1. Top sweet fruits (such as berries, nectarines, and cherries) with a sprinkle of granola or gluten-free flour with a little melted butter substitute. Heat in a double boiler until warm.
2. Sauté sliced, peeled sweet apples, pears, bananas with a little pure maple syrup with melted butter/no trans fat butter substitute.
3. Sprinkle honey, agave, or pure maple syrup and cinnamon on top of ½ red grapefruit and broil until the grapefruit is warm and the sugar has caramelized.
4. Cut a banana in half lengthwise (but leave the skin on). Sprinkle with optional cinnamon. Broil it until the banana begins to carmelize.
5. Core an apple (but leave skin on). Drip enough melted butter/butter substitute and honey/pure maple syrup into the center to fill it. Sprinkle with an optional dash of cinnamon and bake or microwave until the apple flesh is soft.
6. Puree frozen mango or pineapple chunks in a blender. Add a dash of stevia for sweetness. Serve immediately.
7. Mix berries into lowfat Greek yogurt. Sprinkle the top with a dash of pure maple syrup, honey, or raw sugar. Use a match (or preferably) a cooking torch to brown the sugar for “crème brulee”.
8. Mix soft tofu with a small amount of raw sugar or stevia and cocoa powder to taste to make “chocolate mousse”. Top with optional fresh raspberries or sliced strawberries.
9. Melt 70% or greater dark chocolate. Cool. Coat banana slices or whole bananas in chocolate. Roll in finely minced nuts, if desired. Freeze until chocolate is firm.
10. In a double boiler heat cherries until warms. Remove from pot and add a dash of Chambord or other berry liquor and torch the liquor for “cherries flambé”.
From Bonnie Minsky’s Newsletter
