Baked Pears with Vanilla Yogurt Sauce

(From Studio5)
Ingredients:
3 containers (6 oz ea) low-fat vanilla yogurt
2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
1/2 cup low-fat granola

Method:
Preheat oven to 375 degrees F.
Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes.
Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.
Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.
When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Notes: Delightfully delicious and nutritious recipe from 3-A-Day of Dairy for strong bones and healthy bodies! For more bone healthy recipes see http://www.3aday.org/
Serves 4
For nutrition analysis go to http://www.utahdairycouncil.com/

Chocolate Strawberry Delight

24 chocolate-flavored graham cracker squares (2 1/2 inches each), approximately 2 cups chopped
1/2 cup butter or margarine, melted
1/4 cup sugar
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semi-sweet chocolate, melted
2 teaspoons butter or margarine, melted
Semi-sweet chocolate, grated (optional)

Directions:
1. Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.
2. Combine whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus®. Layer strawberries on top of filling; pour remaining filling over strawberries.
3. Melt chocolate and butter together 1 minute 30 seconds on HIGH in Small Micro-Cooker®; stir until smooth. Drizzle over top using V-Shaped Cutter. Grate additional chocolate over the top with Deluxe Cheese Grater. Filling will set immediately, but can be refrigerated to chill.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008

Avocado Citrus Salad

Dressing
2 limes
2 tablespoons sugar
Dash of salt
2 tablespoons vegetable oil

Salad
1 firm, ripe avocado, peeled, seeded and sliced
2 cups torn romaine lettuce
1 large orange, peeled and cut into sections
1/4 small red onion, sliced into thin wedges
2 tablespoons snipped fresh cilantro (optional)

Directions:
1. For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover; refrigerate until ready to use.
2. For salad, using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut avocado into slices.
3. Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired.

Yield: 4 servings

Nutrients per serving: (1 cup salad, 1 1/2 tablespoons dressing): Calories 180, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 2 g, Sodium 40 mg, Fiber 5 g

©The Pampered Chef, Ltd. 2008

Autumn Fruit Salad

2 medium Granny Smith apples
1 cup halved seedles red grapes
1 can (11 ounces) mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1 container (8 ounces) vanilla low-fat yogurt
Zest of 1 lime
2 tablespoons chopped nuts

Directions:
1. Core and wedge apples using Apple Wedger; cut apples into small pieces.
2. Combine apples, grapes, and mandarin oranges in medium bowl. Add marshmallows, yogurt and lime zest; mix gently. Sprinkle nuts over top. Cover; refrigerate until ready to serve.

Yield: 12 servings

Nutrients per serving: Calories 80, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 1 g, Sodium 20 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Orange Fruit Cups

3 oranges
2 cups sliced or cut-up fresh fruit such as apples, bananas, strawberries, kiwi or melon
Flaked coconut (optional)
Fresh mint leaves (optional)

Directions:
1. Use V-Shaped Cutter to cut each orange horizontally in half. Remove orange segments, leaving rind intact.
2. Cut up orange; toss with remaining fruit. Spoon prepared fruit mixture into orange cups. Garnish with coconut or mint leaves, if desired.

Yield: 6 servings

©The Pampered Chef, Ltd. 2008

Decadent Dipped Strawberries

1 quart strawberries (about 20 large strawberries)
1 cup (6 ounces) semi-sweet chocolate morsels
1 tablespoon plus 1 teaspoon vegetable shortening, divided
1/4 cup white chocolate morsels

Directions:
1. Melt semi-sweet chocolate morsels with 1 tablespoon of the shortening. Dip strawberries into chocolate. Place strawberries on parchment paper to allow chocolate to set.
2. Melt white chocolate morsels with remaining 1 teaspoon shortening; drizzle over strawberries. Allow strawberries to stand at room temperature until set.

Yield: approximately 20 dipped strawberries

©The Pampered Chef, Ltd. 2008

Berry Jello

1 Large Cranberry Jello
Mix with 2 Cups Hot Water Until Dissolved.

Add 1 Can Whole Cranberry Sauce.

Mix in 9x13 pan, chop 1 banana, 1 apple, 1 small can mand.

Orange, 1 bag mixed berries frozen.

Pour Jello mixture over berries mix. Dobble top with Whipping Cream. refrig. till set.

Strawberry Salad

Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings

2 bags (10 oz. each) torn romaine lettuce
2 cans (15 oz. each) mandarin orange segments, drained
4 cups sliced strawberries
1 medium red onion, sliced
1 cup Caramelized Almonds
1 cup Poppy Seed Dressing
TOSS lettuce with oranges, strawberries and onion in large bowl.
SPRINKLE with Caramelized Almonds.
ADD Poppy Seed Dressing; mix lightly. Serve immediately.

KRAFT KITCHENS TIPS
Serving Suggestion Serve with a whole wheat roll.

Jazz It Up For a quick main-dish salad, add 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken

Breast Strips.

Caramelized Almonds:

Prep Time: 5 min

Total Time: 1 hr 10 min

Makes: 8 servings, 2 Tbsp. each

1 cup PLANTERS Sliced Almonds
6 Tbsp. sugar
TOSS almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
SPREAD into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
BREAK into small pieces. Store in tightly covered container at room temperature.

Poppy Seed Dressing
Prep Time: 5 min

Total Time: 5 min

Makes: 14 servings, 2 Tbsp. each

1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup wine vinegar
1/2 cup olive oil
1/2 cup canola oil
1 Tbsp. onion juice
3 Tbsp. KRAFT Mayo Real Mayonnaise
4-1/2 tsp. poppy seed

BEAT sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended.
ADD olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover.
REFRIGERATE until ready to serve.

Fruit dip

Blend together:

8oz cream cheese
1 can sweetened condensed milk
Orange or other extract to taste (opt).

Fold in 1 small carton cool whip. So simple, yet so divine!