Easy Meals {part four}

Desserts...


Watermelon Sorbet
INGREDIENTS:
500ml (2 cups) water
215g (1 cup) caster sugar
1.2kg seedless watermelon, rind removed, coarsely chopped
2 egg whites

PREPARATION:
1. Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
2. Blend watermelon until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
3. Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.
4. Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture.
5. Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
6. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.

Health Nut Oatmeal Cookies
INGREDIENTS

• 2/3 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground nutmeg
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts
• 1/4 cup sunflower seeds
• 2 tablespoons flax seeds
• 1/2 cup wheat germ

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg.
3. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, hazelnuts, sunflower seeds, flax seeds and wheat germ; gradually stir into the creamed mixture.
4. Drop by rounded spoonfuls, a couple of inches apart, onto cookie sheet(s).
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sautéed Apples
In a heavey cast iron skillet, sauté 6 apples (peeled and cut into chunks) in 4 tbsp butter, until golden. In the meantime, beat with a whisk (an electric beater is OK, too) 2 cups good quality whipping cream. When the cream thickens, add 1 tsp vanilla extract and a pinch of stevia powder. Serve the sautéed apple chunks warm with the whipped cream.