The tiny booklet amid the well-used cookbooks doesn’t show much wear and tear. It proclaims treatments for all sorts of illnesses and is in fact, a come-on to purchase a book that will solve all the health ills in North America and beyond.
This week’s recipes are fruit-based with headlines in the booklet that suggest they are tasty plus healthy.
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Double Berry Sundae
1/2 pint raspberries
12 oz. container blueberries
2 tbsps. fresh orange juice
1 tbsp. honey
1 tsp. vanilla
1/4 tsp. almond extract
1 pint non-fat frozen vanilla yogurt
Place half the raspberries in a medium glass bowl. Mash lightly with a fork. Add the blueberries, orange juice, honey, vanilla, almond extract and the remaining raspberries. Stir well to mix.
Cover and let stand for at least 30 minutes to allow flavours to blend.
Scoop the frozen yogurt into four dessert dishes. Stir the berry mixture and spoon over yogurt.
Topping may be stored in refrigerator for 1-2 days.
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Honey Marinated Grapefruit
4 ruby grapefruit
2 tbsps. honey
1 tbsp. minced fresh mint
Grate about 1 tsp. of the rind from one grapefruit. Cut that grapefruit in half through the middle and squeeze out the juice. Set aside.
Place the honey in a small microwave-safe dish. Microwave on medium power for 20-30 seconds or until warm. Add the grapefruit juice and grated rind and mix well.
Peel the remaining grapefruit with a sharp paring knife, cutting away most but not all of the white pith below the peel.
Carefully separate the grapefruit into sections. Remove any seeds and pierce each section in 1 or 2 places with the tip of the knife so the marinade can permeate the grapefruit.
Arrange the grapefruit sections on dessert places. Pour the honey mixture over the sections. Let stand for at least 15 minutes to let the flavours blend. Chill, if desired. Sprinkle with the mint before serving. Makes 4 servings.
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Toasted Oat Apple Crumble
6 medium apples
1/2 cup unsweetened applesauce
3/4 cup quick cooking rolled oats
3 tbsps. toasted wheat germ
3 tbsps. packed light brown sugar
1 tsp. ground cinnamon
1 tbsp. canola oil
1 tbsp. butter, cut into small pieces
Preheat oven to 350 degrees F. Coat a 12x8 inch baking dish with no-stick spray.
Cut the apples in half length-wise. Remove the cores and stems and discard. Cut apples into thin slices.
Place the apple slices and applesauce in the prepared dish. Toss to coat the apples evenly with the sauce. Spread out evenly in the dish.
In a small bowl mix the oats, wheat germ, brown sugar and cinnamon. Drizzle with the oil. Add the butter. Mix with fingers to work the oil and butter into the dry ingredients.
Sprinkle the oat mixture evenly over the apples. Bake for 30-35 minutes or until the topping is golden and the apples are bubbling. Serve warm, with ice cream, if desired. Makes 6 servings.
Joyce Walter can be reached at ronjoy@sasktel.net
