PEACH-LIME SORBET

This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches
before you buy them to make sure they’re sweet and ready to eat.

11⁄2 cups water
2⁄3 cup sugar
2 tablespoons light corn syrup
1 pound fresh peaches or nectarines,
halved and pitted
1 teaspoon freshly grated lime zest
6 tablespoons lime juice
1⁄4 teaspoon salt
1. Stir water, sugar and corn syrup in a largesaucepan
over medium heat until the sugar
dissolves. Add peaches (or nectarines); bring to
a simmer. Reduce heat, cover and simmer for
10minutes.
2. Pour the fruit-syrup mixture into a blender.
Add lime zest, juice and salt; blend until
smooth. Pour into a large bowl and refrigerate
until cold, 4 hours or overnight.
3. Freeze the sorbet mixture in an ice cream maker, according to the manufacturer’s directions.
(Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours.

Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping
the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH (1 QUART ) .
PER S ERV ING: 109 CALORIES; 0 G FAT (0 G SAT, 0 G MONO); 0 MG CHOLESTEROL; 29 G CARBOHYDRATE;
0 G PROTEIN; 1 G FIBER; 77 MG SODIUM; 115 MG POTASSIUM.
7

CHERRY-ALMOND CRUMBLE

ACTIVE TIME : 20 minutes | TOTAL : 1 hour 10 minutes

A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a
crust. Celebrate the arrival of cherries with this rich-tasting crumble.

FILLING:

11⁄2 pounds sweet cherries (5 cups), pitted
1 cup raspberries
1⁄3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon kirsch or brandy (optional)
TOPPING
2⁄3 cup whole-wheat flour
1⁄2 cup old-fashioned rolled oats (not instant)
1⁄2 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped slivered almonds or walnuts
11⁄2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)
1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 11⁄2- to 2-quart dish)
with cooking spray.
2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and
kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking
dish. Cover with foil and bake for 20minutes.
3. To make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl
with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to
coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are
moistened.
4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the
surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender
and topping is lightly browned, 20 to 25minutesmore. Let cool for at least 10minutes before
serving. Serve warmor at roomtemperature with ice cream(or frozen yogurt), if desired.

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH.
PER S ERV ING: 248 CALORIES; 5 G FAT (1 G SAT, 2 G MONO); 4 MG CHOLESTEROL; 52 G CARBOHYDRATE;
4 G PROTEIN; 5 G FIBER; 16 MG SODIUM; 371 MG POTASSIUM.

Protective Custody

Rhubarb-Peach Shortcake

Juicy rhubarb and fragrant peaches soak deliciously into tender buttermilk biscuits.
( Sorry, no pictures)

Ingredients

Biscuits

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 tablespoons cold unsalted butter, cut into small pieces
• 2 1/2 tablespoons cold reduced-fat cream cheese, cut into small pieces
• 3/4 cup buttermilk
• 1 large egg white, lightly beaten
• 1 teaspoon sugar

Filling

• 12 ounces rhubarb, trimmed and cut into 1/2-inch pieces (3 cups)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2 ripe peaches
• 1/4 cup whipping cream
• 1 cup nonfat vanilla yogurt

Preparation

1. To make biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray. Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Cut butter and cream cheese into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk; stir with a fork just until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead it very briefly. Pat into a 1/4-inch thickness and cut biscuits with a 3-inch cutter. Reroll any dough scraps and cut them too. Arrange biscuits on the prepared baking sheet, brush tops with egg white and sprinkle with 1 teaspoon sugar. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool slightly.
3. To make filling: Stir together rhubarb, 1/2 cup sugar and lemon juice in a medium saucepan. Bring to a simmer over low heat. Cook, uncovered, for 1 minute. Transfer the rhubarb to a bowl with a slotted spoon. Increase heat to medium and boil the liquid until it is syrupy, about 2 minutes. (You should have about 1/2 cup.) Add the syrup to the reserved rhubarb and set aside.
4. Blanch peaches in boiling water for 1 minute. Remove with a slotted spoon and refresh under cold water. Slip off skins. Cut the peaches in half, remove pits and thinly slice. Add to the rhubarb and stir gently to mix. Whip cream in a chilled bowl until firm peaks form. Fold into yogurt.
5. To assemble shortcakes: Slice the biscuits in half with a serrated knife and place bottoms on dessert plates. Spoon the fruit filling onto and around the biscuits. Spoon a little of the yogurt-cream topping over the fruit. Replace biscuit tops and finish with a dollop of topping.

Nutrition

Per serving: 302 calories; 7 g fat (5 g sat, 1 g mono); 22 mg cholesterol; 52 g carbohydrates; 7 g protein; 2 g fiber; 501 mg sodium; 353 mg potassium.
Nutrition Bonus: Folate (26% daily value), Calcium & Iron (15% dv).
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

Strawberry-Rhubarb Bread Pudding

Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Ingredients

Custard

• 4 large egg whites
• 4 large eggs
• 1 cup skim milk

Seasonings

• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon freshly grated orange zest

Bread & filling

• 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
• 2 cups roughly broken gingersnaps
• 2 cups quartered strawberries, fresh or frozen (thawed)
• 1 cup diced rhubarb
• 1/4 cup chopped walnuts, lightly toasted (see Tip)

Topping

• 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)

Preparation

1. Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
3. Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips & Notes

• Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

• Tips: Spread walnuts on a baking sheet, place in a preheated 350 degree F oven and toast, stirring once, until fragrant and lightly browned, 7 to 9 minutes.
• To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Nutrition

Per serving: 320 calories; 10 g fat (2 g sat, 3 g mono); 106 mg cholesterol; 46 g carbohydrates; 11 g protein; 4 g fiber; 334 mg sodium; 374 mg potassium.
Nutrition Bonus: Vitamin C (43% daily value), Folate (26% dv), Iron (20% dv).
3 Carbohydrate Serving
Exchanges: 1 starch, 2 other carbohydrates, 2 fat