Honeydew Meringues

This is a fun way to dress up a fruit salad. Enjoy!
Serves 4

1 6-oz carton of fruit flavored yogurt
4 c. cantaloupe chunks
4 c. berries (any combo of blackberries, raspberries, strawberries or blueberries)
2 honeydew melons
4 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar

1. Combine the yogurt, cantaloupe and berries. Cut honedydew melons in half, scoop out the pulp and fill with berry mixture.
2. Beat egg whites with vanilla and cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat until all sugar is dissolved and meringue is stiff and glossy.
3. Spread the meringue on top of the filling and rim of the melon.
4. Bake at 425 for 5 to 6 minutes or until meringue is golden.

Note: modified from Darigold's 75th Anniversary Celebrations cookbook.

Honey Cheesecake

I tried this recipe a month ago and have been debating whether or not to add it to the blog for ever since--not because it isn't good (it's delicious!) but because it doesn't fit many people's definition of healthy. However, for my friends who really try to cut sugar out of your diet, this recipe is for you! It is NOT low fat (very high fat actually) but no sugar whatsoever. So, if you aren't so worried about calories but just want natural and low-sugar, this recipe is the one for you. :)

Enjoy! We loved the smooth texture and subtle honey flavor. Also, the sauce if fantastic with it!

Crust:
2 c. ground almonds
1/4 c. ground oats
2 Tbsp. butter

Filling:
4 pkgs. cream cheese, softened
2 c. sour cream
2/3 c. honey
6 egg yolks
1 Tbsp. vanilla
1/2 c. ground almonds

Sauce:
honey
cinnamon


1. Crust: In a medium bowl, combine almonds, ground oats, and butter. Press into the bottom of a 10-inch cheesecake pan and freeze.
2. Filling: Preheat oven to 350. In a large mixing bowl, beat cream cheese, sour cream, and honey on medium-high speed for 3 minutes. Add egg yolks, one at a time, beating after each addition. Fold in the vanilla. Pour batter over frozen crust. Sprinkle shopped almonds on top of the batter. Bake for 60 to 75 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
3. Before serving, heat some honey (about 2/3 a cup) in a saucepan and add cinnamon (depending on taste--I used about 2 tsp.). Heat until well combined and runny. Drizzle over the cheesecake.

Note: This recipe is easy to half if you have a small springform pan and only are serving it to 4 people or so: just turn down the heat to 300 and start checking 20 minutes early. I got this recipe from 125 Best Cheesecake Recipes by George Geary (thanks Mary Ann--Ty is very happy I have this cookbook!).

Honey Snack Mix

Here's a good sugar-free snack recipe we recently tried and enjoyed.

Preheat oven to 325 degrees.

6 cups Crispix cereal
5 cups mini pretzels
1 1/2 cups pecans
1/2 cup butter
1/2 cup honey.

Mix first 3 ingredients in a large bowl.
Melt honey and butter in a sauce pan until smooth, do not let it boil. Pour over cereal mixture then spread onto two 13"x9" greased pans.
Bake for 15 min. stirring every 5 min. Watch carefully so it doesn't
burn.
Cool on wire rack, store in an airtight container.

Note: We enjoyed dried cranberries in this also. I got this recipe from my Aunt Fran and it's great! Thanks Fran--I know you gave it to me forever ago, and I just now tried it, but we really enjoyed it.

LUSCIOUS GRAPEFRUIT MERINGUE

This was a fun new dessert we tried this week that my husband and I both really enjoyed--it has been added to our list of keeper recipes! It was pretty messy to eat so I would recommend either loosening the segments with a knife after cutting them in half or sectioning the grapefruit to remove all skin/pith (cut off the top and bottom of the grapefruit, lay it flat on a cutting board, cut off the peel with a knife, then use a knife to remove the sections of fruit, leaving behind all the skin around each section).

INGREDIENTS:
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt (optional--if you like salt on your grapefruit, I'd include it, otherwise it is fine to leave out)
• 1/4 cup confectionary sugar
• 2 large pink grapefruits, halved, sections pre-cut for easier eating.
COOKING INSTRUCTIONS:
Pre-heat oven to 350 degrees F. In a medium bowl, use an electric mixer to beat the
egg whites with the vanilla cream of tartar and the salt until foamy. Gradually add
the confectionary sugar and continue beating until the mixture is shiny and forms stiff
peaks. Cover the surface of the each grapefruit half completely with generous gobs of
meringue and bake for 15 or 20 minutes until lightly browned. Serve immediately.
Yield: 4 Servings

Note: I got this recipe from the Eye Care America website (http://www.eyecareamerica.org/eyecare/upload/Grapefruit-Meringue.pdf)

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.