Low Calorie Dessert of Roasted Pineapple with Raspberry Sauce


1 pineapple
1/3 cup rum
1/4 cup firmly packed brown sugar
1/2 teaspoon ground nutmeg
6 mint sprigs

Raspberry Sauce

2-1/2 cups fresh raspberries or frozen sweetened raspberries, thawed
1/3 cup water
1 tablespoon lemon juice
2 tablespoons sugar


  1. To make the sauce, process the raspberries with the water in a blender or food processor.
  2. Place a fine-mesh sieve over a small bowl and strain to remove the seeds. Add the lemon juice and sugar and stir until the sugar dissolves. Fresh raspberries may need additional sugar.
  3. Preheat an oven to 400°F (200°C). Coat a glass 13- x 9-inch baking pan with nonstick cooking spray.
  4. Peel, quarter, and core the pineapple. Cut each quarter lengthwise into thirds and then crosswise in half.
  5. Place the spears into the prepared pan. Sprinkle with the rum, brown sugar, and nutmeg. Stir and toss to coat the pineapple evenly.
  6. Bake, stirring every 10 minutes, until the pineapple is tender and the pan juices have mostly evaporated, about 30 minutes.
  7. To serve, place 1/4 cup of the raspberry sauce on individual plates. Top with an equal number of the pineapple spears. Garnish with a mint sprig.
  8. Refrigerate leftover sauce in a tightly covered container. Serve within 5 days.

Makes 6 servings.

Source: Mayo Clinic


Popular Moroccan Pastry with Almond Paste


7 oz plain flour
2 tbsp melted butter
about 2 tbsp orange flower water or water
1 large egg yolk, beaten
pinch of salt
icing, sugar. to serve

Almond Paste

7 oz ground almonds
4 oz icing sugar or caster sugar
2 tbsp orange flower water
2 tbsp melted butter
2 egg yolks, beaten
1/2 tsp ground cinnamon


  1. To make the almond paste, mix together all the ingredients until smoothly blended.
  2. Mix the flour and salt, then stir in the butter, orange flower water or water and about three-quarters of the egg yolk. Stir in a little cold water, to make a fairly soft dough.
  3. Knead the dough for about 10 minutes, until it is smooth and elastic, then roll it out as thinly as possible.
  4. Cut the dough into long strips about 3-inch wide.
  5. Preheat the oven to 180ºC/350ºF.
  6. Roll snmll pieces of the almond paste between your hands into thin “sausages” about 3-inch long with tapered ends.
  7. Place these in a line along one side of the strips of pastry, leaving a gap of about 1-1/4 inches between them. Dampen the pastry edges with water, then fold the other half of the strip over the filling and press the edges together firmly.
  8. Using a pastry wheel, cut around each “sausage” (as you would with ravioli) to make a crescent shape. Make sure that the edges are firmly pinched together.
  9. Prick the crescent shapes with a fork and place them on a buttered baking tray. Brush with the remaining egg yolk and bake for 12-16 minutes, until lightly coloured. Cool and then dust with icing sugar.

Makes 16 pieces.

Source: Best of Morocco

Pancakes with Beer Batter


4 cups breakfast cereal
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can light beer
1 cup whole milk
1 egg
2 tablespoons butter, melted; plus more for cooking the pancakes
2 tablespoons whole milk
1 tablespoon butter
1 cup powdered sugar
2 tablespoons malted milk powder


  1. For the pancakes: Put the breakfast cereal and flour in a food processor or blender and let it run on high until the cereal is properly dusted up. Empty that into a large mixing bowl and add the baking powder, baking soda, and salt.
  2. In a separate mixing bowl, combine the beer, milk, egg, and melted butter and whisk together.
  3. Slowly pour your wet ingredients into your dry ingredients and whisk together.
  4. Heat about a teaspoon of butter in a large nonstick sauté pan over medium heat.
  5. When the butter is fully melted, pour in about a 1/2 cup of your pancake batter and swirl the pan a little bit so the batter disperses evenly. Fit as many pancakes as you can into the pan without the edges touching.
  6. When bubbles start to form on top of the pancake, after about 3 minutes, flip the pancake and cook for another 2 minutes on the other side, until the batter is cooked through and there’s some good browning on the outsides. Repeat until all the batter is used. To keep the pancakes warm until serving, wrap them together in tin foil. It will keep them tender and moist.
  7. To make the glaze: Heat a small saucepot on medium-low heat, and add the milk and butter. When the butter melts, whisk in the powdered sugar and malt powder. Whisk over the heat for 15 seconds then turn off the heat.
  8. Stack the pancakes at least three high on a plate, pour a bunch of glaze over the top, then garnish with some extra crushed-up breakfast cereal.

Makes 8 medium pancakes.

Source: The Culinary Bro-Down Cookbook

Apple Sherbet


2/3 cup dry white wine
1/4 cup soft light brown sugar
1 strip of thinly-pared lemon rind
2 tablespoons lemon juice
1 piece of fresh root ginger, peeled, cored and sliced
1 lb cooking apples, peeled, cored and sliced
small angelica or other herb leaves, to decorate


  1. Put the wine, sugar, lemon rind, lemon juice and ginger into a pan and stir over a low heat until the sugar has dissolved. Increase the heat and bring to the boil.
  2. Add the apple slices and poach them for 8-10 minutes, or until they are tender. Remove from the heat and leave to cool.
  3. Discard the lemon rind and ginger and puree the fruit and juice in a blender.
  4. Pour the mixture into a container, cover with foil and freeze for 1 hour.
  5. Turn the mixture into a chilled bowl and beat it to break down the ice crystals.
  6. Return the mixture to the freezer for 3-4 hours, until it is firm.
  7. To serve, transfer the sherbet to the refrigerator for about 30 minutes. Serve it in scoops, decorated with the herb leaves.

Makes 4 servings.

Source: Cooking Naturally

Chocolate Coffee Cake with Pecan and Marshmallow Topping


1-3/4 cups granulated sugar
1-3/4 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
5 squares unsweetened chocolate, melted
1 cup strong black coffee, lukewarm
3/4 cup sour cream
1/4 cup vegetable oil


2 cups miniature marshmallows
1 cup chopped toasted pecans


3 squares semi-sweet chocolate
3 tbsp butter
2 tbsp hot water
1 tsp maple syrup


  1. Preheat oven to 350°F (180°C).
  2. Combine cake ingredients in a large mixing bowl. Beat on high speed of electric mixer for 2 minutes.
  3. Pour into a greased 9″ springform pan.
  4. Bake for 50 to 55 minutes or until toothpick inserted in centre comes out clean.
  5. Sprinkle with marshmallows and nuts and bake 5 minutes more.
  6. Remove from oven; cool 30 minutes.
  7. To make glaze, melt ingredients over low heat or in microwave on MEDIUM, 2 minutes. Drizzle over warm cake.
  8. Cake can be served warm or made ahead and served at room temperature

Makes 12 servings.

Source: Family Circle magazine