ANGEL FOOD CAKE DESSERT
Submitted by:  Sandi


1 - 8 oz  container lite Cool Whip
1 Angel Food cake mix
1 - 3 oz pkg. strawberry jello
1 - 10 oz pkg. frozen strawberries (thawed)
1 tsp sugar
pinch of salt

Make cake according to directions. 

Using only 1/2 of the cake, break into chunks and cover the bottom of a 9 x 13 pan. 

Dissolve 1 - 3 oz pkg. of strawberry jello in 1 1/4 cup boiling water. 

Add 1 - 10 oz pkg. of frozen strawberries (thawed), 1 tsp sugar, a pinch of salt.




APPLE LASAGNA LOW-CAL DESSERT
Submitted by:  CJ


2 - 20 oz cans apple pie filling
8 lasagna noodles, cooked and drained
2 cups part-skim ricotta cheese
1/4 cup egg substitute
1 tsp almond extract
1/4 cup white sugar
6 tbsp flour
1/2 tsp cinnamon
3 tbsp margarine
6 tbsp brown sugar
1/4 cup quick oats
dash nutmet
1 cup fat-free sour cream (optional)
1/3 cup brown sugar (optional)

Put one can pie filling in greased 9x13x2 pan.  Layer 4 noodles over apples.  Mix cheese, egg substitute, extract and white sugar; spread over noodles and top with remaining noodles.  Top with remaining filling.  Mix flour, cinnamon, margarine, brown sugar, oats and nutmeg; sprinkle over filling.  Bake at 350 degrees fro 45 minutes.  Mix sour cream and brown sugar and top servings, if desired. 

Makes 15 servings.

Per serving:  233 cals; 6 g protein; 6 g fat; 10 mg chol; 40 g carbs; 105 mg sodium; 1 g fiber




SUGARLESS APPLE PIE
Submitted by:  Sandi


8-10 Goldlen Delicious Apples
2 tbsp corn starch
1/2 tsp cinnamon
1 - 6 oz unsweetened frozen apple juice concentrate

Peel, core and slice the apples.  In saucepan mix cornstarch, cinnamon and juice.  Bring to just a boil, stirring to dissolve the cornstarch and to thicken.

Put apples in pie shell, pour sauce over and cover with second shell.  Bake at 400 degrees for 20 minutes.  Then turn down to 375 degrees and bake for 40-50 minutes more.

WARNING !!!!!!!  Put foil in bottom of oven - it may cook over.




ROCKY ROAD FUDGE BROWNIES
(Ooey Gooey rich and Chewy)
Submitted by:  CJ


1 - 19.8 oz package brownie mix
1 cup chopped pecans
3 cups miniature marshmallows
2 -1 oz squares unsweetened chocolate
1/3 cup milk
1/2 cup butter or margarine
1 - 16 oz package powdered sugar, sifted
1/2 tsp vannilla extract

Prepare brownie mix according to package directions; stir in pecans.  Spoon batter into a greased 13x9x2 baking pan.

Bake at 350 degrees for 25 minutes.  Remove from oven and sprinkle miniature marshmallows over hot brownies.

Combine chocolate, 1/3 cup milk, and butter in a heavy saucepan.  Cook over low heat until chocolate and butter melt, stirring often.

Remove from heat.  transfer to a medium mixing bowl.  Add powdered sugar and vanilla; beat at low speed with an electric mixer until smooth.  (If frosting is too stiff for spreading consistency, add milk, 1 tablespoon at a time, stirring until smooth).  Spread over brownies.  Cool in pan on a wire rack, and cut into bars.  Makes 1 dozen.




OLD-FASHIONED RAISIN BARS
(a cake-type cookie -- tender and moist)
Submitted by:  CJ




1 cup seedless raisins, dark or light
1 cup water
1/2 cup salad oil or shortening
1 cup sugar
1 slightly beaten egg
1 3/4 cups sifted enriched flour
1/2 cup chopped walnuts
1 teaspoon nutmet
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves

Combine raisins and water; bring to boiling; remove from heat.  Stir in salad oil.  cool to lookwarm.  Stir in sugar and egg.  Sift together dry ingredients; beat into raisin mixture.  Stir in nuts.

Pour into greased 13x9x2 - inch pan.  Bake in moderate oven (375) 20 minutes or until done.  When cool, cut in bars.  Dust with confectioner sugar.  Makes about 2 dozen.  (For thin brownie-size cookies, bake in greased 15 1/2x10x1 - inch jelly roll pan for 12 minutes or until done.

This recipe is a pass down recipe from my dear Mother who made these bars quite often.  They are quick - easy - and Oh Sooooo Good!





PAUL NEWMAN CAKE
Submitted by:  Carolyn


Chocolate cake mix (any type - I use Swiss Chocolate)

Bake as usual but use applesauce instead of oil and 2 eggs instead of 3.

Let cake cool - mix Fat Free Marzetti's caramel dip with 1 can of Fat Free Eagle Brand milk in a small bowl.

Using the handle of a wooden spoon, poke holes in the cake.  Pour caramel mixture slowly over cake.

To with Fat Free (or lite) Cool whip.

Refrigerate overnight.




ORANGE DREAMSICLE DESSERT
Submitted by: Sandi


1 pkg sugar free vanilla puding (instant works)
Add pudding to 2 cups water.  Stir well as it gets a little lumpy.

Bring to a boil, stirring constantly.

Add 1 small box sugar free orange jello.

Stir and refrigerate at least 20 minutes.

Fold in 8 oz Fat Free Cool Whip and 1 large can of manderin oranges.

Refrigerate for several hours.

Makes 6 servings (3 pts ea)



CREAM PUFF DESSERT
Submitted by:  Gail


Crust:
1/2 cup oleo
1 cup water

Bring oleo and water to a boil; add 1 cup flour, stir until it forms a ball.  Remove from the heat and add 4 eggs, one at a time, stirring well after each addition.  Spread in a greased 10 1/2 x 15" jelly roll pan with sides.  Bake 25 minutes in a 400 degree oven.

Filling:
3 pkgs vanilla instant pudding (the small size)
2 1/2 cups skim milk
1 - 8 oz pkg cream cheese, softened

Combine the milk and cream cheese; add pudding, mixing until slightly thickened, spread over baked cooled crust.  Spread a 12 oz container of Cool Whip over the top and garnish with a little shaved chocolate or a few chocolate chips.

(I use skim milk, low fat cream cheese, and no fat Cool whip.  I also make it in a 9 x 13" pan as I don't have the other size.  That makes the crust thicker, but I think you could experiment with measurements and come up with one to fit a 9 x 13 better.  I also feel you coulduse Egg Beaters instead of whole eggs too.  Hope you enjoy it!)





SNICKERS PIE
Submitted by:  Sandi


2 cups lite fat free frozen yogurt
1 pkg. reduced calorie chocolate pudding (use dry)
1/4 cup Chunky peanut butter (4 tbsp)
1 cup lite Cool Whip

Let yogurt soften slightly (5 minutes)
Mix in all other ingredients and put into 8" pie place and freeze.

1/6 of the pie = 4 pts.




SALLIE'S LOWFAT CHEESECAKE
Submitted by: Gail


Preheat your oven to 300 degrees.
Using a 12" spring form pan, combine 1/4 stick melted "real" butter with 1 1/4 cups graham cracker crumbs and press into pan.  Set aside.

In a large mixing bowl, at room temperature, put 1 - 8 oz philly free cream cheese and  1 - 8 oz philly neufchatel cream cheese.

Add: 
1 - 15 oz skim milk ricotta
1 - 16 oz reduced fat sour cream
1 tbsp lemon juice
1 tsp vanilla
4 eggs
3/4 cup sugar (can omit if you prefer sugar free too)
1 stick "real butter"

Mix all thoroughly, until blended well on med to med high speed.  Add 3 tbsp flour and 3 tbsp cornstarch
and mix well.

Pour into spring form pan and cook at 300 degrees for one hour.  DO NOT OPEN OVEN.  Leave in oven for 2 more hours.  Then refrigerate for at least 3 hours.  You can use your favorite fruits for toppings just before serving.




PUMPKIN CHIFFON PIE
(From Joanna Lund's Heathly Exchange Cookbook)
Submitted by:  CJ


2 cups (1 - 16 oz can) canned pumpkins
1 (4-serving) package Jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie spice
1/4 cup water
1 cup Cool Whip Lite
1 (6-oz) Keebler graham-cracker piecrust
2 tablespoons (1/2 oz) chopped pecans.

In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin-pie spice, and water.  Mix well using a wire whisk.  Blend in 1/4 cup Cool Whip Lite.  Pour mixture into piecrust.  Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip Lite over top of set filling.  Sprinkle pecans evenly on top.  Refrigerate until ready to serve.

Serves 8

Each serving equals:

HE:  1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fa, 3/4 Sl, 19 OC
206 Calories, 8 gm Fa, 4 gm Pr, 30 gm Ca, 350 mg. So, 3 Fi
DIABETIC:  2 St, 1 Fa




FROST ON THE PUMPKIN PATCH PIE
(From Joanna Lund's Heathly Exchange Cookbook)
Submitted by:  CJ


1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie spice
2 cups (1-16 oz can) canned pumpkin
1 cup Cool Whip Lite
1 (16-oz) Keebler chocolate-flavored piecrust
1/2 teaspoon coconut extract
1 tablespoon (1/4 oz) mint chocolate chips
2 tablespoons flaked coconut

In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin-pie spice.  Add pumpkin.  Mix well, using a wire whisk.  Blend in 1/4 cup Cool Whip Lite.  Pour mixture into piecrust.  Refrigerate for about 15 minutes.  In a small bowl, combine remaining 3/4 cup Cool Whip Lite and coconut extract.  Frost top of pie with mixture.  Sprinkle mini chocolate chips and coconut evenly over top.  Refrigerate until ready to serve.

Serves 8

Each serving equals:

HE:  1/2 Br, 1/2 Ve, 1/4 SM, 1 Sl, 7 OC
199 Calories, 7 gm Fa, 4 gm Pr, 30 gm Ca, 302 mg. So, 3 Fi
DIABETIC:  2 St, 1 Fa




PARADISE PUMPKIN PIE
(From Joanna Lund's Heathly Exchange Cookbook)
Submitted by:  CJ


1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie seasoning.
1 cup (one 8-oz can) canned crushed pineapple, packed in its own juice, drained (reserve liquid)
1 cup water
1 (6-oz) Keebler graham-cracker piecrust
3/4 cup Cool Whip Lite
1/2 teaspoon coconut extract
2 tablespoons flaked coconut
2 tablespoons (1/2 oz) chopped pecans.

In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin-pie seasoning.  Add water, reserved pineapple juice, and canned pumpkin.  Mix well using a wire whisk.  Pour mixture into graham-cracker crust.  Refrigerate for about 15 minutes.  In a small bowl, combine drained crushed pineapple, Cool Whip Lite, and coconut extract.  Frost top of pie with pineapple mixture. Sprinkle flaked coconut and pecans evenly over top.  Refrigerate until ready to serve.

Serves 8

Each serving equals:

HE:  1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fr, 1/4 Fa, 1 Sl, 2 OC
222 Calories, 8 gm Fa, 4 gm Pr, 34 gm Ca, 352 mg. So, 3 Fi
DIABETIC:  2 St, 1 Fa




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