This is one of those good old fashioned tasting desserts. So refreshing, so simple. This mildly tart sorbet is great served with seasonal berries.
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.
This is so completely and utterly delicious ! You won’t even miss the CREAM in this ice ‘cream’. The yogurt and sugar make a great, sweet and creamy base and then the minced up frozen strawberries just take over and you have an explosion of flavor with each bite. This is an award winner. And at 70 calories per serving – soooooooooooo guilt free !
70 calories per serving
1 lb. frozen strawberries
1 c 2 % plain Greek yogurt
¼ c sugar
½ t vanilla extract
In food processor pulse 1 c frozen berries until finely chopped and then transfer to a metal bowl (a metal bowl will get colder quicker in the freezer). Process yogurt, sugar, vanilla and the rest of the berries – move to metal bowl and stir with the other strawberries. Cover and freeze 1 hour (do not let get too hard).
Where do I begin? Sweet angel food cake? No, that was good, but that’s not the start. Luscious homemade whipped cream? No, as decadent as that was, it’s not the start of the story. The best, best part of this was the strawberry mix – – combing the balsamic and sugar along with the berries enhanced the flavor so much that it was like eating strawberries to the 10th power. It was just wonderful ! When you combined that flavor with the whipped cream and cake, this was just the most perfect dessert. I think it was way better than regular Strawberry Shortcake !
At only 160 calories, there is plenty of room to add some chocolate sauce – I’ll have to try that next time 🙂
160 calories per serving
4 2 ½ inch thick slices Angel Food Cake (prepared)
1 pint strawberries, sliced
½ T balsamic vinegar
1 T sugar
¼ c heavy cream
¼ t vanilla
Mix berries with vinegar and ½ T sugar and let sit. Combine cream, vanilla and ½ T sugar and beat at high speed until soft peaks form. Top each slice of cake with cream and strawberries.
Try serving this with Cinnamon Tortilla Crisps. This has such a flavor explosion already then you add the kick from the jalapeno and this is a dessert or snack that is near perfection ! Be sure to chop everything very small and very uniform – that is part of what makes this as special as it is.
Makes 3 cups
1 T = 44 calories
1 c finely chopped strawberries
1 orange, peeled and finely chopped
3 small kiwi, peeled and finely chopped
8 oz. crushed pineapple, drained
¼ c finely chopped yellow bell pepper
1 T lime juice
1 fresh jalapeno, seeded and finely chopped
Combine all ingredients and cover and chill at least 6 hours.
Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂 Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results.
113 calories per serving
3 ½ oz. hulled and quartered strawberries
3 T skim milk
1 T light sour cream
1 T + 1 t sugar
1 ½ t vanilla extract
½ t heavy cream
Combine the strawberries and milk in a blender until smooth and then press through a fine mesh sieve so you strain out the seeds – I usually run a spoon back and forth over the berries and that pushes the mix through the sieve pretty good. You should end up with ¼ c plus 3 T of seedless puree. Whisk in the sour cream, sugar, vanilla and cream.
¼ c + 2 T skim milk
2 ½ T heavy cream
1 ½ T sugar
1 ½ t vanilla extract
Whisk all ingredients until the sugar is dissolved.
1/3 c skim milk
2 ½ T chocolate syrup
1 T heavy cream
1 ½ t water
¼ t vanilla extract
Whisk all the ingredients together.
To make the pops in a Zoku, pour the strawberry layer 1/3 of the way up the mold and let freeze all the way. Then repeat with the vanilla and chocolate layers.
In traditional molds, freeze each layer at least an hour before adding the next and then freeze the whole thing 6 hours.
Toast the pecans in a skillet with the butter and sugar. Cook about 3 minutes stirring often. Let nuts cool completely.
In a saucepan over low heat whisk water and butterscotch morsels and cook until melted, but don’t boil. Cool 10 minutes then stir in the half and half and vanilla and then refrigerate until completely cool, about 20 minutes. Whisk occasionally so that a skin does not form on top of the mixture.
Working in 2 batches – place approximately 6 pecan halves in each mold and then pour in the butterscotch mixture up to the fill line. In 7-9 minutes you’ll have rich, flavorful pops that rival the experience of butter pecan ice cream
If you are using traditional molds, freeze 6 hours.
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.
Festive, fruity, summery and a great drink for entertaining.
155 calories per serving
1 c cherries, sliced off the pit or pitted and sliced
1 c blueberries
1 c raspberries
1 c strawberries, sliced
1 nectarine, chopped
2 c apricot nectar
750 ml bottle white or red wine
2 c lemon lime seltzer
Add fruit to nectar and chill an hour or more. Add wine and seltzer just before serving.
Looking for a special salad ? This one has the extra special something that makes it great for entertaining and holiday meals. But it’s so easy to put together you that you’ll find yourself making it all the time !
140 calories per serving
5 oz. baby arugula
1 c sliced strawberries
1/2 c low fat crumbled feta cheese
3 T walnuts, chopped and toasted
1/4 c balsamic vinaigrette
Salt and pepper to taste
Place the arugula on 4 separate plates – add all the other ingredients and serve immediately.
Sometimes it’s the simplest things – and that is the case of this ‘recipe’. By adding a dusting of powdered sugar to already sweet fruit, you get a super taste sensation that the kids will gobble up. Try serving with some yogurt for a great breakfast.
92 calories per serving
2 c strawberries, hulled and sliced
2 T powdered sugar
1 cantaloupe, seeds removed and cut into chunks or made into balls
These are such a hit and it’s no wonder why ! The pastry filled with strawberries and cream is perfect – then you add some drizzled chocolate and you have a heavenly dessert.
152 calories per serving
1 box (2 sheets) frozen puff pastry, thawed according to package directions
24 large strawberries, sliced
1 8 oz. container Light Cool Whip
Preheat oven to 450 degrees (or the temperature your puff pastry box instructs). Spray a baking sheet with Pam. Unfold each pastry sheet and cut into 12 pieces (making a total of 24 pieces). Bake 15 minutes or according to package instructions. Let cool and then gently split each in half so you can make a ‘sandwich’. Spread 2 T of Cool Whip in each, then top with 1 sliced strawberry. Close up the ‘sandwich’. Make all sandwiches and then drizzle each with 2 t of chocolate syrup.