what is the best type of dessert to go with salmon?

Question

Trying to make a quick healthy dinner

Answer 1

This cantaloupe sorbet is fat free and easy to make in your ice cream maker.

Cantaloupe Sorbet

INGREDIENTS:
1 medium to large cantaloupe
3 tablespoons lemon juice
1/3 cup sugar
1/3 cup water
2 tablespoons corn syrup
PREPARATION:
Combine sugar and water in a small saucepan; bring to a boil. Lower heat and simmer until sugar is dissolved. Set aside to cool. Remove seeds from the melon and remove peel. Cut cantaloupe into cubes. Puree cantaloupe in a blender with lemon juice and corn syrup. Add the cooled sugar syrup. You should have about 3 1/2 to 4 cups of puree. Chill the mixture thoroughly, then freeze in an ice cream freezer following the manufacturer's directions.
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From Weightwatchers.com. Creamy, cold and sweet. A delicious ending to any meal. It's only 3 Points!

Mango Pudding

1 1/4 cups mango nectar
3/4 cup 2% low-fat milk
4 tablespoons cornstarch
1 large mango, diced, divided
1 tablespoon mint leaves, fresh, slivered

Pour nectar into a medium saucepan; place over medium heat.
Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously.
Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes.
Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
Combine remaining mango with mint and spoon over chilled pudding.

Answer 2

Island Banana Bread
Banana bread seems to be popular wherever bananas are found, and bananas are plentiful in the Caribbean. The addition of lemon peel and hint of allspice make this sweet, moist Caribbean version unique.

Ingredients
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
11/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup skim milk
2 egg whites
11/2 tablespoons vegetable oil
1/2 cup mashed ripe banana (the riper, the better)
1 teaspoon each grated fresh lemon peel and vanilla extract
Method
Preheat oven to 350°.

Lightly oil a 4 x 8-inch loaf pan or spray with a nonstick cooking spray.
In a large bowl, combine both types of flour, brown sugar, baking powder, and spices. Mix well.
In a small bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened.
Place mixture in prepared pan.
Bake 35 minutes, until a toothpick inserted in the center of the bread comes out clean.
Cool in pan on a wire rack 5 minutes, then turn out onto rack to finish cooling.
Makes 10 servings.

Each serving provides:

123 Calories
3 g Protein
3 g Total fat (0 g Sat. fat)
22 g Carbohydrate
94 mg Sodium
0 mg Cholesterol

Answer 3

I love sherberts for a quick dessert. Lemon is always a great choice and helps to get that salmon taste out of the mouth. Of course, if the sherbert isn't quite enough, try putting it on top of a slice of *yummy* pound cake or for a healthy alternative try angel food cake. Can I come over for dinner?

Answer 4

Fairly easy, but you still feel like you did something homemade. This is pretty healthy also... I like to make salmon with lemon dill sauce, rosemary potatoes, and roasted brussel sprouts with this. My company loves it!!!

INGREDIENTS:
3 cups graham cracker crumbs
1/2 cup butter
1 tablespoon confectioners' sugar
1 (3 ounce) package lemon flavored gelatin mix
1 cup boiling water
1 (8 ounce) package low-fat (fat free won't work!!!) cream cheese, softened
1 cup white sugar (or splenda)
1 teaspoon vanilla extract
1 (5 ounce) can evaporated milk (or just use cool whip)

Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan (or any pan is ok I think). Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven (duh!).
Dissolve lemon gelatin in boiling water. Let cool until thick, but not set (outside the refrigerator). In a large bowl, beat cream cheese, white sugar (or splenda) and vanilla until smooth. Set aside.
In a separate bowl, whip evaporated milk until thick and stiff peaks form (you could use cool whip instead, but I never do). Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Answer 5

BANANAS FOSTER (for two)- In a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and two bananas sliced length wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately.

Answer 6

try some low fat italian gelato (mango, lemon, raspberry) with some fresh berries on top. delicious, easy, quick and healthy! :)

Answer 7

Anything with Raspberry Or a Raspberry sauce...

Answer 8

Something light, a sorbet, or a chocolate mousse would be good.

Answer 9

Fresh fruit, grapes or pears.

Answer 10

something light, like sherbert or frozen yogurt