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Sweet Wayswith Fruitsof Your LaborLooking for a new recipe for thezucchini, carrots, and raspberriesin your garden? Weve got youcovered. Heres what youll ndin the pages that follow. Thereseven a Green Tomato SummerSurprise dessert!

ContentsApple Make-It-Your-Way Cobbler .......................................................... 2

Blueberry-LemonStreusel Snack Cake ............................ 2

Carrot Cake Cupcakeswith Orange Icing ................................... 2

Cheesecake LoversPumpkin-Maple Delight ................. ..... 3

Gingersnappy

Sweet Potato Pie .................................... 3

Green TomatoSummer Surprise .................................... 3

Irresistible Zucchini-Chocolate Cake ........................................ 4

Old-FashionedStrawberry-RhubarbCrisp ................................................................ 4

Quick Strawberry Shortcakewith Balsamic-PepperPunch .............................................................. 4

Raspberry Crme Brle ................... 5

Roast Peaches withNutty Streusel ........................................... 5

Tangy Rhubarb Saucewith Strawberries .................................. 5

Honey-Lemon Ice Cream ................... 5

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Blueberry-LemonStreusel Snack CakeLemon and blueberrya perfect pair!

STREUSEL

3 Tbsp packed brown sugar1 Tbsp ground axseed

CAKE

1 cup white whole wheat our3 4 tsp baking powder1 2 tsp baking soda2 omega-3enriched eggs1 3 cup granulated sugar

Dash of salt1 2 cup fat-free buttermilk1 4 cup canola oil3 Tbsp fat-free dry milk3 4 tsp lemon extract3 4 cup fresh or frozen blueberries

Preheat the oven to 350F. Coat an 8" 8"glass baking dish with cooking spray.

To make the streusel: Combine the brownsugar and axseed with a fork. Set aside.

To make the cake: Combine the our,baking powder, and baking soda on a largesheet of waxed paper. Blend with a fork.

Place the eggs, granulated sugar, and salt in thebowl of an electric mixer. Blend on low speed,then increase to high and beat 2 to 3 minutes,or until uffy. Add the buttermilk, oil, dry milk,

and lemon extract. Mix on low speed just untilcombined. With the mixer on low, gradually addthe dry ingredients until the batter is smooth.Pour into the prepared pan. Scatter the blue-berries evenly on top. Bake 10 minutes.

Sprinkle the reserved streusel on the cake.Cover loosely with aluminum foil. Bake 20 min-utes longer, or until a wooden pick insertedin the center comes out with moist crumbsclinging to it. (The center may feel slightlyunderdone but will rm up out of the oven.)Remove from the oven. Let cool 15 minutes.Cut and serve. Top with Honey-Lemon IceCream (see p. 5).Makes 12 servings

Carrot Cake Cupcakeswith Orange IcingThese delicious cupcakes are a snap to puttogether and taste like a lighter version ofregular carrot cake, each perfectly portionedinto a single serving.

CAKE

11 4 cups granulated sugar3 4 cup canola oil1 3 cup low-fat buttermilk2 lg eggs1 tsp vanilla extract2 cups all-purpose our11 2 tsp baking powder1 tsp allspice1 2 tsp baking soda1 2 tsp salt2 carrots, grated1 2 cup golden raisins

ICING11 2 cups confectioners sugar2 Tbsp orange juice2 Tbsp grated orange zest

Preheat the oven to 350F. Line a 12-cupmufn pan with paper liners.

To make the cake: Combine the granulatedsugar, oil, buttermilk, eggs, and vanilla extractin a bowl. Combine the our, baking powder,allspice, baking soda, and salt in a separatebowl. Add the our mixture to the oil mixtureand stir until smooth. Fold in the carrots andraisins.

Spoon the batter into the mufn cups andbake 19 to 20 minutes, or until golden and thecupcakes are slightly springy when touched.Cool the cupcakes in the pan 5 minutes, thentransfer them to a rack to cool completely.

To make the icing: Combine the confection-ers sugar, orange juice, and zest in a bowl,stirring until smooth. Spread some of the icingover each cooled cupcake with a small spatu-la and let stand 15 minutes before serving.Makes 12 servings

Apple Make-It-Your-WayCobblerYou can partner whatever fruit you like withthe apples. Vanilla frozen yogurt is a perfecttopping.

FILLING

2 lb Golden Delicious, Mutsu, or otherpie apples, cored and thinly sliced

1 2 cup dried cranberries or 1 cup freshor frozen raspberries, cranberries,blueberries, or peach slices

1 2 cup water 1 4 cup maple syrup1 tsp cinnamon

TOPPING

2 Tbsp all-purpose our 2 Tbsp packed brown sugar 2 Tbsp butter 1 Tbsp cinnamon3 4 cup old-fashioned oats22 3 cups vanilla frozen yogurt

Preheat the oven to 350F. Lightly coat a13" 9" baking dish with cooking spray.

To make the lling: Place the apples andother fruit in the pan. Combine the waterand syrup in a small bowl and pour over theapples. Sprinkle with the cinnamon.

To make the topping: Combine the our,brown sugar, butter, and cinnamon in a foodprocessor or blender. Process or blend until

crumbly. Add the oats and process or blend just a few seconds longer. Pour evenly overthe apples.

Cover the baking dish with foil and bake20 minutes. Remove the foil and bake anadditional 25 minutes, or until the applesare bubbly and the topping is browned.

Serve topped with 1 3 cup frozen yogurt perserving.Makes 8 servings

NOTE: This recipe is excerpted from 400 CalorieFix by Liz Vaccariello. Photo by Ted Morrison.
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3

Green Tomato

Summer SurpriseThe Pennsylvania Dutch would gather their

green tomatoes when frost was threatened nothing in their gardens was going to waste!Green tomatoes are at their best at the end ofthe season, especially if they have a pink tinge.

1 9" pie shell, unbaked

FILLING

13 4 cups brown sugar2 Tbsp cornstarch1 tsp cinnamon1 8 tsp cloves

45 cups thinly sliced green tomatoes1 tsp grated lemon zest1 tsp fresh lemon juice

CRUMB TOPPING1 2 cup all-purpose our 1 2 cup brown sugar 3 Tbsp cold butter

Preheat oven to 350F. Line a 9" pie plate withthe pie shell.

To make the lling: Mix together the brownsugar, cornstarch, cinnamon, and cloves. Add

the tomatoes, zest, and juice and toss tocoat the tomatoes. Arrange the tomatomixture in the pie shell and top with anyremaining sugar mixture.

To make the topping: In a medium bowl,combine the our and sugar. Using a pastryblender or fork, cut in the butter until themixture is crumbly. Spread the crumb top-ping over the pie. Bake 40 minutes, or untilthe tomatoes are tender. Cover the pie withfoil during baking, if necessary, to prevent thecrust from burning.Makes 8 servings

Gingersnappy SweetPotato Pie A gingersnap crust is quick to make andcontrasts nicely with the sweetness of the potatoes in this pie.

2 lb sweet potatoes

4 Tbsp unsalted butter, melted15 gingersnap cookies ( 3 4 cup ne

crumbs)2 Tbsp sugar 2 lg eggs1 2 cup 1% milk1 2 cup agave nectar 1 tsp cinnamon1 tsp vanilla extract1 4 tsp allspice1 4 tsp nutmeg1 4 tsp salt

Preheat the oven to 350F.Prick the sweet potatoes with a fork in severalplaces. Microwave 8 to 10 minutes on high,or until tender. Let cool 5 minutes. Peel thepotatoes and transfer to a bowl. Add 2 table-spoons of the melted butter and mash.

Meanwhile, place the cookies in the bowl ofa food processor and process to ne crumbs.Transfer to a bowl, stir in the sugar, and mixwell. Add the remaining 2 tablespoons meltedbutter and stir until well blended. Press themixture into the bottom and up the side of a9" glass pie plate. Bake for 5 minutes. Remove

from the oven and let cool.Beat the eggs, milk, agave nectar, cinnamon,vanilla extract, allspice, nutmeg, and salt intothe sweet potatoes with an electric mixer onmedium speed until well blended. Pour thelling into the pie plate. Bake 45 to 50 min-utes, or until a knife inserted into the centercomes out clean. Cool the pie completely ona rack before cutting.Makes 8 servings

Cheesecake LoversPumpkin-Maple DelightYour cheesecake-loving friends will savorthis elegant dessert. And preparing pumpkin puree from your own homegrown pumpkins gives you another reason to brag about this sweet. If you make the puree, be sure to drainit well before using it in any recipe.3 pkg (8 oz each) fat-free cream

cheese, at room temperature2 3 cup packed brown sugar 3 lg eggs13 4 cups fresh pumpkin puree, well-

drained, or 1 can (15 oz) pumpkinpuree

1 2 cup low-fat maple or vanilla yogurt2 Tbsp all-purpose our 11 2 tsp cinnamon1 tsp ginger 1 tsp imitation maple or rum avoring1 tsp vanilla extract1 4 cup minced crystallized ginger

(garnish)

Preheat the oven to 350F. Assemble a 9"springform pan and coat with cooking spray.

Using an electric mixer, beat the cream cheeseand sugar until smooth. Beat in the eggs oneat a time. Blend in the pumpkin, yogurt, our,cinnamon, ginger, maple avoring, and vanillaextract. Pour the lling into the pan.

Bake until the outer rim is puffy and the

center is slightly wobbly, about 1 hour and10 minutes. Remove from the oven and runa knife around the side to loosen the cake.Let stand at room temperature 30 minutes.Refrigerate the warm cake, uncovered, untilcold. Then cover with foil and refrigerate atleast 4 hours (or up to 3 days).

Remove the cake from the refrigerator 1 hourbefore serving. Carefully remove the sideof the pan. Cut into wedges with a wet knife,wiped clean between cuts. Garnish withcrystallized ginger, if desired.Makes 12 servings


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4

Quick StrawberryShortcake withBalsamic-Pepper PunchTop low-calorie angel food cake with straw-berries soaked in balsamic vinegar and black

pepper, and you get an irresistible combina-tion adored throughout northern Italy. Theblack pepper brings a subtle heat that pairswell with the fruit and vinegar.

2 cups sliced strawberries1 4 cup balsamic vinegar Pinch of freshly cracked black pepper 1 Tbsp butter (optional)4 wedges angel food cake, each 1"

thickWhipped cream

Mix the strawberries, vinegar, and pepper andmarinate 10 to 15 minutes.

Heat a grill, stove-top grill pan, or nonsticksaut pan until hot. (If using the pan, add thebutter; if grilling, omit the butter entirely.) Addthe cake slices and cook until caramelizedand toasted. Transfer to four dessert plates.Top with the strawberries, their liquid, and aspoonful of whipped cream.Makes 4 servings

Old-FashionedStrawberry-RhubarbCrispChoose the redder stalks of rhubarb, which are less sour.

2 pt strawberries, hulled and quartered

lengthwise2 cups fresh, or frozen and thawed,

rhubarb (cut into 1 2" pieces)12 Tbsp quick-cooking tapioca or

1 21 Tbsp cornstarch (see note)1 4 tsp ginger 3 4 cup sugar 1 tsp cinnamon1 3 cup whole grain pastry our Pinch of salt2 Tbsp butter 1 2 cup old-fashioned rolled oats11 2 Tbsp honey

Preheat the oven to 400F.

In a 2-quart baking dish, combine the straw-berries, rhubarb, tapioca or cornstarch, ginger,1 2 cup of the sugar, and 1 4 teaspoon of thecinnamon. Spread the fruit mixture until level,and let stand 20 minutes.

In a medium bowl, stir together the our, salt,and remaining 1 4 cup sugar and 3 4 teaspooncinnamon. Cut in the butter until the mixtureis the texture of ne meal. Stir in the oats untilcombined. Drizzle the honey on top and stiruntil the mixture is crumbly. Sprinkle over thefruit in an even layer.

Bake 35 to 40 minutes, or until the fruit isbubbly and the topping is golden brown.Serve warm or at room temperature.

NOTE: If the berries are not very juicy,use the minimum amount of cornstarchsuggested in the recipe.Makes 6 servings

Irresistible Zucchini-Chocolate Cake

For a richer chocolate avor, melt the choco-late chips and drizzle the sauce over thewarm cake. Cool completely before cutting.

21 4 cups all-purpose our 1 2 cup unsweetened cocoa powder 2 tsp baking powder 1 tsp baking soda1 2 tsp salt2 3 cup vegetable oil1 2 cup buttermilk3 lg eggs11 2 cups sugar 3 med zucchini, shredded3 4 cup chocolate chips (optional)

Preheat the oven to 350F. Coat a 13" 9"baking pan with cooking spray.

In a medium bowl, combine the our, cocoapowder, baking powder, baking soda, andsalt.

In a large bowl, combine the oil, buttermilk,eggs, sugar, and zucchini. Stir in the ourmixture until just blended. Place the batter inthe prepared pan.

Bake 30 minutes, or until a wooden pick in-

serted in the center comes out clean. Meltthe chocolate chips, if using, and drizzle overthe warm cake. Cool completely on a rackbefore serving.Makes 16 servings

* KEEP ZUCCHINI FRESHIf a zucchini will be used in a day or two, store itat room temperature. Otherwise, refrigerate it ina plastic bag up to 5 days.

* TENDER CARE FORSTRAWBERRIESGive fresh strawberries a quick bath in coldwater, drain, and pat them completely dry.Fresh-picked strawberries will last a few daysin the refrigerator. The best way to store themis in a single layer on top of paper towels. Tofreeze them to use later, remove the stems,place a single layer on a baking sheet, and putit in the freezer. When the strawberries havefrozen, slip them into a ziplock bag and rightback into the freezer.


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5

Roast Peaches withNutty Streusel Almond our, also known as almond meal,can be found in health food stores and in thenatural foods section of most supermarkets. Also, if you prefer, use nectarines.

4 peaches, halved and pitted3 Tbsp butter, at room temperature3 Tbsp brown sugar 11 2 tsp powdered stevia1 2 tsp cinnamon1 3 cup almond our 3 Tbsp chopped pecans

Preheat the oven to 375F. Coat a 13" 9"baking pan with cooking spray. Place thepeach halves cut side up in the dish.

In a medium bowl, beat together the butter,brown sugar, stevia, and cinnamon until

blended. Let stand 5 minutes. Stir in thealmond our and pecans. Rub the mixturetogether with your ngers until it resemblescoarse crumbs.

Sprinkle the crumb mixture over the peachesand bake 30 minutes, or until the peaches aretender and the top is lightly golden.Makes 4 servings

Raspberry CrmeBrleRaspberries and almond liqueur blend beauti-fully in this fruity version of crme brle. If youd like, drop additional fresh berries on top.

1 Tbsp butter, melted2 cups light cream or half-and-half 1 2 cup granulated sugar 6 egg yolks1 Tbsp almond-avored liqueur 1 pt fresh raspberries1 4 cup turbinado, Demerara, or

granulated sugar (see note)

Preheat the oven to 300F. Grease six 1 2-cupramekins or custard cups with the butter.Place in a baking pan and set aside.

In a medium saucepan over medium heat,combine the cream and granulated sugar andcook, stirring occasionally, until the sugar isdissolved and the mixture just comes to aboil. Remove from the heat.

In a medium bowl, whisk the egg yolks untilsmooth. While whisking constantly, graduallyadd the cream mixture until well blended. Stirin the liqueur and raspberries. Evenly pourthe custard into the prepared ramekins. Addwarm water to the baking pan until it reacheshalfway up the sides of the ramekins.

Bake 40 minutes, or until the custard is set inthe center. Remove from the oven and waterbath and cool to room temperature. Chill atleast 2 hours or overnight.

Preheat the broiler. Evenly divide the turbinadosugar among the ramekins. Place on a bakingsheet and broil, rotating the baking sheet foreven browning, until the brown sugar is melt-ed and begins to brown, about 2 minutes.Refrigerate 30 minutes, or until the custard ischilled and the topping has hardened.Makes 6 servings

NOTE: Turbinado and Demerara sugar both have anatural golden color and a larger crystal than gran-ulated sugar. Often sold as raw sugar, turbinadohas a slight molasses-like avor, while Demerarahas a hint of caramel avor.

* PEACHES ALL YEARStore ripe peaches at room temperature orin the refrigerator in a single layer on papertowels. To freeze them to use later, remove theskins, quarter the peaches, and cover themwith syrup in freezer containers or quart-sizeziplock bags. To make the syrup, boil 2 cupssugar with 6 cups water until the sugar is com-pletely dissolved. A quart-size freezer bag willhold about ve peaches.

Tangy Rhubarb Saucewith Strawberries

Serve this spring treat as is or with ice creamor frozen yogurt. (See our homemade Honey-

Lemon Ice Cream recipe below.) The tangy sauce is good on its own, too, just like apple- sauce.

10 stalks rhubarb (about 1 1 4 lb), cut into1" pieces, or 20 oz frozen

1 2 cup water 1 cup sugar 1 4 tsp cloves2 lb strawberries, quartered

Combine the rhubarb and water in a mediumsaucepan and bring to a boil over mediumheat. Add the sugar and cloves. Cook about20 minutes, or until the rhubarb is reduced toa sauce. Serve the strawberries withrhubarb sauce over top.Makes 8 servings

Honey-LemonIce Cream

Serve this topped with Tangy Rhubarb Saucewith Strawberries.3 4 cup light honey Grated zest of 3 lemons1 2 cup lemon juice

6 lg egg yolks4 cups light cream

In a small saucepan, combine the honey,lemon zest, and lemon juice and stir overlow heat until blended.

In a large bowl, beat the egg yolks until lightand thick. Continue beating while slowly add-ing the honey mixture. Beat until thick andthoroughly cooled. Stir in the cream. Pour intothe canister of an ice cream maker. Freezeaccording to the manufacturers instructions.Makes 1 1 2 quarts


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PREMIUM EDITOR: Diane GilroyPROJECT MANAGER: Pamela Feliciano

COPY EDITORS: Jennifer Hoffner, Kelly LutterschmidtDESIGNER: Pat Burton

PHOTO EDITOR:James GallucciPHOTOGRAPHY: Mitch Mandel/Rodale: pp. 1, 3 (Gingersnappy Sweet Potato Pie, Green

Tomato Summer Surprise), 4, 5 (Roast Peaches with Nutty Streusel); Ted Morrison: p. 2(Apple Make-It-Your-Way Cobbler); Con Poulos: p. 2 (Blueberry-Lemon Streusel SnackCake, Carrot Cake Cupcakes with Orange Icing); Alexandra Rowley: p. 3 (Cheesecake

Lovers Pumpkin-Maple Delight); Tad Ware & Company: p. 5 (Raspberry Crme Brle);John Kernick: p. 5 (Tangy Rhubarb Sauce with Strawberries)

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