Healthy Recipes - Desserts

Rainbow Sorbet

1 can (16 ounce) sliced or halved peaches in heavy syrup
2 tablespoons bourbon

Preparation:

Freeze unopened can of fruit until frozen solid, at least 18 hours. Submerge unopened can in hot water 1 to 2 minutes. Open can, and pour syrup into blender or food processor bowl. Remove other end of can, and turn fruit out onto cutting surface. Cut into chunks and add to processor bowl. Process, pulsing on and off until smooth. Add bourbon and process just to blend thoroughly. Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to 8 hours.

Preparation Time: 10 minutes plus freezing overnight Servings: 3
Nutritional Information Per Serving: 104 calories; 0 g fat; 0 mg cholesterol; 5 mg sodium; 23 g carbohydrate; 1 g fiber; 0 g protein.

Variations:

1 can (20 ounce) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut

1 can (16 ounce) apricot halves in heavy syrup, plus 2 tablespoons amaretto

1 can (17 ounce) plums* in heavy syrup, plus 4 tablespoons crème de cassis and 1/4 teaspoon cinnamon (*Note: Plums must be opened and pitted, then returned to a can or another container before freezing.)

1 can (17 ounce) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca

1 can (16 ounce) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec

1 can (11 ounce) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier

1 can (15 ounce) blueberries in heavy syrup, plus 2 tablespoons crème de cassis or white crème de menthe and 1 tablespoon lemon juice:

Raspberry Peach Melba

1 can (15 ounce) raspberry-flavored sliced peaches, drained (reserving 2 tablespoons syrup)
1 teaspoon lemon juice
1 pint raspberry sherbet
1 cup fresh raspberries

Preparation:

Reserve 4 peach slices for garnish. In a blender or food processor, purée remaining peaches along with the reserved peach syrup and lemon juice. Spoon the purée into each of the 4 dessert dishes. Add scoops of sherbet. Garnish with the raspberries and reserved peach slices.

Preparation Time: 10 minutes
Servings: 4 sundaes
Nutritional Information Per Serving: 220 calories; 2 g fat; 5 mg cholesterol; 30 mg sodium; 50 g carbohydrate; 3 g fiber; 2 g protein.

Tutti Fruitty Treat

1 can (16 ounce) figs in heavy syrup
1 can (8 1/2 ounce) sliced peaches in lite syrup or fruit juice
1 can (8 1/2 ounce) apricot halves in lite syrup or fruit juice
1 can (8 1/2 ounce) dark sweet cherries in lite or heavy syrup
1 can (8 1/2 ounce) tropical fruits in juice
1 can (8 1/2 ounce) pineapple chunks in juice
1/4 cup fresh lemon juice
1/4 cup chopped fresh mint, plus sprigs for garnish
2 tablespoons chopped fresh ginger
Seltzer water, as needed
1 cup toasted slivered almonds (optional garnish)

Preparation:

Drain fruits, but reserve 1 cup liquid from any of fruits packed in juice or lite syrup. In large bowl, combine reserved liquid, lemon juice, chopped mint and ginger. Add fruits, stirring to blend with liquid. Refrigerate 1 to 3 hours to blend flavors. Just before serving, add splash of seltzer water into fruits. Spoon into individual dishes or stemmed goblets. Garnish with mint sprigs. Serve almonds on the side for garnish, if desired.

Preparation Time: 15 minutes
Servings: 6 servings
Nutritional Information Per Serving: 210 calories; 0 g fat; 0 mg cholesterol; 10 mg sodium; 50 g carbohydrate; 4 g fiber; 1 g protein.

Cool and Creamy Tropical Ambrosia

1 can (20 ounce) pineapple chunks, drained
1 can (15 ounce) Mandarin oranges, drained
1 jar (6 ounce) maraschino cherries, drained, each cut in half
2 medium bananas, sliced
1 cup miniature marshmallows
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
1 container (8 ounce) reduced-fat sour cream
2 tablespoons lemon juice

Tip: One can (16 1/2 ounce) dark sweet pitted cherries, drained, can be substituted for maraschino cherries.

Preparation:

In large bowl, combine pineapple, oranges, cherries, bananas, marshmallows, coconut and pecans. Gently fold in sour cream and lemon juice. Cover and chill until serving time.

Preparation Time: 10 minutes
Servings: 6
Nutritional Information Per Serving: 306 calories; 11 g fat; 12 mg cholesterol; 61 mg sodium; 53 g carbohydrate; 3 g fiber; 9 g protein.

Coco-Nutty Tropical Treat Bars

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/2 cup (1 stick) butter or margarine, melted
1 can (14 ounce) sweetened condensed milk
1 can (8 ounce) crushed pineapple in juice, drained and excess moisture squeezed out
1 can (7 ounce) sweetened shredded coconut (2 cups)
1/2 cup coarsely chopped almonds, pecans or macadamia nuts
1 1/2 cups white chocolate chips

Preparation:

Preheat oven to 375°F. Grease a 13x9" baking pan. In a medium bowl, mix the graham cracker crumbs and confectioners' sugar. Stir in the butter until evenly blended. Press crumb mixture firmly into the bottom of the prepared pan. Bake until the edges are golden brown, 10 to 12 minutes.

Meanwhile, in a large bowl, stir the sweetened condensed milk, pineapple, coconut, and almonds. With a rubber spatula, dollop the pineapple mixture onto the crumb crust and spread almost to the edges.

Bake until just set, 10 to 15 minutes. Remove from oven and sprinkle with the white chocolate chips. Let stand until chocolate softens, 3 to 4 minutes, then spread chocolate over the surface. Cool completely. Cut into bars to serve.

Preparation Time: 10 minutes
Cook Time: 40 minutes
Servings: 32 bars
Nutritional Information Per Serving: 155 calories; 8 g fat; 13 mg cholesterol; 107 mg sodium; 19 g carbohydrate; 1 g fiber; 2 g protein.

Black Forest Chocolate Mousse

1 1/4 cups whipping cream
1 can (16 1/2 ounce) pitted Bing cherries, in heavy syrup
1 1/2 tablespoons kirsch (cherry brandy)
*1/2 cup (3 ounce) semisweet chocolate chips
Grated semisweet chocolate, for garnish (optional)
Mint sprigs, for garnish (optional)

Preparation:

In deep, 2-quart bowl, whip cream to form stiff peaks. Reserve ½ cup of whipped cream in small bowl; cover and refrigerate. Set aside larger amount of cream. Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch. Place chocolate chips in container of blender. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours.

Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.

*Note: You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to 1/4 cup.

Preparation Time: 30 minutes
Cook Time: 5 minutes
Servings: 4
Nutritional Information Per Serving: Calories 490; Fat 33g ; Cholesterol 100mg; Sodium 35mg; Carbohydrate 44g (Dietary Fiber 2g); Protein 4g.

Amazing Apricot and Almond Pastry

1 cup flour
3 tablespoons sugar
Pinch of salt
1/4 teaspoon baking powder
1/4 cup butter, chilled and cut into pieces
1 large egg
*Note: Ready-made pastry dough may be substituted.

Ingredients for almond filling:

1/4 cup (4 ounce) canned almond paste
1/4 cup sugar1 egg yolk
1 teaspoon grated lemon zest
1/4 cup butter, softened
1 egg
3 tablespoons flour

Ingredients for apricot topping:

2 cans (17 ounces each) apricot halves in heavy syrup, drained
1/4 cup sliced almonds

Ingredients for glaze:

1/2 cup apricot preserves
1/2 cup canned apricot nectar
1 tablespoon dark rum or vanilla extra

Preparation:

Preheat oven to 350º F.

For Sweet Pastry Dough: Combine dry ingredients in bowl of food processor, pulsing several times to mix. Add butter; pulse until mixture is very finely powdered. Add egg and pulse just until dough forms a ball. Remove dough. Form into a disk; wrap in plastic wrap and refrigerate.

For Almond Filling: In mixer bowl combine almond paste, sugar, egg yolk and zest. Beat until smooth. Add butter. Scrape bowl and beaters; beat in whole egg. Continue beating until light and fluffy. Stir in flour.

For Apricot Topping: On floured surface, roll dough to 12-inch diameter; transfer to 10-inch tart pan. Spread filling evenly over dough. Slash each apricot half 3 or 4 times through blossom end, and arrange on filling, cut side up, and in concentric rows. Place a piece of sliced almond onto each apricot half.

Bake 40 minutes or until crust and filling are baked through, and apricots are colored at tips. Cool on a rack.

For Glaze: Combine preserves, nectar and rum in a small pan and bring to a boil over low heat, stirring frequently. Strain into another pan; simmer until slightly thickened. Brush hot glaze over cooled tart.

Preparation Time: 60 minutes
Cook Time: 45 minutes
Servings: 8
Nutritional Information Per Serving: Calories 560; Fat 25g ; Cholesterol 110mg; Sodium 210mg; Carbohydrate 73g (Dietary Fiber 4g); Protein 10g.