RECIPE OF THE DAY! CHERRY-APPLE CRISP

The ultimate gooey companion to vanilla ice cream, this easy-to-make crisp is loaded with tart dried cherries and apple slices, as well as apple cider, cinnamon and brown sugar. So delicious perfect for the hoilday... YUMMMY!!! ENJOY!


Makes 8 servings

Active Time: 20 minutes
Total Time: 1 hour 10 minutes


Ingredients

3 each large Granny Smith and Cortland or McIntosh apples (3 lb total), peeled, cored and sliced

3/4 cup each packed brown sugar and all-purpose flour

3/4 cup tart dried cherries

1/2 cup apple cider or juice

3/4 stick (6 Tbsp) butter, cut up

1/2 tsp ground cinnamon


Preparation

1. Heat oven to 350°F. Have ready a shallow 2-qt baking dish.

2. Mix apples, 2 Tbsp brown sugar, 1 Tbsp flour and the cherries in a large bowl. Transfer to baking dish; pour cider over apple mixture.

3. In same bowl combine remaining brown sugar, remaining flour, the butter and cinnamon until well blended. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples.

4. Bake 50 to 55 minutes or until top is browned and apples are tender when pierced. Place on a wire rack to cool. Serve warm or at room temperature.

Planning Tip: The apples and streusel can be prepared 1 day ahead. Refrigerate apples and streusel separately.


318 Calories Per Serving

RECIPE OF THE DAY! FIGS CRISP CRUST CUPS

There's no need to fear the phyllo: These flaky-crisp crust cups are almost foolproof. All you do is drape ready-made sheets of the pliable pastry around ramekins. Finish off this good-for-you Greek treat with yogurt, honey, and sliced figs.ENJOY!


Makes 4 Serves

Total Time: 22 min

Prep Time: 20 min

Cook Time: 12 min


Ingredients

8 (16'' by 12'' each ) sheets fresh or frozen phyllo dough , thawed

3 tablespoon(s) melted margarine or butter

1 1/3 cup(s) nonfat Greek yogurt

4 teaspoon(s) honey

12 fresh, ripe Calimyrna figs, cut into quarters
Fresh mint sprigs, for garnish


Directions

1.Preheat oven to 375°F. On work surface, place 1 sheet phyllo; lightly brush with some margarine. Place second phyllo sheet on top; lightly brush with some margarine. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. (Make sure not to fold any phyllo over edge of custard cup.) Place phyllo shell with cup in 15½" by 10½" jelly-roll pan. Repeat with remaining phyllo sheets and margarine to make 4 shells in all.

2.Bake phyllo shells 12 to 15 minutes or until golden brown. Cool in pan on wire rack 15 minutes; remove cups from shells. Cool shells completely on wire rack, about 45 minutes.

3.To serve, place shells on 4 dessert plates. Fill each shell with ⅓ cup yogurt, drizzle with 1 teaspoon honey, and top with quartered figs. Garnish with mint.

Tips & Techniques

Phyllo dough can dry out and become brittle quickly. To keep dough moist, cover unused portion with a damp paper towel while working.

345 Calories per serving

RECIPE OF THE DAY! BERRIES WITH LEMON SORBET

This tasty low calorie dessert is guilt free, and easy to make. Your kids will ask for this dessert over and over again. ENJOY!

Makes 8 servings

Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

1 pint strawberries, diced

1/2 pint raspberries

2 Tbsp sugar

2 tsp lemon juice

2 pints lemon sorbet

Fresh mint sprigs (optional)

Preparation

Planning Tip: Line a baking sheet with nonstick foil. Place scoops of sorbet on pan and freeze until ready to serve.

1. Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy.

2. Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate.

124 Calories Per Serving

RECIPE OF THE DAY! CRANBERRY-APRICOT GINGER SAUCE

Apricots are rich in Potassium, and very good for our daily intake of Potassium. I love this sauce, I use this at Thanksgiving time a lot. And all year round great for dipping and over a lot of meats. ENJOY!

Makes 22 ounces
Servings 22

Active Time: 5 minutes
Total Time: 20 minutes

Ingredients

1 can (15.25 oz) apricot halves

1 bag (12 oz) fresh cranberries

3/4 cup sugar

2 tsp minced fresh ginger

Preparation

1. Drain apricots, reserving syrup. Add water to syrup to make 1 cup. Coarsely chop apricots; set aside.

2. Place syrup, cranberries, sugar and ginger in medium saucepan and bring to boil. Reduce heat and simmer, uncovered, 15 to 20 minutes until most of the cranberries have burst.

3. Remove from heat; stir in apricots. Cool slightly, then refrigerate, covered.

Planning Tip: Can be made up to 2 weeks ahead.

94 Calories Amount Per Serving

RECIPE OF THE DAY! STRAWBERRY CHEESECAKE NO-BAKING

Another guilt free dessert only 164 calories per slice. Looking for a nice dessert on a hot summer's day,I have just the one for you. Strawberry Cheesecake No-Baking will help keep your kitchen cool-no oven is needed. This cheesecake will be a big hit for your dinner partys,or outdoor Bar-BQ's. I am sure your friends and family will love it too. ENJOY!


Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes

Ingredients

Crust

6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs

2 Tbsp butter, melted, and mixed with 1 Tbsp honey

Filling

1 box (3 oz) strawberry-kiwi flavor gelatin

2/3 cup boiling water

1 tub (16 oz) 1% fat cottage cheese

2 bricks (8 oz each) fat-free cream cheese, softened

2 Tbsp sugar

2 tsp strawberry extract or 1 tsp vanilla extract

Topping

1 pt (about 12 oz) fresh strawberries

2 Tbsp strawberry jelly, melted

Garnish: small mint leaves

Preparation

1. Coat an 8 x 3-in. springform pan with nonstick spray.

2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.

3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.

4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.

Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.

164 Calories Per Serving

RECIPE OF THE DAY! RED WHITE AND BLUE Mixed Berry Parfaits

Enjoy your 4th of July! Whit this colorful Independence Day Parfaits...

Active Time: 15 minutes
Total Time: 4 hours

Makes 5 parfaits

Ingredients

1 box (3 oz) wild strawberry gelatin

1 cup each strawberries, blueberries and raspberries

5 cups Jell-O vanilla pudding -sugar free

Preparation

Planning Tip: Can be made through Step 4 up to 2 days ahead.

1. You'll need five 10-oz glass or plastic glasses.

2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.

3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.

4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.

5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.

207 Calories Per Serving

RECIPE OF THE DAY! WATERMELON AND GRAPE KAOBOS

Summer temperatures mean moving everything outdoors, including your eats! Picnicking is one of the best parts of the season, and it’s a great way to involve the whole family while basking in nature’s beauty. There are three key factors to packing the perfect picnic: each dish should be able to be made ahead of time, not spoil quickly and be transported easily. Steer clear of heavy toppings, sticky sauces and mayo-based recipes—they’ll create a mess and attract insects; the latter can even pose a health risk. Instead, choose items that are easy to eat with your hands (or just with a fork—no knives allowed!) and will be safe to nibble on after an hour or two has passed (assuming you don’t leave the dishes out in the glaring sun—which is never a good idea, regardless of ingredients)
My creative picnic recipes will have everyone at the table asking for more without guilt. Watermelon Kabobs

Makes 16 kabobs

Total Time: 45 minutes

INGREDIENTS

1/2 small seedless watermelon (about 7 lb), rind removed

1 lb large seedless green grapes, removed from stems

1 pt blueberries

1 lime

2 Tbsp sugar

PREPARATION

1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.

2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.

3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.

4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.

Planning Tip: Can be prepared through Step 2 up to 1 day ahead.

Per 1 kabob 71 Calories

RECIPE OF THE DAY! RICOTTA CREPES WITH PLUMS

These Ricotta Crêpes with plums are a combination of all the best things in life, great after any meal.

Makes 8 Crêpes

Prep Time: 25 min

Cook Time: 10 min


Ingredients

1 container(s) (15-ounce) part-skim ricotta cheese

3 tablespoon(s) sugar

1/2 teaspoon(s) vanilla extract

8 (9-inch) crêpes

1/4 teaspoon(s) ground cinnamon

2 pound(s) ripe plums, pitted and each cut into 8 wedges

1/3 cup(s) freshly squeezed orange juice

1/3 cup(s) sugar

Preparation

1.Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir ricotta, 2 tablespoons sugar, and vanilla extract until blended. Lay crêpes on work surface and spread scant 1/4 cup ricotta mixture down center of each crêpe. In cup, combine 1 tablespoon sugar with 1/8 teaspoon cinnamon; sprinkle over ricotta filling. Fold crêpes in half to cover filling, then roll up tightly to enclose.

2.Place crêpes on prepared cookie sheet; bake 5 minutes or until warm. Meanwhile, in 12-inch skillet, combine plums, orange juice, remaining sugar, and remaining cinnamon. Cook on medium-high 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook 2 to 3 minutes longer or until plums are tender and juices have thickened.

3.Serve crêpes topped with plums and their juices.

Calories 235 Per 1 Crêpe

RECIPE OF THE DAY! TWICE-DIPPED STRAWBERRIES

Twice the deliciousness of dipped strawberries by using melted bittersweet chocolate and white chocolate for this easy and enticing dessert.

Makes 20 dipped strawberries

Total Time: 30 minutes

INGREDIENTS

1 container (16 oz) strawberries

1 cup white chocolate chips

4 tsp vegetable shortening

1 cup bittersweet chocolate chips

PREPARATION

1. Wipe strawberries clean; dry with paper towels. Place on foil-lined or wax paper–lined baking sheet or tray.

2. Place white chocolate chips and vegetable shortening into one small glass bowl, bittersweet chocolate chips into another small glass bowl. Microwave white chocolate chips as package directs for melting. Stir until smooth.

3. Dip strawberries into white chocolate, place on tray and refrigerate until set. Microwave bittersweet chocolate chips as package directs for melting, then dip strawberries to cover halfway up the white chocolate. Return to tray; refrigerate or let stand at room temperature to set.

Per 1 Strawberry Serving 112 Calories

RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188

RECIPE OF THE DAY "GRILLED-ROASTED NECTARINES"

For a casual end to a great evening, grilled nectarines will become your favorite go-to desert. The dry, high heat intensifies the fruit's flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

Makes 4 servings.

2 cups strawberries, hulled and coarsely chopped

1/2 cup raspberries

1/3 cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoons fresh lemon juice

Pinch of salt

4 medium ripe nectarines, cut in half and pitted

Nonstick cooking spray


1.Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch salt. Set aside. Makes 2 cups.

2.Prepare outdoor grill for direct grilling on medium. Spray cut sides of nectarine halves with nonstick cooking spray. Place nectarine halves on hot grill grate and cook 5 to 6 minutes, or until lightly charred and tender, turning over once.

3.To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.


130 calories per serving.