This recipe is courtesy of The Oaks at Ojai.

Servings: 6

60 calories per serving

Ingredients:
2 c. diced mango fruit (l large)
1 banana
1 c. pineapple pieces
1 T. fresh lime juice

Directions:
You can freeze all of the above first, or you can use it fresh.
Place all of it in the food processor and process until it is the consistency of sherbet. Make sure your mango and pineapple are ripe, or you will have a difficult time getting the desired consistency. Pour into sherbet cups, and freeze until ready to eat. Garnish with fresh berries or mint.

Carbohydrate: 15 gm
protein: 1 gm
fat: trace
sodium: 3 mg

About: The Oaks at Ojai is an affordable fitness destination spa that includes overnight accommodations, three delicious and low-calorie meals a day, choice of 16 fitness classes per day and evening entertainment and seminars. The Oaks offers 46 guest rooms, including private rooms and suites, double lodge rooms and double cottage rooms. A charming 1920s hotel-turned-spa in the peaceful town of Ojai, The Oaks offers a variety of activities that allows guests to choose how to work out and take off excess pounds. Activities range from hiking, power walks and in-line skating, belly dancing, hula hoping, yoga, qi gong, water aerobics and other work out classes. A full menu of relaxing and therapeutic spa services is available as well as private consultations with a variety of health experts. The Oaks at Ojai is located at 122 East Ojai Avenue. For more information, visit The Oaks at Ojai online at www.oaksspa.com or call (800) 753-OAKS (6257).

Looking for some old-fashioned comfort food to fill your tummy as you sit by a fire with a good book? Search no further. Yams or other winter squash make this aromatic and delicious cold-weather dish more nutritious.

Serves 6

Ingredients:
· 3½ cups whole milk, divided
· ½ cup short-grain brown rice
· ¼ teaspoon sea salt
· 1½ cups peeled and diced yams
· 3 large eggs
· ¼ cup honey
· 1 tablespoon vanilla
· ½ teaspoon cinnamon
· ¹/³ cup dried cranberries

Directions:
In a medium saucepan, combine 3 cups of the milk, brown rice, and salt. Heat to almost boiling then reduce heat and simmer, covered, stirring occasionally for 1 hour. Stir in the yams and continue to cook, also covered, until yams are tender and rice is creamy and thick, about another 30 minutes.

In a medium bowl, whisk together the remaining ½ cup milk, eggs, honey, vanilla, and cinnamon.

Stir in cranberries. Gradually stir this mixture into the hot rice mixture and cook until thickened, about 5 minutes. Serve warm or cold.

About: Chef Patty James is the co-author of  the new book More Vegetables, Please!  Throughout the book the authors, doctor and nutrition specialist Elson Haas and natural chef Patty James, offer suggestions for changing the way the vegetables are prepared, how to make healthy dishes more appealing to picky eaters, and point out which recipes are especially fun for kids who want to help in the kitchen. The book contains delicious, vegetable rich desserts that are perfect for the winter holidays.

Ingredients:
1 ½ cups heavy cream
½ cup whole milk
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
½ cup sugar
4 egg yolks
¼ cup pumpkin puree
sugar for garnish

Directions:
Combine first 6 ingredients in a saucepan and bring to a simmer until the sugar has dissolved. Remove from heat. Whisk yolks. Slowly whisk hot cream into the yolks. Whisk pumpkin puree. Pour through a fine mesh sieve and then pour into 4 8 ounce ramekins. Bake in a hot water bath for about 35 minutes until the center of the Brulee moves slightly. Remove from pan and chill for at least 4 hours or up to 1 day.

When ready to serve, sprinkle sugar over the top and broil until the top turns brown. Let cool a moment and serve.

About: This recipe is courtesy of Executive Chef Daniel Dumont from Wentworth By the Sea Hotel & Spa — one of the last grand hotels of New Hampshire. New Hampshire (and Wentworth) is a classic New England place for spending Thanksgiving — with a long tradition of celebrating the holiday. New Hampshire native Sara Josepha Hale is the one who convinced President Abraham Lincoln to set aside a national Thanksgiving Day in November. And in 1623, David Thompson, a fisherman who had built a house on land near where the hotel is now — New Hampshire’s first settlement — kept the Pilgrims from starving by sending some of his salt cod to the Plymouth Colong when Miles Standish came up the coast seeking help.

Doesn’t this sound delicious? Check it out:

Ingredients:
2 cups whipping cream, chilled
1 cup confectioners’ sugar
One 8-ounce container mascarpone cheese
One 15-ounce can pure pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup orange juice
1 Tablespoon Amaretto or Frangelico (optional)
8 ounces soft ladyfingers (about 2 1/2 packages)
6 ounces gingersnap cookies, crushed

Directions:
Make Pumpkin Mixture: In a medium bowl, beat whipping cream and sugar until peaks form. Set aside. In another medium bowl, combine the mascarpone cheese, pumpkin puree, cinnamon, cloves, and nutmeg and salt. Beat until the mixture is smooth. Fold in the sweetened whipped cream. Do not over mix.

Prepare Pan: Combine the orange juice and liqueur in a shallow dish. Cut the ladyfingers in half lengthwise (some packages come pre-split). Lightly dip each piece in the orange juice and start to line the bottom of a 13”x9”rectangular baking dish, overlapping and crowding to fit. Spread half of filling over ladyfingers. Sprinkle with half of the crushed gingersnaps. Repeat layering with the remaining ladyfingers and filling. Save the remaining gingersnaps for garnish. Cover with plastic and chill for at least 1/2 hour.

Garnish and Serve: Sprinkle the rest of the gingersnaps on top of the tiramisu and serve.

About: Recipe adapted by Parties That Cook® from Bon Appétit magazine.

This is a light “apple pie” type of dessert great for the whole family. This recipe is courtesy of Chef Lisa Beels.

photo courtesy of Chef Lisa Beels

Danish Apple Cake
If making this for kids: only ages 1 year and up. Little ones can eat the small apple pieces, or heat some apple pieces covered, over low heat in a small pot for 10 minutes and puree into apple sauce.
I’m part Danish by heritage and this has been on our fall menu for years – it’s absolutely delicious!

1 1/2 cup NY State MacIntosh apples, peeled and chopped (only use sweet crispy apples in this recipe)
1 egg
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
2 tablespoons butter, melted
2/3 cup flour
1 pinch cinnamon
1 pinch nutmeg

Directions:
Preheat oven to 350 degrees F.
Beat together the eggs, sugar, vanilla and melted butter.
Stir in sifted flour, salt and baking soda.
Add the chopped apples, cinnamon and nutmeg; mix well.
Pour into a greased pie plate and bake for 30 minutes or until top is golden brown and center is set.

About the Chef: Lisa Beels is co-founder of PetitePalate.com (gourmet, organic baby food) and a trained chef (she attends Le Cordon Bleu in London). She is co-author of The Petite Palate Quick and Easy Guide to Baby Food. Her blog: www.petitepalatekitchen.com

This is a decadent dessert recipe for Thanksgiving dinner that won’t break the bank and will save you time in the kitchen. Carrot Cake Cheesecake is a scrumptious holiday treat with the added sweetness of pineapple frosting. This recipe is courtesy of Duncan Hines.  

photo courtesy of Duncan Hines

Ingredients – Carrot Cake:
• 1 box Duncan Hines Decadent Carrot Cake
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• ¼ cup vegetable oil
• 8 ½ oz can crushed pineapple, packed in juice, drained well, reserve juice
• ½ cup coconut (optional)
• ½ cup chopped walnuts           

Ingredients – Cheese Cake Filling:
• 2 – 8 oz pkg. cream cheese
• ¾ cup sugar
• 2 ½ teaspoons of vanilla extract
• 3 eggs
• 1 tablespoon flourBaking

Instructions For Carrot Cake:
Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins. In mixing bowl add dry mix, 2 eggs, ¼ cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 ½ Springform pan. Reserve remaining carrot cake. Backing Instructions For Cheesecake:In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs and flour. Spread ½ of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through. Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting (see recipe below). Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

Ingredients – Pineapple Cream Cheese Frosting:
• 2 oz cream cheese (softened)
• 1 tablespoon butter (softened)
• 2 cups powdered sugar
• 1 ½ teaspoons vanilla extract
• 2 T pineapple juice

Baking Instructions For Cream Cheese Frosting:           
Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.