5 large strawberries, halved
1/4 cantaloupe, cut into balls or cubes
2 bananas, peeled and cut into chunks
1 apple, cut into chunks
Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.
1 tablespoon calorie-free sweetener
1 tablespoon cornstarch
1 cup orange juice
1/4 teaspoon vanilla or almond extract
1 1/2 cups sliced fresh strawberries (about 1 pint)
6 spongecake dessert shells (5-ounce package)
Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely. Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes. To serve, spoon sauce over dessert shells.Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.
CREAM CHEESE BROWNIES
3/4 cup sugar
1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
1 large egg
1 large egg white
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/4 cup “measures-like-sugar” calorie-free sweetener
3 tablespoons 1% low-fat milk
Preheat oven to 350°
Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.
PEANUT BUTTER & JELLY
1/4 cup margarine, softened
1/4 cup no-sugar-added creamy peanut butter
1/2 cup “measures-like-sugar” calorie-free sweetener
1/4 cup sugar
2 large egg whites
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-sugar strawberry spread
Preheat oven to 350°.
Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks. Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.
1 cup graham cracker crumbs
1/2 cup sugar
3 large egg whites
2 8-oz. packages reduced-fat cream cheese, at room temperature
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 cup low-fat plain Greek yogurt
1 tablespoon vanilla extract
1 large egg
1 pint blackberries
1/2 cup seedless raspberry preserves
1. Place a rack in center of oven and another 2 rungs below; preheat to 325°F. Fill a 9-by-13-inch baking pan with 1 inch water. Line a 12-cup muffin tin with cupcake liners and mist with cooking spray.
2. Mix graham cracker crumbs, 2 Tbsp. sugar and 1 egg white in a bowl until evenly moistened. Spoon 2 rounded teaspoonfuls into each muffin cup. Press evenly to form a firm crust. Bake until golden and slightly puffed, 5 to 8 minutes. Let cool on a wire rack.
3. Using an electric mixer on low speed, beat cream cheese in a bowl until smooth. In a separate bowl, mix remaining 6 Tbsp. sugar, flour and lemon zest; add to cream cheese. Mix on low speed until just combined. Scrape down sides of bowl. On medium speed, mix in yogurt, vanilla, whole egg and remaining 2 egg whites, one at a time, until smooth. Divide cream cheese mixture among muffin cups (about 1/4 cup for each). Place pan on middle oven rack. Place baking pan filled with water on rack below. Bake until cheesecakes are slightly puffed, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate for at least 1 hour.
4. Before serving, top each cheesecake with 2 to 4 blackberries. Mix remaining berries, preserves and 2 Tbsp. water in a small pan; bring to a boil over medium heat. Cook, stirring occasionally, until berries are soft and sauce has thickened, 3 to 4 minutes. Cool slightly. Spoon 1 Tbsp. glaze over berries.