Dried Plum and Pecan Pinwheels

When my 11-year-old daughter had to undergo a belly scan with two different contrast dyes because of belly pain that localized over her appendix only to discover that the issue was constipation, I wanted to try a natural alternative versus Milk of Magnesia to try and correct the problem. 

I wasn't sure she would eat prunes right out of the box, so I set out in search of a recipe that she might enjoy.  This is a rather savory treat but can be sweetened a bit with vanilla flavoring.

So, two cups of apple juice every day along with these dried plum (prune) pinwheels - Problem Solved, and she didn't have to suffer the effects of a stimulant laxative.

What You Need:
1 1/4 cup finely chopped dried plums (prunes)
3/4 cup firmly packed brown sugar
1 cup chopped pecans (or walnuts)
1 Tsp cinnamon
1 Tbsp pure vanilla extract (optional)
2 sheets Pepperidge Farm Puff Pastry
Powdered Sugar for dusting (optional)

Let's Create:
Thaw pastry sheets according to package directions, then unfold them on a lightly floured surface.

In a bowl or food processor, combine the dried plums, nuts, brown sugar, cinnamon, and vanilla (optional) until it resembles a soft, moist fruit filling.  If you don't have a food processor, use your hands.  You want this to be well incorporated.  Divide in half.

Divide each half of the filling into 12 balls and place them evenly over the pastry sheet.  With wet fingers and/or hands, gently spread the filling to cover the pastry just about a half inch or so to the edge of the sheet.  Gently roll the pastry sheet, so that it's not too tight and seal the edge and ends.  Freeze just long enough for the dough to get firm (for easier cutting) - about 25-30 minutes.  Repeat with second pastry sheet and filling mix.

Once the pastry sheets are firm, slice and place on a lightly greased baking sheet.  Each pastry will yield approximately 24 pinwheels.

Let's Cook:
Preheat oven to 400ºF.  Bake pinwheels for 15-18 minutes (or until golden brown).
Remove from oven and immediately dust with raw powdered sugar if desired.

Yield:  48 pinwheels

Serve:  Warm or at room temperature.

Nutrition Facts:   None available.

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Fresh Fruit Cups with Sour Cream Sauce

These fresh fruit cups make the perfect ending to any great meal, and who doesn't love a fantastic dessert?  They're also great as an after-school snack when dinner's going to be a good bit later than normal. They're light, tasty and just the right size. 

These 1 cup serving sizes were a huge hit and got a thumbs up all the way around the table!

What You Need:
3 medium ripe peaches, pitted, and chunked
6-8 large strawberries, diced

Sauce
1 cup reduced-fat sour cream
1/8 cup honey

Let's Create:

• Mix prepared fruit in a medium bowl and refrigerate covered for 1-2 hours.
• Whisk together the sour cream and honey until smooth, cover and refrigerate.
• Once fruit has chilled for at least one hour, spoon it into serving cups and top with 1 tablespoon of sauce.

Optional: 
Substitute fruit with your own preferred or with seasonal berries.
Divide any additional sauce over fruit cups.

YIELD:  5 cups

  

Nutrition Facts:   None available as this recipe was altered from its original version, found on page 216 of the Taste of Home, Diet Comfort Food Cookbook.

  

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.