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.