Watch this video and learn to make a stunning dessert with a pear, some cranberries, water, sugar and spices - all in about a minute and a half!
Here is the recipe:
4 pears, peeled, halved, cored
1 cup cranberries
1 cup water
1/4 cup brown sugar
1/4 cup Splenda (use brown sugar as a substitute)
1 tsp pumpkin pie spice
Place all in microwave container and cover and cook on full power for 6 minutes. Pears are done when tender. Serve warm on a plate - as shown - or cover and refrigerate for later use.
Citrus Pummelo Cup
Here is the recipe for the Citrus Pummelo Cup:
1 large pummelo or grapefruit
1 tsp warm honey (we warmed it briefly in the microwave)
zest and juice of 1 lime
segments of 1 tangerine
Peel, core and deseed pummelo or grapefruit as shown in the video. Cut into segments and remove seeds and core again as needed. Stack the segments on a plate.
Drizzle with warm honey, lime zest and juice. Garnish with tangerine segments. Cover and chill until ready to serve. Serve in glasses or dessert dishes.
The pummello is a fruit that resembles a grapefruit - we have found them to be somewhat of a conversation piece - they are very large! They are juicy and very sweet - we liken them to grapefruit candy!
We made this recipe using Ambrosia Apples - the title of those gave us the idea. The pineapple is tasty and the acid in it keeps the apples white for a few days!
Victoria Shanta Retelny, RD, LDN, exclaimed, "The videos look great, Judy. They are so sleek and simple. I love it! I am going to make the apple ambrosia tonight with my kids" when she got to preview our videos (our authors do have priveleges).
We love this dessert, too!
2 apples, cored and diced
1/4 cup crushed pineapple in juice, with juice
1 cup light nonfat vanilla yogurt
1 squirt of whipped cream - about 2 tablespoons
1 tablespoon toasted almonds, chopped
Mix all together. Cover and chill until ready to use. Serve in glass bowl and top with more crushed pineapple and toasted almonds. MMMMMMMMMMMMM!
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.