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.