Ingredients

• ⅜ cup gluten-free flour, Cup4Cup brand
• 2 tbsp. cocoa powder
• ¼ tsp. salt to taste
• ½ cup butter
• 3 oz. semisweet chocolate chips
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 1 tsp. vanilla extract
• 4 tsp. red food coloring
• ⅔ cup red cherries, frozen
• 1 tbsp. sugar
• 5 servings Mascarpone Cream Cheese Frosting
  

Mascarpone Cream Cheese Frosting Ingredients

• 1 cup Neufchâtel cheese, softened
• ½ cup mascarpone cheese, softened
• ¼ lb. butter, softened
• ½ cup powdered sugar
  

Directions

1. Heat oven to 350˚F.  Spray foil tins with oil.
2. In a small bowl, whisk the flour, cocoa, and salt to combine.
3. In a medium heat safe bowl, melt the butter and chocolate in microwave in 15-second intervals until smooth.
4. Stir the powdered sugar mix into the melted chocolate until well combined.
5. Divide batter evenly between tins. Bake in oven with low fan for 8 minutes.
6. Let cool and top with frosting.

Mascarpone Cream Cheese Frosting Directions

1. Combine all ingredients in a mixing bowl and process with electric mixer until smooth. 

Nutritional Key: Calories/Carbs/Protein/Fat/Fiber 379/25g/8g/29g/2g

Ingredients

• 1 cup packed brown sugar    
• 1 tsp. ground cinnamon
• ¾ cup canola oil    
• 1 tsp. ground ginger
• ¼ cup molasses    
• 1 tsp. cloves
• 1 egg    
• ¼ tsp. kosher salt
• 2 cups unbleached all-purpose flour    
• 1 tbsp. granulated organic cane sugar
• 2 tsp. baking soda

Directions

1. Preheat oven to 350˚F.  
2. Combine brown sugar, canola oil, molasses, and egg. Cream together in a mixing bowl.
3. Add the dry ingredients and mix well. The dough should be soft.  
4. Roll into three-inch balls, place on a greased cookie sheet, and flatten with a fork.  
5. Bake 10-12 minutes or until lightly brown in color; reduce baking time if you prefer a chewy cookie.  
6. Let cool, sugarcoat with a sprinkle of organic sugar, and serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 150/20/2/8/trace

Ingredients

• 2 ¼ cups unbleached all-purpose flour
• ¾ cup granulated organic cane sugar
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1 tsp. kosher salt
• 2 eggs, well beaten
• 1 ½ cups unsalted butter, softened
• 2 cups semi-sweet chocolate chips
• ¾ cup brown sugar
• 1 cup walnuts, chopped
  

Directions

1. Preheat oven to 375°F. 
2. In a mixing bowl, combine flour, baking soda, and salt; set aside.
3. In a mixer, beat together butter, sugar, and vanilla extract until creamy.
4. Beat in eggs. 
5. Gradually beat in flour mixture, then stir in chocolate chips and nuts.
6. Roll into small balls and flatten slightly on ungreased cookie sheets.
7. Bake 9-11 minutes, until edges are golden brown.
8. Let stand on cookie sheets for 2 minutes.  
9. Remove the cookies and allow to cool.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 120/13/1/8/1

Ingredients

• ½ lb. dark chocolate
• ⅓ cup gluten-free flour
• ⅓ lb. butter
• 1 tsp. hazelnut extract 
• 4 eggs
• ½ tsp. vanilla extract
• ⅓ cup sugar
• ½ cup vanilla ice cream
• 1 tbsp. espresso coffee, ground

Directions

1. Preheat oven to 350°F.
2. Place butter and chocolate together in a microwave-safe bowl. Melt in microwave in increments of 45 seconds. Stir until blended together and smooth, then set aside. 
3. Mix espresso grounds with gluten-free flour.  Set aside.
4. In a stand mixer, whip together eggs, flour mix, and sugar until fluffy. Reduce speed and incorporate the melted chocolate and butter mixture.
5. Generously coat 4 oz. baking cups with cooking oil spray. Scoop half of the mixture into the cups. 
6. Place 1 tbsp. of nuts in the center, then scoop the remaining mixture into cups and bake for about 6 minutes. Cool to room temperature.
7. To serve, place cakes in 350°F oven and reheat for about 3-4 minutes. Invert cup onto a plate to slide the cake out. Top with a small scoop of vanilla ice cream and garnish with fresh mint and a berry.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 339/28/5/25/2

Ingredients

• 1 ⅛ cup canola oil
• 3 ¾ cups gluten-free flour
• 1 ½ tbsp. molasses
• 1 ½ tbsp. baking powder
• 3 large bananas
• ½ tsp. salt
• 1 ½ tbsp. vanilla extract
• 2 ½ cups sugar
• 1 tbsp. ground cinnamon

Vanilla Maple Coconut Sorbet Ingredients

• ⅓ cup maple syrup
• 1 vanilla bean, split and scraped
• 1 tsp. vanilla extract
• 1 ½ cup coconut milk

Vegan Caramel Sauce Ingredients

• ⅛ cup coconut milk, canned
• 1 ⅛ tsp. arrowroot
• ¼ cup unsweetened coconut milk, carton
• ½ tbsp. water
• ⅛ cup cashews, unsalted and raw
• ½ tsp. vanilla extract
• ⅛ cup coconut sugar
• 1 tbsp. coconut oil
• ⅛ cup brown rice syrup
• 1 pinch of salt
  

Directions

1. Preheat oven to 325°F.
2. Mix wet ingredients together in a large mixing bowl. In a separate bowl, mix together dry ingredients.
3. Add dry ingredients to the wet ingredients and mix until well combined.
4. Scoop ¼ cup of dough and roll into a ball. Roll the balls in a mixture of cinnamon and sugar before baking.
5. Spray a light coating of pan spray on a cookie sheet pan. Place cookie dough balls on the sheet pan, leaving about a half-inch of space between each.
6. Bake for 14-18 minutes.
7. Remove from oven and cool for 1-2 minutes, enough to be able to remove cookies from pan with a spatula.  
8. Place warm cookie into a bowl and top with Vegan Caramel Sauce and a scoop of Vanilla Maple Coconut Sorbet.

Vanilla Maple Coconut Sorbet Directions

1. Mix all ingredients together in a bowl. Freeze in an ice cream maker.

Vegan Caramel Sauce Directions

1. In a blender, mix cashews with milks until smooth. 
2. In a small saucepan, combine the cashew/coconut mixture, coconut sugar, and brown rice syrup. Whisking continuously, let simmer for 2-3 minutes.
3. Make a slurry with the water and arrowroot by mixing together until well combined. Add to the saucepan and cook for an additional 1-2 minutes.
4. Remove from heat and add vanilla and salt. Stir in coconut oil. Allow to cool.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 373/64/3/13/1

Ingredients

• 3 cups cream cheese 
• 2/3 cup sour cream 
• 3 eggs
• 3/4 tsp. vanilla extract 
• 1/2 cup melted butter
• 2/3 cup sugar
• 1/4 tsp. kosher salt 
• 2 tbsp. lemon juice 
• 1 tbsp. lemon zest
• 2 cups graham cracker crumbs

Sour Cream Topping Ingredients 

• 2 cups sour cream 
• 1 tbsp. lemon juice
• 1/8 cup sugar
• 1/2 tsp. vanilla extract
  

Directions

1. Heat oven to 325˚F. Bring cream cheese to room temperature.
2. Combine the graham cracker crumbs and melted butter. Press 1 tbsp. into muffin tins or silicone cupcake molds.
3. Place softened cream cheese in a stand mixer with the paddle attachment and mix on medium speed.
4. Scrape down sides of the bowl and add sugar. Continue to mix on medium speed.
5. Scrape down sides of the bowl and add lemon juice, lemon zest, salt, and vanilla extract. Mix until well incorporated.
6. Scrape down sides of the bowl then add eggs one at a time, mixing well after each addition. Mix until well incorporated. 
7. Scrape down sides of the bowl one more time, then add sour cream.
8. Pour mixture over the crust to fill cups almost full. Bake in a water bath in the oven for 20 minutes. Remove from oven and add a heaping tablespoon of sour cream topping, spread evenly. Bake for 5-8 minutes more. Do not let top get brown.
9. Cool cheesecake slightly and place into freezer. Let harden and pop out of the molds 30 minutes before serving.

Sour Cream Topping Directions

1. Mix ingredients well and set aside.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 332/19/6/5/trace

Ingredients

• 3/4 cup olive oil
• 2 ½ tbsp. lemon juice
• 5 egg whites
• 1/3 cup sugar
• 1/4 tsp. salt
• 1 tbsp. lemon zest
• 1 ¼ cup cake flour
• 6 egg yolks
• 2/3 cup sugar
  

Italian Lemon Lavender Icing Ingredients

• 4 oz. Mascarpone cheese, chilled
• 1/2 cup powdered sugar
• 1 tbsp. lemon juice
• 1/2 cup whipping cream
• 1 ½ tsp. vanilla extract
• 1/2 tbsp. lavender herbs
  

Directions

1. Preheat oven to 325˚F.
2. Whisk together lemon zest, lemon juice, and olive oil.
3. Place egg whites in an electric stand mixer with the whisk attachment. Add 1/3 cup sugar to stiff peaks.
4. Whip up egg yolks in the stand mixer with 2/3 cup sugar until a light lemon color and thick. Add lemon and olive oil to yolks and whip.
5. Sift flour and salt over yolk mix. Fold together. Add whites and gently fold in.
6. Pour batter into greased and floured 10” cake pans and spread evenly.
7. Bake for 25 minutes or until cake springs back when touched.
8. Let cool completely, then cut into 16 servings.
   

Italian Lemon Lavender Icing Directions

1. With whisk attachment for a stand mixer, break up mascarpone cheese on medium speed.
2. Add powdered sugar and whip until creamy. Add vanilla, lavender, and lemon. Be careful not to overbeat.
3. Turn mixer on high speed and slowly add in the cream. Beat until creamy and thick. Do not overbeat or it will curdle.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 217/19/3/15/1

Ingredients

• 2 cups flour
• 1/2 tsp. baking soda
• 1 avocado
• 1/2 tbsp. lime juice
• 3/4 cups sugar
• 1 ½ eggs
• 1/8 cup sugar
• 1/2 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tbsp. lemon juice
• 2/3 cup 2% milk
• 1 tbsp. vanilla extract
• 1/2 quart strawberries, sliced
• 1/2 cup whipped cream

Lime Glaze Ingredients

• 1 cup powdered sugar
• 1/4 tsp. vanilla extract
• 2 tbsp. lime juice
• 1/2 tsp. lime powder
  

Directions

1. Preheat oven to 325˚F.
2. Purée avocado in a food processor with lemon juice.
3. Grease and flour muffin tins or silicone muffin molds.
4. Whisk together eggs, sugar, milk, vanilla, and avocado mash.
5. Add dry ingredients and stir until incorporated. Bake for 15-20 minutes. Cool.
6. Mix strawberries and the second amount of sugar and let sit for 30-45 minutes to macerate.
7. Take one muffin, slice it in half, and top the bottom half with macerated strawberries and whipped cream.

Lime Glaze Directions

1. Sift powdered sugar and blend with the rest of the ingredients. If too thick, add more lime juice.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 207/36/4/6/2

Ingredients

• ½ cup black beans, drained and rinsed        
• ¾ cup beets, cooked and peeled  
• ¼ cup unsalted raw cashews                
• ¼ cup Arborio rice (cooked = 1 cup)
• 3 tbsp. water                            
• 2/3 cup organic cane sugar
• 2 ½ tbsp. cocoa powder                     
• 1 tbsp. lemon juice
• 1 tsp. chia seeds, ground                 
• 1 tsp. vanilla extract
• 1 tsp. baking powder                         
• 3 tbsp. canola oil
• 1 tbsp. coconut oil                             
• 1 ¼ cup chocolate chips, bittersweet
• ½ cup chocolate chips, semisweet                   
• 16 tbsp. port pomegranate cherry compote

Directions

1. Soak cashews in a bowl of water for 3-4 hours or overnight.
2. Cook Arborio rice with 2/3 cup of water in a steamer uncovered for 25 minutes. Cover and cool.
3. Blend in a food processor the beets, soaked cashews, cooked rice, and black beans with water until smooth.
4. Add sugar, cocoa powder, and baking powder. Continue blending.
5. Mix lemon juice, vanilla extract, and ground chia seeds, and set aside to gel for 5 minutes. Then add to the processor.
6. Use a microwave to melt chocolates with coconut oil. Blend into batter.
7. Spray a 9-inch spring form pan and line the bottom with parchment paper. Spray parchment paper.
8. Bake in a 350° oven with low fan for 45 minutes. Allow to cool.

Nutritional Key: Calories 210 / Carbs 32g / Protein 2g / Fat 10g / Fiber 2g

Vegan Chocolate Hazelnut Custard Ingredients

• ½ cup Justin's chocolate hazelnut spread
• 2 cups unsweetened coconut milk
• 1/8 cup heaping cocoa powder
• ¼ cup heaping organic cane sugar
• ¼ cup powdered sugar
• ½ tsp. salt
• ½ tsp. vanilla extract
• ½ tsp. hazelnut extract
• ½ cup coconut milk, canned
• 3 ½ tbsp. corn starch

Hazelnut Florentine Cups Ingredients

• 1 ¾ cups hazelnut (sliced and blanched)
• 3 tbsp. gluten free flour
• ½ tsp. salt
• ½ cup sugar
• ¼ cup non-dairy butter
• 2 tbsp. honey
• 2 tbsp. coconut milk mostly the cream from the top
• 1 tsp. vanilla extract

Vegan Chocolate Hazelnut Custard Directions

• Mix corn starch and ½ cup coconut milk. Set aside.
• Blend the rest of the ingredients in a blender till smooth.
• Place blended mixture in a sauce pan and heat over medium heat until hot.
• Whisk in cornstarch coconut milk mixture. Continue heating and stirring constantly, bring to a simmer and immediately remove from heat.
• Scoop 2 ounces into each Hazelnut Florentine Cup. Cool.

Hazelnut Florentine Cups Directions

• Preheat oven to 275F and line a large baking sheet with silpat. Spray or grease backside of a muffin tin or other appropriate sized cups.
• Finely chop hazelnuts and place in a large mixing bowl. Stir in the rest of the dry ingredients (flour, salt, sugar).
• In a small pot, add non-dairy butter, honey, coconut milk. Combine over medium-heat until boiling. Remove from heat immediately.
• Add to dry ingredients and mix thoroughly. Set aside to cool for about 15 minutes.
• Using a ¾ oz. cookie scoop place one level scoop onto baking sheet, giving three-inches of space between each cookie.
• Bake 20 min. rotating half way through until golden brown. Working quickly, use a spatula to lift cookie off silpat onto top of each muffin tin, using gloved hands to shape to mold as needed. Repeat with all cookies.
• Allow to cool for 20 minutes or until bowl has set.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 222/23g/1g/14g/27g

Ingredients

• ¾ cup vanilla ice cream
• ¼ cup canned pumpkin puree
• ¼ tsp. ground ginger
• ¼ tsp. ground allspice
• ¾ tsp. ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg‍
• ¾ cup skim milk
• 1 cup crushed ice
• 2 tbsp. agave syrup or honey
  

Directions

1. Combine all ingredients in a blender. Pulsate to desired consistency.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 206/35g/5g/5g/2g

Gluten Free Lemon Blueberry Bundt Cake

• ½ cup softened unsalted butter
• ½ cup yogurt ½ teaspoon vanilla extract
• 2 cups granulated sugar
• 1 teaspoon salt
• 4 eggs
• 3 cups Cup4Cup™ gluten free flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup buttermilk
• 1 teaspoon lemon extract
• 1 tablespoon lemon zest
• 1 cup frozen blueberries
• 1 cup lemon glaze (See recipe below)

Lemon Glaze

• ‍2 cups powdered sugar
• 1 1/2 tablespoon lemon juice
• ½ teaspoon lemon extract

Per serving:  384 calories l 67g carbohydrates l 5g protein l 7g fat  l 1g fiber

Directions

1. Preheat oven to 325°F. 
2. In a countertop stand mixer (or mixing bowl with electric hand mixer) cream together butter, sugar and salt until light and fluffy. 
3. Scrape down bowl during the creaming process.
4. Add yogurt and eggs one at a time. 
5. Sift together dry ingredients and add to butter mixture on slow speed. Do not over mix. 
6. Mix in buttermilk, lemon extract and lemon zest. 
7. Fold in blueberries. 
8. Pour into buttered floured bundt pan. 
9. Bake for 1 hour 15 minutes, or until a toothpick or wooden skewer comes out clean. 
10. Cool and top with lemon glaze. 
11. Cut into 16 slices.

Lemon Glaze

1. Sift powdered sugar and blend with liquids. 
2. Top cake with glaze.

Note: There are many gluten free flours. For best results, we recommend Cup4Cup™ brand gluten free flour.

Crust ingredients

• 1¼ cups graham cracker crumbs
• ¼ cup water

Cheesecake ingredients

• 18 oz low-fat cream cheese
• 1¼ cups fructose
• ⅓ cup skim milk
• 4 tablespoons cinnamon
• 2 tablespoons nutmeg
• 2½ teaspoons clove
• 6 sheets gelatin
• 4 cups canned pumpkin

Crust directions

1. Combine water and cracker crumbs.
2. Spray cake pan with your preferred cooking spray.
3. Press into 10-inch spring form cake pan and set aside.

Cheesecake directions

1. Cream together cream cheese and sugar.
2. Fold in the pumpkin.
3. Soften the gelatin in warm skim milk.
4. Quickly fold gelatin into the cheese/pumpkin mixture.
5. Pour into prepared pan and refrigerate overnight.
6. Slice into 16 pieces and serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 207/32g/5g/8g/1g

Ingredients

• ‍1 cup cashews unsalted raw
• ½ cup pecan pieces, raw
• 1 cup pumpkin puree
• 2 tablespoons coconut oil
• ½ cup FruitSweet (or agave syrup, maple syrup or honey)
• ½ cup water
• ¼ teaspoon kosher salt
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ⅛ teaspoon cloves, ground
• 1 teaspoon cinnamon

Directions

1. ‍Combine all ingredients in blender
2. Puree on high speed until smooth
3. Use a rubber spatula to transfer the mixture into half cup creme brulee ramekins or into a pastry bag
4. Chill to refrgierator temperature and then enjoy
5. Garnish with a light dusting of cinnamon and a sprig of mint

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 230.61/23.88g/3.59g/14.71g/2.26g

Ingredients

• ‍1 cup strawberries, sliced
• 6 tsp. sugar
• 1 each egg
• ½ tsp. kosher salt
• ½ cup sugar
• 1 tbsp. baking powder
• 5 tbsp. canola oil
• ½ tsp. cinnamon
• 1 tsp. lemon zest
• ½ cup 2% milk
• 2 ¼ cup all purpose flour
• 1 tbsp. lemon juice
• 6 tbs. whipped cream

Directions

1. Combine sliced strawberries and sugar. Mix well and allow to rest for at least 30 minutes. The mixture should become very juicy.
2. Preheat conventional oven to º350 F.
3. Whisk the egg, sugar, lemon juice and oil together in a bowl.
4. In a separate bowl, mix the lemon zest and dry ingredients and stir until well mixed.
5. Slowly add the dry ingredients into the liquid ingredients (egg, sugar, lemon juice and oil) and mix to create a thick dough.
6. Add the milk and mix well.
7. Lightly grease a baking pan, drop 3 tablespoon size mounds on the baking sheet, 2 inches apart.
8. Bake at º350 for 12-15 minutes. Let cool for 15 minutes.
9. Prepare the whip cream.
10. Place bottom half of the shortcake on plate.
11. Top with sliced strawberries, some of the juice from the strawberry/sugar mixture, and whipped cream.
12. Top with the other half of the shortcake and enjoy.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 346/18/11/18/7

Ingredients

• ‍1 cup 2% milk
• 3/4 cup heavy whipping cream
• 1/4 cup half & half
• 1 each vanilla bean, split and scraped
• 3 each eggs, medium
• 3 each medium egg yolks
• 5 tablespoons organic cane sugar(for egg/milk mixture)
• 1/2 cup organic cane sugar(for caramel sauce)
• 3 tablespoons water
• 1/8 teaspoon fresh lemon juice

Directions

1. ‍Preheat convention (not convection) oven to 325F.
2. Lightly spray six 1/2 cup ramekins with PAM or other non-stick cooking spray.
3. Combine the heavy cream, half & half, milk, the split and scraped vanilla bean pod and its scrapings into a medium sized heavy bottomed sauce pan; gradually bring to a simmer over medium heat, then remove from the stove top.
4. In a mixing bowl, combine eggs, yolks and five tablespoons of organic cane sugar and beat with a wire whisk until the mixture becomes frothy.   Add one cup of the simmered milk mixture into the egg mixture and whisk to combine.  Gradually add the remaining milk mixture into the egg mixture and pour through a fine mesh strainer into a clean dry container.  Set aside.
5. To make caramel sauce: In a medium heavy bottomed sauce pot, combine the water, freshly squeezed lemon juice and the remaining half cup of organic cane sugar. (Be careful not to get the mixture on the sides of the pan as it will burn.) Cook undisturbed over medium heat until it becomes amber in color (like a penny) about 3 1/2 minutes.  Remove from heat and spoon one tablespoon of the caramel into the bottom of each greased ramekin.
6. Place the ramekins into a deep baking dish.  Ladle the egg/milk mixture over the caramel in each ramekin, dividing evenly.  Create a steam bath by carefully pouring hot water into the baking pan until the water is halfway up the sides of the ramekins.  Make sure not to get any water in the ramekins.
7. Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes, or until the flans are set, but still slightly loose in the center.
8. Carefully remove from the oven, remove the foil, and let the flans rest in the hot water for about 10 minutes.
9. Remove the flans from the baking dish and allow them to cool slightly on the countertop before moving them to the refrigerator.
10. To serve: with your fingertips gently press around the outside of the flan to release it from the ramekin.  Invert each flan onto a small plate and remove the ramekin.  If desired, top with fresh berries and whipped cream.

Nutrition facts: Serves 6  - 5.2 ounce servings.  298 calories/ 17g. fat/30 g. carbs/6 g protein.

Ingredients

• 1 cups half & half
• 1 vanilla bean, split lengthwise
• 1 1/3 cups evaporated skim milk
• 2/3 cup granulated sugar
• 4 each egg yolks
• 1 Tbs orange liqueur
• 1/2 Tbs orange zest
• 1/4 tsp orange extract
• 2 12 tsp turbinado sugar (to top the brule)

Directions

1. ‍Combine half & half, evaporated milk and vanilla bean in a medium saucepot and heat to just below a simmer on medium heat. Remove vanilla bean, split, scrape and add the scrapings back into the mixture. Discard scraped pods.
2. Add granulated sugar to the mixture and heat to a simmer; remove from heat.
3. Place egg yolks in a small bowl. Temper the eggs by slowly wisking in 1/2 cup of the warm milk mixture.
4. Add tempered egg yolks into the sauce pot with the remaining milk mixture. Mix well.
5. Stir in orange liqueur, orange extract and orange zest.
6. Pour 1/3 cup of the mixture into 4 oz. ceramic ramekins until the water level is as high as the brule. (custard)
7. Add hot water into the pan around the ramekins until the water level is as high as the brule.
8. Cover casserole dish with aluminum foil and bake in preheated oven (300 degrees) for 30-45 minutes, or until the custard is set, but still slightly loose in the center.
9. Remove from oven and refrigerate until completely chilled, at least four hours.
10. Sprinkle 1/4 teaspoon of the turbinado sugar evenly over the top of each brule & carmelize with a small torch. Serve immediately.

Nutrition facts: 2.9 oz serving. 142 Calories, 5g Fat, 20 Carbs

Banana Split Ingredients

• ‍½ Banana
• 1 Tbsp. brown sugar
• 1 Tbsp. fresh berries
• 1 Tbsp. vanilla bean ice cream
• 1 Tbsp. fruit sorbet
• 1 Tbsp. chocolate sauce
• 1 Tbsp. agave caramel sauce (recipe below)
• 1 Tbsp. raspberry-pomegranate coulis (recipe below)

Agave Caramel Sauce Ingredients

• ‍6 Tbsp. water
• 6 Tbsp. sugar
• 3 Tbsp. agave syrup
• ¼ cup cream
• 2 Tbsp. butter

Raspberry-Pomegranate Coulis Ingredients

• ‍6 Tbsp. raspberries, frozen
• 1 Tbsp. pomegranate juice
• 1 Tbsp. fructose (or sugar)

Directions

1. Peel and quarter banana lengthwise; coat with brown sugar and caramelize with a torch.
2. Put two banana quarters in bowl; top with vanilla bean ice cream and fruit sorbet.
3. Sprinkle with fresh berries, drizzle with agave caramel, raspberry-pomegranate and chocolate sauces.

Agave Caramel Sauce Directions

1. Combine water, sugar, and agave syrup. Cook to a light caramel.
2. Stand back and add cream, stirring to blend.
3. Stir in butter.
4. Cool.

Raspberry-Pomegranate Coulis Directions

1. Combine all ingredients in a small sauce pot.
2. Simmer over low medium heat until all the raspberries are broken down.
3. Puree and strain.

Ingredients

• ‍8 oz. low fat cream cheese
• 7 oz. sweetened condensed milk
• 3 Tbsp. lemon juice
• 4 Tbsp. thawed blueberries
• 4 Tbsp. graham cracker crumbs

Directions

1. ‍Blend cream cheese, sweetened condensed milk and lemon juice until smooth and creamy.
2. Refrigerate until set.
3. Once cheesecake mixture is set, divide into four portions onto plates.
4. Sprinkle each portion with 1 Tbsp. thawed blueberries and 1 Tbsp. graham cracker crumbs.

Ingredients

• ‍3 egg whites
• 7 oz. almond paste
• 12 egg yolks
• 12 egg whites
• 10 oz. sugar, granulated
• 1 tsp. vanilla extract
• 7 oz. cake flour 6 cups skim milk
• 1 ½ cup honey
• ½ tsp. vanilla extract
• ¾ cup sugar, granulated
• 2 cups lowfat (neufchatel) cream cheese
• ¾ tbsp. toasted crushed almond slivers

Directions

1. ‍Gradually mix the 3 egg whites into the almond paste to soften it.
2. Whip the 12 egg yolks with 3 oz. sugar to ribbon stage. Add the vanilla extract and slowly add this to the almond paste.
3. Whip the 12 egg whites to soft peaks with remaining 7 oz. sugar and carefully fold into yolk mixture. Then fold in the cake flour.
4. Immediately spread the batter on a paper-lined sheet pan (do not use any spray oil). Bake at 350 degrees F for 10–12 minutes until done. Allow to cool. Cut cake into three equal sheets.
5. Heat the milk and honey with the vanilla extract to a low simmer.
6. Assemble the layers by spreading lightly with a low-fat cream cheese and sugar mix.
7. With a bamboo skewer or toothpick, poke holes in the sheet cake. Pour the milk mixture over the cake and refrigerate until cold.
8. Cut rectangular shaped pieces about 2 X 3 inches and sprinkle with lightly toasted, crushed almond slivers.

Ingredients

• ‍1 ¼ cup all purpose flour
• ¾ cup fructose
• 1 tsp baking powder
• ½ tsp baking soda
• 1/8 tsp salt
• ¼ cup orange juice
• 1/8 cup lemon juice
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 2 eggs
• ½ tsp lemon zest
• ½ cup frozen blueberries

Glaze ingredients

• ‍½ cup powdered sugar
• 1/8 cup lemon juice
• 1 tsp melted butter

Directions

1. ‍Preheat oven to 300 degrees
2. Spray baking pan (3” x 4 ½” x 8”) with pan spray
3. Combine flour, fructose, baking powder, soda and salt
4. Mix together orange juice, lemon juice, canola oil, vanilla, lemon zest and eggs
5. Incorporate wet items into dry items
6. Add frozen blueberries
7. Place batter into baking pan
8. Bake 50-55 minutes

Glaze directions

1. ‍Combine powdered sugar, lemon juice and melted butter
2. Brush cake with powdered sugar lemon juice glaze

Ingredients

• ‍1¾ cup unsifted flour
• 2 cup sugar
• ¾ cup cocoa
• 1½ tsp. baking soda
• 1½ tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• ½ cup canola oil
• 2 tsp. vanilla extract
• 1 cup boiling water
• 1 cup white chocolate chips
• 1 cup frozen raspberries
• 3 Tbsp. pomegranate juice
• 3 Tbsp. granulated sugar

Directions

1. ‍Mix the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt)
2. Add the eggs, milk, canola oil and vanilla extract Mix until thoroughly combined
3. Mix in the hot water
4. Pour into an oil-sprayed 9" x 13" baking pan
5. Fold in white chocolate
6. Bake at 350° F for 30-35 minutes or until a toothpick comes out clean
7. Combine raspberries, pomegranate juice and granulated sugar in a small sauce pan
8. Simmer over low-medium heat until all the raspberries are broken down
9. Puree, strain and cool
10. Drizzle on each piece of cake

Nutritional Info

• Calories: 290 
• Carbohydrates (g): 44 
• Protein (g): 4 
• Fat (g): 3 
• Fiber (g): 2

Ingredients

• ‍1/3 cup key lime juice
• 1/2 cup granulated sugar
• 4 whole eggs
• 1/2 cup 2% milk

Directions

1. ‍Blend all items on high 2-3 minutes
2. Divide into six ramekins
3. Place ramekins in 2" full pan
4. Fill with hot water level to the créme
5. Bake 30 minutes or until a knife inserted in the center comes out clean
6. Chill

Ingredients

• ‍¼ tsp. vanilla beans, split
• ½ cup brown sugar
• 1 cup milk
• Pinch salt
• Pinch pepper
• 2 eggs
• ¼ lb. whole wheat bread, cubed
• ½ apple, peeled, sliced
• ¼ oz. walnuts, chopped
• ¼ tsp. apple pie spice
• ¾ cup caramel sauce (see recipe below)
• Pinch cinnamon

Caramel Sauce Ingredients

• ‍3 fl. oz. water
• 3 fl. oz. sugar
• 3 Tbsp. corn syrup
• 1/4 cup cream
• 2 Tbsp. butter

Directions

1. Warm milk with vanilla bean and brown sugar to dissolve the sugar
2. Beat eggs with salt and pepper
3. Add bread, apples and apple pie spice to egg and milk mixture
4. Pour into a baking pan and bake (preferably in a water bath) for 30 minutes at 325° degrees
5. Serve with Caramel Sauce (see recipe)
6. Dust each serving with cinnamon

Caramel Sauce Directions

1. ‍Combine water, sugar and corn syrup
2. Cook to a light caramel
3. Cautiously add cream, stirring to blend
4. Stir in butter
5. Cool

Ingredients

• 4 pears
• 1/2 cup water
• 2 tsp. agave syrup
• 1 tsp. chili powder
• 1/4 tsp. cayenne
• 1/2 cup pecans

Directions

1. ‍Peel pears
2. Cut off top portion of pear and hollow out removing core and seeds
3. Place into baking dish
4. Add ½ cup water
5. Place in preheated 350° oven Cook until tender
6. Combine agave syrup, chili powder and cayenne in bowl
7. Toss pecans in mixture and place on silicone baking mat 
8. Bake until caramelized, cool and crumble
9. Place pecans in warm pear and serve