Homegrown Sweets
(Page 3 of 3)
August/September 1993
By Anne Vassal
Preheat oven to 375 degrees. Stir together arrowroot flour and ginger. Pit and slice plums and nectarines. Toss all fruit together with arrowroot flour and pour into a 9" square pan. In food processor (or use pastry blender) pulse flour, sugar, butter, and cinnamon until crumbs are pea-sized. Don't overmix. Add oats (and nuts) and pulse in processor a few times. Sprinkle topping over fruit. Bake 20 to 25 minutes until topping is lightly browned. Let cool slightly before serving.
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Melon Mousse
Riper melons are always sweeter, although often mushier. This mousse is a good way to use up a ripe, mushy melon for a tasty, low-fat dessert.
1½ envelopes Knox unflavored gelatin (about 1¾ tablespoons)
2 tablespoons lemon juice
2½ cups cubed muskmelon or cantaloupe
1 tablespoon sugar
½ cup low-fat lemon yogurt
fresh berries (optional)
In small saucepan, sprinkle gelatin over lemon juice and let soften for one minute. Heat over low heat, stirring constantly until dissolved completely (approximately one minute). In blender, puree melon, gelatin mixture, and sugar until well blended. Pour into bowl and whisk in yogurt. Chill in shallow bowl or dessert glasses for at least three hours. Top with fresh berries and serve.
Oat-Bran Pie Crust
This is an easy, low-fat, high-fiber crust that my mother invented because she hates rolling out pie crust as much as I do. You can press the crust into a pie pan with your fingertips and use it as a shell for fresh fruit. Or crumble the crust on top of fruit with some frozen yogurt.
1½ cups oat bran
¼ cup apple cider or juice
3 tablespoons oil (walnut has a nice fla vor, but any mildly flavored oil will do)
½ teaspoon cinnamon
½ teaspoon vanilla (or almond extract if using a peach filling)
raw sugar
Preheat oven to 350 degrees. Mix all ingredients together with a fork in a 9" pie pan. Pat mixture flat in bottom of pan with fingers, and extend gently and evenly up the sides. (Add a little more juice if crust is too dry — oat bran varies in its absorbency of liquids.) Sprinkle with raw sugar. Bake for 20 to 30 minutes until crust turns golden brown. Let cool. If using only part of the shell, cut crust into wedges, place wedge on plate, and fill with fresh fruit or frozen yogurt. Or, crumble crust and sprinkle over fruit and yogurt.
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