fruit

Peanut Butter Apple Crumble
Recipe Added 01/15/2003
4 1/2 cups cored, peeled, and sliced cooking apples
1/2 cup quick oats
6 Tablespoons reduced fat baking mix (Bisquick)
1/3 cup pourable splenda or sugar Twin
1 teaspoon apple pie spice
6 tablespoons reduced-fat chunky peanut butter
Spray a slow cooker container with butter-flavored cooking spray. Evenly arrange apple slices in prepared container. In a medium bow, combine oats, baking mix, Splenda (or Sugar Twin) , and apple pie spice. Add peanut butter. Mix with a fork until mixture is crumbly. Sprinklecrumb mixture evenly over apples. Cover and cook on low for 6 to 8 hours.Mix well before serving. serves 6 (2/3 cup), 4 stars per serving.

Chocolate Covered Fruit recipe added 01/13/2003 Sent in by Catherine
I was looking for a recipe for chocolate dipped dried fruit and found this
recipe that is dietetic. How exciting!! Now we can make semi-healthful
Christmas treats that are loaded with fiber.
As everyone knows, fresh fruit is the best dessert for us.
It's naturally sweet, full of fiber, and free of fat. But when
you are craving something more decadent, you'll be
pleased to know that chocolate-dipped strawberries and
other fruit can fit into a healthy diet.

Unlike chocolate confections sold in candy stores,
your fancy fruit can be virtually fat-free. That's because it
uses cocoa, which has only a trace of fat, rather than
chocolate bars, which are full of fatty cocoa butter.
Ingredients:
1/2 cup maple syrup
3 egg whites
1/4 cup cocoa
1/2 tsp. vanilla extract

Assorted Fresh Fruit
Such as: Whole Strawberries
Banana Chunks
Orange Segments
Pineapple Spears
Apricot Halves
Peach Slices
Dried Apricots or other dried fruits
Instructions:
To make chocolate-dipped fruit: heat � cup maple syrup
in a small saucepan until it reaches 240 degrees F.
(Soft-ball stage) on a candy thermometer. In a large
bowl, beat 3 egg whites with an electric mixer until stiff
but not dry. Gradually beat in the hot syrup, then beat in 1/4 cup of
cocoa and 1/2 teaspoon vanilla. Continue beating until
the mixture is satiny smooth, about 3 minutes.
Pour chocolate mixture into a pre-warmed fondue pot, and dip
fruit into chocolate with fondue forks. Eat immediately!!
Source: DianasDesserts.com

Pineapple Freeze recipe added 01/13/2003 Sent in by Denise
16 oz can crushed pineapple
Place unopened can of pineapple in freezer until hard. Place under hot running water for 30 seconds and remove from can. Place in blender half at a time and blend to slushy consistency. Spoon into serving dishes. 4 servings.65 calories, no fat, no fiber 1 star per serving

Here's another great one star apple treat:
Baked apple!
Take a Rome apple, core it and peel the top a little.
Place in microwave safe bowl
Sprinkle with Splenda or Equal to taste
Sprinkle cinnamon, and Butter Buds.
Nuke till soft. WONDERFUL with 2 TBS (0stars) of fat free 1/2 and 1/2 or FF cool whip.Jessica H>

I just got this today and have yet to try it. But anything close to ice cream or frozen yogurt - I'm game!
Frozen "Yogonanas"
Makes 14 servings
2 containers (6 ounces each) Yoplait Original strawberry yogurt
14 wooden sticks with rounded ends
7 large bananas, peeled and cut crosswise in half
2 cups Golden Grahams cereal, finely crushed
1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.
     2. Carefully insert wooden stick into cut end of each banana half.
Roll each banana in yogurt, then sprinkle with cereal. Place on cookie
sheet.
3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.
     1 Serving: Calories 115; Fat 1g;Cholesterol 0mg; Sodium65mg;Carbohydrate 25g; Fiber 2g; Protein 2g
2 stars per serving
Diet Exchanges: 1 1/2 Fruit Katie V.

Raspberry Brulee Recipe
3 stars / Serving Makes 6 Servings -- Serving Size: 6 ounces
1 cup raspberries
2 cups nonfat milk
2 tablespoons nonfat powdered milk
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla
4 teaspoons packed brown sugar
Preheat oven to 325 degrees. Gradually add powdered milk to liquid milk and mix
until dissolved. Add egg substitute, sugar, and vanilla and mix well.
Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-teaspoon brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately.
Nutrients per serving: Calories 152; Total fat 4 g; Sodium: 117 mg; fiber: 1 g Sarah Beth

Banana-Orange Whip Recipe
3 stars / Serving Makes 2 Servings
1 cup orange juice
1 banana
1 cup nonfat milk
1 teaspoon honey (optional)
1 cup crushed ice
Combine all ingredients in a blender and process until frothy.
Calories: 164; Total fat: 1 gram; Sodium: 68 mg; Dietary fiber: 2 grams Sarah Beth

7-Up Baked Apples
4 baking apples
4 tablespoons golden raisins
4 tablespoons brown sugar
1/2 cup diet 7-Up
Core apples without cutting through the bottom. Stand apples in
baking dish just large enough to hold them. Place 1 tablespoon
raisins and 1 teaspoon brown sugar in center of each apple. Pour in
7-Up. Bake at 350 degrees for 45 minutes, basting frequently, until
apples are tender but not mushy. Serve warm or chilled. Makes 4
servings
Calories 122   Fat 1g   Fiber 4g   Carbohydrate 31g   Sodium 3mg
Cholesterol 0mg 2 stars per serving Angie

Double Mango Salad
Published: Cooking Light-04/01/01
INGREDIENTS
1 cup cubed peeled ripe mango, divided
1 tablespoon fresh lime juice
1/2 teaspoon vegetable oil
1/2 teaspoon ground coriander
1/8 teaspoon salt
3 cups gourmet salad greens
1/2 cup sliced strawberries
1 tablespoon chopped pistachios
INSTRUCTIONSPlace 3/4 cup mango in a food processor; process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping sides of bowl once.Combine 1/4 cup mango, greens, and strawberries in a large bowl. Divide salad between 2 serving dishes, and sprinkle with nuts. Serve with dressing.
YIELD: 2 servings (serving size: 1-1/2 cups) 2 stars per serving
NUTRITIONAL INFO calories: 114 carbohydrates: 20.4 g cholesterol: 0 mg fat: 3.6 g sodium: 150 mg protein: 2.9 g calcium: 52 mg iron: 1.5 mg fiber: 4 g

Carrot-Apple Salad
Serves 4 3/4 cup   2 stars per serving
2 cups shredded carrots
1 cup unpeeled apples, cored and chopped (2 small)
1/4 cup raisins
2 tablespoons (1/2 ounce) chopped pecans
1/3 cup Fat Free Mayo
Sugar Substitute to equal 2 teaspoons of sugar
1/2 teaspoon apple pie spice
1 teaspoon lemon juice
In a medium bowl, combine carrots, apples, raisins, and pecans. Add mayo, sugar sub., apple pie spice, and lemon juice. Toss lightly to combine. Cover and refrigerate for at least 1 hour.
HINTS:
1. You can use 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon ginger instead of apple pie spice. But the already blended purchased apple pie spice is quicker, easier, and tastier!
2. To plump up raisins without "cooking" place in a glass measuring cup and microwave on HIGH for 15 seconds.
Each servings.
124 calories   3gram fat    3 fiber

Strawberry Dessert Salad

Serves 6 at 2 stars each serving
3/4 cup plain fat free yogurt
1/3 cup nonfat dry milk powder
1/2 cup Cool Whip lite
Sugar substitute to equal 1 tablespoon sugar
4 cups frozen strawberries, thawed and sliced (no sugar added)
1 Cup (one 8oz can) crushed pineapple, packed in its own
         juice, drained
1 cup (2 ounces) miniature marshmallows
In medium bowl, combine yogurt and dry milk powder. Blend in cool whip lite and sugar substitute.   Add strawberries, pineapple, and marshmallows. Mix gently to combine. Spoon into 6 dessert dishes. Refrigerate for at least 2 hours.
Calories 126   fat 1 gram     fiber 2

Five Cup Salad
Serves 4 (2/3 cup) 2 stars each serving

1 Cup (11-ounce can) mandarin oranges, rinsed and drained
1 Cup (8 ounce can) pineapple chunks, packed in juice, drained
2 tablespoons flaked coconut
1/2 Cup (1 ounce) mini marshmallows
3/4 Cup plain Or vanilla Fat Free yogurt
Sugar substitute to equal 4 teaspoons sugar
1 teaspoon coconut extract
In a medium bowl, combine oranges, pineapple, coconut, and marshmallows. In a small bowl, combine yogurt, sugar substitute, and coconut extract. Add to fruit mixture. Mix gently to combine. Cover and refrigerate for at least 2 hours.
128 Calories   1 gram Fat   3 grams Protein 1 Fiber

Strawberry Salad
2 (4-serving) packages JELL-O sugar-free strawberry gelatin
1 1/2 cups hot water
2 cups Wells' Blue Bunny sugar and fat-free vanilla ice cream (or any sugar and fat free ice cream)
1 (16-ounce) package frozen unsweetened strawberries
In a large bowl, combine dry gelatin and hot water. Mix well to dissolve gelatin. Add ice cream. Mix well until smooth. Stir in frozen strawberries. Pour mixture into an 8-by-8-inch dish. Refrigerate until set. Cut into 6 servings.
Serves 6 - Each serving equals:
100 Calories, 0 gm Fat, 5 gm Pr, 20 gm Ca, 107 mg So, 92 mg Cl, 1 gm Fi
DIABETIC: 1 Fr, 1/2 St/Ca 2 stars per serving

Homemade Applesauce
1 star per Serving
4 cups (8 small) peeled and diced cooking apples
2 teaspoons JO's Apple Pie Sauce
1/2 cup water
1/2 cup Sugar Twin or Sprinkle Sweet
In a slow cooker container, combine apples, JO's Apple Pie Spice, water, and Sugar Twin. Cover and cook on low for 8 hours. Good warm or cold!
HINT: Substitute any reputable brand for JO's Apple Pie Spice
Serves 4 (1/2 cup) - Each serving equals:
80 Calories, 0 gm Fat, 0 gm Protein, 20 gm Carbohrydrates, 6 mg Sodium, 2 g, Fiber
DIABETIC: 2 Fr 1 star per serving