Category

dessert

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Banana Split Cereal

By | classroom friendly, dessert, posts, snack, vegetarian
DateMonday, April 9, 2012 at 11:42AM

Servings: 1-2
Who said banana splits were only for desert? Yogurt, cereal and fruit combine to make a powerhouse breakfast! 

Ingredients
1 small ripe banana
1/2 cup frozen blueberries or other fruit
1/2 cup non-fat or low-fat vanilla yogurt
1/2 cup low sugar cereal (Cheerios, Wheaties, Grapenuts, etc.) 

Preparation
Peel the banana and slice it lengthwise (from tip to tip). Wash the blueberries or other fresh fruit. If using another fruit beside blueberries, cut them into small pieces. Spoon the yogurt in a mound in the center of a cereal bowl. Sprinkle the cereal on top of the yogurt. Arrange the banana halves on either side of the yogurt. Sprinkle the top with the blueberries or other fruit.

Complementary Lesson
Fun with Fiber

Source
Smart-Mouth.org

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Fruit Sorbet

By | dessert, peaches, posts, vegetarian
DateThursday, April 12, 2012 at 11:15AM

Servings: 4xXx: Return of Xander Cage (2017)

Ingredients
1 pound frozen strawberries, peaches, raspberries, blueberries or other fruit
1/2 cup low-fat vanilla yogurt

Preparation
Put all the ingredients in a food processor along with a couple of tablespoons of water. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful to not over-process the mixture, or the sorbet will liquefy. Serve immediately, or freeze it for later. If serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian
DateTuesday, April 17, 2012 at 11:25AM

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian
DateTuesday, April 17, 2012 at 11:25AM

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Fruit Sorbet

By | dessert, peaches, posts, vegetarian

Servings: 4

Ingredients
1 pound frozen strawberries, peaches, raspberries, blueberries or other fruit
1/2 cup low-fat vanilla yogurt

Preparation
Put all the ingredients in a food processor along with a couple of tablespoons of water. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful to not over-process the mixture, or the sorbet will liquefy. Serve immediately, or freeze it for later. If serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

Banana Split Cereal

By | classroom friendly, dessert, posts, snack, vegetarian
DateMonday, April 9, 2012 at 11:42AM

Servings: 1-2
Who said banana splits were only for desert? Yogurt, cereal and fruit combine to make a powerhouse breakfast! 

Ingredients
1 small ripe banana
1/2 cup frozen blueberries or other fruit
1/2 cup non-fat or low-fat vanilla yogurt
1/2 cup low sugar cereal (Cheerios, Wheaties, Grapenuts, etc.) 

Preparation
Peel the banana and slice it lengthwise (from tip to tip). Wash the blueberries or other fresh fruit. If using another fruit beside blueberries, cut them into small pieces. Spoon the yogurt in a mound in the center of a cereal bowl. Sprinkle the cereal on top of the yogurt. Arrange the banana halves on either side of the yogurt. Sprinkle the top with the blueberries or other fruit.

Complementary Lesson
Fun with Fiber

Source
Smart-Mouth.org

Fruit Sorbet

By | dessert, peaches, posts, vegetarian
DateThursday, April 12, 2012 at 11:15AM

Servings: 4

Ingredients
1 pound frozen strawberries, peaches, raspberries, blueberries or other fruit
1/2 cup low-fat vanilla yogurt

Preparation
Put all the ingredients in a food processor along with a couple of tablespoons of water. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful to not over-process the mixture, or the sorbet will liquefy. Serve immediately, or freeze it for later. If serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Fresh Fruit Crepes

By | dessert, peaches, posts

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine 

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot. 

Source
Champions for Change