SURPRISE! DESSERT!

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Easy Strawberry Pie
INGREDIENTS:
1 baked pie shell or graham cracker crust
2 pints strawberries
1 t. sweet enhancer
3 t. corn starch
DIRECTIONS:
Crush 1 pint strawberries and place in a saucepan add 1/4 teaspoon of
Sweet enhancer, add corn starch. Stir and bring to a boil. Boil 1 minute. While mixture cools, slice remaining pint of berries toss with remaining sweet enj\hancer and let stand for a few minutes then, place in pie shell. Pour cooked berries on top and refrigerate until ready to serve.
Garnish pie with whipped topping before serving.
THE TOPING TO DIE FOR
Silken Tofu Whipped Topping
INGREDIENTS:
10 1/2oz. package extra-firm or Firm tofu, reg. or low fat
2 To 4 T. maple syrup or SunnyDew or ½ SunnyDew and maple syrup
2 T Lemon juice
1/4 t. Vanilla extract
1/2 t Almond extract
Soymilk as needed
DIRECTIONS:
1. Place all ingredients in a blender or food processor and process until very smooth.
2. Add more soymilk a teaspoon at a time if the mixture is too thick; blend well.
3. Place in a covered container; refrigerate until chilled.
Makes 1¾ cups

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Easy CRISPY RICE BALLS
By Billie Gordon
A new recipe you will love! Crispy NuPlus Rice Balls are easy to make, no special equipment needed, no cooking and they are HEALTHFUL! Kids love them.
INGREDIENTS:
½ cup almond butter, smooth or crunchy
3/4 cup honey
½ cup chopped pecans
¼ cup raw sunflower seeds, unsalted
½ teaspoon vanilla
¼ cup dates, raisins, dried cherries (I used all dates ~~Kay).
1 to 3 scoops of NuPlus, any flavor (I used Regular & Cocoa ~~Kay)
2 cups crisped or nutty rice cereal (health store brands)
DIRECTIONS:
1. Combine & mix together the following ingredients in a medium size bowl:
2. Add: 2 cups crisped or nutty rice cereal
3. Stir gently until the cereal is well coated.
4. Place dish of water near the bowl. Wet hands, form the mixture into walnut sized balls & place them in a covered container. These will satisfy any sweet tooth. I kept mine in the refrigerator.

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Silken Tofu Whipped Topping
INGREDIENTS:
10 1/2 oz. package extra-firm or firm tofu, reg. or low fat
2 To 4 Tbls. sweetener of your Choice ½ SunnyDew or maple syrup
2 T Lemon juice
1/4 t Vanilla extract
1/2 t Almond extract
Soymilk as needed
DIRECTIONS:
1. Place all ingredients in a blender or food processor and process until very smooth.
2. Add more soymilk a teaspoon at a time if the mixture is too thick; blend well.
3. Place in a covered container; refrigerate until chilled.
Makes 1 3/4 cups

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Cocoa Berry VitaShake
by Sharon Farnsworth
In a blender combine:
INGREDIENTS:
1 banana
2 pkg. VitaShake
2 pkg. Quinary Powder
2 c. berry juice. Aronia berry is my favorite; apple juice is also good.
1/4 to 1/2 c. frozen berries. I use a blend of strawberries, blueberries, raspberries and Marion berries.
2 c. Fortune Delight or just fill the blender until full.
Sometimes I add one or two ice cubes. More ice can be added for a slush. This can be enjoyed as a delicious drink, or you may put it in the freezer for about an hour (in small cups) and eat with a spoon. It makes a wonderful dessert or special treat.

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Punch
by Kae Manning
INGREDIENTS:
½ package fresh or frozen strawberries.
4 bananas.
1 large can orange juice (use Calli in place of water to dilute).
1 bottle "Nice N Natural" Red Raspberry Juice.
1 quart apple juice.
12 packages berry complex carbohydrate (or 6 scoops bulk).
½ teaspoon SunnyDew.
5 bottles fruit beverage.
6 #5 powder.
½ qt Pineapple juice.
DIRECTIONS:
Blend together and freeze.
Thaw 2 to 3 hours before using so it will be slushy.
Pour Sparking Raspberry or Kiwi-Lime Sundance over slush and serve.

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VitaShake Cookies
by Laura Denny
Makes 2 dozen small cookies.
INGREDIENTS:>/b>
5 Tbsp. soft butter (unsalted organic)
2 tsp. SunnyDew
1 tsp. vanilla
1/3 cup apple juice
1 pkg. Chocolate complex carbohydrate
1 pkg. plain complex carbohydrate
whole wheat flour (See Below)
½ tsp. baking soda
¼ tsp. Celtic sea salt (optional)
1 cup rolled oats
¾ cup carob chips, chopped nuts, or raisins
DIRECTIONS:
1 Preheat oven to 375 deg.
2 Cream butter.
3 Add SunnyDew, or sugar, vanilla & apple juice.
4 Into a 1 cup measuring cup, empty chocolate complex carbohydrate and plain complex carbohydrate packets. Fill remainder of cup with whole wheat flour.
5 Add to this mixture, baking soda and Celtic salt and mix well.
6 Add flour mixture to the butter mixture.
7 Stir in oats and chips.
8 Drop onto cookie sheet & bake for 8 – 10 min.

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NuPlus (Complex Carbohydrate) Frozen Dessert
INGREDIENTS:
¼ c. fresh orange juice.
2 frozen ripe bananas (peeled & frozen).
1 package NuPlus or 2 Tablespoons (or more).
SunnyDew (as desired).
DIRECTIONS:
1. Blend until smooth.
2. May add frozen strawberries or other frozen fruit. The consistency of yogurt.
from Alice Crider

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Nutty Applesauce Cake
INGREDIENTS
1 cup unsweetened applesauce
1 teaspoon lemon juice
1 cup spelt flour
1 cup oat flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ cup butter
¼ cup sorghum molasses
½ cup honey or rice syrup
2 eggs, beaten
¾ cup walnuts, chopped
¼ cups sunflower seeds
¼ cup raisins
¾ cup dates, chopped
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Combine applesauce and lemon juice and set aside.
3. Mix together flours, baking soda, cinnamon, cloves, set aside.
4. Cream together butter, molasses, and honey or rice syrup.
5. Add eggs and mix well.
6. Add applesauce and flour mixtures alternately to creamed mixture. Mix well.
7. Fold in walnuts, sunflower seeds, raisins, and dates.
8. Pour mixture into greased and floured bundt pan or an 8 x 12 inch cake.
9. Bake for 35 - 40 minutes.

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Yummy NuPlus (Complex Carbohydrate) Dessert
Rice Dream (2 C.)
1 Mango or Banana
Complex carbohydrate (2 pkgs)
Fruit beverage (4 oz)
SunnyDew/Sunectar (black)
Blend

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Easy Apple Cobbler
From: Lois Emerson
INGREDIENTS:
No sugar.....really!!
FILLING:
15 Red Delicious apples, peeled and sliced
2 ½ teaspoons real butter, unsalted
2 teaspoons cinnamon
20 drops of SunnyDew or ½ cup honey (or combination)
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Combine apples and butter together in heavy skillet, cook for 5 minutes.
Cover and cook on low for an additional 5-10 minutes or until apples are tender (but not mushy).
3. Remove lid and let cook until the liquid thickens slightly.
4. Add cinnamon and sweet enhancer or honey.
5. Stir thoroughly, but gently.
6. Transfer to 2 quart baking dish. Set aside.
CRUST:
1 cup spelt, barley or whole wheat flour, sifted
1/4 teaspoon nutmeg
2 teaspoons baking powder (non-aluminum)
1/3 cup butter, unsalted
1/4 cup Almond Beverage or Rice Milk
DIRECTIONS:
1. Combine flour, nutmeg and baking powder in bowl and mix well. Cut in butter.
2. Add Rice Milk or Almond Beverage gradually and form a soft ball.
3. Knead for about 2 minutes, no longer. Roll out between wax paper to the size of the baking dish. Sprinkle a little water under wax paper to prevent sticking.
Place crust over the filing. Seal edges with water. Bake for approximately 30 minutes.

NON-DAIRY, LOW-FAT PUMPKIN PIE
8 servings
DIRECTIONS:
1-1/2 packages Mori-Nu Silken Lite Extra Firm Tofu
2 cups canned or cooked pumpkin
2/3 cups honey or maple syrup or part sweet enhancer
1 teaspoon vanilla
1 tablespoon pumpkin pie spice or mix these four ingredients: 1-1/2 teaspoon ground cinnamon, 3/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 unbaked 9 in. whole wheat pastry crust or Arrowhead Mills organic graham crust
INSTRUCTIONS:
1. Drain tofu and blend in a food processor or blender until smooth.
2. In large bowl mix tofu with remainder of ingredients
3. Pour into unbaked pie crust.
4. Bake in preheated 350 degree oven for about 1 hour.
5. Filling will be soft, but will firm as it cools.
6. Chill and serve.

PIE CRUST
INGREDIENTS:
1 cup graham cracker crumbs
2 tablespoons sugar
1/2 cup walnuts (chopped) 1/4 cup butter (melted)
DIRECTIONS:
1. To prepare the crust, combine all the ingredients, pressed to the bottom and sides of a 9 x 10 inch pie band.
2. Bake at 400° F for 7 minutes or until lightly browned, then chill.

Mock Whipped Cream This recipe, adapted from the VEGETARIAN TIMES COMPLETE COOKBOOK (Macmillan, 1995)
Makes an excellent topper for a number of desserts
INGREDIENTS:
10 1/2 oz. package firm silken tofu drained
2 Tbs. maple syrup
1 tsp. vanilla extract
1 tsp. grated orange rind & ½ of lemon juice
Dash ground nutmeg
DIRECTIONS:
1. Puree all ingredients in a blender or food processor until smooth and creamy.
2. Cover; refrigerate 20 minutes before serving.
Makes 1 cup.

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Bill and Kay Hughes "BillandKay" are Coaches of Complimentary-Alternative Wellness for naturally high energy using integrated botanicals having readily, bioavailable, nutrients.