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Fresh fruit for lean desserts.

The easiest lean desserts start with naturally lean fruit. All three of these warm fruit creations have fewer than 150 calories per serving, no more than 7 percent of them coming from fat.

Pineapple Comets

1 1/2 to 2 cups frozen vanilla yogurt 1 1/2 cups frozen, lightly sweetened raspberries, thawed 1 tablespoon water 1 1/2 teaspoons cornstarch 1 medium-size pineapple peeled and cored (1 1/3 lb. peeled; 3 lb. with peel and crown)

Scoop frozen yogurt into 6 balls; place in the freezer in a metal pan. Smoothly puree raspberries and water in a blender. Rub through a fine strainer into a 1- to 1 1/2-quart pan. Mix in cornstarch. Stir over high heat until boiling, 2 to 3 minutes. Crape into a zip-lock plastic freezer bag, and seal.

Cut pineapple into 6 equal rounds. Place in a 10- by 15-inch pan. Broil about 3 inches below heat until tinged brown, 5 to 7 minutes. Turn slices over; broil until tinged brown, 4 to 5 minutes more.

Put slices on 6 dessert plates; let cool slightly. Top each slice with a scoop of frozen yogurt. Quickly snip an 1/8-inch hole in 1 corner of raspberry sauce bag; squeeze sauce in a zigzag over deserts. Serves 6.

Per serving: 131 cal. (6.9 percent from fat); 2.6 g protein; 1 g fat (0 g sat.); 29 g carbo.; 29 mg sodium; 2.5 mg chol.

Spiced Baked Apples

3 cups apple cider 1 tablespoon lemon juice 3 cinnamon sticks (3 in. each) 12 whole cloves 12 whole allspice 6 whole star anise (optional) 4 large (about 2 lb. total) Rome Beauty or Golden Delicious apples Light sour cream and brown sugar (optional)

In a 2- to 3-quart pan, bring cider, lemon juice, cinnamon, cloves, allspice, and anise to a boil. Cover and simmer for 10 minutes. Core apples; slice into 1/4-inch rounds into a shallow 2 1/2- to 3-quart casserole. Pour cider mixture over apples.

Bake, uncovered, in a 350[degrees] oven until apples are tender when pierced, 15 to 20 minutes; baste several times. Spoon fruit and cider into bowls. Add sour cream and sugar to taste. Serves 6.

Per serving: 143 cal. (4.4 percent from fat); 0.4 g protein; 0.7 g fat (0.1 g sat.); 36 g carbo.; 4.9 mg sodium; 0 mg chol.

Sparkling Jewels

Fruit Soup

Mixed fruit (following) 2 tablespoons lemon juice 2 cups white grape juice 2 tablespoons minced crystallized ginger 3 tablespoons orange-flavor liqueur Mint sprigs (optional)

Place fruit in a large bowl a d gently with lemon juice. If made ahead, cover and chill up to 2 hours.

In a 1- to 1 1/2-quart pan over high heat, bring grape juice and ginger to a boil. Add liqueur; pour over fruit. Ladle into bowls. Garnish with mint. Serves 4 to 6.

Per serving: 121 cal. (2.2 percent from fat); 0.5 g protein; 0.3 g fat (0 g sat.); 27 g carbo.; 12 mg sodium; 0 mg chol.

Mixed fruit. Try this combination, or others (2 1/2 cups total): 1 large (1/4 lb.) firm-ripe kiwi fruit, peeled and thinly sliced; 1/2 cup diced firm-ripe nectarine or peeled peach; 1/3 cup fresh or frozen blueberries; 1/3 cup thinly sliced strawberries; and 1/3 cup paper-thin slices plum.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Johnson, Elaine
Publication:Sunset
Date:Feb 1, 1992
Words:566
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