Desserts

DATE TORTE

Ingredients

20 salt free crackers, finely rolled

1 c. dates, chopped

1 tsp. baking powder

1 tsp. almond flavoring

½ c. Grape-Nuts cereal

1 tbsp. water

3 egg whites, beaten stiff

Instructions

Combine all ingredients, folding in beaten egg whites last. If 1 tablespoon water is not sufficient to make mixture stick together, add a little more water. Place in 8 inch pie plate. Pack down firmly with back of spoon. Bake 30 minutes in 325 degree oven. Serves 8.

Nutritional Information

Calories 126; Total Fat 1g; % Fat 7; Cholesterol 0mg; Sodium 177mg

FILLED PEARS

Ingredients

6 large fresh pears

¼ c. dried apricots

¼ c. dates

¼ c. raisins

Instructions

Peel and cut pears into halves. Steam until tender in a small amount of water. Chop dried fruits; spoon into pears when cooled. May be served with tablespoon Homemade Source Cream (click HERE for Homemade Sour Cream recipe) sweetened with artificial sweetener. Serves 6.

Nutritional Information

Calories 177; Total Fat 1g; % Fat 4; Cholesterol 0mg; Sodium 2mg

BAKED APPLES

Ingredients

4 medium size apples

8 tbsp. raisins

8 tsp. frozen unsweetened orange juice concentrate

Instructions

Core apples and fill with raisins. Spoon in 1 teaspoon frozen orange juice concentrate. Place apples in Pyrex dish with ½ cup water. Bake, covered, until apples are soft.

To make a fancier apples, peel and core. Fill with mashed dates and a spoon of frozen orange juice concentrate. Sprinkle with cinnamon. Bake in covered casserole in ½ cup water until soft, but watch carefully. Bake ½ hour in a 400 degree oven.

Nutritional Information

Calories 153; Total Fat 1g; % Fat 3; Cholesterol 0mg; Sodium 3mg

BANANA MOUSSE

Ingredients

1 pkg. unsweetened lemon gelatin

1 ½ c. hot water

½ c. powdered nonfat milk

1 banana, diced

Instructions

Mix all ingredients in blender. Pour into sherbet glasses and refrigerate until firm. Serves 4.

Nutritional Information

Calories 66; Total Fat 1g; % Fat 3; Cholesterol 2mg; Sodium 101mg

TROPICAL FRUIT SPECIAL

Ingredients

½ fresh pineapple, cut in chunks

1 papaya, peeled and diced

1 mango, peeled and diced

½ c. blueberry brandy

Instructions

Combine fruits. Add brandy and mix well. Chill. Serve in individual dessert dishes. Serves 8.

Nutritional Information

Calories 81; Total Fat 1g; % Fat 3; Cholesterol 0mg; Sodium 2mg

HOT FRUIT DISH

Ingredients

1 c. dried apples

1 c. dried pears

1 c. dried apricots

1 c. dried prunes

1 c. dried peaches

Juice of 1 lemon

Grated rind and juice of 1 orange

½ c. sherry wine

Instructions

Cover all fruit with water and soak overnight. All water should evaporate. Layer fruit in 8 ½ x 11 inch Pyrex dish. Pour lemon juice, orange juice, and rind over top. Bake until heated through in 350 degree oven. Add wine and bake another 10 minutes.

Nutritional Information

Calories 161; Total Fat 1g; % Fat 2; Cholesterol 0mg; Sodium 68mg

PUMPKIN ICE CREAM

Ingredients

1 pkg. unflavored, unsweetened gelatin

¼ c. water

1 (1 lb.) can pumpkin

1 c. undiluted, unsweetened frozen orange juice

½ tsp. ginger

½ tsp. cinnamon

½ tsp. nutmeg

½ c. nonfat milk

Instructions

Dissolve gelatin in water. Mix all ingredients together and put in shallow refrigerator tray. Stir often. Serves 6.

Nutritional Information

Calories 114; Total Fat 1g; % Fat 3; Cholesterol 0mg; Sodium 18mg

PENNY’S PUMPKIN PIE

Ingredients

1 c. rolled oats (uncooked)

1 ½ c. canned pumpkin

2 egg whites, lightly beaten

1 (12 oz.) can skim evaporated milk

½ tsp. lemon juice

½ tsp. nutmeg

¼ tsp. ginger

½ c. Grape-Nuts

Sugar substitute to taste

Instructions

Spray 9 inch pie pan with non-stick spray. Cover bottom of pan with rolled oats. Combine remaining ingredients, except Grape-Nuts, adding sugar substitute to taste. Spread pumpkin mixture over rolled oats. Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees and bake an additional 30 minutes. Cover top of pie with Grape-Nuts. Bake 5 minutes more. Serves 6.

Nutritional Information

Calories 162; Total Fat 1g; % Fat 7; Cholesterol 2mg; Sodium 159mg

FROZEN FRUIT-YOGURT MOUSSE

Ingredients

2 c. canned peaches, drained

1 env. unflavored, unsweetened gelatin

½ c. Homemade Sour Cream (Click HERE for Homemade Sour Cream recipe)

1 c. plain low-fat yogurt

Instructions

In blender, combine peaches and envelope of gelatin. Place in freezer until mixture begins to gel. In a bowl, mix sour cream and yogurt. Mix in thickened peach mixture until completely mixed. Return to freezer and freeze for 2 hours. Keep covered. Beat mixture frequently to prevent ice crystals from forming. Serves 6.

Nutritional Information

Calories 76; Total Fat 1g; % Fat 9; Cholesterol 3mg; Sodium 85mg

FROZEN ORANGE YOGURT

Ingredients

1 (6 oz.) can unsweetened orange juice concentrate

1 env. unflavored, unsweetened, gelatin

½ c. water

2 c. plain low-fat yogurt

Instructions

Combine orange juice concentrate and water in a medium saucepan. Sprinkle gelatin over juice until softened. Heat until gelatin dissolves over low heat. Place in refrigerator to cool. When orange juice mixture begins to gel, remove and beat with electric mixer. Fold in yogurt. Place in freezer compartment to set on coldest setting for 2 ½ hours. Beat again with electric mixer; return to freezer for 30 minutes. Serves 6.

Nutritional Information

Calories 112; Total Fat 1g; % Fat 11; Cholesterol 5mg; Sodium 61mg

MELON BALL FRUIT SUPREME

Ingredients

3 c. melon balls (any combination)

1 c. strawberries, sliced

1 c. fresh pineapple, cut in chunks

Instructions

Mix fruit and serve in dessert dishes. Serves 8.

Nutritional Information

Calories 37; Total Fat 1g; % Fat 7; Cholesterol 0mg; Sodium 5mg

FROZEN DELIGHT

Ingredients

2 c. unsweetened pineapple juice

1 c. nonfat powdered milk

Instructions

Combine ingredients. Mix for 5 minutes in blender. Pour into shallow pan and place in freezer. Stir every half hour until read to serve. Serve in sherbet glasses. Serves 6.

Nutritional Information

Calories 87; Total Fat 1g; % Fat 2; Cholesterol 2mg; Sodium 63mg

RUM BAKED BANANAS

Ingredients

1 (6 oz.) can frozen unsweetened apple juice concentrate

1/8 c. lemon juice

3 tbsp. rum

½ tsp. cinnamon

6 firm bananas

Instructions

In small saucepan, mix apple juice, lemon juice, rum, and cinnamon. Simmer 10 minutes. Peel bananas. Cut in halves lengthwise. Place bananas, cut side down. In 9x13 baking dish. Pour syrup over bananas. Bake at 350 degrees for 15 minutes. Cool before serving. Serves 6.

Nutritional Information

Calories 185; Total Fat 1g; % Fat 3; Cholesterol 0mg; Sodium 10mg

FRUIT YOGURT PIE

Ingredients

1 qt. (4 c.) peach nonfat or low-fat frozen yogurt or ice milk, or a flavor of your choice

1 purchased 8 or 9 inch graham cracker pie crust

2/3 c. raspberry spreadable fruit or a flavor of your choice

Instructions

Place yogurt or ice milk in a large mixing bowl and stir or beat with an electric mixer until softened. Spoon into graham cracker pie crust. Cover and freeze at least 2 hours or until serving time.

To serve, let pie stand at room temperature for 5 minutes. Meanwhile, place spreadable fruit in a small saucepan and cook over low heat 2 to 3 minutes or until heated. Cut pie into 10 wedges and drizzle about 1 tablespoon spreadable fruit over each piece. Serves 10.

Nutritional Information

Calories 206; Total Fat 7g; % Fat 30; Cholesterol 4mg; Sodium 91mg

CHOCOLATE BROWNIE

Ingredients

1 c. low-fat Ricotta cheese

2/3 c. all-fruit sweetener

1 tsp. vanilla

¾ c. all-purpose flour

3 tbsp. Dutch process cocoa

1 tsp. baking powder

Reduced fat egg product equal to 3 eggs

Instructions

Preheat oven to 350 degrees. In a medium bowl, combine Ricotta, sweetener, and vanilla. Set aside for 10 minutes. In another bowl, combine flour, cocoa, and baking powder. Stir egg product into Ricotta mix; add flour mix. Blend well and turn into an 8 or 9 inch square baking pan that has been coated with non-stick spray. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serves 4.

Nutritional Information

Calories 294; Total Fat 7.5g; % Fat 22; Cholesterol 19mg; Sodium 191mg

CRISPY COOKIE TREATS

Ingredients

Vegetable oil spray

¼ c. lightly maple syrup or corn syrup

2 tbsp. acceptable margarine

40 regular marshmallows or 4 c. miniature marshmallows

3 c. toasted rice cereal

3 c. toasted chocolate rice cereal

Instructions

Spray a 13x9x2 inch baking pan with vegetable oil. Set aside. In a large saucepan or Dutch oven, cook maple syrup and margarine over medium-low heat until margarine melts, about 3 minutes. Add marshmallows and stir until completely melted, about 5 minutes. Remove from heat.

Add cereals and stir until well coated. Transfer to baking pan. Spray the back of a metal spoon with vegetable oil. Use it to press mixture evenly into prepared pan. Cover and refrigerate at least 30 minutes. Cut into 32 bars. The bars can be stored, covered tightly, in the refrigerator for up to 1 week. Serves 32.

Nutritional Information

Calories 63; Total Fat 1g; % Fat 14; Cholesterol 0mg; Sodium 69mg

FUDGE BROWNIE SUNDAES

Ingredients

Vegetable oil spray

1 (20 ½ oz.) pkg. light fudge brownie mix

2/3 c. water

2 pt. nonfat or low-fat vanilla frozen yogurt or a flavor of your choice

1 c. chocolate-flavored syrup

Maraschino cherries, drained (optional)

Instructions

Preheat oven to 350 degrees F. Spray a 13x9x2 inch glass baking dish with vegetable oil.

In a medium bowl, combine brownie mix and water. Stir with a spoon just until moistened, or mix according to package directions. Pour batter into prepared pan. Bake 25 minutes. Cool in pan on a wire rack, about 30 minutes, or use warm

To make sundaes, cut brownies into 15 pieces and set aside. Place about ¼ cup frozen yogurt in each bowl and drizzle with about 1 tablespoon chocolate syrup. Place brownie in bowl, next to frozen yogurt. Garnish with a cherry if desired. Serves 15.

Nutritional Information

Calories 240; Total Fat 2g; % Fat 7; Cholesterol 1mg; Sodium 183mg

COOKIES-AND-CREAM SURPRISE

Ingredients

1 pt. vanilla, chocolate, or coffee nonfat or low-fat frozen yogurt or ice milk

¼ c. skim milk

2 chocolate sandwich cookies

Instructions

In a blender container, combine frozen yogurt and skim milk. Cover and blend until smooth. Add cookies. Cover and blend just until cookies are coarsely chopped. Serve immediately. Serves 4.

Nutritional Information

Calories 112; Total Fat 1g; % Fat 8; Cholesterol 3mg; Sodium 82mg