Tropical Parfaits

on June 19, 2015

Ingredients

Fruit:

1 ripe mango, peeled, pitted and diced
1 cup pineapple chunks, diced
1 cup raspberries
1 cup blueberries
2 kiwifruit, peeled and diced
2 tablespoons honey

Yogurt layer:

1 1/2 cups 2% plain Greek yogurt (such as Fage)
2 tablespoons honey
6 tablespoons sweetened shredded coconut
6 rolled cookies

Directions

1. In a large bowl, combine mango, pineapple, raspberries, blueberries, kiwi and honey. Stir gently to combine and set aside.
2. In a medium size bowl, whisk together the yogurt and 2 tablespoons honey. Chill until layering.
3. Place coconut in a small nonstick skillet. Heat over medium heat until toasted; stirring occasionally, 3 to 5 minutes. Remove from heat and cool.
4. Spoon 2 tablespoons fruit into bottom of an 8 ounce glass. Top with 1 tablespoon yogurt and a little coconut. Repeat layering one more time, finishing with coconut. Garnish with a cookie. Fill 5 more glasses with remaining fruit, yogurt, coconut and cookies and serve.

Per serving: 249 calories; 7 grams of fat; 7 grams of protein; 45 grams of carbohydrates; 4 grams of fiber; 66 milligrams sodium; 8 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 6 servings.

Layered Ice Cream Cake

on June 19, 2015

Ingredients

15 chocolate and cream sandwich cookies (such as Oreo)
1 tablespoon milk
8 to 9 ice cream sandwiches, depending on size
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 8 ounce container frozen whipped topping, thawed

Directions

1. Coat bottom and side of a 9 inch round spring form pan with nonstick cooking spray. Line side with waxed paper using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed paper lined pan. Repeat with remaining sandwiches to form a stand up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges.

Per serving: 407 calories; 20 grams of fat; 7 grams of protein; 51 grams of carbohydrates; 1 grams of fiber; 173 milligrams sodium; 54 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 12 servings.

Strawberry Waffle Sundaes

on June 19, 2015

Ingredients

1 container fresh strawberries, hulled and sliced
2 tablespoons orange juice
1 1/2 teaspoons sugar
2 cups biscuit mix
1 1/3 cups milk
1 egg
2 tablespoons oil
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
9 cups vanilla ice cream
6 tablespoons whipped topping
Chocolate sauce, for drizzling

Directions

1. Heat oven to 200 degrees °F. In a medium size bowl, toss together strawberries, orange juice and sugar. Refrigerate.
2. Heat a waffle maker following manufacturer's directions. (Either a square or a round waffle maker works well here.) In a large bowl, combine biscuit mix, milk, egg, oil, vanilla, and cinnamon.
3. Make waffles, as per manufacturer's directions. Keep waffles warm on rack of 200 degree °F oven while cooking next batch. (You will need 12 waffles or waffle sections.)

To serve:

4. Place one waffle or waffle section on a plate. Top with 1 1/2 cups ice cream, 1/2 cup of the strawberry mixture and a second waffle. Add a few more strawberries and dollop with one tablespoon whipped topping. Drizzle with chocolate sauce and serve.

Per serving: 330 calories; 12 grams of fat; 8 grams of protein; 49 grams of carbohydrates; 1 grams of fiber; 348 milligrams sodium; 47 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 12 servings.

Chocolate Covered Pretzel Rods

on June 19, 2015

Ingredients

36 pretzel rods (1 package)
12 ounces semisweet chocolate bars
1 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's

Directions

1. Heat chopped semisweet chocolate bars in the microwave in 30 second increments until melted.
2. Ladle chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits or mini M&Ms.
3. Dry on a cooling rack until set.

Per serving: 118 calories; 5 grams of fat; 1 grams of protein; 19 grams of carbohydrates; 1 grams of fiber; 98 milligrams sodium; 0 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 36 servings.

Page 2 of 2