Return to Services > Firstline Therapy Program

Desserts

Carob and Pumpkin Seed Bars  (serves 16) 
98 calories, 6.2 g carbohydrates, 4 g protein, 7 g fat 
These bars will look like a brownie but have a different taste since this is a no-flour dessert! 
They are nevertheless delightful for those who haven’t had dessert in a while. 
2 eggs, separated 
½ cup apple juice concentrate 
1 tsp. vanilla extract 
¼ tsp. ascorbic acid (vitamin C) crystals (purchase in health food store) 
3½ tbsp. carob powder, sifted NOT packed 
1/8 tsp. salt 
1 cup pumpkin seeds, ground into meal in food processor 
¾ cup walnuts or pecans, coarsely chopped 
Oil an 8x8-inch square pan. Cut a square of wax paper to fit bottom, lay it in place and oil it. Put 
egg whites in a separate bowl from yolks and set aside. Put yolks in a medium bowl and add salt, 
vanilla, and ascorbic acid crystals. Whisk a few minutes until light. Gradually add juice, then carob 
powder, while continuing to whisk. Using a spoon, stir in seed meal and nuts for 1 minute. Preheat 
oven to 350 degrees. 
Beat egg whites with a mixer, for 1 minute on low, then 1 minute on medium, then 2 minutes on 
high, until stiff and shiny. Spoon one-quarter of the whites into the batter and stir until white 
disappears. Fold remaining whites carefully into batter with a rubber spatula, until all white is 
gone.  
Scrape batter into prepared pan and bake for 20 minutes, or until top springs back when touched 
lightly. Use a knife to loosen the edges, then turn out onto a cooling rack. Peel off wax paper 
before continuing to cool. Cut into squares when cool.

Berry Freeze   (serves 4) 
127 calories, 14 g carbohydrates, 6 g protein, 6 g fat 
1 lb. frozen strawberries, slightly thawed (or 1 pt fresh berries, frozen slightly) 
¾ cup part skim ricotta 
3 tbsp. all fruit strawberry jam 
Fresh strawberries for garnish (optional) 
Blend slightly frozen berries in food processor. Slowly add ricotta and then jam, blending all the 
while. Serve immediately, garnished with a fresh strawberry, if desired. 

Poached Peaches with Strawberry Sauce   (serves 4)
80 calories, 19 g carbohydrates, 0.9 g protein, 0.2 g fat  

1 can (6 oz.) frozen unsweetened apple juice concentrate, thawed 
1 cup water 
1 tbsp. finely grated lemon peel 
1 tsp. vanilla extract 
4 medium size ripe peaches or nectarines (pears will be a winter alternate) 
4 sprigs fresh mint for garnish (optional) 
Strawberry sauce (recipe below)  
In a medium saucepan, mix apple juice, water, lemon peel, and vanilla; bring to boil and reduce 
heat. Cover and simmer for 10 minutes. Add peaches (or other desired fruit) and poach, partially 
covered over low heat for 7-8 minutes. Remove from heat and allow to cool in liquid. When cool, 
carefully slip skins off peaches, cut in half lengthwise and remove pits.  
Spoon strawberry sauce into 4 dessert plates, making a little pool.  On each plate, arrange 2 
peach halves in the center and garnish with mint. 

Strawberry Sauce (excellent for any poached fruit)  (yields 1 ¾ cups) 
28 calories, 7 g carbohydrate, 0.6 g protein, 0.3 g fat 
  
2 cups fresh strawberries, hulled and washed 
¼ cup orange juice (unsweetened) 
Pinch each of ground cinnamon and nutmeg 
Combine all ingredients in blender or food processor. Process until smooth.