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just desserts Try this great selection of dessert recipes to get start- ed. their food!) children don’t see you sneaking unfamiliar ingredients into it. (On the other hand, sometimes you would rather the children in preparing their food encourages them to eat You’re on board. Now, how do we get our children to be healthy eating habits that children will emulate. Involving will keep a variety of nutritious snacks on hand and exhibit fa
yields 4 servings yields 24 servings
RASPBERRY JELLO CRANBERRY MOUSSE PIE
2 tablespoons kuzu root starch 1. In a saucepan, add the kuzu to the cider and water The decadent mousse cream in this pie is also delicious frozen in an
(see recipe note) and stir to dissolve well. ice cream machine. The ingredients will be whipped into a creamy,
1 cup apple cider 2. Add the tea bag and bring to a low boil, stirring con- custard-like consistency. Try it with fresh berries for added taste
and color.
1 cup water stantly. Simmer for 1 minute.
1 raspberry tea bag 3. Cool partially and add the raw honey, mixing well. Spoon into CRUST
1 tablespoon raw honey four individual serving cups. Allow to set in the refrigerator for 1 cup raw macadamia nuts or cashews
4–6 hours before serving.
2 cups shredded coconut
½ cup agave nectar or honey
RECIPE NOTE Kuzu is a natural thickener from the le-
gume family and is very popular in Asian dishes. It comes in MOUSSE
white chunks that you need to dissolve in cold water. 1½ cups fresh or frozen cranberries
1 stalk rhubarb (optional)
1 cup raw hazelnuts or cashews
½ cup dates, soaked in water or coconut
water for 4 hours and drained
yields 4 servings
APPLE CRUMBLE 1 tablespoon pure vanilla extract
1 tablespoon carob powder (optional)
8 apples, thinly sliced 1. In a large bowl, combine the apples, sugar, juice,
½ cup sugar and cinnamon. Arrange the apple slices in the bot- Pinch of stevia
Fresh mint leaves, cranberries, blueberries,
2 teaspoons lemon juice or tom of a 9x13-inch baking pan or in two 9-inch and nuts, for garnish
orange juice round baking pans.
½ teaspoon cinnamon 2. Toast the ground almonds: Place the ground almonds in a bak- 1. To prepare the crust, in a food processor, process the nuts, coconut, and honey or nectar until a ball of dough forms.
1 cup ground almonds ing sheet. Bake at 275˚ F for 15 minutes, stirring every five min- If the mixture is too loose, let stand at room temperature for 30 minutes.
2 tablespoons coconut utes. 2. Press the dough into a pie dish or into 24 tartlet shells. Refrigerate.
2½ cups potato starch 3. In a large bowl, combine the toasted ground almonds, coco- 3. To prepare the mousse, in a food processor or a strong blender, blend the cranberries, rhubarb, nuts, dates, vanilla
¾ cup sugar nut, potato starch, sugar, oil, and egg. Crumble over the ap- extract, and carob powder until smooth, using a spatula to scrape the sides every once in a while. Sweeten to taste
¾ cup oil ples. with a pinch of stevia.
1 egg 4. Bake at 350˚ F for 1½ hours. 4. Spoon the mixture into the crust. Garnish with mint leaves, cranberries, blueberries, and/or nuts. Chill and serve.
376 HEALTHY EVER AFTER fruit. Bake at 350˚ F for 1 hour. Sprinkle the mixture over the germ, oats, and nuts or coconut. olive oil, honey, cinnamon, wheat pan. pitted and sliced peaches, plums, and apricots, 2. In a medium bowl, combine the 1. Layer the fruit slices in a roasting ½ cup ground nuts or coconut ¾ cup gluten-free oats ½ cup wheat germ (optional) ½ teaspoon cinnamon 1/3–½ cup honey, to taste 1/3 cup olive oil 6–7 pounds of fruit, such as apple
377
freezer. Cut and serve when half thawed.
and oil and beat only until well combined. Spread over the filled pie crust, sprinkle with cinnamon, and return to the
smoothies, soups, and sauces.)
of the electric mixer, being careful not to mix with the water that has remained below. (Reserve the water for use in
over the crust and freeze.
in the bowl of an electric mixer, slowly adding the xylitol or sugar, until stiff. Fold into the chocolate mixture. Pour
and freeze.
and creamy. Spoon the creamed nut filling into the pie crust. Top with the kiwi slices, berries, mango, or other fruit
food processor, blend the nuts, agave nectar or honey, and lemon juice for approximately 4–5 minutes until smooth
for 30 minutes. Press the crust into a 9-inch pie dish. Freeze.
mixture is finely ground and forms a lump without sticking to the walls of the bowl. Let stand at room temperature
other fruit
yields 32 servings
