True You (28 page)

2 tbsp orange blossom honey

½ tsp lime zest

¼ cup coconut flakes, lightly toasted

16 pineapple chunks

8 strawberries, halved

2 kiwi, peeled and diced

2 mangoes, peeled and cut into chunks

2 bananas, cut into ½-inch chunks

8 red grapes

8 wooden skewers

In a small bowl, whisk together the yogurt, honey, and lime zest. Cover and refrigerate until needed.

Alternating, thread fruit onto each skewer, placing a grape on last. Just before serving, fold in toasted coconut flakes into honey yogurt dip and serve.

Serves 4

1 cup Fage Total Honey 2 percent Greek yogurt

⅓
cup toasted almonds

¾ cup sliced peaches (or cubed for small children)

In a large glass, layer half of the yogurt, half of the toasted almonds, and half of the fruit. Repeat the layers.

Serves 1

To toast almonds:

In a skillet, place nuts in an even layer and cook over medium heat, shaking often—don’t overcrowd your nuts.

Keep stirring for about 5 minutes, or until nuts are fragrant and browned.

1½ cups orange juice

2 tbsp honey

1 cup low-fat vanilla frozen yogurt

½ cup almond milk

1 tsp vanilla extract

Combine the juice, honey, frozen yogurt, almond milk, and vanilla extract in a blender and blend until smooth. Pour into Popsicle molds and freeze until firm, about 10 hours.

To remove the pops from the molds, run under warm water to loosen.

NOTE: If you do not have Popsicle molds, try using Dixie cups and Popsicle sticks. Pour the mixture into Dixie cups, place in the
freezer, and after four to six hours place Popsicle sticks into the center of each cup and continue to freeze for at least an additional six hours.

Yields 8–10 servings, depending on the size of your molds

Clouds

5 egg whites

1½ cups sweetener (Splenda)

1 tsp salt

½ tsp vanilla

Strawberry filling

1 pt strawberries, trimmed and sliced

2 tbsp sugar or sweetener

2 tsp vanilla

Preheat oven to 400°F.

Combine strawberries with sugar and vanilla; place in refrigerator and allow to marinate.

Beat egg whites until frothy. Add sweeter slowly and beat until stiff peaks form; adding salt and vanilla, continue to beat to maintain stiff peaks.

With a large spoon place 8 nest clouds on a cookie sheet that has been greased and lined with greased wax paper.

Bake until golden brown, remove from oven. Slice off toasted tops.

Spoon strawberries into meringue clouds and serve.

These tasty desserts are fat free.

Serves 8

¼ cup walnuts

¾ cup all-purpose flour

½ cup whole-wheat flour

⅔
cup confectioners’ sugar

½ tsp salt

½ cup (1 stick) unsalted butter, melted

¼ tsp vanilla

2 tbsp light olive or canola oil

2 tsp finely grated orange zest

1 tsp freshly squeezed orange juice

Preheat oven to 350°F.

Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine nuts, flours, sugar, and salt; pulse until nuts are finely ground but not oily. Add the butter, vanilla, oil, orange zest, and orange juice; pulse until the mixture just comes together.

Divide the mixture between the two pans and press in until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork.

Bake until set and pale tan, about 22 minutes.

Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.

Serves 16