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Desserts

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Dessert Recipe Index

Apple Spring Rolls

These spring rolls are Vegan, healthy and absolutely delicious. Enjoy them for breakfast, a snack or dessert.

4 egg roll wrappers
2 large apples (I used Granny Smith)
1 tbsp. cinnamon (for filling) plus 1 extra tbsp. (to sprinkle on spring rolls)
1 tbsp. of powdered sugar (if desired)
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
½ cup water
Several tbsp. of canola oil (enough to coat bottom of skillet)

1) Peel and core apples. Cut into slices or chunks.

2) Mix apple pieces together with the other ingredients in microwave-safe bowl. Microwave on high until tender (about 4 minutes).

3) Heat canola oil on medium-high heat in large skillet.

4) Place about ¼ cup of apple filling in each of the egg roll wrappers. Roll up sides and seal edges with a tiny bit of water, if needed.

5) Place each apple spring roll in hot oil. Fry a couple of minutes until brown on one side. Turn with tongs and fry the other side.

6) Remove and place on paper towel to drain excess oil. Sprinkle with cinnamon and powdered sugar, if desired.

Makes 4 spring rolls.

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Glazed Pumpkin Cookies

Great cookies for Fall! My friend Amanda shared this recipe with me. I changed it around a little bit (to make the cookies healthier). It makes really delicious cookies.

2 ½ cups white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. allspice
½ cup butter substitute (Smart Balance) or butter
¾ cups white sugar
½ cup brown sugar
1 can of organic pumpkin puree
3 tbsp. egg white
1 tsp. vanilla

Glaze
1 cup confectioners’ sugar
2 tbsp. milk
½ tbsp. melted butter substitute (Smart Balance) or butter
1 tsp. vanilla

Preheat oven to 375 degrees.

1) Combine all dry ingredients. Set aside.

2) In a medium bowl, cream together the butter, white and brown sugar. Add the pumpkin, egg whites and vanilla and beat until creamy.

3) Mix in the dry ingredients. Drop on cookie sheet by tablespoonfuls and flatten slightly.

4) Bake for 15-20 minutes in 375 degree oven.

5) Cool slightly. Mix together glaze ingredients and drizzle glaze on cookies.

Makes about 3 dozen. They freeze well.

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Berry Peach Crisp

Healthy, light, delicious way to enjoy fresh peaches and berries. Try it for a quick breakfast on top of Nutrigrain waffles or just heated up by itself.

4 cups fresh or frozen blueberries, blackberries, sliced peaches or a mixture of these
1¼ cup oatmeal- quick cooking works well, don’t use instant
3 tbsp. Smart Balance, softened
2 tbsp. Canola oil
1/3 cup brown sugar
2 tbsp. sugar (omit or reduce if limiting sugar)
1 1/2 tsp. cinnamon
¼ tsp. nutmeg

Preheat oven to 350 degrees.

1) Add berries with white sugar and stir. Let sit for about 10 minutes.

2) Mix together Smart Balance, Canola oil, brown sugar, cinnamon and nutmeg. Add oatmeal and stir together.

3) Pour berries, peaches or berry and peach mixture into a medium casserole dish that you have greased with Canola oil. Top evenly with oatmeal mixture.

4) Bake for about 25 minutes at 350 degrees.

5) Serve hot with vanilla soy ice cream.

Six servings

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Peanut Butter Bars

I have loved these cookies for years. My mom's recipe (made lighter by me).

1/2 cup Smart Balance (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
3 tbsp. egg whites or 1 organic egg
1/3 cup peanut butter (creamy)
1/2 tsp. vanilla
1/2 tsp. baking soda
1 cup white whole wheat flour
1 cup quick-cooking oats

Preheat oven to 350 degrees.

1) Cream butter and gradually add sugars, mixing well. Blend in egg, soda, vanilla, and peanut butter.

2) Add flour/oat mixture to butter/sugar mixture and mix thoroughly. Spread in greased 13 x 9 inch pan. Bake at 350 degrees for 20 to 25 minutes, until lightly browned. Sprinkle immediately with 1 cup semi-sweet chocolate morsels. Let stand for 5 minutes. Then spread melted chips evenly over cookies.

3) Combine 1/2 cup confectioners sugar, 1/4 cup peanut butter, and 2 to 4 tbsp. milk, mix well. Drizzle peanut butter mixture over melted chocolate. Cool and cut into bars.

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Claire's Almost-Fudge Chocolate Bars

If you are torn between your craving for chocolate and your desire to eat healthy, try these Vegan cookies.

1 tsp. vanilla
1 cup cocoa powder
1 cup unsweetened dates
1 cup chopped peanuts
1 cup peanut butter, either smooth or crunchy
1 cup honey
cooking spray

1) Put honey and peanut butter in a microwave safe dish and heat for 3-4 minutes. Stir several times during the heating.

2) Remove from microwave and stir in vanilla and cocoa powder.

3) Chop dates in a food processor.

4) Add the honey-peanut butter mixture and peanuts, and process until well-mixed.

5) Spray a 9 x 9 inch square pan, and press mixture into pan.

6) Place in refrigerator and chill until the mixture is firm.

7) Cut into bars.

8) Store in refrigerator or freezer.

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Peach Shakes

Make two and carry them to the pool for you and a friend.

4 large ripe peaches
2 cups low-fat vanilla ice cream or yogurt
½ cup low fat milk
2 tsp. vanilla
1/4 cup blueberries (fresh or frozen) (optional)

1) Peel and slice ripe peaches.
2) Place all ingredients in blender and pulse until well-blended.
3) Pour in large cups and serve with straws.

Makes 2 milkshakes.

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Fruit Turnovers

These mini fruit pies are relatively easy to make, will make your house smell wonderful and will delight your lucky guests.

2 vegetarian frozen pie shells (choose the kind that come in rolls, in the refrigerator section)
2-3 cups of fresh or frozen fruit (choose chopped peaches, blueberries, blackberries, raspberries or strawberries or a mixture)
¼ cup sugar, plus 1 tbsp. sugar
1/4 cup white whole wheat flour
1 tsp. cinnamon
¼ teaspoon nutmeg
¼ tsp allspice

Preheat oven to 425 degrees.

1) Mix fruit, ¼ cup sugar, flour and spices in a medium-sized bowl. Let rest for at about 15 minutes.

2) Unroll pie shell and spread out. Divide into four even pieces.

3) Grease a cookie sheet. Place each pastry piece on the cookie sheet. Fill with about ¼ cup of the fruit mixture. Roll up the edges of the pie shell to form a little package. Sprinkle with sugar.

4) Bake in 425 degree oven for 20 minutes. Will be golden brown on the outside. Delicious!

Makes 8 turnovers

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Ice Cream S’mores

Summer treat! No campfire required.

2 Honeymaid graham crackers
1 cup low-fat vanilla ice cream
¼ cup chocolate frosting

1) Break each large graham cracker in half. (You will have four pieces total.)

2) Spread half of the chocolate frosting on two of the cracker halves.

3) Spread ½ cup vanilla ice cream on the other halves.

4) Make into a sandwich.

Makes two sandwiches.

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Patti's Blueberry Soup

My friend Patti made this soup and garnished it with lavender from the garden. She said it turned out fabulous. It is packed with healthy antioxidants and since it's served chilled, it's perfect for Summer.

5 cups fresh blueberries
2 Lemons (squeeze fresh juice)
3/4 cup cold water
1 teaspoon dried lavender
1 teaspoon vanilla extract
2 cups vanilla non-fat yogurt

1) Stir together fresh blueberries, lemon juice, and 3/4 cup cold water in a 3-qt. saucepan. Bring to a boil; reduce heat, stir in dried lavender, and simmer, stirring occasionally, 5 minutes or until blueberries burst.

2) Remove from heat, and cool 5 minutes. Stir in vanilla extract.

3) Put mixture into blender to blend up the plup to make more liquid. Stir in yogurt. Cover and chill 4 to 24 hours.

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Blackberry Cobbler

This recipe works with peaches as well. Tastes like it was really hard to make, but it’s easy. Make it ahead of time and pop in the oven just before dinner. The whole house will smell delicious.

Heat oven to 375 degrees

3 cups fresh or frozen blackberries
2/3 cup sugar
1 cup white whole wheat flour
2 tsp. baking powder
1 cup milk
Dash of salt
½ cup melted Smart Balance or butter

1) Mix blackberries and sugar in medium bowl.

2) Add flour, baking powder and milk to medium-size mixing bowl. Blend in melted butter. Spread into medium-sized baking pan. Add blackberry/sugar mixture on top of batter.

3) Bake about 40 minutes. Dough will rise to the top!

4) Delicious with low-fat vanilla ice cream or soy ice cream.

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Ultimate Coffee Milkshake

If you like coffee, you’ll love this smooth and creamy treat.

2 1/2 cups low-fat coffee ice cream
¾ cup skim milk
½ cup leftover coffee from your morning pot (chilled or room temperature)
1 tbsp. cocoa powder
1 tsp. vanilla

1) Blend all ingredients together in your blender until smooth.

2) Pour into tall glasses and serve with a straw.

Makes two milkshakes.

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No Bake Chocolate Oatmeal Cookies

These cookies are great to make when you want something sweet but are short on time. They also have lots of oatmeal and cocoa in them: good-for-you ingredients.

3 cups oatmeal (don’t use instant)
6 tablespoons cocoa
¼ cup Smart Balance
½ cup skim milk
1 1/2 cups sugar
1 teaspoon vanilla
½ cup coconut, chopped pecans or other chopped nuts (optional)
1 ½ tbsp. confectioner’s sugar (optional)

1) Melt Smart Balance in large kettle on medium heat. Stir in cocoa, milk and sugar. Bring to a boil and boil one minute.

2) Remove from heat. Add the rest of the ingredients and stir.

3) Drop by spoonfuls onto a cookie sheet sprayed with non-stick cooking spray. (Do this step within 10 minutes of removing from heat or dough will harden in kettle and you will not be able to make the cookies.)

4) Sprinkle with confectioner’s sugar, if desired.

5) Allow to cool about an hour. Cookies will harden as they cool. Then eat!

Makes about 2 dozen cookies.

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Chocolate Tofu Mousse Pie

My neighbors gave me a slice of this and I had to ask for the recipe. Delish.

16 oz. package silken tofu
10 oz. package semi-sweet chocolate chips
3 tablespoons Maple syrup
1 Graham cracker crust (or your favorite crust)

1) Blend tofu in blender until smooth.

2) Melt Chocolate chips. Then fold syrup into melted chocolate.

3) Add chocolate/syrup mixture to tofu in blender and blend until creamy.

4) Place mixture into crust and chill.

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Mary's Yellow Squash Pie

You don't think of dessert when you think yellow squash, but this pie is sweet and delicious..

1 ½ c. cooked FRESH yellow squash (add butter while cooking)
1 ¼ c. granulated sugar
½ tbsp. fresh lemon juice
1 tsp. vanilla
1 c. low-fat milk
2 tbsp. all-purpose flour
2 organic eggs or 6 tbsp. egg whites
¼ stick Smart Balance butter creamed with squash
BAKED vegetarian pie shell

Preheat oven to 375 degrees.

1) Beat eggs, milk and vanilla.

2) Mix flour and sugar—add to liquid mixture.

3) Slice squash in pieces about ¼ inch thick. DO NOT REMOVE THE SEEDS UNLESS VERY LARGE. Add 1 cup of water and 2 tblsp. butter to squash--cover and cook on top of the stove on medium heat until soft. You are only trying to steam the squash. When soft, drain liquid from squash and mash until no squash slices are apparent.

4) Add lemon juice. Mix everything together and pour into one 9” deep dish BAKED pie shell or two 8” BAKED pie shells. [To bake the pie shell, cook at 350 degrees for 10 minutes.]

5) Remove pie shell from the oven and pour in filling. Depending on the size of your eggs, you may have a little custard left over. Just microwave it and eat that as a little treat while the pie is cooking!

6) Bake at 375 degrees for 30 minutes or until the center is firm.

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Chocolate Chocolate Chip Cookies

If you like even more chocolate in your chocolate chip cookies, try these.

1 cup butter or Smart Balance, softened
3/4 cup sugar
1 cup firmly packed brown sugar
3 organic eggs or 9 tbsp. egg whites
2 tsp. vanilla
2 cups chocolate chips
4 cups white whole wheat flour
½ tsp. salt

Preheat oven to 350 degrees.

1) Cream butter and sugars until fluffy. Add eggs and vanilla and beat well.

2) Melt half the chocolate chips (a microwave works well). Add the chocolate to the butter mixture.

3) Combine flour, baking soda and salt and add to butter mixture. Then add the chocolate chips and stir.

4) Refrigerate cookie dough for one hour (can be kept in refrigerator overnight, if desired). Use a teaspoon to scoop out the dough into a small ball. Flatten slightly on the cookie sheet with a fork.

About 3 ½ dozen cookies.

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Peanut butter Banana Milkshake

Cool off with this protein rich shake.

2 cups low-fat vanilla icecream or yogurt
3/4 cup low-fat milk
2 tbsp. peanut butter
1 frozen banana, broken into pieces
1 tbsp. honey

1) Add all ingredients to a blender and blend until smooth.

2) Pour into tall glasses and serve with straws.

Makes two milkshakes.

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Apple Dumplings

When you want to bake a special treat for yourself or someone special, make these delicious dumplings.

Pre-heat oven to 350 degrees.

Puff pastry
4-5 apples (Granny Smith or other not too sweet variety)
1/2 cup brown sugar
1/2 tsp. nutmeg
1 tbsp. cinnamon
pinch of salt
2 tbsp. butter or butter substitute.
1 tsp. cornstarch (heaping)

Preheat oven to 425 degrees.

1) Peel and slice apples.

2) Place apples in a sauce pan and cover with water. Add cornstarch in separate bowl with a little water and then add this to the water you are cooking the apples in. Add cinnamon, nutmeg, salt and brown sugar. Cook until tender.

3) Cut pastry dough into triangles large enough to hold 2 tbsp. of apple mixture.

4) Add tiny chunk of butter and 1 ½ to 2 tbsp. of apple mixture to each package (just the apples, not the sauce). Fold dough around apples and pinch closed.

5) Place dumplings in a greased baking dish and pour the sauce that remained after cooking the apples around the dumplings.

6) Bake at 425 for 20-30 minutes until browned to your liking.

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Snow Ice cream

If you live in a part of the world that gets snow in the winter, here is a recipe you might want to try. There is nothing like snow ice cream!!

4 cups of clean snow
¾ cup skim milk
3 tsp. vanilla
¼ cup sugar (or to taste)

1) Mix all ingredients together in a large bowl until consistency is similar to soft ice cream.

2) Serve immediately. Like snow, it doesn't last long. Enjoy!

Makes 2 big servings.

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Raisin Filled Cookies

My grandma used to make these deliciously different, old-fashioned cookies.

2 organic, free range eggs or 6 tbsp. egg whites
½ tsp. salt
1 tsp. nutmeg
1 tsp. vanilla
3 tsp. baking powder
½ cup melted butter or Smart Balance
½ cup milk
3 cups white whole wheat flour
9 ounces seedless raisins
2 tbsp. white whole wheat flour
2 cups sugar
1 cup water.

1) Mix together first 8 ingredients and 1 cup of sugar and stir until dough forms.

2) Heat raisins, 1 cup sugar, flour and water over medium heat until thickened. Stir occasionally to prevent burning.

3) Roll dough on floured surface to thickness of about ¼ inch. Cut dough into round circles with a biscuit cutter (or use the top of a drinking glass if you don’t have a biscuit cutter) and place 1-2 tsp. of filling on a bottom circle (1/2 of the circles will be bottoms and half will be tops). Top with a second circle and pinch edges to close gently.

4) Bake at 400 degrees for 12-15 minutes.

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Jungle Juice

I had this drink at a party once and it was so refreshing, I asked for the recipe.

Equal parts of the following:

Orange Juice
Pineapple Juice
Apple Juice
Lemonade
Vodka (optional)

1) Mix ingredients together in a large pitcher with ice.

2) Pour into tall glasses.

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Chocolate Éclair Cake

This recipe pleases and feeds a crowd. Creamy and chocolaty, just like a real éclair. No baking required.

1 box graham crackers
2 boxes (4 servings size) Instant French Vanilla Pudding
3 ½ cups skim milk
1 8 oz. reduced fat cream cheese
1 12 oz. low-fat Cool Whip
1 can Chocolate Frosting

1) Beat cream cheese until smooth and creamy. Add milk and pudding. Beat 2 minutes. Fold in cool whip.

2) In a 9 inch x 13 inch baking pan, place a layer of graham crackers (use one packet from the box). Pour 1/3 the pudding mixture on the graham crackers. Continue layering pudding and graham crackers with graham crackers as the final layer.

3) Cover and chill for 8 hours or overnight.

4) Cut into squares and serve.

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Mary's Spice Cookies

A friend from work brought these cookies in over the holidays. I asked for the recipe and have made them a couple of times since. They are unusual: not too sweet and very spicy.

¾ cup butter or Smart Balance
1 cup sugar (use slightly less than 1 cup)
1 organic, free range egg, beaten or 3 tbsp. egg whites
¾ cup molasses (Braer Rabbit or Grandma’s)
2 cups white whole wheat flour
2 tsp. soda
½ tsp. salt
1 heaping tbsp. ginger
1 tbsp. cinnamon
¼ tsp. allspice

Preheat oven to 350 degrees.

1) Cream butter and sugar with a mixer in a large bowl. Add egg and molasses and mix well.

2) In a separate bowl, add dry ingredients together. Gradually add dry ingredients to the butter mixture and blend thoroughly.

3) Refrigerate one hour or overnight.

4) Form into small balls. Roll each ball into granulated sugar and place on a baking sheet (line cookie sheet with Reynolds wrap—shiny side up). The cookies will spread out into a flat cookie shape while baking so allow room for them to spread. Do not grease baking sheet.

5) Bake 12 minutes at 350 degrees. Allow them to cool on baking sheet a few minutes before lifting out with a spatula. Will keep for about a week in an air-tight container and remain tasty, but are also delicious eaten warm out of the oven!

Makes about 5 dozen cookies.

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Easy Banana’s Foster

Treat your guests or yourself to this New Orleans favorite that takes only minutes to prepare.

4 bananas, cut in slices
2/3 cup brown sugar
2 tablespoons Smart Balance or butter
¼ cup butterscotch liqueur (if you don’t drink alcohol, use 2 tbsp. vanilla instead)
Low-fat vanilla ice cream or yogurt

1) Melt butter on medium-low heat in large pan. Add sugar and blend. Stir in liqueur.

2) Add bananas to mixture and stir for a few minutes.

3) Pour into four bowls and serve with vanilla ice cream.

Serves four.

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Mary’s Fruit Punch

If you are looking for a punch that has real fruit and isn’t too sweet, then this is the one for you.

3 cups boiling water
3 tea bags
¼ cup sugar
3 cups sliced strawberries
1 ½ quarts cold water
1 ½ cups lemonade
3 cups orange juice
1 ½ quarts ginger ale
3 cups orange juice
1 ½ quarts ginger ale
Fresh mint leaves

1) In a large kettle, pour boiling water over tea bags and steep for 5 minutes.

2) Sprinkle fresh strawberries with ¼ cup sugar. Add to blender and blend.

3) Add cold water, lemonade, orange juice and strawberries to the tea mixture.

4) Transfer mixture to punch bowl. Just before serving, add ginger ale.

5) Garnish with fresh mint.

Makes about 1 ½ gallons of punch.

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Peanut butter and Ice cream Sandwiches

After an afternoon at the pool, this sandwich will both refresh and revitalize you and your kids.

2 Graham crackers, broken in half (will be two pieces on each half)
1 cup of low-fat vanilla ice cream
2 tbsp. peanut butter

1) Spread 1 tbsp. of peanut butter on one half of two of the Graham crackers.

2) Spread ½ cup of ice cream on the other half of both of the sandwiches.

3) Put tops together.

Makes two sandwiches.

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Peanut Butter Chocolate Chip Cookies

Delicious combination!

1 cup Smart Balance or butter, softened
¾ cup sugar
1 cup packed brown sugar
2 organic, free range eggs or 6 tbsp. egg whites
1 tsp. vanilla
1 cup chunky peanut butter
2 ½ cups white whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
1 1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

1) Combine butter and sugars and beat until well combined and somewhat fluffy.

2) In separate bowl, combine flour, baking powder and baking soda. Gradually add to butter and sugar mixture and combine well.

3) Stir in chocolate chips.

4) Roll dough into small balls (2 inch balls) and place on cookie sheet. Flatten with a fork. (The flatter the cookie, the crisper it will be.)

5) Bake for 9 to 12 minutes at 350 degrees.

Makes about 3 ½ dozen cookies.

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Easy Orange-Pineapple Punch

Just in time for shower/wedding/graduation season.

1 (48 oz.) carton (or can) of pineapple juice, chilled
1 (2 liter) bottle of orange soda, chilled
1 quart ginger ale, chilled
1 carton of orange sherbet, slightly softened

1) Pour ingredients into a punch bowl and stir.

2) Serve.

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Mary's Lemon Chess Pie

If you love lemons, try this pie.

1 whole lemon, deseeded and cut into small pieces (rind and all)
1/2 cup Smart Balance, cut into small pieces
4 large organic eggs or 2/3 cup of egg whites
1 ½ c. granulated sugar

Preheat oven to 350 degrees.

Note: If your lemon has a thick white rind under the yellow skin, peel the lemon—place the yellow peeling in and cut off some of the white rind—discard excess. The white rind may cause it to taste bitter if there is a lot of it.

1) Place all ingredients in a blender and process on high speed until it is thick and looks a little lumpy.

2) Pour into a baked pie shell. [To bake the pie shell, cook at 350 degrees for 10 minutes.]

3) Cook at 350 degrees until the filling is firm—about 30-40 minutes.

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Zookies

Zaydie’s Granola provides their signature cookie recipe below. I checked with them, and yes, you can substitute Smart Balance for the butter. I would imagine that you can also substitute egg whites for the eggs and a higher fiber flour (like organic oat flour) for the white flour if you are trying to reduce cholesterol.

2 sticks butter, melted
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt (optional)
3 ½ cups Zaydie’s Walnut Cranberry Granola
¾ cup chocolate chips

Heat oven to 350 degrees.

1) Beat butter and sugars until creamy. Add eggs and vanilla. Beat well.

2) Add flour, baking soda, and salt. Mix well.

3) Stir in Zaydie’s Walnut Cranberry Granola. Stir in chocolate chips. Mix well.

4) Drop by rounded teaspoons onto nonstick cookie sheets. Bake 10-12 minutes or until golden brown. Cool on cookie sheet for 1 minute. Cool on wire rack. Enjoy!

“Zaydie's Laydies” can be found at the Market at St. Stephen's every Saturday from 8 to 12. Zaydie's can also be purchased at Ellwood Thompson, Whole Foods Short Pump, Good Foods Grocery, Shield's Market, and Libbie Market, just to name a few. For a more extensive list check their website www.zaydiesgranola.com or their Facebook page.

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