Desserts

Being in business for almost thirty years, our staff has accumlated recipes that are delicious and healthy. After giving our many of these recipes to our clients, we have become known as having some of the best recipes for healthy eating. Below are some of our favorite receipes for you to enjoy:

"Banister and Associates saved me! They are some of the most genuine people and understood what I was going through. After dealing with a serious eating disorder, the counselors helped get me back on track for a healthy lifestyle. I am so thankful I was able to work with them." - Stacy Adams

Come visit us and let us help you meet your nutritional goals

We understand what it takes to

get you on a healthy lifestyle.

It takes planning, encouragement,

and patience. Our team of expert clinicians is ready to help you meet the goals you have for yourself. Most of us have even been there personally.

Fresh Salsa

Oven baked tortilla chips

So-Fancy Fish Pack

Orange Roughy

Honey Glazed Carrots

Sauteed Spinach and Peppers

WELLNESS I MINDFUL I REALISTIC

Come visit us and let us help you meet your nutritional goals

We understand what it takes to

get you on a healthy lifestyle.

It takes planning, encouragement,

and patience. Our team of expert clinicians is ready to help you meet the goals you have for yourself. Most of us have even been there personally.

Fresh Salsa

Oven baked tortilla chips

So-Fancy Fish Pack

Orange Roughy

Honey Glazed Carrots

Sauteed Spinach and Peppers

Healthy Recipes - Desserts

Light Strawberry Pie

1 can (8 ounces) unsweetened crushed pineapple

1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix

1 package (.3 ounce) sugar-free strawberry gelatin

3 cups sliced fresh strawberries

1 reduced-fat graham cracker crust (8 inches)

½ cup reduced-fat whipped topping

1.Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1 ½ cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.

2.Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers. Yields 8 servings.

For 1 piece:

Calories 159

Fiber 2 g

Fat 4 g

Protein 2 g

Sodium 172 mg

Carbohydrate 29 g

Not-So-Rich Strawberry Shortcake

1 quart strawberries

1 cup Splenda

1 recipe shortbread (below)

2 cups vanilla or plan yogurt (non-fat)

1.Wash, hull and slice the strawberries. Pour Splenda over berries and let them soak in the sweetener for an hour or more at room temperature. Reserve a few perfect berries for decoration.

2.Bake the shortbread following the recipe below.

3.To assemble, place the bottom shortcake on a serving platter.

4.Pour half of the sweetened and juice over it. Cover with yogurt, reserve about two tablespoons for decorating the top layer and then put on the top layer.

5.Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Top with remaining yogurt and decorate with whole reserved berries. Best if served immediately. Makes 8 dessert servings.

Shortcake Short Dough (to go with recipe above) :

1 stick Smart Balance margarine, softened

½ cup powdered sugar

2 cups flour

2 teaspoons baking powder

¼ teaspoon salt

1 egg plus 1 egg white

½ cup skim milk

1 teaspoon grated lemon peel

1.In food processor bowl, combine flour, sugar, baking powder and salt. Drop in butter and pulse until mixture resembles coarse meal. Pour into a bowl and set aside.

2.In a small bowl, blend milk, lemon peel and one whole egg.

3.Pour egg mixture into flour mixture, gently mix to form a soft bowl of dough. On a floured surface, divide dough in half. Roll into 9 inch circles.

4.Prick each circle with a fork. Brush generously with the remaining egg white, beaten. Sprinkle tops with additional sugar.

5.Bake at 425 degrees with 10 to 12 minutes or until golden brown. Assemble shortcake using hot or cold shortbread.

Per serving of dessert:

Calories 325

Fat 9 g

Sodium 341 mg

Carbohydrates 50 g

Fiber 3 g

Protein 8 g

Blackberry Trifle

1 box sugar-free,fat-free vanilla instant pudding mix

2 cups skim milk

1 pound (about 3 cups) blackberries, washed

Half of a prepared 1-pound angel food cake

1 cup lite, nondairy whipped topping

Combine pudding mix and milk in small bowl as directed. Spread half of berries over the bottom of a trifle dish or 3-quart clear glass bowl. Tear the cake into small pieces (approx 1 inch cubes) and layer half the pieces over the berries. Spoon pudding over the cake pieces. Layer the remaining cake pieces, then the pudding and last the berries. Spoon the whipped topping over the fruit. Refrigerate until serving. Yield: 8 servings

Serving size: 1 cup

Calories: 165

Carbs: 34gms

Quartet of Berries with Fresh Peach Sauce

1 cup hulled, rinsed, and sliced fresh strawberries

1 cup fresh rinsed raspberries

1 cup fresh rinsed blackberries

1 cup rinsed blueberries

For sauce: 2 small ripe peaches (11 oz.), peeled, pitted and chopped (about 1 cup)

1 1/2 tablespoon sugar

1 tablespoon fresh lemon juice

For garnish: fresh mint sprigs

1. Combine the strawberries, rapberries, blackberries, and blueberries in a large bowl.

2. Add the peaches, sugar, and lemon juice to a blender or food processor. Puree the peaches until smooth, about 60 seconds. Strain the puree with a sieve to remove any fibrous strings.

3. To serve, add a pool of sauce to an individual plate. Top with 1/2 cup of the berries. Garnish with a sprig of mint. Repeat to use all the berries and peach sauce.

For one serving: Calories 55

Fat 0 g

Fiber 3 g

Sodium 0 mg

Protein 1 g

Carbohydrates 13 g

Papaya Ice

½ cup sugar

1 teaspoon unflavored gelatin

1 papaya (peeled, seeded, cubed)

4 teaspoons lemon juice

In a small saucepan combine sugar and gelatin. Add ½ cup water. Cook and stir over low heat till sugar and gelatin are dissolved; set aside. In a blender container or food processor bowl, combine sugar mixture, papaya, and lemon juice. Cover; blend or process till smooth. Pour into a small mixer bowl. Cover; freeze fruit mixture 2 to 3 hours or till almost firm. Beat with an electric mixer on medium speed about 2 minutes or till mixture is fluffy. Transfer mixture to a 7 ½ x 3 ½ x 2-inch or 8x4x2-inch loaf pan. Cover; freeze at least 4 hours or till firm. To serve, let stand 10 minutes at room temperature. If desired, garnish with fresh mint. Yields: 4 servings

Nutrition Information:

126 Calories

0 g Fat

31 g Carbohydrates

1 g Protein

5 mg Sodium

Choco-Zucchini Cupcakes

Nonstick cooking spray (optional)

2 cups shredded zucchini (about 8oz)

3 eggs

2 cups granulated sugar

3/4 cup cooking oil

2 tsp vanilla

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

3/4 cup milk chocolate pieces (optional)

1 recipe peanut butter frosting

1. Preheat oven 10 325 F. Line 24 2-1/2 inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.

2. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about 1/2 full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 mintues. Remove from cups. Cool completely on racks. Frost with peanut butter frosting.

Makes 24 cupcakes

Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2 cups.

Kitchen tip: If you only have 12 muffin cups, cover and refrigerate half of the batter while the first batch bakes.

Nutriton for 1 cupcake:

263 calories

Total Fat 13g

Sat Fat 4g

Cholesterol 33mg

Sodium 207mg

Carb 35g

Total Sugar 25g

Fiber 1g

Protein 4 g

PATIENTS ACCESS ONLY