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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2007

Guiltless Desserts
by Alice Osborne

Who would think the lowly plum could be so yummy? And since they are in season right now, they’re also a great produce-section buy (unless you’re lucky enough to have a plum tree or a neighbor with one). This is so good topped with vanilla ice cream!

Almond-Topped Baked Plums

3 C halved plums
1 Tbsp almond or grape seed oil
¼ C raw honey
3 Tbsp fresh lemon juice

½ C sliced almonds
1/3 C whole wheat flour
2 Tbsp raw honey
2 Tbsp almond or grape seed oil
1 tsp vanilla extract

To make the plums:
Saute plums in oil, in large frying pan over med. heat, until soft, about 5 min. Add honey and lemon juice. Spoon plums into 2 qt. baking dish.

To make the topping:
Mix almonds, flour, honey, oil, and vanilla until crumbly, in med bowl. Sprinkle over plums.

Bake at 350º for 25 min. Serve hot or cold. Serves 6 (maybe 3 or 4 if Alice is in the crowd).
  Download this recipe.

Blueberry Pudding
(You’ll put us in your will for this one!)

2 C low-fat cottage cheese
2 C blueberries (fresh are best, but frozen work well also)
1 C nonfat yogurt
3 Tbsp fresh lemon juice
2 Tbsp raw honey

In food processor, blend cottage cheese until smooth, about 3 min. Ad blueberries and blend again until smooth. Transfer to a large bowl. Whisk in yogurt, lemon juice, and honey. Divide mixture into 6 custard cups or small dessert bowls. Chill before serving. Serves 6. (We could eat the entire bowl by ourselves—actually, we have!)

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