stirring occasionally; add apples. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 10 minutes, until apples are tender, but not mushy.

In cup or small bowl, combine remaining ¼  cup apple juice and cornstarch; blend well. Stir into apple mixture; cook and stir until thickened and bubbly.

Serve warm or cold on frozen nonfat yogurt, low-fat ice cream, angel food cake, gingerbread, pancakes, French toast or waffles.

Store leftovers in tightly covered container in refrigerator; reheat over low heat before serving, if desired.

‘If desired, thinly peel apples.