Ebook Dessert

202 Yummy Healthy Dessert
Recipes
(202 Yummy Healthy Dessert
Recipes - Volume 1)
Mallory Walters
Copyright: Published in the United States by Mallory Walters/ © MALLORY WALTERS
Published on September, 08 2020
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Content
Awesome Gift: FREE PDF – A Full of RECIPE

PHOTOS
Content
202 Awesome Healthy Dessert Recipes
1. 4th Of July Fruit Kabobs
2. ABC Pudding Avocado, Banana, Chocolate Delight
3. Almost Like Snickers®
4. American Girl's Peach Cobbler
5. Apple Pie Filling II
6. Apple Pie IV
7. Apple Pie In A Jar
8. Apple Pudding
9. Apple Raisin Cakes
10. Apple Tapioca Pudding
11. Apple And Honey Sorbet
12. Apple And Pumpkin Dessert
13. Apples By The Fire
14. Ashure
15. Azteca Cocoa Rice Pudding
16. Baked Apple Crisp
17. Baked Apple Slices
18. Baked Bananas
19. Banana Chia Pudding
20. Banana Custard Scrunch
21. Banana Honey Yogurt Ice
22. Banana Kiwi Strawberry Tart
23. Banana Lumpia
24. Banana Oat Bread Pudding
25. Banana Oat And Bran Cookies
26. Banana Tempura
27. Banana Yogurt Pie
28. Banana And Peanut Butter 4 Ingredient 'Ice Cream'
29. Barbequed Pineapple
30. Berry Punch Parfaits
31. Berry Soup
32. Bigmom's Cranberry Salad
33. Blackberry With Red Wine Sorbet
34. Blueberry Frozen Yogurt
35. Blueberry Pie In A Jar
36. Blueberry Quinoa With Lemon Glaze
37. Blushing Betty (Rhubarb Dessert)
38. Blushing Cranberry Pears
39. Bourbon Candy Apples
40. Breakfast Brownies
41. Buried Treasure Date Bars
42. Callie's Mock Frozen Yogurt
43. Candied Apples II
44. Candied Citrus Peel
45. Candied Kumquat Peels
46. Carrot Cake II
47. Carrot Pudding
48. Champagne Sorbet With Berry Medley
49. Champagne With Strawberries
50. Chef John's Peach Blackberry Flognarde
51. Chef John's Peach Melba
52. Chevre Cheesecake
53. Chewy Watermelon Rind Candy
54. Chia Seed Pudding
55. Chilled Cantaloupe Soup
56. Chloe's Quick Fruit Salad
57. Chocolate Banana Tofu Pudding
58. Citrus Ice Pops
59. Coffee Jelly
60. Cold Fruit Explosion Soup
61. Cool Down Fruit Salad
62. Cran Raspberry Gelatin Mold
63. Cranberry Apple Gelatin Mold
64. Cranberry Gelatin Salad
65. Cranberry Ice
66. Cranberry Jell O® Salad
67. Cranberry Salad V
68. Creamy Iced Applesauce Bars
69. Dessert Yogurt Protein Bowl
70. Drunken Berries
71. Dutch Oven Apple Crisp
72. Easy Banana Ice Cream
73. Easy Blueberry Lemon Parfait
74. Easy Chocolate Sherbet
75. Eggnog Pudding
76. Elderberry Soup
77. Extra Simple BBQ Banana
78. Fig Filling For Pastry
79. Flambeed Vanilla Poached Pears With Apricot Sauce
80. Flax Seed Carrot Cake
81. Forest Fruits Cloud Pudding
82. Fresh Cranberry Salad
83. Fresh No Bake Fruit Pie
84. Fresh Strawberry Granita
85. Frozen Berry Slush
86. Frozen Fruit Salad
87. Frozen Fruit And Soda Cups
88. Fruit Bake
89. Fruit Salad In Seconds
90. Fruity Fun Skewers
91. Grandma Moyer's Rhubarb And Strawberry Coffee Cake
92. Grandma's Cherry Salad
93. Green Apple Sorbet With Pistachios
94. Green Tomato Mincemeat
95. Guava Preserves
96. Guilt Free Apple Cobbler
97. Healthier (but Still) The Best Rolled Sugar Cookies
98. Healthier Absolutely The Best Chocolate Chip Cookies
99. Healthier Apple Crisp II
100. Healthier Apple Pie By Grandma Ople
101. Healthier Award Winning Soft Chocolate Chip Cookies
102. Healthier Best Big, Fat, Chewy Chocolate Chip Cookie
103. Healthier Best Brownies
104. Healthier Best Chocolate Chip Cookies
105. Healthier Beth's Spicy Oatmeal Raisin Cookies
106. Healthier Big Soft Ginger Cookies
107. Healthier Cake Balls
108. Healthier Chantal's New York Cheesecake
109. Healthier Chewy Chocolate Chip Oatmeal Cookies
110. Healthier Classic Peanut Butter Cookies
111. Healthier Creamy Rice Pudding
112. Healthier No Bake Cookies I
113. Healthier Simple White Cake
114. Healthier Soft Oatmeal Cookies
115. Healthier Southern Peach Cobbler
116. Healthier Sweet Potato Pie I
117. Healthier Too Much Chocolate Cake
118. Healthy Banana Cookies
119. Healthy Chocolate Pudding
120. Healthy And Tasty Strawberry Sherbet
121. Honey Baked Apples
122. Honeydew Blueberry Soup
123. Hot Cinnamon Candy Covered Apples
124. Huckleberry Buckle II
125. Juicy Fruit Salad
126. Kiwi Lime Pops
127. Lime Jell O® Waldorf Salad
128. Lime And Tequila Infused Strawberries
129. Limeabalemon Glaciate
130. Low Fat Breakfast Cookies
131. Mango Freezer Treat
132. Maple Banana Ice Cream
133. Mexican Mango
134. Mincemeat II
135. Mint Orange Terrine
136. Mizu Shingen Mochi With Strawberry Compote
137. Mom G's Cranberry Jell O® Salad
138. Momma Lamb's Famous Fruit Salad
139. Moore's Cranberry Gelatin Salad
140. No Oat Apple Crisp
141. Oatmeal Fruit Cookie Mix In A Jar
142. Old Fashioned Fruit Soup
143. One Ingredient Sorbet
144. Orange Baked Alaska
145. Orange Pumpkin Gelatin
146. Orange Sherbet Salad I
147. Oven Fried Bananas
148. Paleo Coconut Lemon Cake
149. Papaya Boats
150. Party Cranberry Salad
151. Pears Panos
152. Plum Clafouti
153. Plum Dumplings
154. Plum Flummery
155. Poached Pears With Wine Vinaigrette
156. Poires Au Vin Rouge (Pears In Red Wine)
157. Power Bars
158. Power Cookies
159. Pudding Fruit Salad
160. Pumpkin Frozen Yogurt
161. Pumpkin Pie For Dieters
162. Pumpkin Protein Cookies
163. Pumpkin Rice Pudding
164. Quinoa Pudding
165. Rachel's Cream Cheese Fruit Salad
166. Raspberry Shortcake Ice Pops
167. Raspberry Sorbet Or Granita
168. Raw Brownies
169. Real German Baked Apples
170. Red Hot Baked Apples
171. Red Wine Poached Pears With Chocolate Filling
172. Rhubarb Gelatin Salad
173. Rumbleberry Crisp
174. Shudderuppers
175. Simple Baked Apples
176. Simple Broiled Grapefruit
177. Simple Strawberry Sherbet
178. Sparkling Grapefruit Pie
179. Spiced Pears And Pomegranate
180. Spiced Pineapple Pumpkin Delight
181. Strawberries In Spiced Syrup
182. Strawberry Champagne Soup
183. Strawberry Firecracker Banana Wobblers
184. Strawberry Shortcake With Balsamic
185. Strawberry Soup I
186. Sugar Free Peach And Banana Cobbler
187. Summer Berry Compote
188. Summer Berry Parfait With Yogurt And Granola
189. Sunday Best Fruit Salad
190. Sweet Grilled Peaches
191. Sweet Rice And Mango
192. Sweet And Silky Strawberry Sorbet
193. Tiny Banana Cream Pies
194. Triple Berry Sorbet
195. Tropical Delight Sherbet
196. Tropical Mango Mousse
197. Vanilla Berry Parfaits
198. Vegan Banana Ice Cream
199. Warm Berry Compote
200. Whipped Banana "Ice Cream"
201. Whipped Raspberry Instant Pudding
202. Winter Fruit Salad
Conclusion
Awesome Gift: FREE PDF – A Full of RECIPE
PHOTOS
202 Awesome Healthy Dessert
Recipes
***
1. 4th Of July Fruit Kabobs
Ingredients
2 watermelons
1 (10.5 ounce) package fresh blueberries
wooden skewers
Direction
Cut watermelon to thick slices. Use a cookie cutter to cut
out stars.
On wooden skewer, skewer 15 blueberries and 1
watermelon star on the top. Repeat with leftover
ingredients.
Nutrition Information
Calories: 359 calories;
Total Fat: 1.8
Sodium: 12
Total Carbohydrate: 90.4
Cholesterol: 0
Protein: 7.1
2. ABC Pudding Avocado, Banana, Chocolate
Delight
Ingredients
1 ripe avocado, peeled and pitted
4 very ripe bananas
1/4 cup unsweetened cocoa powder, plus more for
garnish
Direction
In a blender, put cocoa powder, bananas, and avocados
and then puree until smooth.
Transfer the pudding into the serving bowls and garnish
with a drizzle of more cocoa powder.
Refrigerate for at least 1 hour so that the texture and
flavor can develop.
Sodium: 4
Cholesterol: 0
Protein: 2.2
Total Fat: 5.7
3. Almost Like Snickers ®
Ingredients
1 1/2 cups dates, pitted, divided
1/2 cup almonds, rinsed and dried in a paper towel
1/2 teaspoon vanilla extract
1 pinch salt
1/4 cup salted peanuts, roughly chopped, or more to taste
1/4 cup dark chocolate chips
Direction
Blend salt, vanilla extract, almonds and 1/2 cup dates till
smooth in high-speed blender; put onto plate. Spread the
almond mixture to a 4x6-in. square; put into freezer for 10
minutes till harden.
Blend leftover 1 cup dates till smooth in the blender.
Take almond mixture from the freezer; use oiled hands to
evenly spread blended dates over. Sprinkle peanuts on
fudge; with hands, gently push down till peanuts stick to
the blended dates. Freeze in freezer for 15 minutes till
bars are set.
In microwave-safe glass/ceramic bowl, melt chocolate
chips in 15-seconds intervals for 1-3 minutes, mixing after
every melting.
Take bars from freezer; use a sharp knife to cut to 5
pieces. Dip bars into melted chocolate; put onto plate to
let cool till harden. Put into airtight container; keep
refrigerated.
Sodium: 94
Cholesterol: 0
Protein: 6.5
Total Fat: 13.3
4. American Girl's Peach Cobbler
Ingredients
1/2 cup reduced-calorie margarine, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup skim milk
4 (15 ounce) cans sliced peaches packed in juice, drained
and juice reserved
Direction
Set an oven to preheat to 190 ° C (375 ° F).
In the bottom of a 9x13-inch baking dish, pour the melted
margarine, then put aside. Mix together the white sugar,
baking powder and flour in a medium bowl. Mix the milk
and 1 cup of the reserved liquid from the peaches, until it
becomes smooth. Evenly pour the batter into the bottom
of the dish on top of the margarine. Avoid stirring. Scoop
the peaches on top of the batter.
Let it bake in the preheated oven for 35-40 minutes or
until the top becomes golden in color.
Total Fat: 3.5
Sodium: 157
Cholesterol: 1
Protein: 2.8
5. Apple Pie Filling II
Ingredients
5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
Direction
In a big saucepan, mix together the sugar and apples.
Combine, then allow to stand until the juice from the
apples begin to release. Put it on medium-high heat and
mix it often until the mixture boils. Let it boil hard for a
minute and keep on mixing often.
Combine the lemon juice, cinnamon and tapioca into the
apples. Let it boil hard for another 1 minute and keep on
mixing. Pack the mixture, a spoonful at a time, in a
sterilized quart jar and make sure that there will be no air
bubbles in the mixture. Close it securely with a sterilized
lid.
In the bottom of a big stock pot, put a rack and pour
boiling water to fill it halfway. Use a holder to lower the jar
carefully into the pot. If you will be processing more than 1
jar, place the jars with 2-inch spaces in between. If
needed, pour in more boiling water until the water covers
the tops of the jars by 2 inches. Let the water fully boil. Put
on cover and process for half an hour.
Take out the jars from the pot and put it on a wood or
cloth-covered surface and place it a couple of inches
apart, until it becomes cool. When it cools down, use your
finger to press the top of every lid and make sure that it is
tightly sealed (the lid doesn't move down or up at all). This
can be kept for a maximum of 1 year.
Sodium: 1
Cholesterol: 0
Protein: 0.2
Total Fat: 0.1
6. Apple Pie IV
Ingredients
2 (9 inch) pie shell
10 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Direction
Set the oven to 350 ° F (175 ° C) and start preheating.
In a large pot, put the sliced apples, then sprinkle with
nutmeg, cinnamon and sugar. Stir well then cook over low
heat, stir often, until apples become tender but not mushy.
In a pastry-lined pie pan, pour apple mixture. Cover up
with second pastry shell. Seal the edges and slice vents in
top.
Bake in the preheated oven for 30-40 minutes, until the
crust turns golden brown.
Protein: 1.9
Total Fat: 10.7
Sodium: 206
Cholesterol: 0
7. Apple Pie In A Jar
Ingredients
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples
Direction
In the bottom of a big stock pot, put the rack and pour hot
water to fill the pot. Sterilize the 7 rings, 7 lids and 7 1-qt.
canning jars and put it on the rack, placing the jars
upright. Boil the water; let it boil for 10 minutes. Take it out
using a holder and let the jars air-dry. Set aside the water
for processing the apples later.
In a big saucepan, mix together the water, salt, nutmeg,
cinnamon, cornstarch and sugar. Put it on high heat and
let it cook until it becomes bubbly and thick, mixing often.
Take it out of the heat and mix in lemon juice.
Pack the apples tightly in the sterilized jars. Gradually
pour the syrup on top of the apples and cover it entirely.
Tap the jars gently on the countertop to let the air bubbles
rise, then screw the lids to seal the jars.
Using a holder, lower the jars carefully into the pot, then
leave a 2-inch space in between the jars. If needed, pour
in more boiling water until the surface of the jars are
covered with water by 2 inches. Fully boil the water, then
put on cover and let it process for half an hour.
Take out the jars from the pot and put it on a wood or cloth
covered surface and place it a couple of inches apart, until
it cools down. When it cools, use your finger to press the
top of every lid to make sure that it is tightly sealed (the lid
doesn't move down or up at all). The sealed jars can be
kept for a maximum of 1 year.
Sodium: 153
Cholesterol: 0
Protein: 0.6
Total Fat: 0.4
8. Apple Pudding
Ingredients
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Direction
Toss the apples together with salt, sugar and flour and put
it in a 9x9-inch baking dish. Put enough milk to the dish to
reach nearly the surface of the apples, but don't cover it.
Let it bake for 45 minutes in the preheated oven, until the
apples become tender.
Total Fat: 1.9
Sodium: 35
Cholesterol: 7
Protein: 3.6
9. Apple Raisin Cakes
Ingredients
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons vanilla extract
1/2 cup raisins
Direction
Mix together the raisins, vanilla, baking powder, flour,
sugar, cinnamon, applesauce and eggs in a big mixing
bowl. From the batter, shape small cakes.
Heat a nonstick griddle on medium heat, then fry the
cakes for around 5-7 minutes, until it turns brown on both
sides.
Total Fat: 2.1
Sodium: 189
Cholesterol: 62
Protein: 6.1
10. Apple Tapioca Pudding
Ingredients
4 cups apples - peeled, cored and sliced
1/2 cup brown sugar
1/2 teaspoon salt
2 tablespoons small pearl tapioca
1 lemon, juiced
1 cup boiling water
1/2 cup raisins (optional)
Direction
In a bowl, put tapioca, salt, cinnamon, brown sugar and
apples, and toss till slices of apple are coated.
Put mixture of apple in slow cooker. Add boiling water and
lemon juice on apples.
Fix cooker to High and cook for 3 to 4 hours, to soften
apples and thicken.
If wished, stir raisins in; serve while warm.
Total Fat: 0.2
Sodium: 201
Total Carbohydrate: 36
Cholesterol: 0
Protein: 0.7
11. Apple And Honey Sorbet
Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Direction
Place apples in a big plastic resealable bag or plastic
receptacle with a cover and pour in juice of 1/2 lemon.
Store in the freezer overnight or at least for a few hours.
Combine sugar and water in a small pot and cook to a
boil. Turn the heat down and let it simmer for another 5
minutes. Take the pan off heat and mix in honey. Set aside
to completely cool.
In blender, combine the apples, cooled sugar syrup and
squeeze in juice of 1 lemon. Pulse blender until you
achieve a smooth consistency. Leave the peels of the
apples on as they will prevent mixture from turning
completely smooth and add texture to the sorbet.
Pour mixture into an ice cream maker and follow
instructions to freeze. Before serving, take the sorbet out
and leave it for 10 minutes to soften.
Sodium: 3
Cholesterol: 0
Protein: 0.5
Total Fat: 0.1
12. Apple And Pumpkin Dessert
Ingredients
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Direction
In a microwave-safe bowl, sprinkle 1/3 teaspoon pumpkin
pie spice and 1/3 packet of sugar substitute. Layer a
quarter of the apple slices into the bowl; repeat to make
another layer. Spread pumpkin over the apples. Take the
remaining pumpkin pie spice and sugar substitute and
sprinkle them on the pumpkin. Top with the rest of the
apples. Pour water onto mixture.
Place bowl inside the microwave and cook for 3 1/2
minute on high power, stirring after each minute.
Sodium: 151
Cholesterol: 0
Protein: 1.2
Total Fat: 0.4
13. Apples By The Fire
Ingredients
1 Granny Smith apple, cored
1 tablespoon brown sugar
Direction
Fill apple core with cinnamon and brown sugar; wrap
apple in big heavy foil piece, twisting extra foil into tail for
handle. Put apple in campfire coals/barbeque; cook till soft
for 5-10 minutes. Remove then unwrap; be careful with
hot sugar.
Total Fat: 0
Sodium: 5
Cholesterol: 0
Protein: 0.5
14. Ashure
Ingredients
For the Pudding:
1/2 cup dry garbanzo beans
1/2 cup dry white beans
2 cups fine bulgur
1/2 cup raisins
15 cups water
3 cups white sugar
1/4 cup dried apricots
1/4 cup orange peel, chopped
5 whole cloves
For Garnish:
2 tablespoons sesame seeds, toasted
2 tablespoons chopped walnuts
2 tablespoons chopped pistachio nuts
2 tablespoons dried currants
Direction
Soak garbanzo beans, white beans, bulgur, and raisin in a
bowl of water overnight.
The following day, put the garbanzo beans and white
beans in a saucepan and cover it with water, bring it up to
boil; and simmer with the cover on it at low heat for about
1 1/2 hours or until the beans are tender.
Drain the wheat and add it to a big saucepan with 15 cups
of water or 3 qt. plus 3 cups; bring it to boil. Simmer at low
heat until tender for about 15 minutes. Discarding any
impurities that rise on top.
When the wheat has already thickened, put in the sugar
and bring up to boil again. Drain the bean mixture and put
to the wheat mixture. Stir in raisins, apricots, orange peel,
and cloves. Lower heat. Simmer for about 15 minutes or
until the fruits are tender and the mixture is thick.
Pour the mixture into serving bowls. Top with sesame
seeds, chopped walnuts and pistachios, currants, and
cinnamon. Let it cool then serve.
Total Fat: 3.1
Sodium: 24
Cholesterol: 0
Protein: 7.6
15. Azteca Cocoa Rice Pudding
Ingredients
4 cups water
2 cups white rice
2 cups milk
1 cup white sugar
1/2 cup cocoa powder
1 tablespoon cayenne pepper
1 teaspoon vanilla extract
Direction
Boil cinnamon, rice and water in a big pot. Lower heat to
medium low and cover pot; simmer for 20 minutes till all
water is absorbed.
Mix vanilla extract, cayenne pepper, cocoa powder, sugar
and milk into rice mixture. Put heat on high; cook,
constantly mixing, for 5-10 minutes till thick.
Take off heat. Put pudding into big glass bowl; sit before
serving for 30 minutes.
Protein: 6.5
Total Fat: 2.4
Sodium: 32
Cholesterol: 5
16. Baked Apple Crisp
Ingredients
1 1/2 cups Mott's ® Natural Applesauce
8 cups thinly sliced unpeeled apples
2 tablespoons granulated sugar
4 1/2 teaspoons ReaLemon ® Lemon Juice
4 teaspoons ground cinnamon, divided
1 cup uncooked rolled oats
1/2 cup firmly packed light brown sugar
1/3 cup evaporated skim milk
1/4 cup nonfat dry milk powder
1 cup vanilla nonfat yogurt
Direction
Set the oven to 350 ° F for preheating. Grease the 2-qt
casserole dish with a nonstick cooking spray. Toss the
slices of apple with 2 tsp. of cinnamon, granulated sugar,
and lemon juice in a large bowl. Scoop the mixture into
the prepared dish. Top the apple mixture with applesauce
evenly.
Mix the brown sugar, oats, dry milk powder, evaporated
milk, leftover 2 tsp. of cinnamon, and flour in a medium
bowl. Spread the mixture all over the applesauce.
Bake it for 35-40 minutes or until bubbly and browned
lightly. Allow it to cool slightly. Serve this while warm with a
dollop of yogurt on top.
Sodium: 39
Cholesterol: 1
Protein: 4
Total Fat: 0.7
17. Baked Apple Slices
Ingredients
1 Granny Smith apple - peeled, cored and sliced
2 1/2 tablespoons water
1 tablespoon cornstarch
1 1/2 tablespoons white sugar
1 pinch ground cinnamon, or to taste
Direction
Heat the oven to 175 ° C or 350 ° F.
Scatter slices of apple to the base of one small baking
dish. In small bowl, mix cornstarch and water; put on
slices of apple and slowly mix. Scatter cinnamon and
sugar on slices of apple.
Cook for 15 minutes in prepped oven till apples are soft.
Total Fat: 0
Sodium: 3
Cholesterol: 0
Protein: 0.5
18. Baked Bananas
Ingredients
cooking spray
4 firm bananas, peeled and halved lengthwise
1/4 cup maple syrup (optional)
1 (1 inch) piece fresh ginger, grated
1 1/2 teaspoons ground nutmeg
Direction
Turn on the oven at 375 ° F (190 ° C) to preheat. Prepare
a baking dish and cooking-spray.
In the baking dish, place in banana halves. Pour maple
syrup slightly onto the bananas and add nutmeg, ginger
and cinnamon on top. Use aluminum foil to cover.
Put into the oven for 10-15 minutes until it is heated well.
Cholesterol: 0
Protein: 1.4
Total Fat: 0.9
Sodium: 3
19. Banana Chia Pudding
Ingredients
1 1/2 cups vanilla-flavored flax milk
1 large banana, cut in chunks
7 tablespoons chia seeds
3 tablespoons honey
1/8 teaspoon sea salt
Direction
In the blender, add these ingredients in respective order:
milk, banana, chia seeds, honey, vanilla extract and sea
salt; blend until mixture is smooth. Pour into a bowl and
keep in refrigerator for at least 2 hours until thickened.
Add mixture into small bowls. Serve.
Total Fat: 3.4
Sodium: 59
Cholesterol: 0
Protein: 1.6
20. Banana Custard Scrunch
Ingredients
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
Direction
Combine vanilla pudding and yogurt in a small bowl.
Reserve. Preheat a dry skillet over medium heat. Add in
the oats, and toast until hot, for about 1 minute. Sprinkle
honey over the oats and keep on whisking over medium
heat until the oats are crispy at the edges.
Separate the oats from the heat, and scoop most of them
into the bottom of 4 small bowls or glasses. Set aside the
rest for topping. Apply about half of the slices of banana,
put a layer of sliced bananas over the oats in each bowl or
glass. Pour custard over the banana slices. Put the
remaining banana slices on top, then dust with the
remaining toasted oats.
Total Fat: 5.4
Sodium: 110
Cholesterol: 9
Protein: 5.8
21. Banana Honey Yogurt Ice
Ingredients
4 bananas, sliced
1 1/4 cups Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
Direction
In a blender, put the cinnamon, honey, lemon juice, yogurt
and bananas, then puree until it becomes smooth. Pour it
in a container that's freezer safe. Let it freeze until it
becomes almost solid, then scrape it back into the blender
and puree once again until it has a smooth consistency.
Put it back into the freezer and let it freeze until it
becomes solid.
Total Fat: 4.4
Sodium: 28
Cholesterol: 9
Protein: 3.4
22. Banana Kiwi Strawberry Tart
Ingredients
1 tablespoon light brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter
1 1/2 tablespoons ice water
1 cup skim milk
3 egg whites
2 tablespoons white sugar
1 bananas, peeled and sliced
1 kiwi, peeled and sliced
1 cup sliced fresh strawberries
Direction
Sift salt, cinnamon, light brown sugar and flour together in
a bowl. Slice in the butter until the mixture forms coarse
crumbs. Scatter ice water on, toss with a fork to moisten
evenly. Pat to shape a round, wrap in plastic. Chill for half
an hour.
Warm the milk in the top half of a double boiler until it
starts to bubble. Whip 1 tablespoon of hot milk, sugar and
egg whites in a bowl. Beat the egg white mixture into the
leftover hot milk. Heat and mix about 10 mins but do not
boil, until the mixture is just thick enough to coat the back
of a metal spoon. Take away from the heat, mix in the
vanilla. Cool until it reaches room temperature.
Heat oven to 375 ° F (190 ° C). Grease an 8-inch tart pan
with a removable bottom gently.
Roll out to shape the tart dough to a quarter inch thick on
a floured surface. Push the chilled dough into the
prepared tart pan. Cut off the edges, poke the bottom with
a fork. Bake in the heated oven for 15 to 18 mins until
golden brown. Take out and transfer to a wire rack, cool
completely.
Scoop the filling mixture into the shell. Bake in the heated
oven for 18 to 20 mins. Cool to room temperature on a
wire rack. Chill for 8 hours. Put sliced strawberry, kiwi and
banana on top of the filling just before serving.
Total Fat: 3.1
Sodium: 72
Cholesterol: 8
Protein: 3.6
23. Banana Lumpia
Ingredients
oil for deep frying
1/4 cup brown sugar, or as needed
6 large bananas, halved crosswise and then lengthwise
24 lumpia wrappers, defrosted
1 tablespoon water, or as needed
Direction
In a large saucepan or deep-fryer, heat oil to 350 ° F
(175 ° C).
In a shallow bowl, put brown sugar. In brown sugar, roll
each quarter of banana until coated. Wrap around per
coated banana with a lumpia wrapper; using your finger or
a spoon dipped in water, seal last edge to the roll. Do the
same with remaining wrappers and bananas.
In hot oil, fry the lumpia in batches for 5 mins or until
golden brown. Using a slotted spoon, move the cooked
lumpia onto a paper towel-lined plate. While cooling, some
sugar may leak out of the lumpia sides.
Protein: 3.5
Total Fat: 11.7
Sodium: 140
Cholesterol: 2
24. Banana Oat Bread Pudding
Ingredients
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Direction
Break the bread to small pieces in a big bowl. Add milk
and oats, then mix. Allow to stand for half an hour.
Set an oven to preheat to 175 ° C (350 ° F). Grease an
8x8-inch baking pan lightly.
Add raisins if preferred, brown sugar, bananas and butter
into the milk mixture, then mix just to blend and pour it in
the prepped pan.
Let it bake for 45 to 55 minutes at 175 ° C (350 ° F) or until
the pudding becomes set. Let it cool prior to serving.
Total Fat: 4.3
Sodium: 71
Cholesterol: 11
Protein: 3.3
25. Banana Oat And Bran Cookies
Ingredients
2 ripe bananas, mashed
1/4 cup wheat bran
1/4 cup rolled oats
1/2 cup packed brown sugar
1/2 cup low-fat plain yogurt
1/8 cup real maple syrup
2 egg whites
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup raisins
Direction
Set the oven to 350 ° F (175 ° C) and start preheating.
Whisk cinnamon, yogurt, maple syrup, brown sugar, egg
whites and mashed bananas.
In a separate bowl, mix the rest of the dry ingredients:
baking powder, salt, wheat bran, oats and flour. Mix dry
mixture with wet mixture with an electric mixer.
Add chopped prunes, raisins, and/or nuts.
Shape cookies into balls, put on a cookie sheet coated
with cooking spray. Bake until cookies are dry and firm,
about 8-12 minutes.
Sodium: 138
Cholesterol: 1
Protein: 2.7
Total Fat: 0.5
26. Banana Tempura
Ingredients
3 cups oil for frying
1 1/2 cups ice-cold water
1 (8 ounce) package tempura batter mix
3 ripe bananas, cut into 5 pieces
1 tablespoon confectioners' sugar, or to taste
Direction
In a big saucepan or a deep fryer, heat the oil to 175 ° C
(350 ° F).
In a big bowl, pour the water, then sprinkle the tempura
batter mix over. Whisk until the big lumps have been
dissolved and the mix becomes moist. The batter must be
lumpy.
Dunk 5 slices of banana in the batter. Let it fry for 2-3
minutes in hot oil until it turns light golden. Let it drain on
paper towels. Redo the process with the leftover slices of
banana and dust confectioner ’ s sugar on top.
Total Fat: 22.9
Sodium: 214
Cholesterol: 0
Protein: 3.4
27. Banana Yogurt Pie
Ingredients
2 cups rolled oats
1 cup pitted dates
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
Direction
In the bowl of a food processor, mix the cocoa powder,
orange juice, vanilla extract, dates, and rolled oats.
Process for 3 minutes or until mixture holds together.
Thinly push the mixture around the base and sides of a 9
inches pie dish and chill.
In a small bowl put the gelatin. Drizzle boiling water over
gelatin, mix until dissolve, and put aside to cool.
Put frozen bananas in blender or food processor and
process until smooth. Pour milk and blend for 3-4 minutes.
Put in yogurt and extra vanilla and stir well. Pour in
dissolved gelatin. Put mixture into the bottom of the pie
dish and refrigerate until firm.
Plunge the extra banana in lemon juice to soak, cut and
put on top of pie. Dust with nutmeg and serve.
Total Fat: 3
Sodium: 62
Cholesterol: 7
Protein: 8.1
28. Banana And Peanut Butter 4 Ingredient
'Ice Cream'
Ingredients
2 slightly overripe bananas, cut into chunks
1 teaspoon confectioners' sugar (optional)
1/2 teaspoon milk
2 drops vanilla extract
1 teaspoon peanut butter, or more to taste
Direction
On a plate, place banana chunks; freeze for 2 hours until
solid.
In a blender, put vanilla extract, milk, confectioners' sugar
and frozen bananas; blend until creamy and smooth. Add
in peanut butter, process until smooth.
Protein: 2
Total Fat: 1.8
Sodium: 14
Cholesterol: 1
29. Barbequed Pineapple
Ingredients
1 fresh pineapple
1/4 cup rum
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Direction
Remove pineapple peel and cut center core out while
keeping it whole. Cut to eight rings, and put in sealable
plastic bag or shallow glass dish. Combine cloves,
nutmeg, ginger, cinnamon, brown sugar and rum in small
bowl. Put the marinade on pineapple, and chill with cover,
about an hour up to overnight.
Heat the grill for high heat. Grease grate slightly.
Let pineapple rings grill for 15 minutes, flipping one time,
or till outer is char marked and dry. Serve along with the
rest of the marinade.
Sodium: 6
Cholesterol: 0
Protein: 0.8
Total Fat: 0.4
30. Berry Punch Parfaits
Ingredients
1 pound strawberries
1/3 cup Mott's ® Fruit Punch Rush
2 cups vanilla-flavored nonfat Greek yogurt
2 tablespoons Mott's ® Fruit Punch Rush
1/4 cup your favorite granola, or more if needed
Direction
Wash, stem, and cut the strawberries into bite-size
portions.
In a wide skillet or saucepan over medium-low heat, put
1/3 cup Mott ’ s Fruit Punch Rush and strawberries to
heat. Whisk occasionally for approximately 10 minutes
until the strawberries have softened.
Let the strawberries cool at room temperature and build
the parfaits.
In a medium bowl, mix the rest of 2 tablespoons Mott ’ s
Fruit Punch Rush and yogurt.
Into each jar, scoop 1/4 cup yogurt, then put about 2
tablespoons cooled strawberries on top. Dust with 1 to 2
tablespoons granola.
Continue with another layer of each ingredient per jar.
Keep in the refrigerator until ready to serve.
In each parfait, the granola will remain crunchy for up to 4
hours; then after that, it will be soggier yet still yummy.
Cholesterol: 2
Protein: 8.2
Total Fat: 2.4
Sodium: 90
31. Berry Soup
Ingredients
1/2 cup barley
6 cups water
1/2 cup white sugar
1 (10 ounce) package frozen raspberries
1/2 cup raisins
1 cup pitted cherries
Direction
Soak the barley in water overnight in a large bowl; do not
drain.
Simmer the barley over low heat for an hour in a large
saucepan. Add raisins, raspberries and sugar; simmer for
30 more minutes. Add cherries; simmer for 15 more
minutes or until the soup is thickened relatively. Let chill in
the fridge; serve cold.
Sodium: 4
Cholesterol: 0
Protein: 3.5
Total Fat: 0.9
32. Bigmom's Cranberry Salad
Ingredients
1 (12 ounce) package cranberries
1 (8 ounce) can crushed pineapple, drained
1 large apple, diced
2 stalks celery, diced
1 cup white sugar
1 (6 ounce) package cherry flavored Jell-O ®
2 cups boiling water
Direction
In a food processor, add cranberries, then process until
chopped roughly. Remove cranberries to a big bowl, then
stir in sugar, celery, apple and pineapple. In a separate
bowl, mix together boiling water and gelatin while stirring
until gelatin is dissolved. Add gelatin mixture to pineapple
mixture, then stir to incorporate. Cover and chill for 2
hours, until gelatin is set.
Total Fat: 0.2
Sodium: 86
Cholesterol: 0
Protein: 2.7
33. Blackberry With Red Wine Sorbet
Ingredients
3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese
Direction
Combine water and sugar in a small saucepan. Heat on
medium-low temperature. Cook, while stirring frequently,
until all sugar has dissolved into a simple syrup. Put aside
to cool.
Using a food processor or blender, puree the blackberries.
Remove the pulp and seeds by straining the mixture
through a fine-mesh strainer. In a bowl, whisk together the
cooled syrup, red wine, and blackberry juice. Store in the
refrigerator to chill.
Transfer mixture in the ice cream maker freezer canister.
Freeze following the manufacturer ’ s instructions.
Total Fat: 0.4
Sodium: 2
Cholesterol: 0
Protein: 1.2
34. Blueberry Frozen Yogurt
Ingredients
2 cups blueberry jam
1 1/2 cups nonfat Greek yogurt
1/2 cup almond milk
3 tablespoons stevia sweetener (such as Truvia ® ), or
more to taste
1/4 teaspoon sea salt
Direction
In a bowl, mix together cinnamon, salt, vanilla extract,
lemon juice, stevia sweetener, almond milk, Greek yogurt
and blueberry jam.
Transfer the mixture to the ice cream maker; then churn
for 20 mins to consistency of the frozen yogurt following
the package directions.
Sodium: 91
Cholesterol: 0
Protein: 3.8
Total Fat: 0.2
35. Blueberry Pie In A Jar
Ingredients
7 quarts fresh blueberries
1 tablespoon salt
10 cups water, divided
1 cup cornstarch
Direction
In a big, non-reactive pot, put 8 cups of water, salt, lemon
juice, sugar and blueberries, then boil on high heat. In the
leftover 2 cups of water, dissolve the cornstarch and mix it
into the boiling blueberries until it becomes thick. Let it
cook and stir for another 2 minutes.
Ladle the mixture to seven sterilized quart jars with rings
and lids. Process for 5 minutes in a pressure canner at 5
lbs. of pressure. Take out the jars from the canner and put
it on the wood or cloth-covered surface and place it a
couple of inches apart, until it cools down. When it cools,
use your finger to press the top of every lid and make sure
that it's tightly sealed (the lid doesn't move down or up at
all). You can keep the sealed jars for a maximum of 1
year.
Cholesterol: 0
Protein: 0.9
Total Fat: 0.4
Sodium: 169
36. Blueberry Quinoa With Lemon Glaze
Ingredients
Blueberry Quinoa:
6 cups apple juice
3 cups quinoa
1 tablespoon vanilla extract
1 pint blueberries
Lemon Glaze:
1 cup almond milk
2 tablespoons water
1 lemon, juiced
1 tablespoon maple syrup
Direction
Boil vanilla extract, quinoa and apple juice in a big pot.
Lower heat to medium low and cover; simmer for 15
minutes till liquid is absorbed and quinoa is tender.
Fold blueberries gently into hot quinoa; put blueberry
mixture in 9x13-in. baking dish; cool till quinoa sets.
Whisk cornstarch, water and almond milk on high heat in
small saucepan. Add maple syrup and lemon juice; cook,
constantly mixing, for 2-3 minutes till glaze is thick. To fully
cover, put hot glaze on quinoa. Cool to room temperature.
Use plastic wrap to cover baking dish; refrigerate for 2
hours.
Total Fat: 3
Sodium: 20
Cholesterol: 0
Protein: 6.4
37. Blushing Betty (Rhubarb Dessert)
Ingredients
4 pounds rhubarb, cut into 1-inch pieces
2 cups white sugar
1 1/3 cups raisins
1/4 cup vegetable shortening
2/3 cup white sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
Direction
Set oven to preheat at 350 ° F (175 ° C). Prepare a 9x13-
inch baking dish by greasing it.
Mix together rhubarb and 2 cups sugar in a large bowl and
spread them out into the prepared baking dish; sprinkle
raisins atop the rhubarb.
Beat together vegetable shortening and 2/3 cup sugar in a
bowl; beat eggs into the mixture, one by one, then beat in
the vanilla extract. Whisk together flour, baking powder,
and salt in another bowl. Stir the mixture of flour slowly
into the wet ingredients, alternating with the milk, to make
a smooth batter. Spread the batter atop the fruit inside the
baking dish.
In preheated oven, bake till the rhubarb filling bubbles and
topping is golden brown and set, for about 1 hour.
Total Fat: 3.6
Sodium: 124
Cholesterol: 19
Protein: 3.3
38. Blushing Cranberry Pears
Ingredients
3 cups cranberry juice cocktail
1/4 cup white sugar
1 cinnamon stick
8 Bosc pears, peeled with stems intact
Direction
Simmer cinnamon stick, sugar, and cranberry juice in a
big pot over medium heat until the sugar dissolves. In the
meantime, remove the skin of the pears while keeping the
stem attached.
Put the pears in the simmering mixture then cover; cook
for 15-20mins while turning occasionally until the pears
are tender. Take off heat when the pears are tender; keep
the pears inside the pot and let it cool to room
temperature. Turn the pears for a couple of times while
they cool to maintain even color around the pears.
Protein: 0.6
Total Fat: 0.3
Sodium: 4
Cholesterol: 0
39. Bourbon Candy Apples
Ingredients
8 Granny Smith apples
8 wooden sticks
1 (16 ounce) package brown sugar
2/3 cup dark corn syrup
3/4 cup water
2 tablespoons bourbon whiskey
Direction
Pierce wooden sticks 3/4 of the way into stem end of
every apple; put apples onto a cookie sheet covered with
aluminum foil that ’ s lightly greased.
Mix water, corn syrup and sugar in a big saucepan; boil on
medium high heat. Lower heat to medium low; simmer till
thermometer reads 143 ° C/290 ° F. Take off heat; if
desired, mix in bourbon.
Keep caramel liquid to dip apples in by leaving saucepan
on low heat; dip apples carefully in caramel quickly. Put
apples onto greased aluminum foil till coating is hardened
and cooled.
Total Fat: 0
Sodium: 60
Cholesterol: 0
Protein: 0.5
40. Breakfast Brownies
Ingredients
1 1/2 cups quick-cooking oats
3/4 cup brown sugar
3/4 cup flax seed meal
1/2 cup gluten-free all purpose baking flour
1 teaspoon baking powder
1/4 teaspoon salt
1 banana, mashed
1/4 cup rice milk
1 egg
Direction
Preheat the oven to 175 ° C or 350 ° Fahrenheit. Grease
an 8-inch by 10-inch baking pan lightly.
In a bowl, combine salt, oats, cinnamon, brown sugar,
baking powder, flax seed meal, and flour. In another bowl,
combine vanilla extract, banana, egg, and rice milk; mix
with the flour mixture until well combined. Transfer batter
in the greased baking pan.
Bake brownies for 20 mins in the 350 ° Fahrenheit oven
until an inserted skewer comes out without residue. Use a
towel to cover the pan so the moisture stays in. Let the
brownies cool for a minimum of five minutes; serve.
Total Fat: 4.1
Sodium: 102
Cholesterol: 16
Protein: 3.3
41. Buried Treasure Date Bars
Ingredients
1/4 teaspoon salt
4 eggs
1/4 cup milk
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Direction
Set oven to 350 ° F (175 ° C) and start preheating. Grease
an 8 inch square baking pan lightly.
Mix salt, baking powder and flour; put aside. Separate
eggs; whisk sugar and egg yolks together until thick.
Whisk in vanilla extract and milk. Blend in flour mixture
gradually. Fold in nuts, dates and bran flakes. Whisk egg
whites until stiff but not dry in a large bowl; fold into date
mixture.
Spread batter in greased pan evenly. Bake until top is
colored lightly, about 15-20 minutes. Leave in pan; cool on
wire rack. Cut cooled dough into 1 inch strips; top with
confectioners' sugar.
Protein: 3
Total Fat: 4.3
Sodium: 78
Cholesterol: 31
42. Callie's Mock Frozen Yogurt
Ingredients
3/4 cup vanilla sugar-free yogurt
1/2 cup frozen blueberries
8 frozen strawberries
Direction
In a food processor or blender, put blueberries,
strawberries and yogurt. Puree with cover till smooth.
Serve right away.
Sodium: 54
Cholesterol: 2
Protein: 3.2
Total Fat: 0.3
43. Candied Apples II
Ingredients
15 apples
2 cups white sugar
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring
Direction
Grease cookie sheets lightly. Into stemmed, whole apples,
insert the craft sticks.
In a medium saucepan, combine water, corn syrup and
sugar over medium-high heat. Heat up to between 149
and 154 ° C (300 and 310 ° F), or until a little syrup forms
hard, brittle threads when being dropped into cold water.
Take off heat and mix in the food coloring.
Hold the apple ’ s stick, dip it in syrup and take out and
rotate to evenly coat. Let harden on the prepared cookie
sheets.
Cholesterol: 0
Protein: 0.4
Total Fat: 0.2
Sodium: 15
44. Candied Citrus Peel
Ingredients
1 cup orange peel, cut into strips
1/2 cup white sugar
1/4 cup water
Direction
In big saucepan, put the strips of peel and submerge in
water. Boil on high heat, then lower the heat and simmer
for an additional of 10 minutes. Strain. Redo this
procedure twice more.
Heat quarter cup of water and sugar in one medium
saucepan on high heat to boil. Put peel in mixture of
sugar, lower the heat and allow to simmer to dissolve the
sugar, about 15 minutes. Use a slotted spoon to take off
the peel and place on wire rack to dry overnight. Keep in
an airtight container.
Cholesterol: 0
Protein: 0.4
Total Fat: 0.1
Sodium: 1
45. Candied Kumquat Peels
Ingredients
1 cup kumquat peels
1/2 cup white sugar
1/4 cup water
Direction
In a saucepan, place the kumquat peels and cover them
with water. Heat it until it boils, and then drain. Pour in
enough water until they are covered and boil them once
more.
In a separate saucepan, mix 1/4 cup of water and sugar
and heat the mixture until it boils; add the peels, reduce
the heat to medium-low, and simmer for 10 minutes.
Place the peels on a waxed paper and let them dry for 8
hours or overnight.
Cholesterol: 0
Protein: 0.4
Total Fat: 0.1
Sodium: 1
46. Carrot Cake II
Ingredients
6 egg whites
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
2 teaspoons baking soda
1 cup whole wheat flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Direction
Preheat the oven to 175 degrees C (350 degrees F).
Gently grease the 9X13-in. pan with the nonfat cooking
spray.
In the big mixing bowl, whip the egg whites. Gradually
whip in the sugar, then vanilla, skim milk and applesauce.
Whisk in the flour, baking soda, cinnamon, nutmeg and
cloves. Whisk in, 1 ingredient at once, the raisins, walnuts,
carrots and pineapple along with the juice. Add to prepped
pan.
Bake in preheated oven for 35 to 40 minutes. It becomes
done when the toothpick inserted into the middle exits
clean.
Sodium: 171
Cholesterol: 1
Protein: 3.9
Total Fat: 2.4
47. Carrot Pudding
Ingredients
1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract
Direction
Mix ground cloves, all spice, ground cinnamon, baking
soda, flour, raisins, sugar, potatoes and carrots in a big
mixing bowl. Put into a clean 1-pound coffee can. Wrap
the top with wax paper, then transfer to a large pot filled
with 2-3 ” of water. Cover pot and simmer.
Steam cake for 2 hours. Serve while still warm.
Blend vanilla, sugar, cream, margarine (or butter) in a
medium-sized pot to make buttery sauce. Bring to a heat
until liquified. Spread onto warm carrot pudding, then
serve.
Cholesterol: 58
Protein: 3.6
Total Fat: 19.9
Sodium: 296
48. Champagne Sorbet With Berry Medley
Ingredients
1 (750 milliliter) bottle champagne
1/4 cup white sugar
1 pint strawberries
1 pint blueberries
6 fresh mint leaves (optional)
Direction
In a shallow bowl or metal pan, pour in the champagne
and mix in sugar. Use plastic wrap to cover and freeze for
4 hours in freezer. Whisk the mixture every 30 minutes as
it freezes until the mixture becomes granular and firm.
In a food processor or blender, pulse spoonful of the
sorbet mixture until it becomes smooth. Transfer back to
the metal container, cover, and refreeze for up to 2 days.
In a small bowl, combine blueberries and strawberries.
Pour spoonful of the mixed berries in the bottom of wine
glasses or champagne flutes, then top with sorbet.
Garnish with a sprig of mint if desired before serving.
Total Fat: 0.4
Sodium: 7
Cholesterol: 0
Protein: 1
49. Champagne With Strawberries
Ingredients
1 pint lemon sherbet
2 pints strawberries, hulled and sliced
2 cups champagne
Direction
In 4 tall clear glasses, drops scoops of sherbet. Put slices
of strawberry on top and pour in champagne to fill the
glass.
Cholesterol: 0
Protein: 1.3
Total Fat: 0.5
Sodium: 13
50. Chef John's Peach Blackberry Flognarde
Ingredients
1 1/4 cups milk
2/3 cup white sugar
3 eggs
1/2 teaspoon fresh thyme leaves
1/4 teaspoon ground black pepper
1 pinch salt
1 pint fresh blackberries
1 fresh peach, sliced
Direction
Set the oven for preheating to 350 ° F (175 ° C). Grease a
casserole dish with butter.
Combine sugar, flour and milk and whisk together in a big
bowl. Put in the vanilla extract, black pepper, eggs, thyme
leaves, and salt; whisk until the consistency of the batter
turns smooth.
Scatter the slices of peach and blackberries out in the
casserole dish. Transfer the batter on top of the fruits.
Let it bake inside the oven for roughly 45 minutes until the
fruit is hot and batter is set. Allow to completely cool.
Sodium: 63
Cholesterol: 73
Protein: 5.2
Total Fat: 2.9
51. Chef John's Peach Melba
Ingredients
3 cups fresh or frozen raspberries
1/3 cup white sugar
1 tablespoon water
1/8 teaspoon balsamic vinegar
2 cups white sugar
2 cups water
1 vanilla bean, split lengthwise
3 peaches, halved and pitted
6 scoops vanilla ice cream
1/4 cup sliced almonds
Direction
In the saucepan on medium heat, mix the balsamic
vinegar, water, 1 tbsp. of the lemon juice, a third cup of the
sugar, raspberries. Simmer and cook for 2-3 minutes or till
the berries are collapsed and the sugar is dissolved. Take
out of the heat and strain to the bowl. Let cool down to the
room temperature, keep covered and refrigerated till
becoming chill totally.
In the big saucepan, mix the split vanilla bean, 2 tbsp. of
the lemon juice, 2 cups of water and 2 cups of the sugar
and simmer on medium heat.
Add the peach halves with the cut-sides facing upward
into syrup and let simmer for 5-8 minutes on each side or
till becoming soft, basting with syrup once in a while. Take
out of the heat and let cool down in syrup. Move into the
bowl, keep covered, and let refrigerate for roughly 4 hours
or till becoming chill totally.
Peel the peach and serve each peach half on the top of
one scoop of ice cream in the bowl. Scoop the sauce on
top. Use the toasted and slivered almonds to decorate.
Cholesterol: 9
Protein: 2.2
Total Fat: 4.6
Sodium: 21
52. Chevre Cheesecake
Ingredients
7 ounces gluten-free gingersnap cookies, finely crushed
1/4 cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
4 eggs, room temperature
3/4 cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
1 tablespoon gluten-free vanilla extract
1/4 cup gluten-free all-purpose baking flour
Direction
Prepare an oven by heating it to 150 degrees C or 300
degrees F. Use parchment paper to line the bottom of a 9-
inch springform pan, and let it cool in the freezer.
Mix melted margarine with gingersnap crumbs. Pressing
the mixture into the prepared pan ’ s bottom then place in
the freezer.
In a large bowl, use a beater for the sugar and chevre until
blended to a smooth texture. Add eggs individually. Let
each blend well into the cheese mixture before pouring in
the following egg. Pour in the coconut milk. Mix the
coconut yogurt, gluten-free flour, and vanilla extract.
Combine well.
Take the chilled crust and pour in the cheesecake batter.
Let it bake in the preheated oven for an hour. Switch off
the oven and cool the cake inside for a minimum of two
hours. Place in the fridge for another 4 to 6 hours, and
serve.
Sodium: 504
Cholesterol: 114
Protein: 19.9
Total Fat: 34.9
53. Chewy Watermelon Rind Candy
Ingredients
1 watermelon rind, peeled
4 cups water
4 cups white sugar
1/2 cup spearmint leaves, coarsely chopped
1 tablespoon dried sweet basil
Direction
Cut watermelon rind into pieces with the thickness of 1/2
inch, width of 1 inch and length of 2 inches.
In a big pot, mix together basil, spearmint, sugar and
water, then bring the mixture to a rolling boil. Strain out the
basil and spearmint. Put in watermelon rind and ensure
that all pieces are immersed fully. Cook for 5 minutes, until
the rind is tender.
Drain the pieces of watermelon and place on dehydrator
trays in one single layer. Following manufacturer's
instructions to dry for 6-8 hours, until pieces are dried and
candied.
Sodium: 11
Cholesterol: 0
Protein: 2.5
Total Fat: 1.7
54. Chia Seed Pudding
Ingredients
1 cup unsweetened vanilla-flavored almond milk
1 cup vanilla fat-free yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
4 teaspoons pure maple syrup
1/4 cup toasted almonds
Direction
In a bowl, combine salt, vanilla, 2 tablespoons maple
syrup, yogurt, and almond milk until just incorporated;
whisk in chia seeds until combined, and allow the chia
seeds steep for 30 minutes. Redistribute chia seeds
settled throughout the mixture by stirring well. Use plastic
wrap to cover the bowl and chill in the fridge for 8 hours to
overnight.
In a bowl of strawberries, drizzle 4 teaspoons maple syrup
and toss until evenly coated. Stir in almonds. Transfer chia
seed mixture into 4 bowls using a spoon; add strawberry
mixture on top of each serving.
Sodium: 159
Cholesterol: 1
Protein: 7.1
Total Fat: 7.9
55. Chilled Cantaloupe Soup
Ingredients
1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
Direction
Peel and seed the cantaloupe, then cut it into cubes.
In a food processor or a blender, add 1/2 cup of orange
juice and cantaloupe, then cover and process until
smooth. Remove to a big bowl, and then stir in leftover
orange juice, cinnamon and lime juice. Place a cover and
chill for a minimum of 1 hour. Use mint to decorate if you
want.
Total Fat: 0.3
Sodium: 16
Cholesterol: 0
Protein: 1.4
56. Chloe's Quick Fruit Salad
Ingredients
1 apple, cored and chopped
1 large orange, peeled, sectioned, and cut into bite-size
1/2 cup seedless grapes
1 nectarine, pitted and chopped
1/4 cup fresh orange juice
6 tablespoons plain low-fat yogurt
Direction
Mix nectarine, apple, grapes, and orange in a mixing bowl.
If you are adding a passion fruit, spoon the flesh out and
cut.
Add plenty of fresh juice to coat and prevent oxidation.
Mix and chill.
You can serve together with dollop of low-fat yogurt.
Sodium: 17
Cholesterol: 1
Protein: 2.3
Total Fat: 0.7
57. Chocolate Banana Tofu Pudding
Ingredients
1 banana, broken into chunks
1 (12 ounce) package soft silken tofu
1/4 cup confectioners' sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons soy milk
1 pinch ground cinnamon
Direction
Put cinnamon, soy milk, cocoa powder, sugar, tofu and
banana into a blender. Puree, covered, until smooth. Pour
into each serving dish; keep in the fridge for 1 hour before
serving.
Total Fat: 3.5
Sodium: 12
Cholesterol: 0
Protein: 6.1
58. Citrus Ice Pops
Ingredients
1/2 cup grapefruit juice
1 cup orange juice
1/4 cup water
1 (8 ounce) container vanilla yogurt
1/2 cup chopped strawberries
Direction
On medium heat, put and boil sugar, grapefruit juice,
lemon juice, water, and orange juice in a pot. Cook and
stir for 5mins until the sugar dissolves. Take off heat then
freeze for 10mins until very cold.
Combine strawberries and vanilla yogurt; chill.
Pour a little of the cold juice mixture into six ice pop molds
(approximately 1 1/2tbsp for each mold). Freeze the
molds for half an hour to an hour until the juice is frozen.
Scoop a tablespoon of cold strawberry yogurt in every ice
pop; add the rest of the citrus juice mixture on top of each
pop. Freeze for 1 - 1 1/2hrs until completely hard.
Cholesterol: 2
Protein: 2.4
Total Fat: 0.6
Sodium: 26
59. Coffee Jelly
Ingredients
1 (.25 ounce) package unflavored gelatin
2 tablespoons hot water
2 cups fresh brewed coffee
Direction
In a small bowl, allow the gelatin to dissolve in hot water.
In a saucepan, put the coffee, sugar and dissolved gelatin
mixture and let the mixture boil over high heat setting. You
may either transfer the prepared coffee mixture into a big
pan to be sliced into cubes afterwards or into glasses for
individual servings. Keep it in the fridge for 6-7 hours until
it becomes solid.
Sodium: 6
Cholesterol: 0
Protein: 1.6
Total Fat: 0
60. Cold Fruit Explosion Soup
Ingredients
4 cups cubed seeded watermelon
2 cups cubed honeydew
2 cups fresh blueberries, divided
1 1/2 teaspoons minced fresh ginger root
Direction
Puree roughly 1/2 blueberries, honeydew and watermelon
in the blender till becoming smooth. Put in nutmeg and
ginger; puree one more time till becoming incorporated.
Add soup to the bowl and mix the reserved blueberries to
serve.
Total Fat: 0.5
Sodium: 12
Cholesterol: 0
Protein: 1.3
61. Cool Down Fruit Salad
Ingredients
6 bananas
1 (6 ounce) can frozen orange juice concentrate, thawed
slightly
1 (10 ounce) package frozen strawberries, partially
thawed
1 cup white sugar
1 cup boiling water
Direction
Mash bananas in a big bowl. Stir in strawberries,
pineapple and orange juice concentrate until well blended.
Stir into boiling water in a separate bowl with sugar until
dissolved. Let the mixture cool somewhat and drizzle over
fruit mixture, stirring to coat well. Freeze until just firm and
cold.
Sodium: 2
Cholesterol: 0
Protein: 1.1
Total Fat: 0.2
62. Cran Raspberry Gelatin Mold
Ingredients
1 (10 ounce) package frozen raspberries - thawed and
drained, juice reserved
1 cup water
12 ounces cranberries
1/2 cup white sugar
2 (3 ounce) packages raspberry flavored Jell-O ® mix
Direction
On medium heat, boil sugar, reserved raspberry juice,
cranberries, and water in a saucepan while frequently
mixing until the cranberry skins bursts.
Take off heat then mix in gelatin until it dissolves; fold in
raspberries gently then move to a 2-qt mold. Place in the
refrigerator until chilled.
Total Fat: 0.1
Sodium: 62
Cholesterol: 0
Protein: 1.9
63. Cranberry Apple Gelatin Mold
Ingredients
1 (16 ounce) can whole cranberry sauce
1 cup water
1/4 teaspoon salt
2 apples, cored and diced with peel
2 oranges, peeled, sectioned, and chopped
1 cup lemon yogurt
Direction
In a saucepan, combine water and cranberry sauce over
medium heat. Heat until the sauce is melted. Mix in gelatin
until dissolved. Take off the heat. Mix in yogurt, walnuts,
oranges, and apples.
Add the mixture into a nice bowl or a fancy gelatin mold,
and chill in refrigerator overnight. Briefly dip in hot water,
and flip onto a serving dish to serve.
Sodium: 122
Cholesterol: 1
Protein: 3.4
Total Fat: 3.3
64. Cranberry Gelatin Salad
Ingredients
1 (16 ounce) can jellied cranberry sauce
1 (16.5 ounce) can pitted dark sweet cherries, drained
10 1/2 ounces crushed pineapple with juice
1 (6 ounce) package cherry Jell-O ®
1 cup chopped pecans (optional)
Direction
On low heat, melt the cranberry sauce in a medium-sized
saucepan.
Chop the cherries into pieces and place them into the
melted sauce. Mix in the pineapple juice and pineapple.
Take mixture out of heat.
Add boiling water on the gelatin in a medium-sized bowl.
Mix till all gelatin has dissolved.
Pour the gelatin mixture into the cranberry mixture and
mix. Mix in the optional nuts. Add to one 9x13-inch pan
and keep chilled till set.
Cholesterol: 0
Protein: 2.6
Total Fat: 6.6
Sodium: 77
65. Cranberry Ice
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
Direction
Fill a large pot with cranberries and sufficient water to
cover them then boil until the cranberries start to pop. Get
rid of the water and put the solids through a food mill set
over a big bowl. When still warm, dissolve sugar in the
warm berries. Adjust the amount of sugar based on the
tartness of the berries. Keep in mind that the mixture will
taste tarter after it freezes up. After the sugar dissolves in
the berries, mix in fresh squeezed lemon juice and fresh
squeezed orange juice. Transfer the mixture into an 8-in.
or 9-in. square pan and leave it to freeze overnight.
Remove it from the freezer about 5 to 10 minutes before
cutting.
Cholesterol: 0
Protein: 0.5
Total Fat: 0.1
Sodium: 2
66. Cranberry Jell O ® Salad
Ingredients
2 cups fresh cranberries
1 (15 ounce) can mandarin oranges, drained and chopped
1 cup pecans
2 (3 ounce) packages cranberry-flavored gelatin mix (such
as Jell-O ® )
3/4 cup white sugar
1 cup boiling water
1 cup cold water
Direction
In a food processor, add pecans, mandarin oranges and
cranberries then pulse a few times to chop the mixture,
then process them for a half minute, until ground finely.
Remove the mixture to a big bowl.
In a separate bowl, combine together cold water, boiling
water, sugar, gelatin and pineapple until both sugar and
gelatin are dissolved. Add gelatin mixture to the cranberry
mixture and stir. Transfer into a gelatin mold and chill for 8
hours to overnight prior to serving.
Cholesterol: 0
Protein: 2.6
Total Fat: 7.2
Sodium: 51
67. Cranberry Salad V
Ingredients
1 (3 ounce) package lemon flavored Jell-O ® mix
1 cup boiling water
1/2 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup chopped celery
1 (15 ounce) can crushed pineapple
Direction
In a food processor, chop the walnuts, cranberries, and
celery lightly.
Whisk the sugar, gelatin, and water. Stir the gelatin
mixture, pineapple with its juice, and cranberry mixture
thoroughly. Spread the mixture into the mold. Place it
inside the fridge to set.
Serve it on a lettuce leaf and add a dollop of mayonnaise.
Cholesterol: 0
Protein: 2.3
Total Fat: 4.3
Sodium: 63
68. Creamy Iced Applesauce Bars
Ingredients
2 cups applesauce
1/2 cup milk
1/2 cup warm water
1/2 cup orange juice
1/4 cup white sugar
1 tablespoon poppy seeds, or more to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
1/4 cup dulce de leche, or more to taste
Direction
In a blender, blend nutmeg, cinnamon, poppy seeds,
orange juice, warm water, milk and applesauce until
smooth. Put in a loaf pan. Use plastic wrap to cover it.
Freeze for a minimum of 1-2 hours until very cold. Cut to
bars or squares. Top with a mound of dulce de leche.
Total Fat: 2.8
Sodium: 57
Cholesterol: 5
Protein: 2.8
69. Dessert Yogurt Protein Bowl
Ingredients
1/4 cup Greek yogurt
1 tablespoon peanut butter
1/2 chocolate protein bar, cut into small pieces
5 fresh strawberries, sliced
Direction
In a bowl, add peanut butter and Greek yogurt and whip
together until the mixture becomes smooth. Top with
strawberries and protein bar pieces.
Cholesterol: 11
Total Fat: 14
Protein: 12.9
Sodium: 141
70. Drunken Berries
Ingredients
1/2 cup water
1/4 cup pear liqueur
1 pound fresh strawberries, hulled
1 pint blueberries
1 pint fresh blackberries
Direction
In a saucepan, mix together water and sugar over
medium-high heat, whisking until the mixture boils and the
sugar melts. Turn the heat to low and simmer for 5
minutes. Take away from heat and let sit for another 5
minutes.
Mix into the syrup with pear liqueur and chill for 60
minutes.
In a big bowl, lightly mix together blackberries,
blueberries, and strawberries and add syrup on top of the
berries to cover. Let the berries sit to sip in the flavors,
about 3 hours. The mixture can sit for a maximum of 3
days if you want.
Sodium: 2
Cholesterol: 0
Protein: 1.2
Total Fat: 0.5
71. Dutch Oven Apple Crisp
Ingredients
2 1/2 cups Macintosh apples - peeled, cored and
quartered
2 cups rolled oats
2 cups packed brown sugar
3/4 cup milk
Direction
Preheat the oven to 190 ° C or 375 ° F.
In a big Dutch oven, mix brown sugar and apples.
Allow to bake for half an hour.
Mix oats, flour and milk. Put mixture on top of brown sugar
and apples.
Let bake for an hour. Serve.
Cholesterol: 2
Protein: 5.2
Total Fat: 2
Sodium: 27
72. Easy Banana Ice Cream
Ingredients
2 peeled and chopped bananas, frozen
1/2 cup skim milk
Direction
Blend 1/4 cup of skim milk and frozen bananas for 30
seconds in a blender. Add leftover 1/4 cup of milk; blend
for 30 more seconds till smooth on high speed.
Sodium: 27
Cholesterol: 1
Protein: 3.4
Total Fat: 0.4
73. Easy Blueberry Lemon Parfait
Ingredients
2 cups fresh or thawed frozen blueberries
2 (8 ounce) cartons non-fat lemon yogurt
10 gingersnaps, crumbled
Direction
Layer 1/2 cup blueberries, next 1/2 cup yogurt, then
crumbled gingersnaps in each of 4 tall wineglasses or
parfait glasses.
Sodium: 130
Cholesterol: 3
Protein: 6.5
Total Fat: 2.9
74. Easy Chocolate Sherbet
Ingredients
1 cup sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups water
2 tablespoons amaretto (almond flavored liqueur)
Direction
Whisk amaretto, water, cocoa and sugar together in a
medium bowl till smooth.
Transfer the mixture into an ice cream freezer container
then freeze following the manufacturer ’ s instructions.
Total Fat: 1.1
Sodium: 3
Cholesterol: 0
Protein: 1.6
75. Eggnog Pudding
Ingredients
1 (5.1 ounce) package instant vanilla pudding mix
4 dashes ground cinnamon
2 dashes ground nutmeg
2 dashes ground cloves
1 pinch ground ginger
3 cups cold milk
Direction
In a bowl, mix together cloves, ginger, nutmeg, cinnamon
and dry pudding mix until well-combined. Whisk in milk
while stirring for 2 minutes, until there are no lumps
anymore.
Transfer the pudding into serving dishes and chill until set,
about 2 hours.
Sodium: 394
Cholesterol: 10
Protein: 4.1
Total Fat: 2.8
76. Elderberry Soup
Ingredients
5 ounces elderberries
1 quart water, divided
1 1/2 teaspoons cornstarch
1/2 pound apples - peeled, cored and diced
1 lemon peel
white sugar to taste
Direction
Boil 2 cups of water and elderberries in a pot. Turn the
heat down to low; simmer for 10 minutes. Take away from
the heat; puree till smooth in a blender; transfer back to
the pot. Stir 1 tablespoon of the puree with cornstarch in a
small bowl; mix into the pot to thicken.
Boil the remaining water and apples in a separate pot.
Add in lemon peel. Turn the heat down to low and simmer
for 10 minutes. Take the peel away. Combine the
elderberry mixture into the apple mixture; add in sugar to
sweeten to taste.
Total Fat: 0.3
Sodium: 10
Cholesterol: 0
Protein: 0.4
77. Extra Simple BBQ Banana
Ingredients
2 bananas
1 teaspoon chopped fresh mint (optional)
Direction
Put unpeeled, whole bananas over grill, flipping from time
to time to char the peel. Take skin and stems.
Cut bananas, and put on top of vanilla ice cream, garnish
with mint.
Total Fat: 2.6
Sodium: 18
Cholesterol: 9
Protein: 1.6
78. Fig Filling For Pastry
Ingredients
1 pound dried figs
1 orange, zested
1/2 cup semisweet chocolate chips
1/4 cup whiskey
1 teaspoon cinnamon
1/4 cup maple sugar
Direction
Use scissors to remove fig stems. In batches, chop in food
processor.
Mix cinnamon, maple syrup, walnuts, whiskey, chocolate
chips, orange zest and chopped figs in nonstick pan. Heat
till chocolate melts, frequently mixing, on medium heat.
Completely cool.
Cholesterol: 0
Protein: 1.1
Total Fat: 2.9
Sodium: 3
79. Flambeed Vanilla Poached Pears With
Apricot Sauce
Ingredients
1 1/2 cups water
3/4 cup white sugar
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
1/2 cup rum
Direction
In a saucepan over high heat, boil sugar, 1 1/2 cups water
and vanilla extract. Add 3 or 4 pear halves, lower heat to
medium, and simmer gently about 5 minutes until the
pears have just turned tender. Remove cooked pears to a
warm chafing/ metal serving dish, and keep cooking the
leftover pears.
Turn heat to medium-high, and boil the syrup until it has
reduced to 1 cup. Add apricot preserves, stirring, boil
again. In 2 tbsp. of water, dissolve the cornstarch. Add
into the simmering syrup and stir. Cook and stir about 30
seconds until thickened and clear.
Pour the hot sauce over the pears to serve, and sprinkle
with the rum. Turn the lights low and carefully ignite the
rum tableside. Before serving, let the alcohol burn out.
Sodium: 13
Cholesterol: 0
Protein: 0.5
Total Fat: 0.2
80. Flax Seed Carrot Cake
Ingredients
3 egg whites
2/3 cup white sugar
1/4 cup nonfat milk
1/3 cup applesauce
1/4 teaspoon almond extract (optional)
1 1/3 cups whole wheat flour
2 tablespoons ground flax seed
1/4 cup raisins
1/2 (8 ounce) can crushed pineapple, drained
1 cup grated carrot
Direction
Preheat an oven to 175 ° C or 350 ° F. With vegetable
cooking spray, slightly grease a loaf pan, 9x5 inch in size.
In small bowl, beat the almond extract, vanilla,
applesauce, milk, sugar and egg whites together; stir till
well incorporated. Sift the baking soda, cloves, nutmeg,
cinnamon, flax seed, whole wheat flour and flour together
in big bowl. Into the flour, stir the egg; mix till well
incorporated. Fold in the drained pineapple, carrot, raisins
and walnuts. Into prepped pan, put the batter.
In prepped oven, bake for 40 minutes till a toothpick
pricked into the middle gets out clean, yet not exactly dry.
Reserve for 10 to 20 minutes to cool prior to placing in
refrigerator for overnight.
Cholesterol: 1
Protein: 4.8
Total Fat: 3.5
Sodium: 131
81. Forest Fruits Cloud Pudding
Ingredients
For cake:
1 1/4 cups self-rising flour
3/4 cup sugar
1/4 cup water
1 egg
2 tablespoons golden syrup or corn syrup
For mixed fruits:
5 cups Granny Smith apples - cored, peeled and chopped
1/2 cup sugar
1/2 pint fresh or frozen blueberries
1/2 pint fresh or frozen raspberries
1/2 pint fresh or frozen blackberries
For fruit syrup:
1/2 cup blueberry nectar
2 tablespoons cherry preserves
2 tablespoons golden syrup or corn syrup
For jam spread:
1 1/2 tablespoons raspberry jam
For meringue:
3 egg whites
1 pinch salt
1 cup sugar
Direction
Grease the sides and bottom of the 9x5x3-in. loaf pan;
dust it slightly with the flour.
Sift baking powder and flour together. In another mixing
bowl, combine 2 tbsp. of the golden syrup, egg, a quarter
cup of water, and three quarters cup of the sugar together.
Put in sifted dry ingredients. Whip using the electric mixer
at the medium speed till becoming smooth, for roughly 60
seconds. Add the mixture to the prepped loaf pan.
Bake till the toothpick inserted in middle comes out clean
or for 45 minutes. Let cool for 10 minutes prior to taking
out of the pan onto the wire rack to let cool down totally.
Add half cups of the sugar and apples to the sauce pan
and pour in the cold water to nearly cover apples. Boil;
lower the heat and let simmer, uncover, for 7-10 minutes
or till becoming soft. Drain off. Whisk berries (which are
drained if using frozen) to apple mixture, covered, and put
them aside.
In the small-sized bowl, stir 2 tbsp. of the golden syrup,
cherry preserves, and blueberry nectar together. Put them
aside.
Slice the cake into 8 slices, roughly 1 in. in thickness.
Spread each of the slices with half tsp. of the raspberry
jam. Arrange the slices onto bottom of the 8-in. square
baking pam/casserole, with the jam-side up. Sprinkle fruit
syrup on slices. Scoop the mixed fruit on top. Put it aside.
Lower the oven temperature to 150 degrees C (300
degrees F).
Put the egg whites into the big glass/metal bowl and stir till
becoming foamy. Put in one pinch of the salt. When keep
stirring, slowly incorporate 1 cup of the sugar, and keep
beating till forming the stiff peaks. Spread meringue on
fruit to edges of pan.
Bake till the meringue turns golden-brown or for half an
hour.
Total Fat: 1
Sodium: 349
Cholesterol: 20
Protein: 4.8
82. Fresh Cranberry Salad
Ingredients
1 pound cranberries
8 ounces miniature marshmallows
2 cups white sugar
1 banana, sliced
1 cup unsweetened whipped cream
Direction
Place cranberries in a blender or a food processor and
coarsely grind. Transfer the ground cranberries to a large
bowl then add pineapple, sugar and marshmallows and
stir. Refrigerate the mixture overnight. Add whipped cream
and sliced banana, and stir just before serving.
Cholesterol: 10
Protein: 1.6
Total Fat: 2.3
Sodium: 33
83. Fresh No Bake Fruit Pie
Ingredients
1 (16 ounce) package fresh strawberries, hulled and large
berries cut in half
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 cup water
1/2 cup white sugar
1/4 cup water
1 (9 inch) prepared shortbread pie crust (such as
Keebler ® )
Direction
In a bowl, mix blackberries, raspberries, blueberries, and
strawberries thoroughly. Spoon out 3/4 cup of mixed
berries and put into a saucepan with sugar and a cup
water; put remaining berries aside. Boil the mixture and
turn heat down to medium-low.
In a bowl, whip 1/4 cup water and cornstarch until smooth
and mix the cornstarch mixture into the hot fruit syrup; mix
about 2 minutes until the mixture thickens. Let cool
completely, mixing sometimes for about 20 minutes.
Put the thick berry mixture into fresh berries until well-
combined; put sauce and berries into shortbread pie shell.
Put into refrigerator at least 1 hour until chilled.
Sodium: 104
Cholesterol: 0
Protein: 2.2
Total Fat: 5.6
84. Fresh Strawberry Granita
Ingredients
2 pounds ripe strawberries, hulled and halved
1/3 cup white sugar, or to taste
1 cup water
1/2 teaspoon lemon juice (optional)
1/4 teaspoon balsamic vinegar (optional)
1 tiny pinch salt
Direction
With cold water, rinse strawberries; let it drain. Put berries
into a blender; add salt, balsamic vinegar, lemon juice,
water and sugar.
Pulse the mixture several times to get it moving then,
blend for about 1 minute until smooth. Transfer to a large
baking dish. Puree should be only about 3/8 inch deep in
the dish.
Put the dish without a cover in the freezer for about 45
minutes until the mixture barely starts to freeze around the
edges. Its center will be slushy.
Stir the crystals lightly with a fork from the edge of the
granita mixture into the center; mix thoroughly. Close the
freezer; chill for 30-40 minutes more until granita becomes
nearly frozen. Using a fork, mix lightly as before, scraping
the crystals loose. Freeze again and stir 3-4 times with a
fork until the granita becomes light, looks fluffy and dry,
and crystals are separate.
Divide granita into small serving bowls; serve.
Total Fat: 0.3
Sodium: 26
Cholesterol: 0
Protein: 0.8
85. Frozen Berry Slush
Ingredients
1 (15 ounce) can peach slices
3/4 cup vanilla fat-free yogurt
1/2 cup fat free milk
1/2 cup fresh or frozen unsweetened strawberries
1 packet Classic French Vanilla Flavor CARNATION
BREAKFAST ESSENTIALS ® LIGHT START ™ Complete
Nutritional Drink
Direction
In a blender, put Carnation Breakfast Essentials Drink,
yogurt, strawberries, milk and peaches; cover. Blend until
nearly smooth.
Transfer the mixture to 13 x 9-inch baking dish. Put in
freezer, using a fork to stir every 20 to 30 minutes to break
up ice crystals until slushy, about 2 hours. Scoop into
small serving bowls using an ice-cream scoop.
Protein: 5.6
Total Fat: 0.2
Sodium: 71
Cholesterol: 2
86. Frozen Fruit Salad
Ingredients
1/2 cup white sugar
2 cups water
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
4 bananas, sliced
1 (10 ounce) package frozen strawberries, thawed
Direction
Melt sugar in water. Mix in the strawberries, crushed
pineapple with juice, bananas, lemonade and orange
juice. Place into a glass pan that is 9x13 inch. Place inside
the freezer until firm. Once ready to present, before trying
to slice, let it sit out for about 5 minutes.
Total Fat: 0.5
Sodium: 5
Cholesterol: 0
Protein: 2.5
87. Frozen Fruit And Soda Cups
Ingredients
1 cup cubed cantaloupe
1/2 cup cubed honeydew
2 cups cubed watermelon
1/2 cup diced apple
1 cup sliced banana
1 cup cubed fresh mango
3 cups lemon-lime flavored carbonated beverage, chilled
Direction
In a big bowl, toss mango, banana, apple, watermelon,
honeydew and cantaloupe together, then split the fruit
mixture into 6 paper cups. Add to each cup with 1/2 cup of
lemon-lime soda, then put into the freezer about 5
minutes. Serve.
Sodium: 23
Cholesterol: 0
Protein: 1.3
Total Fat: 0.4
88. Fruit Bake
Ingredients
6 fresh peaches, pitted and chopped
2 pears - peeled, cored and chopped
4 stalks rhubarb, cut into 1/2 inch pieces
2 tablespoons raisins
1 large papaya - peeled, seeded and cubed (optional)
2 tablespoons biscuit baking mix
1/4 cup light brown sugar
1 tablespoon margarine, softened
Direction
Set an oven to preheat to 190 ° C (375 ° F), then grease a
9x13-inch baking dish.
In the prepped pan, lay out the mango or a papaya,
raisins, rhubarb, pears and peaches. Mix together the
margarine, brown sugar and baking mix in a medium
bowl, then mix until the mixture has a crumbly texture.
Evenly sprinkle on top of the fruit.
Let it bake in the preheated oven for 35-45 minutes until
the top becomes golden brown.
Cholesterol: 0
Protein: 0.8
Total Fat: 1.8
Sodium: 44
89. Fruit Salad In Seconds
Ingredients
1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
1 (8 ounce) container strawberry yogurt
Direction
Toss strawberry yogurt, bananas, grapes and strawberries
together in a large bowl. Serve at once.
Sodium: 11
Cholesterol: 2
Protein: 1.5
Total Fat: 0.6
90. Fruity Fun Skewers
Ingredients
5 large strawberries, halved
1/4 cantaloupe, cut into balls or cubes
2 bananas, peeled and cut into chunks
1 apple, cut into chunks
20 skewers
Direction
Thread alternately the cantaloupe, strawberries, apple
pieces and banana onto skewers. Put at least 2 pieces of
fruit on each skewer. Present the fruit skewers in a
decorative manner on a serving platter.
Protein: 0.9
Total Fat: 0.3
Sodium: 5
Cholesterol: 0
91. Grandma Moyer's Rhubarb And
Strawberry Coffee Cake
Ingredients
2 cups white sugar
2 eggs
1 cup cold coffee
1/2 teaspoon salt
3 cups chopped rhubarb
1 1/2 cups sliced strawberries
1/2 cup brown sugar
1/2 cup chopped pecans (optional)
Direction
Set oven to preheat at 175 ° C (350 ° F). Grease and flour
a baking pan 9x13-inch in size.
Beat together eggs and white sugar in a large bowl until
smooth; mix in the coffee. Whisk salt, cinnamon, baking
soda, and flour in a separate bowl. To the moist
ingredients, beat in the dry ingredients until just
incorporated; mix strawberries and rhubarb into the batter.
Transfer batter into the prepared cake pan and sprinkle
pecans and brown sugar on top.
In the preheated oven, bake until the cake is light brown
and a toothpick comes out clean when inserted into the
middle, for 45 to 50 minutes.
Sodium: 259
Cholesterol: 25
Protein: 4.1
Total Fat: 3.9
92. Grandma's Cherry Salad
Ingredients
1 (21 ounce) can cherry pie filling
1 (15.25 ounce) can fruit cocktail, drained
3 bananas, sliced
Direction
Combine sliced bananas, fruit cocktail and cherry pie
filling together in a big bowl, then refrigerate prior to
serving.
Cholesterol: 0
Protein: 0.9
Total Fat: 0.2
Sodium: 15
93. Green Apple Sorbet With Pistachios
Ingredients
Sorbet:
2 large green apples, chopped
1/2 cup water
1/4 cup white sugar
1 tablespoon fresh lemon juice
Toppings:
1 green apple, sliced
1/2 cup pistachios, or to taste
1 tablespoon confectioners' sugar
Direction
Combine water, white sugar, lemon juice and 2 chopped
apples in the food processor and process until mixture is
smooth.
Transfer blended apple puree to an ice cream machine
and follow manufacturer's directions to make frozen
sorbet, 10-15 minutes.
To serve, garnish with pistachios, sliced green apple and
Protein: 3.6
Total Fat: 7.3
Sodium: 68
Cholesterol: 0
94. Green Tomato Mincemeat
Ingredients
8 quarts green tomatoes, minced
8 quarts minced, cored apples
1/2 pound beef suet
6 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 pounds raisins
32 ounces candied mixed citrus peel (optional)
7 large orange, peeled, sectioned, and cut into bite-size
2 lemons, finely chopped
Direction
Mix candied peel, raisins, chopped lemons, chopped
oranges, vinegar, brown sugar, suet or oil, apples, and
green tomatoes in a very large stockpot. Flavor with
allspice, cloves, cinnamon, and salt. Put a cover on and
cook for 3 hours on low heat.
Following the manufacturer's directions, sterilize 30
canning jars (a pint) and lids.
Fill the sterilized jars with the filling, leaving a 1/2 inch
head space. Use a clean, damp cloth to wipe the jar. Put
lids on jars to cover and screw on the jar rings.
In a hot water canner, heat the water. Arrange the jars in
the rack and lower the jars into the canner slowly. Cover
the jars completely with water, and the water should be
hot yet not boiling. Boil the water and pulse for 10
minutes.
Sodium: 126
Cholesterol: 1
Protein: 0.9
Total Fat: 2
95. Guava Preserves
Ingredients
24 guavas, peeled
2 quarts water
4 cups white sugar
1 cup fresh orange juice
1 cup white sugar, or as needed
plantain leaves for wrapping (optional)
Direction
In a big pot, put the guavas and pour water approximately
2 quarts enough to cover the guavas, then boil. Let it
simmer for around half an hour on medium heat. Let the
fruit drain and pass it through a food mill or strainer so it
will be turned into pulp.
In a copper or stainless-steel pot, put the pulp and mix in
orange juice and 4 cups of sugar. Let it cook on medium
heat and use a wooden spoon to mix it continuously, until
the mixture becomes thick enough to peel off the pan ’ s
bottom.
Cover approximately 1/2 of the leftover sugar on the
surface of a 10x15-inch jelly roll pan, then pour in the hot
guava mixture and sprinkle the leftover sugar on top.
Allow to cool to room temperature. Once it is cooled, slice
it into squares and use dried plantain leaves to wrap it if
you want. You may opt to wrap it in cellophane or waxed
paper if dried plantain leaves are unavailable.
Sodium: 3
Cholesterol: 0
Protein: 1.9
Total Fat: 0.7
96. Guilt Free Apple Cobbler
Ingredients
5 apples, peeled and sliced
1 (16 ounce) can whole-berry cranberry sauce
1 cup oats
2 tablespoons brown sugar
1/4 cup unsweetened applesauce
1/4 cup soy milk
Direction
Set the oven to 190 ° C or 375 ° F.
In an 8-in square baking dish, combine cranberries and
apples. In a bowl, combine cinnamon, brown sugar, and
oats. Stir the soy milk and applesauce into the dry
ingredients until the mixture forms clumps. Spread the oat
mixture on top of the apple mixture then lightly press it
down.
Bake for 45mins in the preheated oven until bubbling and
brown.
Cholesterol: 0
Protein: 2.9
Total Fat: 1.5
Sodium: 30
97. Healthier (but Still) The Best Rolled
Sugar Cookies
Ingredients
1 1/2 cups butter, softened
1 cup granular sucralose sweetener (such as Splenda ® )
1/3 cup white sugar
4 eggs
Direction
In a big bowl, cream together the sugar, sweetener and
butter until smooth. Beat in vanilla extract and eggs, then
stir in baking powder and flour. Put cover on and chill the
dough for a minimum of 1 hour or overnight.
On a floured surface, roll out the dough to 1/4- to 1/2-inch
thick. Use any cookie cutter to cut it into shapes. On
ungreased baking trays, put the cookies 1 inch apart.
Bake for about 6-8 minutes in the preheated oven until
they turn golden. Allow to completely cool.
Total Fat: 5
Sodium: 54
Cholesterol: 25
Protein: 1.5
98. Healthier Absolutely The Best Chocolate
Chip Cookies
Ingredients
1/2 cup butter
1 kiwi, pureed
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons Mexican vanilla extract
1 cup toasted oat cereal (such as Cheerios ® ), smashed
2 cups milk chocolate chips
Direction
Set an oven to preheat to 175 ° C (350 ° F), then grease 2
baking trays.
In a big bowl, cream together the white sugar, brown
sugar, kiwi and butter until fluffy and light. Add the eggs,
one at a time, and beat it well with every addition; mix in
the vanilla extract. In a bowl, mix together the toasted oat
cereal, baking soda and flour, then slowly mix into the
creamed mixture. Lastly, fold in the chocolate chips. Drop
by rounded spoonfuls onto the prepped baking trays.
Let it bake in the preheated oven for about 8-10 minutes
until light brown. Let the cookies cool on the baking trays
for 5 minutes prior to taking out to a wire rack to fully cool.
Total Fat: 9.1
Sodium: 119
Cholesterol: 30
Protein: 2.9
99. Healthier Apple Crisp II
Ingredients
10 cups unpeeled, cored, and sliced apples
1/2 cup white sugar
1 tablespoon white whole wheat flour
1/2 cup water
1 cup quick cooking oats
1 cup white whole wheat flour
1/4 teaspoon baking soda
1/2 cup butter, melted
Direction
In a 9x13-inch pan put the sliced apples. Combine the
ground cinnamon, 1 tbsp flour and white sugar, then
sprinkle it on top of the apples. Evenly pour the water all
over.
Mix together the melted butter, walnuts, baking soda,
baking powder, brown sugar, 1 cup of flour and oats, then
evenly crumble on top of the apple mixture.
Let it bake for around 45 minutes at 175 ° C (350 ° F).
Cholesterol: 20
Protein: 3.4
Total Fat: 11.6
Sodium: 95
100. Healthier Apple Pie By Grandma Ople
Ingredients
1 recipe pastry for a 9 inch double crust pie
1/4 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced
Direction
Set an oven to preheat to 220 ° C (425 ° F). In a
saucepan, melt the butter. Mix in flour to form a paste,
then add brown sugar and water, then boil. Lower the
temperature and allow it to simmer.
Put the bottom crust in the pan and fill it with apples,
mounded a bit. Put a latticework of crust to cover. Pour
the butter liquid and sugar gently on top of the crust.
Slowly pour to avoid running off.
Let it bake in the preheated oven for 15 minutes. Lower
the temperature to 175 ° C (350 ° F). Keep on baking for
35 to 45 minutes until the apples become soft.
Protein: 3.5
Total Fat: 21
Sodium: 240
Cholesterol: 15
101. Healthier Award Winning Soft Chocolate
Chip Cookies
Ingredients
1 cup butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 cups semisweet chocolate chips
1 cup raisins
2 cups chopped walnuts (optional)
Direction
Set an oven to preheat to 175 ° C (350 ° F). Sift together
the baking soda and flour.
In a big bowl, beat the white sugar, brown sugar,
applesauce and butter using an electric mixer until
smooth. Stir in instant pudding until well combined. Mix in
eggs, one at a time, letting each egg combine into the
butter mixture prior to adding the next one. Beat in vanilla
extract. Blend the flour mixture into the butter mixture until
just combined. Fold in walnuts, raisins and chocolate
chips, then mix just enough to evenly blend. On the
ungreased baking trays, drop spoonfuls of the dough 2
inches apart.
Let bake in the preheated oven for 10-12 minutes until the
edges of the cookies turn golden brown. Allow to cool on
wire racks.
Sodium: 97
Cholesterol: 17
Protein: 1.9
Total Fat: 6.5
102. Healthier Best Big, Fat, Chewy Chocolate
Chip Cookie
Ingredients
1/2 cup unsalted butter, melted
1/4 cup non-fat plain yogurt
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup blueberries
1/2 cup dried cranberries
Direction
Set the oven to 165 ° C or 325 ° F to preheat. Use
parchment paper to line baking sheets or coat them with
grease.
In a small bowl, sift baking soda and flour together, then
put aside.
In a bowl, beat together white sugar, brown sugar, yogurt
and melted butter until combined. Beat in egg yolk, egg
and vanilla extract until the mixture is creamy and light,
then mix in flour mixture just until combined. Mix in
cranberries, blueberries and chocolate chips by hand with
a wooden spoon, then drop 1/4 cup of cookie dough onto
prepped baking sheets, 3 in. apart.
In the preheated oven, bake for 15-17 minutes, until
edges are toasted slightly. Allow to cool on baking sheets
for 5 minutes prior to removing to wire racks to cool
thoroughly.
Cholesterol: 35
Protein: 2.6
Total Fat: 8.7
Sodium: 47
103. Healthier Best Brownies
Ingredients
1/4 cup butter
1/2 cup white sugar
2 eggs
1/3 cup applesauce
1/3 cup unsweetened cocoa powder
1/3 cup white whole wheat flour
1/4 teaspoon salt
3 tablespoons butter, softened
1 tablespoon honey
Direction
Set an oven to preheat to 350 degrees F or 175 degree C,
then grease and flour an 8-inch square pan.
In a big saucepan, melt 1/4 cup of the butter on low heat.
Take it out of the heat and stir in 1 tsp vanilla extract,
applesauce, eggs and white sugar. Beat in baking powder,
salt, flour and 1/3 cup of cocoa powder, then spread it into
the prepped pan.
the brownies are just set in the middle.
In a bowl, mix together the confectioner ’ s sugar, 1 tsp
vanilla extract, honey, 2 tbsp. cocoa powder and 3 tbsp.
butter and beat it until it has a smooth consistency. While
they are still warm, frost the brownies.
Total Fat: 6.1
Sodium: 89
Cholesterol: 37
Protein: 1.7
104. Healthier Best Chocolate Chip Cookies
Ingredients
1/4 cup sweet potato puree
1/2 cup white sugar
4 egg whites
2 teaspoons hot water
2 cups semisweet chocolate chips
Direction
In a big bowl, beat the orange juice, brown sugar, white
sugar, sweet potato and butter using an electric mixer until
smooth. Add the egg whites, one at a time, letting each
egg combine into the butter mixture prior to adding the
next. Beat in vanilla extract. In a small bowl, dissolve the
baking soda in hot water, then add it to the sweet potato
batter. Stir in walnuts, chocolate chips and flour. Roll the
dough into walnut-sized balls and put two inches apart
onto the ungreased baking trays.
Let it bake in the preheated oven for around 10 minutes
until the edges turn brown nicely.
Sodium: 96
Cholesterol: 10
Protein: 3.7
Total Fat: 11.4
105. Healthier Beth's Spicy Oatmeal Raisin
Cookies
Ingredients
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/4 cup white sugar
2 eggs
3 cups rolled oats
1 cup raisins
Direction
Set an oven to preheat to 175 ° C (350 ° F). In a bowl, mix
together the salt, cloves, cinnamon, baking soda, whole
wheat flour and all-purpose flour.
In a big bowl, beat the white sugar, brown sugar and
butter using an electric mixer until it has a smooth texture.
Add eggs, one at a time, letting each egg combine into the
butter mixture prior to adding the next. Beat in vanilla
extract with the last egg. Stir in flour mixture until just
combined. Fold in raisins and rolled oats, then mix just
enough to blend evenly. Roll the dough into walnut-sized
balls and put two inches apart onto the ungreased baking
trays.
Let bake in the preheated oven for 10-12 minutes until
golden and light. Allow them to cool for 2 minutes prior to
cooling fully on a wire rack, then store in an airtight
container.
Total Fat: 5.9
Sodium: 109
Cholesterol: 24
Protein: 2
106. Healthier Big Soft Ginger Cookies
Ingredients
1 cup white whole wheat flour
2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
3 tablespoons natural (raw) sugar
Direction
Heat the oven to 350 ° F (175 ° C). Sieve the whole-wheat
flour and all-purpose flour, salt, cinnamon, ginger, baking
soda, and cloves together.
Using an electric mixer, whisk the 3/4 cups of sugar and
butter into a big bowl until smooth. Stir in the egg. Beat in
the molasses and water. Slowly mix in the flour mixture
just until combined. Roll out the dough to balls that are
walnut-sized. Put into the unprepared baking pans, 2
inches apart and slightly flatten.
Place in the heated oven and bake until cookies turn
golden brown for 8 to 10 minutes. Let cookies cool on the
baking pans, 5 minutes. Transfer on wire racks to
completely cool. Keep on a tightly sealed container.
Cholesterol: 23
Protein: 1.7
Total Fat: 6.1
Sodium: 83
107. Healthier Cake Balls
Ingredients
1 (18.25 ounce) package natural cake mix
2 large eggs
1 cup low-fat milk
1 (16 ounce) package chocolate frosting
3 ounces chopped semisweet chocolate
1 tablespoon natural shortening
Direction
Set oven to preheat at 350 ° F (175 ° C). Grease 2 round
8-inch cake tins lightly or one 9x13-in. cake pan. Flour the
tins.
Pour cake mix in a bowl. Add milk, eggs, and vanilla
extract. Beat with an electric mixer for a minute in low
speed. Turn speed up to medium-high and beat for two
more minutes. Scrape the sides of the bowl. Pour batter to
the cake tin.
Bake in the oven for 40-50 minutes, if you are using a
9x13-inch tin, and 25-35 minutes if you are using an 8-
inch cake tin, until the inserted toothpick comes out clean.
Let it rest for 10 minutes.
While it is still warm, crumble the cake into a bowl. Mix in
the frosting well.
Melt shortening and chopped chocolate in a bowl over
medium heat in the microwave, for 1 minute. (You can
also melt the shortening and chopped chocolate in a metal
bowl placed on top of a pot of simmering water, mix
occasionally until it ’ s smooth.)
Mold into chocolate cake balls, using a scoop or melon
baller. Dip them in the warmed chocolate mix using a fork
or toothpick. Cool down on waxed paper.
Sodium: 125
Cholesterol: 11
Protein: 1.5
Total Fat: 5.4
108. Healthier Chantal's New York
Cheesecake
Ingredients
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages Neufchatel cheese
3/4 cup low-fat (1%) milk
4 eggs
1 cup reduced-fat sour cream
Direction
Prepare an oven by heating it to 175 degrees C or 350
degrees F. Take a 9-inch springform pan and grease it.
In a bowl, combine melted butter and graham cracker
crumbs. Press them onto the surface of the springform
pan.
Mix together the sugar and Neufchatel cheese to a
smooth texture. Pour in the milk, and mix it well with one
egg at a time, stirring well to blend. Add in the sour cream,
vanilla extract, and flour until blended well and smooth.
Take the cream cheese and pour into the prepared crust.
Let it bake in the preheated oven for an hour until the
center sets. Switch off the oven, then leave the cake in the
oven for another 5 to 6 hours and let it cool to avoid
cracking. Place in the fridge, then serve.
Protein: 12.1
Total Fat: 25.4
Sodium: 456
Cholesterol: 132
109. Healthier Chewy Chocolate Chip Oatmeal
Cookies
Ingredients
1/4 cup non-fat plain yogurt
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
3 cups quick cooking oats
1/2 cup semisweet chocolate chips
1/4 cup carrots, shredded
Direction
Heat oven beforehand to 165 ° C (325 ° F).
Use an electric mixer to beat together the white sugar,
yogurt, brown sugar, and butter in a large bowl till smooth.
Add eggs into the mix one by one. Beat the vanilla extract
into the mixture. Mix in the baking soda and flour until just
combined. Fold the cranberries, carrots, chocolate chips,
walnuts, and quick oats into the mixture. Form dough into
walnut-sized balls and put them 2 inches apart from each
other onto ungreased baking sheets.
In preheated oven, bake till cookies are golden brown, for
about 12 minutes. Let cookies cool down on the baking
sheet for 5 minutes then take out to a wire rack to cool
thoroughly.
Total Fat: 5.3
Sodium: 37
Cholesterol: 15
Protein: 2
110. Healthier Classic Peanut Butter Cookies
Ingredients
1 cup crunchy peanut butter
1/4 cup applesauce
1 cup white sugar
4 egg whites
1 1/2 teaspoons baking soda
Direction
Preheat oven to 190 degrees C or 375 degrees F.
In a big bowl, using an electric mixer to beat brown sugar,
white sugar, applesauce, peanut butter and butter till
becomes smooth. Put in eggs and whip till smooth.
In another bowl, sift baking soda, baking powder and flour;
mix into peanut butter batter. Add batter into the
refrigerator for 60 minutes.
Roll dough into the walnut-sized balls and add 2 inches
apart to the ungreased baking sheets. Flatten each ball
using a fork, shaping a crisscross pattern.
Bake for roughly 10 minutes till cookies starts to brown in
the preheated oven.
Total Fat: 9.3
Sodium: 164
Cholesterol: 10
Protein: 4.6
111. Healthier Creamy Rice Pudding
Ingredients
1 1/2 cups water
3/4 cup uncooked brown rice
1 1/2 cups low-fat milk
1/3 cup white sugar
1/4 teaspoon salt
1/2 cup low-fat milk
1 egg, beaten
2/3 cup raisins
1 tablespoon butter
Direction
In a saucepan, mix together the rice and water on high
heat, then boil. Lower the heat to medium-low, put cover
and let it simmer for around 45 minutes until it becomes
tender.
In a clean saucepan, mix together the salt, sugar, 1 1/2
cups milk and cooked rice. Let it cook for 15 to 20 minutes
on medium heat until it becomes creamy and thick. Stir in
raisins, beaten egg and leftover 1/2 cup of milk. Let it cook
for additional 2 minutes, mixing continuously. Take it out of
the heat and stir in vanilla extract and butter. Serve it
warm.
Total Fat: 6.4
Sodium: 252
Cholesterol: 59
Protein: 9.2
112. Healthier No Bake Cookies I
Ingredients
1/2 cup butter
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1/2 cup unsweetened coconut
Direction
Mix the cocoa, butter, milk, and sugar in the saucepan.
Boil and cook for roughly 1 1/2 minutes till the sugar is
dissolved. Take out of the heat and stir in the vanilla
extract, coconut, oats and peanut butter. Roll the dough
into walnut-sized balls and position onto the waxed paper.
Allow it to cool down till hardened.
Total Fat: 5.7
Sodium: 38
Cholesterol: 7
Protein: 2.1
113. Healthier Simple White Cake
Ingredients
1/2 cup butter
3/4 cup white sugar
2 eggs
1 1/2 cups whole wheat pastry flour
1 3/4 teaspoons baking powder
Direction
Set an oven to preheat to 175 ° C (350 ° F), then grease
and flour a 9x9-inch pan.
In a big bowl, beat the sugar and butter using an electric
mixer until fluffy and light. The mixture must be visibly
lighter in color. Add the room-temperature eggs, one at a
time, letting each egg combine into the butter mixture prior
to adding the next one. Beat in vanilla extract with the last
egg. Mix together the baking powder and flour, then add to
the butter mixture, stirring well. Mix in milk until the batter
has a smooth texture. Spoon or pour the batter into the
prepped pan.
the cake bounces back when touched.
Total Fat: 8.8
Sodium: 144
Cholesterol: 52
Protein: 3.2
114. Healthier Soft Oatmeal Cookies
Ingredients
1/2 cup white sugar
2 eggs
1 teaspoon salt
1 cup diced, pitted dates
3 cups rolled oats
Direction
Beat the brown sugar, white sugar and butter using the
electric mixer in the big bowl till smooth. Put in the eggs,
one at a time, let each egg blend into butter mixture prior
to putting in the next one. Beat in the vanilla extract. Mix
the cinnamon, salt, baking soda, whole wheat flour, and
all-purpose flour in another bowl; stir to the butter mixture.
Fold in the dates and oats. Keep the dough covered and
chilled for no less than 60 minutes.
Grease 2 baking sheets.
Roll the dough into walnut-sized balls and position 2-in.
apart onto the baking sheets. Flatten each of the cookies
using a big fork.
Bake in the preheated oven for 8-10 minutes till the
cookies turn golden brown. Let the cookies cool down on
the baking sheet for 5 minutes prior to taking out onto the
wire rack to cool down totally.
Cholesterol: 36
Protein: 3.3
Total Fat: 8.9
Sodium: 213
115. Healthier Southern Peach Cobbler
Ingredients
8 fresh peaches - peeled, pitted, and sliced into thin
wedges
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup whole wheat pastry flour
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small
pieces
Direction
In a big bowl, mix together the cornstarch, lemon juice,
nutmeg, 1/4 tsp cinnamon, 2 tbsp. brown sugar and
peaches, then toss until evenly coated; pour into a 2-quart
baking dish.
Let it bake for 10 minutes in the preheated oven.
In the meantime, in a big bowl, mix together the salt,
baking powder, 1/4 cup brown sugar, white sugar and
flour. Use a pastry blender or your fingertips to blend in
the butter until the mixture looks like coarse meal. Mix in
water until just blended.
Take out the peaches from the oven and drop spoonfuls of
the flour mixture on top of them.
Combine 1 tsp ground cinnamon and 2 tbsp. brown sugar.
Sprinkle cinnamon-sugar mixture over the entire cobbler.
Let it bake for about 30 minutes until the topping turns
golden.
Sodium: 431
Cholesterol: 46
Protein: 3.3
Total Fat: 17.7
116. Healthier Sweet Potato Pie I
Ingredients
1 (1 pound) sweet potato
1/2 cup white sugar
1 cup low-fat milk
2 eggs
1 (9 inch) unbaked whole wheat pie crust
Direction
In skin, boil sweet potato whole in small pot for 40-50
minutes till done. Drain then use cold water to cool sweet
potato; remove skin.
Break apart sweet potato in big bowl; mix butter in. Use
electric mixer to beat well; beat in vanilla extract,
cinnamon, nutmeg, eggs, milk and sugar on medium
speed till mixture is smooth. Put filling in unbaked pie
crust.
In preheated oven, bake for 45-55 minutes till an inserted
knife in the middle exits clean; pie puffs up like a souffle, it
will sink down while cooling.
Sodium: 245
Cholesterol: 79
Protein: 4.3
Total Fat: 18.6
117. Healthier Too Much Chocolate Cake
Ingredients
1 (18.25 ounce) package natural chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup low-fat sour cream
1/2 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
1 cup semisweet chocolate chips
2 tablespoons confectioner's sugar for dusting on top of
cooled cake (optional)
Direction
Set oven to preheat at 175 ° C (350 ° F). Prepare a 12-cup
tube pan by greasing it.
Mix together water, beaten eggs, sour cream, oil, pudding
mix, and cake mix in a large bowl till smooth. Stir
chocolate chips into the mixture. Transfer the batter into
the greased pan.
In preheated oven, bake until top is springy when touched
and an inserted wooden toothpick exits clean, for about 50
to 55 minutes. Let the cake cool down thoroughly in pan
for at least 1 1/2 hours then flip it out onto plate. Sprinkle
confectioner's sugar on top before serving.
Cholesterol: 70
Protein: 6
Total Fat: 24.3
Sodium: 519
118. Healthy Banana Cookies
Ingredients
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
Direction
Set oven at 175 ° C (350 ° F) and start preheating.
Smash bananas in a big bowl. Mix in vanilla, oil, dates and
oats. Blend well, let rest for 15 minutes. Drop them by
teaspoonfuls on an uncoated cookie tray.
Put them in the preheated oven and bake until they turn
light brown, or for 20 minutes.
Cholesterol: 0
Protein: 0.8
Total Fat: 2.4
Sodium: 1
119. Healthy Chocolate Pudding
Ingredients
1 cup almond milk
1/4 cup coconut sugar
2 tablespoons cocoa powder
1 1/2 tablespoons cornstarch
Direction
In a saucepan, put the vanilla extract, cornstarch, cocoa
powder, coconut sugar and almond milk on low heat. Mix
together for about 10 minutes, until it becomes smooth
and thick.
Cholesterol: 0
Protein: 1.6
Total Fat: 2.1
Sodium: 87
120. Healthy And Tasty Strawberry Sherbet
Ingredients
2 cups frozen strawberries
1 teaspoon lemon juice
Direction
In a food processor, put strawberries and beat about 30
seconds until smooth. Beat in lemon juice and sugar,
about 10 seconds more.
Put sherbet in the freezer for about 1 hour until solid.
Total Fat: 0.1
Sodium: 2
Cholesterol: 0
Protein: 0.5
121. Honey Baked Apples
Ingredients
6 green apples
1 1/2 cups fresh cranberries
2 1/4 cups water
3 tablespoons honey
Direction
Take off the peel from the top third of each apple, then
core. In a baking dish, put the apples and put as many
cranberries as you can fit to fill the core holes.
In the meantime, in a small saucepan, mix together the
honey, brown sugar and water, then boil and mix from
time to time, until the honey and sugar dissolves, if
needed. When it boils, pour the mixture on top of the
apples.
Let it bake in the preheated oven for an hour and baste it
using the juices every 15-20 minutes. Serve together with
vanilla ice cream.
Sodium: 27
Cholesterol: 9
Protein: 1.3
Total Fat: 2.3
122. Honeydew Blueberry Soup
Ingredients
1 honeydew melon
1 pint blueberries
6 oatmeal cookies
Direction
Cut melon into chunks, from the rind. In a blender or food
processor, puree melon chunks until smooth. Transfer in a
big bowl and stir into pureed melon with blueberries.
Refrigerate until quite chilled.
To serve, scoop soup into individual bowls and crumble
over each serving with an oatmeal cookie.
Sodium: 96
Cholesterol: 0
Protein: 2.5
Total Fat: 3.2
123. Hot Cinnamon Candy Covered Apples
Ingredients
6 apples
2 cups water
2 cups white sugar
2 cups light corn syrup
1 tablespoon red food coloring
1 teaspoon cinnamon oil
Direction
Line aluminum foil on a cookie sheet and dust it with
Discard stems from apples and wash them thoroughly.
Use a rounded wooden craft stick to spear each apple
through the bottom. Dry thoroughly and put aside.
Heat corn syrup, sugar, and water to a boil in a large
saucepan. Lower the heat to medium-high. Keep heating
to boil, stirring to avoid burning, until the mixture achieves
300 ° F (150 ° C). Take away from heat, and while stirring,
put in cinnamon oil and food coloring.
Working quickly, plunge each apple into the candy
mixture, coating well. Arrange apples on the prepared
cookie sheet to cool. Chill in the refrigerator for 2 hours.
Protein: 0.3
Total Fat: 0.5
Sodium: 68
Cholesterol: 0
124. Huckleberry Buckle II
Ingredients
1/4 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup milk
2 1/2 cups huckleberries
3/4 cup white sugar
1 tablespoon butter
Direction
the base of a 9-inch square pan.
Cream half a cup of sugar and a quarter cup of butter in a
big bowl. Mix together the salt, baking powder and flour in
another small bowl, then mix it into the butter mixture. Mix
in milk (the mixture will get lumpy and thick). Spread the
batter to the prepped pan.
Mix together the half a cup of boiling water, 3/4 cup sugar
and berries in a big bowl, then pour on top of the batter in
the pan. Dot the leftover 1 tbsp of butter on top.
Let it bake for 45-50 minutes in the preheated oven.
Sodium: 179
Cholesterol: 20
Protein: 2.5
Total Fat: 7.8
125. Juicy Fruit Salad
Ingredients
1 (15 ounce) can pineapple chunks with juice
1 apple - peeled, cored and diced
1 orange - peeled, diced and juice reserved
1 banana, sliced
1 cup seedless green grapes, halved
Direction
Toss grapes, banana, orange, apple and pineapple
together in a big bowl. Put in juice from pineapple and
orange, allowing to chill until ready to serve.
Total Fat: 0.3
Sodium: 2
Cholesterol: 0
Protein: 1
126. Kiwi Lime Pops
Ingredients
6 kiwi fruits, divided
1/2 cup white sugar
1/2 cup fresh lime juice
Direction
Prepare 5 pieces of kiwi, cut half in crosswise and scoop
flesh from the skins using a spoon. Place the kiwis in the
blender with lime juice and sugar, and process for about
15 seconds until pureed.
Pour the puree into a measuring cup with a spout and
distribute evenly on 6 3-ounce flat ice pop molds.
Peel and thinly slice crosswise the remaining pieces of
kiwi into 12 slices. Immerse 2 slices of kiwi into each
mold, arranging them so the 1 slice presses against each
of the mold ’ s wide sides. Cover the molds, with sticks
inserted at the center of each slices, and freeze for at
least 4 hours up to 2 weeks until solid.
Protein: 0.9
Total Fat: 0.4
Sodium: 3
Cholesterol: 0
127. Lime Jell O ® Waldorf Salad
Ingredients
2 (3 ounce) packages lime-flavored gelatin mix (such as
Jell-O ® )
2 cups cold water
4 red apples, chopped
4 stalks celery, chopped
1/2 cup chopped walnuts, or to taste (optional)
Direction
In a bowl, dissolve the lime gelatin in boiling water; mix
cold water into gelatin. Pour the gelatin into mould.
Mix walnuts, celery and apples into gelatin. Let it stand in
the fridge for about 4 hours or until firm. To loosen the
salad, dip the mold into hot water; then put a plate above
the mold and invert to discharge salad from the mold.
Total Fat: 4.9
Sodium: 116
Cholesterol: 0
Protein: 3.3
128. Lime And Tequila Infused Strawberries
Ingredients
6 tablespoons triple sec
1/3 cup white sugar
1/3 cup fresh lime juice
3 1/2 tablespoons tequila
2 tablespoons grated lime zest
2 pounds fresh strawberries, hulled and sliced
Direction
In a bowl, combine lime zest, tequila, lime juice, sugar and
triple sec; dissolve sugar by stirring. Put on top of the
strawberries in a large bowl. Let sit and stir frequently until
it creates juice, about 1 hour.
Total Fat: 0.5
Sodium: 3
Cholesterol: 0
Protein: 1.1
129. Limeabalemon Glaciate
Ingredients
1 1/2 cups crushed ice
1 ripe banana
1/2 lime, juiced
1/2 lemon, juiced
1 tablespoon shredded coconut, as garnish (optional)
2 pitted cherries, as garnish (optional)
Direction
Bring banana and ice into a blender; pulse on low until
combined, pouring in lemon juice and lime juice while
blending to prevent ice from freezing on the side of the
blender. Pour into a tall glass, topped with a cherry or
coconut; serve.
Sodium: 11
Cholesterol: 0
Protein: 1.2
Total Fat: 1
130. Low Fat Breakfast Cookies
Ingredients
1 1/2 cups rolled oats
1/2 cup light brown sugar
1 1/2 teaspoons wheat germ
1/4 teaspoon salt
1 ripe banana, mashed
2 egg whites
1/2 cup chocolate chips
Direction
Preheat the oven to 175 ° C or 350 ° Fahrenheit. Place a
silicone mat or parchment paper on a baking sheet.
In a big bowl, mix salt, oats, baking soda, whole wheat
flour, baking powder, all-purpose flour, wheat germ, and
brown sugar together. Stir in vanilla extract, banana, egg
whites, and applesauce. Softly incorporate cranberries
and chocolate chips into the batter. Scoop a tablespoon of
batter at a time in the baking sheet.
Bake for 12 mins in the 350 ° Fahrenheit oven until
golden.
Total Fat: 4.5
Sodium: 203
Cholesterol: 0
Protein: 5.5
131. Mango Freezer Treat
Ingredients
7 medium mangos
4 cups whole milk
1 cup white sugar
1 pinch salt
3 tablespoons amaretto liqueur
Direction
Cut mangoes in 1/2 along widest part. Discard the seed.
Using a large spoon, take the flesh out of skin and place
into the food processor. Puree mango. Put aside.
Stir salt, flour, sugar and cornstarch together in a
saucepan. Stir in the milk gradually so that no lumps will
form. Cook over medium-low heat until starting to bubble,
stirring constantly. Take away from the heat. Stir in mango
puree until they are well blended. Stir in amaretto.
Transfer the mixture to a 9x13 inch glass dish, then wrap
surface with the plastic wrap. Let freeze until firm.
Sodium: 35
Cholesterol: 8
Protein: 3.4
Total Fat: 3
132. Maple Banana Ice Cream
Ingredients
4 ripe bananas
1/2 cup Almond Breeze Original OR any Almond Breeze
Almond-Cashew Blend
2 tablespoons maple syrup
1 tablespoon honey
1 vanilla bean
1 pinch salt
Direction
In a blender, mix together all the ingredients and prior to
blending, cut the vanilla bean lengthwise, then scrape the
knife down the interior of the bean to extract the seeds.
Put these with the other ingredients in a blender and blend
until it becomes smooth. Move the ingredients to an ice
cream maker and it's done. This is an easy recipe and
going to the grocery store to buy the ingredients for the
recipe is the hardest part. Keep the ice cream in the
freezer prior to serving because this dessert melts quickly.
If an ice cream maker is unavailable, you can cut the
bananas to thin pieces and put it on the baking trays lined
with parchment and let it freeze ideally overnight. Put
these and the remaining ingredients into the blender and
blend it until it becomes smooth, then serve right away.
The texture of this dessert is similar to soft serve yet is still
very delicious.
Total Fat: 0.7
Sodium: 57
Cholesterol: 0
Protein: 1.4
133. Mexican Mango
Ingredients
1/4 cup water
1 tablespoon chili powder
1 pinch salt
1 mango - peeled, seeded, and sliced
Direction
In a small saucepan, boil water. Stir in lemon juice, salt
and chili powder until they become hot and smooth. Put in
sliced mango; coat by tossing. Let chili sauce soak up a
few mins. Then serve.
Cholesterol: 0
Protein: 1.1
Total Fat: 0.9
Sodium: 43
134. Mincemeat II
Ingredients
3 pounds pork butt roast
2 (12 ounce) packages fresh cranberries
3 cups water
1 quart chopped apples
1 large orange
1 lemon
2 pounds raisins
3 (16 ounce) cans pitted sour red pie cherries
3 (16 ounce) cans gooseberries
2 cups brandy
2 cups distilled white vinegar
4 cups white sugar
1 tablespoon ground cloves
1 tablespoon ground nutmeg
2 tablespoons ground cinnamon
2 tablespoons ground allspice
Direction
Preheat an oven to 175 ° C/350 ° F. Put meat in a roasting
pan; cook for about 1 1/2 hours till tender. When done,
remove meat; don ’ t turn oven off.
Simmer water and cranberries in a medium saucepan on
low heat till cranberries start to split open as meat is
cooking.
When meat is finished, grind together with chopped
apples; put aside.
Grind up lemon and orange, peel and all; transfer into a
big ovenproof pan. Add allspice, cinnamon, nutmeg,
cloves, vinegar, sugar, brandy, gooseberries, cherries,
raisins and cranberries; thoroughly mix together. Mix in
meat mixture.
Use aluminum foil to cover pan; put into oven. Heat
mincemeat, occasionally mixing, for 30 minutes.
Sterilize enough lids and canning jars to fit all the
mincemeat.
Put a wire rack inn bottom of a big stock pot; fill with water
halfway. Put water onto a rolling boil.
Into sterilized jars, pack mincemeat; be sure there aren ’ t
any air bubbles or spaces. Fill jars all the way to top;
screw lids on. Lower the jars in boiling water carefully with
a holder; be sure there ’ s 2-in. minimum space between
jars. If needed, add boiling water on jars to cover by 2-in.
water. Cover the pot; process for 30 minutes.
Lift jars from water carefully with a holder; put on a cloth-
covered or wooden surface, 2-in. apart minimum. Cool;
press on jar lid to check seal. If it doesn ’ t move down or
up at all, it ’ s properly sealed. Before using, you should
age mincemeat for 2 or 3 months.
Sodium: 14
Cholesterol: 11
Protein: 4
Total Fat: 2.7
135. Mint Orange Terrine
Ingredients
9 medium oranges
2 1/2 cups orange juice
2 tablespoons honey
4 teaspoons unflavored gelatin
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh mint
Direction
In a saucepan, grate rind from 2 oranges. Put aside. Cut
away white pith and skin from all oranges. Slice thinly,
removing all seeds, saving all juice. Transfer orange juice
to saucepan along with gelatin and honey. Then stir over
medium heat until gelatin is dissolved.
Create thin layer of the orange slices on bottom of a loaf
pan, about 8x4-inch. Top with some of the 3 tablespoons
chopped mint; alternate between the orange slices and
mint layers until used up. Pour hot orange juice slowly
over oranges. Lightly tap pan to discard all the air pockets.
Chill overnight until firm, then unmold. Slice into the thick
pieces; decorate with one tablespoon mint.
Cholesterol: 0
Protein: 3
Total Fat: 0.3
Sodium: 3
136. Mizu Shingen Mochi With Strawberry
Compote
Ingredients
Mizu Shingen Mochi:
3/4 cup hot water
1 1/2 teaspoons agar-agar powder
Strawberry Compote:
1/4 cup white sugar
1/4 cup water
1/4 teaspoon arrowroot powder
1 pound fresh strawberries, cut into quarters
1 lemon, zested and juiced
Direction
In a saucepan, mix agar-agar, 2 tablespoons sugar and
3/4 cup of hot water. Heat to a low boil. Cook while stirring
for 3 to 5 minutes until agar-agar and sugar are dissolved.
Transfer the mochi mixture to a spherical mold and chill
for 6 to 12 hours until set.
Over medium heat, combine together 1/4 cup water and
1/4 cup of white sugar in a saucepan. Cook while stirring
for 2 to 4 minutes until the sugar has dissolved. Stir in
arrowroot for about 1 minute until dissolved. Add lemon
juice, lemon zest and strawberries. Cook while stirring for
5 to 10 minutes on medium-low heat until the strawberries
begin to release their juice and have soften. Place the
strawberry compote in a storage container and let cool to
lukewarm temperature. Put in the fridge for about 30
minutes until chilled.
Put mochi in a serving dish and sprinkle strawberry
compote on top of it.
Sodium: 4
Cholesterol: 0
Protein: 1.1
Total Fat: 0.4
137. Mom G's Cranberry Jell O ® Salad
Ingredients
2 (3 ounce) packages lemon-flavored gelatin mix (such as
Jell-O ® )
1 1/2 cups boiling water
2 cups cold water
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup crushed pineapple, drained
3/4 cup chopped celery
Direction
Put the lemon gelatin in boiling water in a bowl and
dissolve it well; mix in cold water. Put inside the
refrigerator to chill for 30 to 40 minutes until somewhat
thickened.
Process the cranberries in a food processor to chop and
add the sugar, pulse it once or twice to blend. Allow the
cranberry mixture to rest for a few minutes to let the sugar
dissolve. Mix the pineapple, cranberry mixture, walnuts
and celery into the gelatin. Pour the mixture in a gelatin
mold or you can also use a serving dish. Place inside the
fridge for roughly 4 hours until entirely set.
Cholesterol: 0
Protein: 3.4
Total Fat: 4.9
Sodium: 128
138. Momma Lamb's Famous Fruit Salad
Ingredients
1 (20 ounce) can pineapple chunks
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can mandarin oranges, drained
1 (10 ounce) jar maraschino cherries, drained
3 bananas
Direction
In a large bowl, drain all of the juice from pineapple. Put
pineapple chunks aside.
Add vanilla pudding mix to the pineapple juice and stir well
until smooth. Mix in maraschino cherries, mandarin
oranges and pineapple chunks. Stir well. Keep in the
fridge for at least half an hour.
Just before serving, cut bananas in slices into the bowl
and fold in.
Cholesterol: 0
Protein: 1.6
Total Fat: 0.5
Sodium: 342
139. Moore's Cranberry Gelatin Salad
Ingredients
1 cup white sugar
1 1/2 cups cold water
1 pound cranberries
1 orange
1 1/2 cups crushed pineapple, drained
2 cups seedless red grapes, halved
1 1/2 cups diced apples
Direction
Put into gelatin with sugar, then stir in boiling water and
stir until gelatin has dissolved. Stir in pineapples juice or
cold water, then refrigerate until gelatin is thickened.
In a food processor, grind the orange and cranberries
finely, or you can run them through a meat grinder.
Put into thickened gelatin with cubed apples, grapes,
drained crushed pineapple and ground cranberry mixture.
Transfer the mixture into a 9 ” x13 ” pan or big bowl. Chill
overnight prior to serving.
Total Fat: 0.3
Sodium: 57
Cholesterol: 0
Protein: 2.1
140. No Oat Apple Crisp
Ingredients
8 apples
1 cup white sugar
1 tablespoon baking powder
1 egg
1 1/2 tablespoons ground cinnamon
1/4 cup white sugar
1 tablespoon butter, melted
Direction
Combine egg, baking powder, 1 cup sugar and flour
together. Mixture will resemble cornmeal.
Peel the apples, remove core, and cut. Combine with half
tablespoon of the cinnamon. In an oiled 8-in. square pan,
add apples. On top of the apples, scatter the flour mixture.
Combine a quarter cup of sugar and a tablespoon of
cinnamon together; scatter over crisp surface. Pour
margarine or butter over.
Bake for an hour at 150 ° C (or 300 ° F). Serve while
warm.
Cholesterol: 18
Protein: 1.9
Total Fat: 1.6
Sodium: 136
141. Oatmeal Fruit Cookie Mix In A Jar
Ingredients
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup golden raisins
2/3 cup flaked coconut
1/2 teaspoon salt
Direction
Combine the baking soda, salt and flour.
Begin with brown sugar, layer ingredients in 1-liter-sized
glass jar in given order. End with flour mixture.
Attach a card with following instructions: For the Oatmeal
Fruit Cookies 1. Preheat oven to 175 degrees C (350
degrees F). Use parchment paper to line 1 baking sheet.
2. Empty contents of jar to the big bowl. With the wooden
spoon, blend mixture till well-mixed. 3. Use hands to work
in half cup of the softened butter/margarine till mixture
looks like coarse crumbs. 4. Beat 1 egg along with a
quarter cup of milk and 1 tsp. of vanilla. Still use your
hands/the wooden spoon, blend egg mixture to dough till
well-mixed. 5. Drop the teaspoon-sized mounds with 2-in.
apart to prepped baking sheet. Bake at 175 degrees C
(350 degrees F) till edges turn light brown or for 10-14
minutes. Put the cookies onto the rack to finish the
cooling. Makes roughly 2 dozen cookies.
Protein: 4.3
Total Fat: 2.4
Sodium: 167
Cholesterol: 0
142. Old Fashioned Fruit Soup
Ingredients
3/4 cup chopped dried apricots
3/4 cup chopped prunes
6 cups cold water
1 cinnamon stick
2 slices lemon
3 tablespoons instant tapioca
1 cup white sugar
2 tablespoons raisins
1 tablespoon dried currants
1 tart apple - peeled, cored and chopped
Direction
Combine water, prunes and apricots together in a large
pot; allow to rest for 30 minutes.
Mix in sugar, tapioca, lemon slices and cinnamon stick;
boil over medium-high heat. Turn the heat down; simmer
with a cover for 10 minutes. Mix in apple, currants and
raisins; simmer till the apples become tender, 5 minutes
longer. Take away from the heat; allow to cool completely.
Take the cinnamon stick away; place in the refrigerator till
cold.
Protein: 1
Total Fat: 0.2
Sodium: 3
Cholesterol: 0
143. One Ingredient Sorbet
Ingredients
12 fresh strawberries, hulled and chopped
5 bananas, peeled and chopped
Direction
Keep the bananas and strawberries in separate
resealable plastic bags or containers. Let it freeze for at
least 2 hours or overnight.
Process the strawberries in a food processor or blender
until smooth.
Process also the bananas in a food processor or blender
until smooth.
Total Fat: 0.4
Sodium: 1
Cholesterol: 0
Protein: 1.3
144. Orange Baked Alaska
Ingredients
1 pint orange sherbet
3 oranges
3 egg whites
1/4 teaspoon cream of tartar
Direction
Scoop orange sherbet to 6 balls; put onto plate. Freeze for
a minimum of 4 hours till very firm.
Across the center, slice oranges in half; use a small knife
to cut around edges. Remove membrane and fruit;
reserve peel shells and fruit. Chop orange sections; put
them into bottom of the shells.
Preheat an oven to 220 ° C/450 ° F. Whip egg whites
using an electric mixer till foamy in a clean metal or glass
bowl; stir in cream of tartar. Beat in sugar slowly while
whipping till glossy and stiff.
Put orange shells onto baking sheet; into each one, add a
sherbet ball. Use meringue to cover sherbet, sealing to
the edges of orange peel.
In preheated oven, bake till browned for 5 minutes.
Remove; immediately serve.
Sodium: 28
Cholesterol: 0
Protein: 2.6
Total Fat: 0.1
145. Orange Pumpkin Gelatin
Ingredients
1 cup boiling water
1 (3 ounce) package orange-flavored Jell-O ®
1/4 cup brown sugar
2 cups pumpkin puree
2/3 cup cold water
Direction
In a bowl, stir gelatin and 1 cup of boiling water together.
Whisk cinnamon and brown sugar into the mixture until
sugar has dissolved. Put in cold water and pumpkin
puree, then stir the mixture until smooth. Cover and
refrigerate for 2 hours until set.
Sodium: 86
Cholesterol: 0
Protein: 4.1
Total Fat: 0.5
146. Orange Sherbet Salad I
Ingredients
2 (6 ounce) packages orange flavored Jell-O ®
1 quart orange sherbet
2 (11 ounce) cans mandarin oranges
3 bananas, sliced
Direction
Mix boiling water and gelatin together, then stir until
dissolved. Put in fruit and sherbet then blend well.
Transfer into a 13 ” x9 ” dish and refrigerate until set.
Serve cold.
Sodium: 210
Cholesterol: 0
Protein: 6.2
Total Fat: 0.3
147. Oven Fried Bananas
Ingredients
cooking spray
1/4 cup dry bread crumbs
1 tablespoon granular no-calorie sucralose sweetener
(such as Splenda ® )
1 pinch salt
1 large banana, cut into slices
Direction
Preheat oven to 220 ° C/425 ° F.
Line parchment paper on a baking sheet; spray using
cooking spray.
Mix salt, ginger, cinnamon, no-calorie sweetener and
bread crumbs in a bowl.
Spray cooking spray on both sides of banana slices.
Coat banana slices by rolling in bread crumb mixture; put
slices onto lined baking sheet.
Spray banana slices lightly one more time.
In preheated oven, bake for 10-15 minutes till crisp.
Sodium: 100
Cholesterol: 0
Protein: 2.6
Total Fat: 1.4
148. Paleo Coconut Lemon Cake
Ingredients
cooking spray
1/2 cup fresh lemon juice
3 egg whites
1 teaspoon lemon extract
1/4 teaspoon salt
1/4 cup coconut oil, melted and cooled
3 tablespoons honey
1 1/2 cups coconut flour
2 tablespoons almond flour
1 1/2 teaspoons baking powder
1 lemon, zested
Direction
Preheat an oven to 175 ° C/350 ° F. Use cooking spray to
grease 9-in. baking pan.
In stand mixer bowl with whisk attachment, beat salt,
lemon extract, egg whites and lemon juice till fluffy and
thick. Beat honey, coconut oil and applesauce in.
Mix baking soda, baking powder, almond flour and
coconut flour in another bowl. Turn mixer on; slowly add
coconut flour mixture till batter just combines.
Scrape batter in prepped baking pan; gently press down
using your palm to evenly spread in pan. Evenly sprinkle
lemon zest on top.
In preheated oven, bake for 50 minutes till top is golden
brown. Cool for 30 minutes minimum in pan; invest on
rack. Cool for 30 more minutes. Cut to 12 bars.
Total Fat: 5.2
Sodium: 229
Cholesterol: 0
Protein: 1.3
149. Papaya Boats
Ingredients
1 cup fat-free plain yogurt
1/4 cup walnuts
1/4 cup raisins
1 cup chopped fresh strawberries
2 medium papayas, cut in half lengthwise and seeded
2 tablespoons honey
Direction
Combine raisins, walnuts, and yogurt in a bowl. Add in the
strawberries then fold. Scoop the mixture into the middles
of the papaya halves. Top with honey then serve.
Cholesterol: 1
Protein: 5.7
Total Fat: 5.3
Sodium: 52
150. Party Cranberry Salad
Ingredients
1 (20 ounce) can crushed pineapple, drained with juice
reserved
1 (3 ounce) package cranberry flavored Jell-O ® mix
1 (3 ounce) package raspberry flavored Jell-O ® mix
1 cup cold water
2 (16 ounce) cans whole cranberry sauce
1 apple - peeled, cored, and chopped
1/4 cup peeled, cored and sliced apple
Direction
In a saucepan, mix together saved syrup and enough
water to make 1 cup. Bring the mixture to a boil and put in
raspberry gelatin and cranberry; mix until dissolved. Put in
cold water and allow to cool down to room temperature.
In a mixing bowl, combine nuts, apples, cranberry sauce
and pineapple. Put into the gelatin and combine well.
Transfer into serving dish and refrigerate until ready to
serve. Top with sliced apples dipped in lemon juice to
garnish.
Cholesterol: 0
Protein: 2.5
Total Fat: 3.5
Sodium: 72
151. Pears Panos
Ingredients
4 Bosc pears, halved and cored
1/2 cup white sugar
1/4 cup Cointreau or other orange liqueur
Direction
In a big saucepan, place pears; add sufficient water to
cover by 1 inch. Mix in sugar; heat to a boil. Without cover,
cook around 1 hour until liquid is decreased into a light
syrup. Take away from heat; mix in vanilla. Allow to cool
just until warm. Mix in liqueur; serve.
Sodium: 1
Cholesterol: 0
Protein: 0.3
Total Fat: 0.1
152. Plum Clafouti
Ingredients
6 tablespoons white sugar, divided
14 Italian prune plums, halved and pitted
3 eggs
1 1/3 cups milk
1 1/2 teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
2 tablespoons confectioners' sugar
Direction
Preheat oven to 190 ° C or 375 ° Fahrenheit. In a ten-inch
pie plate, spread butter and sprinkle the bottom with a
tablespoon of sugar.
Assemble the plum halves on the pie plate cut-side down
until it covers the bottom. Coat 2tbsp sugar over the
plums. Mix in salt, remaining 3tbsp sugar, vanilla, eggs,
cinnamon, milk, lemon zest, and flour together in a
blender for 2mins until smooth; pour over the plums.
Place the pie plate in preheated oven and bake for 50-
60mins until light brown and firm. Let it cool for 5mins then
slice. Sprinkle confectioners ’ sugar on top to serve.
Cholesterol: 73
Protein: 5.6
Total Fat: 3.1
Sodium: 63
153. Plum Dumplings
Ingredients
25 Italian prune plums
3 tablespoons sugar
2 large potatoes, peeled and quartered
Dough:
1 teaspoon sugar
1/2 teaspoon salt
3 egg yolks
2 tablespoons shortening or butter, softened
Sauce:
1/2 cup butter
1 1/2 cups dark brown sugar
1/4 cup fine dry bread crumbs
Direction
Slice the plums open early in half then take out the pit. Put
1/3tsp sugar in each plum hollow, then close it. Place the
closed plum in a bowl then set aside.
In a pot, put potatoes then pour in enough water to cover;
boil. Cook the potatoes until tender; drain. Let the
potatoes cool. With a potato masher or fork, mash the
cooled potatoes until you have a cup of mashed potatoes.
Let it stand and keep the potatoes warm.
For the dough, sift salt, flour, baking powder, and sugar
together on a breadboard; form a well in the middle of the
mixture. Put in shortening, egg yolks, and a cup of
mashed potatoes then mix until it forms into a smooth and
flexible dough.
Once well-kneaded, roll the dough on a floured
breadboard to a quarter-inch thick. Using a biscuit cutter,
cut dough into four-inch circles. With a dough round in
your hand, put one whole pitted plum in the middle. Top
with another round dough then press the edges together
to seal. Avoid making leaks to prevent the plum from
coming out while cooking.
Boil a big pot of salted water; add in dumplings. Boil
slightly for 10mins.
Prepare the sauce. On medium heat, melt butter in a big
skillet then mix in brown sugar. If preferred, mix in some of
the juice from pitted plums. Mix in a few bread crumbs to
make sauce thick.
Once cooked, take the dumplings out of the boiling water.
Transfer to the big skillet; flip dumplings to coat. Serve hot
dumplings with sauce on top.
Sodium: 236
Cholesterol: 86
Protein: 7.2
Total Fat: 14.1
154. Plum Flummery
Ingredients
2 cups plums, pitted and sliced
1 tablespoon water (optional)
1 (.25 ounce) package unflavored gelatin
1/2 cup hot water
1/2 cup white sugar
1/2 cup evaporated milk
Direction
Into saucepan over medium-low heat, put plums, place
cover, and let simmer for 5 to 10 minutes, mixing from
time to time, till plums are tender. In case mixture turns
extremely thick or begins to burn, put 1 tablespoon water.
Take off heat, and let cool.
In bowl, dissolve gelatin in half cup hot water, and mix in
lemon juice, sugar and cooled plums. Stir till sugar and
gelatin have dissolved. Refrigerate plum mixture to chill
for 30 minutes till it starts to thicken. In mixing bowl using
electric mixer, beat evaporated milk till thick, then into
plum mixture, slowly scoop whipped milk. Whip once more
using electric mixer till dessert is well blended and fluffy.
Refrigerate for a minimum of 3 hours prior to serving.
Total Fat: 2.1
Sodium: 30
Cholesterol: 7
Protein: 3.4
155. Poached Pears With Wine Vinaigrette
Ingredients
6 medium Bosc pears, peeled with stems intact
1 cup white wine
2 cups water
2 tablespoons sugar
1/2 vanilla bean, halved lengthwise
2 whole star anise pods
1 small cinnamon stick
1 lemon, zested
1 orange, zested
1/4 cup walnut oil
1/4 cup red wine vinegar
salt and freshly ground black pepper to taste
Direction
Remove the bottom part of the pears and place them in an
upright position at the bottom of a big pot. Put in the water
and wine and set the heat to high. Dredge with star anise,
orange and lemon peels, sugar, cinnamon stick, and
vanilla bean. Let the mixture boil then lower the heat to
medium-low setting; let it simmer for 20-25 minutes.
Remove the pot from heat and let it cool down fully. Set
aside 1/4 cup of the poaching liquid. Put the poached
pears in a covered bowl and keep in the fridge.
Crush 2 poached pears using a food processor or a
blender. Transfer the crushed poached pears in a big
bowl. Mix in the red wine vinegar, reserved poaching
liquid, and walnut oil. Put pepper and salt to taste. Cover
the mixture and keep in the fridge.
Put the remaining poached pears into solo bowls and
drizzle the prepared sauce on top.
Total Fat: 14
Sodium: 48
Cholesterol: 0
Protein: 1.2
156. Poires Au Vin Rouge (Pears In Red Wine)
Ingredients
3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed (optional)
3 whole black peppercorns (optional)
2 bay leaves (optional)
6 large firm pears
Direction
Mix bay leaves, peppercorns, fennel seed, orange zest,
cloves, cinnamon, sugar and red wine in big saucepan.
Peel pears; remove cores from bottom and leave stems
intact. Put aside. Boil wine on high heat, mixing till sugar
melts. Add pears; simmer. Lower heat to medium-low;
continue to simmer for 25 minutes till tender.
Remove pears from wine syrup and cover; refrigerate till
cold. Strain syrup through mesh sieve; discard spices.
Simmer syrup on medium heat till thick enough to coat the
back of a spoon; refrigerate syrup till cold.
Put on top of pears when syrup is cold; cover. Chill before
serving for a minimum of 2 hours.
Total Fat: 0.4
Sodium: 9
Cholesterol: 0
Protein: 1.1
157. Power Bars
Ingredients
1 cup white sugar
1 cup light corn syrup
3/4 cup reduced fat peanut butter
4 cups wheat and barley nugget cereal (e.g. Grape-
Nuts ™ )
Direction
Use foil to line the one 9x13-inch pan and spritz it with
nonstick cooking spray.
In a saucepan, boil the peanut butter, syrup and sugar for
1 minute. It should not be more than a minute, or the bars
will become impossible to eat. Put in the grape nuts and
mix. Instantly spread in the prepped pan. Allow to cool
and slice it into bars. This will be a great snack.
Total Fat: 3.2
Sodium: 173
Cholesterol: 0
Protein: 4.4
158. Power Cookies
Ingredients
4 cups rolled oats
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped pitted dates
1/2 cup flaked coconut
1/2 cup raisins
Direction
the cookie sheets. In a blender, grind the oats until it looks
like coarse flour.
Mash the beans in a medium bowl until it forms a smooth
paste. Stir in vanilla, brown sugar and white sugar until
well combined. Mix together the cinnamon, baking soda,
baking powder and ground oats, then blend into the bean
mixture. Stir in walnuts, raisins, coconut and dates. Drop
the dough onto the prepped cookie sheet by heaping
spoonfuls.
Let it bake in the preheated oven for 10-15 minutes until it
becomes golden. Allow to cool for 5 minutes on the baking
sheets, then transfer to the wire racks to completely cool.
Protein: 4.1
Total Fat: 4
Sodium: 147
Cholesterol: 0
159. Pudding Fruit Salad
Ingredients
1 (29 ounce) can pear slices, drained and cut into bite-
size pieces
1 (28 ounce) can sliced peaches, drained and cut into
bite-size pieces with 1 cup liquid reserved
1 (20 ounce) can pineapple tidbits, drained
1 (4.6 ounce) package non-instant vanilla pudding mix
Direction
In a serving bowl, combine together pineapple, peaches
and pears.
In a small saucepan, stir pudding mix into reserved liquid
from peaches on moderately low heat, then cook and stir
for 5 minutes, until the mixture is bubbly and pudding has
fully dissolved. Drizzle pudding mixture over fruit mixture
and stir to coat.
Chill salad for a minimum of 20 minutes, until totally
chilled.
Total Fat: 0.2
Sodium: 130
Cholesterol: 0
Protein: 1.3
160. Pumpkin Frozen Yogurt
Ingredients
1 (15 ounce) can pumpkin puree
1 1/2 cups low-fat plain Greek-style yogurt
1/2 cup maple syrup
Direction
Stir together cloves, nutmeg, cinnamon, vanilla extract,
maple syrup, yogurt, and pumpkin in a large bowl until
smooth. Refrigerate the mixture until well chilled; place in
an ice cream freezer follow the instructions of
manufacturer to freeze. Store the frozen yogurt in a
sealed container and freeze until serving.
Sodium: 146
Cholesterol: 0
Protein: 4.3
Total Fat: 0.3
161. Pumpkin Pie For Dieters
Ingredients
1/2 cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding
mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping
Direction
Mix instant pudding mix, milk and pumpkin in medium
bowl; mix pumpkin pie spice in. Fold 1/2 whipped topping
in.
Put in 8-in. pie plate; spread leftover whipped topping on
top. Chill till set for 1 hour.
Protein: 1.5
Total Fat: 0.3
Sodium: 394
Cholesterol: 1
162. Pumpkin Protein Cookies
Ingredients
3/4 cup SPLENDA ® Granular
1 cup rolled oats
1/2 cup soy flour
1 3/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1 tablespoon flax seeds (optional)
Direction
Set an oven to 175 ° C (350 ° F) to preheat.
Whisk together the nutmeg, cinnamon, salt, baking
powder, baking soda, soy flour, wheat flour, oats and
Splenda(R) in a big bowl. Stir in molasses, egg whites,
water, canola oil and pumpkin. If preferred, mix in flax
seeds. Roll into 14 big balls and flatten on a baking tray.
Bake in the preheated oven for 5 minutes. Avoid
overbaking; the cookies will become very dry if overbaked.
Cholesterol: 0
Protein: 4.2
Total Fat: 2.2
Sodium: 284
163. Pumpkin Rice Pudding
Ingredients
2 quarts water
1 cup Arborio rice
4 cups skim milk
1 vanilla bean, split lengthwise
1 pinch salt
1/3 cup white sugar
1/2 cup raisins
ground cinnamon, for garnish
Direction
In a saucepan, boil water over high heat and put in the
rice. Lower heat to medium-low and simmer for 7 minutes
without a cover; drain well.
In the same saucepan, heat the milk over medium-high
heat until boiling. Stir in salt, vanilla bean and rice. Lower
the heat to medium-low and simmer, frequently stirring,
until the rice absorbs most of the milk and becomes very
soft, 15-18 minutes. Remove the pan from heat, then
discard the vanilla bean, add the sugar and stir.
Preheat an oven to 350 ° F (175 ° C). Grease a 2-quart
baking dish.
In a large bowl, pour 1/2 rice pudding mixture. Add the
ground nutmeg, ground ginger, ground cinnamon and
pumpkin puree. In the prepared baking dish, scoop the
pumpkin rice pudding. Mix the raisins into the rest of rice
pudding mixture, and scoop it over the pumpkin rice
pudding.
Bake without a cover about half an hour until firm. Serve
warm, if you want, sprinkled with cinnamon.
Total Fat: 0.5
Sodium: 251
Cholesterol: 3
Protein: 9.3
164. Quinoa Pudding
Ingredients
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
1 teaspoon ground cinnamon, or to taste
salt to taste
Direction
Thoroughly rinse quinoa in a sieve; drain. Put quinoa into
medium saucepan with water; boil on high heat. Use lid to
cover pan; lower heat. Simmer for 15 minutes till quinoa is
tender and all water is absorbed.
Mix in salt, cinnamon, lemon juice, raisins and apple juice;
cover pan. Simmer for 15 minutes. Mix in vanilla extract
and serve warm.
Total Fat: 1.9
Sodium: 8
Cholesterol: 0
Protein: 4.4
165. Rachel's Cream Cheese Fruit Salad
Ingredients
2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
1/2 lemon, juiced
8 ounces fat-free strawberry cream cheese
1/2 cup packed light brown sugar
1/2 tablespoon ground cinnamon
1 cup fat-free pretzels, broken
Direction
Mix together grapes, strawberries, bananas, apples and
pears. Put some lemon juice on the mixture and toss.
Blend cinnamon, vanilla, brown sugar and cream cheese;
then add the pretzels and fruit. Fold them together. Serve
immediately with a dollop of lite whipped topping or let it
chill in the fridge.
Sodium: 267
Cholesterol: 5
Protein: 5.6
Total Fat: 0.7
166. Raspberry Shortcake Ice Pops
Ingredients
3 cups fresh raspberries
2/3 cup plain yogurt
1/2 cup cottage cheese
Direction
In a blender, blend raspberries till pureed. Through a
sieve, pour raspberries to strain seeds; throw seeds. In a
blender, blend cottage cheese, sugar, yogurt and seedless
raspberry puree till smooth. Put mixture in paper cups/ice
pop molds. Put ice pop sticks into mixture. Freeze for at
least 4 hours till solid.
Total Fat: 1.6
Sodium: 95
Cholesterol: 4
Protein: 4.3
167. Raspberry Sorbet Or Granita
Ingredients
4 (6 ounce) containers fresh red raspberries
1/2 cup honey
4 cups water, divided
3/4 cup white sugar
1/2 cup light corn syrup
Direction
In the work bowl of a food processor, insert raspberries
and process until smooth. If you want to make the sorbet
extra smooth, press the pureed raspberries against a fine
sieve to get rid of the seeds. In a big bowl, whisk the
pureed raspberries and honey together.
In a big saucepan, stir corn syrup, sugar and 3 cups of
water together until combined then bring it to a boil on
high heat. Leave it boiling for 2 minutes until the sugar
dissolves without stirring. Stir in the remaining cup of
water and sugar water into the raspberry puree.
Fill a very big bowl with ice and water to set up an ice
bath. Place the bowl of raspberry puree in the ice bath,
whisking until it cools. Transfer the cooled puree into a 9-
in. by 13-in. baking dish and cover it up. Freeze it for 6 to
8 hours until it turns solid. If the coarse texture of granita
is desired, scrape the frozen puree into small crumbs with
a fork. Alternatively, move the frozen puree into a food
processor and process until smooth to get a smooth
sorbet.
Cholesterol: 0
Protein: 0.7
Total Fat: 0.4
Sodium: 14
168. Raw Brownies
Ingredients
1 cup rolled oats
1/2 cup carob powder
1/4 cup toasted sesame seeds, ground
1/4 cup ground sunflower seeds
1/2 cup honey
2 cups chopped walnuts
Direction
Mix chopped nuts, honey, ground sunflower seeds,
ground sesame seeds, carob powder, and oats. Combine
well and transfer to the bottom of one 8-inch square dish
then press.
Let it chill and slice into 2-inch squares to serve. These
likely to be a little on the crumbly side.
Sodium: 2
Cholesterol: 0
Protein: 3.5
Total Fat: 11
169. Real German Baked Apples
Ingredients
1 egg white
1 teaspoon white sugar
2 teaspoons raisins
1 teaspoon crushed toffee candy
4 large Red Delicious apples, cored
Direction
Preheat an oven to 190 ° C (or 375 ° F). Arrange cored
apples upright in a shallow baking dish.
Beat egg white in medium bowl till it holds a firm peak.
Scatter in sugar, and beat just a little more. Mix in toffee,
raisins and cinnamon until equally blended. Scoop into
apples cores.
Bake for 5 to 10 minutes without cover until meringue
crisps. Cool a little prior to serving.
Total Fat: 0.8
Sodium: 22
Cholesterol: 1
Protein: 1.5
170. Red Hot Baked Apples
Ingredients
6 apples
1/3 cup cinnamon red hot candies
Direction
Heat oven to 350 ° F (175 ° C) to preheat. Grease an 8x8
inch square pan lightly.
Take out and save tops of apples. Core the apples,
leaving about 1/2 inch at the bottom. Put in the baking
dish.
Stir together cinnamon, cinnamon red-hot candies and
brown sugar in a small bowl. Scoop the mixture into each
apple. Replace apple tops. Scatter the remainder of the
mixture on the apples.
Bake in the heated oven uncovered for 30 to 35 minutes,
or until apples are soft.
Total Fat: 0.2
Sodium: 11
Cholesterol: 0
Protein: 0.4
171. Red Wine Poached Pears With Chocolate
Filling
Ingredients
4 pears, peeled, or more to taste
1 1/2 cups red wine
1 cup water
2/3 cup white sugar
1 star anise pod (optional)
1 (11 ounce) jar chocolate sauce (such as Fran's ® )
Direction
Slice off base of every pear and core from the base, giving
every pear a flat base to stand upright.
In a big saucepan, mix star anise, cinnamon, lemon juice,
sugar, water and wine; boil. Lower the heat and place
pears in saucepan on their sides. Let pears simmer for 10
minutes to 12 minutes. Flip pears and keep simmering for
8 to 10 minutes, till soft and effortlessly pricked using fork.
Do it in batches if necessary.
Take pears off wine mixture and put, standing upright, in
serving dish. Let wine sauce boil for an additional 5 to 10
minutes, till cooked down to roughly 3/4 cup.
Use chocolate sauce to fill every core cavity of pear. Top
each pear with wine sauce.
Sodium: 183
Cholesterol: 1
Protein: 3
Total Fat: 4.8
172. Rhubarb Gelatin Salad
Ingredients
3 cups chopped fresh rhubarb
2 tablespoons water
1 (3 ounce) package raspberry flavored Jell-O ® mix
1 cup cold water
1 cup chopped apple
Direction
Mix 2 tablespoons of water, sugar and rhubarb in a
saucepan on moderate heat. Boil, and cook until rhubarb
turns mushy, approximately 15 minutes. Combine
thoroughly to make a sauce. Taste, and adjust sugar if
necessary. Set a cup aside. Keep any excess for future
uses.
Mix a cup of boiling hot mixture of rhubarb and raspberry
flavored gelatin together in medium bowl until fully melted.
Mix in a cup of cold water, then stir in walnuts and apples.
Put into a serving bowl, and chill in the fridge until firm, 2
hours to 4 hours. Decorate with creamy salad dressing or
whipped topping prior to serving if desired.
Cholesterol: 0
Protein: 3.4
Total Fat: 6.7
Sodium: 54
173. Rumbleberry Crisp
Ingredients
1 cup chopped rhubarb
1 cup fresh blackberries
1 cup raspberries
1 cup fresh blueberries
2 cups thinly sliced apples
2 cups white sugar
1 pinch ground nutmeg
2 cups rolled oats
1/4 cup butter
Direction
Set the oven to 400 ° F (175 ° C), and start preheating.
In a large bowl, combine sliced apples, blueberries,
raspberries, blackberries and rhubarb. In another bowl,
mix together nutmeg, cinnamon, corn starch and sugar,
then stir in the fruit.
Place fruit mixture into a 9x13 inch glass baking dish.
For topping: Mix together 1/2 teaspoon cinnamon, brown
sugar, flour and oatmeal in a large bowl. Add a little pats
of butter and cut into the flour mixture until crumbly but no
big chunks. Sprinkle the fruit on top.
Bake in the oven for 30 to 35 minutes at 175 degrees C
(400 degrees F), or until topping turns brown.
Sodium: 23
Cholesterol: 7
Protein: 1.9
Total Fat: 3.3
174. Shudderuppers
Ingredients
1 (14 ounce) package individually wrapped caramels,
unwrapped
1 (10.5 ounce) package large marshmallows
Direction
Build a good fire and allow the wood to burn down to
coals. It will take around 1 hour.
On a stick, thread a marshmallow, followed by the caramel
candy in front of the marshmallow. Let it roast on top of
the coals from the fire, until you reach your preferred
doneness in marshmallow, yet not on fire. Pull up the
marshmallow above the caramel so that it will be placed
inside. Allow to cool, then enjoy.
Cholesterol: 1
Protein: 1.2
Total Fat: 1.6
Sodium: 60
175. Simple Baked Apples
Ingredients
6 apples - peeled, cored and sliced
1/2 cup white sugar
1/2 cup raisins
1/2 cup whole milk
Direction
Set the oven to 350 ° F (175 ° C), and start preheating.
Cover a 2-quart casserole dish with oil, or non-stick
cooking spray.
In a large bowl, put the apples. Combine cloves, nutmeg,
cinnamon, flour and sugar in a small bowl. Mix the spice
mixture with apples until apples are evenly coated. Fold in
walnuts and raisins. Spoon the mixture into the prepared
dish. Pour in milk until evenly cover the apple mixture.
Put in the oven and bake for 45-60 minutes or until tender
and bubbling. Let it cool lightly and serve while still warm.
Total Fat: 3.8
Sodium: 6
Cholesterol: 1
Protein: 1.7
176. Simple Broiled Grapefruit
Ingredients
2 grapefruit, cut in half
Direction
Turn on the oven's broiler to preheat and place the oven
rack about 6 inches from the heat source.
Set grapefruit halves, cut sides up, on a baking sheet;
scatter with about 1 1/2 tablespoon of brown sugar.
Broil the grapefruit until the brown sugar has melted and
started to bubble, about 3 to 8 minutes. Allow to cool for a
few minutes before enjoying this warm meal.
Protein: 1
Total Fat: 0
Sodium: 6
Cholesterol: 0
177. Simple Strawberry Sherbet
Ingredients
3/4 cup white sugar
1/4 cup milk (optional)
1/4 cup lime juice
2 quarts fresh strawberries, mashed
1 egg white
Direction
Mix together the sugar, milk, and lime juice in a bowl. Mix
mashed strawberries into the mixture.
In a ceramic, metal, or glass bowl, beat the egg white till it
can hold stiff peaks. Fold the egg white into the
strawberry-lime mixture. Transfer the mixture into a
freezer-safe container. Use plastic wrap to cover.
Freeze till almost firm for about 2 hours. Take it out of
freezer and stir thoroughly to break up any chunks. Take it
back to the freezer for 3 hours, stir once every hour.
Freeze till firm for about 8 hours to overnight.
Sodium: 8
Cholesterol: 1
Protein: 1.2
Total Fat: 0.4
178. Sparkling Grapefruit Pie
Ingredients
1 (9 inch) pie crust, baked
4 pink grapefruit
1/2 cup white sugar
3/4 cup grapefruit juice
1 (3 ounce) package strawberry flavored Jell-O ®
Direction
Peel the grapefruit, remove all the pith. Slice into bite-
sized pieces. Drain for 4 or more hours in a strainer, save
the juice. (You can do this the day before.)
In a small saucepan, mix the 3/4 cup juice, cornstarch,
and sugar; if the saved juice does not fill 3/4 cup, top it off
with water. Heat up to a boil. Mix in strawberry gelatin. Let
it rest until slightly cool.
Distribute grapefruit in the bottom of the baked crust and
spread gelatin on top of the fruit. Refrigerate for a few
hours or overnight.
Sodium: 145
Cholesterol: 0
Protein: 2.8
Total Fat: 5.4
179. Spiced Pears And Pomegranate
Ingredients
3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane
removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
2 tablespoons finely chopped almonds (optional)
4 sprigs fresh mint leaves for garnish (optional)
Direction
In a bowl, put pomegranate seeds and sliced pears. Add
lemon juice; toss to coat. In a small bowl or cup, combine
cinnamon, nutmeg, and brown sugar; blend into the fruit.
Cover and keep in the fridge no less than 1 hour before
serving to combine flavors. Serve in separate dishes;
garnish each with a sprig of mint and a sprinkling of
chopped almonds.
Total Fat: 1.9
Sodium: 5
Cholesterol: 0
Protein: 1.7
180. Spiced Pineapple Pumpkin Delight
Ingredients
3/4 teaspoon unflavored gelatin
1/3 cup unsweetened apple juice
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
2 teaspoons white sugar
1 teaspoon honey
1 cup crushed pineapple
Direction
Beat apple juice and gelatin together in a small bowl. In a
larger bowl filled with hot water, arrange the bowl of
gelatin and apple juice and stir until the gelatin dissolves.
Combine the gelatin mixture, honey, sugar, spice, and
pumpkin together.
In the bottom of custard cups, place 1/4 of the mixture.
Put 1/4 cup of pineapple on top; then repeat the layers.
Before serving, chill for an hour.
Total Fat: 0.6
Sodium: 7
Cholesterol: 0
Protein: 2.3
181. Strawberries In Spiced Syrup
Ingredients
1 cup sugar
1 cup water
2 pints strawberries, hulled and sliced
Direction
Mix together the water and sugar in a saucepan. Heat
until boiling, and cook until it turns syrupy, about 10
minutes. Mix in the cinnamon and nutmeg, and take away
from heat. Mix in the vanilla. Let cool for a few minutes,
then pour on top of strawberry slices.
Total Fat: 0.4
Sodium: 1
Cholesterol: 0
Protein: 0.8
182. Strawberry Champagne Soup
Ingredients
5 cups quartered strawberries
1/4 cup white sugar
1/8 teaspoon salt
1 cup champagne
Direction
Into a blender, put the strawberries, and dust with sugar
and salt. Blend until smooth. Cover, refrigerate for 2
hours. Just before serving, mix in champagne.
Sodium: 78
Cholesterol: 0
Protein: 1.3
Total Fat: 0.6
183. Strawberry Firecracker Banana Wobblers
Ingredients
1 (3 ounce) package strawberry Jell-O ® mix
1 cup boiling water
1/2 cup cold water
3 empty 6-ounce juice cans
3 banana halves, cut crosswise
3 (4 inch) pieces red string licorice candy
Direction
In a bowl, combine boiling water and strawberry gelatin
together until gelatin is dissolved. Stir in cold water and
chill for 15 minutes, until gelatin is thickened yet still not
set up totally.
Put in the bottom of each juice can with approximately 2
tbsp. of thickened gelatin. Place in the center of each juice
can with a banana half, cut-side facing down, and scoop
around banana with leftover gelatin, filling the cans up to
the top. Refrigerate can for 2 hours, until gelatin becomes
firm.
To serve, dip each can in the hot water, up to rim, to
loosen gelatin, then invert cans on a serving plate and
puncture bottom of can to let air in. Lift cans from desserts
and insert a red licorice string into the center of each
dessert to look like a fuse.
Protein: 3.9
Total Fat: 0.3
Sodium: 129
Cholesterol: 0
184. Strawberry Shortcake With Balsamic
Ingredients
2 cups sliced strawberries
1/4 cup balsamic vinegar
1 tablespoon white sugar
1 pinch ground black pepper
4 slices angel food cake
1/2 cup whipped cream
Direction
Preheat the outdoor grill for medium heat and grease
grate lightly.
In a bowl, mix black pepper, sugar, balsamic vinegar and
strawberries; allow to marinate for 10 to 15 minutes.
On the prepped grill, grill angel food cake slices for 3 to 5
minutes on every side till toasted.
To 4 dessert plates, put the cake and set marinated
strawberries on top and liquid and a spoonful of whipped
cream.
Total Fat: 2.2
Sodium: 227
Cholesterol: 6
Protein: 2.6
185. Strawberry Soup I
Ingredients
2 pints strawberries
2 cups plain yogurt
1/2 cup white sugar
1/2 cup water
1/8 teaspoon ground cardamom
Direction
Mix together the cardamom, water, sugar, orange juice,
yogurt and strawberries in a blender. Puree until well
incorporated. Refrigerate and serve.
Sodium: 70
Cholesterol: 6
Protein: 6.3
Total Fat: 2
186. Sugar Free Peach And Banana Cobbler
Ingredients
8 white peaches, pitted and sliced
2 bananas, sliced
1 teaspoon sugar substitute
1/2 teaspoon salt
1/2 cup skim milk
1 egg
1 tablespoon corn oil
2 teaspoons sugar substitute
Direction
Set oven to preheat at 350 ° F (175 ° C). Prepare an 8x8-
inch baking dish by greasing.
Mix together bananas, 1 teaspoon sugar substitute, 2
tablespoons flour, and white peaches in a bowl till the fruit
is coated; spread the mixture out into the prepared baking
dish ’ s bottom.
Whisk together cinnamon, baking powder, salt, and 1 cup
flour in the same bowl used previously; stir vanilla extract,
egg, corn oil, 2 teaspoons sugar substitute, and skim milk
into the mixture to form a batter. Evenly pour the batter in
a layer on top of the fruit.
In preheated oven, bake until cake is golden brown and
tested done with a toothpick by inserting it into the middle
of the cake layer to see if it comes out clean, for about 30
minutes. Let it cool down in pan on rack for at least 20
minutes before serving.
Protein: 4.3
Total Fat: 2.9
Sodium: 283
Cholesterol: 24
187. Summer Berry Compote
Ingredients
1 pint strawberries, quartered
1 pint blueberries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint fresh raspberries
1 pint red currants
1 tablespoon white sugar
3 tablespoons chopped fennel greens
Direction
Mix together currants, raspberries, blackberries,
blueberries and strawberries in a large bowl. Top with a
sprinkle of sugar and slowly mix in fennel. Put into
refrigerator for about 20 minutes. Serve cold.
Total Fat: 1.1
Sodium: 4
Cholesterol: 0
Protein: 2.7
188. Summer Berry Parfait With Yogurt And
Granola
Ingredients
3/4 cup sliced strawberries
3/4 cup blueberries
1 (6 ounce) container vanilla yogurt
1 tablespoon wheat germ
1/2 banana, sliced
1/3 cup granola
Direction
Make layers of quarter cup strawberries, quarter cup
blueberries, one third container yogurt, 1/3 tbsp. wheat
germ, 1/3 of sliced banana, and two tbsp. granola in a
large bowl. Continue making the parfait by repeating
layers until all ingredients are used up.
Cholesterol: 8
Protein: 18.3
Total Fat: 13.5
Sodium: 126
189. Sunday Best Fruit Salad
Ingredients
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries
Direction
Toss the chopped apples in the reserved pineapple juice
in a small bowl. Let it sit for 5 to 10 minutes.
Combine together the pineapple chunks and peach pie
filling in a big salad bowl.
Get the apples from pineapple juice and add in to the pie
filling and pineapple mixture. Add chopped bananas into
the reserved pineapple juice and let it sit for 5 to 10
minutes.
Cut and peel 1/2 of the strawberries and kiwi. Chop the
other 1/2 of strawberries and reserve.
Get the bananas from pineapple juice and add in to the
pie filling mixture. Mix in chopped strawberries then toss
together.
Around the edge of the serving bowl, arrange the slices of
kiwi alternating with strawberry slices. Let it chill then
serve.
Protein: 2.1
Total Fat: 0.5
Sodium: 15
Cholesterol: 0
190. Sweet Grilled Peaches
Ingredients
1 (16 ounce) package frozen peach slices
1/2 cup honey
2 tablespoons cinnamon
Direction
Preheat a grill for medium heat.
On a large piece of aluminum foil, arrange preaches. Hold
in all of the peaches with two pieces, if needed, without
spillage. Drizzle with honey, sprinkle cinnamon on top.
Close up the foil; tightly seal.
Put the foil packet into the prepared grill; cook while
turning once halfway through, about 10 minutes. Open the
packet carefully. Serve.
Protein: 1
Total Fat: 0.2
Sodium: 9
Cholesterol: 0
191. Sweet Rice And Mango
Ingredients
1 1/2 cups uncooked short-grain white rice
2 cups water
2 mangos, peeled and sliced
1/2 cup cream of coconut (optional)
Direction
In a saucepan, mix water and rice. Heat to boil, cover and
then decrease the heat to low. Let to simmer for about 15
to 20 minutes until the water has been absorbed.
Stir the amount of sugar desired into hot rice. Divide the
rice into four bowls, add mango slices on top and then
spread some cream of coconut all over the top of every
bowl.
Sodium: 17
Cholesterol: 0
Protein: 5.8
Total Fat: 5.6
192. Sweet And Silky Strawberry Sorbet
Ingredients
1 pound ripe strawberries, hulled and chopped
1/2 cup white sugar
1 pinch salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
Direction
Puree berries in the food processor until they are a
smooth consistency. In a big saucepan, mix together
sugar, salt and the pureed berries. Heat to a simmer until
all ingredients melt. Meanwhile, beat together cornstarch
and cold water; then pour into heated berry mixture,
stirring while pouring. Take the pan off the heat and add
the lemon juice in. Let mixture cool a bit; then refrigerate
for 2 hours until chilled.
Put mixture in an ice cream machine and follow
manufacturer ’ s directions to freeze.
Sodium: 1
Cholesterol: 0
Protein: 0.8
Total Fat: 0.3
193. Tiny Banana Cream Pies
Ingredients
5 tablespoons whipped cream
5 honey graham crackers
5 (1/2-inch) slices banana
Direction
On top of each graham cracker, layer 1 tablespoon
whipped cream. Place a banana slice on top.
Sodium: 47
Cholesterol: 2
Protein: 1.9
Total Fat: 1.8
194. Triple Berry Sorbet
Ingredients
1 3/4 cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 1/2 cups cherry juice
1/2 cup lime juice
2 tablespoons frozen orange juice concentrate
Direction
In a saucepan over medium heat, boil the water and sugar
until the sugar dissolves. Stir in the cranberries and cook
for 5 minutes then add the raspberries. Let it simmer until
the raspberries have turned soft and the cranberries pop,
about 5 minutes. Use a strainer or sieve to strain the
mixture and get rid of the pulp. Keep the mixture in the
fridge for 2 hours then add the orange juice concentrate,
lime juice and cherry juice. Fill an ice cream maker up with
the mixture and follow the manufacturer ’ s directions to
freeze. Fit the sorbet into a freezer container and freeze
until the sorbet turns firm, about 2 hours. Before serving,
make sure to get the sorbet out 10 minutes in advance.
Total Fat: 0.1
Sodium: 9
Cholesterol: 0
Protein: 0.8
195. Tropical Delight Sherbet
Ingredients
1/3 cup water
1/3 cup white sugar
1/2 fresh pineapple, chopped
1 cup orange juice
1 cup fresh strawberries
1 mango, peeled and chopped
3/4 cup whole milk
1 tablespoon lime juice
1 teaspoon coconut extract
Direction
In a small saucepan, mix together sugar with water over
medium heat. Heat up, mixing occasionally about 5
minutes until the sugar is dissolved. Take simple syrup off
from heat.
In a blender, mix together milk, mango, strawberries,
orange juice and pineapple; puree until smooth. Put in
coconut extract, lime juice, and simple syrup; puree until
smooth.
Put the blended mixture into an ice cream maker and
freeze about 20 minutes, according to manufacturer's
instructions. Pour into an airtight container and freeze
about 4 hours until firm.
Sodium: 22
Cholesterol: 5
Protein: 3.3
Total Fat: 2
196. Tropical Mango Mousse
Ingredients
2 mangos - peeled, seeded, and cubed
1 banana
2/3 cup nonfat plain yogurt
2 teaspoons honey
6 cubes ice
Direction
Mix vanilla extract, ice cubes, honey, yogurt, bananas and
mangoes till smooth in blender; refrigerate for 3 hours
then put in individual dishes. Serve.
Cholesterol: 1
Protein: 2.1
Total Fat: 0.3
Sodium: 23
197. Vanilla Berry Parfaits
Ingredients
2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
Direction
In two small glasses, layer a yogurt to cover the bottoms.
Then add berries to cover top layer. Continue until both
glasses are full, finishing with a fruit layer. Top and
sprinkle with nutmeg and graham crackers.
Cholesterol: 11
Protein: 13.6
Total Fat: 3.7
Sodium: 186
198. Vegan Banana Ice Cream
Ingredients
2 large frozen bananas, cut into small chunks
1 cup unsweetened almond milk
1 tablespoon chopped pecans
1 pinch ground cinnamon, or to taste
Direction
In a food processor or blender, blend together cinnamon,
pecans, almond milk and bananas until creamy and
smooth.
Sodium: 81
Cholesterol: 0
Protein: 2.4
Total Fat: 4.4
199. Warm Berry Compote
Ingredients
6 cups frozen mixed berries
1/2 cup white sugar
1 1/2 teaspoons finely grated orange zest
2 tablespoons water
Direction
In a slow cooker, mix juice with zest, sugar and berries.
Cook on high for about 1 1/2 hours until bubbling.
In a cup, mix the water and cornstarch together until
completely dissolved. Mix into berry blend. Cook with a
cover for another 5 to 10 minutes until thickened. Serve
warm or at room temperature.
Sodium: 1
Cholesterol: 0
Protein: 1.1
Total Fat: 0.5
200. Whipped Banana "Ice Cream"
Ingredients
Direction
In an airtight container, add sliced bananas and freeze for
1 1/2 hours, until solid.
In a blender, process frozen bananas until smooth and
whipped.
Total Fat: 0.8
Protein: 2.6
Sodium: 2
Cholesterol: 0
201. Whipped Raspberry Instant Pudding
Ingredients
2 cups fresh raspberries
Direction
Use back of spoon to mash raspberries till jelly-like layer
appears on top in a bowl. Freeze for 5 minutes.
Mix sugar in mashed raspberries. Spoon bottom
raspberries layer on top and mix. Repeat 5-6 times till
incorporated well. Freeze for 15 minutes then serve
chilled.
Cholesterol: 0
Protein: 1.1
Total Fat: 0.7
Sodium: 0
202. Winter Fruit Salad
Ingredients
1 1/3 cups quinoa, rinsed
1 1/2 cups water
2 kumquats - seeded and chopped
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
2 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 Bosc pear - peeled, cored and chopped
1 cucumber - peeled, seeded and chopped
1 cup trimmed and coarsely chopped watercress
Direction
Add water and the quinoa in to a medium saucepan and
bring to a boil. Let it simmer on low heat, stir occasionally
for around 12 minutes to get it soft. Drain and let cool
completely.
Mix salt, lemon juice, olive oil, cilantro and kumquats
together on a large bowl. Allow to steep for 5 minutes.
Total Fat: 11.5
Sodium: 167
Cholesterol: 0
Protein: 6
Conclusion
Thank you again for downloading this book!
I hope you enjoyed reading about my book!
If you enjoyed this book, please take the time to share your thoughts
and post a review on Amazon. It’d be greatly appreciated!
Write me an honest review about the book – I truly value your
opinion and thoughts and I will incorporate them into my next book,
which is already underway.
Thank you!
If you have any questions, feel free to contact at:
[email protected]
Mallory Walters
quesorecipes.com
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