Fruit Pizza

Fruit Pizza

Prep time: 10 minutes
Yield: 2 servings
Serving Size one half muffin with fruit

Ingredients

1 English Muffin (try whole grain)
2 Tablespoons reduced fat or fat-free cream cheese (see notes)
2 Tablespoons sliced strawberries
2 Tablespoons blueberries
2 Tablespoons crushed pineapple

Directions

1. Split open the English muffin and toast the halves until lightly browned.
2. Spread cream cheese on both halves.
3. Divide the fruit between the two muffin halves and arrange on top of cream cheese.
4. These are best when served soon.
5. Refrigerate leftovers within 2 hours.

Notes

• Use any combination of fruit for topping the pizza.
• No cream cheese? Try peanut butter or sunflower seed butter.
• Make your own whipped cream cheese for easy spreading. Use an electric hand mixer to gradually beat 4 tablespoons of milk into 8 ounces of cream cheese. To make it fruit flavored, add any chopped, soft fruit (fresh, canned, or frozen) while beating. Store in a covered container in the refrigerator.

Raspberry Oatmeal Bars

Raspberry Oatmeal Bars

Prep time: 20 minutes
Cooking time: 45 minutes
Makes: 12 bars
Serving Size 1 bar

Ingredients

CRUST AND TOPPING
1⁄2 cup flour
1⁄4 cup brown sugar
1 cup quick oats
3 Tablespoons butter or margarine
2 Tablespoons applesauce
1 Tablespoon orange juice

FILLING
1 Tablespoon flour
1 Tablespoon brown sugar
1 1⁄2 teaspoons orange juice
2 cups raspberries (fresh or frozen)

Directions

1. Preheat oven to 375 degrees. Spray or lightly oil an 8”x 8” baking pan.
2. Crust and topping: Mix flour and sugar in a bowl. Cut butter into mixture until crumbly. Mix in oats. Set half aside for topping.
3. To remaining mixture, stir in applesauce and orange juice. Press in bottom of baking pan.
4. Filling: Combine flour, sugar, juice and raspberries. Mix well.
5. Spread filling on crust. Sprinkle with topping.
6. Bake 40-45 minutes. Cool. Cut into 12 bars.

Low-Fat Pumpkin Bread

Low-Fat Pumpkin Bread

Prep time: 15 minutes
Cooking time: 1 hour
Makes: 16 1/2-inch slices
Serving Size 1/2 inch slice

Ingredients

non-stick cooking spray or oil
2 2⁄3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground cloves
1⁄4 teaspoon ground ginger
1⁄4 teaspoon nutmeg
4 large eggs
1 cup canned pumpkin
1 cup dried plum puree (see Notes)
1 cup packed brown sugar
1 cup sugar

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
3. Add the eggs and pumpkin. Stir until mixed together.
4. In a large bowl, blend the dried plum puree, brown sugar and sugar.
5. Lightly coat a 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
6. Add dry Ingredients to the plum mixture. Stir only until the dry Ingredients become moistened. Be careful not to over mix.
7. Pour batter into loaf pan and spread into the corners.
8. Bake for about 1 hour or until a wooden pick inserted into the center of the loaf comes out clean.
9. Remove from oven and let cool in pan for 10 minutes.
10. Remove from pan and let cool completely on a rack. Slice to serve.
11. Wrap in plastic or foil to store for several days or freeze for up to a month.

Notes

• To make the dried plum puree: combine 2/3 cup pitted dried plums (4 ounces) and 3 tablespoons water in a blender. Blend until the plums are finely chopped.
• If you don't have dried plums on hand, try using applesauce or plum baby food

Apple Spice Baked Oatmeal

Apple Spice Baked Oatmeal

Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 9 squares (2.5 inches x 2.5 inches)
Serving Size 2.5 inches x 2.5 inches

Ingredients

1 egg, beaten
1⁄2 cup applesauce
1 1⁄2 cups non-fat or 1% milk
1 teaspoon vanilla
2 Tablespoons oil
1 apple, chopped (about 1 ½ cups)
2 cups old fashioned rolled oats
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon cinnamon

TOPPING
2 Tablespoons brown sugar
2 Tablespoons chopped nuts

Directions

1. Preheat oven to 375 degrees. Lightly oil or spray an 8" x 8" baking pan.
2. Combine the egg, applesauce, milk, vanilla and oil in a bowl. Add the apple.
3. In a separate bowl, mix the rolled oats, baking powder, salt and cinnamon. Add to the liquid Ingredients and mix well.
4. Pour mixture into baking dish, and bake for 25 minutes.
5. Remove from oven and sprinkle with brown sugar and nuts.
6. Return to oven and broil for 3 to 4 minutes until top is browned and the sugar bubbles.
7. Serve warm. Refrigerate leftovers within 2 hours.

Notes

• Substitute other fruit for the apple. Try bananas, pears, blueberries or a mixture

Almond Rice Pudding

Almond Rice Pudding

Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 3 cups
Serving Size 1/2 cup

Ingredients

3 cups almond milk
1 cup white or brown rice, uncooked
1⁄4 cup sugar
1 teaspoon vanilla
1⁄4 teaspoon almond extract
cinnamon to taste
1⁄4 cup toasted almonds (optional)

Directions

1. Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
2. Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
3. Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
4. Refrigerate leftovers within 2 hours.

Notes

• Add your favorite berries to the top for some color and a yummy taste!
• Add an extra cup of almond milk for a creamier texture.
• No almond milk? Use non-fat or 1% milk and 1½ teaspoons almond extract.

Healthy Carrot Cake Cookies

Healthy Carrot Cake Cookies

Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 48 cookies
Serving Size 2 cookies

Ingredients

1⁄2 cup packed brown sugar
1⁄2 cup sugar
1⁄2 cup oil
1⁄2 cup applesauce or fruit puree
2 eggs
1 teaspoon vanilla
1 cup flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
2 cups old fashioned rolled oats (raw)
1 1⁄2 cups finely grated carrots (about 3 large carrots)
1 cup raisins or golden raisins

Directions

1. Heat oven to 350 degrees.
2. In a large bowl, mix sugars, oil, applesauce, eggs, and vanilla thoroughly.
3. In a separate bowl, stir dry Ingredients together.
4. Blend dry Ingredients into wet mixture. Stir in raisins and carrots.
5. Drop by teaspoonfuls on greased baking sheet.
6. Bake 12 to 15 minutes until golden brown.
7. Store in airtight container.

Winter Fruit Crisp

Winter Fruit Crisp

Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 8 squares (4 inches x 2 inches)
Serving Size 4 x 2 inch square

Ingredients

4 cups diced apples or pears
2⁄3 cup packed brown sugar
1⁄2 cup all-purpose flour
1⁄2 cup old fashioned rolled oats
1⁄3 cup margarine or butter
1 teaspoon cinnamon

Directions

1. Heat oven to 375 degrees. Lightly spray or oil a square pan (8 x 8 x 2 inches).
2. Arrange fruit in pan. Mix remaining Ingredients and sprinkle over fruit.
3. Bake until topping is golden brown and fruit is tender, about 30 minutes.
4. Refrigerate leftovers within 2 hours.

Notes

• Use any fresh, frozen or drained canned fruit that you have on hand.
• Add 1/2 cup of dried fruit (raisins, cranberries, cut apricots).
• Try vanilla yogurt as a topping and sprinkle with cinnamon.

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 12 muffins
Serving Size 1 muffin

Ingredients

1 1⁄2 cups whole wheat flour
3⁄4 cup sugar
1⁄2 teaspoon salt
2 teaspoons baking powder
1⁄3 cup vegetable oil
1 egg, slightly beaten
1⁄3 cup nonfat or 1% milk
1⁄2 cup unsweetened applesauce
2 cups blueberries (fresh or frozen)

Directions

1. Preheat oven to 400 degrees. Lightly coat the bottom of 12 muffin cups with oil or baking spray.
2. Mix the flour, sugar, salt and baking powder in a large bowl.
3. In a separate bowl, blend vegetable oil, egg, milk and applesauce until smooth. Stir the liquid Ingredients into the flour mixture until just moistened. Lightly stir in the blueberries.
4. Fill each muffin cup about 3/4 full.
5. Bake about 20 minutes, or until the muffin tops are golden brown.  A toothpick inserted into the center of the muffin should come out moist but without batter.

Notes

• To avoid rancid whole wheat flour, store it in a container or bag that keeps the air sealed out. Keep in a cool dark area for up to 3 months or in the freezer for up to 6 months.  Buy amounts that you can use within those lengths of time.
• To use sweetened applesauce, remove about 1 1/2 teaspoons of sugar from the measured amount

Sweet Carrot Bread or Muffins

Sweet Carrot Bread or Muffins

Prep time: 20 minutes
Cooking time: 1 hour
Makes: 12 slices or muffins
Serving Size 1 slice or 1 muffin

Ingredients

1 cup sliced carrots (about 1 can (14.5 ounces) or 2 to 3 fresh carrots)
2⁄3 cup packed brown sugar
1 egg, lightly beaten
1 cup nonfat or 1% milk
1 teaspoon cinnamon
2 cups baking mix (biscuit or pancake mix)
3⁄4 cup raisins or other dried fruit (optional)

Directions

1. Preheat oven to 350 degrees. Prepare baking pans. If making a loaf, lightly spray or oil and flour a 9x5 bread pan. If making muffins, lightly oil or spray a muffin tin.
2. Cook carrots until they are very soft.
3. Fresh - Steam or boil.
4. Frozen - Follow package Directions or microwave, steam or boil.
5. Canned - Rinse and drain.
6. Mash carrots well with a fork or potato masher, or use a blender or food processer to puree until smooth.
7. In large bowl, mix carrots with brown sugar, egg, and milk until well blended. Add remaining Ingredients and mix well.
8. Pour batter into prepared bread pans or fill 12 muffin cups about 2/3 full.
9. Bake bread for 50 minutes or muffins for 18 to 20 minutes, until a fork or knife inserted in center comes out clean.
10. Let cool slightly then remove from pans. Cool completely then store in an air-tight container at room temperature.

Rhubarb Blueberry Crisp

Rhubarb Blueberry Crisp

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 5 cups
Serving Size 1/2 cup

Ingredients

TOPPING
1⁄2 cup packed brown sugar
1⁄2 cup flour
1⁄2 cup old fashioned rolled oats
1⁄4 cup melted margarine or butter

FRUIT FILLING
3 cups chopped rhubarb
3 cups blueberries
2 Tablespoons cornstarch
1⁄2 cup sugar
1 cup cranberry juice
1 teaspoon vanilla

Directions

1. Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Set aside.
2. Spread the rhubarb and blueberries in an 8-inch baking dish.
3. In a 2-3 quart saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly.
4. Add the vanilla and pour mixture over the rhubarb and blueberries.
5. Crumble the oat mixture on top of the fruit.
6. Bake at 350 degrees for 45 minutes.
7. Serve warm or cold. Refrigerate leftovers within 2 hours.

Notes

• Try strawberries instead of blueberries.
• Use apple or grape juice instead of cranberry juice

Fabulous Fig Bars

Fabulous Fig Bars

Prep time: 45 minutes
Cooking time: 30 minutes
Makes: 24 bars (about 2.5 x 2 inches)
Serving Size 1 bar (about 2.5 x 2 inches)

Ingredients

16 ounces stemmed, chopped dried figs
1⁄2 cup chopped walnuts
1⁄3 cup sugar
1⁄4 cup orange juice (juice from 1/2 orange)
2 Tablespoons hot water
1⁄2 cup margarine or butter, softened
1 cup packed brown sugar
1 large egg
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1 1⁄4 cups old fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Lightly spray or oil a 9x13-inch baking pan.
2. Combine figs, walnuts, sugar, orange juice and hot water in a mixing bowl and set aside.
3. Mix together margarine and brown sugar until creamy. Add egg and mix until smooth.
4. Mix flour and baking soda. Stir into egg mixture. Blend in oats to make soft dough.
5. Reserve 1 cup of dough for topping. With floured fingertips, press the remaining dough into a thin layer on the bottom of baking pan.
6. Spread fig mixture evenly over the dough. Crumble reserved dough over top, allowing fig mixture to show.
7. Bake 30 minutes or until golden brown. Cool completely in baking pan. Cut into 24 bars (about 2.5 x 2 inches)

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Prep time: 1 1⁄2 hours
Makes: 8 slices
Serving Size 1 slice

Ingredients

3⁄4 cup sugar
2 eggs
1⁄2 cup Master Mix or baking mix*
1 can (15 ounce) pumpkin
1 can (12 ounce) non-fat evaporated milk
3 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Directions

1. Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” pie plate.
2. Combine all Ingredients in a medium bowl or a blender.
3. Beat 2 minutes with mixer until smooth or blend one minute on high.
4. Pour into pie plate.
5. Bake 55-65 minutes, or until knife inserted into center comes out clean.
6. Cool slightly and refrigerate. Serve cold.
7. Refrigerate leftovers within 2 hours.

Notes

• If you don’t have baking mix on hand, substitute 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoons oil.
• No pumpkin pie spice? Use 2 teaspoons cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon nutmeg.
• Serve with whipped topping or low fat vanilla yogurt

Cherry Oat Crumble

Cherry Oat Crumble

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 6 cups
Serving Size 1/2 cup

Ingredients

6 Tablespoons sugar
1 1⁄2 Tablespoons cornstarch
4 cups tart cherries, pitted, fresh or frozen
3⁄4 teaspoon vanilla
6 Tablespoons whole wheat flour
6 Tablespoons old fashioned rolled oats
3 Tablespoons brown sugar
1⁄8 teaspoon salt
2 Tablespoons butter or margarine, melted

Directions

1. Preheat the oven to 350° F.
2. Mix the sugar and cornstarch together in a large bowl. 
3. Add the cherries and stir to mix.  Add the vanilla and mix again. 
4. Pour the fruit into an 8 x 8 baking pan or 2 quart casserole.
5. In a separate bowl mix together the flour, oats, brown sugar, and salt. Add the melted butter and mix together until the texture is coarse with some clumps.  Distribute the oat topping over the fruit.
6. Bake in the preheated oven for about 30-45 minutes, or until the juices are bubbling and the oat toping is golden brown.
7. Refrigerate leftovers within 2 hour

Apple Bars

Apple Bars

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 12 bars
Serving Size 1 bar

Ingredients

1⁄2 cup all-purpose flour
1⁄2 cup whole wheat flour
1⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 cup brown sugar
1 cup old fashioned rolled oats
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 pinch ground cloves (optional)
1⁄2 cup butter or margarine
3 cups apples, peeled, cored and sliced (about 2 medium apples [3” diameter])
2⁄3 cup raisins
1⁄4 cup sugar

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9"x13" baking pan.
2. Mix flour, salt and baking soda together in a large bowl. Add brown sugar, oats, cinnamon, nutmeg and ground cloves.
3. Cut in butter or margarine with a pastry blender or 2 knives until mixture is crumbly.
4. Spread half of the crumb mixture in the baking pan. Top with apple slices and raisins and sprinkle with sugar. Spread remaining crumb mixture evenly over apples.
5. Bake at 350 degrees for 40-50 minutes. Cool and cut into 12 bars.

Notes

• Substitute ripe pears for apples
• Serve warm topped with vanilla yogur

Butternut Apple Crisp

Butternut Apple Crisp

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 4 cups
Serving Size 1/2 cup

Ingredients

1 small butternut squash (about 1 pound)
3 medium tart apples [3” diameter], peeled and sliced
1⁄4 cup corn syrup
2 Tablespoons lemon juice
3⁄4 cup packed brown sugar
1 Tablespoon corn starch
1 teaspoon ground cinnamon
1⁄2 teaspoon salt

TOPPING
1⁄2 cup all-purpose flour
1⁄2 cup quick-cooking oats
1⁄4 cup brown sugar, packed
6 Tablespoons cold butter or margarine

Directions

1. Heat oven to 375 degrees F.
2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
3. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
4. In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
5. Lightly spray or oil 13” x 9” x 2” baking dish. Transfer squash mixture to baking dish. Cover and bake at 375 degrees for 20 minutes.
6. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
7. Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
8. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
9. Refrigerate leftovers within 2 hours.

Notes

• Freeze extra lemon juice to use later

Buttermilk Scones

Buttermilk Scones

Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 9 scones
Serving Size 1 scone

Ingredients

1 cup whole wheat flour
3⁄4 cup all-purpose flour
1⁄3 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 cup raisins
1⁄4 cup butter, melted
2⁄3 cup buttermilk

Directions

1. Preheat oven to 400 degrees F.
2. Combine whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
3. Add raisins and mix lightly.
4. In a small bowl, combine melted butter and buttermilk. Add liquid Ingredients to flour mixture; mix gently.
5. Spoon dough into 9 equal mounds on a greased baking sheet. Bake until well browned, 18-20 minutes.
6. Serve hot or at room temperature. Best eaten the same day you bake them.
7. Refrigerate leftovers within 2 hours.

Notes

• Substitute vegetable oil for the butter to reduce saturated fat.
• Try other dried fruit. Sprinkle with cinnamon before baking.
• No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly

Baked Berry Oatmeal

Baked Berry Oatmeal

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 6 cups
Serving Size 1 cup

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄4 teaspoon salt
2 eggs
1⁄2 cup brown sugar
1 1⁄2 teaspoons vanilla
2 cups nonfat or 1% milk
4 teaspoons butter or margarine, melted
2 cups cane berries, fresh or frozen (raspberries, blackberries, marionberries)
1⁄4 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs until blended; Stir in brown sugar, vanilla, milk and melted butter.
4. Pour wet Ingredients into the dry Ingredients and stir until well combined.
5. Add the berries and stir lightly to evenly distribute.  Pour mixture into 2 quart baking dish.  Sprinkle with chopped nuts if desired.
6. Bake for 20-30 minutes or until the top is golden brown.
7. Refrigerate leftovers within 2 hours

Hoppin' Pear Salad

Hoppin' Pear Salad

Prep time: 10 minutes
Makes: 4 bunnies
Serving Size 1 bunny

Ingredients

2 cups shredded lettuce or spinach
4 pear halves, fresh or canned
1⁄2 cup cottage cheese
8 pieces sliced almonds
12 raisins

Directions

1. Place about 1/2 cup shredded lettuce on each plate.
2. Place one pear half on the lettuce, cut side faced down.
3. On the narrower end of each pear, make a rabbit face: Poke two pieces of sliced almonds into the pear to make ears. Arrange two raisins for eyes and one for the nose.
4. Place 2 Tablespoons of cottage cheese at the opposite end of each pear half to make a tail.

Notes

• Optional: Add a miniature carrot or two for the bunnies to snack on.
• Look in the bulk food section of the store to buy only the amount you need of raisins or sliced almonds. 

Watermelon Cooler

Watermelon Cooler

Prep time: 5 minutes
Makes: 3 cups
Serving Size 1 cup

Ingredients

3 cups cubed watermelon, with seeds removed
1⁄2 cup orange juice

Directions

1. Place watermelon and juice in blender. Put lid on tightly.
2. Blend until smooth.
3. Drink immediately.
4. Refrigerate leftovers within 2 hours.

Notes

• Juice from 1/2 orange (about 1/4 cup)

Baked Apple Chips

Baked Apple Chips

Prep time: 10 minutes
Cooking time: 2 hours
Makes: 2 apples
Serving Size 1 apple

Ingredients

2 large apples
cinnamon (optional)

Directions

1. Rinse apples and cut crosswise into thin slices. Cut out the core if desired.
2. Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.
3. Bake at 200 degrees for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.
4. Remove from oven and cool. Store in an air-tight container for up to a year.