SWEETLY POACHED PEARS
6 med. ripe pears (about 2 lbs.)
5 c. white, unsweetened grape juice
1/4 c. fresh lemon juice
1 vanilla bean, split lengthwise
1 inch whole cinnamon stick
1/4 c. golden raisins
Peel pears, leaving stems on. In a medium size pan, heat juices, vanilla bean, and cinnamon stick to a simmer. Add pears. Simmer 25 to 30 minutes, uncovered, turning pears occasionally, until tender when pierced with a knife. Remove pears with a slotted spoon. Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain.
Stir in raisins and cool syrup to room temperature. Serve pears in small glass compote bowls. Spoon raisins and syrup over and around pears.
Serves 6.
Per serving: 187 calories, 48 gm carbohydrates, 1 gm protein, trace fat, 3 gm sodium. Exchanges: 3 fruit. Cholesterol: 9 mg per serving.
STRAWBERRY FRUIT SQUARES
2 envelopes dietetic strawberry gelatin
1 c. boiling water
1 c. crushed pineapple, in own juice
1 ripe banana, finely diced
6 oz. plain yogurt
1 envelope Sweet’N Low
Dissolve gelatin in boiling water. Add juice drained from pineapple with cold water. Enough cold water to equal 1 cup liquid. Add pineapple and banana. Pour 1/2 into 1 quart bowl. Chill until firm. Spread evenly with plain yogurt mixed with sugar substitute. Place bowl in freezer for 30 minutes until yogurt is firmer. Pour remaining gelatin, very carefully, on top. Chill until firm. Cut in squares.
PINEAPPLE PUDDING
3/4 c. dry non-fat milk
1 egg
30 drops liquid sweetener
1 tsp. vanilla
1 sm. can crushed pineapple, drained but save juice
Add enough water to pineapple juice to make 1/2 cup. Mix all except pineapple and cook until almost thick. Add pineapple and continue to cook until thick.
MOCK FRUIT CAKE
1/3 c. instant non-fat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. red currants
2 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract
1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp. sugar
2 oz. bread, toasted and grated
Preheat oven to 350 degrees. Combine milk and orange juice in large bowl. Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and cool thoroughly. Divide in half.
FRUITED CHICKEN SALAD
3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves
Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves.
Makes 3 sandwiches.
CHERRY BANANA DESSERT
2 c. cherry flavored sugar free beverage
1 envelope cherry flavored gelatin
1 sm. banana, peeled and sliced
Sprinkle gelatin over 1 cup of beverage. Heat remaining beverage to a boil. Combine with gelatin mixture. Stir until gelatin is dissolved. Refrigerate until thick. Add bananas and chill until firm.
CARROT AND ORANGE SALAD
1 1/2 c. water
4 oz. grated raw carrots
4 oz. unsweetened orange juice
1 tbsp. unflavored gelatin
1 tbsp. lemon juice
Artificial sweetener equal to 2 tsp. sugar
1/4 tsp. salt
Lettuce leaves
Soften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4 cups hot water. Stir until dissolved. Add orange and lemon juice. Set aside to stiffen slightly. Add raw carrots to gelatin and pour into mold. Make sure mold has been rinsed in cold water. Chill. Unmold on lettuce leaves.
BAKED APPLES
Apples
Cinnamon
Artificial sweetener
Non-sugar black cherry soda
Wash and core apples. Slit and peel 1/3 of the way down. Place apples in oven- proof dish and pour soda over them. Sprinkle with cinnamon and sweetener. Bake at 375 degrees until apples are tender.
PINEAPPLE COLE SLAW
12 c. shredded cabbage (about 3 lbs.)
1 c. miniature marshmallows
2 lg. (20 oz.) cans prechilled* juice pack pineapple tidbits, drained
Toss with:DRESSING:
1/4 c. reserved pineapple juice
Artificial sweetener = 1/4 c. sugar
1 1/2 c. lite Miracle Whip
Mix in a blender. Mix with slaw. Just before serving, add 2 split and sliced bananas. The slices may be placed in enough pineapple juice to cover; this will prevent them from turning brown until ready to use.
1 serving = 3/4 cup: 1 veg, 3/4 fat, 1 fruit exch.
About 105 cal.
DIABETIC FRUIT BARS
1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
In saucepan, melt oil and butter, add dates and apricots. Remove from heat and beat in egg and vanilla. Combine dry ingredients and mix with rest of mixture. Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.
FRUIT SALAD TOPPING
1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding
Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)
Can be served as a side dish with mixed fruit (fresh) or mix fruit and topping in bowl.
FUDGE SWEET BROWNIES
2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped
Sift flour and baking powder; set aside. Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend thoroughly. Add walnuts. Pour mixture into greased and floured 8″x8″ baking pan. Bake at 350 degrees for about 15 minutes, until cake springs back at a light touch. Doubled recipe will fit into double size cookie pan.
Gingered Melon
3/4 cup water
1/2 cup sugar
4 teaspoons lemon juice
2 to 3 teaspoons finely chopped fresh ginger
2 teaspoons finely shredded lemon peel
4 cups watermelon, cantaloupe, and/or honeydew balls
1/3 cup flaked coconut
• In a small saucepan over medium heat, combine water, sugar, lemon juice, and ginger. Bring just to boiling.
• Reduce heat to low and simmer, uncovered, for 5 minutes.
• Remove from heat; stir in lemon peel.
• Cool to room temperature.
• Before using, strain of and discard the ginger and lemon peel.
• Pour syrup over melon balls, stirring gently to coat.
• Cover and refrigerate for 2 hours.
• To serve, spoon melon balls and a little of the syrup into individual dessert dishes. Sprinkle with coconut.
Yield: Serves 6
Fruit with Amaretto Cream
1 1/2 tablespoon Amaretto liqueur
2 tablespoons packed dark brown sugar
1/2 cup sour cream
2 cups fresh fruit
1. In small mixing bowl combine Amaretto and brown sugar.
2. Add sour cream and mix well.
3. Prepare at least 2 hours before serving.
4. Stir occasionally to dissolve brown sugar.
5. Put fruit into sherbet glasses or small soufflé dishes.
6. Drizzle with sauce.
Note: This is especially good with strawberries, blueberries and green grapes.
Yield: Serves 4
Tropical Fruit Canoe
8 lengthwise wedge of pineapple
8 tablespoons pineapple, passion fruit or mango ice cream sauce
8 scoop each of 3 of the following sorbet flavors: mango, pineapple, lime, orange, passion fruit, tropical mix and pina colada
8 slice peeled mango or papaya, halved
16 slices peeled kiwifruit
16 slices star fruit
16 red maraschino cherries, drained and halved
24 red maraschino cherries with stems
1. Remove edible part of pineapple from wedge, leaving 1/2 inch on the skin portion to form a “canoe.”
2. Cut fruit into spears.
3. Spoon sauce in bottom of canoe.
4. Place pineapple spears on sauce.
5. Scoop three flavors of sorbet on sauce.
6. Garnish with remaining fruits and maraschino halves.
7. Top each scoop with maraschino cherry with stem.
Yield: Serves 8
Fruit Glasses
2 bananas – cut in half, quartered and sliced
1 apple – peeled and diced
1 can mandarin oranges, drained
1 cup honeydew melon – cut into bite-sized pieces
1 cup cantaloupe – cut into bite-sized pieces
1 cup blueberries, strawberries (cut in half) or raspberries
1 eight ounce container berry flavor yogurt
6 tsp wheat germ
2 kiwi fruit, peeled and sliced
1. Place prepared fruit into four stemmed individual crystal dessert dishes in the order listed.
2. Top each mound of fruit with 1/4 of the container of yogurt.
3. Top the yogurt with the wheat germ.
4. Place a kiwi slice on top.
Yield: Serves 4
Pineapple Slices with Maraschino Cherries
Omit the liqueur if serving this to children.
2 slices canned pineapple, with 2 tbs. of their syrup
1 maraschino cherry
1 tbs. maraschino liqueur
1. Put the 2 slices of pineapple in a dish and place the cherry in the center of the hole.
2. Add the 2 tbs. of syrup from the can and 1 tbs. of the liqueur.
3. Refrigerate for 2 hours.
4. Serve chilled.
Yield: Serves 1
Fresh Fruit Compote
1 quart fresh strawberries, sliced
1 mango (peeled, seeded and diced)
2 medium kiwi fruit (peeled, quartered and sliced)
2 bananas, peeled and sliced
1 cup fresh berries (raspberries, blueberries, etc.) juice of 1 lemon and 1 lime
3/4 – 1 cup sugar
Dash of salt
3 drops of coconut flavoring (or 2-3 tbsp. Coconut rum)
1. Put all the fruit in a glass bowl.
2. Squeeze the lemon and lime juice over all.
3. Add sugar (to taste), salt and coconut flavoring.
4. Cover, refrigerate and let stand for a 2 hours.
Serving Suggestions:
• Serve chilled with fresh cream, whipped cream or as a topping for other desserts. Decorate with mint leaves.
Nectarine and Cherry Salsa
This is especially appreciated in the summer.
1 quart (4 cups) fresh sour cherries, pitted and halved, with juice (or substitute 1 quart frozen pitted sour cherries, whole and unthawed)
2 nectarines, unpeeled, cut into 1/2-inch cubes
1/4 cup sugar
1/4 cup freshly squeezed lime juice
1 small red onion, minced (about 1/2 cup)
2 fresh jalapeño peppers, seeded and minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1. Combine all ingredients in glass bowl and stir well.
2. Cover and refrigerate for at least an hour to allow flavors to meld.
3. Serve with grilled chicken, pork, and other meats or with corn chips.
4. Keeps for several days refrigerated.
Yield: 9 cups.
Raspberry and Cranberry Gelatin Mold
1 (10 ounce) package frozen raspberries – thawed and drained, juice reserved
1 cup water
12 ounces cranberries
1/2 cup white sugar
2 (3 ounce) packages raspberry flavored gelatin mix
Butter for greasing the mold
1. In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a gentle boil over medium heat, stirring frequently, until the skins of the cranberries burst.
2. Be careful not to over-boil and spill the mixture.
3. Remove from heat and add gelatin.
4. Stir until dissolved.
5. Gently fold in raspberries, and pour into a 2 quart greased mold.
6. Refrigerate for 4 to 6 hours or until chilled.
Yield: serves 10
Pears in Wine
3 dozen pears
1 bottle of good Italian wine
3 cups sugar
12 whole cloves
3 cinnamon sticks
6 strips each of lemon peel and orange peel, remove the white pith
Preheat oven to 400 degrees F.
• Peel the pear, leaving them whole with stems on.
• Cut a very thin slice off the bottom of each pear so that they will stand upright.
• Arrange them as close together as possible in one or two large baking dishes.
• Put the rest of the ingredients into a pot and bring to a boil, stirring frequently until all the sugar is dissolved.
• Pour over the pears and bake basting several times until done.
• This may take 30 minutes but it depends on the variety of the pears.
• Arrange the pears on serving platters.
• If the wine mixture has become thick and syrupy, strain and pour it over the pears.
• If not, pour it into a pot and cook it over high heat until it is.
• Then strain and pour over the pears.
• It can be served hot, cold or at room temperature.
Additions: Ice cream or whipped cream topping
Pear Coulis
2 tablespoons butter
1/2 cup brown sugar
1 1/2 pounds cooking pears, such as Bartlett or Bosc, cored and chopped
1/2 teaspoon ground cinnamon
4 cups water
4 ounces toasted pecan pieces
½ cup Poire William or other pear flavored liqueur
1. In a sauté pan, over medium heat, melt the butter.
2. Add the sugar and water and cook for 1 minute.
3. Add the pears and cinnamon.
4. Continue to cook for 10 minutes, stirring occasionally.
5. Remove from the heat and cool completely.
6. In a blender, combine the pears and water, and puree until the mixture is smooth.
7. Add the liqueur and chill.
Working time: 15 minutes
Preparation time: 1 hour
Serves 4
Grilled Nectarines with Honey Balsamic Glaze
1/2 cup honey plus 2 tbs.
2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 (8-ounce) container Crème fraiche
6 firm but ripe nectarines, halved, pitted
• When using an outdoor grill, add a handful of fresh charcoal to the embers after serving the main course.
• When it’s time to cook the nectarines, the fire should be at the right temperature. Remember to brush the grill clean before adding the fruit.
• Sour cream is a good substitute for the Crème fraiche.
• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl.
• Whisk Crème fraiche and remaining 2 tablespoons honey in medium bowl to blend.
• Glaze and Crème fraiche mixture can be made 1 day ahead.
• Cover separately.
• Refrigerate Crème fraiche mixture.
• Rewhisk both before using.
• Prepare barbecue (medium-high heat).
• Brush nectarines generously with half of glaze.
• Grill until heated through, turning occasionally, about 4 minutes.
• Arrange 2 nectarine halves, cut side up, on each plate.
• Drizzle with remaining glaze.
• Spoon some Crème fraiche mixture into center of each nectarine half and serve.
Serves 6
Chocolate Wrapped Pears
2 cups sugar
8 cups water
Juice of 2 lemons
4 cinnamon sticks
8 whole cloves
¼ cup crème de menthe
12 firm, ripe pears with stems
8 ounces semisweet chocolate
¼ pound butter, softened
Fresh or crystallized mint
• Dissolve the sugar in the water.
• Add the lemon juice, spices and crème de menthe and simmer, tightly covered for 10 to 15 minutes.
• Peel the pears carefully; leaving the stems intact, and cut a slice off the bottoms so they will stand upright.
• Poach the pears in the gently boiling syrup until tender, 30 to 40 minutes.
• Cool the pears in the syrup and then chill thoroughly, preferably overnight.
• Melt the chocolate in a bowl over warm water.
• Add the butter and stir until it is melted and the mixture is smooth.
• Remove the pears from the syrup and dry carefully with paper towel.
• Dip each pear into the melted chocolate to coat evenly.
• Use a spoon, if necessary, to fill in the uncoated spots.
• Lift the pears out of the chocolate to drain off the excess.
• Arrange on a serving dish.
• Decorate the top of each pear with a sprig of parsley or crystallized mint.
• Chill until ready to serve.
Yield: 12 servings
Cherry Clafoutis
Butter and sugar for the baking dish
1-1/4 lb. cherries, pitted
1/2 cup sugar
1/3 cup all-purpose flour
1/3 cup cream
2/3 cup milk
4 eggs
2 egg yolks
3 Tablespoons kirsch (optional)
Confectioner’s sugar for dusting
Preheat oven to 350 degrees F.
1. Brush the baking dish with some melted butter and coat it with some sugar.
2. Shake out the excess sugar.
3. Sift the flour and a pinch of salt into a bowl and make a well in the center.
4. Pour the milk and cream into the well and stir to make a smooth paste.
5. Add the eggs, egg yolks and sugar.
6. Continue whisking to make a smooth batter.
7. Put the cherries into the buttered and sugared pan.
8. Ladle the batter over the cherries.
9. Bake the clafoutis for 30 to 35 minutes.
10. It should be puffed up and just beginning to brown.
11. Remove from oven.
12. Allow to cool slightly, then dust with the confectioner’s sugar and serve.
Cheddar Apple Cobbler
1 cup sugar
1/4 tsp Cinnamon
Dash nutmeg
1/4 cup Flour
6 cup tart apple slices, cored, peeled and sliced thin
Topping:
1 cup Unbleached Flour
1 1/2 Cups shredded, mild cheddar cheese
1/4 cup Sugar
1/3 cup Butter; Melted
1 1/2 Ts Baking Powder
1/4 cup Milk
1/2 Tsp Salt
Preheat oven to 400 degrees F.
1. Combine the sugar, flour, nutmeg and cinnamon, and then toss the mixture with the apple slices.
2. Pour into a 9-inch buttered square-baking pan.
3. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well.
4. Add the butter and milk, mixing until well blended with the flour mixture.
5. Spoon the dough over the fruit mixture and bake for 30 minutes.
Serves 4
Baked Grapefruit
2 Grapefruit split
4 tsps Brown Sugar
4 tsps Butter
1 tsp Cinnamon
1. Cut fresh grapefruit in half.
2. Cut out the center and around the sections, being careful not to pierce the skin.
3. Fill center cavity with melted butter; sprinkle a mixture of sugar and cinnamon over the top.
4. Broil until slightly browned or bake at 375 degrees F. for about 10 minutes.
5. Garnish grapefruit with fresh fruit or as desired.
Yield: 2 servings
Apricots in Red Wine
3 pounds large apricots
2 cups dry red wine
1 cup Ruby Port
1/4 cup sugar
1/4 cup honey
1 cinnamon stick
1/2 cup toasted slivered almonds
1 pint vanilla ice cream
• In a large, heavy saucepan, bring the red wine, Port, sugar, honey and cinnamon stick to a simmer and cook until the sugar is dissolved.
• Cut a small “x” into one end of each apricot with a paring knife.
• Bring a pot of water to a boil.
• Poach the apricots for 30 seconds.
• Remove with a slotted spoon to a colander and slip the skins from the fruit.
• Add the apricots, adding more wine as necessary to cover the apricots, and simmer covered, turning occasionally, until tender, about 15 minutes.
• Remove from the heat and divide the apricots among 4 bowls.
• If desired, cut in half first and discard seed.
• Bring the poaching liquid to boil and reduce by half.
• Discard the cinnamon stick.
• Let the syrup cool slightly.
• Place one scoop of ice cream over each apricot serving, and top with poaching liquid. Sprinkle toasted almond slivers over each serving, and serve immediately.
Serves 6
Pineapple with Lime and Coconut Recipe
1 cup unsweetened coconut flakes
2 limes, zested and juiced
1/4 cup water
1/3 cup sugar
1 inch ginger root, peeled
1 pineapple, fresh, cored – available in produce department
1 kiwi
1. Combine coconut flakes with lime zest.
2. Toast in a small skillet or in a toaster oven until coconut is golden brown remove from heat to a plate and reserve.
3. Add lime juice, water, sugar and ginger to the pan or a small sauce pot.
4. Bring to a bubble and dissolve the sugar.
5. Remove syrup from heat and let stand.
6. Cut pineapple into bite-size chunks and arrange on a plate.
7. Peel and slice the kiwi into thin disks and arrange on pineapple.
8. Scatter lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream.
Preparation time: 10 minutes
Working time: 5 minutes
Serves 4
Pears Belle Helene
1 quart Water
4 ounces Dark sweet chocolate
2 1/2 cups Sugar
1/2 cup Whipping cream
1 Vanilla bean split
French vanilla ice cream
4 Pears — peeled
• Combine water,sugar and vanilla bean in large sauce pan and bring to boil.
• Add pears, reduce heat and cook gently until tender (30 minutes).
• Refrigerate pears and syrup for 24 hours.
• Remove vanilla bean from syrup.
• Melt chocolate in heavy pan over low heat, stirring frequently until smooth and glossy. Scrape vanilla bean pulp into chocolate.
• Add cream and bring to a boil, stirring constantly.
• Remove from heat.
• To serve, place scoop of ice cream in bowl.
• Place pear alongside ice cream and spoon chocolate sauce overtop.
Yield: Serves 4