Healthy dessert potluck options

Chocolate Prune Bundt Cake

3 ounce Chopped Walnuts - Omega-3 fatty acids
10 ½ ounce All Purpose Flour
9 ounce Granulated Sugar
5 ounce Unsweetened Cocoa Powder - Flavonoids
2 ounce Ground Flaxseeds - Omega-3 fatty acids
1/8 ounce Baking Powder
1/8 ounce Baking Soda
1/8 ounce Salt
10 ounce Buttermilk
9 ounce Brown Sugar
2 Eggs
4 ounce Canola Oil
1/8 ounce Vanilla
4 ounce Hot Water
6 ounce Prune Puree - Anti-oxidants
4 ounce Mini Chocolate Chips

Method:
1. To make prune puree, combine one cup pitted prunes with six tablespoons hot water in a food processor; process until smooth (makes one cup).
2. Preheat oven to 300 degrees Fahrenheit. Coat a 12-cup Bundt pan with cooking spray.
3. Whisk together flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large bowl.
4. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with an electric mixer on medium speed until smooth.
5. Mix hot water and prune puree in a measuring cup; add to the batter and mix until incorporated.
6. Stir in chocolate and walnuts. Scrap the batter into the prepared pan, spreading evenly.
7. Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 - 55 minutes.
8. Cool in the pan on a rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioner’s sugar

Flaxseed: Flaxseed is high in omega-3 fats, fiber, zinc, iron, vitamin E and calcium and low in saturated fat. Flaxseed is also high in alpha-linolenic acid, an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health problems.

Omega-3 Fatty Acids: The all important omega-3 fatty acids have an anti-inflammatory effect and have been shown to lower triglycerides, slow the build-up of atherosclerotic plaques and slightly lower blood pressure levels. These fatty acids also help strengthen cell membranes, thereby speeding up the healing process and strengthening resistance to infection in the body.

Protein: Protein has many functions in the body including supplying valuable enzymes that regulate bodily functions, providing for the transport of nutrients, oxygen and waste throughout the body, involved in muscle building and development, providing the structure and contracting capability of muscles and providing collagen to connective tissues of the body and to the tissues of the skin, hair and nails.

Flavonoids: Flavonoids help protect plants by shielding them from environmental toxins and helping repair damage. When we consume plant based foods rich in flavonoids, it appears that we also benefit from this “antioxidant power.”

Antioxidants: Antioxidants are believed to help the body’s cells resist damage caused by free radicals that are formed by normal bodily processes such as breathing and from environmental contaminates like cigarette smoke.

Submitted by Pastry Chef Lisa DeBastos

Agave & Fresh Berry Parfait with Granola

For the Yogurt
6 ounce Unsweetened Low-Fat Yogurt - Calcium, Vitamin D
2 Tablespoon Unfiltered Agave Syrup

Method:
1. Stir-in Agave

For the Granola
2 cup Rolled Oats - Fiber, Iron, Protein
½ cup Wheat Germ - Thiamin, Fiber, Iron
1 ounce Lite Brown Sugar
2 Tablespoon Agave Syrup
2 Tablespoon Michigan Maple Syrup
1 Tablespoon Water
1 ½ Tablespoon Vegetable Based Oil
6 ounce Assorted Dry Fruit (Cranberry, Raisin, Cherry, Apricot, Banana Chip, etc.)

Method:
1. Combine oats, wheat germ and light brown sugar and set aside.
2. Combine agave syrup, maple syrup, water and oil in a small thick gauge sauce pan and bring to a boil.
3. Add the liquid to the dry ingredients. Stir until all dry ingredients are moistened.
4. Line a cookie sheet with parchment paper. Spread the mixture evenly over the parchment paper and bake in a preheated 300 degrees Fahrenheit oven for 30 minutes, stirring every 10 minutes until golden brown. Cool granola.
5. Mix in the dry fruit.

For the Parfait
1. In small attractive glasses (parfait or martini glasses) alternate a layer of the yogurt then a layer of fresh berries, yogurt, then granola and repeat until glass is full.

Calcium: Calcium is important during childhood and adolescence to build strong bones. If the diet is deficient in calcium, the body will take calcium from the bones, decreasing bone mass and increasing the risk for osteoporosis later in life. It is also required for many important functions including muscle contraction and secretion of hormones and enzymes.

Wheat Germ: Wheat germ has many nutritional benefits. It is high in thiamin which is important for nerve development, muscle function and digestion. It is also protein and calorie dense which is helpful for children with poor eating habits.

Iron: Iron is extremely important in the diet because as adolescents gain muscle mass, more iron is needed to help their new muscle cells obtain oxygen for energy.