European Stars and Stripes (Newspaper) - July 13, 1990, Darmstadt, Hesse                                Dup fruit indulgences for the health conscious by Mary Macvean associated press o be of the things that makes a healthy diet hard to stick to is the feeling that you re missing out. Try  is of course tempting when local fruits Are at their Peak. Then they Are the Quot first and Foremost of the fast food desserts Quot say Cookbook authors Sheryl and Mel London. But year round dressed up fruit can be elegant and wipe out any sense of deprivation. Herbs or Flowers mixed with fruit seems a new combination in american cooking but in fact it s an idea that dates Back centuries and is now being revived As Cooks search for More local healthful foods to replace the butter and Cream and chocolate that have so often signalled dessert. Sorbets Are fat free easy to make and can be adapted to just about any fruit. In warm weather fruit can be grilled. The natural sugars in fruit carmelite Over the coals so All that a needed is to skewer a selection of fruits and place them on the Barbecue. A Yogurt based fruit sauce makes it fancy. A a a. Quot we Are both addicted to a healthful diet Low in fat and relying mostly on fish and Chicken for our protein needs Quot the London write in their new Book fresh fruit desserts classic and contemporary Prentice Hall press $24,95the Book is not sold at stripes bookstores. While theirs is not a diet Book they kept health in. Mind Quot we have attempted to address our concerns about cholesterol by relying More upon spices herbs Citrus and liqueurs to provide flavor while being quite by Sherrie Clinton Baltimore evening Sun no picnic would be Complete for me without a healthy serving of that fifth food group dessert. The following treats satisfy my craving but hold up relatively Well in heat and humidity. These desserts make perfect picnic fare because they done to require silverware or plates just pick Mem up and Wolf Mem Down. They can be carted in their baking Container and Cut on site. But if that a not convenient wrap them carefully in aluminium foil or tuck them into an air tight Container they Don t need to take up any cooler space unless its a really hot Sticky Day. And if it is a particularly vile Day its probably a Good idea to layer the desserts Between sheets of Wax paper to keep them from gluing themselves together. Damp dish towels or disposable wipes will come in Handy to clean Sticky fingers and faces. Toffee bars 1 cup unsalted butter softened a cup granulated sugar a cup Light Brown sugar 1 egg separated 1 Teaspoon Vanilla extract 1 a cups All purpose flour a Teaspoon Salt 2 Teaspoons granulated sugar 1 cup chopped pecans prudent in paring Down the amounts of Cream eggs butter and sour  to that end they think about fruits As Quot the featured  the flavor is brought out not disguised. For out of season or tropical fruits shipped from far away that might mean poaching baking or Gratine eing. In designing recipes mrs. London said in a Telephone interview Quot we sort of did a countdown backward and  Quot wed look at a recipe and say a six eggs lets try it with one and egg  you a be surprised at How often it works a London said. A a banana souffle for example Calls for just a half cup of milk and two egg Yolks to serve four. Strawberry witches froth served in wine glasses needs just fruit egg Whites and a half cup of sugar along with flavourings to serve eight people. 1 among the Lon dons desserts without guilt is the following. Poached oranges with Green and red grapes and Grenadine Orange Peel serves 6 to 8the oranges Are peeled and sliced poached and then marinated with Pale Green and red seedless grapes. The Orange Peel is Cut into Julienne strips and steeped separately in a Grenadine syrup. It s a colourful and Light dessert that is assembled just before serving. The oranges 6 Large Navel oranges 1 cup water v2 cup sugar 2 cups seedless Green grapes a cup seedless red grapes 3 Tablespoons grand Mariner or other Orange Flavoured liqueur 2 Teaspoons Vanilla extract Cut off thin slices from both ends of each Orange. With a vegetable Parer remove Long strips of Orange Peel As thinly As possible and set aside. Score the oranges and Peel away the thick White pith and then slice across into v2-Inch slices using a serrated knife in a Skillet Large enough to accommodate the oranges in one layer bring the water and the sugar to a boil. Add the sliced oranges and allow it to come to a boil again then lower the heat and poach 3 minutes. Remove the slices with a slotted spoon and place in a Glass serving dish and add the grapes. Boil the remaining syrup in the Skillet until reduced to Viz cup. Remove Skillet from the heat and add the liqueur and Vanilla. Cool slightly and pour Over the oranges and grapes. Cover with plastic wrap and chill in the refrigerator for several hours. During this period tilt the bowl once or twice and Baste with the liquid. Grenadine Orange Peel reserved Orange Peel strips 1 cup cold water Viz cup Grenadine syrup Cut the Orange Peel into very thin Long strips. There should be about 1 cup. Add the cold water to a medium Saucepan along with the Peel and bring to a boil. Remove from heat and Drain in a Sieve. Repeat twice More to remove any bitterness. After the third draining put the Peel in a plastic Container and pour Grenadine syrup Over it. Mix Well cover and refrigerate overnight. When ready to serve remove half the Orange Peel a with a slotted spoon and Drain on paper towels before sprinkling Over fruit. Save remaining Peel for another time. Just desserts perfect picnic fare heat the oven to 350 f. Place the butter and sugars in a Large mixing bowl and beat until smooth and Fluffy. Add the egg Yolk and Vanilla extract and continue beating until the mixture has thickened and become Silky. Add the flour and Salt and stir just until Well blended. Spread the dough into an a greased 15v2-by-101/2-by-1-Inch Jelly Roll pan smooth out the top. Beat the egg White until Foamy. Add the two Teaspoons granulated sugar and beat until the egg White holds some shape. Brush about half of this mixture Over the surface of the dough discarding any remainder Sprinkle the nuts Over the top. Bake 20 to 25 minutes or until the top is Golden Brown and still a Little soft. Cool ten to .15 minutes or until completely set then Cut into squares or diamonds and remove from the pan makes about 35 Toffee bars. A from picnics by Marilyn Myers. Michael Friedman publishing group inc. 1988. $19 99 macadamia brownies 2 squares unsweetened chocolate Viz cup butter 1 cup sugar 2 Large eggs Viz Teaspoon Vanilla extract a cup All purpose flour a Teaspoon Salt 1 cup coarsely chopped macadamia nuts preheat the oven to 325 f. Butter an 8-Inch Square baking pan. Melt the chocolate and butter in a heavy Saucepan Over Low heat or in the top of a double boiler Over simmering water. Remove the pan from heat and stir in sugar. Gradually beat in the eggs and then beat in the Vanilla. Stir in the flour Salt and nuts. Transfer the Batter to the prepared pan and bake for about 40 minutes or until the cake comes slightly away from the edges of the pan. Remove to a wire rack and Cool Cut into v2-Inch squares before serving. A from Quot special occasions Quot by John Hadamuscin Crown publishers inc. $22 50 Page 14 the stars and stripes