Saturday, February 11, 2012

Delightful Deserts

Fast Fruit Tarts

6 tablespoons apricot preserves
1 (3 1/2ounce) container commercial fat-free vanilla pudding
6 miniature graham cracker pie crusts (such as Keebler)
1/3 cup sliced strawberries
1/3 cup blueberries
1/3 cup sliced peeled kiwi fruits

Place preserves in a small microwave safe bowl, microwave at high for 1
minute or until melted.Spoon 2 tablespoons pudding onto each crust
and top each serving with fruit.Spoon 1 tablespoon preserves over each tart.
Chill until ready to serve.





Red, White And Blue Parfaits

1 8-ounce carton vanilla low-fat yogurt
1/4 teaspoon almond extract or 1/2 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut-up fresh strawberries
3 cups fresh blueberries

In a large bowl, stir together yogurt and almond extract or vanilla. Fold in
whipped topping.To serve, in six 12-ounce glasses or dessert dishes, alternate
layers of the berries with layers of the yogurt mixture.





Blueberries With Banana Sauce

12 ounces fresh blueberries, rinsed and drained
1/3 cup skim milk ricotta cheese or part-skim ricotta cheese
1 teaspoon lemon juice
1/2 medium banana, peeled and sliced
2 tablespoons low-fat vanilla yogurt (or fat free)
1 1/2 tablespoons sugar

In food processor or blender, combine all ingredients except blueberries.
Process or blend until very smooth, about 2 minutes.Place blueberries
in a large bowl, or divide among 4 serving bowls.Pour banana cream sauce
over blueberries and serve.

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