Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 12 servings

Ingredients:
Pudding:

• 3 tablespoons cornstarch
• ¾ cup sugar
• 3 cups skim milk
• ⅓ cup egg substitute
• 1½ teaspoons vanilla

Trifle:

• 1 small angel food cake, cubed (about 7 or 8 ounces)
• 1 20-ounce can crushed pineapple in its own juice, drained*
• 1 pint fresh blueberries
• 1½ cups sliced fresh strawberries, or fresh raspberries
• 2 medium bananas
• 1 8-ounce container frozen nonfat whipped topping, thawed in refrigerator
  

In Lifetime® 1 Quart Saucepan over medium heat, mix cornstarch and sugar; blend in milk until smooth. Cook, stirring constantly, until mixture boils. Reduce heat to low and cook 1 additional minute. Stir about ½ cup hot pudding into egg substitute; blend well and return to sauce pan. Cook and stir 3 minutes. Do not boil. Remove from heat and stir in vanilla; place waxed paper or plastic wrap directly on pudding and cool on wire rack.

Arrange cake cubes in even layer in bottom of 9 x 13-inch baking dish. Sprinkle drained pineapple over cake. Reserve several blueberries and strawberry slices for garnish; sprinkle remaining berries over pineapple. With spatula, evenly spread pudding over berries. Slice bananas on top of pudding; evenly spread whipped topping over bananas. Garnish with reserved blueberries and strawberries. Chill at least 2 hours before serving.

Nutrients per serving: Calories 329.7, Total Fat 7.1g, % Fat 18.8%, Cholesterol 22mg, Protein 6.9g, Sodium 307mg, Fiber 1.7g, Carbohydrates 62.2g

*Reserve pineapple juice for use in marinades or punch; or mix with orange juice for a change-of-pace breakfast drink.

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 12 servings

Ingredients:

• 1 can (20 ounces) crushed pineapple in its own juice
• 1 tablespoon peach fruit spread, or orange marmalade
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 9-inch angel food cake, baked, cut into 12 slices
• Fresh blueberries and raspberries, optional
  

In Lifetime® 1 Quart Saucepan combine pineapple with juice, peach fruit spread and sugar; mix well. Cover and heat on medium until water seal forms and the cover spins freely. Reduce heat to low and cook for 2 minutes.

In a small bowl or cup, blend corn starch and water until smooth; stir into pineapple mixture. Cook, stirring constantly, until thickened and glossy. Remove from heat; cool slightly. Serve warm or chilled over the cake slices. Garnish with fresh blueberries and raspberries. Or serve pineapple sauce over pancakes, waffles, or frozen yogurt.

Nutrients per serving: Calories 116, Total Fat 0g, % Fat 0%, Cholesterol 0mg, Protein 2, Sodium 213mg, Fiber 1.1g, Carbohydrates 28

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 servings

Ingredients:

• 1 tablespoon grated orange zest
• ½ cup sugar
• 1 cup freshly squeezed orange juice
• ½ cup water
• ½ cup white wine, or white grape juice
• 2 cinnamon sticks, about 3 inches each
• 3 large tart green apples, unpeeled, quartered and cored
• 1 cup pitted prunes, halved
• ½ cup dried apricot halves
• 2 tablespoons nonfat sour cream, or vanilla yogurt, garnish
• Ground nutmeg, garnish
  

In Lifetime® 3 Quart Saucepan, combine orange zest and sugar; add orange juice, water, wine, and cinnamon sticks. Cook over low heat, stirring until sugar dissolves. Increase heat to medium; cook, uncovered, 5 minutes.

Thinly slice apples; add to hot syrup with prunes and apricots. Cover and continue cooking over medium heat until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 minutes. Serve warm, topped with a teaspoonful of sour cream or yogurt, garnish with dash of nutmeg, if desired.

Nutrients per serving: Calories 225.1, Total Fat 0.6g, % Fat 2.2%, Cholesterol 0mg, Protein 1.8g, Sodium 8mg, Fiber 6.6g, Carbohydrates 55g

Cookware: Lifetime® 1 Quart Saucepan
Yield: 6 servings

Ingredients:

• 1 cup sugar
• 1 cup water
• 2 tablespoons light corn syrup
• 3 large apples, about 1½ pounds
• ½ cup freshly squeezed lemon juice, approximately 1 large lemon
  

In Lifetime® 1 Quart Saucepan combine sugar and water; cook over medium heat and stir until sugar dissolves. Bring to boil. Remove from heat and stir in corn syrup. Cool.

Core and quarter apples (do not peel); cut quarters in half. In food processor fitted with S-blade, process apples and lemon juice 2 minutes, to a very fine purée. With processor running, gradually add cooled syrup; process until well blended.

Pour mixture through fine sieve or double-layered cheesecloth, pressing to extract as much liquid as possible. Discard pulp.

Pour into a loaf pan or an 8-inch square baking dish. Cover with plastic wrap or foil; freeze 1 to 2 hours, until solid. Break frozen mixture into pieces with fork. Spoon into food processor; process until soft but not melted. Repeat procedure 1 or 2 times for smoother sorbet.

Or, freeze in ice cream maker according to manufacturer’s instructions.

Pack into 2 pint-size freezer containers; cover tightly and freeze up to 1 week.

Nutrients per serving: Calories 190.8, Total Fat 0.2g, % Fat 1%, Cholesterol 0mg, Protein 0.2g, Sodium 10mg, Fiber 1.8g, Carbohydrates 50g

Note: Fuji and Yellow Delicious apples will produce a yellow sorbet; Granny Smith, a pale green; Cortland, McIntosh and Red Delicious, a pale pink. If using a relatively sweet apple, reduce sugar to ⅔ cup.

Variation: Substitute 4 large, fully ripened peaches, peeled and pitted, for the apples. Add a dash of nutmeg when processing the peaches and lemon juice. If peaches are exceptionally sweet, reduce sugar to ⅔ cup.

Cookware: Lifetime® 2 Quart Saucepan
Yield: 4 Servings

Ingredients:

• ⅔ cup unsweetened cocoa
• 2 tablespoons cornstarch
• ¾ cup skim milk, divided
• 1 12-ounce can evaporated skim milk
• ½ cup sugar
• Dash of salt
• 2 egg whites, lightly beaten
• 1 teaspoon vanilla extract
• Fresh strawberries and mint leaves for garnish, optional
  

In a bowl, combine cocoa and cornstarch, blend well. Using wire whisk, blend in ¼ cup skim milk until smooth; set aside.

In Lifetime® 2 Quart Saucepan combine remaining ½ cup skim milk, evaporated milk, sugar, and salt; bring to boil over medium heat, stirring frequently. Whisk cocoa/cornstarch mixture into hot milk mixture; bring to boil again, whisking constantly. Reduce heat to low.

Gradually whisk beaten egg whites into pudding; blend well and cook 2 minutes, whisking constantly (do not boil). Remove from heat; stir in vanilla. Pour into serving dishes, cover with waxed paper or plastic wrap and cool to room temperature. Chill 1 hour. Garnish with strawberries and mint leaves, if desired.

Nutrients per serving: Calories 236.6, Total Fat 2.2g, % Fat 7.5%, Cholesterol 4mg, Protein 12.6g, Sodium 219mg, Fiber 4.8g, Carbohydrates 48.6g

Variation: Add ¼ teaspoon ground cinnamon to the cocoa and cornstarch mixture; garnish with fresh raspberries and mint leaves.

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 8 Servings

Ingredients:

• 1 quart strawberries
• 1 cup sugar
• 1 cup water
• Pinch of salt
• 3 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1 9-inch pie crust, baked, cooled
• Nonfat frozen whipped topping, thawed
  

Wash, drain and remove stems from strawberries, reserving 8 whole berries with stems. Crush enough berries to make ½ cup. Slice remaining berries; set aside.

In Lifetime® 2 Quart Saucepan combine sugar, 1 cup water and salt. Bring to boil over medium heat, stirring frequently.

In a small bowl or cup, combine cornstarch and 2 tablespoons water; blend to dissolve cornstarch. Stir into boiling syrup; reduce heat to low. Cook and stir constantly until thickened. Remove from heat; add vanilla, butter, and crushed berries. Mix well; stir in sliced berries. Spoon into baked, cooled crust. Cover and refrigerate.

To serve, top with whipped topping. Slice reserved berries to within ¼-inch of stem; fan berries, leaving stem intact to create a fan. Garnish each serving with 1 strawberry fan.

Nutrients per serving: Calories 255.1, Total Fat 9.2g, % Fat 31.7%, Cholesterol 8mg, Protein 1.8g, Sodium 194mg, Fiber 1.6g, Carbohydrates 42.8g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 cup water
• ½ cup sugar
• 4 teaspoons grated fresh ginger
• 1 tablespoon chopped fresh mint, or 1 teaspoon dried mint leaves, crumbled
• 1½ teaspoons lemon juice
• 1 fresh pineapple, or 1 20-ounce can pineapple chunks, in own juice, drained
• 3 cups melon balls (cantaloupe, honeydew, and watermelon)
• 1 pint raspberries
• Mint sprigs for garnish
  

In a Lifetime® 1 Quart Saucepan combine water, sugar, and ginger; stir to dissolve sugar. Cover and cook over medium heat until the water seal forms and the cover spins freely. Reduce heat to low and simmer 10 minutes. Remove from heat; stir in mint. Chill syrup. Stir in lemon juice.

Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one-half for another use such as salad. Cut pineapple in half again. Cut fruit from shell with sharp knife; trim off core and cut fruit into chunks.

In shallow dish, combine pineapple and melon balls. Pour syrup over fruit; marinate in refrigerator.

Spoon chilled fruit into individual bowls, sprinkle with raspberries. Garnish with mint sprigs.

Nutrients per serving: Calories 183, Total Fat 1.1g, % Fat 5%, Cholesterol 0mg, Protein 1.8g, Sodium 30mg, Fiber 5g, Carbohydrates 45.6g

Variation: Reduce melon balls to 1 cup; add 1 cup cubed kiwi fruit and 1 cup sliced strawberries.

Mint: Mint is an aromatic, sweet, herb with a cool aftertaste. It is available fresh or dried and used to flavor meats, chicken, cheese, eggs, tomato sauces and vegetables. Mint complements basil, thyme, and savory.

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 4 firm, ripe peaches, peeled
• ¾ cup orange juice
• 2 tablespoons dry red wine, or additional orange juice
• ½ teaspoon finely grated orange zest
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 4 thin strips orange zest, garnish
• 4 mint sprigs, garnish

Cut off top ⅓ of each peach; twist lightly to free pit. Remove pits; set aside tops. Or, run a sharp knife around edge of pit to remove. Remove very thin slice from bottom of each peach to help stand upright. Arrange peaches upright in Lifetime® 2 Quart Saucepan.

In bowl, combine orange juice, wine, orange zest, honey, syrup, and cinnamon; mix well. Pour half of sauce over peaches. Replace peach tops; pour remaining sauce over tops.

Place sauce pan over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 to 25 minutes, until peaches are quite tender. With slotted spoon, carefully remove peaches from pan and place in individual dessert dishes.

Increase heat to medium; cook sauce, uncovered, until reduced by one-half, stirring frequently. Spoon sauce over each peach. Cool; chill 1 to 2 hours before serving. Garnish with strips of orange zest and mint sprigs at top of peaches.

Nutrients per serving: Calories 114.6, Total Fat 0.2g, % Fat 1.5%, Cholesterol 0mg, Protein 1g, Sodium 3mg, Fiber 2g, Carbohydrates 29.7g

Cookware: Lifetime® 1 Quart Saucepan and Cover; Lifetime® 3 Quart Saucepan and Cover
Yield: 8 Servings

Ingredients:

• ¾ cup water
• 2 tablespoons honey
• ½ teaspoon vanilla
• 8 medium fresh pears, peeled, halved, cored
• 8 mint leaves, garnish
  

Sauce:

• 1 cup loose-pack frozen raspberries, thawed, drained; reserve juice
• 1 teaspoon raspberry vinegar, or cider vinegar
• 2 teaspoons cornstarch
  

In Lifetime® 3 Quart Saucepan combine water and honey; bring to boil over medium heat. Stir in vanilla. Add pear halves, spooning syrup over pears. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and simmer 6 to 8 minutes, until pears are soft. With slotted spoon remove pears to individual serving dishes, cut side up, reserve cooking liquid and cool. Chill pears 1 to 2 hours.

To make sauce, set aside 8 whole raspberries. Combine raspberry juice and reserved cooking liquid from pears to make ½ cup; pour into Lifetime® 1 Quart Saucepan. Add vinegar. Blend cornstarch into liquid until smooth. Cook and stir over medium heat until thickened and bubbly; gently stir in drained raspberries. Reduce heat to low; cook 1 to 2 minutes, stirring occasionally, until berries are heated through. Strain through fine sieve; discard seeds. Cool to room temperature.

Spoon about 1 tablespoon raspberry sauce into cavity of each pear half. Garnish with a whole raspberry and mint leaf. Serve immediately.

Refrigerate leftover sauce in tightly covered container. Serve over pancakes or frozen nonfat yogurt.

Nutrients per serving: Calories 141.7, Total Fat 0.7g, % Fat 3.9%, Cholesterol 0mg, Protein 0.9g, Sodium 1mg, Fiber 5.1g, Carbohydrates 36.3g

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 8 Servings

Ingredients:

• ¾ cup water
• 1 tablespoons sugar
• Dash nutmeg
• ¾ cup instant rice
• 16 ounces reduced fat or nonfat strawberry yogurt
• 2 cups sliced fresh strawberries
• 8 fresh mint leaves for garnish
  

In Lifetime® 2 Quart Saucepan combine water, sugar, and nutmeg; bring to boil over medium heat and stir in rice. Cover and remove from heat; set aside 5 minutes or until liquid is absorbed. Fluff with fork; cool to room temperature.

Stir yogurt into rice; chill 30 minutes. Just before serving, layer rice mixture and berries in parfait glasses or dessert dishes, reserving a few berries for garnish. Garnish with mint leaves and reserved berries.

Nutrients per serving: Calories 124.1, Total Fat 1.9g, % Fat 13.5%, Cholesterol 2mg, Protein 3.5g, Sodium 34mg, Fiber 1.1g, Carbohydrates 23.9g

Variation: Substitute fresh raspberries or blueberries for the strawberries, and desired yogurt flavor for the strawberry yogurt.

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 3 tablespoons sugar
• 2 teaspoons freshly squeezed lemon juice
• ⅛ teaspoon cinnamon
• Dash of nutmeg
  

In Lifetime® 2 Quart Saucepan, combine berries, sugar, lemon juice, cinnamon, and nutmeg over medium heat. Gently stir until berries are heated through and juicy, about 3 minutes. Cool to room temperature.

Serve in dessert dishes, or spoon over angel food cake, frozen nonfat yogurt, low-fat ice cream or waffles.

Nutrients per serving: Calories 54.9, Total Fat 0.3g, % Fat 4.7%, Cholesterol 0mg, Protein 0.5g, Sodium 2mg, Fiber 2.6g, Carbohydrates 13.7g