Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites) 3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour 1/4 cup unsweetened cocoa powder 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 cup honey Fresh fruit (such as strawberries, raspberries, blueberries or peaches) Place the egg whites in a 5− or 6−quart bowl. Let stand at room temperature for 30 minutes. Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry. Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times. Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350F for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve with the fresh fruit. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Bulgar Wheat and Fruit Stuffing

1 1/4 cup bulgar wheat 1/2 cup apple juice 1/4 cup dried apples 10 dried apricots 1/4 cup raisins 1 8−ounce package seasoned bread stuffing 1/4 cup toasted pine nuts or pecans 1/2 to 3/4 cups fat−free and low sodium chicken broth Salt and pepper for seasoning Bring 2 quarts of salted water to a boil. Add the bulgar wheat, bring back to a boil. Lower heat just enough so that the pot doesn't spill over and cook for 15 minutes. While the bulgar is cooking, pour the apple juice into a micro−safe measuring cup. Chop the apples and apricots. Add the apples, apricots and raisins to the apple juice stirring to combine. Microwave at full power for 1 minute and set aside. Drain the bulgar wheat and return to the pot. Stir in the bread stuffing, apples, apricots, raisins and pine nuts. Stir in just enough chicken broth to moisten the bread. Season to taste with salt and pepper. Heat in the microwave for 3−4 minutes. The stuffing can be made 2 days ahead and stored in the refrigerator. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch

4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm. Amount Per Serving  Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Low Sugar Strawberry Rhubarb Crunch

Servings Per Recipe: 6

Amount Per Serving

Calories: 236

Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g    Dietary Fiber: 4.2gProtein: 3g VIEW DETAILED NUTRITION
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Fruit Bake

6 fresh peaches, pitted and chopped 2 pears - peeled, cored and chopped 4 stalks rhubarb, cut into 1/2 inch pieces 2 tablespoons raisins 1 large papaya - peeled, seeded and cubed (optional) 2 tablespoons biscuit baking mix 1/4 cup light brown sugar 1 tablespoon margarine, softened Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit. Bake in the preheated oven until top is golden brown, 35 to 45 minutes. Amount Per Serving  Calories: 93 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 93

Total Fat: 1.8gCholesterol: 0mgSodium: 44mgTotal Carbs: 20g    Dietary Fiber: 2.3gProtein: 0.8g

Jacky's Fruit and Yogurt Muffins

2 cups all-purpose flour 1 cup white sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 (8 ounce) container blueberry flavored yogurt 1 egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 2 cups blueberries Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups. Bake in preheated oven for 25 minutes. Amount Per Serving  Calories: 205 | Total Fat: 4.5g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Jacky's Fruit and Yogurt Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 205

Total Fat: 4.5gCholesterol: 28mgSodium: 179mgTotal Carbs: 38.1g    Dietary Fiber: 1.1gProtein: 3.6g

Fruit Crumble Recipes: Slow Cooked Apple Brown Betty

3 cups apples - peeled, cored and diced10 slices bread, cubed1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon salt3/4 cup brown sugar1/2 cup butter, meltedPlace apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender. Amount Per Serving  Calories: 349 | Total Fat: 16.9g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 349

Total Fat: 16.9gCholesterol: 41mgSodium: 447mgTotal Carbs: 47.7g    Dietary Fiber: 2.6gProtein: 3.5g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Banana Fruit Smoothie

1 cup pineapple juice3 bananas, sliced1 tablespoon honey2 cups iceIn a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 128 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 128

Total Fat: 0.4gCholesterol: 0mgSodium: 6mgTotal Carbs: 32.6g    Dietary Fiber: 2.4gProtein: 1.2g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Rhubarb Crunch | Submitted By: Carolyn

3 cups diced rhubarb1 cup white sugar3 tablespoons all-purpose flour1 cup packed light brown sugar1 cup quick cooking oats1 1/2 cups all-purpose flour1 cup butterPreheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold. Amount Per Serving  Calories: 365 | Total Fat: 16g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 365

Total Fat: 16gCholesterol: 41mgSodium: 165mgTotal Carbs: 53.8g    Dietary Fiber: 1.7gProtein: 3.3g VIEW DETAILED NUTRITION
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Fruit Crisp Recipes: Apple-Cranberry Crisp | Submitted By: Christina

2 pounds Granny Smith apples - peeled, cored and thinly sliced3/4 cup cranberries1/4 cup white sugar3 teaspoons ground cinnamon1 teaspoon ground nutmeg1/3 cup quick-cooking oats1/3 cup all-purpose flour1/2 cup packed light brown sugar1/4 cup butter, cut into pieces1/2 cup chopped pecansPreheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender. Amount Per Serving  Calories: 269 | Total Fat: 11.5g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 269

Total Fat: 11.5gCholesterol: 15mgSodium: 47mgTotal Carbs: 43.3g    Dietary Fiber: 4.4gProtein: 2.2g VIEW DETAILED NUTRITION
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Reviewed on Dec. 27, 2005 by Trischley    I made this for a Christmas dinner. It won many compliments, however it really was at its finest when it was cold. Delicious! I should've served it cold instead of reheating it before serving. I changed the amount of crisp, quadrupled it actually! Gotta love the crisp! I even baked it in a 9x13 dish since wanted more crisp than filling and, honestly, was out of dishes. This turned out to be a bit of a wrong turn. My insanity resulted in the filling just being a thin little layer at the bottom. I will definitely make this again, but next time I will bake it in a 9x9 or similar dish. Will I quadruple the crisp again? Heck yeah! I might even add more cranberries. They were great and just so few! Oh, and I threw in a handful of orange craisins, the kind you buy in a bag in the raisin area of the grocery store for a little bit of orange zesty juiciness. This recipe is a dream with vanilla ice cream. Thanks for the recipe. I'm hungry for some right now, but all leftovers were gone by the next day. Was this review helpful? [ YES ]
43 users found this review helpful I made this for a Christmas dinner. It won many compliments, however it really was at its... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Fruit Crumble Recipes: Raspberry Peach Crumble | Submitted By: McBeale11

1 pint fresh raspberries3 fresh peaches, pitted and chopped2 tablespoons lemon juice1/3 cup white sugar1 pinch cinnamon1 cup rolled oats1/2 cup unsalted butter1/4 cup brown sugar1/4 cup white sugar1 teaspoon vanilla extract1 teaspoon salt1 pinch cinnamonPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving. Amount Per Serving  Calories: 315 | Total Fat: 16.5g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 315

Total Fat: 16.5gCholesterol: 41mgSodium: 392mgTotal Carbs: 41.3g    Dietary Fiber: 5.1gProtein: 2.4g VIEW DETAILED NUTRITION
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Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't use the sugar in the filling. For the crumble top, I used all brown sugar, and added a little flour as well as some nutmeg. Finally, I didn't do the individual servings, and the recipe called for. I just used a casserole dish, and heaped it all in there. Served it warm, over vanilla ice cream. Mmmmmm! Was this review helpful? [ YES ]
7 users found this review helpful Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Fruit Crisp Recipes: Autumn Apple-Squash Crisp | Submitted By: LMLS

4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks2/3 cup packed brown sugar1/2 cup all-purpose flour2 eggs2 teaspoons milk2 teaspoons vanilla extract2 teaspoons ground cinnamon2 teaspoons ground nutmeg1/2 teaspoon ground cloves4 large Granny Smith apple - peeled, cored and chopped2 large carrots, peeled and shredded1 cup raisinsTopping2 cups rolled oats1 cup wheat bran1 cup packed brown sugar1/2 cup whole wheat flour1 tablespoon ground cinnamon1/2 cup melted butterPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool. Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish. Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes. Amount Per Serving  Calories: 353 | Total Fat: 10.1g | Cholesterol: 56mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 353

Total Fat: 10.1gCholesterol: 56mgSodium: 86mgTotal Carbs: 65.4g    Dietary Fiber: 7.7gProtein: 6.2g VIEW DETAILED NUTRITION
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Pizza Recipes: Fruit Pizza I | Submitted By: Anne

1/2 cup butter, softened3/4 cup white sugar1 egg1 1/4 cups all-purpose flour1 teaspoon cream of tartar1/2 teaspoon baking soda1/4 teaspoon salt1 (8 ounce) package cream cheese1/2 cup white sugar2 teaspoons vanilla extractPreheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill. Amount Per Serving  Calories: 324 | Total Fat: 17.7g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 324

Total Fat: 17.7gCholesterol: 70mgSodium: 260mgTotal Carbs: 37.9g    Dietary Fiber: 0.4gProtein: 4g VIEW DETAILED NUTRITION
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I made this recipe for a fish fry last weekend. I made two batches to experiment- one using store bought cookie dough and one using the recipe from scratch. Neither my husband nor I could tell the difference once the toppings were on, so my advice is to just buy the prepared dough! I decided to make a dozen mini personal pizzas which looked great but took a little longer to decorate (see picture I submitted). This made it easy to eat without a fork/plate. I used marshmallow cream (13oz jar) with the double batch of cheese to lighten it up. I had baked the cookies, chopped the fruit and mixed the cheese the previous night and by the time I finished decorating the mini pizzas (had about 12 with 2 batches), the cheese was very soft. We had a sample at that point and it was great. By the time we drove an hour to the party, dinner was delayed & some folks did not have dessert for 2-3 more hours later. These pizzas did get VERY soggy after the point of 5 or 6 hours. This is not a good recipe for leaving out on a buffet for an all-day BBQ. My recommendation is to make sure you have space in a fridge (which is tricky if you're a guest) and only leave them out for 2 hours maximum before serving. This is a better "served" dish rather than a "grazing" dessert. I still had lots of compliments and they still tasted great, crispy or soggy! The fruit I used were strawberries, blueberries, kiwis, nectarines, grapes, and mandarin oranges. Excellent combination! Was this review helpful? [ YES ]
306 users found this review helpful I made this recipe for a fish fry last weekend. I made two batches to experiment- one using...

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Fruit Crumble Recipes: Graham Cracker Crunch Topping | Submitted By: Nick Angiolillo

2 graham crackers, crumbled1/4 cup brown sugar1/8 teaspoon ground cinnamon2 tablespoons melted butter1 teaspoon vanilla2 tablespoons white sugar1 dash saltPreheat oven to 350 degrees F (175 degrees C). Butter a small baking pan. In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top. Bake in preheated oven for 15 minutes, or until lightly browned. Amount Per Serving  Calories: 319 | Total Fat: 12.9g | Cholesterol: 31mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 319

Total Fat: 12.9gCholesterol: 31mgSodium: 407mgTotal Carbs: 50.4g    Dietary Fiber: 0.5gProtein: 1.1g VIEW DETAILED NUTRITION
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Reviewed on Aug. 21, 2006 by j    Good recipe, but I like my instructions to be a little more specific so I minimize the chance of screwing things up. I finely crushed most of the crackers, leaving a few bits bigger for contrast. I shouldn't have dashed it with salt - I used salted butter and it seemed a little salty - my mistake. Also, I underbaked based on other reviews, and the fact that I pre-made it for later in the day, so I could reheat it before dessert. After initial prep, and before baking, it seemed a little sweet, so I added one more graham cracker. Go ahead - it can take it. I also don't think you need to sprinkle with the white sugar, but if that's your thing, go for it. It tastes like a very sweet graham cracker crust (key lime, cheesecake, etc.). I think next time I'll cut the sugar topping out, bake it lower and slower for more crunch, and throw them in a homemade s'mores ice cream or cheesecake ice cream recipe. That would be tasty, because most graham crackers dissolve when mixed into ice cream. Not bad! Was this review helpful? [ YES ]
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Trifles: Summer Fruit Trifle | Submitted By: K.Glavin

1 (10 inch) prepared angel food cake, cut into 1 inch cubes1 (32 fluid ounce) container vanilla yogurt2 cups sliced fresh strawberries2 cups fresh blueberries, rinsedCover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed. Amount Per Serving  Calories: 189 | Total Fat: 1.6g | Cholesterol: 4mg

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Fruit Crumble Recipes: Peach Pandowdy | Submitted By: TRA DAVIS

6 cups thickly sliced peaches1 tablespoon lemon juice1/2 cup white sugar1 tablespoon cornstarch1 cup all-purpose flour2 tablespoons white sugar1 teaspoon baking powder1/4 teaspoon salt1 tablespoon unsalted butter1/2 cup heavy creamPreheat the oven to 375 degrees F (190 degrees C). Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish. In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl. Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling. Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown. Amount Per Serving  Calories: 280 | Total Fat: 9.5g | Cholesterol: 32mg

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Fruit Crisp Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis

1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg

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This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
185 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...

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Healthy Breakfast Recipes: Purple Monstrosity Fruit Smoothie | Submitted By: Michelle

2 frozen bananas, skins removed and cut in chunks1/2 cup frozen blueberries1 cup orange juice1 tablespoon honey (optional)1 teaspoon vanilla extract (optional)Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie. Amount Per Serving  Calories: 87 | Total Fat: 0.4g | Cholesterol: 0mg

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