Healthy desserts recipes

Healthy
DESSERTS
Recipes
For Your Daily Life
Foodtown Markets
www.foodtownny.com

1 tablespoon calorie-free sweetener
1 tablespoon cornstarch
1 cup orange juice
1/4 teaspoon vanilla or almond extract
1 1/2 cups sliced fresh strawberries
(about 1 pint)
6 spongecake dessert shells (5-ounce
package)
Combine sweetener and cornstarch in a
small saucepan. Stir in orange juice. Bring
to a boil; cook, stirring constantly, 1
minute or until mixture is thickened and
bubbly. Remove from heat, and stir in
extract. Cool completely.
Combine orange juice mixture and
strawberries in a bowl; stir gently. Cover
and chill 30 minutes.
To serve, spoon sauce over dessert shells.
Tip: This luscious sauce is also good
spooned over no-sugar-added ice cream,
angel food cake, or fat-free pound cake.
Ingredients Prepara-on
Pick up party platters and more for your next get-together at Foodtown markets.
www.FoodTownNY.com
Strawberry Shortcakes

1 2/3 cups chocolate graham
cracker crumbs (about 8 1/2
cookie sheets)
7 tablespoons sugar, divided
2 large egg whites, lightly
beaten
Cooking spray
1 1/4 cups fat-‐free milk
2/3 cup reduced-‐fat crunchy
peanut
1/2 teaspoon vanilla
1/2 cup (4 ounces) fat-‐free
cream cheese, Y
1 (8-‐ounce) container frozen
fat-‐free whipped topping,
thawed
3 tablespoons finely chopped
salted, dry-‐roasted peanuts
1/4 cup shaved milk chocolate
(about 1 ounce)
Combine crumbs, 3 tablespoons sugar, and egg
whites; toss with a fork un-l moist. Press into
boMom and up sides of a 9-‐inch deep-‐dish pie
plate coated with cooking spray. Prick crust with
a fork before baking. Bake at 350° for 10
minutes. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a
heavy saucepan over medium-‐low heat. Cook 2
minutes or un-l sugar dissolves, s-rring
constantly; transfer mixture to a bowl. Add
peanut buMer and vanilla, s-rring with a whisk
un-l combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat
with a mixer at medium speed un-l light and
fluffy. Add milk mixture, bea-ng on low speed
un-l combined. Fold in whipped topping; pour
mixture into prepared piecrust. Freeze,
uncovered, 8 hours or overnight or un-l hard.
Sprinkle with peanuts and shaved chocolate.
Transfer pie to refrigerator 30 minutes before
slicing.
Ingredients Preparation
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Frozen Peanut BuMer Pie

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1 cup plain low-‐fat yogurt
2 (3.5-‐ounce) containers fat-‐free
vanilla pudding
2 tablespoons boMled lemon
curd (such as Dickinson's)
1/2 teaspoon vanilla extract
2 tablespoons honey
Zest of 1 lemon
1 tablespoon fresh lemon juice
3 cups mixed berries (such as
blueberries, strawberries, and
raspberries)
Fresh mint leaves (op-onal)
1. In a small mixing bowl, whisk together the
yogurt, pudding, lemon curd, and vanilla
extract; set aside.
2. In a medium mixing bowl, s-r the honey,
lemon zest, and lemon juice un-l combined.
Add the mixed berries, and gently s-r with a
rubber spatula to coat them with the honey
mixture.
3. Assemble the parfaits in four 8-‐ounce
glasses. Using measuring spoons, scoop 3
tablespoons of the yogurt mixture into each
glass. Top with 1/4 cup of the berries, then
another 3 tablespoons yogurt, and another
1/4 cup berries. Garnish each yogurt parfait
with fresh mint, if desired. Serve immediately,
or cover and refrigerate for up to 2 hours.
Vanilla-‐Lemon Berry Parfaits

30 chocolate wafers (such as
Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate,
melted
1 tablespoon canola oil
FILLING:
3/4 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 1% low-fat milk, divided
2 large egg yolks
4 ounces bittersweet chocolate, finely
chopped
1 tablespoon white rum
1/2 cup fresh raspberries
10 tablespoon fat-free frozen
whipped topping, thawed
1. To prepare crust, place wafers in a
food processor; process until finely
ground. Add 3 ounces melted
chocolate and oil; process until
blended. Press into bottom and up
sides of a 9-inch pie plate. Freeze 15
minutes or until set.
2. To prepare the filling, combine
sugar, cornstarch, cocoa, and salt in a
large saucepan; stir with a whisk. Add
half of milk and 2 yolks; stir with a
whisk until smooth. Stir in the
remaining milk. Cook over medium
heat for 5 minutes or until thick and
bubbly, stirring constantly. Remove
from heat. Add 4 ounces chocolate,
and stir until smooth. Stir in rum.
Pour filling into prepared crust. Cover
with plastic wrap; chill 4 hours or
until set. Serve with raspberries and
whipped topping.
www.FoodTownNY.com
Chocolate Cake

1/2 cup sugar, divided $
2 tablespoons cornstarch
1 3/4 cups 1% low-‐fat milk $
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream
1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch
in a medium saucepan over medium heat. Combine milk and
egg, s-rring well with a whisk. Gradually add milk mixture to
sugar mixture, s-rring constantly, and bring to a boil. Cook for
1 minute, s-rring constantly. Remove from heat.
2. Combine pumpkin and the next 4 ingredients (through
ground nutmeg) in a bowl, s-rring well. Slowly add pumpkin
mixture to milk mixture, whisking constantly. Place pan over
low heat, and cook for 3 minutes or un-l thoroughly heated,
s-rring constantly (do not boil). Divide pudding evenly among
4 dessert bowls, and cover surface of pudding with plas-c
wrap. Chill.
3. Line a baking sheet with foil, and coat foil with cooking
spray. Place the remaining 2 tablespoons sugar, walnuts, and a
dash of salt in a small nons-ck skillet; cook over low heat un-l
sugar dissolves and is golden (about 3 minutes), s-rring
frequently to coat nuts. Transfer mixture to prepared baking
sheet, and cool completely. Coarsely chop nuts.
www.FoodTownNY.com
Pumpkin Pie Pudding

www.FoodTownNY.com
CAKE:
Cooking spray
2 tablespoons all-‐purpose flour
2 cups all-‐purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulatedu sugar
1/2 cup unsalted buMer, soiened
3 large eggs
1 cup nonfat buMermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
ICING:
3 cups powdered sugar
1/4 cup unsalted buMer, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (op-onal)
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-‐inch) round cake pans with
cooking spray; line boMoms of pans with wax paper. Coat wax
paper with cooking spray. Dust pans with 2 tablespoons flour,
and set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level
with a knife. Combine 2 cups flour, baking powder, baking
soda, and salt, s-rring with a whisk.
4. Place granulated sugar and 1/2 cup buMer in a large bowl;
beat with a mixer at medium speed un-l well blended (about 5
minutes). Add eggs, one at a -me, bea-ng well aier each
addi-on. Add flour mixture and nonfat buMermilk alternately
to sugar mixture, beginning and ending with the flour mixture.
Beat in 2 tablespoons lemon rind and 2 tablespoons lemon
juice.
5. Pour baMer into prepared pans; sharply tap pans once on
counter to remove air bubbles. Bake at 350° for 32 minutes or
un-l a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes on a wire rack; remove from pans. Cool
completely on wire rack; remove wax paper from cake layers.
Lemon Cake

www.FoodTownNY.com
2 tablespoons uncooked quick-‐cooking tapioca
4 1/2 cups fresh raspberries (about 24 ounces)
3 1/2 cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons crème de cassis (black currant-‐
flavored liqueur)
1/8 teaspoon salt
1/2 (15-‐ounce) package refrigerated pie dough
(such as Pillsbury)
Cooking spray
6 tablespoons all-‐purpose flour
1/4 cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled buMer, cut into small pieces
1/4 teaspoon almond extract
1/8 teaspoon salt
2. Place tapioca in a spice or coffee grinder;
process un-l finely ground. Combine tapioca,
raspberries, and next 5 ingredients (through 1/8
teaspoon salt) in a bowl; toss well. Let raspberry
mixture stand 10 minutes; s-r to combine.
3. Roll 1 (9-‐inch) dough por-on into an 11-‐inch
circle. Fit dough into a 9-‐inch pie plate coated
with cooking spray, draping excess dough over
edges. Spoon raspberry mixture and any
remaining liquid into dough. Fold edges under;
flute. Bake at 350° for 40 minutes.
4. While pie bakes, place flour and remaining
ingredients in a food processor; pulse 10 -mes
or un-l mixture resembles coarse crumbs.
5. Increase the oven temperature to 375°.
6. Sprinkle topping evenly over pie. Bake at 375°
for 15 minutes or un-l topping is golden brown
and filling is thick and bubbly. Cool completely
on a wire rack.
Raspberry-‐Rhubarb Pie

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2 cups granulated
sugar
3/4 cup (6 ounces)
1/3-‐less-‐fat cream
cheese, soiened
4 large egg yolks
3 cups 2% reduced-‐
fat milk
1 cup half-‐and-‐half
3 cups fresh
blueberries, coarsely
chopped
1/4 cup powdered
sugar
1/4 cup water
Combine first 3 ingredients in a large bowl; beat with
a mixer at high speed un-l smooth. Combine milk
and half-‐and-‐half in a medium, heavy saucepan; bring
to a boil. Remove from heat. Gradually add half of hot
milk mixture to cheese mixture, s-rring constantly
with a whisk. Return milk mixture to pan. Cook over
medium-‐low heat 5 minutes or un-l a thermometer
registers 160°, s-rring constantly. Place pan in an
ice-‐filled bowl. Cool completely, s-rring occasionally.
Combine blueberries, powdered sugar, and 1/4 cup
water in a small saucepan; bring to a boil. Reduce
heat, and simmer for 10 minutes or un-l mixture
thickens slightly, s-rring frequently. Remove from
heat, and cool completely.
S-r blueberry mixture into milk mixture. Pour
mixture into the freezer can of an ice-‐cream freezer;
freeze according to manufacturer's instruc-ons.
Spoon ice cream into a freezer-‐safe container; cover
and freeze for 1 hour or un-l firm.
Blueberry Cheesecake Ice Cream

www.FoodTownNY.com
1 (2-‐inch) piece vanilla bean,
split lengthwise
1 cup plain 2% reduced-‐fat
Greek yogurt
5 1/2 tablespoons dark
brown sugar, divided
1/8 teaspoon ﬁne sea salt,
divided
3 tablespoons bourbon
4 ﬁrm, ripe peaches, halved
and piMed
1. Scrape seeds from vanilla bean into a
medium bowl. Combine seeds, bean, yogurt, 1
1/2 tablespoons sugar, and a dash of salt. Let
stand for 1 hour; discard bean.
3. Combine remaining 1/4 cup sugar,
remaining dash of salt, bourbon, and vanilla
extract in a large bowl, s-rring with a whisk.
Add peaches; toss gently. Arrange peaches,
cut side down, on a parchment-‐lined baking
sheet. Reserve sugar mixture. Bake peaches at
350° for 10 minutes. Turn peach halves over;
drizzle cavi-es with reserved sugar mixture.
Bake an addi-onal 10 minutes or un-l just
tender. Serve with yogurt and juices.
Bourbon-‐Glazed Peaches With Yogurt

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1 cup sliced ripe banana
(about 1 large)
1 cup vanilla low-‐fat yogurt
1/2 cup 1% low-‐fat milk
2 tablespoons whole wheat
graham cracker crumbs
(about 1/2 cookie sheet)
1 tablespoon nonfat dry milk
3 ice cubes (about 1/4 cup)
Graham cracker crumbs
Arrange banana slices in a single layer
on a baking sheet, and freeze un-l
ﬁrm (about 1 hour).
Place frozen banana and remaining
ingredients in a blender. Process un-l
smooth. Sprinkle with graham cracker
crumbs. Serve immediately.
Note: Freeze and store extra bananas
in zip-‐top plas-c bags so you can
whip up this smoothie in a ﬂash.
Banana Cream Pie Smoothie

www.foodtownny.com
Order your catering
platters from Foodtown
Supermarkets

Healthy desserts recipes

Healthy desserts recipes

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Healthy desserts recipes