Sugar isn’t bad, except when you overindulge. The secret to a wholesome and delicious dessert is realizing that it doesn’t have to be sugary to be good or bland to be healthy.
Easy Orange Sherbet
Easily whip up this treat while on the lake or at the beach. Two ingredients with the illusion of many exotic additives.Great on any summer day.
Combine two (14-ounce) cans sweetened condensed milk and six (12-ounce) cans orange carbonated beverage in freezer container of a 6-quart hand-turned or electric freezer, stirring well. Freeze according to manufacturer’s instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
For Easy Pineapple-Orange Sherbet, add one 8-ounce can crushed pineapple, undrained, to mixture. Freeze according to above recipe.
Cut the stems off 48 strawberries (and cut the small tip off the ends so the strawberries stand up when placed on the platter). Hollow out the insides, and place all strawberries on a paper towel, and allow juices to drain.
Optional: Dip the tips of strawberries into 1 1/2 cups of melted dark chocolate. Set the strawberries on a parchment-lined cookie sheet, (set strawberries on the tip dipped in chocolate), and place in refrigerator for about 30 minutes.
Add 1 cup low fat cottage cheese, 1/4 cup honey, 2 tablespoons lemon zest, and 1 tablespoon lemon juice to blender; blend until smooth. Place filling in plastic sandwich bag; cut off a small piece of tip from a corner, and use like a cake bag to fill strawberries. Place in refrigerator until serving time. (Fill strawberries as close to serving time as possible.)
Mixed Berry Cobbler
If you splurge–and you will–, do it with something like this mouth-watering berry cobbler, filled with antioxidants. Reward yourself with this delicious treat about every 30 days.
Preheat oven to 375 degrees.
Make the topping by sifting together 1 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Cut 2 tablespoons cold (salted or unsalted) butter into sifted mixture until it resembles crumbs.
In another small bowl, combine 2/3 cup low-fat buttermilk, 1 large egg, and 1/2 teaspoon vanilla. Set aside.
Make fruit mixture by placing berries into large bowl. In another bowl, combine 1/3 cup sugar and 3 tablespoons corn starch and add to the berries, stirring gently to combine.Transfer the berry mixture to a 9-inch baking pan.
Finish crust topping, by pouring buttermilk mixture into the flour mixture and stir gently with spoon until just combined. Spoon the topping onto the fruit in blobs. You don’t need to cover all the fruit like a traditional cobbler. Sprinkle the top with 1 to 2 teaspoons sugar.
Bake for 35 minutes, or until top is golden brown. Let cool a little, and serve warm.