This is one of those good old fashioned tasting desserts. So refreshing, so simple. This mildly tart sorbet is great served with seasonal berries.
Buttermilk Sorbet
4 servings
206 calories per serving
2 c low fat buttermilk
1/4 c sugar
1/4 c light corn syrup
3 c mix of seasonal berries (I used sliced strawberries and blueberries)
Mix buttermilk, ¼ c sugar and corn syrup and place in an ice cream maker and freeze according to manufacturer instructions. Freeze for an hour or until firm then place in serving bowls and cover with fresh berries.
Basil is in the mint family – don’t let its addition to a dessert throw you – but if you can’t get past it, then just substitute mint instead. But whatever you do, don’t skip this recipe – it is a FANTASTIC summer dessert.
Lime Basil Sorbet
8 servings
220 calories per serving
1 ½ c sugar
2 c lime juice (about 20 small limes)
½ c light corn syrup
¾ c basil leaves, chopped
2 c water
1 T grated lime zest
Mix sugar, 1 c juice and syrup and cook for 2 minutes to melt sugar then add the basil or mint and remove from heat. Pour into a metal bowl (mixture will cool quicker) and add rest of the juice, water and the zest. Cover and chill completely. Freeze in an ice cream maker according to manufacturer instructions then move to your freezer for an hour or so. If you don’t eat it right away, then defrost 10 minutes or so before eating.
This is barely sweet – much more of a cocoa flavor than a sweet flavor and yet it definitely satisfied my sweet tooth. This is a great sweet snack for in front of the TV.
Cocoa Popcorn
6 servings
94 calories per serving
6 c popped popcorn
1 T margarine
2 T light corn syrup
1 T unsweetened cocoa powder
1 ½ T skim milk
1/8 t salt
Preheat oven to 350 degrees. Place popcorn in a large baking pan and warm in the oven. In a small pan melt margarine, then add syrup, cocoa, milk and salt and stir until well mixed. Pour over popcorn and stir to coat all pieces.
Toffee and chocolate together – a combination you just can’t beat ! These bars are very rich and a great party treat.
Chocolate and Toffee Bars
30 servings
160 calories per serving
Crust
1/4 c unsalted butter, at room temperature
1/2 c Splenda brown sugar
1 egg yolk
1 c flour
1/4 t salt
Pam
Toffee
1/4 c unsalted butter, at room temperature
1 c Splenda brown sugar
1/2 c light corn syrup
1/2 c evaporated milk
1 1/2 t vanilla
Topping
3 1 oz. square unsweetened chocolate, chopped
2 T Splenda brown sugar
1 c chopped pecans, toasted (to toast just heat for 5-7 minutes in a dry skillet on medium high heat)
Preheat oven to 350 degrees. Spray a 13×9 pan with Pam.
For the crust, beat butter and brown sugar at medium speed until blended and then add egg yolk and beat until combined, Add flour and salt and beat on low until blended. The mix will be very dry and look like fine bread crumbs. Firmly press the mix into the bottom of the pan to make a buttery crust. Bake 16 – 18 minutes or until golden. Cool in the pan on a wire rack.
For the toffee, combine butter, brown sugar, syrup, milk and vanilla in a saucepan on low heat stirring constantly until the sugar all dissolves. Then bring it to boil over medium heat and cook about 10 minutes. Pour over the crust and spread and then bake another 10 minutes. Cool on a rack 5 minutes.
For topping, mix chocolate and sugar in the top of a double boiler until mixture is melted. Alternately, you can melt this in the microwave 10 seconds at a time stirring in between each cooking – be sure not to overcook. Drizzle this over the toffee and sprinkle with nuts. Cool completely on a rack and when firm, cut into bars.
