Warm Stone Fruit Salad

This may be my last post. I've had fun trying new healthy desserts and sharing the recipes, but frankly now that I have so many new healthy dessert recipes, we tend to redo some of our old favorites rather than experiment! I'm sure I'll continue to try new recipes, and I may or may not post them in the months and years to come, but just to let everyone know, this blog may have just recieved it's last post! I hope you enjoy it. It was a fun recipe to try; I'd never cooked with star anise before.

1/4 vanilla bean, split lengthwise, OR substitute 1 teaspoon vanilla extract
1 star anise
2 tablespoons brown sugar
1 sprig fresh thyme, plus more for garnish
4 ripe peaches, halved, pitted, each cut in 6 wedges
4 ripe apricots, halved, pitted, each cut into 4 wedges
1 cup part-skim ricotta

Directions:
1. In a large skillet, combine the vanilla, star anise, sugar, thyme, and 1 cup water. Bring to a boil and cook until syrupy, about 6 minutes.
2. Add fruit, reduce heat to medium, and cook 8 to 10 minutes, or until the fruit is tender but not mushy, and the liquid is syrupy again. Shake the pan occasionally to prevent sticking, but don't stir, as this will break up the fruit. Remove and discard spices.
3. Spoon into bowls; top with ricotta.

Note: I got this recipe from Body + Soul magazine.
Note: I used plums rather than apricots.

Pumpkin Bread Parfait

This recipe was modified from one I saw in this month's Better Home and Gardens. We really enjoyed the fun fall flavor.

Pumpkin bread, cubed (recipe to follow in a day or two--it's whole wheat and yummy!)
Fall-flavored yogurt (Target has some yummy fall yogurts: egg nog, pumpkin spice, etc.)
Chopped walnuts or pecans


In a pretty cup, layer a little bit of yogurt, then cubed pumpkin bread, yogurt and nuts. Repeat layers until your cup is full.

And your done! It's delicious.

Granola-Ginger Baked Apples

Delicious and very fun for fall.

4 large apples (pref. Golden Delicious, Jonagold, or Macintosh)

3 (1.5-oz.) oat-and-honey granola bars, finely crushed (or equivalent amount of granola)

1/2 c. roasted salted almonds, chopped

1/4 c. finely chopped crystallized ginger

1 Tbsp. butter, softened

3/4 tsp. cinnamon

1 3/4 c. apple cider or orange juice

1/3 c. cherry preserves

1 7-oz, container low-fat or non-fat Greek yogurt

1. Preheat oven to 375. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4-inch from opposite side of apple, forming a flat base.

2. Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing gently to pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.

3. Bake at 375 fro 25 to 45 minutes or until apples are tender, basting twice with pan juices.

4. Place apples on serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.

Also good with pears, although make sure and don't overcook because it isn't as good if they are too mushy (trust me, I know).

Note: Original recipe from Southern Living magazine.

New Favorite Granola Recipe

I love this recipe. It is fast, easy, delicious and healthy! Most home-made granola recipes require oil and lots of baking time in the oven, but this one is prepared right on the stove top

Dry-Roasted Granola
1 c. raw rolled oats
1/3 c. chopped nuts

1/3 c. sesame seeds
1/3 c. sunflower seeds
1/3 c. shredded coconut
1/3 c. wheat germ (if already toasted, wait a few minutes to add it to the roasting mixture)

1/4 c. packed brown sugar
1/4 tsp. (heaping) salt

1. In a large skillet (original recipe said cast-iron works best; I used a non-stick with great results) place the oats and nuts. Turn teh heat to medium-low, and stir them constantly for 5 minutes as they begin to roast.
2. Add the following 4 ingredients (plus or minus whatever you prefer in your granola) and keep roasting them for 8-10 more mintues, stirring the whole time.
3. Sprinkle the brown sugar and salt into the mixture. Cook for 2-5 more mintues, still stirring. Remove from heat, cool, and store in an airtight container.

The brown sugar melts a bit, coating the granola. This recipe is a perfect mix of sweet and slightly salty and truly great. The first time I made this, I added some honey because I wanted my granola to be a bit chunkier, but I wasn't pleased with the results.

Coconut Cheese Brulee

It's been awhile since I posted anything, one because I've been busy, but two because this recipe has been a bit of a challenge to make healthy. I had to experiment a lot, and it isn't as healthy as I'd prefer, but it is significantly healthier, and better-tasting, than the original. The original recipe had a TON of butter and sugar in it, making it not only unhealthy but also greasy and too sweet. I was able to tinker with the recipe and get it to a point that the flavor is fantastic but it is better for you. We've really enjoyed eating this while relaxing to a good movie (we recently finished watching Doctor Zhivago).

Coconut Cheese Brulee

1 lb. Monterey Jack or Swiss Cheese
1/4 c. packed brown sugar
1/2 to 2/3 c. shredded coconut
1/2 c. chopped walnuts or pecans
1 Tbsp. melted butter
1 1/2 Tbsp. skim milk

Directions:
1. Cut cheese into one-inch chunks. Arrange in an ovenprof serving dish or into several ramekins. Bake at 350 for about 5 minutes to soften the cheese (do not melt the cheese).
2. Combine the brown sugar, coconut, nuts, butter and milk and mix well. Spread over the cheese.
3. Broil about 3 mintues or until teh topping is bubbly and slightly browned
4. Serve with assorted crackers and fruit such as apples, pears and grapes.

This truly is delicious. Cheese is high-fat, but it is also high-calcium, so while this dessert is rather high-calorie, it is full of nutrition. Enjoy!

Blue Bunny Yogurt Bars

I never thought I'd actually put a comercial product on this blog, but my husband bought these for our date night treat this past weekend, and they were delicious! While they are not as healthy as making your own, sometimes it's just nice to buy an easy treat--plus as they are a healthier choice than ice cream bars for sure. These only have 40-60 calories per bar and have real yogurt and fruit in them.

Barbecued Pineapple

We made this the other day for dessert at a family barbecue, and it was fantastic.

1 pineapple

2 Tbsp dark muscovado sugar (or brown sugar)

1 tsp ground ginger

3 Tbsp butter, melted (or low-fat spread)

Directions:

1. Cut pineapple in one of the following ways:1) cut off the skin and then slice the whole pineapple into thick round slices, 2) cut off the skin and then cut in half length wise--to serve cut off chunks (will be in semi-circles), or 3) cut off the skin and cut the pineapple into sticks and grill them on skewers.

2. Mix together the sugar, ginger, and melted butter. Brush it over the pineapple. Cook the wedges on a hot barbecue for 3-5 minutes, brushing with the remaining glaze.

3. There are a lot of variations to grilled pineapple. It is also good with cinnamon or a coconut/coconut milk/sugar glaze.

Delicious Sugar-Free Cream Cheese Frosting

I recently made this frosting to go on my daughter's first birthday cake and it was delicious! I didn't want her to have any artificial sweeteners and with there being so much sugar in the cake already, I was happy when I found this recipe.


1 8-oz. package cream cheese
1/4 c. apple juice concentrate or orange juice concentrate
1-2 tsp. vanilla


Directions:
1. Cream the cream cheese.
2. Add the apple juice concentrate and vanilla and beat until smooth and creamy.
3. Frost! (or just eat, it's really good).


Variations: If you are using the apple juice concentrate, then this recipe is also REALLy good with some orange zest, lemon zest or to use just cream cheese and orange juice concentrate for a citrus flair.

Chilled Cantaloupe-Peach Soup

Heaven. That's all I can say--this dessert is heaven. If you try any of the desserts on this blog, try this one!

3 ripe peaches

1/8 c. water

3 Tbsp. fresh lemon juice (about the juice from one lemon)

0-2 tsp. honey (I didn't use any, the recipe calls for 2)

dash of cinnamon

smaller dash of nutmeg

1/2 of a ripe cantaloupe

1/2 c. orange juice

blueberries to garnish(preferably fresh, but frozen is good too)

Other optional garnishes: plain yogurt, whipped topping, sour cream.

Directions:

1. Peel, pit and slice the peaches. Place them in a heavy saucepan with everything except the cantaloupe and orange juice. Heat the peach mixture to a boil, lower to a simmer, cover and let it stew for 10 minutes. Let it cool to room temperature.

2. Using a blender or food processor, puree the peach mixture with all its liquid. Place the puree in a serving bowl.

3. Chop approximately 3/4 of the 1/2 of cantaloupe (3/8 of the whole thing), and puree it in the orange juice until smooth. Add it to the peach puree. Mince the remaining 1/4 of the 1/2 of cantaloupe (1/8 of the total), and add the pieces to the puree. Cover and chill. Serve cold with blueberries.

Note: I got this recipe from the Enchanted Broccoli Forest cookbook.

Healthy Crust Recipes

Now I love a good pie crust, but there isn't anything healthy about it, so here are two good crust recipes that are also healthy.

Oatmeal “Cookie” Crust
This crust is particularly good with apple pie.

1 ½ c. raw rolled oats
½ c. whole wheat flour
½ tsp. salt
½ tsp. cinnamon
¼ c. finely minced nuts
½ tsp vanilla extract
½ c. butter
3 Tbsp. honey
¼ c. sesame seeds (opt.)

Directions:
Melt butter and honey together. Combine with everything else, press into a 9- or 10- inch pie pan.

Note: This recipe is from the Moosewood Cookbook.

Almond Crust
1 ½ c. almond flour (2 c. almonds pulverized in a food processor)
Juice of 1 lemon or lime
1 c. dates

Directions:
Put in a food processor and pulse until well combined. Press into pan. (or just eat!)

Note: This recipe is from my friend Jenny Nielson.

Oatmeal Pecan Cookies

1 c. all-purpose flour

3/4 c. whole-wheat flour

1 3/4 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. baking soda

1/4 c. butter, softened

6 oz. reduced-fat cream cheese, softened

1 1/4 c. firmly packed dark brown sugar

2 eggs

1 tsp. vanilla extract

2 c. uncooked regular oats

2 carrots, grated

3/4 c. dried cranberries or cherries

1/2 c. chopped pecans

Directions:

1. Preheat oven to 350. Beat butter, cream cheese and sugar at medium speed until fluffy. Add eggs and vanilla; beat until blened. Add the flour, pumpkin pie spice, salt and baking soda; stir to combine and then beat into the butter mixture at low speed just until blended. Stir in oats, carrots and dried cranberries.

2. Drop dough by rounded tablespoonfuls onto baking sheets. Gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into the dough.

3. Bake at 350 for 13-14 minutes or until a wooden pick inserted in the centers comes out clean. Remove cookies from baking sheets to wire racks and let cool 10 minutes.

Note: I got this recipe from Southern Living magazine, but I made a few changes which I think make them healthier and better.

Fruit Smoothie

This "recipe" is fantastic; commit it to memory and then get creative. Here's the basic recipe:

2 c. juice (I like orange or cranberry best)
2 c. frozen fruit (I like strawberries or mangos)
1 banana

Put it in a blender and blend.

When you start getting experimental, you can replace the juice with juicy fruit like melons and start adding things like yogurt, and as weird as it may sound, you can add some veggies for extra nutrients (just don't go overboard or you'll regret it). A carrot or a little red cabbage won't change the flavor that much but can be a great way to get some more vegetables into your diet.

Fruit Freezers

1/2 can juice concentrate
1 cup water
1/2 cup milk
3-4 oz. yogurt (opt.)
1 tray ice cubes (of as many as it takes to get right thickness, maybe a few less)

Directions:
Put it in a blender (ice last) and blend! Serve in pretty cups. If you want to get fancy, garnish with fresh berries, fruit slices or sprigs of mint.

You can be as exotic and creative with the juice/yogurt blends as you want--it's pretty hard to mess this recipe up. It's also great with Pina Colada "Bicardi" mix. Lemonade is a great summer treat.

For a fun breakfast, try using orange juice.

* I got this recipe from my sister-in-law Emily, and it is delicious!

Two Healthy Granola Recipes

No, granola isn't a dessert, but it is useful in a lot of desserts. A number of the dessert recipes here call for granola, so I thought it'd be a good idea to offer some healthy granola recipes. Here are two of my favorite.

Granola 1:
3 c. rolled oats
1 c. wheat germ
1-2 c. dried fruit
1/2 c. coconut
2 oz. sesame seeds
1/2 c. nuts
1/2 c. hulled sunflower seeds
1/2 c. olive or vegetable oil
1/2 c. honey or molasses
1 Tbsp. vanilla

Directions:
1. Throughly mix all ingredients except the fruits and nuts.

2. Spread evenly on a rimmed cookie sheet and toast for 1 hour in a 350 degree oven, stirring every 15 minutes.

3. Remove from heat and add fruit and nuts. Stir periodically while it sets up.

4. Store in an airtight container.


Granola 2:
1 1/2 c. rolled oats
1 c. coconut
1/2 c. hulled sunflower seeds
1/2 c. raw pumpkin seeds
1/2 c. wheat germ
3/4 c. whole, raw almonds
1/4 c. whole flax seeds
4 Tbsp. natural peanut butter
1/2 c. honey
1/2 c. maple syrup or molasses
2 tsp. vanilla
1 c. dried cranberries

Directions:
1. Mix together the oats through flax seeds on a rimmed cookie sheet and toast for 20 minutes in a 350 degree oven, stirring every 15 minutes.

2. While the oat mixture is toasting, melt the PB, honey, and maple syrup/molasses in a pot. ONce the mixture is nicely melted, bring it to a boil, then lower the heat and simmer for 5 minutes. Remove from heat and add the vanilla.

3. Remove the oat mxture from teh oven and leave the oven on. In a large bowl, mix oat mixture wiht the PBmixture and stir to coat. Stir in cranberries and then spread the granola mixture onto the same cookie sheet so that it isn't completely touching.

4. Put back in the oven and bake for 15 minutes (less for gooier granola, more for crunchier). Remove from the oven and cool.

*Note: You can add any seed or nut you want, this is just my favorite combination. Dark chocloate chunks are sometimes fun to add also.

Chocolate, Date, and Walnut Baked Pudding

I hesitate adding this dessert because it's not particularly healthy (healthier than a lot of desserts though) and I also don't think it's very good without ice cream! But, if you just want something healthier than a lot of chocolate desserts, then this is for you. Plus, you can always eat it with low-fat frozen yogurt rather than ice cream. But while we're on the subject of ice cream, if you are going to eat vanilla ice cream, Dreyer's Natural Vanilla is the only way to go. It is truly the most delicious and only has "real" ingredients in it like cream, milk, sugar, etc. (none of that guar gum and such).

Now for the recipe:

• Nonstick cooking spray
• 1 Tbsp. chopped walnuts
• 2 Tbsp. chopped dates
• 1 egg plus 1 egg white
• 1 tsp. vanilla extract
• 2 Tbsp. sugar
• 2 Tbsp. whole-wheat flour
• 1 Tbsp. cocoa powder
• 2 Tbsp. skim milk

1. Preheat the oven to 350°F. Coat a 5 cup pudding basin or two ramekins with cooking spray. For best results, place a small circle of parchment paper in the base. Place the walnuts and dates on top of the paper.
2. Separate the whole egg into two separate bowls. Add the vanilla and sugar to the yolk and whisk to mix. Add the flour and cocoa into the mixture. Stir in the milk.
3. With a mixer, beat the two egg whites until soft peaks form.
4. Fold the chocolate mixture into the egg whites. Spoon mixture into the pudding basin or ramekins.
5. Bake for 30 minutes if in a pudding basin, 20 minutes if in ramekins. Run a knife around the pudding then turn it out and serve immediately.

I originally got this recipe from Guilt Free Desserts by Wendy Doyle

Hot Peach Sponge

· 3 c. (14 oz.) canned peach slices in natural juice
· 4 Tbsp. butter
· ¼ c. brown sugar
· 1 egg, beaten
· ¼ c. whole-wheat flour
· ¼ c. all-purpose flour
· 1 tsp. baking powder
· ½ tsp. ground cinnamon
· ¼ c. skim milk
· ½ tsp. vanilla extract
· 2 tsp. powdered sugar
· Optional: low-fat ready-to-serve custard

1. Preheat oven to 350°F. Drain peaches and place in an 8x8 square dish, or divide into 4 ramekins.
2. Put all the remaining ingredients, except the powdered sugar, into a mixing bowl. Beat for 3-4 minutes, until well combined.
3. Spoon the sponge mix over the peaches and level the top evenly. Bake for 35-40 minutes, or until springy to the touch.
4. Lightly dust the top with powdered sugar before serving hot with the custard.
5. As an optional topping, you can blend 1 tsp. arrowroot with 1 Tbsp. peach juice in a small saucepan. Stir in the remaining peach juice from the can and simmer for 1 minute.

Dutch Appel Bollen

While this delicious dutch dessert isn't necessarily healthy, it is much healthier than any American pastry I can think of.

Dough:
1 c. warm milk
2 tsp. vegetable oil
1 Tbsp. sugar
1 egg, at room tempeature, lightly beaten
3/4 tsp. salt
3 c. unbleached all-purpose flour
2 1/4 tsp. yeast

Filling:
6 tart baking apples
cinnamon
brown sugar
little bit of butter
Optional additions: dried cranberries, raisins, granola, chopped dates, nutmeg, etc.

Directions:

1. To make the dough, either use a bread machine on "dough" setting, or dissolve the yeast in the milk and then add the remaining ingredients and work them into a dough. It is a rather sticky dough, but don't be tempted to add too much flour. Let rise until doubled in bulk.
2. Peel and remove the core of the apple, leaving about 1/2 inch of core at the bottom. Fill the middle of the apple (where the core used to be) with layers of brown sugar, cinnamon, and dabs of butter (plus any of the additional add-ins).
3. When the dough is ready, divide into six pieces and roll each into a circle about a 1/4 inch-thick. Place each apple onto the middle of a circle, and wrap the dough up and around the apple.
4. Place apples onto a baking sheet; bake at 350 for about 25 minutes, or until the dough is cooked.

Baked Peaches for Two

· 4 peach halves (fresh or canned)
Crumble Topping:
· 2 Tbsp. chopped walnuts
· 2 Tbsp. brown sugar
· ½ tsp. orange zest
· 1/8 tsp. allspice

Alternatively, granola can be used for an equally delicious but healthier topping.

1. Place peaches with cut side up in a 1-qt baking dish.
2. In a small bowl, combine walnuts, brown sugar, orange zest and allspice. Sprinkle crumb topping or granola over peaches.
3. Bake, uncovered, at 350°F for 20 minutes. Serve warm.

This recipe is from a friend of mine, Jessica Hansen.

Grilled Pineapple with Coconut Mousse

· 8 slices of pineapple, fresh or canned
· 1 ounce Neufchatel cheese
· 3 drops of vanilla extract
· 1/4 cup light whipped topping
· 1 tablespoon sweetened coconut flakes
· Toasted coconut for garnish

1. Whip cheese and vanilla until creamy. Slowly add whipped topping until peaks form. Fold in coconut.
2. Brush pineapple rings lightly with olive oil. Place rings on medium hot grill and grill about 2 minutes per side or until browned.
3. Place pineapple rings on a serving plate and top each ring with a dollop of mousse. Garnish with toasted coconut.

Fresh fruit parfait

· Plain yogurt
· Granola
· Strawberries
· Bananas
· Really, any fresh fruit or berries!

1. Layer fruit, granola and yogurt in a glass.

Pineapple Coconut Pie

· 8 oz crushed pineapple, drained
· 3 oz pineapple gelatin powder
· 2/3 c. boiling water
· ½ c. cold water
· 8 oz Cool Whip, thawed
· ¼ c. flaked coconut

1. Completely dissolve gelatin powder in boiling water. Combine with cold water and ice cubes to make 1 ¼ c.
2. Add gelatin, stirring until slightly thickened. Remove any remaining ice. Fold in the whipped topping, pineapple and coconut. Blend until smooth. Chill until mixture mounds.
3. Spoon into crust. Chill two hours. Garnish with pineapple chunks and additional coconut.

Fresh Fruit With Yogurt Dressing

· 1 c. plain yogurt
· 1 Tbsp. liquid honey
· 1 Tbsp. freshly-squeezed orange juice
· 4 c. assorted fresh fruits
· Grated coconut to garnish

1. Combine the yogurt, honey and orange juice.
2. Place fruit in a large bowl. Pour yogurt mixture over the fruit.
3. Refrigerate until serving time; sprinkle with coconut.

Wheat Germ Cookies

· 1 ½ c. flour (all purpose or whole-wheat)
· 1 ½ c. toasted wheat germ
· 1 c. quick-cooking oats
· 1 c. packed brown sugar
· 2 tsp. baking powder
· 1 tsp. salt
· ½ c. unsweetened applesauce
· ½ c. canola oil
· 2 eggs, lightly beaten
· 1 c. dried cranberries

· ½ c. chopped walnuts

1. Preheat the oven to 350°F. In a large mixing bowl, combine the first six ingredients. Combine the applesauce, oil and eggs. Add to the flour mixture; mix well. Stir in the chocolate chips and walnuts.
2. Drop by rounded teaspoonfuls 2-inches apart onto a baking sheet coated with nonstick cooking spray. Flatten lightly with a glass bottom coated with nonstick cooking spray.
3. Bake for 10-13 minutes or until the edges are lightly browned ad the cookies are set. Cook for 1 minute before removing to a wire rack.

Healthy Carrot Cake

· 2 c. firmly packed finely grated carrots
· Juice of 1 large orange
· 2 tsp. vanilla extract
· ¼ c. light olive oil
· 1 c. honey, liquefied in microwave (30 seconds)
· ½ c. crushed or shopped pineapple, drained
· 1 c. unbleached white flour
· 1 ½ c. whole wheat pastry flour
· 2 tsp. baking soda
· 1 tsp. cinnamon
· ½ tsp. ground allspice
· ¾ c. walnuts, chopped

1. Preheat the oven to 350°F. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey and pineapple until well blended.
2. In another bowl, stir together the flours, baking soda and spices. Mix in the walnuts.
3. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
4. Put the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from the oven, let cool slightly, and remove from the pan.

Spiced Apple Cake

· 2 c. whole-wheat flour
· 4 tsp. baking powder
· ¼ tsp. salt
· 2 tsp. cinnamon
· 1 c. chopped dates
· 1/3 c. light brown sugar
· 1 Tbsp. apple butter
· ½ c. apple juice
· 2 eggs
· 6 Tbsp. oil
· 2 eating apples, grated
· 1 Tbsp. chopped walnuts

1. Preheat the oven to 350°F.Grease and line a deep round 8-inch cake pan. Sift the flour, baking powder, salt and cinnamon into a mixing bowl, then mix in the dates and make a well in the center.
2. Mix the sugar with the apple butter in a small bowl. Gradually stir in the apple juice. Add to the dry ingredients with the eggs, oil and grated apples. Mix thoroughly.
3. Spoon the mixture into the prepared cake pan, sprinkle with the walnuts and bake fro 60-65 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack, remove the lining paper and allow to cool.

This recipe is from the book The Practical Encyclopedia of Baking by Martha Day.

Cherries with Ricotta and Toasted Almonds

· ¾ c. frozen pitted cherries
· 2 Tbsp. part-skim ricotta
· 1 Tbsp. toasted slivered almonds
· Cinnamon

1. Heat cherries in the microwave. Top the cherries with ricotta, almonds and a sprinkle of cinnamon.

Cottage Cheese Sundaes

· 1 banana
· ½ c. cottage cheese
· ¼ c. grapes, halved
· 1 tsp. wheat germ
· 1 tsp. cinnamon
· ½ c. strawberries, sliced
· 1 Tbsp. chopped pecans
· 2-3 Tbsp. yogurt
· 1 tsp. cinnamon
· 1 tsp. natural maple syrup

1. Cut banana length wise and place in a bowl.
2. Combine cottage cheese with grapes, wheat germ and cinnamon.
3. From into a scoop and set in the middle of the banana. Top with strawberries.
4. Combine the yogurt, cinnamon and maple syrup. Drizzle over the cottage cheese scoop.
5. Sprinkle with nuts.

Very Berry Strawberry Smoothie Pie

· 1 envelope (1/4 oz) unflavored gelatin
· 1/3 c. cranberry juice
· 3 c. sliced strawberries
· 1 8-oz carton raspberry yogurt
· 1 Pie Crust (pastry, graham, healthy, etc.)

1. In a small bowl sprinkle gelatin over the juice. Let stand 5 minutes to soften. Microwave juice and gelatin on high for 15 seconds; stir and repeat.
2. In a blender, puree strawberries, yogurt and gelatin mixture for 3 minutes or until smooth.
3. Pour into pie shell. Refrigerate 4 hours or until firm.