1
1
6
3/4
Vh
/4
3/4
y2
1
1
Vh
cup whole wheat flour
cup sugar
Tbsp. unsweetened cocoa powder
tsp. baking powder
tsp. baking soda
tsp. salt
cup water
cup fresh blueberries
egg
cup frozen light whipped dessert
topping, thawed
cup semisweet chocolate pieces
Fresh blueberries or Blueberry
Sauce (see recipe
r ig h t
)
1. Preheat oven to 350°F. In medium bowl
combine flour, sugar, cocoa powder, baking
powder, baking soda, and salt. In blender
combine water, blueberries, and the egg.
Cover and blend until smooth. Add to flour
mixture. Whisk until well combined. Pour
into greased 8x8x2-inch baking pan.
2.
Bake 30 minutes or until toothpick inserted
in center comes out clean. Cool completely
on wire rack. Invert onto serving platter.
3.
In small microwave-safe bowl combine
dessert topping and chocolate pieces.
Micro-cook, covered, on 50 percent power
(medium) 1 minute. Stir until smooth. Let
stand 5 minutes. Pour onto cooled cake,
spreading evenly.
4.
Cut cake into squares to serve. Top with
fresh blueberries. Serve with Blueberry
BLUEBERRY SAUCE
In blender combine
V
2
cup frozen light whipped dessert
topping, thawed, and V
2
cup fresh
blueberries. Cover and blend until smooth.
EACH SERVING
230 cal, 6gfat, 24 mgchol,
176 mg sodium, 45 gcarho, 4 g fiber, 4 gpro.
VANILLA PEACH PORK CHOPS
WITH GREEN ONION SLAW
PREP: 40 MIN. GRILL: 8 MIN. MARINATE: 6 HRS
PORK CHOPS
4
nonenhanced boneless pork loin
chops, cut
V 4
to 1
inch thick (about 1
lb.)
1
cup water
1
Tbsp. kosher salt
1
Tbsp. sugar
2
tsp. vanilla
GREEN ONION SLAW
2
1
Vi
/ 3
1
cups shredded red cabbage
cup thin bite-size strips green onion
cup golden raisins
cup snipped fresh cilantro
fresh jalapeno pepper, seeded and
finely chopped*
Ve,
cup lime juice
3
Tbsp. olive oil
2
Tbsp. honey
2
Tbsp. packed brown sugar
2
large peaches or nectarines, halved
and pitted
1
Tbsp. olive oil
2
Tbsp. peach preserves
1
Tbsp. horseradish mustard
V2
tsp. vanilla
1.
Place chops in large plastic ha«et in deep
bowl. For brine, in smalLj^B combine water,
salt, sugar, and 2 tsp. vanilla. Stir until salt and
sugar are dissolved. Add to chops in bag. Seal
bag; turn to coat. Refrigerate 6 to 24 hours.
2.
In large bowl combine cabbage, green
onion, raisins, snipped cilantro, and jalapeno
pepper. In small bowl whisk together lime
juice, 3 Tbsp. olive oil, and the honey. Add to
cabbage mixture; toss to coat. Cover and
chill 30 minutes before serving.
3.
Pat brown sugar onto cut sides of peach
halves. Drizzle with 1 Tbsp. olive oil. In small
bowl combine preserves, mustard, and V
2
tsp.
vanilla. Drain chops, discarding brine. Pat
chops dry with paper towels. Spread
preserves mixture on both sides of chops.
4.
For charcoal grill, grill peaches and chops
on rack of an uncovered grill directly over
medium coals. Grill peaches 4 to 6 minutes or
until lightly browned and just tender, turning
once hallway through grilling. Grill chops
7 to 9 minutes or until slightly pink in the
center (160°F), turning once halfway through
grilling. (For gas grill, preheat grill. Reduce
heat to medium. Add peach halves and chops
to grill rack over heat. Cover; grill as above.)
5.
Serve chops with slaw and sliced peaches.
Garnish with cilantro sprigs.
MAKES 4 SERVINGS.
*Hot chile peppers contain volatile oils Avoid
direct contact and wear plastic or rubber
gloves. If bare skin touches the chile
peppers, wash well with soap and water.
EACH SERVING
595 cal, 30 gfat, 68 mg chol,
