hd heavenly desserts ezine

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The Reader’s Digest Association, Inc.Pleasantville, New York/Montreal

Copyright © 2006 by The Reader’s Digest Association, Inc.

All rights reserved. Unauthorized reproduction, in any manner, isprohibited. Reader’s Digest is a registered trademark of

The Reader’s Digest Association, Inc.

ISBN: 0-7621-0744-8Printed in the United States

❂e ven Heavenly des rtdesserts

Our 25 Favorite (and Easiest!) Cakes, Pies,

Cookies, and Treats



The Recipes Lemon Angel Food Cakewith Strawberries 6

Chocolate Snacking Cake 7

Ginger and Pear Upside-Down Cake 8

Black Forest Mousse Cake 10

Carrot-Pineapple Cake 12

Pumpkin-Maple Cheesecake 14

Banana Cream Piewith Honey-Wafer Crust 16

Chocolate Mousse Tart 18

Checkerboard Cherry Pie 20

Fresh Plum Tartlets 22

Peach and Blackberry Phyllo Pizzas 25

Peach-Berry Cobbler 26

Mocha Ricotta Tiramisu 28

Lemon Mousse with Strawberries 30

Ambrosia 32

Chocolate Chip Oatmeal Cookies 34

Orange and Pecan Cookies 37

Walnut Shortbread 38

Citrus Soufflés 40

Blueberry Muffinswith Lemon Glaze 41

Ginger Pancake withBanana-Walnut Topping 42

Black-Currant Tea Bread 45Carrot-Zucchini Sweet Bread

with Orange Glaze 46

Frozen Pineapple and Berry Slush 47

Mango, Peach, and Apricot Fizz 48



e rf e c t i o

The Search for Perfection What is a perfect dessert? We frequently debate such things here at

Reader’s Digest Books. A good answer is hard to put into words, but

here is what we concluded.

First, you want the first bite to surprise and wow you. It should

make you want to close your eyes, slow down your chewing, make

a soft, contented sound, and then smile uncontrollably. Oh, that

first bite!

Then we want the second bite to be as good as the first bite. It

should have a little sweetness, a little tanginess, and some—but not

too much!—richness. We want visual surprise, and a surprise flavor

or two, as well. And we want the pleasure of texture—a mix of soft

and smooth and crumbly and crunchy.

Dessert. There is no greater reward for a day well managed (other

than a big hug, kiss, and thank you from the people you love). The

25 recipes you’ll find inside won’t give you hugs, but they do deliver

all the taste pleasure you so desire in a dessert. Filled with fruit,

freshness, and personality, these recipes are sure to please you and your

whole family. Even better, they are easy to make—and healthier than

you might expect. We skipped the recipes that rely on sugar, butter,

and cream for their oomph and instead chose those that emphasize

interesting, fresh ingredients like berries, nuts, or maple syrup.

For those weekends or occasions when that special treat is needed

to finish a wonderful meal, pull out the recipes in this booklet. With

these desserts on the table, we guarantee you lots of oohs, aahs, and

maybe a few extra hugs as well.

3



emon Angel

Food Cake withStrawberriesPreparation time: 20 minutes

Cooking time: 50 minutes

SERVES 12

FULL RECIPE ON PAGE 6.



6

Lemon Angel Food Cake with Strawberries Light as air, healthy as can be, and made delicious with the flavors of lemon,vanilla, and strawberries, this cake truly is heavenly.

Preparation time: 20 minutes

Cooking time: 50 minutes SERVES 12

FRUIT:

1 bag (20 ounces) frozen strawberries, thawed

1/2 cup orange juice

CAKE:

12 large egg whites, at room temperature

1 1/4 teaspoons cream of tartar

1/2 teaspoon salt

1 1/4 cups sugar

3 tablespoons grated lemon zest

1 teaspoon vanilla

1 cup flour

1 Combine strawberries and orange juice in large bowl. Refrigerate.

2 Preheat oven to 325°F. Beat egg whites, cream of tartar, and saltin large bowl with electric mixer until foamy. Gradually beat insugar, 2 tablespoons at a time, until thick, soft peaks form. Beat inlemon zest and vanilla.

3 Fold flour gently into egg-white mixture, 1/4 cup at a time, untilincorporated. Spoon into ungreased, 10-inch angel food, or tube, pan.Bake until top springs back when lightly pressed (about 50 minutes).

4 Invert cake pan to cool. If pan does not have legs, invert pan withsmall end of tube over neck of a bottle. Cool cake completely. Runmetal spatula around edges and tube of pan; invert onto cake platter.Serve with strawberry sauce.



7

Chocolate Snacking Cake For chocolate lovers, we skip the icing and give you warm, dense, super-

chocolatey squares. Serve with fresh berries or a tropical sorbet for a

sublime dessert.


Cooking time: 35 minutes plus cooling SERVES 36

1 1/3 cups sifted,self-rising flour

1 cup plus 2 teaspoonsunsweetened cocoa powder

1/4 cup nonfat buttermilk

1 tablespoon instantespresso powder

1 cup granulated sugar

1/2 cup packed, lightbrown sugar

1/2 cup unsweetenedapplesauce

2 teaspoons vanilla

2 large egg whites

1/2 cup mini chocolate chips

1 tablespoon confectioners’ sugar

1 Preheat oven to 325°F. Line 8-inch square baking pan with foil,leaving 1-inch overhang. Sift flour and 1 cup cocoa together intosmall bowl. Heat buttermilk and espresso in small saucepan over low

heat until espresso is dissolved.2 Mix granulated and brown sugars, applesauce, buttermilk mix-ture, vanilla in medium bowl. Stir in flour mixture just untilblended. Beat egg whites in large bowl with electric mixer at highspeed until soft peaks form. Fold egg whites into batter. Stir inchocolate chips.

3 Scrape batter into pan. Bake just until set (about 35 minutes).

Do not overbake. Cool in pan on wire rack for 15 minutes. Liftcake out and set on rack to cool completely. Sift confectioners’sugar and remaining cocoa over cake. Cut into 36 servings, each1 1/2 inches square.



8

Ginger and Pear Upside-Down Cake

Preparation time: 15 minutesCooking time: 35 minutes SERVES 10

2 tablespoons dark brown sugar

3 firm ripe Bartlett pears, peeled, cored,sliced 1/3 inch thick

1 1/4 cups cake flour

1 teaspoon ground ginger

3/4 teaspoon baking powder1/4 teaspoon baking soda

Salt to taste

3 tablespoons extra-light olive oil

3/4 cup granulated sugar

1 1/2 teaspoons grated lime zest

1 teaspoon coconut extract

1 large egg plus 1 large egg white

3/4 cup buttermilk

1 Preheat oven to 350°F. Spray bottom of 9-inch round nonstick cake pan with nonstick cooking spray. Sprinkle brown sugar overbottom, shaking pan to coat evenly.

2 Spread pears evenly in pan, making sure bottom of pan is covered.

3 Mix together flour, ginger, baking powder, baking soda, salt on a sheet of wax paper. Beat together oil, granulated sugar, lime zest,coconut extract with electric mixer in large bowl. Beat in whole egg and egg white until thick.

4 Alternately fold flour mixture and buttermilk into egg mixture with spatula, beginning and ending with flour mixture; fold until just blended.

5 Pour batter over pears, smoothing top to cover completely. Bakeuntil a toothpick inserted in center comes out clean (about 35 min-utes). Transfer to wire rack. Let cake cool in pan on rack for10 minutes, then invert onto platter. Let cool slightly before slicing.



A little ginger, a little lime, and some coconut extract turn a

classic upside-down cake into a surprising treat. You’ll want it

for breakfast and dessert.

9



Here is a warm, dense chocolate cake that is lovely without

adornment, but made irresistible with a cherry cream on top.

10



Black Forest Mousse Cake Preparation time: 20 minutes


CAKE:

1 cup all-purpose flour


1/3 cup unsweetened cocoa

1/4 teaspoon salt

5 large egg whites

1 teaspoon vanilla extract

1 pound fresh Bing cherries, pitted and cut in half (1 1/2 cups)1 tablespoon confectioners’ sugar

CREAM (OPTIONAL):

4 ounces reduced-fat cream cheese, at room temperature

3 tablespoons low-fat sour cream

2 tablespoons cherry preserves

1 tablespoon kirsch (cherry brandy) or rum (optional)

1 Preheat oven to 350°F; line a 9-inch round cake pan (2 inchesdeep) with parchment paper. Sift flour, 1/4 cup granulated sugar,cocoa, and salt onto piece of wax paper.

2 Beat egg whites in clean, grease-free, large bowl using an electricmixer set to high until soft peaks form. Beat in remaining 1/4 cupgranulated sugar, 1 tablespoon at a time, and vanilla extract. Con-

tinue beating until egg whites are glossy and smooth, and stand upin stiff peaks.

3 Sift flour-cocoa mixture over egg whites and fold in gently with wire whisk, just until flour disappears. Do not overmix. Lift batterinto pan, using a rubber spatula. Smooth surface, mounding itslightly in center. Sprinkle cherries evenly over top of batter.

4 Bake cake until it has risen and is just firm to touch, yet still moist

on top (about 25 minutes). A toothpick inserted into center shouldcome out with moist crumbs. Transfer cake to wire rack to cool slightly.

5 Sprinkle cake with confectioners’ sugar before serving. If you wishto serve with cherry cream, blend ingredients and serve each slice with a generous spoonful.

11



Carrot-Pineapple Cake Preparation time: 20 minutes


CAKE:

2 1/2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup vegetable oil4 large eggs

1/2 cup unsweetened applesauce

1 pound carrots, peeled and grated (about 4 1/2 cups)

1 can (8 1/2 ounces) crushed pineapple in juice

1/2 cup dark, seedless raisins

1/2 cup walnuts, chopped

ICING:2 packages (8 ounces) 1/3-less-fat cream cheese, softened

4 1/2 cups confectioners’ sugar, sifted


1 Preheat oven to 350°F. Coat two 9-inch round cake pans withnonstick cooking spray. Stir together flour, cinnamon, baking powder, baking soda, and salt in medium bowl.

2 Beat sugar, oil, eggs, and applesauce in large bowl until blended.Beat in flour mixture until evenly moistened. Stir in carrots,pineapple with juice, raisins, and walnuts. Divide batter evenly between pans.

3 Bake until toothpick inserted in centers of layers comes out clean(about 45 minutes). Transfer pans to wire rack. Let cool 30 minutes.

Turn layers out onto racks. Cool completely.4 Prepare icing: Beat cream cheese on low speed 1 minute in mixerbowl. Add confectioners' sugar and vanilla; beat until smooth.Spread about 3/4 cup of icing on top of first layer. Place second layerover iced layer. Spread remaining icing over side and top of cake.

12



Carrot cake is delicious; add pineapple and it’s sublime!

This version is made even more tempting with walnuts

and raisins.

13



Cheesecake is a rich and delicious dessert classic.

This version is made unique by adding pumpkin puree,

maple syrup, and vanilla.

14



Pumpkin-Maple Cheesecake Preparation time: 15 minutes plus chilling


1 cup graham cracker crumbs

3 tablespoons vegetable oil

3 packages (8 ounces each) 1/3-less-fat cream cheese, softened

1/2 cup firmly packed light brown sugar

1 can (15 ounces) solid-pack pumpkin puree

1/2 cup maple syrup

3 large eggs

2 tablespoons cornstarch2 teaspoons pumpkin pie spice


1/2 teaspoon salt

1 Preheat oven to 350°F. Lightly coat 9-inch springform cake pan with nonstick cooking spray.

2 Stir together cracker crumbs and oil in small bowl. Press mixtureover bottom and 1/2 inch up side of pan. Bake until crust just beginsto color (about 10 minutes).

3 Beat together cream cheese and brown sugar in large bowl until well blended. Beat in pumpkin, maple syrup, eggs, cornstarch, piespice, vanilla extract, and salt until smooth. Pour filling into crust.

4 Bake until center is just set (about 55 minutes). Transfer pan to

wire rack. Let cool completely. Cover and refrigerate at least 4 hoursbefore serving.

15



16

Banana Cream Pie with Honey-Wafer Crust

Preparation time: 30 minutes plus chillingCooking time: 15 minutes SERVES 8

48 reduced-fat vanilla wafers (about 8 ounces)

2 tablespoons honey

1/2 cup sugar

1/3 cup all-purpose flour

Salt to taste

3 cups reduced-fat (2%) milk1/2 cup fat-free egg substitute

1 tablespoon margarine

1 tablespoon vanilla extract

6 large bananas


3 tablespoons apricot preserves, melted

1 Preheat oven to 350°F. Lightly coat 9-inch pie plate with nonstick cooking spray. Pulse vanilla wafers, honey, and 2 tablespoons waterin food processor until fine crumbs form. Press into pie plate toshape crust. Bake until set, about 10 minutes. Cool on wire rack.

2 Whisk sugar, flour, and salt in medium saucepan until blended.Slowly whisk in milk and bring to a simmer over medium heat.Measure egg substitute in 2-cup measure and whisk in about 1 cuphot-milk mixture, then return mixture to pan (this tempering avoidscurdling). Cook, whisking, until mixture comes to a full boil andthickens. Remove from heat. Whisk in margarine and vanilla. Letcool 15 minutes.

3 Slice bananas; toss with orange juice. Line crust with one-thirdof bananas and top with one-half of filling. Repeat, then arrange

remaining bananas on top in spiral design, with slices overlapping.Brush apricot preserves over bananas. Cool 30 minutes at room tem-perature. Chill at least 4 hours, or overnight, before serving.



This is a healthier, lighter, fruitier version of a cream pie.

The flavor is special thanks to a little vanilla, some apricot

preserves, and orange juice.

17



Chocolate shavings on top, chocolate crust below, and

chocolate mousse in between—how rich is that? But by

using gelatin rather than eggs to set the mousse, thisdessert is lighter and more refreshing than you’d expect.

18



Chocolate Mousse Tart Preparation time: 20 minutes

Cooking time: 10 minutes plus chilling SERVES 8

1 3/4 cups chocolate graham cracker crumbs(about 9 large crackers)

1 large egg white

2 tablespoons honey

1 packet unflavored gelatin

1 cup sugar

3/4 cup unsweetened cocoa powder, plus extra for dusting

1/3 cup reduced-fat milk (2%), warmed

1 teaspoon vanilla

1/2 cup heavy cream

1 container (12 ounces) fat-free frozen nondairy whipped topping, thawed

1 bar (3 ounces) semi-sweet chocolate,made into curls (optional)

1 Preheat oven to 350°F. Lightly coat a 10-inch nonstick tart pan with removable bottom with nonstick cooking spray. Toss crackercrumbs, egg white, and honey with fork in medium bowl until evenly moistened. Pat crumb mixture onto bottom and up side of tart pan.Bake 10 minutes. Cool.

2 Put 3 tablespoons water in small saucepan and sprinkle with gel-atin. Let stand 1 minute. Stir over low heat until gelatin completely

dissolves, about 2 minutes. Remove from heat.3 Mix sugar and cocoa in large bowl. Stir in milk and vanilla untilcocoa dissolves. Blend in gelatin. Cool.

4 Whip cream in medium bowl until stiff. Fold whipped cream andhalf of whipped topping into cooled cocoa mixture until blended.Pour into crust. Swirl remaining whipped topping in center. Refrig-erate until filling sets, at least 2 hours or overnight. Dust with cocoa

powder. Decorate with chocolate curls if desired.

19



20

Checkerboard Cherry Pie Preparation time: 25 minutes


2 cups all-purpose flour

1 cup sugar

Salt to taste

2 tablespoons cold margarine, cut up

1/2 cup reduced-fat sour cream

4 tablespoons ice water

2 cans (14 1/2 ounces each) sour cherriespacked in water, drained

2 tablespoons cornstarch

1/4 teaspoon almond extract

1 egg white beaten with 1 teaspoon water

1 Pulse flour, 2 tablespoons sugar, and 1/4 teaspoon salt in foodprocessor to mix. Add margarine; pulse until coarse crumbs form. Add sour cream, then water, 1 tablespoon at a time, with motor

running; process until pastry holds together. Shape into two 8-inchdisks, remove; wrap in plastic; refrigerate 30 minutes. Combinecherries, 3/4 cup sugar, cornstarch, almond extract, and remaining salt in large bowl. Set aside.

2 Coat 9-inch pie plate with cooking spray. Lightly flour work sur-face and roll one pastry disk into 15-inch round. Roll pastry ontorolling pin and ease into pie plate. Trim, leaving 1-inch overhang.

Brush with 2 teaspoons egg-white mixture. Spoon in filling.

3 Preheat oven to 425°F and arrange oven rack in center. Rollremaining disk of pastry into 12-inch round. Cut pastry into3/4-inch-wide strips with fluted pastry or pizza wheel. Weave stripson top of pie filling to make lattice pattern. Trim strips, leaving 1-inch overhang. Make 1-inch stand-up edge, folding in ends of lat-tice. Flute edge.

4 Brush top of pie with remaining egg-white mixture, and sprinkle with remaining sugar. Place pie on foil-lined baking sheet to catchoverflow. Bake 10 minutes. Reduce temperature to 350°F and bakeuntil crust is lightly browned and juices are bubbling in center(about 35 minutes).



Who can resist this American classic? A small splash of almond

extract adds a little surprise to the great cherry taste.

21



resh Plum

TartletsPreparation time: 25 minutes

Cooking time: 20 minutes

SERVES 6




24

Fresh Plum Tartlets No tedious pastry-making here— you mix the crust in the food processor.



1 cup old-fashioned rolled oats

1/2 cup walnuts

1 cup corn flakes

1/2 cup sugar

2 large egg whites

2 tablespoons fresh lime juice

1 teaspoon grated lime zest,plus extra for garnish (optional)

1/2 cup prune butter

1 pound fresh plums, halved, pitted,and sliced into thin wedges

1 Preheat oven to 350°F. Combine oats and walnuts in baking panand bake until oats are toasted, about 7 minutes.

2 Transfer oats and walnuts to food processor along with corn flakesand sugar and process into fine crumbs. Add egg whites and 1 table-spoon of lime juice and pulse until evenly moistened.

3 Line large baking sheet with parchment paper. Divide dough into6 pieces. Pat each piece out to a 4-inch round with moistened hands.Use tips of fingers to give each round a raised edge. Bake until crisp,about 10 minutes. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely.

4 Combine remaining 1 tablespoon lime juice, lime zest, and prunebutter in small bowl. Spread mixture inside each cooled round. Arrange plums over prune-butter mixture. Garnish with lime zest,if desired. (Recipe can be made ahead and refrigerated. Cover tartsloosely to keep plums from drying out.)



25

Peach and Blackberry Phyllo Pizzas Almonds, blackberries, and peaches are layered on phyllo dough and dustedwith sugar that caramelizes in the oven. Exquisite!


Cooking time: 15 minutes MAKES 6 INDIVIDUAL PIZZAS

5 sheets phyllo pastry (14 x 18 inches)

Butter-flavored cooking spray

2 tablespoons ground almonds3 large ripe peaches

1 cup fresh blackberries

2 tablespoons sugar

1 cup reduced-fat sour cream(optional)

1 tablespoon light brown sugar(optional)

1 Preheat oven to 400°F and coatbaking sheet with cooking spray. Lay out sheets of phyllo and imme-diately cover with plastic wrap, then a damp towel (phyllo dries outrapidly if uncovered).

2 Place a sheet of phyllo on work surface and spray with cooking spray. Layer 4 more phyllo sheets, spraying each with cooking spray;

spray top sheet with cooking spray. Cut out 6 circles from layeredphyllo, using a 5-inch saucer as a guide. Transfer each layered circleto baking sheet and sprinkle with ground almonds.

3 To decorate, cut peaches in half (do not peel), twist apart, andremove pits. Slice peaches very thin. Place peach slices on phyllopastry circles in a pinwheel design. Distribute blackberries among pizzas. Sprinkle 1 teaspoon sugar on top of each pizza.

4 Bake pizzas until pastry is golden brown and peaches are very tender and light brown (about 15 minutes). These pizzas are bestserved within 15 minutes of baking, because pastry can lose crisp-ness quickly if fruit is juicy. If desired, serve with sour creamsweetened with brown sugar.



We love cobblers—all the flavors and texture of a fresh-fruit pie,

but much less fuss! This one has a wonderful mix of fruit and nuts.

26



Peach-Berry Cobbler Preparation time: 30 minutes


3 pounds peaches (about 8), peeled and sliced

2 pints blackberries

3/4 cup packed light brown sugar

1 tablespoon cornstarch

2 tablespoons fresh lemon juice

2 cups self-rising flour

1/3 cup pecans, toasted and chopped

1/4 teaspoon nutmeg6 tablespoons cold margarine, cut into pieces

3/4 cup plus 2 tablespoons reduced-fat milk (2%)

2 tablespoons granulated sugar

1 Preheat oven to 375°F. Coat 13 x 9-inch baking dish withnonstick cooking spray. Toss peaches, blackberries, 1/2 cup brownsugar, cornstarch, and lemon juice in large bowl. Turn into baking

dish and bake 30 minutes.

2 Combine flour, pecans, remaining brown sugar, and nutmeg inlarge bowl. Cut in margarine with pastry blender, or two knives,until mixture resembles coarse crumbs. Add 3/4 cup milk and stir with fork until thick batter forms, adding water if necessary.

3 Drop batter on top of fruit, spacing evenly, to make

12 dumplings. Lightly brush dumplings with remaining milk and sprinkle with granulated sugar.

4 Bake until toothpick inserted in center of dumpling comes out with moist crumbs clinging (about 25 minutes). Serve warm or atroom temperature.

27



Mocha Ricotta Tiramisu Preparation time: 20 minutes,

plus 30 minutes chilling SERVES 4

8 ladyfingers, broken into thirds

1 teaspoon instant espresso powder

2 tablespoons coffee liqueur or brandy

1 teaspoon sugar

1 cup low-fat ricotta cheese

1 cup plain low-fat yogurt

1/4 cup sifted confectioners’ sugar

1 teaspoon vanilla extract1 square (1 ounce) semi-sweet dark chocolate, grated

1 Put six pieces of ladyfingers into each of four 8-ounce glass tum-blers or dessert glasses.

2 Place coffee in a glass measuring cup and add 1/2 cup boiling water. Add liqueur or brandy and 1 teaspoon sugar; stir to dissolve.Pour evenly over ladyfingers. Leave to soak while preparing topping.

3 Beat ricotta with yogurt, confectioners’ sugar, and vanilla extractuntil smooth and creamy. Pile on top of soaked ladyfingers.

4 Sprinkle each dessert with grated chocolate. Cover and chill for atleast 30 minutes (no more than 4 hours) before serving.

28



This delectable version of the popular Italian dessert features

ladyfingers soaked in coffee and liqueur. Ricotta cheese, vanilla,

and dark chocolate add to the flavors.

29



Eating a spoonful of this simple, elegant mousse with its gentle

lemon flavor is like having a taste of sunshine. And it’s made in

just 15 minutes!

30



Lemon Mousse with Strawberries Preparation time: 15 minutesCooking time: 5 minutes SERVES 8

1 pint strawberries, hulled and thickly sliced

1 packet unflavored gelatin

3/4 cup sugar

2 teaspoons grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon extra-light olive oil1 large egg

1 1/3 cups plain fat-free yogurt

1 Sprinkle gelatin over 1/4 cup cold water in small bowl. Let stand5 minutes to soften.

2 Whisk together an additional 1/4 cup water, sugar, lemon zest,

lemon juice, oil, and egg in medium saucepan until well combined.Cook over low heat, whisking constantly, until mixture is hot (about5 minutes). Whisk in softened gelatin and cook, whisking con-stantly, until gelatin has dissolved (about 1 minute).

3 Remove from heat, transfer to medium bowl, and cool to roomtemperature, whisking occasionally. Whisk in yogurt. Alternately layer strawberries and lemon mousse in 8 dessert bowls and chill

until set (about 3 hours).

31



32

Ambrosia Preparation time: 30 minutes plus chilling SERVES 6

3 navel oranges

1 small pineapple2 large bananas

3/4 cup miniature marshmallows

1/3 cup sweetened flaked coconut

Fresh mint sprigs

1 Cut thin slice off top and bottom of each orange. Remove peel and white pith with paring knife. Holding orange over large bowl, cutbetween membranes and lift out sections with knife, letting them fallinto bowl along with juice.

2 Cut top and bottom off pineapple using long serrated knife.Stand up pineapple and cut off peel in sections, from top to bottom.Halve pineapple lengthwise. Place one half, cut-side down, on cut-ting board and slice lengthwise into 3 equal sections. Slice off hard

core, about 1 inch wide from each section, then cut sections cross- wise into 1-inch-thick chunks. Add to oranges in bowl and toss.Repeat with second half of pineapple.

3 Slice bananas 1/4 inch thick and add immediately to fruit and juice in bowl; toss to coat. Gently fold in marshmallows andcoconut. Cover with plastic wrap and refrigerate at least 2 hours orovernight to blend flavors. Garnish with mint sprigs and serve.



In Greek mythology, ambrosia is the food of the gods.

This simplified version of the classic dessert is fresh

and healthy, and made extra delicious with coconut.

33



hocolate ChipOatmeal Cookies


Cooking time: 20 minues

MAKES 36




Chocolate Chip Oatmeal Cookies Sometimes, a few cookies and a glass of milk is the perfect dessert for grown- ups. These have crunch, sweetness, tartness, and loads of chocolate.


Cooking time: 20 minutes MAKES 36 COOKIES

1 cup all-purpose flour

1/2 teaspoon baking soda

Salt to taste

1 cup old-fashioned oats4 tablespoons margarine

2/3 cup packed light brown sugar


1 large egg

1 1/2 teaspoons vanilla


3/4 cup semisweet chocolate chips

1 Preheat oven to 375°F. Line two large baking sheets with parch-ment paper. Whisk flour, baking soda, and salt in medium bowl.Stir in oats.

2 Cream margarine, brown sugar, granulated sugar in large bowl with electric mixer at high speed until well blended. Add egg andvanilla and beat until light yellow and creamy (about 3 minutes).Blend in sour cream with wooden spoon; add flour mixture all atonce, stirring just until combined (don’t overmix or cookies may become tough). Stir in chocolate chips.

3 Drop dough by heaping teaspoonfuls, 2 inches apart, onto baking sheets. Bake cookies until golden (about 10 minutes). Cool onbaking sheets for 2 minutes; transfer to wire racks and cool com-

pletely. Store in airtight container for up to 2 weeks or freeze for upto 3 months.

36



37

Orange and Pecan Cookies Simple yet elegant, these cookies are perfect for nut lovers. Pecans are

chopped into the dough, and a half pecan also sits on top of each cookie.

Preparation time: 15 minutes, plus 2 hours chillingCooking time: 8 minutes MAKES 24 COOKIES

3/4 cup whole-wheat flour, plusextra for kneading

1/2 cup self-rising white flour

1/3 cup light brown sugar

2 tablespoons pecans, chopped

Zest of 1 orange

4 tablespoons canola oil

2 egg whites

12 pecan halves, sliced in half

1 Place flours, sugar, choppedpecans, and orange zest in a bowl;stir until well combined.

2 Beat oil and egg whites together with a fork in a small bowl. Add this mixture to dry ingredients and mix with a fork until a softdough forms.

3 Knead dough very lightly on a floured surface until smooth, thenroll into a log about 12 inches long. Wrap roll in plastic; refrigerate2 hours. (Dough can be kept in refrigerator up to three days before

slicing and baking.)4 Preheat oven to 350°F. Unwrap roll of dough and slice acrossinto 24 slices, using a sharp knife. Arrange slices, 2 inches apart, on2 large baking sheets coated with cooking spray. Top each with a piece of pecan, pressing it in slightly.

5 Bake until firm to touch and lightly golden (about 8 minutes).Transfer cookies to a wire rack to cool completely. They can be

stored in an airtight container for up to 5 days.



For those times when dessert should be small but sweet,

shortbread is the perfect treat. This creative version swaps the

butter for walnuts, olive oil, and walnut oil.

38



Walnut Shortbread Preparation time: 7 minutes

Baking time: 30 minutes SERVES 8

2/3 cup walnuts

3/4 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 cup confectioners’ sugar

1/4 teaspoon salt

1/4 cup walnut oil

1/4 cup light olive oil

1 1/2 teaspoons grated lemon zest1 teaspoon vanilla extract

1 Preheat oven to 325°F. Toast walnuts until crisp and fragrant(about 7 minutes). Leave oven turned on. Cool walnuts, thentransfer to food processor with all-purpose flour, and process untilnuts are finely ground.

2 Transfer flour-walnut mixture to a large bowl. Stir in whole-wheatflour, confectioners’ sugar, and salt. Add walnut oil, olive oil, lemonzest, and vanilla; stir until well combined.

3 Press dough onto bottom of 9-inch tart pan with a removablebottom. Prick dough with tines of a fork. Score dough into 16 wedges with sharp knife, cutting almost, but not quite through, dough.

4 Bake until crisp and light golden (about 30 minutes). Check

shortbread after 20 minutes; if browning too fast, decrease tempera-ture to 300°F. Remove shortbread from oven and, while still warm,cut wedges through to bottom. Cool in pan set on a wire rack.

39



Citrus Soufflés These light and airy soufflés are made extra delicious when forkfuls are

dipped in a sauce made mostly from pureed fresh strawberries.


SOUFFLÉS:

6 tablespoons sugar, divided

5 egg whites

2 egg yolks

2 tablespoons flour

8 ounces low-fat sour creamZest of 1 lime

Zest of 1 small orange

STRAWBERRY COULIS:

1/2 pound ripe strawberries, halved

2 teaspoons sugar

2 teaspoons liqueur, such as

kirsch (optional)Confectioners’ sugar for dusting

1 Preheat oven to 375°F. Coat 6 individual 7-ounce soufflé dishes with cooking spray, then coat lightly with sugar, shaking off excess.

2 Place egg yolks, 2 tablespoons sugar, and flour in a bowl and whisk together until light and creamy. Add sour cream, and limeand orange zests; whisk until thoroughly combined.

3 Whisk egg whites until stiff peaks form in clean mixing bowl. Add remaining 4 tablespoons sugar to egg whites in a slow, steady stream while whisking. Carefully fold whisked egg whites into sourcream mixture. Spoon mixture into prepared soufflé dishes; setthem on baking sheet. Bake until soufflés rise and are goldenbrown (about 15 minutes).

4 Make strawberry coulis: Puree strawberries in blender or foodprocessor until smooth. Sweeten sauce with 2 teaspoons sugar, thenstir in liqueur (if using).

5 Serve hot soufflés straight from oven, dusted lightly with confec-tioners’ sugar. Serve coulis on the side.

40



41

Blueberry Muffins with Lemon Glaze Muffins for dessert? Sure—especially when they are rich with berries and sweetness like these. A cup of coffee and a good conversation, and dinner is

finished perfectly.


Cooking time: 20 minutes plus cooling SERVES 12

MUFFINS:


1/2 cup granulated sugar1 cup reduced-fat (2%) milk

1/2 cup fat-free egg substitute

4 tablespoons margarine, melted


2 teaspoons vanilla

1 1/2 cups fresh blueberries

GLAZE:1 cup sifted confectioners’ sugar

1 tablespoon grated lemon zest

2 tablespoons reduced-fat (2%) milk

1 Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.Mix flour and sugar in large bowl. Whisk milk, egg substitute, mar-garine, sour cream, and vanilla in medium bowl until blended.

2 Make well in center of flour mixture. Pour in milk mixture; stir with fork just until blended. Fold in 1 cup blueberries.

3 Spoon batter into muffin cups and sprinkle evenly with remaining blueberries. Bake until toothpick inserted in center comes out clean(about 20 minutes). Cool muffins on wire rack 10 minutes.

4 Mix confectioners’ sugar, lemon zest, and enough milk in small bowl

to make a glaze. Drizzle glaze over muffins after they have cooled.



Ginger Pancake with Banana-Walnut Topping


1/3 cup walnuts

1/2 cup flour

1/2 cup low-fat (1%) milk

1 large egg

1 large egg white

1 tablespoon light olive oil1 tablespoon butter, melted

2 teaspoons granulated sugar


1/4 teaspoon salt

1/3 cup finely chopped crystallized ginger (2 ounces)

1/4 cup fresh lime juice

2 tablespoons packed light brown sugar

3 bananas, thinly sliced

1 Preheat oven to 350°F. Toast walnuts for 5 minutes, or until crispand fragrant. When walnuts are cool enough to handle, chop coarsely.

2 Increase oven temperature to 425°F. Lightly oil a 10-inch non-stick skillet and place in oven.

3

In a large bowl, stir together flour, milk, whole egg, egg white,oil, butter, granulated sugar, vanilla, and salt until well combined.Stir in ginger.

4 Pour batter into hot pan, return pan to oven; bake until pancakehas puffed and is golden brown (about 12 minutes).

5 Combine lime juice and brown sugar in a large skillet; cook overmedium heat until sugar melts. Add sliced bananas; cook 3 minutes,

or until bananas soften. Stir in walnuts.

6 Cut pancake into wedges, top with banana-walnut mixture,and serve.

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Serve for dessert or Sunday brunch—this oversized pancake

with vanilla, ginger, lime juice, and bananas is amazingly

refreshing and fun.

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Tart currants are balanced by orange juice and fresh mint in this

simple yet delicious bread. Offer with jellies and melon—and tea,

of course.

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Black-Currant Tea Bread Preparation time: 15 minutes

Cooking time: about 1 hour MAKES 1 LARGE LOAF (12 SLICES)


1 teaspoon baking powder

3 tablespoons reduced-calorie margarine spread

1/3 cup sugar

5 ounces fresh black currants

3 tablespoons fresh mint, chopped


1 Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray and set aside. Sift flour and baking powder into a large bowl,then cut in margarine with two knives or a pastry blender until mix-ture resembles coarse meal. Stir in sugar, and make a well in centerof dry ingredients.

2 Place black currants and mint in well and pour in orange juice.

Gradually stir dry ingredients into liquid until just combined.3 Spoon batter into prepared pan and smooth top. Bake until loaf isfirm to touch and a toothpick inserted in center comes out clean(about 1 hour).

If loaf browns too much after baking it for about 45 minutes, place a piece of foil loosely over top.

4 Allow tea bread to cool in pan for 5 minutes after baking, thenturn it out onto a wire rack to cool completely. Allow bread to restovernight before serving; keep in airtight container for up to 3 days.

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Carrot-Zucchini Sweet Bread with Orange Glaze

This bread is the perfect dessert when you want to linger at the table, sipping tea, having a long conversation. Every bite has oodles of flavor.


Cooking time: 60 minutes MAKES 12 SLICES

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 1/4 teaspoons baking soda

1 teaspoon baking powder1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/4 cups sugar

3/4 cup vegetable oil

3 large eggs


1 cup grated carrots (about1/2 pound carrots), blotted dry

1 cup grated zucchini (about 1/2 pound zucchini), blotted dry

1/2 cup walnuts, chopped (optional)

1/2 cup confectioners’ sugar

1 1/2 tablespoons orange juice

1 1/4 teaspoons grated orange zest

1 Preheat oven to 350°F. Coat 9 x 5-inch loaf pan with cooking spray; dust with flour. In medium bowl, stir together flours, baking soda, baking powder, cinnamon, salt, and nutmeg.

2 In large bowl, beat sugar, oil, eggs, vanilla until blended. Stir in car-rots and zucchini. Beat in flour mixture until evenly moistened. Stir in walnuts, if using. Spread batter in pan. Bake until toothpick inserted

in top comes out clean (about 55 minutes). Transfer pan to wire rack;let cool 10 minutes. Turn bread out onto rack; let cool completely.

3 In small bowl, combine confectioners’ sugar, orange juice, andzest. Add another 1 to 2 teaspoons juice to thin, if needed. Spreadhalf the glaze over bread. Let set 5 minutes; pour on remaining glaze.

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Frozen Pineapple and Berry Slush

It looks like a frozen drink, it eats like a sorbet, and it tastes like tropicalparadise. Make sure everyone eats the mint leaves—they’re a big part of

the flavor!

Preparation time: 15 minutes SERVES 4

8 ice cubes

1/2 pound hulled strawberries,frozen

1 cup fresh pineapple chunks,frozen

1/2 cup pineapple juice

2 tablespoons skim milk powder

1 tablespoon sugar, or to taste

Sprigs of fresh mint (garnish)

1 Put ice cubes into food processor

or heavy-duty blender and processuntil finely crushed. Alternatively,crush ice cubes in a freezer-proof bag, using a rolling pin, and then putthem in processor or blender.

2 Add strawberries, pineapple chunks, pineapple juice, and milk powder and process until blended but still with small pieces of fruit

and ice visible.3 Taste and sweeten with sugar if necessary. (The amount of sugarrequired will depend on sweetness of fruit.) Process briefly, using pulse button.

4 Spoon into tall glasses, decorate each with a sprig of mint, andserve with long spoons.



Mango, Peach, and Apricot Fizz

Here’s a surprising—and super easy—dessert for a hot summer night.Fresh, ripe fruits are pureed with ginger ale for wonderful relief from the heat.

Preparation time: 10 minutes SERVES 4

1 ripe mango

1 ripe peach

2 large ripe apricots

2 cups ginger ale

Fresh mint leaves (garnish)

1 Peel mango and cut flesh away from pit. Roughly chop flesh andput into a blender or food processor.

2 Cover peach and apricots withboiling water and leave for about 30

seconds; drain and cool under coldrunning water. Slip off skins. Roughly chop flesh, discarding pits,and add to mango in blender or food processor.

3 Pour just enough ginger ale to cover fruit, then process until com-pletely smooth. Pour in remaining ginger ale and process again.

4 Quickly pour into tall glasses, preferably over crushed ice. Decorate with fresh mint. Serve immediately with wide straws or swizzle sticks.

hd heavenly desserts ezine

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