DESSERTS |
DESSERT IS AN IMPORTANT PART OF ANY DIET, INCLUDING THIS ONE. While something sweet doesn’t need to be part of every meal, satisfying your cravings will actually help keep you on track with your weight loss. These recipes offer healthier options that don’t have the excess calories and saturated fat that many ready-made gluten-free desserts do. Just remember that moderation is key.
1/2 cup packed brown sugar
1/4 cup unsalted butter, divided
1 vanilla bean, split lengthwise
6 (1/2-inch-thick) slices fresh pineapple
1/4 cup dark rum
Cooking spray
5 ounces gluten-free all-purpose flour (about 1 cup)
0.9 ounces almond meal flour (about 1/4 cup)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup light sour cream
2 tablespoons canola oil
2/3 cup granulated sugar
2 large eggs
1. Preheat oven to 350°.
2. Combine brown sugar, 2 tablespoons butter, and vanilla bean in a skillet over medium heat; cook 6 minutes or until butter melts and sugar dissolves, stirring frequently. Add pineapple in a single layer. Carefully pour rum over pineapple; tilt pan to ignite. Simmer 5 minutes on each side or until slightly tender and caramelized. Remove vanilla bean.
3. Coat a 9-inch round cake pan with cooking spray. Arrange pineapple in a single layer in bottom of pan; pour sugar mixture over pineapple, tilting pan to coat bottom.
4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, salt, and baking soda. Melt 2 tablespoons butter in a microwave-safe dish at HIGH 35 seconds. Combine melted butter, sour cream, and oil in a bowl.
5. Beat granulated sugar and eggs with a mixer at high speed 5 minutes or until fluffy. Reduce speed to medium. Add flour mixture and sour cream mixture alternately to egg mixture, beginning and ending with flour mixture. Spread batter over pineapple. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.
YIELD | SERVES 10 (SERVING SIZE: 1 WEDGE)
CALORIES 292; FAT 11.2g (sat 4.4g, mono 3.7g, poly 1.2g); PROTEIN 4g; CARB 44g; FIBER 1g; CHOL 54mg; IRON 1mg; SODIUM 177mg; CALC 87mg
INGREDIENT TIP
Cooking with alcohol The rum will ignite when you tilt the pan; this burns off most of the alcohol but leaves a delicious flavor behind.
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 cup unsweetened cocoa
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
Cooking spray
1 cup powdered sugar
2 tablespoons unsalted butter, softened
1 tablespoon 1% low-fat milk
1/2 teaspoon vanilla extract
1. Preheat oven to 375°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.
3. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and 1/2 teaspoon vanilla. Gradually add flour mixture, beating at low speed until smooth (batter will be very thick).
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups (cups will be almost full). Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5. Combine powdered sugar, 2 tablespoons butter, milk, and 1/2 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until blended. Increase speed to medium; beat until smooth. Spread frosting over cupcakes.
YIELD | SERVES 12 (SERVING SIZE: 1 CUPCAKE)
CALORIES 218; FAT 7.7g (sat 4.4g, mono 2.1g, poly 0.4g); PROTEIN 4g; CARB 36g; FIBER 2g; CHOL 48mg; IRON 1mg; SODIUM 199mg; CALC 57mg
4 cups fresh blackberries
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2.3 ounces brown rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg, beaten
4 tablespoons butter, melted and cooled
2 cups vanilla light ice cream
1. Preheat oven to 375°.
2. Place blackberries in a large bowl; add 3 tablespoons sugar, cornstarch, and juice, stirring to coat berries. Pour mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add egg, stirring to combine. Add butter, stirring just until moist.
4. Drop batter by teaspoonfuls onto blackberry mixture. Bake at 375° for 30 minutes or until topping is lightly browned. Cool 10 minutes. Serve with ice cream.
YIELD | SERVES 8 (SERVING SIZE: 1/8 OF COBBLER AND 1/4 CUP ICE CREAM)
CALORIES 276; FAT 12.2g (sat 5.3g, mono 2.5g, poly 0.7g); PROTEIN 6g; CARB 38g; FIBER 5g; CHOL 49mg; IRON 1mg; SODIUM 183mg; CALC 143mg
Grilled Peaches with Honey Cream
You can use apricots or nectarines instead of peaches.
2 tablespoons unsalted butter, melted
2 tablespoons honey, divided
1/4 teaspoon ground cardamom
Dash of kosher salt
4 medium peaches, pitted and halved
Cooking spray
1/3 cup plain fat-free Greek yogurt
21/2 tablespoons half-and-half
1/4 teaspoon vanilla extract
1 cup raspberries
Mint leaves (optional)
1. Combine butter, 1 tablespoon honey, cardamom, and salt in a medium bowl. Add peaches, and toss to coat. Let stand 5 minutes.
2. Heat a grill pan over medium heat. Coat pan with cooking spray. Arrange peaches on grill pan; grill 2 minutes on each side or until grill marks appear.
3. Combine yogurt, half-and-half, 1 tablespoon honey, and vanilla in a small bowl; stir with a whisk. Serve with peaches and raspberries. Garnish with mint leaves, if desired.
YIELD | SERVES 4 (SERVING SIZE: 2 PEACH HALVES, 1/4 CUP RASPBERRIES, AND 2 TABLESPOONS YOGURT MIXTURE)
CALORIES 182; FAT 7.6g (sat 4.4g, mono 1.6g, poly 0.5g); PROTEIN 4g; CARB 28g; FIBER 4g; CHOL 19mg; IRON 1mg; SODIUM 43mg; CALC 42mg
Meyer lemon—a lemon/orange hybrid—is sweeter than conventional lemon. If you don’t have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that’s a bit more tart.
1 Meyer or regular lemon
1/2 cup plus 3 tablespoons 2% reduced-fat milk, divided
1/2 cup half-and-half
1/3 cup sugar
1/4 teaspoon salt
13/4 teaspoons unflavored gelatin
11/2 cups low-fat buttermilk
Cooking spray
Mint leaves and lemon rind strips (optional)
1. Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, 1/2 cup reduced-fat milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind. Sprinkle gelatin over 3 tablespoons reduced-fat milk in a small bowl, and let stand at least 10 minutes.
2. Return half-and-half mixture to medium heat; cook 1 minute or until very hot. Add gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate 4 hours.
3. Run a knife around outside edges of each panna cotta. Place a plate upside down on top of each cup; invert panna cotta onto plate. Garnish with mint and lemon rind strips, if desired.
YIELD | SERVES 4
CALORIES 185; FAT 6.3g (sat 3.8g, mono 0.8g, poly 0.1g); PROTEIN 7g; CARB 26g; FIBER 0g; CHOL 22mg; IRON 0mg; SODIUM 258mg; CALC 214mg
Chocolate–Peanut Butter Pudding
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons Dutch process cocoa
11/2 cups 1% low-fat milk
1/2 cup light cream
2 ounces milk chocolate, finely chopped
1/4 cup creamy peanut butter
1 tablespoon chopped unsalted, dry-roasted peanuts
1. Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Spoon about 1/3 cup pudding into each of 6 bowls. Top each serving with 1/2 teaspoon peanuts.
YIELD | SERVES 6
CALORIES 245; FAT 13.7g (sat 5.4g, mono 3.8g, poly 1.9g); PROTEIN 6g; CARB 27g; FIBER 1g; CHOL 12mg; IRON 1mg; SODIUM 104mg; CALC 123mg
Butterscotch Pudding
1/2 cup packed dark brown sugar
31/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 1% low-fat milk
2 large egg yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
Cooking spray
5 teaspoons almond brickle chips (such as Heath)
1. Combine brown sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk and egg yolks, stirring with a whisk until smooth.
2. Bring mixture to a boil, and cook 2 to 3 minutes or until mixture thickens, stirring constantly.
3. Remove pan from heat; stir in butter and vanilla. Pour mixture into 5 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray; cool 15 minutes. Chill at least 4 hours. Top each serving with 1 teaspoon brickle chips.
YIELD | SERVES 5
CALORIES 220; FAT 6.6g (sat 3.4g, mono 1.7g, poly 0.4g); PROTEIN 5g; CARB 35g; FIBER 0g; CHOL 86mg; IRON 0mg; SODIUM 152mg; CALC 150mg
Although it keeps several days in the fridge, this pudding is at its best warm. Add a touch of extra milk to reheat, and top with whipped topping, nuts, and rind just before serving.
2 cups 1% low-fat milk, divided
11/2 cups water
2 teaspoons loose chai tea (about 4 tea bags)
1/8 teaspoon salt
1 cup uncooked jasmine rice
3/4 cup sweetened condensed milk
1/4 cup diced dried mixed fruit
2 large egg yolks
1 tablespoon butter
6 tablespoons frozen fat-free whipped topping, thawed
2 tablespoons chopped pistachios
1/2 teaspoon grated orange rind
1. Combine 1 cup low-fat milk, 11/2 cups water, tea, and salt in a large saucepan; bring to a boil. Remove from heat; steep 1 minute. Strain milk mixture through a fine sieve into a bowl; discard solids. Return milk mixture to pan; place pan over medium heat. Stir in rice. Cover and simmer 10 minutes. Combine 1 cup low-fat milk, condensed milk, fruit, and egg yolks, stirring well with a whisk. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; cook 10 minutes or until mixture is thick and rice is tender, stirring constantly. Remove from heat; stir in butter.
2. Place 2/3 cup rice pudding in each of 6 bowls. Top each serving with 1 tablespoon whipped topping. Combine nuts and rind. Sprinkle about 1 teaspoon nut mixture over each serving.
YIELD | SERVES 6
CALORIES 287; FAT 8.8g (sat 4.5g, mono 3g, poly 0.8g); PROTEIN 8g; CARB 44g; FIBER 1g; CHOL 90mg; IRON 1mg; SODIUM 169mg; CALC 223mg
Marcona almonds are blanched and roasted—you won’t need to toast them. You can also substitute regular whole almonds. For the best texture, use whole pitted dates, not chopped; you need the sticky texture of the whole fruit.
11/4 cups pitted dates (about 15)
1 cup Marcona almonds
3/4 cup dried apples (about 2 ounces)
1/4 cup flaked sweetened coconut
1 tablespoon honey
1/8 teaspoon kosher salt
3/4 cup crispy rice cereal
Cooking spray
1. Place first 6 ingredients in the bowl of a food processor; process until finely chopped. Add cereal; pulse to combine. Press date mixture into bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Cut into 12 pieces.
YIELD | SERVES 12 (SERVING SIZE: 1 BAR)
CALORIES 142; FAT 6.3g (sat 1g, mono 3.7g, poly 1.5g); PROTEIN 3g; CARB 22g; FIBER 3g; CHOL 0mg; IRON 1mg; SODIUM 76mg; CALC 36mg
Maple-Pecan Bars
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
2.1 ounces sweet sorghum flour (about 1/2 cup)
1/2 cup packed brown sugar
6 tablespoons butter
1 teaspoon xanthan gum
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup maple syrup
1/3 cup packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon butter
1/2 cup whole pecans
1/2 teaspoon vanilla extract
1. Preheat oven to 375°. Line a 9-inch square metal baking pan with parchment paper.
2. Weigh or lightly spoon white rice flour, cornstarch, and sweet sorghum flour into dry measuring cups; level with a knife. Place white rice flour, cornstarch, sweet sorghum flour, 1/2 cup brown sugar, 6 tablespoons butter, xanthan gum, 2 teaspoons vanilla, and salt in a food processor; pulse until mixture resembles fine meal. Press flour mixture into bottom of prepared pan. Bake at 375° for 15 minutes or until edges of crust are lightly browned.
3. While crust bakes, combine syrup, 1/3 cup brown sugar, milk, and 1 tablespoon butter in a medium saucepan; bring to a boil over medium heat. Cook 2 minutes, stirring constantly with a whisk until sugar dissolves. Remove from heat; add pecans and 1/2 teaspoon vanilla, stirring with a whisk. Pour mixture into hot crust. Bake at 375° for 10 minutes or until filling is bubbly. Cool completely in pan. Cut into 20 bars.
YIELD | SERVES 20 (SERVING SIZE: 1 BAR)
CALORIES 149; FAT 6.2g (sat 2.8g, mono 2.2g, poly 0.8g); PROTEIN 1g; CARB 23g; FIBER 1g; CHOL 11mg; IRON 0mg; SODIUM 70mg; CALC 23mg
The stark contrast between the sweet sugars and the tart lemon rind gives these cookies personality and bite. They’re a great afternoon treat with coffee or tea.
2.3 ounces brown rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
2 large egg yolks
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours and starch into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.
3. Place butter and sugars in a bowl; beat with a mixer at medium speed until well blended. Add juice, vanilla, rind, and egg yolks; beat until blended. Add flour mixture, 1/4 cup at a time, beating after each addition.
4. Cover a large baking sheet with parchment paper. Shape dough into 20 balls. Place 2 inches apart on baking sheet. Bake at 350° for 15 to 20 minutes or until lightly browned. Cool on pan 5 minutes. Remove cookies from pan; cool completely on wire racks.
YIELD | SERVES 20 (SERVING SIZE: 1 COOKIE)
CALORIES 105; FAT 4.1g (sat 1.7g, mono 0.8g, poly 0.2g); PROTEIN 1g; CARB 17g; FIBER 1g; CHOL 25mg; IRON 0mg; SODIUM 75mg; CALC 30mg
Peanut Butter–Chocolate Chip Cookies
You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into five rows of four. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they’ll be too round and undercooked.
1/4 teaspoon salt
1 large egg white
1 cup reduced-fat chunky peanut butter
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup semisweet chocolate minichips
1. Preheat oven to 375°.
2. Place salt and egg white in a medium bowl; stir with a whisk until white is frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine.
3. Divide dough into 20 equal portions (about 1 tablespoon each); arrange dough 2 inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2-inch diameter. Bake at 375° for 10 minutes or until lightly browned.
YIELD | SERVES 20 (SERVING SIZE: 1 COOKIE)
CALORIES 111; FAT 5.6g (sat 1.4g, mono 2.6g, poly 1.4g); PROTEIN 3g; CARB 13g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 121mg; CALC 3mg
1 cup granulated sugar
1 (7-ounce) package almond paste
1 teaspoon amaretto (almond-flavored liqueur)
2 large egg whites
1/4 cup turbinado sugar
1. Preheat oven to 350°.
2. Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat at high speed 4 minutes or until smooth. Chill batter 20 minutes.
3. Drop batter by teaspoonfuls 1 inch apart on parchment paper–lined baking sheets. Sprinkle with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.
YIELD | SERVES 40 (SERVING SIZE: 1 COOKIE)
CALORIES 48; FAT 1.4g (sat 0.1g, mono 0.9g, poly 0.3g); PROTEIN 1g; CARB 9g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 3mg; CALC 9mg
Lemon Verbena–Buttermilk Sherbet
1 cup granulated sugar
3/4 cup water
3 tablespoons packed, coarsely chopped lemon verbena
21/2 cups cold whole-milk buttermilk
1 tablespoon grated lemon rind
Dash of salt
Lemon rind strips (optional)
1. Combine first 3 ingredients in a saucepan, stirring until sugar dissolves. Bring to a boil; boil 2 minutes. Remove from heat; let stand 30 minutes. Pour syrup through a fine sieve into a bowl; discard solids. Stir in buttermilk, rind, and salt; chill 1 hour.
2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired.
YIELD | SERVES 8 (SERVING SIZE: ABOUT 1/2 CUP)
CALORIES 145; FAT 2.5g (sat 1.5g, mono 0.6g, poly 0.2g); PROTEIN 2g; CARB 29g; FIBER 0g; CHOL 8mg; IRON 0mg; SODIUM 99mg; CALC 89mg
Cherry-Grapefruit-Basil Sorbet
1 cup water
1/2 cup sugar
Dash of kosher salt
1/2 cup basil leaves
3 cups pitted cherries
1/2 cup fresh ruby red grapefruit juice (about 1 grapefruit)
11/2 teaspoons fresh lime juice
1. Combine first 3 ingredients in a small saucepan; bring to a boil, stirring until sugar dissolves. Stir in basil; remove from heat. Cover and let stand 30 minutes.
2. Place cherries in a food processor; process until smooth. Add syrup, grapefruit juice, and lime juice; process until well blended. Strain cherry mixture through a fine sieve over a bowl; discard solids. Pour cherry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
YIELD | SERVES 7 (SERVING SIZE: 1/2 CUP)
CALORIES 105; FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 1g; CARB 27g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 18mg; CALC 16mg
Quick Berry Frozen Yogurt
2 cups frozen mixed berries, divided
1 cup vanilla low-fat frozen yogurt, divided
1/4 cup fat-free milk
1 tablespoon chopped fresh mint
1 tablespoon honey
1. Combine 1 cup berries, 3/4 cup yogurt, milk, mint, and honey in the bowl of a food processor; process until smooth. Spoon into a freezer-safe container. Add 1 cup berries and 1/4 cup yogurt to processor; process until smooth. Swirl berry mixture into yogurt mixture. Serve immediately, or freeze until firm.
YIELD | SERVES 4 (SERVING SIZE: ABOUT 1/2 CUP)
CALORIES 150; FAT 2.5g (sat 1.3g, mono 0.4g, poly 0.2g); PROTEIN 6g; CARB 29g; FIBER 2g; CHOL 33mg; IRON 0mg; SODIUM 34mg; CALC 155mg
Blueberry Cheesecake Ice Cream
2 cups granulated sugar
6 ounces 1/3-less-fat cream cheese, softened (about 3/4 cup)
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water
1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
3. Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Note: This recipe yields 2 quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.
YIELD | SERVES 12 (SERVING SIZE: ABOUT 2/3 CUP)
CALORIES 268; FAT 7.8g (sat 4.4g, mono 2.3g, poly 0.5g); PROTEIN 5g; CARB 46g; FIBER 1g; CHOL 90mg; IRON 0mg; SODIUM 100mg; CALC 49mg
Raspberries with Peach-Basil Sorbet
Here’s a twist on peach Melba, the classic dessert of poached peaches with raspberry sauce. We turn juicy summer peaches instead into a velvety sorbet spiked with basil and serve it with fresh raspberries for the perfect ending to a summer meal.
1 cup granulated sugar
3/4 cup water
1/4 cup packed, coarsely chopped fresh basil leaves
11/2 pounds ripe peaches
1 tablespoon fresh lemon juice
Dash of salt
12 ounces fresh raspberries
Basil sprigs (optional)
1. Combine first 3 ingredients in a saucepan. Bring to a boil; stir until sugar dissolves. Let stand 15 minutes. Pour through a fine sieve into a bowl; discard solids.
2. Cook peaches in a large pot of boiling water 1 minute. Place peaches in a bowl of ice water until cool. Peel peaches; remove pits and chop flesh. Place chopped peaches and juice in a blender; process until smooth. Stir peach mixture and salt into basil mixture. Chill 1 hour.
3. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze until firm. Serve with raspberries. Garnish with basil sprigs, if desired.
YIELD | SERVES 6 (SERVING SIZE: 1/2 CUP SORBET AND ABOUT 1/3 CUP RASPBERRIES)
CALORIES 199; FAT 0.6g (sat 0g, mono 0.1g, poly 0.3g); PROTEIN 2g; CARB 50g; FIBER 5g; CHOL 0mg; IRON 1mg; SODIUM 26mg; CALC 21mg
1 cup water
3/4 cup sugar
1/2 cup fresh lime juice
1/3 cup packed mint leaves
1/3 cup packed cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 tablespoon grated lime rind
1 cucumber, peeled and seeded
8 cups (3/4-inch) cubed watermelon
1/2 teaspoon kosher salt
1. Combine 1 cup water and sugar in a microwave-safe dish. Microwave at HIGH 2 minutes; cool completely. Place syrup, juice, and next 6 ingredients (through cucumber) in a blender; blend until smooth. Pour mixture into an 11 x 7–inch glass or ceramic baking dish; cover and freeze 3 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
2. Place watermelon cubes in a large bowl. Sprinkle with salt; toss to combine. Let stand 10 minutes. Spoon about 11/2 cups watermelon mixture into each of 6 bowls; top each serving with about 1/2 cup granita.
YIELD | SERVES 6
CALORIES 170; FAT 0.4g (sat 0g, mono 0.1g, poly 0.1g); PROTEIN 2g; CARB 43g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 244mg; CALC 25mg
Cantaloupe Granita
4 cups cubed peeled cantaloupe
1/3 cup agave nectar
2 tablespoons fresh lime juice
1/8 teaspoon salt
1. Place cantaloupe in a food processor or blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Stir in nectar, juice, and salt. Pour mixture into an 8-inch square glass or ceramic baking dish. Freeze at least 8 hours. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
YIELD | SERVES 4 (SERVING SIZE: ABOUT 1 CUP)
CALORIES 136; FAT 0.3g (sat 0.1g, mono 0g, poly 0.1g); PROTEIN 1g; CARB 35g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 100mg; CALC 15mg
