Key Lime Ice Cream

Ingredients:

1 1/2 cups 1% low-fat milk

2/3 cup bottled Lime Juice

1/2 cup half-and-half

1/8 teaspoon salt

1 (14-ounce) can fat-free sweetened condensed milk

Lime wedges (optional)

Instructions:

1) Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lime wedges, if desired.

*Makes 1 quart* (Serving size: about 1/3 cup)

Rhubarb Chutney

Ingredients:

1 cup packed brown sugar

3 cups finely chopped rhubarb (about 1 pound)

1 cup finely chopped onion

1/2 cup cider vinegar

1/4 cup dried currants

1 tablespoon minced peeled fresh ginger

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon ground cardamom (optional)

1/2 jalapeno pepper, minced

Instructions:

1) Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.

Toast with Raspberry and Rhubarb Jam

Ingredients:

2 cups fresh raspberries

3 1/2 cups chopped rhubarb (about 1 pound)

1/2 cup sugar

1/2 teaspoon vanilla extract

10 (1 1/2-ounce) slices sturdy rustic bread, toasted

1 1/4 cups fresh whole milk ricotta cheese

Instructions:

1) Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.

*Makes 10 servings* (Serving size: 1/4 cup jam, 1 toast piece, and 2 tablespoons cheese)

Rhubark Snack Cake with Walnut Streusel

Ingredients for Cake:

3 1/2 cups finely chopped rhubarb (about 1 pound)

2 tablespoons all-purpose flour

1 1/2 cups packed brown sugar

5 tablespoons butter, softened

2 large eggs

1 cup fat-free sour cream

1 teaspoon grated orange rind

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1 cup whole wheat flour (about 4 3/4 ounces)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

Cooking Spray

Ingredients for Streusel:

1/4 cup turbinado sugar

1/2 teaspoon ground cinnamon

2 tablespoons chilled butter, cut into small pieces

1/4 cup chopped walnuts

Instructions:

1) Preheat oven to 375 degrees.

2) To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.

3) Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.

4) Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.

5) To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375 degrees for 50 minutes or until wooden pick inserted in the center comes out clean.

*Makes 12 servings* (Serving size: 1 piece)

Rhubarb Sorbet

Ingredients:

4 cups chopped rhubarb (about 1 1/4 pounds)

1 cup water

2/3 cup sugar

1/2 cup fresh orange juice (about 2 large oranges)

Mint sprigs (optional)

Orange rind strips (optional)

Instructions:

1) Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

*Makes 5 servings* (Serving size: about 2/3 cup)

Grilled Tomato with Herbs

Ingredients:

4 medium tomatoes

1 tablespoon extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

Cooking Spray

2 tablespoons chopped fresh parsley

1 teaspoon fresh thyme leaves

Instructions:

1) Cut each of 4 medium tomatoes into 2 halves or 4 wedges.

2) Brush tomato wedges with 1 tablespoon extra-virgin olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3) Place tomato wedges on a grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning once.

4) Place tomato wedges on a plate; sprinkle with 2 tablespoons chopped fresh parsley, 1 teaspoon fresh thyme leaves, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Raspberries with Mascarpone

Ingredients:

2 tablespoons sugar

2 tablespoons water

1/2 teaspoon grated lemon rind

2 cups fresh raspberries

Instructions:

1) Combine 2 tablespoons sugar, 2 tablespoons water, and 1/2 teaspoon grated lemon rind in a small microwave-safe bowl; microwave at HIGH for 30 seconds or until sugar dissolves.

2) Place 2 cups fresh raspberries in a medium bowl. Drizzle sugar mixture over raspberries; toss gently to combine. Let raspberry mixture stand at room temperature for 15 minutes. Top each serving with 1 teaspoon mascarpone cheese or whipped cream.

You can also swap strawberries or blackberries for the raspberries, or try a combination of berries like I did. Alot of people also like the sugar syrup with a combination of peaches and raspberries, definitely a mouth-waterer.

Grilled Portobello Sandwiches with Bell Pepper and Goat Cheese

Ingredients:

1/4 cup balsamic vinegar

1 tablespoon olive oil

1 garlic clove, minced

1 red bell pepper, cut in half and seeded

1 yellow bell pepper, cut in half and seeded

4 (4-inch) portobello mushroom caps

Cooking spray

1/3 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (2-ounce) Kaiser rolls

1/2 cup (4 ounces) soft goat cheese

Instructions:

1) Prepare grill to mediumT-high heat.

2) Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3) Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4) Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5) Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Makes 4 servings (Serving size: 1 sandwich)