If you like dessert after your meals, but want something healthy, give one of these treats a try.
BLUEBERRY CRISP
1 (12 oz) can frozen apple juice concentrate, undiluted
2 tablespoons cornstarch
1 tablespoon margarine (optional)
1 teaspoon lemon juice
1 teaspoon cinnamon
6 cups fresh or frozen blueberries
Crumb Topping:
¼ cup canola oil
1/3 cup honey
½ cup pecans, chopped
½ cup all-purpose or whole wheat flour
2 cups quick-cooking oats
In large saucepan or skillet, combine thawed apple juice concentrate and cornstarch; whisk together until completely dissolved. Cook over medium heat until thickened. Add margarine, lemon juice, and cinnamon. Stir to blend ingredients. Remove mixture from heat, pour over blueberries, and toss well.
To prepare crumb topping: In medium size mixing bowl, cream together oil and honey. Add chopped nuts, flour, and oats. Toss well, coating all dry ingredients with the oil and honey mixture.
In 9X13 baking dish sprayed with nonstick cooking spray, place the blueberry filling. Sprinkle crumb topping evenly over the fruit. Bake in 350 degree oven for 30 to 40 minutes, or until crumb topping is golden brown and the filling is bubbling. Serve warm with whipped topping of choice.
CHOCOLATE-HAZELNUT FONDUE
½ oz. unsweetened chocolate, chopped
1 can (14 oz) fat-free sweetened condensed milk
2 tablespoons unsweetened cocoa powder
Pinch of salt
3 tablespoons chocolate-hazelnut spread
½ teaspoon vanilla extract
Assorted cubed fresh fruit and angel food cake cubes
In small non-stick saucepan, combine the chocolate and about half of the condensed milk. Heat over medium heat for 3 minutes, stirring until the chocolate is melted. Remove from heat and stir in the remaining milk. Sift the cocoa and salt on top. Stir until blended. Return to the heat and cook, stirring, for 3 minutes longer, or until the fondue just begins to simmer. Remove from the heat. Stir in chocolate-hazelnut spread and vanilla until smooth. Serve warm with the fruit and cake cubes. YIELD: 8 (1- 1/3 cups)
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