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HENRY FORD MACOMB HOSPITAL
Warren Campus
Summer Fruit Dessert Recipes
Maple Cranberry Apple Crumble (Serves 12)
½ cup Flour
¼ cup Sugar
¼ cup Brown Sugar
¼ cup Butter, cut into small pieces
1 ½ qts. Apples, peeled and sliced
1 cup Whole Cranberries
¼ cup Maple Syrup
¼ cup Fresh Orange Juice
2 tbsp. Sugar
1 tbsp. Cornstarch
Measure flour, level with a knife. Combine flour, sugars and butter in a food processor: pulse 10 times, until mixture resembles coarse meal. Combine apples and cranberries in a large bowl, add maple syrup. Combine juice, corn starch and
sugar. Mix well, pour over apple mixture. Spray baking dish with food spray, and spoon apple mixture in. Sprinkle top with
flour/sugar mixture. Bake at 375 degrees for 40 minutes, or until golded brown. Serving size 1/12 of recipe: 173 calories, 4
grams fat (2.5 grams saturated), 10 mg cholesterol, 30 mg sodium, 35 grams carbohydrate (26 grams sugar), 3 grams
fiber.
GRILLED ANGEL FOOD with FRUIT SALSA
Watch the angel food cake very carefully when grilling. Don’t leave the grill for even a second, because it will brown very
quickly! Use your favorite combination of fresh fruits for the salsa. Total time: 26 minutes
1 Prepared angel food cake
1 cup chopped cantaloupe or honeydew melon
1 cup chopped strawberries
½ cup blueberries
1 cup raspberries
½ cup blackberries
¼ cup sugar
2 Tbsp. Lime juice
2 Tbsp chopped fresh mint
1/8 tsp Cayenne pepper, if desired
4 cups any flavor sherbet or sorbet
In a medium bowl, combine fruit, sugar, lime juice, mint and cayenne pepper
and mix well. Cover and refrigerate for a couple of hours before serving.
When ready to serve, prepare and preheat grill. Slice cake into 8 large wedges and place, cut side down, on grill about 6 inches from medium coals. Grill
for 30-60 seconds or until light golden brown. Carefully turn cake pieces
and grill on second side for 30-60 seconds until light golden brown. Serve
with the salsa and the sherbet. Serves 8
PEACH - BLUEBERRY GINGER-OAT CRISPS
Take a bite of this irresistible crisp and you’ll discover that the ginger in both the fruit and crust makes the flavor of
summer-fresh peaches pop. Servings: 8 (about ½ cup each) Carb. Per serving: 29 g or 24 g
4 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3 tablespoons packed brown sugar
2 tablespoons flour
½ teaspoon ground ginger
1 cup fresh or frozen unsweetened blueberries, thawed
8 gingersnaps
2/3 cup quick-cooking rolled oats
¼ cup chopped pecans(optional)
2 tablespoons butter, melted
1 cup frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375. In a large bowl, toss together peach slices, brown sugar,flour and ginger. Add blueberries and ¼ cup
water; toss to combine. Spoon fruit mixture into a 2 quart square baking dish. Bake, uncovered, 20 minutes. Meanwhile,
place gingersnaps in a resealable plastic bag. Seal bag; using the flat side of a meat mallet, crush cookies until in ¼-1/2
inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well
mixed. Sprinkle over partially baked fruit mixture. Bake 15 to 20 minutes more or until fruit is bubbly and topping is lightly
browned. Cool on wire rack 30 minutes. Serve warm. If desired, top with whipped topping. Sugar substitutes: choose from
Sweet N Low Brown or Sugar Twin granulated brown. Follow package directions to use product amount equivalent to 3
tablespoons brown sugar.
Per serving: 153 cal., 4 g fat(2 sat.fat), 8 mg chol, 68 mg sodium, 29 g carb., 3 g fiber, 2 g protein. Exchanges: 0.5 fruit,
1.5 carb, 1 fat. Carb choices:2 Per serving with substitute: Same as above, except 134 cal., 24 g carb., 67 mg sodium. Exchanges:1 other carb. Carb choices: 1.5
REFRESHING FRUIT DIP
Prep Time: 5 min. Ready In: 5 min. Servings: 10
1 (16 ounce) package frozen unsweetened peach slices, thawed
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
1 Tbl. Lemon juice
¼ teaspoon almond extract
Assorted fresh fruit
In a food processor, combine the first four ingredients; cover and process until smooth. Serve with fruit.
¼ cup = 75 calories trace fat 0 sat. fat 0 chol. 8 mg sodium, 19 g carb 2 g fiber 1g protein
From Allrecipes.com
WATERMELON SLUSH
Prep time: 5 minutes Ready In: 5 minutes Servings: 8
8 cups cubed seedless watermelon
¼ cup lime juice
¼ cup sugar
2 cups diet lemon-lime soda, chilled
In a blender or food processor, cover and process the watermelon, lime juice and sugar in
batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes
or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or
until slushy, about 90 minutes. Spoon ¾ cup into bowls or glasses; add ¼ cup soda.
1 cup= 75 calories, 1 g fat, 0 chol., 12 mg sodium, 18 g carb, 1 g fiber, 1 g protein
From Allrecipes.com
Grilled Fruit Salad
If good fresh peaches are not available, use thawed frozen slices that have been blotted dry. Serves 4 / Time: 30 min.
¾ cup vanilla yogurt
2 tablespoons orange marmalade
2 teaspoons white wine vinegar
4 rings fresh pineapple, cored, ½-inch thick
2 ripe peaches, pitted, halved
½ pound red grape clusters, coated with nonstick spray
3 kiwi, peeled and sliced
1 cup fresh raspberries
Shredded orange zest
Toasted, chopped slivered almonds
Preheat grill to high. Brush grill grate with oil. Whisk together yogurt, marmalade, and vinegar in a small bowl; cover and
chill. Grill pineapple until marks appear, 1-2 minutes per side; cut into chunks. Grill peach halves, cut side down, until
marked, about 3 minutes; slice into wedges. Grill grapes until skin splits, about 2 minutes; snip into small clusters. Toss
pineapple and peaches with kiwi and raspberries in a large bowl. Divide fruit mixture and grape clusters among 4 plates,
then drizzle with dressing. Garnish with orange zest and almonds.
Per serving: 198 cal; 1g total fat (0g sat, 0g mono, 0g poly); 2mg chol; 39mg sodium; 48g carb; (3g fiber, 31g total sugars); 4g protein; 1mg iron; 121mg calcium
From Cuisine Lite
PEAR BLUEBERRY CRISPS
Prep time: 10 minutes Cook time: 20 minutes Ready in: 30 minutes Servings: 2
1 small pear, peeled and chopped
½ cup fresh or frozen blueberries
2 tablespoons flour
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon quick cooking oats
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
Divide the fruit between two 6-oz. ramekins or custard cups coated with nonstick cooking spray. In a bowl, combine the
brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350 degrees for
20-25 minutes or until topping is golden brown. Serve warm.
1 serving: 187 calories, 6 g fat, 4 g sat. fat, 15 mg chol., 64 mg sodium, 33 g carb, 3 g fiber, 1 g protein.
From Allrecipes.com
Skewered Grilled Fruit With Minted Yogurt Honey Sauce
8 servings / Active Time: 45 minutes / Total Time: 1 ¾ hours
Sauce:
12 oz (1 ½ cups) nonfat plain yogurt
3 tablespoons honey
2 tablespoons fresh lime juice
3 tablespoons finely chopped fresh mint
Skewers:
4 firm-ripe plums, each cut into 8 wedges
4 firm-ripe peaches, peeled and each cut into 8 wedges
½ ripe pineapple (1 ½ lb), peeled, cored, and cut into 1-inch pieces
Special Equipment: 48 (8-inch) wooden skewers soaked in water 1 hour
Prepare grill for cooking. Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack
3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5
minutes total. Serve fruit on skewers with sauce on the side. Cooks’ note: You can use a lightly oiled well-seasoned ridged
grill pan to cook the fruit. Each (6-skewer) serving about 103 calories and 1 gram fat. Nutritional analysis provided by
Gourmet.
From Epicurious.com
Grilled Peach Sundaes
2 peaches, halved and pitted
1 teaspoon canola oil
2 scoops nonfat frozen yogurt or fruit sorbet
Ground Cinnamon to taste
Preheat grill to high. Brush peach halves with oil. Grill until tender. Sprinke peach with cinnamon. Place 2 peach halves in
each bowl and top with a scoop of frozen yogurt (or sorbet).
Makes 2 servings at 124 calories each; 2 g fat; 0 g Sat fat; 0 g Mono; 0 mg Chol; 28 g Carbohydrates; 4 g protein; 2 g
Fiber; 41 mg Sodium; 319 mg Potassium
From Eating Well