Deserts



Basic Biscotti

Prep:15 min.
Cook: 30 min.

This recipe serves:  72  biscotti    
Preparation time: 15 minutes
Ingredients

2 1/2 cups flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

1 pinch salt

4 tablespoons cold water

3 large eggs

powdered sugar, for rolling


Nutrition Facts

Serving Size 3 biscotti

Amount Per Serving


Calories 30

Total Fat 0 g

Saturated Fat 0 g

Protein 1 g

Total Carbohydrate 6 g

Dietary Fiber 0 g

Sodium 21 mg

Percent Calories from Fat 7%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 83%

Cooking Instructions

1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper and salt.

3. In a separate bowl, whisk the eggs, and water together. Add this to the flour mixture and stir until a

stiff dough forms.

4. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

8. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.



Caramel Popcorn

Prep:5 min.
Cook: 5 min.

This recipe serves:  10    
Preparation time: 5 minutes
Ingredients

2 quarts popped popcorn

1 cup roughly chopped, toasted pecans or walnuts

1 tablespoon butter

1/2 cup dark corn syrup

1 cup sugar

1/2 teaspoon baking soda

2 teaspoons vanilla extract


Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 224

Total Fat 7 g

Saturated Fat 1 g

Protein 2 g

Total Carbohydrate 40 g

Dietary Fiber 2 g

Sodium 91 mg

Percent Calories from Fat 31%

Percent Calories from Protein 6%

Percent Calories from Carbohydrate 63%

Cooking Instructions

1. Place the popped popcorn and nuts in a large, sturdy brown paper bag.

2. In a heavy 3-quart saucepan, combine the butter, corn syrup and sugar. Bring to a boil and remove from heat. Stir in the baking soda and vanilla.

3. Pour the hot mixture over the popcorn and nuts. Fold the top of the bag down a few times to close it. Shake the bag to mix the contents.

4. Fold the top of the bag down until the bag is compact. Place the bag in the microwave, cook on high for 1 minute, remove the bag from the microwave and shake the bag well. Repeat this step 2 more times.

5. Pour the caramel popcorn onto a parchment lined cookie sheet and cool. Break the corn and nuts into pieces. Store in an airtight container.



Tropsicles

Prep:10 min.
Cook: 0 min.

This recipe serves:  8    
Preparation time: 10 minutes
Ingredients

1 banana

1 cup chopped, peeled, pitted mango

1/2 cup pineapple juice

1/2 cup light coconut milk

1 tablespoon honey

1 tablespoon fresh lime juice


Nutrition Facts

Serving Size 1, 3-ounce popsicle

Amount Per Serving

Calories 63

Total Fat 1 g

Saturated Fat 0 g

Protein 1 g

Total Carbohydrate 12 g

Dietary Fiber 1 g

Sodium 4 mg

Percent Calories from Fat 15%

Percent Calories from Protein 4%

Percent Calories from Carbohydrate 80%

Cooking Instructions

1. Combine the banana, 3/4 cup of the mango, pineapple juice, coconut milk, honey and limejuice in a blender and puree until smooth.

2. Transfer the mixture into a glass measuring cup and then pour the mixture into the Popsicle molds. Drop a few pieces the remaining mango into each mold.

3. Snap the lids on the molds into place and insert a wooden Popsicle stick through the opening in each lid.

4. Freeze overnight. (These can be made in advance and stored in the freezer.)

5. To unmold, unsnap the lid and gently squeeze the bottom and sides of the mold with one hand, while pulling the stick with the other. If the pops don't come out easily, run the molds under warm water for 5 seconds and then remove the pops.



Peppermint Ice Cream Sandwiches

Prep:10 min.
Cook: 12 min.

This recipe serves:  10    
Preparation time: 10 minutes
Ingredients

To prepare the cookie sheet:

2 teaspoons softened butter

2 teaspoons flour

To make the ice cream sandwiches:

3/4 cup all purpose flour

1/4 cup cocoa powder

1/4 cup (1/2 stick) unsalted butter

1/4 cup vegetable oil

1 cup plus 2 Tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

4 large egg whites

3 1/3 cups vanilla

low-fat frozen yogurt, slightly softened

10 peppermint candies, crushed with a food processor or rolling pin


Nutrition Facts

Serving Size 1 ice cream sandwich

Amount Per Serving

Calories 203

Total Fat 8 g

Saturated Fat 3 g

Protein 5 g

Total Carbohydrate 29 g

Dietary Fiber 1 g

Sodium 57 mg

Percent Calories from Fat 34%

Percent Calories from Protein 10%

Percent Calories from Carbohydrate 56%

Cooking Instructions

1. Preheat oven to 350°F and butter and flour a cookie sheet.

2. Sift together the flour and cocoa powder and set aside.

3. In the bowl of an electric mixer, cream the butter, oil and sugar on high speed until light and fluffy. Stir in the vanilla.

4. Fold in half of the egg whites, then half of the flour-cocoa mixture, the remaining egg whites and finally, the remaining flour-cocoa mixture.

5. Spread the batter onto the prepared cookie sheet. Bake for 12 minutes or until set and springy to the touch.

6. Using a 3-inch round cookie cutter, quickly cut out 20 cookies before they have a chance to cool. Using a spatula, quickly transfer the hot cookies from the cookie sheet to a wire rack and allow to cool.

7. When the cookies are cool, spoon 1/3 cup of the frozen yogurt between 2 cookies. Repeat with the remaining cookies. Roll the edges of the ice cream sandwiches in the crushed peppermint candies so that the candies adhere to the ice cream.

8. Wrap each sandwich in plastic wrap and freeze until ready to serve. (These sandwiches may be made in advance and stored in the freezer for several weeks.)



Carrot Cake with Cream Cheese Icing

Prep:12 min.
Cook: 45 min.

This recipe serves:  12   
Preparation time: 15 minutes
Ingredients

For the carrot cake:

1/4 cup (1/2 stick) unsalted butter

1 egg

1 egg white

3/4 cup light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup grated carrots

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup drained,

canned, crushed pineapple

1/4 cup raisins

1/4 cup chopped walnuts, optional

nonstick cooking spray

For the cream cheese icing:

4 ounces low-fat cream

cheese, softened

1 cup confectioners' sugar

1/2 teaspoon lemon zest

1 1/2 teaspoons lemon juice

1/2 teaspoon vanilla extract


Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 234

Total Fat 10 g

Saturated Fat 6 g

Protein 3 g

Total Carbohydrate 34 g

Dietary Fiber 1 g

Sodium 94 mg

Percent Calories from Fat 36%

Percent Calories from Protein 5%

Percent Calories from Carbohydrate 58%

Cooking Instructions

For the carrot cake:

1. Preheat the oven to 350°F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.

3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg and carrots.

4. Sift the flour, baking powder and salt together.

5. Fold in half the flour mixture. Stir in the pineapple, raisins and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not overmix.

6. Coat a 10-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for 10 minutes before removing it from the pan.

For the cream cheese icing:

1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.

2. Using a spoon or spatula, spread the icing on top of the cooled cake. Store the cake in the refrigerator in an airtight container. Cut the cake into 12 pieces and allow it to come to room temperature before serving

For the carrot cake:

1. Preheat the oven to 350°F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.

3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg and carrots.

4. Sift the flour, baking powder and salt together.

5. Fold in half the flour mixture. Stir in the pineapple, raisins and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not overmix.

6. Coat a 10-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for 10 minutes before removing it from the pan.

For the cream cheese icing:

1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.

2. Using a spoon or spatula, spread the icing on top of the cooled cake. Store the cake in the refrigerator in an airtight container. Cut the cake into 12 pieces and allow it to come to room temperature before serving



Dried Cherry and Walnut Bars with Chocolate Drizzle

Prep:15 min.
Cook: 20 min.

This recipe serves:  15 bars    
Preparation time: 15 minutes
Ingredients

2/3 cup dried tart cherries, chopped

3/4 cup flour

1/3 cup golden raisins

1 cup walnuts, chopped

3 eggs

1 1/2 cups firmly packed brown sugar

3/4 teaspoon baking Powder

1/4 teaspoon salt

1/2 cup semisweet chocolate chips


Nutrition Facts

Serving Size 1 bar

Amount Per Serving

Calories 238

Total Fat 8 g

Saturated Fat 2 g

Protein 4 g

Total Carbohydrate 43 g

Dietary Fiber 1 g

Sodium 75 mg

Percent Calories from Fat 27%

Percent Calories from Protein 6%

Percent Calories from Carbohydrate 67%

Cooking Instructions

1. Preheat the oven to 350°F and spray a 10-inch by 10-inch pan with nonstick spray.

2. Toss the dried cherries with 1 tablespoon of flour. Add the raisins and walnuts and set aside.

3. Place the eggs in a mixing bowl and whip them with an electric mixer until frothy. Gradually add the brown sugar and continue whipping until the mixture is thick, about 5 minutes.

4. Combine the flour, baking powder and salt in a separate bowl and fold it into the egg mixture. Fold in the fruit and nut mixture.

5. Spread the batter into the prepared pan and bake until golden brown and springy to the touch, about 20 minutes. Let cool.

6. Melt the chocolate in the microwave on low power so that it does not burn for about 30 seconds. Stir until the chocolate is pourable.

6. Cut the cherry and walnut mixture into bars, drizzle each one with chocolate and refrigerate until the chocolate is set. Store in an airtight container for up to 5 days.



Chocolate Pudding with Fresh Raspberries

Prep:5 min.
Cook: 15 min.

This recipe serves:  8    
Preparation time: 5 minutes
Ingredients

1 large egg

1 1/2 tablespoons cornstarch

pinch of salt

1/2 teaspoon vanilla extract

1 tablespoon butter

1/2 cup dark brown sugar

1 cup low-fat milk

6 ounces good quality semisweet chocolate, broken into pieces

granulated sugar (optional)

4 cups fresh raspberries, rinsed


Nutrition Facts

Serving Size 1/2 cup of berries and 3 tablespoons of pudding

Amount Per Serving

Calories 228

Total Fat 11 g

Saturated Fat 6 g

Protein 4 g

Total Carbohydrate 34 g

Dietary Fiber 5 g

Sodium 51 mg

Percent Calories from Fat 41%

Percent Calories from Protein 6%

Percent Calories from Carbohydrate 53%

Cooking Instructions

1. In a 1 or 2-quart stainless-steel saucepan, whisk the egg, cornstarch, salt and vanilla together for 2 minutes. Set aside.

2. Melt the butter in another saucepan. Stir in the brown sugar. Cook over low heat until the butter and sugar blend together. Add the milk and heat until the sugar dissolves. (The sugar will get hard when the milk is added; it will melt again as the milk heats.)

3. Whisk a few tablespoons of the hot milk mixture into the egg mixture. Gradually whisk in the rest of the milk mixture.

4. Over medium heat, whisk the combined mixture constantly until it comes to a boil. Immediately remove from the heat. Stir chocolate pieces into the warm pudding mixture until smooth.

5. Pour into a bowl. (If you don't want a skin to form on the top of the pudding, sprinkle it lightly with granulated sugar.) Refrigerate. Cover with plastic wrap when cool.

6. Place 1/2 cup of raspberries into each of 8 serving bowls. Top with a few tablespoons of pudding.

This recipe can be made in advance and stored in the refrigerator for up to 3 days.



Peach Sizzle

Prep:5min.
Cook: 5 min.

This recipe serves:  4    
Preparation time: 5 minutes
Ingredients

1 teaspoon butter

2 cups pitted, peeled and sliced peaches

1/2 cup maple syrup

dash nutmeg


Nutrition Facts

Serving Size about 1/2 cup

Amount Per Serving

Calories 135

Total Fat 1 g

Saturated Fat 1 g

Protein 0 g

Total Carbohydrate 32 g

Dietary Fiber 1 g

Sodium 13 mg

Percent Calories from Fat 7%

Percent Calories from Protein 1%

Percent Calories from Carbohydrate 92%

Cooking Instructions

1. In a small skillet, melt the butter over medium heat. Add the fruit and cook until it begins to soften slightly, about 2 to 3 minutes.

2. Add the maple syrup and nutmeg. Bring to a boil, then pour over pancakes.

1. In a small skillet, melt the butter over medium heat. Add the fruit and cook until it begins to soften slightly, about 2 to 3 minutes.

2. Add the maple syrup and nutmeg. Bring to a boil, then pour over pancakes.



Strawberry Sizzle

Prep: 5 min.
Cook: 5 min.

This recipe serves:  2    
Preparation time: 5 minutes
Ingredients

1/2 teaspoon butter

1/2 cup sliced, fresh strawberries

1/4 cup maple syrup

dash of nutmeg


Nutrition Facts

Serving Size about ¼ cup

Amount Per Serving

Calories 126

Total Fat 1 g

Saturated Fat 1 g

Protein 0 g

Total Carbohydrate 30 g

Dietary Fiber 1 g

Sodium 14 mg

Percent Calories from Fat 8%

Percent Calories from Protein 1%

Percent Calories from Carbohydrate 91%

Cooking Instructions

1. In a small skillet, melt the butter over medium heat. Add the fruit and cook until it begins to soften slightly, about 2 to 3 minutes.

2. Add the maple syrup and nutmeg. Bring to a boil and take off the heat.

For breakfast, serve over French Toast or Griddle Cakes; for dessert, serve over low-fat ice cream or frozen yogurt.



Pineapple-Papaya Smoothie

Prep: 5 min.
Cook: 0 min.

This recipe serves:  1    
Preparation time: 5 minutes
Ingredients

1/2 cup orange juice

1/4 cup peeled, cored and cubed pineapple

1/4 cup peeled, seeded and chopped ripe papaya

honey to taste

1/2 cup ice


Nutrition Facts

Serving Size about 1 cup

Amount Per Serving

Calories 121

Total Fat 0 g

Saturated Fat 0 g

Protein 1 g

Total Carbohydrate 30 g

Dietary Fiber 1 g

Sodium 3 mg

Percent Calories from Fat 3%

Percent Calories from Protein 4%

Percent Calories from Carbohydrate 93%

Cooking Instructions

1. Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add the ice and blend until smooth.

Use drained, canned pineapple packed in its own juices.



 
































































































































































































































































































 




















































































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