1 c Fresh guava puree 1 c Evaporated milk 3/4 c Sugar or honey 1 tb Lemon juice To make puree, cut guavas in half, scoop out pulp, and run through a colander. Save shells for other recipes. Chill evaporated milk by placing in freezer section for a short time. Pour into chilled bowl and whip until thickened. Add sugar or honey and lemon juice to puree and mix until sugar dissolves. Fold whipped milk into guava mixture and pour into freezer trays. Freeze 4-6 hours. Posted by DIANE CHAMBERLAIN, Prodigy ID# XKPF27B. |
1 20-oz can crushed pineapple -in its own juice 1/4 c Lemon juice -Grated peel of 1 lemon (I -used more) 1/2 c Sugar 1 1/2 t Finely minced fresh ginger 3 T Cornstarch mixed with 3 T -water Mix all ingredients in a saucepan. Cook over moderate heat, stirring constantly, until mixture comes to a boil and thickens. Cool slightly before pouring into a crust. To gild the lily: If you do make this into a pie, garnishing with sliced bananas glazed with heated, strained apricot preserves makes it even more festive. The cookbook I got this from is anything but vlf, but here goes (I highly recommend it if, like me, you find making elaborate desserts for non-vlf friends a relaxing and enjoyable thing to do every now and then): Marlene Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.) Kirstin Reade Wilcox From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) |
1 Pound cake 3/4 c Strawberry jam 1 cn Pitted apricots (1 lb,14 oz) - drained and pureed 11 oz Mandarin oranges, canned - drained 1/2 c Marsala or cream sherry 2 c Vanilla custard 1 c Heavy cream 1/4 c Superfine sugar SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired. |
10 To 12 apples 3/4 c Sugar 1 1/2 c Unsalted butter 12 sl Bread, crusts removed This takes a while to prepare, but it isn’t difficult and it has a most distinctive and delicious flavor. (A charlotte mold is round a 3-1/4 -4 inches high, but a 2 quart souffle dish will do as well.) Peel and core apples and cut them into thin slices. Melt the sugar and 5 tbsp of the butter in a large frying pan. Add apples, stir until coated with butter, cover and cook over low heat until tender. Uncover and continue to simmer until water formed is evaporated. You should now have a thick apple puree. Cut bread into pieces and completely cover the bottom and sides of the mold. (easy when bread is cut into 1 inch strips for sides, and triangles for the bottom.) Then brown the triangle pieces in some of the butter and place in bottom of mold. Dip strips of bread in melted butter and line sides. Pour hot puree into mold and cover with more trips of bread dipped in melted butter. Set the mold on a baking sheet and place in a 400 F oven. Bake 40-50 minutes, or until bread on top is a deep golden brown. Remove from oven and let stand 20 minutes. Slip a knife between mold and bread and turn on to a platter. Serve hot with cream or apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup rum.) Serves 8. Origin: Found in recipe box from garage sale. Shared by: Sharon Stevens |
2 pk Gelatine,unflavored 1/2 c Cold Water 1 cn Eggnog,chilled 1 c Almonds,ground 1 cn Mandarin Oranges,drained Coolwhip to taste Sprinkle the two envelopes gelatine onto the water to soften. Place over low heat, stirring until dissolved. Add gelatin to the eggnog, add the almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4 hours. Unmold and garnish with the mandarin oranges and coolwhip . From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 |
1/3 c -Boiling water 2/3 c Sugar 1 c Milk, nonfat dry 2 tb Corn syrup 2 1/2 c Rolled oats 1 c Wheat flakes 1/2 c Wheat germ, toasted 1/4 c Almonds; chopped 1/4 c Coconut,unsweetened shredded 1 ts Salt 2 tb Oil, vegetable 1 c Raisins 1/2 c Prunes, pitted; chopped 1/2 c Apricots, dried; chopped In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn syrup and beat with electric mixer for about 2 minutes or until smooth and creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds, coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir in raisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store in an airtight container in a cool, dry place for up to 2 weeks. Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol. [Eating Well 6-92] Posted by: Karen Wienold |
3 c Whipping cream 1 c Milk 3/4 c Sugar + 2 tbls; divided 4 Egg yolks; beaten 1 tb Vanilla 2 ts Almond extract 2 tb Butter 1 1/2 c Natural almonds; chopped Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double boiler. Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer’s directions. Makes 1 quart. |
2 oz Medium-grind oatmeal 10 fl Heavy cream 2 ts Runny honey 3 tb Whiskey 12 oz Raspberries Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven — watch it carefully and stir it from time to time — until it turns a pale golden color. Leave it to cool completely. Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal. Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top. Serve slightly cool. |
3 c Sugar 3/4 c Water 3/4 c White corn syrup 2 ea Egg whites 3 oz Box cherry jello 1 c Coconut 1 c Chopped nuts Mix, sugar, corn syrup and water. Boil to hard ball stage then beat two egg whites and stir in jello. Pour hot syrup slowly over this. Mix and beat. Add chopped nuts and coconut. Pour into buttered pan and cut into squares when cool. |
1 ts Unflavored gelatin 4 c Watermelon cubes 2 tb Lime juice (or lemon) 2 tb Honey Lime twists for garnish In a micro-safe cup, soften gelatin in 2 tb water by heating briefly. Stir until gelatin is dissolved. (Suggestion: cut up melon in a sieve to catch the seeds, over a bowl to catch the juice or you will have lots of juice around the cutting board.) In a blender container, combine 1 cup of melon cubes, lime (or lemon) juice, honey and gelatin mixture. Cover and blend at high speed for 30 sec or until smooth. Add remaining melon in batches, cover and blend at high speed until smooth. Pour into a 8×8x2″ pan and freeze until almost firm. Remove from freezer and transfer mixture to a large chilled bowl. Beat at high speed with an electric mixer or food processor until smooth. Return to pan or pour into serving size cups or pour into plastic ice cube trays and freeze several hours until firm. To serve let stand 15-20 min at room temperature. Scrape surface (if you used 8×8 pan) and spoon into serving dishes. Garnish. Yield 6 servings, about 6 cups (I only got about 4 cups) One serving: Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4 mg, Potassium 133 mg. Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD Healthy Diet for Diabetes c. 1990 |