Archive | Sweets/Desserts

Honey-Roasted Pears with Greek Yogurt

Yield: 4 servings (1/2 pear each) The tangy Greek yogurt is a nice balance to the sweet roasted pears. The honey and walnuts just seal the deal on this tasty dessert. Ingredients: 1 bunch fresh thyme sprigs 2 ripe but firm Bartlett pears, halved and cored 2 tablespoons honey 1/4 cup walnuts, chopped and toasted 1/2 cup fat free […]

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Cornmeal-Olive Oil Cake

Yield: One 9-inch cake This little cake is moist, delicious, and versatile. For dessert, you can top it with whipped cream, ice cream, berries, fruit, simple syrup, or some combination thereof. It is especially delicious with Poached Peaches in Rosemary-Honey Syrup. For breakfast, you can serve it like a breakfast bread — warm, with butter and honey. Ingredients: 3/4 […]

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Dream Date Ice Cream

Yield: 8 servings (serving size: 2/3 cup) In a sophisticated twist, the slight tang of the sour cream in this recipe is balanced by the sweet, chewy bits of date. It’s truly dreamy! Ingredients: 2 1/2  cups whole milk 1/2 cup sugar 1/8  teaspoon salt 4 large egg yolks 1 cup reduced-fat sour cream 1 teaspoon vanilla extract 1 cup coarsely […]

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Golden Door Blueberry Lime Ice

Yield: 6 servings On Wednesday nights, Chef Dean Rucker hosts a cooking class in the kitchen at Golden Door. This not-to-be-missed event offers guests an opportunity to get a behind the scenes look at the healthy, delicious fare coming out of the kitchen. As an intern, I got to assist the Chef with class and […]

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Caroline’s Fruit Crisp

Yield: 1 9-inch fruit crisp My friend Caroline gave me this recipe many, many moons ago. I have used it with a variety of fruit including peaches, apples, and a combo of nectarines and blueberries. Served with a scoop of vanilla ice cream, this is one of my all time favorite desserts.  The original recipe calls […]

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