Grilling, It's All About Flavor - Big Y® World Class Market®

Yes, these are the desserts you’ve dreamed of — delicious treats made with the freshest fruits at their peak of flavor. And the good news is — you don’t have to pass them up. Each dish is big in taste but low in calories, cholesterol, sugar and sodium. And they come with all the health benefits found in fruit. Drenched in the colors and flavors of summertime fruit, our tangy and tantalizing desserts will satisfy your sweet tooth — without the guilt.

Ricotta Cake with Raspberries and Apples

Crust:

2 cups Big Y graham crackers, crushed
2 Tbsp. Big Y sugar
4 Tbsp. Big Y margarine, melted

Filling:

1 15-oz. container Big Y part-skim ricotta cheese
½ cup Big Y reduced fat sour cream
4 oz. Big Y reduced fat cream cheese, softened
1 Big Y large egg
2 large egg whites
¾ cup Big Y sugar
¼ cup Big Y all-purpose flour
1 tsp. Big Y vanilla extract
1 tsp. finely grated lemon zest
¼ tsp. Big Y salt

Topping:

1½ cups fresh raspberries
1 small Gala apple, cored, peeled and sliced into wedges

Preheat oven to 325°F.

In a small bowl, mix together crust ingredients until well blended. Pat evenly into the bottom and up the sides of a 10-inch springform pan. Bake for 10 minutes; let cool.

Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, egg, egg whites, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour over prepared crust and bake for 40 to 45 minutes or until center is just set. Transfer to a wire rack to cool, then cover and chill in the refrigerator for at least 3 hours. Top with fresh raspberries and apple slices before serving.

Makes 16 servings.

Nutritional Information Per Serving:

Calories: 190 (Calories from Fat: 70);Total Fat: 7g (Saturated Fat: 3g); Cholesterol: 25mg; Protein: 5g;Total Carbohydrates: 25g; Dietary Fiber: 1g; Sodium: 180mg

For a fresh burst of flavor in your desserts, look for Driscoll’s berries at Big Y —
the juiciest, sweetest berries you’ll find anywhere!

Mixed Berry Phyllo Cups

Cups:

- Nonstick cooking spray, butter flavored

12 sheets frozen phyllo dough (14" x 9" rectangles), thawed

2 Tbsp. prepared cinnamon

sugar mixture

Filling:

1½ cups Big Y skim milk

1 1-oz. pkg. fat free vanilla instant pudding mix

4 oz. Big Y fat free cream cheese

½ tsp. almond extract

½ 8-oz. tub frozen reduced fat whipped topping, thawed

Topping:

1 cup fresh raspberries

1 cup fresh blackberries

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 small peach or nectarine, pitted and thinly sliced

Preheat oven to 350°F.

Coat twelve giant muffin cups (3½" x 2") with nonstick cooking spray; set aside. Unfold phyllo dough and re-move 12 sheets; wrap and return the remaining sheets to the refrigerator to prevent drying. Place a sheet of plastic wrap on the counter and top with one sheet of phyllo dough. Lightly coat with nonstick cooking spray. Working quickly, top with another sheet of phyllo dough and coat with nonstick cooking spray; follow same procedure with 2 more sheets. Then create two additional stacks of four sheets each. Cut each phyllo dough stack lengthwise in half then cut each strip crosswise in half creating four rectangles for each stack. Press each rectangle into prepared cups, pleating as needed to fit; sprinkle with cinnamon sugar. Bake for 4 to 5 minutes or until golden brown. Cool in muffin tin for 5 minutes. Carefully remove phyllo cups from muffin tin and let cool completely on a wire rack.

In a large bowl, combine milk, pudding mix, cream cheese and almond extract. Using an electric mixer on low speed, beat for 2 minutes or until thick. Fold in whipped topping.

Combine all fruit in a medium bowl and toss to combine. Just before serving, place dollop of whipped topping in each cup and top with fruit mixture.

Makes 12 cups.

Nutritional Information Per Serving:

Calories: 120 (Calories from Fat: 25); Total Fat: 3g (Saturated Fat: 1.5g); Cholesterol: 0mg; Protein: 5g; Total Carbohydrates: 21g; Dietary Fiber: 2g; Sodium: 170mg