Dessert Recipes

Berry Berry Crisp

6 oz. blueberries
6 oz. blackberries
6 oz. raspberries
Juice of two lemons
4 tbs. honey or maple syrup
½ cup quick cook oats
1 tbs. wheat germ
Dash of cinnamon
Dash of nutmeg

In 4 small oven safe bowls add the berries, mix. Squeeze the juice of ½ a lemon over each bowl. Combine the oats, wheat germ, syrup, and spice in a bowl and sprinkle a small amount on top of the berry mixture. Place the bowls in a two-inch baking dish and fill the dish about ½ inch with water to make a "water bath".  Place the pan in the oven and bake for 45 minutes at 350 degrees. 

Chocolate Chippers

1 ¼ cup whole wheat pastry flour
2/3 cup turbanado
¾ tsp. baking soda
¼ cup prune puree
2 tbs. honey
1 tsp. vanilla
1/3 cup chocolate chips
1/3 cup walnuts
Fruit juice as needed

Mix dry ingredients together. Then add wet ingredients. If dry, add small amounts of fruit juice to make dough. Place small balls on a cookie sheet and bake at 350 degrees for 12-15 minutes. 

New Life Sundae

4 perfectly ripe bananas, sliced
Chocolate sauce
Nuts & berries

Freeze sliced bananas in a plastic bag. Remove from freezer, thaw 10 minutes then place in blender. Puree until smooth. Consistency will be like ice cream. Use a bit of vanilla yogurt or part of an unfrozen ripe banana in blender if needed. Top with chocolate sauce.

Chocolate Sauce

2/3 cup 1% milk or water
1/3 cup maple syrup
2 ½ tbs. cocoa powder
2 tsp. of cornstarch and 2 tbs water, mixed 
½ tsp vanilla, mocha or some other extract

In a small saucepan combine first 3 ingredients, and bring to a low boil. Drizzle in some of the cornstarch mixture, and simmer a few seconds. Adjust thickness if necessary. Add vanilla or other extract.

Berry Parfait with Orange-Custard Sauce

2 strips orange peel
1 ½ cups skim milk
2 eggs, slightly beaten
¼ cup clover or orange blossom honey
½ tsp. vanilla
2 cups sliced strawberries
1 tbs. sugar
1 tbs. Cointreau or Grand Marnier (optional)
½ tsp. grated orange zest*

With vegetable peeler, cut 2 wide strips of orange peel (orange part only) from orange and add to milk. Heat milk in small saucepan (or in microwave about 3 minutes) until hot, but not boiling. Meanwhile, in top part of a double boiler, whisk together eggs and honey. Gradually add heated milk to egg mixture, stirring constantly. Set mixture over simmering water and cook (low heat), stirring constantly, until mixture coats a metal spoon (about 10-15 minutes). Remove from heat. Remove orange peel and add vanilla. Cool and layer with fresh berries. Chill. Makes 4 servings.

Super Moist Apple Cake

2 cups whole wheat pastry flour
½ cup turbanado
1 tsp. baking soda
¾ cup apple juice
1 tsp. vanilla extract
2 cups finely chopped apples
Raisins or walnuts
Cinnamon or nutmeg (optional)

Combine dry ingredients. Add the apple juice and vanilla and stir until the dry mixture is just moistened. Fold in apples, raisins or walnuts. Coat an 8x4-inch loaf pan with oil from spritzer. Spread the mixture evenly into the pan, and bake at 325 degrees for 50 minutes. Remove bread from the oven and let sit for 10 minutes in the pan. Invert the loaf onto a wire rack, turn right side up and cool before slicing.

Lemon Ricotta

1 cup part-skim ricotta cheese
½ tsp. grated lemon peel
½ tsp. vanilla extract
2 tbs. clover or orange blossom honey

Mix the ricotta cheese, lemon peel, vanilla extract, and honey. Serve chilled with fresh berries or kiwi. Serves 2-4.

Chocolate Pie

1/3 cup maple syrup
2/3 cup milk or water
4 tbs. cocoa powder
2 tbs. cornstarch
3 eggs
2 cups of any of the following:
     Non fat or regular cottage cheese
     Non fat or regular ricotta cheese
1 tsp vanilla

Mix 1st 3 ingredients in a 1 quart sauce pan, bring to simmer. Make a slurry of the cornstarch and 1/8 cup cold water. Mix slurry into simmering mixture for 1 minute until thickened. Use whisk if necessary. Mix thickened sauce with last 3 ingredients in blender until silky smooth. Pour mixture into 8 inch pie pan and bake at 325 degrees for approximately 1 hour and 15 minutes, checking for doneness beginning at about 1 hour. Chill for at least 1 hour and 30 minutes before serving. 






 

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