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Dessert Recipes

Ambrosia Salad Recipe

Ambrosia salad is one of the easiest and most delicious recipes you can make and take to a potluck or summer get-together.  Also known by several other names, including 5 Cup Salad and Ambrosia Fruit Salad, this delicious and moist side dish uses as little as five ingredients, and doesn’t require any cooking or baking! Perfect for non-foodie types who need a fast and easy dish to take to an event.

While there are many variations, the easiest Ambrosia Salad Recipe is included below.  This has been a family favorite of ours for over twenty years, and is a staple of our family get-togethers. It tastes best if made the night before and chilled. In the summer I make it with multi-coloured mini marshmallows and plain or peach yogurt instead of sour cream.  We serve it at barbecues and put it out as part of the main course, though it is more of a dessert item.

It is easy enough for a child or teenager to make – just remind them to drain off the juice from the cans of fruit (we learned that one the hard way.) This versatile coconut and fruit salad can be enjoyed all year round and ambrosia salad ingredients leave lots of room for substitutions.

Presented in a crystal glass bowl and garnished with red maraschino cherries, it becomes a festive Thanksgiving or Christmas dessert. It is easy to double or triple – and make lots, as everyone loves it.  Hope you enjoy it as much as we do!

Ambrosia Salad

1 cup light sour cream OR yogurt

1 cup mini marshmallows (plain or multi-colored)

1 250 gram bag of shredded unsweetened or sweetened organic coconut

1 can of mandarin oranges

1 can of diced pineapple

maraschino cherries to garnish.

Mix the yogurt and mini marshmallows together in a large mixing bowl.  Add the mandarin oranges and diced pineapple slowly, stirring them in well.  Don’t be alarmed if the mandarin oranges start to break up a little; the flecks of orange against the creaminess of the sour cream or yogurt looks very pretty. Fold in the shredded coconut, and combine gently. Pour into a large crystal serving bowl, or individual glass dishes.  Chill  in the refrigerator for at least 24 hours.  Just prior to serving, garnish with maraschino cherries.  Refrigerate unused portions immediately and use within three days.

Blackstrap Molasses: A Healthy and Nutritious Addition to an Old-Fashioned Molasses Cookie Recipe


blackstrap molassesAs a child, my mother used to give us a spoon of molasses when we were feeling tired and rundown. I remember looking at the shiny black goo on the spoon and thinking that I was going to either vomit or die from it. Neither happened. Generally, I felt better. Whether this was due to the molasses, the threat of more molasses, or just time passing, my mother was on to something. High in mineral content, blackstrap molasses is enjoying renewed interest as a natural supplement, natural sweetener, as a natural remedy for a variety of ailments.

What is blackstrap molasses?

Blackstrap molasses definition – [blak-strap] – noun – molasses remaining after maximum extraction of sugar from the raw product, used chiefly as a constituent of cattle feed and as a source of ethyl alcohol. – from Random House Dictionary, 2011.

Molasses is the by-product that results from boiling down sugar cane to extract sugar. There are different types of molasses; the taste,consistency, and nutritional value differs depends on which “boiling” the molasses is from. Blackstrap molasses is from the third boiling of sugar cane,and is darker and has a stronger flavour than the molasses produced from the first and second boilings. Blackstrap molasses is also higher in vitamins and minerals than the lighter, sweeter molasses that is produced in the first two boilings. Popular in the 18th and 19th century as a more economical alternative to white sugar (more refined and therefore more expensive), molasses was first brought to western society from the Caribbean sugar plantations. The unusual flavour of blackstrap molasses gives cooking and baking a unique, rich taste.

Nutritional Benefits of Blackstrap Molasses

Molasses is a natural source of

  • iron
  • copper
  • manganese
  • magnesium
  • potassium
  • calcium
  • vitamin B6
  • selenium

One tablespoon of blackstrap molasses is packed with vitamins and minerals, and taking just one tablespoon each day will provide a good portion of the recommended daily value of each of them. In fact, one tablespoon has approximately 4 mg of iron and 47 calories, while a three ounce portion of beef has only 3.1 mg of iron and 215 calories. This makes blackstrap molasses an excellent choice for weight loss, for vegans and vegetarians, pregnant, nursing, or menopausal women, and for anemia sufferers. Molasses with milk is a good way to boost absorption of calcium as well. A tablespoon of blackstrap molasses each day will provide the following:

  • 27 percent of the daily recommended amount of manganese;
  • 21 percent of copper;
  • 20 percent of iron;
  • 18 percent of calcium;
  • 15 percent potassium;
  • 11 percent of magnesium.

The Great Molasses Flood of 1919

Perhaps one of the most unique stories about molasses is that of the Great Molasses Flood of 1919. It occurred when a very large vat of molasses exploded, sending over 2 million tons of molasses sliding through downtown Boston. Twenty-one people lost their lives in the disaster.

Blackstrap Molasses as a Remedy

Brimstone and treacle was a common remedy for stomach upsets and “spots” (acne) in Britain through the 1800s. Made famous in the Victorian novels of Charles Dickens, the term “brimstone and treacle” refers to sulfer and blackstrap molasses. A teaspoon a day of the mixture was said to “fix what ails ye.” Some of the other ailments blackstrap molasses is said to help include

  • arthritis
  • anemia
  • acne
  • anxiety
  • constipation
  • heart palpitations
  • joint pain
  • fatigue
  • high blood pressure
  • skin conditions
  • regulate menstrual cycles
  • fibroid tumours
  • edema

Today blackstrap molasses is used increasingly in Colon Cleansing or detoxifying programs. It is also rumoured to help reduce the appearance of white hair.

The Great Molasses Flood of 1919

Perhaps one of the most unique stories about molasses is that of the Great Molasses Flood of 1919. It occurred when a very large vat of molasses exploded, sending over 2 million tons of molasses sliding through downtown Boston. Twenty-one people lost their lives in the disaster.

Nutritional Benefits of Blackstrap Molasses

Molasses is a natural source of

  • iron
  • copper
  • manganese
  • magnesium
  • potassium
  • calcium
  • vitamin B6
  • selenium

One tablespoon of blackstrap molasses is packed with vitamins and minerals, and taking just one tablespoon each day will provide a good portion of the recommended daily value of each of them. In fact, one tablespoon has approximately 4 mg of iron and 47 calories, while a three ounce portion of beef has only 3.1 mg of iron and 215 calories. This makes blackstrap molasses an excellent choice for weight loss, for vegans and vegetarians, pregnant, nursing, or menopausal women, and for anemia sufferers. Molasses with milk is a good way to boost absorption of calcium as well. A tablespoon of blackstrap molasses each day will provide the following:

    • 27 percent of the daily recommended amount of manganese;
    • 21 percent of copper;
    • 20 percent of iron;
    • 18 percent of calcium;
    • 15 percent potassium;
    • 11 percent of magnesium.

Today blackstrap molasses is used increasingly in Colon Cleansing or detoxifying programs. It is also rumoured to help reduce the appearance of white hair.

Cooking and Baking with Blackstrap Molasses

Blackstrap molasses can be eaten straight out of the carton, cooked, or baked. It is very good spread on homemade bread with a little butter, or added to a cup of hot soya milk, tea, coffee, or organic milk as an alternative sweetener to white sugar. It is most commonly used in recipes for baked beans, gingerbread, and cookies. When cooking or baking with blackstrap molasses, take care to avoid boiling it as it will lose some of it’s nutritional value in doing so.

Recipe for Blackstrap Molasses Cookies

blackstrap molasses cookiesSet oven temperature to 375 degrees.

Ingredients:

  • 1 cup organic brown sugar
  • 3/4 cup organic vegetable shortening
  • 1/4 cup unsulfured organic blackstrap molasses
  • 1 organic egg
  • 2 1/4 cup sifted all-nature unbleached flour
  • 3/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 level tsp baking soda
  • pinch of salt

Mix brown sugar, molasses, shortening and egg together in a large bowl.  Sift remaining ingredients together and add to molasses mixture. Mix gently, cover and chill dough in fridge for about 30 minutes.  Roll into small balls.  Dip tops of cookie balls in brown sugar.  Place sugar-side-up, three inches apart on a greased cookie sheet.  Sprinkle a couple of drops of water on the cookies to get a crackled effect during baking.  Bake 10-12 minutes just until set.  Makes about 4 dozen cookies and they freeze well!

Tip for Measuring Molasses

If you are cooking or baking with molasses, honey, or any other thick, sticky, syrup, swirl a little vegetable oil around the glass measuring cup prior to measuring the molasses. The oil will keep the molasses from sticking to the glass and speed up the pouring out process!

Tips & Tricks for Buying Blackstrap Molasses

Not all blackstrap molasses is created equal. Read the label on the jars or cartons and compare the percentages of vitamins and minerals per tablespoon. Look for unsulfered organic blackstrap molasses. Sulfers are additives that are used to preserve foods, and while only some people have noticeable physical reactions to sulfers, they aren’t good for anyone. Organic molasses has been produced from sugar cane that was grown in mineral-rich soil without the use of harmful chemicals and will be free of defoliant chemicals (used by sugar cane producers to make the leaves fall off the sugar cane more quickly). Once opened, store your molasses in the fridge or a cool dry place for up to six months, and be prepared, it will pour out even more slowly when it is cold!

Where Can I Find Blackstrap Molasses?

While molasses is commonly found in the baking aisle of most grocery stores and supermarkets, not all of them carry blackstrap molasses. Check your local natural foods or health foods store, or a bulk-bin style grocery store.

 

Easy Pumpkin Flan Recipe

A can of pumpkin puree can is a wonderful staple for every healthy cook’s pantry.   Instead of serving pumpkin pie as a Thanksgiving or Christmas dessert, why not try this light and low-fat pumpkin flan recipe?  It is the perfect end to a hearty holiday meal, and is made in individual portions.  When learning how to make a flan, remember that a light hand is necessary for stirring, and that the water must be boiling for proper cooking.  Don’t let the steps intimidate you – once you make this a few times you’ll see how easy it is.

Note: you will need to buy 8 individual 1/2 cup  ramekins for this flan recipe. They’re easy to find online or at your local kitchen supply store. Alternatively, use an 8 x 8 baking dish and bake for at least 35 minutes.

This low-cholesterol pumpkin flan recipe uses just 2 eggs instead of 3 as traditional pumpkin flan usually calls for. The absence of salt keeps this pumpkin flan recipe suitable for low-sodium diets, but a little spice adds the perfect flavor.

Ingredients:

1 cup granulated white sugar

1/2 cup water

2 large organic eggs, lightly beaten

1 15 ounce can of pumpkin puree, or 1 cup plus 3 tablespoons of homemade pumpkin puree

1 1/2 cups low-fat evaporated skim milk

2/3 cup firmly packed light brown sugar

1 teaspoon pure organic vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice.

How to Make Flan:

Step 1:

Preheat your oven to 325 degrees Fahrenheit.  Over medium-high heat, mix granulated sugar and water in a small saucepan.  Mix well with a wooden spoon.  Keep cooking, stirring constantly, until the sugar turns a caramel color.  You may want to lift the saucepan and swirl the sugar-water mixture around a little to really mix it well, but return it to the heat quickly.  Remove from heat.

Step 2:

Arrange your ramekins on the counter. Pour caramel evenly amongst the 8 ramekins, pouring with one hand and tilting each ramekin with the other to coat the sides with caramel.  Once empty,fill the saucepan with hot water and soap immediately to soak – caramel can be a sticky, hard mess to clean up later.

Step 3:

Boil a kettle full of water. Then mix eggs, pumpkin puree, milk, brown sugar, organic vanilla extract, ginger and allspice in a large mixing bowl.

Step 4:

Pour pumpkin mixture equally into the ramekins. Use the back of a dessert spoon or a small spatula to smooth the tops.  Place the ramekins in a large baking pan with high sides (I use an old 9 x 13) and then place the baking pan onto a large baking sheet.  Carefully pour  boiling water around the ramekins, until the water is about halfway up the sides of the ramekins. Open your oven door, then lift the baking sheet with the baking pan and ramekins CAREFULLY  and place them on the center rack.

Step 5:

Bake the pumpkin flan for 25 to 30 minutes, or until they are completely set and a knife inserted in the middle comes out mostly clean.  Remove the ramekins from the water and baking pan, and place them on a rack to cool completely. Use a rubber spatula to loosen the flan, then turn it over onto a dessert plate. The caramel that was on the bottom and sides will now be on top, and each of your guests will have  pretty pumpkin flan to finish their holiday meal.

This pumpkin flan recipe makes 8 servings.  Each serving has 210 calories, 47 grams of carbs, 6 grams of protein,  78 mgs of sodium, 55 mgs of cholesterol and just 1 gram of fat.  Plus boatloads of beta-carotene.

Visit our Pumpkin Recipes for more great ways to use this frugal and healthy vegetable.

Best Yogurt Fruit Dip Recipes

Yogurt fruit dip or dressings makes a light end to a heavier meal, and is perfect for hot weather entertaining.

The first recipe uses oranges poached in a spicy liquid combined with fresh berries and yogurt for a delicious fruit salad recipe that is suitable for late summer or autumn meals.

The second recipe focuses on a flavored yogurt sauce to add a zesty flavor to fresh pineapple and grapes.  Adapt yogurt fruit dip recipes to your family’s tastes.  If you like lemon use it instead of lime, if you prefer honey to brown sugar as a sweetener, by all means add it to your non-fat plain yogurt.  Creamy yogurt styles such as Greek yogurt make excellent toppings for fresh fruit and granola, and can easily take the place of higher-fat traditional fruit cobblers.

Orange Berry Salad Yogurt Fruit Dip

2 cups freshly squeezed orange juice

1 cup white wine OR water

1/4 cup granulated sugar

2 tbsp grated fresh ginger

2 whole cloves

1 2 inch stick of cinnamon

2 oranges, pelled, seeded, and sectioned

2 cups sliced fresh strawberries

roasted pumpkin seeds

Yogurt Fruit Dip Recipe:

1/2 cup nonfat plain yogurt

2 tbsp firmly packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

How to Make Yogurt Fruit Dip:

Use a large saucepan to combine orange juice, wine, granulated sugar, ginger, cloves, and the cinnamon stick over high heat.  Bring the mixture to a boil, then reduce heat to low, simmering until it has thickened a little.  This will take about five minutes.  Stir occasionally.  Add the orange sections and continue simmering for about five minutes.  Remove the saucepan from heat and let the pan stand until it has cooled.

For yogurt fruit dip: use a small bowl to combine the yogurt, brown sugar, cinnamon and nutmeg.  Mix well and set aside.

Once the oranges have cooled, use a slotted spoon to remove the sections from the liquid.  Divide the orange sections between four bowls, and top with sliced fresh strawberries.  Drizzle yogurt fruit dip over the fruit and toss gently to coat.  Add roasted pumpkin seeds and serve.

 Pineapple Grape Salad with Kiwi Lime Yogurt Dip or Dressing

1 cup nonfat plain yogurt

2 tbsp organic honey

1 tsp freshly squeezed lime juice

1 large kiwi, peeled and halved

1 fresh pineapple

1 lb seedless green grapes

pistachio nuts

Use a blender or food processor to mix the honey, lime juice, and one half of the kiwi fruit.  Pulse until the mixture is smooth and free of lumps.  Scrape the yogurt sauce out of the blender container into a small bowl, cover and chill in the fridge for at least 30 minutes.  To prepare the pineapple, use a sharp knife to remove the pineapple skin and eyes.  Cut the pineapple in half length-wise and cut out the core from each half.  Slice both halves into 1/2 inch thick pieces.  Wash the grapes and slice them in half.  Using a large serving platter, spoon half the yogurt sauce onto the platter.  Arrange the pineapple chunks and green grapes over the yogurt sauce.  Slice the remaining kiwi fruit into thin slices, and use as a garnish.  Sprinkle pistachio nuts over everything. Serve immediately.

Chocolate Chip Raisin Oatmeal Cookies

I love to bake.  I love to eat what I bake.  I love to share what I bake too.  Cookies are a staple of our kitchen pantry cupboard, and over the years I have tested hundreds of chocolate chip and oatmeal raisin cookies. In fact, I bake so much that sometimes we run out of baking supplies.   One day I was short of chocolate chips, so decided to whip up some chewy oatmeal raisin cookies instead.  Sadly I was short of raisins as well, but I was determined to bake up some cookies anyways.  Also found that we were out of white sugar….. so my  white-sugarless chewy chocolate chip raisin oatmeal cookie recipe was born! Now, this recipe for oatmeal cookies is also made without salt, not because I didn’t have any, simply because I forgot to put it in, then found that my family liked the cookies without salt just fine – so I leave it out of the cookie recipe.

Cookie recipes usually call for butter or margarine (and sometimes shortening) but this recipe uses a bit of both.  You can use the cinnamon if your family likes a little spice in their cookies, but leave it out if you prefer – the cookies still taste great. If you are wondering how to make chewy oatmeal cookies, it is important to have the correct ratio of butter, margarine and/or shortening to flour,  and also to not bake the cookies too long. That is why I suggest checking these after eight minutes.

This recipe makes a large batch of about 72 cookies – I bake 3 dozen at a time and freeze the rest in one large tube.  I always plan to bake the raw chocolate chip oatmeal raisin cookie dough later on in the month, but if one of the kids finds it in the freezer they sometimes start eating it as-is……

Ingredients:

1/4 cup butter

1/2 cup margarine

1 1/4 cup brown sugar

1 tablespoon organic vanilla extract

1 egg

1/3 cup of 1% milk OR powdered milk, previously made and chilled

3 cups organic quick-cooking oats (NOT 1 minute instant oats though- they will just get really mushy)

3/4 cup all-purpose flour

1/4 cup whole wheat flour

1/2 teaspoon baking soda

3/4 cups dark chocolate chips

3/4 cups raisins

Method:

Preheat oven to 375 degrees Fahrenheit. Grease a large cookie sheet.  Use a large bowl to cream together the butter, margarine, brown sugar and organic vanilla. Beat in 1 egg, then gradually stir in the milk.  In a separate large bowl combine the oats, all-purpose and whole wheat flour and baking soda.  Fold in the chocolate chips and raisins.  Drop by rounded teaspoonfuls onto a cookie sheet.  I usually press the back of the spoon lightly into each cookie too.  Bake for 10 minutes, checking after eight. Let the cookies cool for two to three minutes on the cookie sheet before removing them to a cooling rack.  Remember, you can freeze the cookie dough in long tube-shapes and wrap them in saran wrap to freeze them.  This also makes a thoughtful and inexpensive gift to share with a neighbour, an elderly friend or a new mom who can’t find time to bake!

 

 

Raisin Bran Cookies

My family loves cereal.  Cold cereal, hot cereal, healthy cereal, and not-so healthy cereal too.  We eat it for breakfast, for mid-morning snacks, for bedtime snacks. While we try to minimize the the number of half-eaten boxes of cereal taking residence in our cupboards, pantry, and on the kitchen counter, invariably a box is forgotten or overlooked and the unthinkable happens. It goes stale.  Avabrothers and Avadad refuse to eat it. What do they do? Open another box of cereal, of course.  What does Avamum do?  I sneak it into my weekly baking.

One of the best boxed cereals for baking is raisin bran cereal.  Raisin bran cereal recipes are among my favorites; the full flavor and texture of the bran flakes coupled with juicy raisins make it a star in the quickbread, muffin and cookie departments.  Here is a recipe for raisin bran cookies that is based on a chewy oatmeal cookie.  I like to crush the raisin bran a little by squishing it with my hands through the waxed paper bag prior to measuring it out.  For a little variety add 1/4 cup of slivered almonds.  Delicious.

Ingredients:

1 cup butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated white sugar

1  large organic egg

1 tsp organic vanilla extract

1 cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp ground cinnamon

2 cups rolled oats (NOT instant)

1 cup Raisin Bran Cereal

1/2 cup raisins

1/2 cup mini dark chocolate chips

Method:

Preheat your oven to 375 degrees fahrenheit.  Cream butter, brown sugar and white sugar together in a large bowl until smooth.  Beat in egg and vanilla. Use a medium bowl to combine the flour, salt, baking powder and cinnamon. Pour this dry mixture into the butter mixture in the large bowl, stirring as you pour.  Pour in the Raisin Bran Cereal, rolled oats, raisins and chocolate chips and mix.  The batter will be lumpy.  Use a generous teaspoon to drop cookies onto a baking sheet. Bake for 10 minutes.  Cool on pan for 3 minutes, then finish cooling on a baking rack.

Check in regularly for upcoming Raisin Bran Cereal Recipes!

Fresh Strawberry Honey Tart with Yogurt Pastry

One of my favorite things about June and July is that fresh strawberries are in season, and they are absolutely delicious.  High in vitamin C, strawberries are naturally sweet and also contain potassium and iron as well.  We usually have a carton or two of fresh strawberries in our fridge for snacks and for breakfast smoothies and cereal, but I have to buy extra to make this Strawberry Honey Tart Recipe.  I can keep the calories to a minimum by using vegetable oil and non fat plain yogurt to make the pastry, and I avoid sugar by using honey instead.  The yogurt gives the pastry a tangy taste that pairs very well with the strawberries.  You can serve this tart plain or with a dollop of frozen vanilla yogurt. If you are serving this as a dessert for an elegant dinner, add 1 tsp of almond extract to the yogurt pastry, and garnish with fresh mint and slivered toasted almonds.

 

Ingredients:

1/3 cup honey

3 tbsps cornstarch

2 cups fresh strawberries, hulled

18 fresh strawberries, halved

1/2 cup water

2 tbsp fresh lemon juice

Icing or confectioners sugar

Ingredients for Yogurt Pastry:

1 cup all purpose flour

2 tbsp granulated sugar

1/2 tsp salt

1/4 cup vegetable oil

3 tbsp plain non fat yogurt

Method:

Begin by making your pastry.  Use a large bowl to combine the flour, sugar and salt.  Make a well in the middle of the ingredients, and pour in your oil and yogurt.  Stir until the dough forms a stiff ball.  Use the palm of your hand to flatten the ball a little, wrap it up in plastic wrap and chill in the refrigerator for half an hour.

Set your oven to 400 degrees Fahrenheit.  Use low fat cooking spray to spray a 9 inch tart pan.  Use a floured rolling pin to roll the chilled dough into an 11 inch circle, and place into your tart pan.  Pierce the pastry in four or five places with a fork.  Bake the tart shell for about 12 minutes – it should turn a golden color.  Cool on a wire cooling rack.

Use a small saucepan to measure in the honey and cornstarch. Turn heat to low.  Mix well, add  the 2 cups of fresh strawberries and mash them with a potato masher.  Add water and lemon juice and turn heat up to medium.  Simmer gently and stir constantly.  Keep simmering until the strawberry honey mixture has thickened,  then cool it completely.

Spread the cooled strawberry mixture into the cooled crust.  Arrange the halved berries over the filling.  Sprinkle with powdered sugar.

This recipe makes 8 servings with 204 calories each.  There are 34 carbs per serving, 2 grams of protein, 142 mgs of sodium, 7 grams of fat and 0 mgs of cholesterol.

Light Lemon Mousse

Sometimes we need a dessert that is light, airy, and refreshing, particularly if the temperature is soaring outside, or if we have eaten a heavy meal but still have a tiny spot left for dessert.  Citrus desserts such as mousses, puddings or even citrus fruit salads can fit the bill.  Here is a recipe that is not only delicious to eat, it is also a good source of protein and calcium from the low fat ricotta cheese and lemon yogurt, and vitamin C from the fresh lemon.  Be sure to use a mint leaf or two as a garnish, as the flavor of mint with lemon combines very well.

 

Ingredients:

3 tbsp freshly squeezed lemon juice

2 tbsp cold water

1 envelope unflavored gelatin

1/2 tsp grated lemon peel

1 15 ounce container non fat ricotta cheese

1/2 cup granulated sugar

1 cup low fat or non fat lemon yogurt

1 cup light frozen whipped topping, slightly thawed

lemon slices

fresh mint leaves

Method:

Use a small saucepan to combine lemon juice and water, and sprinkle the unflavored gelatin in carefully.  Let the mixture stand for about a minute, then turn the heat on low and keep stirring with a wooden spoon until the gelatin dissolves.  This should take about three minutes.  Remove from heat and set aside.  Use a medium bowl  to combine ricotta cheese and sugar.  Use an electric beater on high speed, or a hand blender.  Keep mixing or beating until the cheese is light and fluffy.  Fold in gelatin mixture and then mix until it is well combined.  Cover with saran wrap and chill in the refrigerator for about 20 minutes.  The mixture will begin to set.  Remove it from the fridge and beat it until it is fluffy again.  Fold in lemon yogurt and whipped topping gently.  Carefully scrape it out into a medium sized pretty serving bowl.  Cover loosely with plastic or saran wrap again and chill in the fridge for 2 hours, or until set.  Garnish with fresh lemon slices and mint sprigs.

This recipe can be made up to 2 days ahead of serving. Be sure to keep it in an airtight container in your fridge so it doesn’t pick up the flavors of other foods.  This recipe makes 4 servings, with 253 calories each.  There are 45 grams of carbs, 17 grams of protein, 194 grams of sodium, 2 grams of fat and 35 mgs of cholesterol.

Strawberry and Yogurt Filled Pastry Desserts

Summertime is the perfect season to enjoy fresh fruit as part of a healthy dessert.  If you are entertaining or having a special dinner, try this easy and elegant dessert that uses sliced strawberries and creamy yogurt and pudding to lighten up the end of a hearty meal.  Strawberries are naturally sweet and an excellent source of vitamin C.  By using vanilla no-fat or low-fat yogurt to replace part of the whipping cream traditionally used in such recipes you can cut the fat content without sacrificing creaminess.

Ingredients:

1 sheet of frozen phyllo or puff pastry

1 package low-fat instant vanilla pudding

1 cup 1% milk

1 cup vanilla yogurt

2 pints fresh strawberries

3 tablespoons icing sugar

Method:

Take one sheet of frozen puff pastry from the package and thaw it on a plate. This takes about half an hour.  Do not unfold it.

Preheat oven to 400 degrees Fahrenheit.  On a wooden or glass (sterilize it first) cutting board or block, unfold the pastry carefully. Cut it into four strips of equal width of about 2 and 1/4 inches wide.  Use a pizza cutter sprayed with cooking spray for a sharp cut.  Cut each strip crosswise into 3 pieces.  Bake on an ungreased baking sheet for about 12 to 15 minutes, or until the pastry is puffed up and golden in color.  Remove the baking sheet from the oven, and place the sheet on a wire rack to cool.

While your pastry is cooling, use a medium mixing bowl to prepare your vanilla pudding according to the directions on the package.  ***Use one cup of 1 percent milk and 1 cup of vanilla yogurt in place of whatever liquid is called for.

Use a sharp serrated knife and halve the pastries horizontally as you would cut a hamburger bun or a dinner roll.  Wash and slice the strawberries. On 12 plates, place the bottom halves of the pastries.  Spoon 3 tablespoons of pudding onto the bottom halves, and then spoon the sliced strawberries over the pudding yogurt mixture.  Cover with the pastry tops and sift icing sugar over the whole dessert.  Garnish with a sprig of mint and serve immediately.  This recipe makes 12 servings, but you can refrigerate the puff pastry once it has been baked for about three days in an airtight container.

Earl Grey Tea Ice Cream Recipe

Earl Grey Tea has long been a favorite tea of the women in my family.  The light bergamot flavor and fragrance is soothing and a lovely way to enjoy a brief afternoon respite from a busy day.  This unusual flavor makes a wonderful frozen dessert, and by using low-fat dairy ingredients it is a light and refreshing yet creamy base for stewed or poached fruit.

Ingredients:

2/3 cup 1 % milk

3 tbsp Earl Grey loose tea leaves

3/4 cup granulated sugar

1/4 cup liquid honey

2 tbsp skim-milk powder

4 ounces light cream cheese

1 cup organic or homemade yogurt

1/2 cup light sour cream

Method:

Use a large saucepan to slowly heat the milk and tea leaves.  Don’t let it boil.  Add the sugar, honey and skim-milk powder, stirring regularly until everything has dissolved.  Cool in a large glass bowl, and strain – it can be a little difficult to get all the tea leaves out but don’t worry if there are a few specks lefts – they look pretty in the finished product.  Whisk in the remaining ingredients until the mixture is as smooth as you can get it.  Chill in the refrigerator for at least two hours.

Once completely chilled, pour into a metal cake pan (I use a 9 x 11 inch rectangular pan), cover and freeze for at least 2 hours.  It should be almost completely firm.  Once it has reached this stage, remove it from the pan in large scoops and puree it in your food processor or blender.  Keep blending until it is completely smooth.  Return it to the pan, cover, and freeze for at least 3 hours.  It should be firm enough to use at that time, and can keep for several days or up to a week in the freezer. Prior to serving, let the Earl Grey Tea Ice Cream stand at room temperature for about ten minutes to make it easier to scoop.  Use the ice cream with stewed apples, berries, pears, rhubarb, or peaches.

 

Yogurt Parfait Recipe

Yogurt parfaits are simply the best. Easy to make with endless combinations, the base ingredients of grains, yogurt and fruit provide all the goodness a body needs for a healthy breakfast or energy-giving snack. By layering the ingredients in a glass dessert dish, a yogurt parfait becomes a gourmet delight to a heavier meal. Try one of the recipes today – and don’t be afraid to mix and match fruits, yogurt flavors, and granola or muesli recipes.

Make Ahead Yogurt Parfait With Nuts

Use any fruit that you enjoy and that you have on hand.  Apples, oranges, bananas, peaches, raspberries and blueberries all work well in this yummy parfait recipe that can be served for dessert, a snack, or even for breakfast.

Ingredients:

1/2 cup quick-cooking rolled oats

1/4 cup dried cranberries or raisins

1 tbsp each sliced hazelnuts and almonds

1/2 cup 1% milk

1 1/4 cups Greek Yogurt

3 tbsp granulated sugar

2 tbsp liquid organic honey

1 tsp lemon juice

1 tsp organic vanilla

2 cups washed and sliced strawberries

2 cups cubed peeled cantaloupe

fresh mint leaves

Method:

Use a large bowl to combine oats, raisins, hazelnuts, almonds and milk.  Place in fridge for one hour.  Remove and mix in yogurt, sugar, honey, lemon juice and vanilla.  Keep about 1/2 cup each of the strawberries and cantaloupe, and mix the rest gently into the yogurt mixture.  Refrigerate overnight.  To serve, place in individual bowls or dessert cups topped with remaining fruit and fresh mint leaves.

 

All-in-One Breakfast Yogurt Parfait

This recipe also tastes best if made the night before.  For a truly outstanding taste, use homemade granola.

Ingredients:

1 cup large flake oats, OR 3 minute oats OR homemade granola

1 cup homemade organic yogurt OR creamy Greek yogurt OR your favorite organic brand of yogurt

1/2 cup 2% milk

2 tbsp organic liquid honey or maple syrup

1 cup assorted mixed berries (these can be fresh or frozen)

1 large banana, sliced.

Method:

Using two resealable plastic containers, combine all ingredients except the banana. Refrigerate overnight, then add the banana slices and take it with you to school or work.

Peach Blueberry Yogurt Parfait

This recipe calls for homemade muesli which is super easy and quick to make.

Ingredients:

4 cups quick-cooking rolled oats

1/2 cup roasted pumpkin seeds or flax seeds

1/2 cup wheat germ

1/2 cup oat bran

1/2 cup wheat bran

1 cup dried cranberries

fresh peach slices

fresh blueberries

homemade organic yogurt

Method:

Use a large airtight container and mix the first six ingredients.  To serve as individual parfaits, layer 1/2 to 3/4 cups of  muesli mixture with yogurt and fruit.  If you are taking it to work or school, keep ingredients separate and combine just before eating.  Yummy!

Yogurt Fruit Dip

In the quest for a healthier lifestyle, many people are trying to increase the amount of fruits and vegetables in their daily diets.  One of the easiest ways to do this is to replace higher fat snack foods and desserts with low-fat fruit.  Yogurt dips add an interesting flavor twist and can really dress up fruit that may get boring after some time.  Eating fruit is also more fun for kids when it is served with a yummy dip.  Fresh or cooked fruit with a yogurt-based dip is a delicious snack or light dessert after a heavy meal. Easy to serve for outdoor parties, baby showers or barbeques, try these recipes for yogurt fruit dip the next time you are planning a get together. Low-fat and creamy, they are truly delicious!

Cinnamon Yogurt Dip

Ingredients:
1/2 cup low-fat sugar-free plain yogurt
1 tbsp lightly packed brown sugar
1/2 tsp ground cinnamon
1/2 tsp organic vanilla

Method: Combine all ingredients in a small bowl. Chill and serve with fresh slices of apple, pear, peaches, pineapple, orange, or nectarines. Alternatively, serve as a sauce over stewed or baked berries or rhubarb. This makes just 1/2 cup of dip or sauce.

 

Yogurt and Whipped Cream Fruit Dip or Pie Topping

This is a lower-fat option for lovers of whipped cream.  Try it on pumpkin pie, pumpkin custard, or gingerbread.

Ingredients:

1/2 cup whipping cream

1 tbsp sugar

1/2 tsp vanilla

1/2 cup low-fat sugar-free plain yogurt

Method:  Beat the cream with an electric mixer or hand-beater until it becomes thick.  Add the sugar and vanilla nd keep whipping until it forms little peaks.  Gently add in the yogurt and mix carefully until it is all combined.  This makes about 1 1/2 cups.

 

Orange Mint Yogurt Fruit Dip

Light and refreshing, this fruit dip is excellent served with strawberries, cantaloupe, honeydew, watermelon,  pineapple, and red or green grapes. Serve in a pretty summer bowl and garnish with fresh mint leaves.

Ingredients:

1/4 cup low-fat sugar-free plain yogurt

2 tbsp finely chopped fresh mint

1 tablespoon organic honey

1 tsp frozen orange juice concentrate that has been thawed out

Method:  Use a small bowl to combine all ingredients.  Cover and chill in the fridge for about an hour and a half.  Serve over fruit or as a dip with fruit spears.

Pumpkin Lime Tart

Looking for some more pumpkin recipes? Here is a new twist on pumpkin pie. Lighten things up and add a tangy taste with by using light condensed milk, a yogurt based pastry, and some lime juice. This tart is as pretty as a picture, and provides a healthy portion of Vitamins A and C, beta-carotene, fiber and calcium. Bake this on a day when you have at least two hours to prepare it – a good Sunday dessert.

Ingredients:

2 cups canned pumpkin puree or homemade pumpkin puree

1 can (14 ounces) of  light sweetened condensed milk

1 large egg that has been gently beaten

2 egg whites, also gently beaten

2 tablespoons of freshly squeezed lime juice

1 teaspoon of organic vanilla extract

Pastry:

1 1/2 cup organic all-purpose flour

1/4 teaspoon salt

6 tablespoons chilled, unsalted margarine, chopped into small pieces

1/3 cup plain low-fat yogurt

 

Method:  Begin by making the pastry for the tart shell.  Use a large bowl and mix the flour and salt together.  With a pastry blender or two knives, cut in the margarine to the flour mixture and continue cutting the mixture until there are large crumbs or green-pea sized little lumps.  Pour in the yogurt and use a fork to mix until you have a nice soft dough.  Shape the dough into a flat disc, and wrap it up in saran wrap.  It will go into the fridge to chill for about half an hour.

Set your oven at 375 degrees Fahrenheit.  Roll out your chilled dough on a lightly floured counter or board, and don’t forget to flour the rolling pin too to prevent sticking.  Do your best to roll out the dough into about an 11 inch circle, as it will have to fit into a 9 inch tart pan.  NOTE: a nine inch tart pan with fluted sides and a removable bottom are best, though I have made this in a 9 inch spring form pan that I usually use for cheesecakes and it was okay too. You will be baking the tart shell prior to adding the pumpkin filling, so line the tart shell carefully with tin foil, and if you have pie weights to keep the foil down then place them on top.  If you don’t, try using an empty round eight inch casserole. Place the whole thing in the oven and bake for ten minutes, then take it out of the oven and remove the foil and casserole or weights.  Cool the pan down completely on a wire rack.

Lower the oven temperature to 325 degrees Fahrenheit and clean out your large mixing bowl. Combine pumpkin puree, milk, egg, egg whites, lime juice and vanilla, mixing well so there aren’t any lumps.  Use a large spoon to carefully fill the tart shell, and use the back of the spoon to smooth the top. Bake until the filling is set in the middle, about 55 minutes to an hour. The tart will be cooked when then fillings looks just a little wobbly in the middle – it will firm up more as it cools.  Cool completely in the pan on a wire rack.

This recipe makes 8 servings. It has 344 calories per slice, 9 grams of protein, 12 grams of fat, 51 grams of carbs, 44 grams of cholesterol, and 162 mgs of sodium.