Desert Desserts

Apple Tarts

by: Aubrey & Jennifer Frank

5 cups flour

4 Tbsp sugar

4 sticks of butter

water (til you get a good crumbly consistency.  Maybe 3/4 cup)

Mix flour and sugar.  Add butter.  Then add water.   Chill.

6 cups peeled, cored and diced apples (depending on the consistently you want.  I put mine in a food processor for finely chopped apples)

1 tsp cinnamon (or more!)

1/2 - 3/4 cups sugar

1 Tbsp  flour

Stir filling.

Put filling in tarts.  Bake at 400 for about  15-20 minutes.   Or fry in oil.

 Fruit pizza 

from Alice Johnson:

Crust:  3/4 c. softened butter

           1/4 c. white sugar

           2 c. flour

Blend well, spread on a large pizza pan, and bake for 15-20 minutes at 350 deg. Cool

Topping:

Blend 2 T agave nectar or 1/4 c. powdered sugar into 8 oz Keifer yogurt cheese or cream cheese.  Spread on cooled crust.

To make fruit pizza:  Slice 3 peeled peaches or unpeeled nectarines and arrange over cheese. Drop 3 oz. blueberries over slices.  Coarsely blend another three peaches or nectarines and mix with 2T agave nectar or 1/4 c. sugar, 1 Tablespoon lemon juice, 1/3 c. water and 1-2 T. cornstarch.  Heat and stir until mixture boils for a minute or two.  Pour over the pizza.  Top with more blueberries and kiwi slices if desired.

To make strawberry pizza:  Arrange 3-4 small boxes of strawberries with stem end down in circles on the pizza, covering the entire top.  Mash or blend 1 small container of strawberries and add other ingredients as above to make the glaze.  Optional would be to buy a strawberry glaze but I think it is yucky.

Enjoy!!!

Polenta-Blueberry Cakes

By: Portia Walker

If you're using frozen blueberries, there's no need to thaw before folding them into the batter.
Yield:  2 dozen (serving size: 1 cake)
1 cup all-purpose flour
3 tablespoons yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup butter, softened
1 large egg
2 teaspoons grated lemon rind

1 tsp vanilla
2/3 cup low-fat buttermilk
1/2 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Cooking spray
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Preheat oven to 350°.
Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda), stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, vanilla and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter.
Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 14 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes.

CALORIES 75 (28% from fat); FAT 2.3g (sat 1.3g,mono 0.7g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 15mg; CALCIUM 13mg; CARBOHYDRATE 12.6g; SODIUM 73mg; PROTEIN 1.2g; FIBER 0.3g
Cooking Light, NOVEMBER 2001