Recipes

Anyone trying to make lifestyle changes for better health knows fitting rich foods into a balanced meal plan can be a challenge. Remember “a little goes a long way” when enjoying these fruity summer recipes.

provided by Alexa Sparkman, M.A., R.D., L.D.

Mango Pound Cake
Fresh, natural ingredients make this cake a wonderful treat. I’ve been told by more than a few people this is the best pound cake they’ve ever eaten!
Ingredients
1 cup pureéd mango (about two fresh mangos)
1/4 cup sour cream
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups unbleached enriched flour
1/8 teaspoon baking soda
1/4 tsp salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Directions
Preheat oven to 350° F. Spray a 9 x 5-inch loaf pan with vegetable cooking spray and lightly dust with flour. Peel and dice fruit of two ripe mangos. Puree or process mango pieces until smooth. Combine 1/4 cup sour cream with 1 cup pureéd mango. Cream butter and sugar at medium speed with an electric mixer. Add eggs, beating after each addition. Combine flour, soda and salt. On low speed of the mixer alternate adding flour and mango mixtures to the creamed sugar and butter mixture. Mix until just blended being careful not to over mix. Stir in vanilla and almond extracts. Pour batter into prepared loaf pan. Bake for 60 to 65 minutes or until wooden toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 10 to 15 minutes then remove and cool completely on a rack. Slice cake and serve with fresh strawberries.
Makes 15 two-ounce slices.
Each slice contains:
Calories: 200
Protein: 2 grams
Carbohydrate: 32 grams
Fat: 8 grams
Sodium: 124 milligrams

Frozen Pineapple Cherry Salad
Ingredients
3 cups pitted sweet cherries, fresh or frozen
1 20-ounce can pineapple tidbits in pineapple juice
1 12-ounce container reduced-fat whipped topping, thawed
1 8-ounce package reduced-fat cream cheese, softened
1 cup chopped pecans or walnuts

Directions
Cut cherries in half. Drain pineapple and save 1/4 cup juice. Beat cream cheese with 1/4 cup pineapple juice until smooth. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture in an 8 x 8-inch glass baking dish, cover and freeze for several hours until firm. Remove from freezer 15 to 20 minutes before serving and slice into nine pieces. Serve immediately or refreeze.
Each piece contains:
Calories: 200
Protein: 4 grams
Carbohydrate: 14 grams
Fat: 15 grams
Sodium: 144 milligrams