Mousse à la Banana
Rainbow Fruit Salad
1-2-3 Peach Cobbler
Baked Apple Slices
Oatmeal Cookies
Peach Cake
Peach-Apple Crisp
Rice Pudding
Sweet Potato Custard
Winter Crisp
Summer Crisp
Apple Coffee Cake
Frosted Cake
Mousse à la Banana
This creamy dessert is low in saturated fat, cholesterol, and sodium.
1. Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high
speed until smooth.
2. Pour mixture into a small bowl; fold in yogurt. Chill. Spoon into four dessert dishes;
garnish each with two banana slices just before serving.
BACK TO TOP
Rainbow Fruit Salad
Good as a side dish or dessert, this salad made from fresh fruit is naturally low in
fat, saturated fat, and sodium and is cholesterol-free.
Fruit salad:
Honey orange sauce:
1. Prepare the fruit.
2. Combine all the ingredients for the sauce and mix.
3. Just before serving, pour honey orange sauce over the fruit.
BACK TO TOP
1-2-3 Peach Cobbler
Cooking oil spray helps to coat the pan with little fat or calories.
Topping:
1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or
peach juice in a saucepan over medium heat. Stir constantly until mixture
thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5-10 minutes.
4. In another saucepan, melt margarine and set aside.
5. Lightly spray an 8-inch-square glass dish with cooking oil spray. Pour hot
peach mixture into the dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted margarine.
Stir in milk.
7. Quickly spoon this mixture over peach mixture.
8. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
9. Bake at 400° F for 15-20 minutes or until golden brown.
10. Cool and cut into eight squares.
BACK TO TOP
Baked Apple Slices
This recipe provides 1.5 fruit and vegetable servings per person.
1. Preheat the oven to 500°F.
2. Grate the zest of one of the oranges and set aside.
3. Squeeze the juice from both oranges into a small bowl. Stir the honey, cinnamon,
cloves, and half the zest into the juice.
4. Lay half the apple slices in a glass baking dish. Scatter the raisins and 2 tablespoons
of the walnuts on top. Pour on half the juice mixture and top with the
remaining apples and juice. Combine the remaining 2 tablespoons of walnuts
with the orange zest and scatter over the top.
5. Cover lightly with foil, and bake 30 minutes or until the apples are soft and the
juices, bubbly. Serve warm or cold with a dollop of low-fat vanilla yogurt.
BACK TO TOP
Oatmeal Cookies
1. Preheat oven to 350° F and lightly grease cookie sheets.
2. In a large bowl, use an electric mixer on medium speed to mix sugar and
margarine. Mix until well blended, about 3 minutes.
3. Slowly add egg; mix on medium speed 1 minute. Gradually add applesauce
and milk; mix on medium speed 1 minute. Scrape sides of bowl.
4. In another bowl, combine flour, baking soda, and cinnamon. Slowly add to
applesauce mixture; mix on low speed until blended, about 2 minutes. Add
oats and blend 30 seconds on low speed. Scrape sides of bowl.
5. Drop by teaspoonfuls onto cookie sheet, about 2 inches apart.
6. Bake until lightly browned, about 13-15 minutes. Remove from baking
sheet while still warm. Cool on wire rack.
BACK TO TOP
Peach Cake
1. Preheat oven to 350° F. Lightly grease 8- by 8-inch pan.
2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar
and milk, together in mixing bowl; spread over top of peaches.
3. Bake until toothpick inserted into cake comes out clean, about 30-35 minutes.
4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top
of cake; return cake to oven, and bake 2-3 minutes.
5. Cut into eight pieces.
BACK TO TOP
Peach-Apple Crisp
1. Preheat oven to 350° F. Lightly grease 9- by 9- by 2-inch casserole dish.
2. Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread
evenly in greased casserole dish.
3. Combine flour and sugar in small bowl. Cut in margarine with two knives until
the mixture resembles coarse meal.
4. Sprinkle flour mixture evenly over fruit.
5. Bake until lightly browned and bubbly, about 20 minutes.
BACK TO TOP
Rice Pudding
Use skim milk instead of whole milk to reduce fat and calories.
1. Put the water and cinnamon sticks into a medium saucepan. Bring to a boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has
evaporated.
3. Add skim milk, sugar, and salt. Cook for another 15 minutes until it thickens.
BACK TO TOP
Sweet Potato Custard
Sweet potatoes and bananas combine to make a flavorful low-fat custard made
with evaporated skim milk and no added fat.
1. In a medium bowl, stir together sweet potato and banana.
2. Add milk, blending well.
3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
4. Spray a 1-quart casserole with non-stick cooking spray. Transfer sweet potato
mixture to casserole dish.
5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
6. Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near
center comes out clean.
BACK TO TOP
Winter Crisp
Only 1 tablespoon of margarine is used to make the crumb topping of this tart
and tangy fruit dessert that is cholesterol-free and low-sodium.
Filling:
Topping:
1. To prepare filling, in a medium bowl combine sugar, flour, and lemon peel;
mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a
6-cup baking dish.
2. To prepare topping, in a small bowl, combine oats, brown sugar, flour, and
cinnamon. Add melted margarine; stir to mix.
3. Sprinkle topping over filling. Bake in a 375º F oven for approximately
40-50 minutes or until filling is bubbly and top is brown. Serve warm or at
room temperature.
Variation: Summer Crisp
1. Prepare as directed, substituting 4 cups of fresh or unsweetened frozen (thawed)
peaches and 3 cups of fresh or unsweetened frozen (unthawed) blueberries for
apples and cranberries. If the peaches are frozen, thaw them completely (do not
drain). Do not thaw blueberries before mixing, or they will be crushed.
BACK TO TOP
Apple Coffee Cake
Apples and raisins provide the moistness, which means less oil can be used in
this low-saturated fat, low-cholesterol, and low-sodium coffee cake.
1. Preheat oven to 350º F.
2. Lightly oil a 13- by 9- by 2-inch pan.
3. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well.
Let stand 30 minutes.
4. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple
mixture about ⅓ at a time, just enough to moisten dry ingredients.
5. Turn batter into pan. Bake 35-40 minutes. Cool cake slightly before serving.
BACK TO TOP
Frosted Cake
Use fat-free milk and low-fat cream cheese to lower the saturated fat and calories
in this special-occasion cake.
Cake:
Icing:
1. Preheat the oven to 325° F.
2. Grease with small amount of cooking oil or use non-stick cooking oil spray on a
10-inch round pan (at least 2½ inches high). Powder pan with flour. Tap out
excess flour.
3. Sift together flour and baking powder.
4. In a separate bowl, beat together margarine and sugar until soft and creamy.
5. Beat in eggs, vanilla, and orange peel.
6. Gradually add the flour mixture alternating with the milk, beginning and ending
with flour.
7. Pour the mixture into the pan. Bake for 40-45 minutes or until done. Let cake cool
for 5-10 minutes before removing from the pan. Let cool completely before icing.
Icing:
1. Cream together cream cheese and milk until smooth. Add cocoa. Blend well.
2. Slowly add sugar until icing is smooth. Mix in vanilla.
3. Smooth icing over top and sides of cooled cake.
BACK TO TOP
Recipes HOME >
|