Grape Granita
Four Star Fruit
2 cups Four Star Fruit red
seedless grapes, frozen
2 teaspoons honey
Place frozen grapes and honey in a food processor
fitted with a chopping blade. Process the ingredients,
scraping down the bowl of the processor if necessary,
until the grapes are very finely chopped and mostly
smooth in texture.
Divide into 2 martini glasses or dessert bowls. Serve
immediately. Makes 2 servings.
Nutritional information: Each heaping 3/4-cup
serving has 81 calories, < 1 g protein, 22 g carbohydrates, < 1 g fat, 0 mg saturated fat, 0 mg cholesterol,
< 1 g fiber, trace sodium.
Recipe from The Biggest Loser Family Cookbook by Chef Devin
Alexander and The Biggest Loser experts and cast with
Melissa Roberson.
Healthy Dishes
Peach Shortcake
Fowler Packing
BETTER BUTTERMILK
BISCUITS
Butter-flavored
cooking spray
3/4 cup plus 3 tablespoons
unbleached all-purpose
flour, plus more
for dusting
1/2 cup whole-wheat
pastry flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons cold
light butter (stick,
not tub), cut into pieces
2/3 cup low-fat
buttermilk
1 large egg
4 ripe peaches
1 1/2 cups fat-free frozen
whipped topping,
defrosted, divided
To make the biscuits, preheat the oven to 400°F.
Lightly spray an 11-by-7-inch ovenproof glass or
ceramic baking dish.
Combine dry biscuit ingredients in a medium mixing bowl. Cut in the butter until crumbly. Add the
buttermilk. Stir with a fork just until moistened.
On a lightly floured work surface, knead the dough
gently, adding a little flour until the dough forms a
ball. Pat the ball into a 1/2-inch-thick rectangle.
Cut 6 biscuits with a floured 3-inch round biscuit
cutter or cookie cutter; transfer them to the prepared dish about 3/4 inch apart. Beat the egg with
1 tablespoon water in a small bowl. Lightly brush
the top of each biscuit with the egg mixture.
Bake for 13-15 minutes, or until lightly golden on
top. Cool for a few minutes on a rack. Cut the biscuits
in half horizontally. Place the bottom half of each
biscuit on a dessert plate.
Peel the peaches and cut them into 1/4-inch-thick
half-moons. Divide evenly among the biscuits. Top
each with 1/4 cup whipped topping. Then rest the
biscuit tops on an angle to one side of each. Serve
immediately. Makes 6 servings.
Nutritional information: Each serving has 201
calories, 6 g protein, 37 g carbohydrates, 4 g fat,
2 g saturated fat, 18 mg cholesterol, 2 g fiber,
456 mg sodium.
Recipe by Devin Alexander from The Most Decadent Diet Ever!
