PEAR CUSTARD SNACK

Pears are a good source of vitamin C and are less allergenic than other fruits. Pear Juice is excellent to use instead of sugar in drinks or baking. Pears can be useful in treating inflammation of mucous membranes, chronic gallbladder disorder, arthritis (not so acidic as most fruits), and in the treatment to gout. Pears can lower blood pressure, control blood cholesterol levels, and increase urine acidity. In ancient Greece pears were use to treat nausea. As an insoluble fiber is insoluble its better for treating colitis, and the cut down the number of cancerous colon polyps.

PEAR CUSTARD 2 cups milk 4 lg. organic eggs 1/2 cup sugar (minus 2 Tbs. maple syrup or honey.) optional 1/2 tsp. vanilla 2 cups pears (or apples) peeled and cubed 3/4 cups flour plus 1 tsp. 1 tbs margarine 1/4 tsp salt 1/8 tsp nutmeg or cinnamon Mix; 375 for 35 minutes Top with pecans or whipped cream Please tell the readers of your results or add another similar recipe...

VALENTINE SHERBET DESERT

An excellent way to serve more fruit. It's very delicious and attractive for any special holiday.
12 ounce package of frozen raspberries, thawed
1/2 cup sugar (or, 1/4)
1.5 quarts pineapple sherbet, softened
3 riped bananas
2 cups miniature marshmallows
DIRECTIONS; Mix the thawed raspberries with the sugar and set aside. Cut the bananas into small cubes (1/4 inch) and set aside. Place the softened pineapple sherbet into a large bowl and flatten with a spatula. Pour the raspberries over the top then add the bananas. Gently stir until completely blended (i will be bright pink). Return to the freezer. Soften before serving
Garnish each serving with a crisp plain cookie. Yields 1;8 servings.
The raspberries can have fruit substitute such as strawberries, cherries, nuts, choc. etc. (shakes too)
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APRICOT PECAN OATMEAL MUFFINS

These muffins from "Blue Ribbon Baker" Marjorie Johnson and are a great option for a healthy breakfast. With fiber from the apricots (fruit), healthy fats, the pecans, whole grains and from the oatmeal, they're pretty perfect muffins. If your single freeze some for later, (double the batch) having one handy to grab as you head for the door to work.
Ingredients
Makes 12 muffins
1 cup quick cooking oats (can use left over oat meal),
1 cup buttermilk, soymilk i.e.
1 cup all-purpose flour, w/w flour, part coconut i.e.
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried fruit or apricots, chopped (Or, another fruit like chopped apples i.e., add apple pie spices)
1/2 cup chopped pecans (nutmeat)
1/3 cup oil,
1 egg (or egg sub for egg ground flaxseed flour, which adds more fiber also)
1/2 or less -cup brown sugar, firmly packed (taste test) or 1/4 c honey)
Direction; Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.
Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.
Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase ''On the Road to Blue Ribbon Baking with Marjorie.''
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