Greatest Recipes

-Joyce Burton - PDPP83A 2 sm Pears; cored and coarsely

-chopped 12 Dried apricot halves;

-chopped 1/4 c Raisins

1 1/2 tb Honey

1 ts Lemon juice

1/2 ts Cinnamon

1 oz (2 Tb.) sweet red wine

In medium bowl, combine pears, apricots, raisins, honey, lemon juice and cinnamon; mix well. Stir in wine. Cover and refrigerate at least 1 hour before serving.

Each serving provides: 1/2 FR, 10 C. Per serving: 43 cal, 0 g fat, 11 g car, 1 mg sod, 0 mg chol.

Source: “Weight Watchers” magazine, April 1992.

1/4 cup unsalted butter

1/2 cup sugar

1 tablespoon brandy

1 teaspoon lemon juice

2 pears — peeled, halved,

cored, sliced

In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

1 cn (11 oz) Manderine orange

Segments [drained] 1 pk (10 oz) frozen Strawberrys

[thawed] 1 c MOTT’s applesauce [chunkey

-or regular] 1 c Grapes

2 tb Orange juice concentrate.

1) In a med. bowl combine all of the ingredients,

then spoon the mixture into individual dishes or paper cups… 2) Freeze `til firm; Then remove from freezer 30 min. before serving, garnished if desired…

Source: The All New Diet Cookbook Typed for yor by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315) 786-1120

1 tb Unflavored gelatin

2 tb Water — cold

1 tb Lemon juice

1 c Unsweetened frozen raspberri

- pureed 1 t Lemon rind, or orange rind

2 tb Frozen apple juice concentr

2 c Plain lowfat yogurt

2 Egg whites

Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with a fork; other fruits do better in a blender or a Soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze until crystals begin to form around the edges. Beat egg whites until stiff. Break up the yogurt mix with a spoon and beat with an electric mixer until smooth. Fold in beaten egg whites. Freeze until firm. About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a festive presentation. Note: If desired, use 1/2 teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind. Honey may be used in place of the juice concentrate. Nutrition (per serving): 93 calories Total Fat 2 g (16% of calories) Source: Sue Cochran, CH : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

-Karen Thackeray 20 Gingersnap cookies

1 1/2 tb Margarine

2 McIntosh apples; pare/core

1 c Fresh cranberries

5 tb Dark brown sugar

1/4 ts Vanilla extract

1/4 ts Ground cinnamon

1 ts Granulated sugar

Preheat oven to 375F. Place gingersnaps and margarine in food processor; process until finely ground. Press gingersnap mixture into 8″ pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor. Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed. Spoon apple-cranberry filling into another 8″ pie plate or casserole dish. Sprinkle with granulated sugar. Bake 35 min or until tender. Spoon filling into gingersnap crust and serve immediately. Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg Source: No Guilt Desserts

4 perfectly ripe fresh peaches or nectarines

4 tablespoons high quality balsamic vinegar

1 tablespoon freshly ground black pepper

1 teaspoon sugar

Wash and drain peaches. Slice peaches into 1/2-inch thick slices and place in a large mixing bowl. Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.