Warmed Berries with Honey and Ricotta Cheese
Warmed Berries with Honey and Ricotta Cheese
A Healthy and Comforting Dessert
- 1 cup raspberries, divided
- 1 cup blackberries, divided
- 1⁄2 cup blueberries, divided
- 5 Tbsp honey, divided
- 2 tsp vanilla extract, divided
- 1 tsp lemon juice
- 1 cup low-fat ricotta cheese
- 1 cup low-fat cream cheese, at room temperature
- Combine 1⁄2 cup each of the raspberries and blackberries and 1⁄4 cup of the blueberries along with 2 tablespoons of the honey in a saucepan. Gently mash berries with a handheld potato masher or the back of a large spoon. Set heat to medium-low and warm berries for 10 minutes. Remove from heat and stir in 1 teaspoon vanilla and lemon juice.
- Using a handheld mixer, whip ricotta cheese, softened cream cheese, remaining 3 tablespoons of honey, and remaining teaspoon of vanilla until mixture is well combined and smooth. Refrigerate cheese, covered, for 2 hours.
- Spoon cheese among 6 dessert goblets. Top each portion with warmed berries.
- Garnish with remaining raspberries, blackberries, and blueberries. Serve immediately.
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Caramel Rice Pudding
Caramel Rice Pudding
Have a serving of comfort
- 3 cups cooked white rice
- 1⁄2 cup raisins
- 1 tsp vanilla
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 Tbsp sugar
- 1 tsp ground cinnamon
- Grease the inside of a 2 to 3 1⁄2 quart slow cooker.
- Mix all ingredients except sugar and cinnamon in cooker.
- Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
- Sprinkle pudding with sugar and cinnamon and serve warm.
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Turkey-Cran Salad Wraps
Turkey-Cran Salad Wraps
- 1 cup diced cooked turkey breast
- 1⁄2 cup chopped celery
- 1⁄4 cup dried cranberries
- 1⁄4 cup low-fat mayonnaise
- Salt and freshly ground black pepper to taste
- 4 whole-wheat wraps
- Combine turkey, celery, and cranberries in a medium bowl.
- Add mayonnaise and combine well. Add salt and pepper to taste.
- Place 1⁄4 of the turkey salad on each wrap. Roll up and refrigerate or store with a cold pack until ready to eat.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Chocolate-Cashew Fudge
Chocolate-Cashew Fudge
- 4 oz bittersweet chocolate (minimum of 60 percent), chopped into small pieces
- 1⁄2 ripe avocado
- 1⁄3 cup unsweetened cashew butter
- 1⁄3 cup maple syrup
- 1 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1⁄4 tsp salt
- 1⁄3 cup chopped cashews
- Line an 8 1⁄2 x 4 1⁄2-inch loaf pan with unbleached parchment paper, allowing paper to overhang on 2 sides of pan.
- Melt chocolate in a heatproof bowl set over a small saucepan of simmering water until melted and smooth. Set aside.
- Blend avocado, cashew butter, maple syrup, cocoa powder, vanilla, and salt. Add melted chocolate to blender and blend until smooth.
- Scrape mixture into pan and smooth top. Lightly press chopped cashews over top. Chill 2 hours.
- Lift fudge out of pan using parchment paper overhang. Place on a cutting board and cut into 8 bars. Store leftovers in fridge.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Fruity Almond Oat Bars
Fruity Almond Oat Bars
- 3⁄4 cup all-purpose flour
- 1⁄4 tsp baking soda
- 1 cup quick-cooking rolled oats
- 1⁄2 cup packed brown sugar
- 1⁄4 cup sliced almonds
- 1 stick, plus 2 Tbsp unsalted butter, cut into cubes
- 3⁄4 cup of your favorite fruit jam or preserves
- Preheat oven to 375º.
- Whisk together flour, baking soda, oats, sugar, and almonds until well combined.
- With your fingers, work butter into flour mixture until well combined and mixture resembles coarse crumbs. Set aside 1⁄3 cup of this mixture.
- Press remaining flour mixture firmly into the bottom of an 11 by 7 inch baking dish. Spread jam evenly over flour mixture. Sprinkle reserved 1⁄3 cup of flour mixture over jam.
- Bake for 20 minutes, or until top is slightly brown. Cool and cut into bars.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Coconut-Almond Granola
Coconut-Almond Granola
- 5 cups rolled oats (not instant)
- 1 cup dried coconut flakes
- 1⁄2 cup coconut oil
- 1⁄2 cup honey
- 1⁄4 tsp salt
- 1 cup sliced almonds
- Add oats and coconut flakes to the insert of a 6-quart slow cooker.
- Stir in oil, honey, and salt. Be sure all oats are coated with oil and honey.
- Cover slow cooker and cook on High for 3 hours, stirring every 30 minutes. Remove lid during last hour of cooking.
- Stir in almonds and transfer to an airtight container to store.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Sun-Dried Tomato-Basil Hummus
Sun-Dried Tomato-Basil Hummus
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 garlic cloves, chopped
- 1⁄4 cup tahini (sesame seed paste)
- 1⁄3 cup lemon juice
- 4 Tbsp extra-virgin olive oil, divided
- 2 Tbsp water
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
- Salt and freshly ground black pepper to taste
- In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
- Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
- Season with salt and pepper. Transfer hummus to a serving bowl.
- Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Chocolate Banana Pudding
Chocolate Banana Pudding
- 2 1⁄3 cups 2% milk, divided
- 1⁄2 cup granulated sugar
- 1 egg
- 1⁄3 cup unsweetened cocoa powder
- 3 Tbsp cornstarch
- 1 banana, sliced
- 1 tsp vanilla extract
- In a large saucepan, combine 2 cups of the milk and all the sugar. Heat over medium heat, stirring to dissolve sugar, until bubbles form around edge of pan.
- Meanwhile, in a large bowl, whisk together remaining milk, egg, cocoa powder and cornstarch until smooth. While whisking briskly, gradually add hot milk mixture. Pour back into saucepan and cook, stirring constantly, for 8 to 10 minutes or until thickened (do not let boil). Remove from heat.
- Stir in banana and vanilla. Serve warm or pour into a bowl, place plastic wrap directly on surface of pudding to prevent skin from forming and refrigerate for about 2 hours, until chilled.
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Irish Soda Bread
Irish Soda Bread
- 3 cups flour
- 1 Tbsp baking powder
- 1⁄3 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 egg, lightly beaten
- 2 cups buttermilk
- 1⁄4 cup butter, melted
- Preheat oven to 325 degrees.
- Grease a 9 by 5 inch loaf pan.
- Combine flour, baking powder, sugar, salt, and baking soda.
- Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened.
- Stir in butter. Pour into prepared pan.
- Bake for 65 to 70 minutes.
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