All About "desserts" and "healthy"

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Frozen Raspberry Pie

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This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

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Chocolate Thumbprint Cookies

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Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're reinterpreted with walnut oil and whole-wheat pastry flour for today's healthier eating standards - and, of course, with...

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Pear & Dried Cranberry Strudel

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All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the lines soon grow long for fresh fall-fruit pastries. For most of us, rich strudel wouldn’t be an everyday affair.

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Rhubarb Crisp

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Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime.

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Curried Carrot & Apple Soup

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This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.

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Hot Chocolate

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Our hot cocoa is rich and chocolaty without the overly sweet taste of some packaged mixes. We give it a luxurious froth with a whisk or blender—or use a cappuccino frother if you have one.

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Apricot-Walnut Cereal Bars

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Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start.

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Sauteed Flounder with Orange-Shallot Sauce

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Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended.

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Dark Roast Creme Brulee

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Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.

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"Cocoa-Nut" Bananas

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Cocoa- and coconut-crusted bananas are a treat for the whole family.

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