Low Cal Angel Food Cake & Pineapple Dessert

In mixing bowl combine:
1 Package Angel Food cake
1 large can Crushed Pineapple

Pour into greased 9x13 pan and bake 325 degrees for 50 minutes.

Serve with Low Fat Whipped Cream

Deviled Hearts

Makes 32

1 (8 oz) pkg of cream cheese, softened
2/3 cup plus 2 tablespoons superfine sugar
1/3 cup sour cream
1 lemon, zested
1 1/2 tablespoons fresh lemon juice
1 teaspoons vanilla extract

Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth.
Scrape down sides of the bowl and set aside.

1 ¼ cups heavy cream
In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.

16 large strawberries, tops cut and split in half lengthwise
Slice the backs of each strawberry, every so slightly, so they sit up straight. Using a small measuring spoon or melon baller, carefully hollow the inner center of each strawberry.

Fill a piping bag (fitted with a star tip) with the cream cheese mixture and pipe into each cut strawberry.
Garnish options:
1/2 cup graham cracker crumbs sprinkled over
Shaved chocolate

Berry Brownie Cobbler

1 c semi sweet chocolate chips, plus one square of Bakers dark chocolate
1/2 c butter, cut in several pieces
4 cups fresh blueberries or raspberry
1 c sugar
1/2 c pecans, chopped
3 eggs
1/2 tsp vanilla extract
2/3 c flour

Chantilly Cream

Chantilly Cream
from Mr. Joe

2/3 cup heavy cream
1 tsp brandy
1 tsp Grand Marnier
1 tsp vanilla
1/4 cup sugar
2 Tbsp sour cream

Refrigerate bowl and beaters. Combine cream, brandy, Grand Marnier and vanilla in bowl. Beat on medium for one minute. Add sugar and sour cream. Beat on medium for 3 minutes or until soft peaks form. Do not over beat.

It's always good to have leftovers, because it's super tasty in your coffee the next morning!

Rachel Louws

Pomegrante Poached Pears

4 Bosc Pears
1 1/2 cup Pomegranate Juice
1 cup Muscatel/Riesling Dessert Wine

Toasted slivered Almonds
Pomegranate Seeds/Arils
Yogurt


Peel pears,place pears in saucepan, pour wine juice over.
Simmer over medium heat for 30-45 minutes, drain juice into small saucepan, Transfer pears to shallow bowl.
Boil and reduce poaching liquid to 1/2 cup.
Toast Almonds

Serve pears on individual dished.
Drizzle reduced juice over pears.
Sprinkle pomegranite seeds/arils
Dollop spoonful of yogurt on the side

Rosemary Shortcake with Balsamic Strawberries & Honey Cream

Shortcake:
2 1/2 c flour
1/2 c sugar
2 t baking powder
2 t baking soda
1/2 t salt
Add:
6 T butter, chilled
Add:
1/4 c sour cream
3/4 c buttermilk
fresh rosemary

whipping cream
crystal sugar

Combine dry then add wet mix dough, but not into ball.
Turn dough out onto lightly floured surface and gently kneed forming smooth ball.
Roll out into 3/4 in thickness. Cut into desired shapes.
a\Arrange on parchment lined baking sheet.
Brush tops with cream, sprinkle with sugar.
Bake 350 degrees for 25-30 min, till golden and firm.
Cool on rack.

Balsamic Strawberries:
2 pints strawberries
1/4 c balsamic vinegar
1/4 c sugar
1 t lemon peel
Toss together and spoon on the split shortcakes


Honey Cream:
2 pints sour cream
6 T honey
1 t lemon peel
Top strawberry covered shortcakes with cream

Bananas Foster

1 stick (1/2 cup) butter
1/2 c brown sugar
1/2 t cinnamon
Melt in sauce pan, then add:
4 banana's cut lengthwise

Pineapple rings (optional)
Add:
1/4 cup dark rum, till hot and ignite the rum
Place bananas/pineapple over ice cream, pour sauce over, add toasted coconut and favorite nuts!