With summer unofficially over, grocery stores will soon be packed with fall’s harvest. Apples and pumpkins will fill produce sections and the smell of fresh pies will fill your home.
After a while, though, you might get a hankering for a taste of something different. When you are get tired of apple this and pumpkin that, then consider making the following refreshingly light desserts that will have you thinking of summer even when the leaves are piling up in your driveway.
BANANA GINGERBREAD
Ingredients:
1-1/2 cups whole-wheat pastry flour
1/4 cup wheat germ, toasted
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon ground ginger
1 teaspoon cinnamon
1 cup mashed ripe banana
2/3 cup rice, soy, almond or low-fat milk
2 tablespoons macadamia-nut oil
2-inch piece ginger, pressed to extract juice
2 tablespoons molasses
2 tablespoons honey
1 tablespoon minced crystallized ginger
Directions:
Preheat oven to 350 degrees.
Grease a 9-inch pie plate or an 8-by-8-inch baking pan.
Combine dry ingredients and mix well.
Blend together banana, milk, oil, ginger juice, molasses and honey.
Add to dry ingredients. Fold in crystallized ginger and stir until dry ingredients are moistened, and then pour batter into prepared pan.
Bake 20 to 25 minutes.
Serves 6.
LEMON TOFU DESSERT
Ingredients:
3 oz. lemon-flavored gelatin
1 cup boiling water
1/2 cup cold water
14 ounces soft tofu drained, coarsely crumbled
1 lemon–grated peel and juice
2 egg whites
1/4 cup sugar
Directions:
Dissolve gelatin in boiling water. Pour into food processor or blender; add cold water, tofu, lemon peel and juice. Blend until smooth.
Pour into large bowl.
In a heavy 2- to 3-quart saucepan, stir together egg whites and sugar. Over very low heat, with electric mixer, beat egg whites until soft peaks form.
Fold or gently stir beaten egg whites into tofu mixture.
Pour into individual dessert dishes and chill until set.
Related Articles:
Make a Watermelon Ice Cream Cake and other Cool Summer Treats