Here is a dessert recipe from AOL Food. This dessert combines apples, oranges and ginger to make a dessert out of couscous. Satisfy your sweet tooth with Ginger Recipe #5.

Sauce:
3/4 cup fresh orange juice
1 1/2 tbsp Triple Sec (orange flavored liqueur)

Couscous:
1 1/3 cups apple juice
3 tbsp butter
1/4 tsp salt
1 cup uncooked couscous
2 tsp grated orange rind

Topping:
2 tbsp butter
2 tbsp dark brown sugar
2 cups diced peeled Granny Smith apple (about 2 apples)
2 tbsp raisins (or golden raisins)
2 tbsp finely chopped crystallized ginger
1 1/2 tbsp Triple Sec
1/2 tsp ground cinnamon

Additional toppings (optional):
1/4 cup reduced-fat sour cream
mint sprigs

To prepare sauce, bring orange juice to a boil in a saucepan. Cook until juice is reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tbsp liqueur.

To prepare couscous, bring apple juice, 3 tbsp butter, and salt to a boil in a saucepan. Gradually stir in couscous and orange rind. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.

To prepare topping, melt 2 tbsp butter in a medium non-stick skillet over medium-high heat. Add sugar and cook 1 minute. stirring constantly. Stir in apple and raisins, cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tbsp liqueur, and cinnamon.

To serve: Spoon about 1/3 cup couscous into dessert dish. Top with about 2 tbsp topping, 1 1/2 tsp sour cream (if using), and about 1 tbsp sauce. Garnish with mint sprigs, if desired. Recipe will make 8 servings.

This recipe is from the cookbook Million Menus. The sherbet has a texture similar to a frozen slush drink, so I turned mine into smoothies. Cool off with Ginger Recipe #4.

1 ripe musk melon (cantaloupe)
2 limes
1 tbsp grated fresh ginger
1/4 cup sugar
1 egg white, lightly whisked
fresh or frozen strawberries

Peel, seed, and cut melon into small chunks. Juice limes. Combine melon, lime juice, and grated ginger into a food processor or blender and process until smooth. Pour into a large bowl.

Stir in sugar. Beat in egg white. Transfer to a freezer proof container and freeze for 6 hours.

Serve in scoops with strawberries.

To make smoothies (and avoid the wait time):

After beating in egg white, pour approx 1 1/2 cups of melon mixture back into blender. Add 3-4 large ice cubes. Process until ice is blended. Garnish with strawberries.

Strawberry-Melon-Ginger Smoothie: Add 1/3 cup milk and several strawberries, cut into chunks. Process in blender until smooth.

Once sherbet has frozen, omit ice cubes when making smoothies and add 1/2 cup hot water instead (to get the blender going).

Add other fruit as desired. Honey can be added or substituted for sugar. Beaten egg white is not essential to making smoothies.

Here is a quick and tasty dessert from one of my co-workers.

1 package flour tortillas (8-inch)
1 can fruit pie filling, such as apple, cherry or peach
butter, melted
cinnamon-sugar or powdered sugar
toothpicks

Preheat oven to 300F

Spray a cookie sheet or baking pan with cooking spray. Lay tortillas flat on top. Spoon pie filling on to tortillas, slightly off center. Roll tortillas and secure with toothpicks. Brush lightly with melted butter and sprinkle with cinnamon-sugar. Bake for 5-10 minutes or until warm and crispy.

You could use fancy crepe wraps, but flour tortillas are usually cheaper and do the job just as well. You can also experiment with different fillings, like mashed strawberries, cream cheese, chocolate or peanut butter.

This is a creamy and delicious dessert without artificial sweeteners, found in a cooking magazine called “Leftovers Makeovers.”

2 cups cooked rice (white or brown)
1 1/2 cups milk
1/4 cup sugar
1/8 tsp salt
2 eggs, lightly beaten
1/2 tsp vanilla extract
1 can (15 oz) sliced peaches, drained
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 cup sour cream, optional

Preheat oven or broiler to 400F.

Prepare rice according to package directions. In a saucepan, combine cooked rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Mixture will begin to thicken. Stir a small amount of rice mixture into eggs, then add all to the pan. Cook and stir for 2-3 minutes. Remove from heat and stir in vanilla. Spread into a greased shallow 1 quart baking pan. Top with peaches.

Combine brown sugar and cinnamon and sprinkle 2-3 tablespoons full over peaches. Bake or broil for 5-10 minutes or until peaches are warmed and lightly browned. Let stand for 10 minutes. Serve in bowls, sprinkle with remaining cinnamon-brown sugar. Top with sour cream if desired.

Other suggestions:
Try peach pie filling instead of sliced peaches (omit sour cream).
Instead of sour cream, top with whipped cream.
Drizzle peaches with caramel sauce before topping with brown sugar mixture.
Mix sliced peaches with an equal amount of cherry pie filling before covering rice mixture.
Top with fresh sliced strawberries, raspberries, blueberries, cherries or cranberries (for tartness).
Serve with cold milk or hot cocoa.

4 cups water
1 cup sugar
1/4 cup grated lemon rind (about 4 large lemons)
2/3 cup fresh lemon juice (about 4 lemons)
7 navel oranges (about 4 pounds), peeled and cut crosswise into 4 slices

Combine first 4 ingredients in a large, heavy-duty saucepan. Add orange slices, and bring to a boil. Reduce heat to medium-low; cook 5 minutes. Remove orange slices with a slotted spoon; place in a bowl.

Cook juice mixture over medium-high heat 15 minutes (until slightly syrupy). Pour over oranges. Cover and chill at least 4 hours.

Makes about 14 servings (serving size: 2 orange slices and about 1/4 cup syrup).

This is a great make-ahead dessert to serve with Citrus Chicken w/ Lemon Couscous. You can also use the leftover orange rinds for the marinade. If you have left over orange slices, add them to the spinach salad, iced tea, sangria or serve on the side as garnish to squeeze over the chicken.