This is a great side to ham and other pork dishes. It’s sweet, but not too sweet and the grilling brings out all the great pineapple flavor – it’s pineapple to the 10th degree !

Grilled Pineapple

4 servings (2 slices per serving)
123 calories per serving

1 small fresh pineapple, peeled and cored – about 8 slices
(most supermarkets have fresh pineapple already peeled and sliced available in the produce section near the fruit salads)
Cinnamon

Heat grill or a grill pan on medium. Spray with Pam. Heat pineapple in the grill until light brown, about 10-15 minutes. Immediately sprinkle with cinnamon so it ‘melts’ in.

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This is basically a ‘grilled cheese’ of peanut butter and fruit and it is just awesome.

Grilled PBF

4 servings
301 calories per serving

8 slices whole wheat bread
¼ c creamy peanut butter
1 apple, rinsed, peeled, cored, and sliced
2 bananas, peeled and cut into about 12 thin slices
Pam
ICBINB Spray

Assemble sandwich with ½ tablespoon of pea¬nut butter on each slice of bread then add two apple slices and six banana slices in the middle of each sandwich.

Spray both sides of the sandwich with a bit if I Can’t Believe it’s Not Butter Spray and then fry it up in a skillet sprayed with Pam – - just like a grilled cheese sandwich. You can add some cinnamon to the sandwich when it comes out of the pan for some extra flavor.

No matter how you put it together, this is a great nutritious breakfast that the kids will LOVE.

This makes a really different dessert – instead of just pudding or just fruit – you have a creamy pudding-ish base with tons of yummy fruit thrown in. Very refreshing and very different !

Fruit and Cream

16 servings
96 calories per serving

20 oz. can pineapple chunks in juice (not syrup), drained
15.25 oz. can sliced peaches in juice, drained
11 oz. can mandarin oranges, drained
4 apples, peeled and diced
1 ½ c skim milk
1/3 c orange juice concentrate
1 oz. package sugar free vanilla instant pudding mix
¾ c fat free sour cream

Mix fruit in a bowl. Whisk milk with pudding and orange juice for 2 minutes them mix in sour cream. Fold into fruit then cover and refrigerate.

It doesn’t get much simpler and this is one of those recipes that is really versatile – use any canned fruit or even some apples and you get a great warm, homey dessert in no time.

Fruit Crisp

6 servings
280 calories per serving

2 15 oz. cans peaches in juice, drained
5 graham crackers, coarsely crushed (1 c)
1/3 c flour
3 T brown sugar
½ t cinnamon
¼ c cold margarine or butter, cut up into pieces
2 c low fat vanilla yogurt

Preheat oven to 375 degrees and spread peaches in a 8 inch square baking dish. Mix crumbs, flour, sugar, cinnamon and then using a pastry blender, cut in butter until the mix is the consistency of coarse crumbs then sprinkle them over the peaches and bake 25-30 minutes then cool slightly and serve with yogurt.

Eat this for breakfast, as a side dish, as a snack – it’s so healthful and sooooo good. I am very picky about my citrus – I don’t like to eat any of the membrane – just the sweet, succulent fruit. So I cut it in this method that many restaurants and chefs use…

Citrus Salad

2 servings
94 calories per serving

1 large grapefruit cut into sections
1 medium orange cut into sections
1 blood orange cut into sections

Mix all together and serve. This will last several days in the refrigerator.

Light on the caramel, heavy on the yummy cream cheese – - and a great dip for any fruit. I serve with apples. (1 large apple = 116 calories)

Caramel Dip

12 servings
102 calories per serving (1 serving = 2 T)

8 oz. low fat cream cheese
½ c caramel ice cream topping
½ c marshmallow fluff

Mix cream cheese and caramel then add marshmallow. Microwave 1 minute at 50% power, mix, then microwave in 15 second intervals until warm throughout (usually takes another 30 seconds total).

Serve with apple slices or other fruit.

You either love scones or hate them – I am a lover This is a great recipe that turns out a delicious fruit and nut scone. The cranberries are just sweet enough without making these too, too sweet. And the pistachios are a nice change from the typical walnuts or pecans found in baked goods.

Cranberry Nut Scones

14 servings
187 calories per serving

3 c flour
1 1/2 t cream of tartar
3/4 t baking soda
1/2 t salt
2 T orange zest
6 T butter
1/3 c Splenda
3/4 c skim milk
1/2 c dried cranberries
1/2 c chopped pistachios (no salt)
Pam
Some extra water if dough is too dry.

Preheat oven to 425 degrees. Spray a cookie sheet with Pam. Combine flour, tartar, baking soda, salt and zest in a large bowl and cut in butter with a pastry blender ( a hand held tool available at all kitchen goods stores) or pulse in a food processor.

Once crumbly, add Splenda and milk and stir just until moistened. Add cranberries and nuts and pat dough to a 3/4 inch thick circle on a lightly floured surface. If dough is too dry, add a few tablespoons of water but not too much – this is a very dry dough. Use a 2 1/2 round biscuit cutter to make scones (or any other shape – just adjust calories accordingly). Place on baking sheet and cook 12-15 minutes or until lightly browned.

Healthy, sweet, frozen, different – these make a great snack ! Try serving with a little cookie pressed into the top.

Fruit and Creamsicles

12 servings
94 calories per serving

¼ c walnuts
2 ripe bananas
2 c non fat sour cream
8 oz. can unsweetened crushed pineapple, drained well
1/3 c mini marshmallows
¼ c sugar
1 t vanilla

Pulse walnuts in a blender to chop finely. Add bananas and pulse to blend then add cream, pineapple, marshmallows, sugar and vanilla and pulse to mix. Spoon ¼ c in each of 12 muffin cups and freeze 2 hours them remove and serve (I use silicone muffin cups).

So sweet, so yummy, so good ! This is a great dessert and a great snack. Looking for even lower calories, then use sugar free preserves. Use any flavor or combination on flavors you like

Fruit and Graham Bars

24 servings
95 calories per serving

2/3 c flour
2 c Golden Grahams cereal, crushed
½ c brown sugar
½ t cinnamon
1/3 c melted margarine
2/3 c apricot preserves

Heat oven to 350 degrees. Mix flour, cereal, sugar and cinnamon then stir in butter. Reserve ¾ c of the mix and press the rest of it into the bottom of a square 8×8 baking pan. Spread preserves over and then sprinkle with the rest of the cereal mix. Bake 25 minutes or until light golden brown. Cool 15 minutes and then cut.

Fruit and Graham Bars

Fresh fruit, tons of antioxidants, low cal – this is the perfect sweet side dish. Serve with fish, chicken, next to a sandwich, as a snack….just eat it up before your kid eats the whole bowl on you !!

Pom Cranberry Relish

8 servings
70 calories per 1/2 c serving

The addition of Pom juice to an already incredibly fresh cranberry relish … I’d call it a stroke of genius. You have to try it to believe how good it is !!

1 bag cranberries
3/4 c Splenda
1 granny smith apple, cored and in quarters
1 seedless oranges (peel and all !), in quarters
8 oz. Pom Wonderful pomegranate juice

Rinse the cranberries and pick out any bad ones. Place in a food processor and process until they are in small pieces. Remove to a bowl. Place apples in processor and blend until small pieces. Remove to bowl with cranberries. Place oranges in processor and process until all skin is in small pieces. Remove to bowl with cranberries and apples. Add Splenda and juice and mix well. Refrigerate at least 4 hours so flavors blend.