Winter Crisp

FOR FILLING
1/2 C sugar
3 Tbsp all-purpose flour
1 tsp lemon peel, grated
3/4 tsp lemon juice
5 C apples, unpeeled, sliced
1 C cranberries

FOR TOPPING
2/3 C rolled oats
1/3 C brown sugar, packed
1/4 C whole wheat flour
2 tsp ground cinnamon
1 Tbsp soft margarine, melted

Rice Pudding

6 C water
2 sticks cinnamon
1 C rice
3 C skim milk
2/3 C sugar
1/2 tsp salt

1. Put water and cinnamon sticks into medium saucepan. Bring to boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated.
3. Add skim milk, sugar, and salt. Cook for another 15 minutes until mixture thickens.

1-2-3 Peach Cobbler

1/2 tsp ground cinnamon
1 Tbsp vanilla extract
2 Tbsp cornstarch
1 C peach nectar
1/4 C pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
2 can (16 oz each) peaches, packed in juice, drained, (or 13/4 lb fresh) sliced
1 Tbsp tub margarine
1 C dry pancake mix
2/3 C all-purpose flour
1/2 C sugar
2/3 C evaporated skim milk
as needed nonstick cooking spray
1/2 tsp nutmeg
1 Tbsp brown sugar

Old-Fashioned Bread Pudding With Apple-Raisin Sauce

FOR BREAD PUDDING
10 slices whole wheat bread
3 egg whites
11/2 C skim milk
1/4 C white sugar
2 tsp white sugar
1/4 C brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
as needed vegetable oil spray

Mock-Southern Sweet Potato Pie

FOR CRUST
11/4 C flour
1/4 tsp sugar
1/3 C skim milk
2 Tbsp vegetable oil
FOR FILLING
1/4 C white sugar
1/4 C brown sugar
1/2 tsp salt
1/4 tsp nutmeg
3 large eggs, beaten
1/4 C canned evaporated skim milk
1 tsp vanilla extract
3 C sweet potatoes, cooked, mashed

Crunchy Pumpkin Pie

FOR CRUST
1 C quick cooking oats
1/4 C whole wheat flour
1/4 C ground almonds
2 Tbsp brown sugar
1/4 tsp salt
3 Tbsp vegetable oil
1 Tbsp water

Banana Mousse

2 Tbsp lowfat milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 C plain lowfat yogurt
8 slices (1/4 inch each) banana

1. Place milk, sugar, vanilla, and banana in blender. Process for 15 seconds at high speed until smooth.
2. Pour mixture into small bowl and fold in yogurt. Chill.
3. Spoon into four dessert dishes and garnish each with two banana slices just before serving.

Tropical Fruit Compote

3/4 C water
1/2 C sugar
2 tsp fresh lemon juice
1 piece lemon peel
1/2 tsp rum or vanilla extract (optional)
1 pineapple, cored, peeled,
cut into 8 slices
2 mangos, peeled, pitted, cut into 8 pieces
3 bananas, peeled, cut into 8 diagonal pieces
to taste fresh mint leaves (optional)

Rainbow Fruit Salad

FOR FRUIT SALAD
1 large mango, peeled, diced
2 C fresh blueberries
2 bananas, sliced
2 C fresh strawberries, halved
2 C seedless grapes
2 nectarines, unpeeled, sliced
1 kiwi fruit, peeled, sliced

Frosted Cake

FOR CAKE
21/4 C cake flour
21/4 tsp baking powder
4 Tbsp margarine
11/4 C sugar
4 eggs
1 tsp vanilla
1 Tbsp orange peel
3/4C skim milk

FOR ICING
3 oz lowfat cream cheese
2 Tbsp skim milk
6 Tbsp cocoa
2 C confectioners’ sugar, sifted
1/2 tsp vanilla extract

Apple Coffee Cake

5 C tart apples, cored, peeled, chopped
1 C sugar
1 C dark raisins
1/2 C pecans, chopped
1/4 C vegetable oil
2 tsp vanilla
1 egg, beaten
2 C all-purpose flour, sifted
1 tsp baking soda
2 tsp ground cinnamon

Homestyle Biscuits

2 C flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 C 1% fat buttermilk
31/3 Tbsp vegetable oil

Good-for-You Cornbread

1 C cornmeal
1 C flour
1/4 C white sugar
1 tsp baking powder
1 C 1% fat buttermilk
1 egg, whole
1/4 C tub margarine
1 tsp vegetable oil (to grease baking pan)

Carrot-Raisin Bread

11/2 C all-purpose flour, sifted
1/2 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
11/2 tsp ground cinnamon
1/4 tsp ground allspice
1 egg, beaten
1/2 C water
2 Tbsp vegetable oil
1/2 tsp vanilla
11/2 C carrots, finely shredded
1/4 C pecans, chopped
1/4 C golden raisins

Banana-Nut Bread

1 C ripe bananas, mashed
1/3 C lowfat buttermilk
1/2 C brown sugar, packed
1/4 C margarine
1 egg
2 C all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C pecans, chopped

Apricot-Orange Bread

1 package (6 oz) dried apricots, cut into small pieces
2 C water
2 Tbsp margarine
1 C sugar
1 egg, slightly beaten
1 Tbsp orange peel, freshly grated
31/2 C all-purpose flour, sifted
1/2 C fat free dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C orange juice
1/2 C pecans, chopped

Sunshine Rice

11/2 Tbsp vegetable oil
11/4 C celery, finely chopped, with leaves
11/2 C onion, finely chopped
1 C water
1/2 C orange juice
2 Tbsp lemon juice
dash hot sauce
1 C long grain white rice, uncooked
1/4 C slivered almonds