12 large green apples, peeled, cored, and sliced
8 ounces fresh or frozen cranberries
Juice of 1 lemon
1/3 cup brandy
1/3 cup light-brown sugar, packed
1 teaspoon cinnamon
2 tablespoons whole wheat pastry flour
1 and 1/2 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
3/4 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/2 cup light-brown sugar, packed
1/3 cup canola oil
1/3 cup maple syrup
Preheat oven to 375 degrees F. Toss the sliced apples in a large bowl with the cranberries, lemon juice, brandy, 1/3 cup of light-brown sugar, 1 teaspoon of cinnamon, and the whole wheat pastry flour. Pile the apple mixture into an 8-x-10-inch baking dish.
Mix the ingredients for the topping and spread over the apples. Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover and bake for 40 minutes more until the apples are soft. Makes 12 servings.
Nutritional information: Per serving, 279.5 calories, 7.7grams fat (0.8 gram saturated fat - 24.8 percent of calories from fat), 4.1 grams protein, 48.7 grams carbohydrate, 0 milligrams cholesterol, 5.8 grams fiber.
Lemon Watermelon Slush
1 cup lemon juice, freshly squeezed, with pulp (from approximately 4 large lemons)
1/2 cup sugar
8 cups seeded, diced watermelon
30 to 40 ice cubes
2 tablespoons fresh mint for garnish
In a small saucepan, bring lemon juice and sugar to a boil. Stir until all sugar is dissolved and remove from heat. Chill syrup well. Blend watermelon in blender, in four batches. For each batch, place 2 cups of watermelon into blender, add 1/4 of the chilled lemon syrup, and blend until mixed well. Add ice cubes to blender one at a time, approximately 10 per batch, until mixture is thickened. Repeat for three remaining batches. Serve in chilled glasses and garnish with fresh mint. Makes 8 servings.
Nutritional information: Per serving, 100 calories, 0.5 gram fat.
Peach Bread Pudding With Chai Spices
4 cups bread slices, cut into 1/2 cubes
3 large ripe peaches, peeled and cut into 1/2 cubes (3 cups)
2 cups skim milk
2 eggs, lightly beaten
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground black peppercorn
1/8 teaspoon salt
Position rack in the center of the oven; preheat oven to 350 degrees F. Coat an eight-inch baking dish with cooking spray. Toss bread cubes and peaches together in the baking dish. Whisk milk, eggs, brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and peaches; allow the mixture to soak for about five minutes. Bake the pudding until it is set and knife inserted in the center comes out clean, about one and one-fourth hours (75 minutes). Serve warm for best flavor. Makes eight, half-cup servings.
Nutritional information: Per serving, 164 calories; 2 grams fat, 54 milligrams cholesterol; 33 grams carbohydrates; 5 grams protein, 2 grams fiber, 175 milligrams sodium.
Meringue Tartlets With Strawberries and Shaved Chocolate
2 cups sliced fresh strawberries
1/4 cup plus 1 tablespoon sugar, divided
4 large egg whites, at room temperature
Dash of cream of tartar
Dash of salt
2 tablespoons plus 2 teaspoons shaved good-quality dark chocolate
Preheat the oven to 250 degrees F. Cover a baking sheet with parchment paper.
In a bowl, mix the strawberries with 1 tablespoon of the sugar. Refrigerate the strawberries until ready to use. In a large mixing bowl, combine the egg whites, cream of tartar, and salt and beat with an electric mixer at medium speed for about one minute, until the eggs are frothy. With the mixer at high speed, add the remaining 1/4 cup sugar 1 tablespoon at a time, beating for five to seven minutes, until stiff, glossy peaks form.
Drop the meringue onto the prepared baking sheet in eight 3-to-4-inch diameter rounds, smoothing the edges. Make an indentation in the middle with back of spoon. Bake for one hour. Turn the oven off, but leave the meringues in overnight or for about 12 hours. Do not open the oven door. If the meringues will not be served immediately, remove them from the oven and store in a tightly covered dry container until ready to serve.
When ready to sever, gently peel the meringues off the parchment paper. Top each meringue with 1/4 cup strawberries and garnish with 1 teaspoon shaved chocolate, and serve. Makes eight servings.
Nutritional information: Per Serving, 68 calories; 1 gram total fat (less than 1 gram saturated fat); 13 grams carbohydrates; 2 grams protein; 1 gram dietary fiber; 65 milligrams sodium.
Spiced Pumpkin Bars
1 cup egg whites or 8 large eggs
1 cup unsweetened applesauce
1 1/2 cup granulated sugar
2 cups canned unsweetened pumpkin
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Confectioners’ sugar, sifted
Preheat oven to 375 degrees F. Lightly spray a 12-x-18-x-1-inch pan with a nonstick spray. In a large bowl, whisk together eggs or egg whites, applesauce, sugar and pumpkin. Sift or stir together the flour, baking powder, baking soda, salt and spices. Gently fold dry ingredients into pumpkin mixture; do not overwork. Spread mixture evenly in prepared pan. Bake until firm to the touch and lightly browned, 20 to 25 minutes. Cool, and then slice into 24 bars. Dust lightly with confectioners’ sugar just before serving.
Nutritional information: Per serving (one bar), 102 calories; .1 gram fat; 0 grams cholesterol; 23 grams carbohydrates; 2.4 grams protein; 68 milligrams sodium.