Watermelon Sundaes

Watermelon Sundaes
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 4 cups watermelon balls
  • 2 cups fresh blueberries
  • 4 dollops whipped topping
  • Red, white, and blue star sprinkles (optional)
Directions
  1. Gently mix together the watermelon and blueberries. Divide among 4 sundae bowls.
  2. Top each bowl with a dollop of topping and garnish with red, white, and blue sprinkles, if using. Serve immediately.
Nutrition Info
104 Calories, 2 g Protein, 5 mg Cholesterol, 23 g Carbohydrates, 17 g Total sugars (0 g Added sugars), 2 g Fiber, 2 g Total fat (1 g sat), 3 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin K

Fruit Fondue

Fruit Fondue
Prep Time
15 minutes plus chill time
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup low-fat cream cheese, room temperature
  • [q:1/2] cup sour cream or plain yogurt
  • 2 Tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • [q:1/4] tsp vanilla extract Fresh fruit cut into bite sized pieces. Ideas:
    • apples
    • pears
    • melon
    • kiwi
    • peaches
    • strawberries
  • Optional:
    • [q:1/8] tsp ground ginger
    • 1 Tbsp orange zest
Directions
  1. Combine cream cheese, sour cream, sugar, cinnamon and vanilla in a medium bowl.
  2. Stir until completely smooth.
  3. Refrigerate for 15-30 minutes.
  4. Serve with fresh fruit
Nutrition Info
Made with plain yogurt and 1 each apple, pear, kiwi fruit: 162 Calories, 4 g Protein, 20 mg Cholesterol, 24 g Carbohydrates, 18 g Total sugars (4 g Added sugars), 3 g Fiber, 6 g Total fat (4 g sat), 112 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin B2 (riboflavin), Vitamin B12, Calcium, Phosphorus

Roasted Garlic Spread

Roasted Garlic Spread
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 1 head of garlic
  • Olive oil
Directions
  1. Preheat oven to 400°. Peel away any extra outer papery white layers. Leave white layers of the individual garlic cloves intact and keep each individual clove attached to the garlic head.
  2. Cut off top [q:1/2] inch of garlic head to expose tops of cloves.
  3. Place garlic head on large square of aluminum foil. Pour a drizzle of olive oil over top of exposed cloves, making sure each clove is properly coated. Wrap aluminum foil around garlic head to cover completely. Place on baking sheet.
  4. Roast for 30 to 35 minutes, until cloves are soft when pressed with a fork. Allow garlic to cool.
  5. Using your fingers or a cocktail fork, pull or squeeze the roasted garlic cloves from their individual skins. Mash with a fork and spread on toasted bread or use as a topping for baked potatoes.
Nutrition Info
Just garlic: 49 Calories, 1 g Protein, 0 mg Cholesterol, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 3 g Total fat (1 g sat), 2 mg Sodium, [nut:1] Vitamin B6

Lite Miso Dip

Lite Miso Dip
Number of Servings
Serves 8
Ingredients
  • 8 oz. Mori-Nu Silken Lite Firm Tofu
  • [q:1/2] cup white miso
  • 1 tbsp. chopped green onion
  • 2 cloves garlic
  • [q:1/4] tsp turmeric
  • 3 tbs olive oil
  • 2 tbsp brown rice vinegar
Directions
  1. Place all ingredients into a blender.
  2. Blend until smooth.
  3. Serve with chips, pita slices or veggies.
Nutrition Info
103 Calories, 5 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 7 g Total fat (1 g sat), 655 mg Sodium, [nut:1] Vitamin K

Eggnog Ice Cream

Eggnog Ice Cream
Number of Servings
1 quart
Ingredients
  • 3 eggs
  • 2 cups milk
  • 1 cup sugar
  • 2 cups eggnog
  • 2 tsp vanilla extract
  • [q:1/4] tsp nutmeg
Directions
  1. In a large saucepan, beat the eggs, milk and sugar until well blended.
  2. Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 20 minutes.
  3. Let the mixture cool.
  4. Add the eggnog, vanilla and nutmeg.
  5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
  6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.

Lemon Sorbet

Lemon Sorbet
Ingredients
  • [q:1 3/4] cups water
  • 2 cups sugar
  • 2 cups juice from freshly squeezed lemons
  • 1 Tbsp freshly grated lemon zest
Directions
  1. Ccombine water and sugar in a small saucepan and bring to a boil.
  2. Keep at a boil until sugar dissolves.
  3. Remove from heat, and allow to cool.
  4. Stir in the lemon juice and lemon zest.
  5. Transfer mixture to a 13-inch by 9-inch metal baking pan.
  6. Stir every half hour.
  7. Freeze until firm (about 2 to 3 hours).
Nutrition Info
Calories: 167 Fat: 0 Carbohydrate: 44.2g (Dietary Fiber 0.2g Sugars 41.1g) Protein: 0.2g Cholesterol: 0g Sodium 1.3g

Creamy Miso Dip

Creamy Miso Dip
Prep Time
20 minutes
Number of Servings
Serves 24
Ingredients
Directions
  1. Place tofu in food processor and blend until completely smooth, stopping once to scrape down sides of bowl.
  2. Add rest of ingredients. Process until completely blended.
  3. Chill at least 1 hour before serving. Serve with raw vegetables like carrots, celery, cucumber spears, cauliflower, and broccoli.
Nutrition Info
13 calories, 1 g protein, 1 g carbohydrates, <1 g total fat, 0 mg cholesterol, 65 mg sodium.

Love Goddess Crostini

Love Goddess Crostini
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 12 slices of baguette, [q:1/4] inch thick
  • [q:1/2] cup pumpkin seeds, toasted
  • 1 large avocado, diced
  • 1 tsp lime juice
  • [q:1/2] cup parsley, chopped
  • 2 tsp flax oil
  • Tabasco sauce
  • Salt to taste
Directions
  1. Slice baguette on a diagonal and place the slices on a baking sheet.
  2. Toast in a 350° oven to desired crispness, about 10 minutes.
  3. In a small skillet over high heat, toast the pumpkin seeds, shaking often, until they start to pop. Let cool.
  4. In a small bowl, combine the avocado, lime juice, parsley, pumpkin seeds, and flax oil.
  5. Top each slice of baguette with the avocado mixture, and season to taste with Tabasco and salt.
Nutrition Info
263 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat, 7 g mono, 4 g poly), 208 mg Sodium, Vitamin B3 (niacin), Folate, Vitamin B1 (thiamine), B2 (riboflavin), B6, C, E, Pantothenic acid, Copper, Iron, Magnesium, Potassium, Selenium, Zinc
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