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Chocolate and Cherry Applesauce Hand Pies

Chocolate and Cherry Applesauce Hand Pies
Chocolate and Cherry Applesauce Hand Pies


  • 2 refrigerated pie crusts (or 1 recipe for double crust pie crusts)
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup sour cherry preserves
  • 1/2 cup semisweet chocolate chips
  • 4 ounces cream cheese (softened)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg (beaten)


Roll out (or unroll if purchased) pie dough. Cut into 4 inch circles using a biscuit cutter (or cut around a 4 inch bowl).

Mix Applesauce and preserves in a bowl.

Melt chocolate in the microwave (1 minute at med. High, then stir and continue in microwave at 15-20 second intervals if needed until melted and smooth).

Mix together cream cheese, powdered sugar and vanilla until smooth.

Spread 1 Tablespoon cream cheese mixture on half of the pie crust rounds. Top with 1 teaspoon of melted chocolate, then 1 Tablespoon of the applesauce mixture.

Sandwich together with another pie dough circle and use the prongs of a fork to seal the edges. Cut a small slit in the top. Place on a parchment lined baking sheet. Brush tops of each hand pie with beaten egg.

Bake at 350 degrees for 20 – 25 minutes or until lightly browned. Let cool for 10 minutes. Serve warm or cool.

Debbie Huber, Petersburg, NJ
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Applesauce-Pecan Dessert Burritos

Applesauce-Pecan Dessert Burritos
Applesauce-Pecan Dessert Burritos


  • 1 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup dark brown sugar
  • 2/3 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 5 (6 inch) flour tortillas
  • butter flavored cooking spray
  • 2/3 cup powdered sugar
  • 1 to 2 tablespoon apple cider or apple juice


In a medium bowl, mix together the applesauce, dark brown sugar, chopped pecans and cinnamon.

Lay the tortillas on work surface. Place equal amounts of the nut and fruit filling down the center of the tortilla and fold ends over the filling and roll as you would a burrito.

Spray the prepared burritos with butter flavored cooking spray on all sides. Carefully place the filled burritos on a panini grill or grill pan and cook 2-3 minutes on each side over a medium-high heat until golden.

To serve, cut each in half diagonally and place on small plate. Mix powdered sugar with apple cider or juice and mix until smooth. Drizzle over dessert burritos.

Lori McLain, Denton, TX
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Apple and Lychee Ice Cream Dream

Apple and Lychee Ice Cream Dream

In summer the last thing I want to do is spend my time cooking dessert in the kitchen. When I indulge my sweet tooth in summer I opt, instead, for cool refreshing desserts like sorbet and ice cream. In this recipe, home made applesauce and lychee ice cream is paired with more applesauce and sliced almonds for a creamy, dreamy dessert that is sure to have everyone asking for more. No ice cream maker is required. Simply mix your ingredients, leave in the freezer overnight, then serve!

Apple and Lychee Ice Cream Dream



Whip cream in a medium bowl until firm peaks form. Add condensed milk and 1 cup applesauce and stir to combine well. Add ground cardamom if desired. Drain lychees and chop into quarters. Add to ice cream mix.

Pour mix into a medium plastic container and freeze until firm. (This may take between 6-8 hours. I like to prepare it a day in advance to make sure it reaches the desired consistency.)

When ready to serve, pour 1/4 cup applesauce into a small mason jar or serving dish. Top with a scoop of ice cream. Add another 1/4 cup applesauce. Top with second scoop ice cream. Finish with sliced almonds.


Other fruit can be substituted for lychees in the ice cream. Experiment with different options to make your own signature ice cream. For extra sweetness drizzle maple syrup or a spoonful of your favorite preserves over the top. For added crunch, top with crushed meringue cookies.

While the combination of ice cream and applesauce in this dessert is very refreshing, the ice cream can also be enjoyed on its own. Simply pour the ice cream mix into popsicle molds for individual servings.

Fiona Green, Keller, TX
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Tender Applesauce Almond Tart

Tender Applesauce Almond Tart

with Coconut Cream and Berries

This tender and flavorful tart is a deliciously wonderful finish to a light meal. The almond flour imparts a naturally nutty sweet flavor, and provides moisture without the addition of butter or other fat. No additional flour is required. Coconut cream and berries provide a nutritious, yet luscious and elegant presentation. It can be made into a long tart size, or into individual tartlet servings.

Tart Batter

  • 2-1/2 cups almond flour, blanched (or very finely ground blanched almonds)
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 4 large eggs (room temperature)
  • 1/2 cup granulated sugar (or natural sugar equivalent)
  • 1 teaspoon pure vanilla extract (or pure almond extract, or 1/4 teaspoon rose water)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce (or Touch of Honey flavor)
  • 1 cup fresh mixed berries
  • greasing oil for baking pans



Grease with mild oil (or vegan baking spray) two 6-cup tartlet pans, or 2 rectangular tarts pans, 4 x 13 1/2 inches, or one 9 inch
springform pan.

Mix almond flour, salt, baking powder in medium bowl, set aside.

In a mixer, beat eggs, sugar and extract on medium-high speed, until thick and light in color and ribbons form, about 8 minutes.

Add applesauce, beat another minute. Fold, in batches, almond flour mixture, alternating with 1 cup berries, until just mixed.

Transfer batter into tart pans. Bake until toothpick comes out clean in center with no wet batter, approximately 18-20 minutes in
tart pans. (If using 9-inch cake pan, bake approximately 40 minutes and no wet batter in center.) Remove from oven, and from
pans, let cool.

Whip coconut cream (or dairy alternatives) with sugar substitute (or sugar) until firm peaks. Stir in applesauce gently by hand.

To assemble, pipe, or spoon cream (~ 2 tablespoons each) onto each individual tartlet or larger tart. Top with fresh berries.


For dairy topping use vanilla Greek non-fat yogurt or heavy whipping cream.

Donna Pochoday-Stelmach, Morristown, NJ
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No Churn Apple Pie Caramel Swirl Ice Cream


  • 3 ounces shortbread cookies
  • 1 can (14 ounce) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups whipping cream (whipped)
  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1/4 cup caramel ice cream topping (divided)


Place the cookies into a resealable plastic bag. Seal bag, squeezing out all of the air. Using a rolling pin or mallet, coarsely crush the cookies; set aside.

In a large bowl, mix together the sweetened condensed milk and vanilla. Fold in the whipped cream. Add in 3/4 cup of the applesauce and gently mix in. Fold in the crushed cookies.

Pour 1/3 of the cream mixture into a 9” x 5” loaf pan. Drizzle with 2 tablespoons of the applesauce, then drizzle with 2 tablespoons of the caramel. Top with 1/3 of the cream mixture, drizzle with remaining 2 tablespoons of the applesauce, then with the remaining 2 tablespoons of the caramel. Top with remaining 1/3 of the cream mixture.

Cover pan with aluminum foil. Freeze 8 hours or overnight. Allow to stand 5 minutes prior to serving.

Debbie Reid, Clearwater, FL
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Berry Delicious Apple Mousse Parfaits

Smooth and creamy with hearty, fruity overtones this delicious mousse parfait is bursting with antioxidants and natural goodness. Our Family Garden applesauce is blended with silken tofu and naturally sweetened with maple syrup and mixed frozen berries. It is then topped with blueberry preserves, yogurt and granola for a dessert, breakfast or post workout snack that will satisfy your sweet tooth. It couldn’t be any easier to prepare!


  • 1 tablespoon Gelatin powder (or Agar powder for vegetarians)
  • 1/4 cup + 2 tablespoons cherry juice
  • 2 cups Our Family Garden Touch of Honey Applesauce
  • 3 tablespoons maple syrup
  • 12 ounces silken tofu
  • 1 cup frozen mixed berries
  • 4 teaspoons blueberry preserves
  • 4 teaspoons Greek Yogurt
  • 12 fresh blueberries
  • 4 teaspoons granola


Dissolve gelatin (or agar powder) in 2 tablespoons cherry juice in a small bowl. If using gelatin, heat remaining juice in a small saucepan and slowly bring to a boil.

Remove from heat, pour onto gelatin and mix well. If using agar powder there is no need to boil the remaining juice. Simply add to agar mixture.

Pour mix into a blender with applesauce, maple syrup and tofu and blend until well combined.

Stir in frozen berries then pour mixture into small (1 cup) mason jars and refrigerate for approx. 1 hour.

Before serving, top each jar with a spoonful of preserves, Greek yogurt, fresh blueberries and granola.

Fiona Green, Keller, TX