Roasted Fruit
D is for Dessert, and this is my favorite dessert...well, my favorite healthy dessert, cheesecake, does reign supreme. This roasted fruit recipe gets high marks from me because it's pretty to look at, tastes fabulous, and is low in calories - until you add that itsy bitsy dollop of creaminess at the end - a small technicality. The fruits used are peaches, plums, and raspberries which, unfortunately, makes this seasonal. It's a family favorite that some of us have it instead of a birthday cake.
The original recipe called for sugar, but I replaced it with Splenda or another sugar substitute. The fruit has fewer calories, which helps offset the previously mentioned dollop of creaminess.
Oven Roasted Fruit
Ingredients
8 ripe peaches, peeled, cut in eighths
8 ripe plums, cut in quarters
2 cups fresh raspberries
1/2 cup splenda or other sweetener
1/3 cup raspberry/cranberry juice
mascarpone cheese
Instructions
Bake uncovered @ 450 20 - 25 minutes
Next turn broiler on, watch the fruit carefully - broil 5 minutes - until raspberries release their juice.
Sprinkle with 1/3 cup raspberry/cranberry juice - orange juice works too.
I serve with a dollop of softened mascarpone