• 8 egg whites
• 1 3/4 cups white sugar
• 2 1/2 cups hazelnuts, skinned and chopped
• 2 1/2 cups chopped almonds

Directions

1. Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
2. In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
3. Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
4. Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

Directions

In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.

Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.

*A great snack to make with kids after school!

Ingredients:
• 1 whole wheat wrap
• 4 strawberries OR small handful of raisins
• I ½ tablespoons low fat cream cheese
• 4 teaspoons granola
• Drizzle of honey

Directions:
Split the wrap into 4 equal long sections
Spoon cream cheese into middle of each section
Cut up strawberries into quarters and place onto cream cheese OR sprinkle raisins
Sprinkle one teaspoon of granola and drizzle with a small amount of honey
Roll up your 4 mini wraps and enjoy!
Makes 2 servings

Ingredients:
2 tbsp lemon juice
1 tbsp orange juice
1 tbsp honey
2 large nectarines, sliced into wedges
1 cup raspberries
1 cup blackberries
2 tablespoons chopped fresh mint

Preparation:
Whisk lemon juice, orange juice and honey until blended.
Place cut nectarines and berries in a serving bowl. Drizzle citrus and honey mixture over fruit. Toss gently to combine. Scatter mint on top. Refrigerate until ready to serve.

Serves 4

Ingredients:

1 1/2 cups flour

2 1/4 teaspoons baking powder

2 tablespoons honey

1 cup milk

2 eggs

3/4 cup corn meal

1/4 cup butter

Kernels from 2 ears of corn

Instructions:

Preheat oven at 425 degrees

Combine flour, baking powder, salt, corn meal, and then sift.

Mix eggs, butter (melted), honey and milk together. Add this to the flour mix and blend until the ingredients are all moist.

Fold in the kernels of corn.

Fill the muffin cups (Spray with cooking spray first) and bake at approximately 25 to 30 minutes or until golden brown.

Makes 12 muffins.

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Baked Pears

Ingredients:

4 medium pears

4 tablespoons butter or healthy heart alternative such as Smart Balance

Honey or real maple syrup

Ground nutmeg

Instructions:

Place pears in an ungreased 2-cup baking dish. Dot with butter; drizzle with honey or maple syrup and sprinkle with nutmeg.  Cover and bake at 250 for 40-50 minutes or until tender.

Serves 4

Peanut Butter and Banana Smoothie

Ingredients:

1 banana

1 tablespoon natural peanut butter

½ cup unsweetened vanilla almond milk

1 teaspoon cinnamon

Handful of ice

1 teaspoon honey

Instructions:

Blend all ingredients and serve

Serves 1

Celebration Style! Blueberry Almond Baked French Toast

Ingredients:

1 whole-wheat baguette (about 18 inches long)-cut into 1-inch cubes

8 large eggs

8 large egg white

2 cups low-fat milk

1 teaspoon vanilla extract

½ teaspoon cinnamon

1/3 cup pure maple syrup

2 cups fresh blueberries

1/3 cup sliced almonds

2 tablespoons dark brown sugar

Instructions:

Prepare a 9×13 baking pan by spraying the inside with cooking spray.

Place the bread in a single layer in the baking pan.

In a large bowl, whisk the eggs and egg whites with the milk, vanilla, cinnamon and maple syrup. Pour this mixture over the bread in the pan. Scatter the blueberries evenly over the top and sprinkle with the almonds and brown sugar. Cover with plastic wrap and refrigerate overnight (at least 4 hours)

When ready to prepare, bake for 40-50 minutes at 350

Makes 8 servings

5-Minute Chocolate Banana Parfait

Ingredients:

2 cups cold Fat-Free Milk

1 Package (4 serving size) JELL-O® Chocolate Flavor Low Fat Instant Reduced Calorie Pudding

2 medium bananas, sliced

½ cup thawed COOL WHIP®LITE® whipped topping

1 tablespoon chopped walnuts, optional

Instructions:

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk two minutes.

Spoon half of pudding evenly into four dessert cups. Layer with banan slices, whipped topping and remaining pudding.

Garnish each serving with additional banana slices, whipped topping and walnuts, if desired.

Serves 4