Any healthy dessert recipes pls answer?

Wheat Berry Salad with Red Fruit








I must admit that I have bulk food anxiety. But overcoming it is well worth it. It starts when you read a recipe that says you need to rinse whatever the main ingredient is going to be and then carefully sort out the stones. Then you go to the grocery store and start looking at the two to three layers of clear plastic bins along a wall filled with mostly earth tone things. These bins work differently at each store so it usually takes a while to figure it out. Some have scoops in a recessed compartment, but there’s usually not a scoop by the bin you want. You wonder if there will be adverse effects of using a scoop from another bin. Or there’s a handle you pull down. Don’t test it to see if that’s how your particular bin works without a bag under it. Then there are the bags. Some entire cities have banned plastic bags and fine stores for every bag used to help the environment and you are about to use one to tote your healthy bulk food. Scooping offers more control than gravity. The handle ones dispense about two pounds in two seconds. Then you have to find the “twisty” and a pen. The pens that have the spiral extension cord attached are usually out of ink. You vow you will remember the four digit number all the way to the checkout stand, but you don’t and the clerk has to ask the manager. Finally you get home and the fun begins.





This wheat berry and red fruit salad is worth it. Wheat berries are whole kernels of wheat with the outer husks removed. They are chewy and nutty. It’s a new texture and flavor I think you will like brought to you straight from ';EatingWell in Season: The Farmers' Market Cookbook,'; which also features the story of Kaiser Permanente's farmers' markets.





Wheat Berry Salad with Red Fruit





Serves 6





3 cups cooked hard red winter wheat berries


1/3 cup freshly squeezed orange juice


1/3 cup dried cranberries


1 large Fuji apple, unpeeled and diced


½ cup toasted pecan halves, coarsely chopped


3 Tablespoons raspberry vinegar


3 Tablespoons extra-virgin olive oil


1 teaspoon salt for cooking the wheat berries and salt and pepper to taste for the salad





Rinse 2 cups of wheat berries and discard the stones (I have never really found a stone in my bulk foods). Bring 7 cups of water plus 1 teaspoon of salt to a boil in a heavy saucepan. Add the wheat berries, reduce the heat, cover, and simmer for about an hour, stirring occasionally. Drain and rinse. This makes about four cups so you will have some left over.





Combine the orange juice and cranberries in a bowl and let sit for at least 15 minutes. Toast the pecan halves in a small skillet over medium heat then coarsely chop them. Mix the wheat berries, pecans, and apple in a bowl. Drain the cranberries and reserve the juice for the dressing. Mix in the cranberries.





Whisk the juice, vinegar, and olive oil together. Season the dressing with salt and pepper then toss with the wheat berry mixture. Serve on a bed of greens ---- arugula is nice here. This is a wonderfully sweet/tart dish with unexpected textures. It’s well worth working through the dreaded bulk food anxiety.








Nutrition Information Per Serving:


Calories: 379


Fat: 14gm


Saturated fat: 2gm


Trans fat: 0 gm


Cholesterol: 0 mg


Carbohydrate: 60gm


Fiber: 10 gm


Sodium: 392 mg


Protein: 9 gm





Back to topAny healthy dessert recipes pls answer?
Apple tart ta tin (serve 8)





Ingredients





* 125 g / 4.5 Oz butter


* 125 g / 4.5 Oz caster sugar


* 4 eating apples, cored and quartered


* 250 g / 9 Oz shortcrust pastry dough, thawed if frozen


* plain flour for dusting


* crème fraîche, to serve








1. Heat the butter and sugar in a 23 cm / 9 inch ovenproof frying pan over a medium heat for about 5 minutes, until the mixture is just starting to caramelize. Remove the frying pan from the heat.


2. Arrange the apple quarters, skin side down , in the fry pan, taking care as the butter and sugar will be very hot. Place the frying pan back on the heat and simmer for 2 minutes.


3. Roll out the pastry on a lightly floured surface to form a circle just a little larger than the frying pan.


4. Place the pastry over the apples, press down and carefully tuck in the edges to seal the apples under the layer of pastry.


5. Bake the tart in a preheated oven, 200C/400F/Gas mark 6 for 20-25 minutes , until the pastry is golden. Remove from the oven and leave to cool for about 10 minutes.


6. Place a serving plate over the frying pan and invert so that the pastry forms the base of the turned-out tart. Serve warm with crème fraîche.








An apple a day really can keep the doctor awayAny healthy dessert recipes pls answer?
basic vanilla nonfat frozen yogurt


Measure Ingredient


½ cup Sugar


OR


⅓ cup Sugar


AND


4 eaches Pk Sweet 'n Low


2 teaspoons Cornstarch


1 can (12oz) evaporated skim milk


¼ cup Egg Beaters, beaten


2 eaches Tb light corn syrup


1 each Tb vanilla extract


1½ cup Nonfat vanilla yogurt, stirred


In a medium saucepan, combine sugar and cornstarch. Stir in milk, beaten Egg Beaters, and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from het; cool. Stir in vanilla and yogurt. Freeze in an ice cream maker accordint to manufacturerss directions. Variation: You can add other flavored extracts or fresh fruit to make other flavors. Per sugar serving: 148 cal., 0.2g fat (1%), 3mg chol., 0g fiber, 6g pro., 30g carb., 96mg sod. Per S%26amp;L serving: 117 cal., 22g carb.
I make a parfait with grilled pineapple chunks, toasted coconut and vanilla yogurt.





Or you could do poached or baked pears or apples with frozen yogurt





Or angel food cake isn't too bad for you. You could have it topped with fruit





Or fruit salad with lemon-poppyseed dressing
Granola bars.Fruit with low fat cream.Low fat yogurt with fruits.
Yep I agree with Orite B. A fruit platter.
Mixed Fruit and Yogurt
eat fruit on its own :)