I love fruit with vanilla yogurt. Adding some jam and graham cracker crumbs just makes it that much better ! This is a special dessert that the family will love.
270 calories per serving
1/2 c frozen vanilla yogurt (I love Turkey Hill brand)
½ can (OZ) canned peaches in juice, drained and pat dry a bit
1 T raspberry or strawberry jam, warmed in the microwave
2 T Cool Whip
2 T crushed graham cracker
Place yogurt in bowl and add peaches. Drizzle jam on top then add whipped topping and graham crackers.
Sweet fruit with a spicy ginger and cardamom sauce. Serve with Cool Whip for a great dessert or serve with yogurt for a perfect breakfast treat.
91 calories per serving
8 oz. pineapple chunks in juice, undrained
15 oz. can peach slices in juice, drained
2 kiwis, peeled and chopped
1 c strawberries, chopped
2 T brown sugar
¼ t cinnamon
¼ t ground cardamom
¼ t ground ginger
1 ½ c cool whip, thawed
Drain pineapple and keep the juice. Chop pineapple and peaches and mix with kiwi, strawberries, brown sugar, spices and juice. In parfait glasses, place half the fruit in the cup. Add a layer of Cool Whip. Add the next layer of fruit and top with a dollop of Cool Whip.
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.
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.
This tasted equally as good all nestled inside a wrap for easy portability…what a great brown bag lunch !
400 calories per serving
¼ c oil
2 T lime juice
1 T Dijon mustard
½ t salt
1 lb. pork tenderloin
3 bunches watercress torn into pieces
1 small peach, cut into ½ inch pieces
½ c raspberries
Mix oil, lime, mustard, and salt in a zip loc bag and add pork. Mix up and refrigerate in the sealed bag at least 1 hour. Heat grill and cook pork 10 minutes each side or until done. Cut diagonally into ¼ inch slices and set ½ of it aside for another meal. Arrange meat on watercress pieces and drizzle with vinaigrette then garnish with fruit.
¼ c oil
2 T raspberry vinegar
1 t honey
½ t salt
½ t ground mustard
The idea of a chopped salad is to get all the ingredients chopped uniformly and small – otherwise, it is just not a chopped salad ! And to me, prepping things in this fashion DOES make a difference in the flavor of the salad. There is something about getting a bunch of the ingredients in your mouth at the same time – it just makes for a flavor explosion !
200 calories per serving
1/2 c white balsamic vinegar
3 stalks celery, finely diced
2 carrots, finely diced
1 yellow bell pepper, finely diced
1 large peach, diced
1 medium cucumber, peeled, seeded and diced
2 c coarsely chopped arugula or spring mix or any other crisp greens
1 c thinly sliced napa cabbage
3 T olive oil
Salt and pepper to taste
3 oz. crumbed low fat goat cheese
½ c slivered almonds or pine nuts, toasted
1 large hard boiled egg, sliced
Mix together all the veggies with oil and vinegar. Season with salt and pepper and then add in cheese and almonds. Top with eggs and sprinkle with paprika.
To toast the almonds, simply place in a hot skillet and sauté until toasty and starting to brown.
Definitely serve this one warm with some vanilla ice cream or some whipped cream – it’s a great dessert that bakes up quickly and tastes so homey.
190 calories per serving
5 c sliced frozen peaches
1/3 c maple syrup
1/4 c firmly packed brown sugar
2 T MINUTE Tapioca
1 T lemon juice
1/2 t cinnamon
1/4 t nutmeg
1 c Bisquick
2 T sugar
¼ – 1/2 c milk
Preheat oven to 375 degrees. Mix peaches with syrup, brown sugar, tapioca, lemon juice and cook on medium heat until it comes to a boil then pour into 9 inch square baking pan. Stir Bisquick, sugar and milk until soft dough forms then drop by heaping tablespoonfuls onto hot fruit. Optionally sprinkle with a little more cinnamon then bake 28 – 30 minutes or until biscuits are golden brown.