Pears and Cranberries

The vitamin C in pears and cranberries is proven to increase our resilience to stress and is linked to warding off depression.  Here’s a dessert you and your family will love.

Heat oven to 400°F.  Place 4 sliced pears (cut side down) and 3/4 cup frozen cranberries in a glass pan.  Pour 1/4 cup of orange juice over fruits.  Sprinkle with 1/4 cup brown sugar and 1/2 teaspoon of cinnamon.  Cook for 20 minutes or until tender.  You’ll love it with ice cream!

Mixed Berry Crisp

For this recipe you will need:

• 3/4 cup sugar, divided
• 2 tablespoons cornstarch
• 1 lemon, zested
• 6 cups mixed berries like blueberries, blackberries and raspberries
• 1/2 cup all-purpose flour
• 1/2 ground cinnamon
• 6 tablespoons cold butter, cut into 1/2″ cubes

Directions:

1. Heat oven to 400°F.  In  bowl, combine 1/4 cup sugar, cornstarch and 2 teaspoons grated lemon zest.  Add berries; toss to coat evenly.  Divide mixture evenly among six ramekins set in jelly roll pan or in an 8×4 baking dish.
2. In bowl, combine remaining sugar, flour and cinnamon.  Using fork, blend butter into sugar mixture until coarse crumbs form.
3. Sprinkle mixture evenly over berry mix.  Bake 15 minutes or until fruit is bubbly and crumbs are golden.

Peachy-Keen Pudding

Want to lose weight?  Then enjoy gelatin.  It contains arganine, an amino acid that enhances the oxidation of fat and glucose and boosts metabolism.

For this recipe you will need:

• 1 box (3 oz.) pineapple gelatin mix
• 1/2 cup peach nectar (optional)
• 2 containers (6 oz. each) nonfat peach yogurt
• 3/4 cup fat-free whipped topping

Directions:

In large bowl, combine pineapple gelatin mix and 1 cup boiling water; let sit 2 minutes, or until gelatin is completely dissolved.  Stir in peach nectar, if desired  Whisk in peach yogurt until blended.  Gently fold in whipped topping.  Chill 4 hours, or until set.  Just before serving, whisk gelatin mixture until smooth.  Divide gelatin mixture evenly among 6 serving bowls.  Garnish each bowl with fresh mint and thinly sliced peaches if desired.

Chocolate Soufflé

For this recipe you will need:

• 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
• 5 ounces bittersweet chocolate, chopped finely
• 3 large egg yolks, room temperature
• 6 large egg whites, room temperature
• 1/16 teaspoon salt
• Butter
• Powdered sugar

Directions:

1.  Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

2.  Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

3.  In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

4.  Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

5.  Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.

Waffle Parfait

Toast a frozen whole-grain waffle; cut into cubes and sticks.  Place waffle cubes in bottom of parfait glass.  Add fresh berries or chopped fresh fruit.  Spoon in 2 tablespoons low-fat vanilla yogurt.  Garnish with fresh berries on top and waffle sticks.