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Peach or Nectarine Delight
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Filling:
- 4 cups sliced fresh peaches or nectarines
- 1/3 cup apricot jam
- 2 teaspoons lemon juice
- 1/8 teaspoon nutmeg
- 3 tablespoons unbleached flour
Topping:
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1/4 cup quick cooking oats
- 1 tablespoon oat bran
Place the sliced peaches or nectarines in a 9-inch pie plate. Stir the jam, lemon juice and nutmeg together. Spoon over the peaches. Sprinkle with flour, toss gently. Bake at 375 degrees for 30 minutes. Meanwhile, make dry topping by combining maple syrup and vanilla. Pour over the oats and oat bran. Mix well. Reduce heat to 350 degrees. Crumble topping mixture over the peach filling and return pie to oven to bake for 15 minutes longer. May be served warm or cold.
Fruit Roll-Ups
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 5 minutes
- 1 pint strawberries, chopped
- 1 8-ounce can crushed pineapple, drained (reserve juice)
- 1 cup fresh or frozen raspberries
- 1/2 cup raisins
- 1 15-ounce can pears
- 1 cup applesauce
- 1 teaspoon cinnamon
- 1/2 teaspoon honey
- 8 fat-free flour tortillas
Mix strawberries, pineapple, raspberries and raisins in a bowl. Set aside. Pour pears and their juice into a blender. Add pineapple juice. Process briefly and pour into a saucepan. Add applesauce, cinnamon, nutmeg, and honey and heat over low heat until warmed through. Do not boil.
Place 1/2 cup of the fruit mixture down the center of each tortilla. Roll up, pour a little of the sauce over each tortilla and serve.
Apple Torte
Servings: makes 1 square pan, 8x8x2
Preparation time: 20 minutes
Cooking time: 40 minutes
- 3 tablespoons tapioca
- 1 cup pineapple juice
- 8 cups apples, peeled and sliced
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/3 cup rolled oats
- 1/3 cup quick oats
- 1/3 cup unbleached flour
- 1 1/2 tablespoons honey
- 2 tablespoons apple juice
- 1/4 teaspoon vanilla
Preheat oven to 375 degrees. Soften tapioca in pineapple juice in a measuring cup for 5 minutes. Combine with apples, honey and cinnamon in the baking dish. Bake for 20 minutes. Combine oats, flour, honey, apple juice and vanilla. Stir apple mixture and cover with crumbled oat mixture. Bake for 18-20 minutes until topping is golden.
Chocolate Cream Pie
Servings: makes 1 9-inch pie
Preparation time: 10 minutes
Chilling time: 4 hours
- 2 12.3-ounce packages Mori-Nu lite silken tofu
- 3/4 cup Wonderslim Low-Fat Cocoa Powder
- 1 cup honey
- 1 tablespoon vanilla
Place tofu in food processor until very smooth. Place cocoa in a separate bowl. Set aside. Heat honey in microwave for 2 minutes. Pour over cocoa powder and mix until very smooth. Add cocoa mixture and vanilla to tofu and process again until very smooth. Pour into baked piecrust and refrigerate for at least 4 hours.
Crust:
- 1 1/2 cups Grape Nuts cereal
- 3/4 cup frozen unsweetened apple juice concentrate, thawed
- 1/2 teaspoon vanilla
Preheat the oven to 350 degrees. Place cereal in a Ziplock bag and crush with a rolling pin. Combine apple juice concentrate and vanilla. Mix cereal and apple juice mixture together. Press together. Press into bottom and sides of a 10-inch pie pan. Bake for 12 minutes. Cool.
Frozen Banana Cream Smoothies
Servings: 2
Preparation Time: 5 minutes
- 1 cup frozen banana chunks
- 1/4 cup frozen fruit (strawberries, raspberries, blueberries, mango, papaya, melon, etc.)
- 1 cup fruit juice (orange, pineapple, apple, etc.)
Place all ingredients in a blender jar and process until smooth for a "better than ice cream" frozen smoothie.
HINT: To freeze bananas, peel, slice into chunks, freeze on a baking sheet, then store in a covered container in the freezer.
Blueberry Special
Servings: 8
Preparation Time: 15 minutes
Cooking Time: 18 minutes
Crust:
- 1 1/2 cups Grape Nuts cereal
- 3/4 cup frozen unsweetened apple juice concentrate, thawed
- 1/2 teaspoon vanilla
Filling:
- 1 8-ounce can unsweetened crushed pineapple, undrained
- 1 cup frozen unsweetened apple juice concentrate, thawed
- 1/4 cup quick cooking tapioca
- 5 cups fresh or frozen blueberries
Preheat oven to 350 degrees.
Place cereal in a Ziplock bag and crush with a rolling pin. Combine apple juice concentrate and vanilla. Mix cereal and apple juice mixture together. Press into bottom and sides of a 10-inch pie pan. Bake for 12 minutes. Cool.
Meanwhile, place pineapple, apple juice and tapioca in a medium saucepan. Bring to a boil. Cook and stir until thickened, about 3 minutes. Add blueberries. Cook an additional 3 minutes. Pour into crust. Cool and serve.
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