Summer Fruits for a Healthy Dessert

Cutting back on high-fat, sugar-laden treats like cakes, pies and brownies is a good idea. But no one wants to miss out on dessert. Fresh melon chunks, sliced peaches, papaya and ripe berries give your meal a nutritional bonus and satisfies the sweet tooth. Here are some ideas for combining summer fruits with low-fat ingredients to make dessert special-go heavy on the fruit and light on the extras to keep it nutritious.

Mix up Melons, Berries and Peaches

Summer favorites like cantaloupe, honeydew and watermelon are sweet, juicy and flavorful enough for dessert right off the vine. Adding a scoop of sorbet or sherbet to a melon wedge along with a splash of raspberry syrup or lime juice turns fresh melon into a real taste sensation.

• Melons are virtually fat-free, low in calories, and provide a good source of vitamins A and C.
• With only 50 calories per cup of melon cubes, they're a nutritional bargain.

Blueberries, blackberries, raspberries and strawberries signify the peak of summer sweetness. Take advantage of their vibrant color and flavor to jazz up any fruit salad, or top a dish of mixed berries with a dollop of vanilla yogurt or whipped topping for a healthy treat. Sprinkled over frozen yogurt or layered with low-fat pudding they make a beautiful and great-tasting sundae or parfait.

• Berries average about 60-80 calories per cup.
• They're an excellent source of vitamin C and fiber.

For a show-stopping dessert that will definitely make your kids finish their vegetables, surround a wedge of angel food cake with slices of fresh peaches or nectarines. Add a small scoop of vanilla frozen yogurt and top with fresh berries and a drizzle of chocolate syrup.

• Peaches and nectarines have only 50-65 calories each.
• They provide loads of vitamins A and C, potassium and fiber.

1:34 PM - 8/17/2005 - comments {0} - post comment

Simple and Yummy

 Pasta with Marinated Tomatoes

 Serves 4

2 ripe tomatoes, seeded and coarsely chopped

4 oil-packed sun-dried tomatoes, drained and coarsely chopped

1 clove garlic, minced

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper

½ pound garganelle or penne pasta

1 cup fresh basil leaves, loosely packed

1.   Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.

2.   Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.

3.   Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.

1:20 PM - 8/14/2005 - comments {0} - post comment

Hot and Creamy Turkey Sandwiche

Ingredients:

1/4 pound white mushrooms, thinly sliced
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup whole milk, heated
1 cup chicken broth, heated
1/4 cup grated sharp cheddar
1/4 cup grated Parmesan
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
8 slices toasted country bread
8 ounces thinly sliced turkey
6 slices crumbled cooked bacon slices
Chopped fresh chives, for garnish

Directions:

Cook the mushrooms in a large skillet in the butter over moderately low heat, stirring until most of the liquid the mushrooms give off is evaporated. Add the flour and cook, stirring, for 3 minutes. Add the liquids in a stream, whisking and bring the mixture to a boil. Simmer for 3 minutes and stir in the 2 cheeses, the herbs, and salt and pepper, to taste.
Preheat the broiler.
Arrange the bread slices in one layer on a sheet pan. Divide the turkey slices evenly on top and spoon some of the sauce over each toast. Broil the slices for 2 to 3 minutes or until golden and top each toast with some of the bacon and some of the chives.

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings

1:10 PM - 8/11/2005 - comments {0} - post comment

Amaretto Cheesecake

Ingredients:

• 2/3 cup graham cracker crumbs
• 3 tablespoons white sugar
• 5 tablespoons butter
• 2 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 eggs
• 3 tablespoons amaretto liqueur
• 1 (8 ounce) container sour cream
• 1 tablespoon white sugar
• 1/2 teaspoon almond extract
• 1 tablespoon amaretto liqueur

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
4. Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.

•  Original recipe yield: 1 - 9 inch springform pan.

1:01 PM - 8/8/2005 - comments {0} - post comment

Hi!

This is my fiest post on this blog! Since I enjoy cooking so much, I thought it would be a great idea to start a blog to post my favorite recipes! Hope you guys like cooking and keep visiting me!

12:51 PM - 8/5/2005 - comments {0} - post comment