Blueberry-Peach Cobbler
Ingredients
Preparation
Preheat oven to 375°. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
One serving provides approximately 0.5 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.myrecipes.com
- 5 pounds peaches, peeled, pitted, and sliced
- 2 tablespoons fresh lemon juice
- 1 cup granulated sugar, divided
- 3/8 teaspoon salt, divided
- 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided $
- Cooking spray
- 1 teaspoon baking powder
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar
Preparation
Preheat oven to 375°. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
One serving provides approximately 0.5 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.myrecipes.com
Vanilla-Lemon Berry Parfait
Ingredients
Preparation
In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside. In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined. Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture. Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.
One servings provides approximately 1.5 servings of Vegetables and Fruit, and 1 serving of Milk and Alternatives from Canada's Food Guide.
Obtained from http://www.health.com
- 1 cup plain low-fat yogurt
- 2 (3.5-ounce) containers fat-free vanilla pudding
- 2 tablespoons bottled lemon curd (such as Dickinson's)
- 1/2 teaspoon vanilla extract
- 2 tablespoons agave syrup
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 3 cups mixed berries (such as blueberries, strawberries, and raspberries)
- Fresh mint leaves
Preparation
In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside. In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined. Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture. Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.
One servings provides approximately 1.5 servings of Vegetables and Fruit, and 1 serving of Milk and Alternatives from Canada's Food Guide.
Obtained from http://www.health.com
Quick Baked Pears
Ingredients
Preparation
Peel pears; cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper. Cook in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish 5 minutes. Use a large slotted spoon to transfer the pears to serving plates. Drizzle juices from pie plate over pears and serve with frozen yogurt.
One serving provides approximately 1 serving of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.health.com
- 2 large Bosc pears
- 2 teaspoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup dried cranberries or dried mixed fruit
- 1/4 cup low-fat granola
- 1/4 cup apple juice
- 1/2 cup vanilla low-fat frozen yogurt
Preparation
Peel pears; cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper. Cook in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish 5 minutes. Use a large slotted spoon to transfer the pears to serving plates. Drizzle juices from pie plate over pears and serve with frozen yogurt.
One serving provides approximately 1 serving of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.health.com
Chocolate Almond Cherry Crisps
Ingredients
Preparation
Cover a large baking sheet with wax paper. Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.
One serving provides approximately 1 serving of Meat and Alternatives from Canada's Food Guide.
Obtained from http://www.myrecipes.com
- 1 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1 1/2 cups oven-toasted rice cereal
- 3/4 cup dried cherries
- 1/3 cup slivered almonds
- 1/2 teaspoon vanilla
Preparation
Cover a large baking sheet with wax paper. Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.
One serving provides approximately 1 serving of Meat and Alternatives from Canada's Food Guide.
Obtained from http://www.myrecipes.com