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Fruits
Fruit Crisp Delight
3/4 cup Oats
3 T firmly packed brown sugar
2 tablespoons margarine, melted
1/4 teaspoon ground cinnamon
6 cups peeled, thinly sliced apples, peaches or pears (about 6 to 8 medium)
1/4 cup water
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Nonfat frozen yogurt
Heat oven to 350°F. Combine oats, 3 tablespoons brown sugar, margarine,
and 1/4 teaspoon cinnamon; mix well. Set aside. Combine fruit and water.
Add remaining brown sugar, flour and cinnamon, tossing to coat evenly.
Spoon into 8-inch square glass baking dish. Top with reserved oat mixture.
Bake 30 to 35 minutes or until fruit is tender. Serve warm with non-fat
frozen yogurt, if desired.
MICROWAVE DIRECTIONS: Follow recipe as directed above except spoon fruit
mixture into baking dish (do not top with reserved oat mixture). Microwave
on HIGH 6 minutes, stirring once. Top with reserved oat mixture. Microwave
on HIGH 3 to 6 minutes or until fruit is tender.
Cranberry
Apple Crisp
6 c. sliced tart apples
1/2 c. packed brown sugar
1 1/4 c. fresh or frozen cranberries
1 t. cinnamon
1/3 c. granulated sugar
T. margarine
1/2 c. plus 1 T. flour
Pare, core and cut apples in half. Slice 1/4 inch thick. In bowl, combine
granulated sugar and 1 T. flour. Toss with cranberries and apples; place
in 9 inch square glass dish. Cover with vented plastic wrap; microwave
on HIGH 5 minutes. Stir. In a bowl, combine remaining flour, brown sugar
and cinnamon. Cut in margarine until light and crumbly. Can add chopped
walnuts. Sprinkle topping evenly over apples and cranberries. Microwave
uncovered on HIGH until tender, 4-5 minutes. Let stand 5 minutes.
Quick Apple
Crisp
4 medium apples, cored and
sliced
1/4 cup packed brown sugar
1/4 cup golden or dark raisins
1/4 cup chopped nuts
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
4 oatmeal raisin cookies, crumbled
Place apple slices in individual-size casseroles; set aside. Combine
brown sugar, raisins, nuts, cinnamon and nutmeg; sprinkle over apples.
Dot with butter. Cover with waxed paper or plastic wrap; microwave at
HIGH 4 to 8 minutes or until apple slices are tender. Stir. Top with
crumbled oatmeal cookies. Serve warm.
Huguenot
Torte
2 eggs
1/2 t. nutmeg, 1/4 t. salt, 1 t. vanilla
1 c. sugar
2 c. chopped peeled apples
1/4 c. flour
1 c. finely chopped pecans
1 t. baking powder
In large bowl beat with spoon until well mixed: eggs, sugar, flour, baking
powder, nutmeg, salt and vanilla. Stir in apples and pecans. Bake in greased
9 inch pie plate in 325 oven 50-60 minutes until top is cracked and brown.
OR cook in microwave 11-12 minutes, turning plate once. Let stand a few
minutes.
No-Sugar
Apple Pie
1 cup
6 oz apple juice concentrate
1/2 c Water
4 Apples
Sweet and low -- if desired
2 tablespoons Cornstarch
1/2 teaspoon Apple pie spice
1 Uncooked double pie crust
Mix first 4 ingredients. Cook until thick. Slice apples into uncooked
pie crust. .Pour mixture over apples.Cover with top pie crust. Bake @
350 degrees for 45 minutes.Apples can be sprinkled with one package of
Sweet and Low,if desired. Note: This pie can be made without crust to
save calories. Pour mixture over apples in pan.
Fresh
Fruit Crisp
1 c. oats
1/4 c. firmly packed brown sugar
1/4 c. butter, melted
1/4 t. cinnamon
Heat oven to 350. Combine these; set aside. Combine 1/4 c. brown sugar;
2 T. flour; 1/2 t. cinnamon; 1/4 c. water. Add 6 c. of fruit slices
(apples, peaches or pear, peeled), tossing to coat. Spoon into 8 inch
glass baking dish; top with oat mixture. Bake 40-45 min.
Oatmeal
Crunch Apple Crisp
8 medium baking apples
1 T. lemon juice
1/4 c. oatmeal
1/3 c. whole wheat flour
1 c. bran flakes, crushed fine
1/3 c. margarine
1/2 c. brown sugar
2 t. cinnamon.
Preheat to 375. Core and finely slice apples into 8x11 baking dish.
Sprinkle with lemon juice. Combine ingredients for topping in 1 qt.
bowl, making crumbly mixture. Sprinkle over apples. Bake 45 min. or
microwave 18-22 minutes
Coppock's Sugarless Sweet
Treat [MixingSpoon.com]
4 apples, cored and cut into
1/4 inch slices
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt*, optional
1/2 tsp. artificial sweetener
2 cups sugar-free vanilla frozen yogurt
Place apple slices in a
microwave-safe dish. Sprinkle with remaining ingredients, except yogurt.
Cover and cook 3-4 minutes in
microwave, or until apples are soft and syrupy. Serve apples and sauce
over yogurt
Apple
Phyllo Strudel
Spray cookie tray and open
phyllo dough. Do 5 layers with butter-flavored spray or canola. Slice
and combine 2-4 apples (Granny Smith?) with some lemon juice, 1/2 c. sugar,
chopped walnuts. Can also add champagne grapes or raisins, 1/2 t. cinnamon,
allspice, 1/4 t. nutmeat. Put in center of dough, wrap around edges. Cover
with 4 layers of phyllo stuck together with spray. Design or sugar on
top.
Apple Walnut Cobbler
1/2 c. sugar
1/2 t. cinnamon
3/4 c. chopped walnuts
4 c. thinly-sliced, pared tart apples
1 c. sifted all purpose flour
1 c. sugar
1 t. baking powder
1/4 t. salt
1 well-beaten egg or egg substitute
1/2 c. skimmed evaporated milk
1/3 c. butter, melted
Mix 1/2 c. sugar, cinnamon, and 1/2 c. of walnuts. Place apples in bottom
of sprayed round baking dish. Sprinkle with cinnamon mixture. Sift together
dry ingredients. Combine egg, milk, and butter; add dry ingredients, all
at once, and mix till smooth. Pour over apples; sprinkle with remaining
walnuts. Bake at 325 about 55 minutes or till done. Spoon warm cobbler
onto dessert plates; top with cinnamon whipped cream or ice cream.
Baked
Bananas
4 firm, ripe bananas in skins
3 T. unsalted butter
1/3 c. sugar
3 T. lime juice
1/2 c. orange juice.
Place bananas on baking sheet. Bake at 375 for 15 to 20 min. Set aside
to cool. Melt butter in large skillet; add sugar and lime juice. Cook,
stirring occasionally, until light caramel color. Stir in orange juice.
Cook until thick, bubbly and glossy, about 5 min. Carefully slit banana
skins so as not to pierce fruit. Remove bananas to sauce, discarding skins.
Cook bananas, basting often with sauce, for 5 min until heated through
and well coated. Serve warm.
Baked
Bananas II
Lightly oil a shallow baking
dish and place in it 4 bananas, halved lengthwise. Over these, pour some
lemon juice and honey. Sprinkle on some cinnamon, nutmeg, and powdered
ginger. Top with a tablespoon or two of Kirsch or maple syrup. Bake in
moderate oven (325) 15 min.
Strawberry-Banana
Parfait
3 medium bananas, peeled, wrapped
in plastic bag, and frozen overnight
1/2 c. plain nonfat yogurt
2 T. honey
2 c. sliced, hulled strawberries
When ready to serve, cut frozen bananas into 1 inch slices. Place yogurt
and honey in processor until combined; add banana slices and process until
smooth. Spoon into bottom of four parfait glasses; spoon in layer of strawberries,
alternating layers.
Blueberry
Buckle
Mix up well 2 c flour, 1 1/2
c sugar, 2 T baking powder. Add in 1 egg substitute, 1/2 c. canola, 1/2
c. milk, all mixed together. Add in 1 pt. blueberries. Put in oiled loaf
pan. Top with mixture of 1/2 c. flour, 1/3 c. canola oil, 1/2 c. brown
sugar. Bake at 350 a hr. (Can also mix in peaches with fruit).
Blueberry
Delight
2 c. fresh or thawed blueberries
1/2 c. nonfat yogurt
1/2 c. nonfat sour cream
2 T. brown sugar, firmly packed
Preheat broiler. Place berries in glass pie pan. Combine sour cream and
yogurt; spoon over berries. Sprinkle brown sugar over. Broil 2 minutes.
Maine
Wild Blueberry Slump
4 cups Maine wild blueberries
Regular blueberries, raspberries, blackberries and even pitted cherries
could be substituted. Adjust the sugar according to the sweetness of the
fruit.
1 cup sugar, divided
1 cup flour
1 1/2 teaspoons baking powder Pinch salt
2 tablespoons unsalted butter
3/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 375. Generously butter a 7- to 8-cup baking dish. Gently
toss the blueberries with 3/4 cup sugar and turn into the prepared dish.
In a bowl, use a fork to toss together flour, baking powder, salt and
remaining sugar.
In a small saucepan, melt butter in the milk over low heat. Add warm milk
and vanilla to the dry ingredients and stir to blend. (Batter will be
thick.) Spread batter evenly over blueberries and bake until the top is
nicely browned, about 45 minutes. Let cool for 5 minutes, then spoon onto
plates.
Blueberry
Peach Cobbler
3 T. brown sugar, firmly packed
3/4 c. unbleached all-purpose flour
3/4 c. orange juice
1 T. sugar
2 c. fresh or frozen blueberries
1 t. baking powder
2 c. juice-packed canned peach halves, drained and chopped
1/3 c. skim milk
Preheat to 400. Spray lightly 8 inch baking pan. Combine brown sugar,
cornstarch, and orange juice in pan; bring to boil and cook, stirring
1 min. Stir in blueberries and peaches. Transfer to baking dish. Combine
flour, sugar, and baking powder. Add milk, stir until just moistened,
Drop mixture on fruit by tablespoonful. Bake 20 minutes until topping
is gold.
Old-Fashioned
Berry Cobbler
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
6 cups fresh berries (any combination, such as blueberries, blackberries
or raspberries)
Topping:
1 cup flour 1/2 cup wheat germ, any flavor
2 tablespoons sugar 2 teaspoons baking powder
1/4 teaspoon ground cardamom or cinnamon 1/4 teaspoon salt (optional)
3 tablespoons margarine, chilled 1/2 cup skim milk
Filling: In a medium saucepan, combine sugar and cornstarch. Gradually
stir in orange juice; mix well. Bring to a boil over medium heat, stirring
constantly, until thickened and clear. Stir in berries; cook until heated
through, about 2 minutes. Pour fruit into a 10-inch deep-dish pie plate
or 8-inch square glass baking dish; set aside. Preheat to 400.
Topping: Combine flour, wheat germ, sugar, baking powder, cardamom and
salt; mix well. Cut in margarine with pastry blender or two knives until
mixture resembles coarse crumbs. Add milk; mix with a fork just until
dry ingredients are moistened. Drop dough by tablespoons over hot fruit.
Bake until topping is golden brown, 25 to 30 minutes.
Peach
Cobbler
1/2 cup unsalted butter
2 to 4 cups peeled and sliced peaches with juice *
1 cup sugar 2 teaspoons baking powder
1 cup EACH: flour, milk
* Other fresh fruits or berries can be substituted. Adjust amount of sugar
according to sweetness of fruit.
Put the butter in a 2-quart casserole dish, place in a cold oven and preheat
to 350. If the peaches aren't juicy, sprinkle them with some sugar and
set aside.
Sift the sugar, baking powder and flour into a mixing bowl, add the milk
and mix until well blended. When the butter has melted and the oven has
reached 350, pour the batter evenly into the casserole dish. Add the peaches
and their juice, distributing them evenly but keeping an outer edge of
batter. Return to the oven and bake until the top is golden, about 1 hour
Peach
Melba Cobbler
Sauce:
1 10-ounce package frozen raspberries, thawed 3 to 4 tablespoons sugar
1 tablespoon fresh lemon juice
Cobbler:
2 English muffins, torn in pieces
2 tablespoons EACH: melted butter, confectioners' sugar
1/2 teaspoon EACH: lemon zest, cinnamon
1 pound peaches, peeled, sliced
2 eggs (substitute) 1/2 cup low-fat sour cream
1/4 cup granulated sugar 1 tablespoon flour
1/4 to 1/2 teaspoon almond extract 2 tablespoons sliced toasted almonds
Sauce: In a small saucepan, combine raspberries with sugar to taste and
lemon juice. Cook over low heat, crushing berries, to desired consistency.
Set aside.
Cobbler: Preheat oven to 350. In a food processor fitted with a metal
blade, process muffin pieces to crumbs. Add butter, confectioners' sugar,
zest and cinnamon. Process to combine. Press onto bottom of a greased
1-quart oblong baking dish. Arrange peaches slices on top, standing them
on edge if necessary to fit.
In a food processor fitted with a plastic blade, process eggs, sour cream,
granulated sugar, flour and extract until blended. Pour over peaches and
bake in preheated oven until custard is set and peaches are soft, 40 to
50 minutes. Sprinkle with toasted almonds. Serve warm or at room temperature
with raspberry sauce.
Peach
pie/tarts
Plunge peaches in boiling water,
then peel. Make crust from 2 c. flour, 1/2 c. canola oil, 2 T. sugar,
beat up until pebbly. Then sprinkle on 5 T. milk. Don't work too much;
roll out between 2 pieces of wax paper. Cut out to fit tart pan. Make
filling: 1/2 c. maple syrup, 1/4 c. sugar, 2 t. ginger, some cinnamon,
2 T. flour, mixed with 2 1/2 c. sliced peaches, 1/2 lemon's juices. Bake
1 hr. at 425.
Peach Cobbler
1/4 cup + 2 t. butter
1 1/4 cups sugar, divided
3/4 cup flour
2 teaspoons baking powder
1 dash salt
3/4 cup milk
2 cups sliced peaches
Combine flour, baking powder, and salt; add milk, and stir until mixed.
Pour batter over butter in baking dish, but do not stir. Combine peaches
and remaining 1/2 cup sugar; spoon over the batter. Do not stir. Bake
at 350 degrees for 1 hour.
Mile
High Peach Pie
16 graham crackers
2 egg whites
2 T. margarine
1 t. vanilla
4 fresh peaches
1 t. lemon juice
1 c. sugar
1 c. whipped topping
Crush crackers in blender; combine with melted margarine in pie pan. Peel
peaches, chopped fine, and set aside. In medium mixing bowl, combine sugar,
egg whites, vanilla, and juice and beat at medium speed for 15 minutes
or until stiff. Fold in whipped topping and peaches. Pile lightly into
crumb shell. Chill for 1 1/2 hrs. and serve.
No-Fat
Peachy Tapioca
1/2 c. water 1/4 c. sugar
2 T. minute tapioca
1 can peach slices in juice 1/4 t. almond extract
Place water, sugar, tapioca, and liquid from peaches into 4-cup glass
measure. Set aside 4 small peach slices for garnish. Mash remaining
peaches coarsely and add them to tapioca; let stand 5 minutes. Stirring
every 2 minutes, microwave until tapioca begins to boil, 4-5 minutes.
Stir in almond extract and pour into 4 dishes. Cool 30 minutes, garnish
with peaches, and refrigerate.
Swiss Miss®
Fat-Free Tapioca Pudding
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
1. Combine the cornstarch
with the fat-free milk in a medium saucepan and whisk thoroughly to
dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until
smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat,
stirring constantly until it thickens, then cover and remove from the
heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover
the cups with plastic wrap and let them chill for at least 2 to 3 hours
before serving.
Nectarines
1 1/4 c. peeled chopped nectarines
(2). Add 2 T. brown sugar and 1 T. chopped toasted almonds. Chill.
Strawberries
and Vanilla Custard Sauce
1 c. milk
1 T. cornstarch
1 egg
1/4 c. sugar
1/2 t. vanilla
Combine milk and cornstarch in 1 quart glass measure; stir well, microwave
3 in, stirring with whick after every minute. Combine egg and sugar in
small bowl; stir well. Gradually stir about 1/4 milk mixture into egg
mixture; add to remaining milk mixture, stirring constantly. Reduce to
medium 1 1/2-2 min, 15 seconds, until thick and bubbly, stirring every
45 seconds. Stir in vanilla. Serve warm or chilled with strawberries or
other fruit.
Strawberry
Cheesecake Pie
1 (8-oz.) package cream
cheese, softened
2/3 cup evaporated low-fat milk
1/2 cup sugar
1 large egg
2 tablespoons flour
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (9-inch) graham cracker crumb crust
3 cups halved fresh strawberries
1/4 cup red currant or strawberry jelly, warmed
Preheat oven to 325°F.Combine
cream cheese, evaporated milk, sugar, egg, flour, lemon juice and lemon
peel in a blender. Cover and process until smooth.Pour into graham cracker
crust and bake 30 to 40 minutes, or until edge is set, but center jiggles
slightly. Cool in pan on wire rack.Arrange strawberries on top of pie;
gently brush jelly on top. Refrigerate well before serving, about 2
hours.
Strawberry
Tofu Cheesecake
2 cups lemon/lime soda,
divided
3 packages unflavored gelatin
2 tablespoons honey
1 cup strawberries, sliced
1 teaspoon vanilla
1 teaspoon lemon juice
4 fluid ounces tofu
1 graham cracker pie crust
Combine 1/2 cup lemon/lime
soda and unflavored gelatin in a bowl; stir.Heat remaining lemon/lime
soda then pour over the gelatin and stir until dissolved. Add honey.
Pour into a blender then add sliced strawberries, vanilla, lemon juice,
and drained tofu. Process until smooth and creamy.Pour into a 9"
graham cracker pie crust and chill until firm.
Strawberry
Trifle
6 cups sliced strawberries
5 packages equal
1/2 10 oz angel food cake
1 package no sugar vanilla ins. pud
3 cups skim milk
1 8 oz whipped topping
In large bowl, combine strawberries and Equal; set aside. Cut cake into
bite-size pieces; set aside. Prepare pudding according to directions,
using 3 c. fat-free milk.
In 9 by 13 inch pan, layer half the cake, strawberries, pudding, and
nondiary whipped topping, thawed. Repeat layers. Cover and chill for
at least 4 hours before serving.
Raspberry
Cream Pie
1 reduced-fat graham cracker
crust 1 can fat-free condensed milk
2/3 c. frozen raspberry lemonade concentrate, thawed
1 8 oz. light whipped topping, thawed
1 c. fresh or frozen whole raspberries
In large bowl combined condensed milk, juice concentrate; mix. Fold in
topping. Spoon 1/2 c. raspberries into bottom of crust, top with filling.
Chill or freeze 6 hours. Top with remaining raspberries just before serving.
Fluffy
Lemon Berry Pie
2 ounces fat-free soft cr.
cheese
1 1/2 cups cold skim milk
2 packages no sugar lemon inst pudng
8 ounces lt whp. topping, thawed
1 9 in graham crack crust
1 cup strawberries/blueberries
In large bowl, beat softened cream cheese with wire whisk until smooth.
Gradually beat in milk until well blended, Add pudding mixes. Beat 2
minutes of until smooth. Immediately stir in half of nondairy whipped
topping. Spoon into crust and top with remaining topping. Refrigerate
3 hours or until set. Garnish with fruit of choice
Cherry
Crisp
Combine 1/3 c. oat bran or
flour and 3/4 c. oats. Cut in 1/3 c. margarine until crumbly; mix in 1/3
c. brown sugar. You can add some walnuts here. Set aside. Drain a can
sour cherries, putting the juice in a pan. Combine 1/3 c. sugar with 1
1/2 T cornstarch, 1/8 t. cinnamon and nutmeg, and 1 T. lemon juice; slowly
blend in cherry juice. Cook over low, stirring constantly, until sauce
is thick and clear. Add cherries (could also add blueberries). Pour into
Pam sprayed 8 inch pan. Sprinkle with topping. Bake at 375 for 30 min.
Cherry
Whip
1 can pitted tart red cherries
2 t. unflavored gelatin
1/2 c. sugar
2 egg whites
pinch salt
Heat cherries to boiling point in saucepan. Meanwhile, soften gelatin
in 1/4 c. cold water. Add sugar to cherries and stir until dissolved.
Remove from heat. Drain, reserving juice. Dissolve gelatin in hot juice.
Chill until thickened. Beat egg whites and salt until soft peak forms,
and fold with cherries into the thickened juice mixture. Pour into dishes.
Chill. Serves 4.
Michigan
Tart Cherry Pie
Make goof-proof pastry crust:
mix up 1 1/2 c. flour, 1/3 c. canola oil, 2-4 T. milk. Can only roll out
once. Can pre-cook pricked bottom crust.
Filling: Add 3 T. instant tapioca to 2 cans cherries, set about 3 minutes.
Add 3 T. lemon juice, 1/2 t. cinnamon, lemon zest, 1 c. white or brown
sugar. Let it sit, then put in crust (may have to pour out excess liquid).
Make lattice top with pastry strips. Cook 70 (?) min. at 350.
Cherry Clafouti
1 lb. black cherries
1/4 c. skim milk
4 T. honey
3 eggs whites; 1 egg yolk
1 T. vanilla extrct
1/2 c. unbleached white flour, sifted
Preheat to 350 degree and coat 10 inch baking dish with cooking spray.
Pit cherries and place iin bowl; strain off any juice and retain. Process
milk, honey, juiice, eggs, vanilla, and salt. Add flour and contiinue
to blend 1 minute more, until complete smooth. Pour batter iinto bowl
containing cherries, mix well, and turn into coated bakiing dish. Bake
45 min. to 1 hour, until clafouti is puffed and browned and knife comes
out clean from center. Serve hot or warm.
Raspberry
Frappe
Process a package of frozen
raspberries (save a few for garnish). Add a few ice cubes, a t. of lemon
juice, sugar (if none in raspberries), 1/4 t. cinnamon. Process again.
Broiled
pears
Slice 2 ripe Bosc or Bartlett
pears in half lengthwise; core; make cavity. Rub with lemon juice and
set on baking sheet (make flat on bottom). Blend 2 T. confectioners sugar,
2 T. non-fat cream cheese, 2 T. non-fat cottage cheese. Add 2 T. non-fat
vanilla yogurt. Spoon into cavity; sprinkle with 2 T. coarsely chopped
walnuts. Broil 3-4 min. Serve warm. (Can add 1/4 almond extract, other
nuts).
Strawberry
"Ice Cream"
Soften 1 envelope plain gelatin
in 1 c. skim milk. Heat, stir, till dissolved. Puree 1 c. fresh strawberries
in blender, add to milk in bowl, refrigerate. Combine 1 c. instant dry
milk, 1 c. ice water, juice of can of (1 c.) crushed pineapple in chilled
bowl. Beat up to 10 min. Fold into berry mix. Freeze till mush. Add the
well drained crushed pineapple, beat till smooth. Pour in dishes, freeze
till firm.
Lemon
Strawberry Supreme
2 pt. strawberries
2 T. grated fresh lemon peel
1/2 c. skim milk
1/4 c. lemon juice
1 envelope unflavored gelatin
1 1/2 c. nonfat yogurt
1/2 c. sugar
Clean strawberries and chill. In saucepan, combine milk and gelatin. Set
aside 5 minutes, then add sugar. Stir over low heat until gelatin and
sugar dissolve. Stir in peel and juice. Cool to room temperature, then
chill until syrupy, about 15 minutes. Spray quiche or vegetable dish (with
2 " sides). Fold yogurt into gelatin mixture and spoon until quiche dish.
Cut strawberries in half and place on top of lemon mixture. Chill 1 1/2
hrs, slice, and serve.
Fresh Strawberries with
Mint
Gently wash 2 pints fresh strawberries
in cold water; drain; hull. In medium bowl, lightly toss berries with
2 T. chopped fresh min leaves, 1 t. grated orange peel, and 1/2 c. orange
juice. Turn into serving bowl; sprinkle with 1/2 c. confectioners' sugar
and refrigerate at least 1 hour. Can top with whipped cream.
Fresh Fruit with Chocolate
Mint Sauce (from Ukrops)
1 1/2 cups nonfat
milk
2 tablespoons low fat margarine
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 cup fresh mint leaves, finely chopped
1 teaspoon vanilla extract
4 cups fresh raspberries or strawberries
Scald milk in small saucepan.
In separate saucepan, melt margarine. Add cocoa and stir well.
Stir milk into cocoa mixture. Stirring with wire whisk, add sugar and
mint, stirring until sauce
thickens (about 5 minutes). Add vanilla and remove from heat. Cool. Serve
over 1/2 cup fresh
fruit such as raspberries or strawberries. Makes 8 servings.
CHOCOLATE
Cocoa Mocha Mousse
1 c. light ricotta cheese
1/4 c. nonfat plain yogurt
1 1/2 T. unsweetened cocoa powder
1/2 c. sugar
1/2 c. water
1 envelope unflavored gelatin
1/2 t instant coffee
1 c. skim milk
1 T. coffee
flavored liqueur
1/2 t. vanilla
Combine cheese, yogurt and cocoa powder in blender until smooth. Combine
sugar, water, and gelatin in 2 cup measure; microwave uncovered for
1 1/2 min. Stir in instant coffee; blend into cheese mixture, along
with milk, liqueur and vanilla. Refrigerate, stirring occasionally,
about 45 min. Beat mixture with mixer at high speed for 2 minutes. Spoon
into cups. Refrigerate at least 3 hrs. Decorate with crumbled chocolate
wafers or raspberries.
Chocolate
Tapioca Pudding
2 c. milk
2 1/2 T. minute tapioca
1/2 c. sugar
1 large egg, beaten
1 ounce square unsweetened chocolate
1/2 t. vanilla
Measure milk into 4 cup glass measure. Add tapioca and sugar and let
stand 5 minutes. Whisking every 2 minutes, microwave 4-5 minutes. Whisk
in egg; cook another minute and stir. Microwave another minute until
tapioca begins to boil. Add chocolate and vanilla and stir until chocolate
melts. Pour into 4 dishes; cool 30 minutes and refrigerate.
Low-fat
Chocolate Pie
1 low-fat
gr. cracker crust
2 packet instant chocolate pudding
1 non-fat cool whip
1 3/4 cups skim milkPrepare instant chocolate (low fat, no sugar) pudding
with 1 3/4 c. skim milk. Blend in half of container of low-far cool
whip and fill crust. Add remaining cool whip and sprinkle chocolate
bits through top. Eat or refrigerate.
Chocolate
Angel Food Cake
1 1/2 c. superfine sugar
3/4 c. cake flour
1/3 c. unsweetened cocoa
12 egg whites, at room temperature
1 T. grated orange zest
1 T. vanilla extract
1 1/2 t. cream of tartar
1/4 t salt
1/2 c. chocolate fudge sauce 2 c. raspberries
Preheat oven to 375. Sift together 1/2 c. sugar, flour and cocoa. In large
bowl with mixer at medium speed beat egg whites until frothy. Add zest,
vanilla, cream of tartar and salt. Increase speed to high; beat until
soft peaks form. Beat in remaining sugar, 2 T. at a time, until meringue
is stiff and glossy. Gradually sift flour mixture over meringue while
folding in with whisk. Spoon into ungreased 10 tube pan. Bake 30-35 minutes
or until cake top is springy. Remove; invert on funnel. Cool completely
before removing. Spread with sauce and top with raspberries. Can garnish
with orange zest curls, mint.
-
Bittersweet
Chocolate Syrup
1/2 c water
1/2 c cocoa powder
1/2 c sugar
1 t vanilla
In heavy sauce pan combine water, cocoa and sugar. Cook over medium heat,
stirring constantly, until cocoa and sugar is dissolved and is smooth.
Remove from heat, stir in vanilla and cool.
Hand-dipped
Chocolates
Melt 5 T. butter and 1 12
oz pkg semisweet chocolate chips; meanwhile tightly wrap 2
3 plates with aluminum foil. Have ready dippees: 1 pint whole unhulled
strawberries; a fresh ripe but firm pear sliced; nuts or raisins; 1/2
c. cream cheese, cut into small cubes. Begin dipping fruits and nuts
in chocolate, dipping tips or fishing out with spoon. Nuts can be clustered.
Place each immediately on the plate; refrigerate until chocolate is
hard.
Popovers with Fruit spreads
Popovers:
3 eggs
1 c. skim milk
1 c. flour, unsifted
1/4 c. diet margarine, at room temperature
1/4 t. salt
1 t. ground cinnamon.
Combine ingredients in covered blender; process 30 seconds, until smooth.
Spray 8 cups, fill half full with batter. Bake uncovered in preheated
400 degree oven 40 minutes. Remove and serve hot or break open and serve
with fruit.
Sugar-free
refrigerator blueberry jam
2 c. (1 pint)
fresh or thawed raw blueberries
1 packet or pouch liquid pectin
2 T. fresh lemon juice
sugar substitute to equal 5-6 tablesppons.
Combine in covered blender or processor and puree smooth. Pour into
2 jelly jars; cover and refrigerate undisturbed 24 hours, or until set.
Transfer 2nd jar to freezer, if desired.
Easy blueberry
spread
Puree 1 pt. fresh raw blueberries.
Sweeten to taste with sugar substitute. Pur into covered jar and refrigerate
24 hours.
Strawberry
crush
1 quart fresh
strawberries, divided
1 T. sugar and sugar substitute to equal 1/2 c. sugar
Wash and hull 1 pt. strawberries, slicing very thin. Wash and hull the
second pt; put in blended with sugar and substitute. Process until mashed
and stir into sliced strawberries. Cover and refrigerate until serving
time.
OTHER DESSERTS
Lemon Cheesecake
Crust: 1 c. graham cracker
crumbs & 2 T. butter, melted
Filling: 1 lb. (2 c.) low fat creamed cottage cheese
2/3 c. egg substitute
1/2 c. evaporated skim milk
1/3 c. sugar
1 T. grated lemon rind
1/3 c. fresh lemon juice
1/4 c. flour
lemon slices for garnish
In small bowl, combine crumbs and butter, press into bottom of greased
loose
bottomed pan. Place in freezer. Preheat to 300. In blender, combine
all ingredients except flour. Process until smooth. Add flour, and process
a few seconds longer. Pour into chilled crust. Bake for 1 hour or until
filling has set. Cool in the pan on a rack. Loosen edges before removing
sides. Garnish with lemon slices.
Lemon Icebox Pie
1 c. nonfat plain yogurt
6 whole graham crackers
1 T. canola oil
1/4 c. cornstarch
1/2 c. plus 1 T. honey
2 c. low-fat vanilla yogurt
1/2 c. fat-free egg substitute
1/2 c. lemon juice
1/2 t. lemon extract
1/4 t. almond extract
3 egg whites
1/2 t. cream of tartar
1 t. vanilla
Drain plain yogurt at least 8 hours
to make yogurt cheese. Prepare crust. Crumble graham crackers into food
processor to make crumbs. Add oil and process. Coat 10@ pie plate with
no-stick spray, pressing crumbs in to make a crust. Chill.
Whisk together cornstarch and 1/2 c. honey. Whisk in vanilla yogurt
and drained yogurt. Place over medium heat. Cook, stirring constantly,
for 5 minutes, until it comes to boil and thickens. Remove from heat.
Very slowly whisk in egg substitute. Reduce heat to low. Cook, stirring
constantly, for 2 minutes. Remove and whisk in lemon juice and extracts.
Spoon into crust. In medium bowl, beat whites and cream of tartar with
mixer at medium speed until foamy. Add vanilla and remaining 1 T. honey.
Beat at high speed until stiff peaks form. Spread over filling, making
sure to leave no gaps where meringue topping meets the crust. Bake at
325 for 10 minutes, or until the meringue is golden brown. Chill for
several hours before cutting
Lime
Yogurt Pie
Crust: 1 1/4 c. graham cracker
crumbs (14 squares?); 2 T. melted butter
Filling: 1/2 c. frozen apple juice concentrate, defrosted
1 envelope unflavored gelatin
1/3 c. sugar
1 T. grated lime rind, divided
1/3 c. fresh lime juice
1/4 t. vanilla
1 1/2 c. plain lowfat yogurt (no fat ok too)
Combine crumbs and butter and press into bottom and sides of loose
bottomed pan or pie plate. Place in freezer. Place concentrate in small
saucepan, sprinkle in gelatin, and let stand for a few minutes to soften.
Then add sugar and heat gently until gelatin and sugar dissolve. Transfer
to medium bowl. Stir in 2 t. of rind, the lime juice, and vanilla, and
set mixture in frig until chilled to consistency of raw egg white. Whip
lime mixture until fluffy. Stir in yogurt, and whip again. Pour mixture
into prepared crust. Sprinkle with reserved lime rind, and chill until
firm. Should be high and light.
Light
New York Cheesecake
1 qt nonfat yogurt
8 graham cracker squares
1 8-oz pack fat-free cream cheese
1 c. sugar
2 t. vanilla extract
1/4 c. arrowroot
5 egg whites
Line strainer with cheesecloth or coffee filter paper and place over
a bowl. Fill strainer with yogurt. Refrigerate to drain overnight to
form yogurt cheese. Preheat oven to 300. Lightly spray bottom of 9 inch
springform pan. Crush crackers and spread evenly over bottom. Beat yogurt
cheese, cream cheese, sugar, vanilla, arrowroot, and whites. Pour over
crumbs. Bake until center is set, 60-70 minutes. Cool, then refrigerate.
Can replace graham crackers with chocolate waters; decrease sugar to
3/4 c. and add 1/4 c. amaretto liqueur.
Mini
Almond Cheesecakes
3/4 cup Almonds -- ground
1 tablespoon Margarine -- melted
1 Envelope unflavored gelatin
1/4 cup Cold water
12 ounces Light cream cheese
3/4 cup Skim milk
1/2 cup Sugar -- OR 12 pkgs sugar sub
1/4 teaspoon
Almond extract
3 cups Fresh peach slices -- peeled
Stir together almonds and margarine in small bowl. Press mixture evenly
onto bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin
in water in small saucepan; stir over low heat until dissolved. Beat
cream cheese milk, sugar and almond extract in large mixing bowl at
medium speed with electric mixer until well blended. Stir in gelatin.
Pour into baking cups; freeze until firm.
Place peaches in food processor or blender container; process until
smooth. Spoon peach puree onto individual plates. Remove cheesecakes
from freezer 10 minutes before serving. Peel off paper. Invert cheesecakes
onto plates. Garnish with additional peach slices, raspberries and fresh
mint leaves, if desired. Note: For a sweeter peach puree, add sugar
to taste.
Flan
2 eggs
3 egg whites
1/2 c. skim milk
12 oz can evap. skimmed milk
3 T sugar
1 T. vanilla extract; 1/2 t. maple extract
1/2 t cinnamon, ground nutmeg, salt
Preheat to 250. In blender, combine everything and blend well. Pour into
baking dish or 4 ramekins and place on baking sheet. Sprinkle generously
with cinnamon. Bake 1 hr.
Lemon
Bavarian
1/2 c. water
2 T. granulated sugar
1 enveloped unflavored gelatin
1/4 c. fresh lemon juice
1 c. part-skin ricotta
2 T. grated lemon zest
Place water in small glass bowl and sprinkle gelatin over. Let stand 1
minute. Cook, uncovered for 45 seconds. Remove and reserve. Place ricotta
in blender and puree until smooth. Add gelatin and remaining ingredients.
Process to combine. Scrape into small metal bowl and place inside larger
bowl filled with ice. Let stand about 20 minutes, or until almost set,
stirring occasionally. Fill 4 c. metal mold or bowl with ice water and
set aside while finishing. When lemon mixture is almost set, remove bowl
from ice and whisk until light and foamy. Pour ice water out of and pour
Bavarian into mold. Refrigerate, covered, until set, about 20 minutes.
Unmold.
Tapioca Pudding
2 ¾ cups low-fat
milk
3 tbsp. Quick-cooking tapioca
¼ cup egg substitute
½ cup SPLENDA® Granular
1/8 tsp. salt
1½ tsp. vanilla extract
1. In a large saucepan,
combine milk, tapioca, egg substitute, SPLENDA and salt. Stir until
blended, approximately 30 seconds. Let stand for
5 minutes.
2. Heat the pudding over medium heat while stirring until pudding comes
to a full boil.
3. Remove pudding from heat and add vanilla extract. Let cool at room
temperature for 20 minutes. Stir once and serve.
Tortoni
Cafetta
2 egg whites, beaten stiff
1 c. low or non-fat cottage cheese, blended smooth
1/2 T. instant coffee
2 t. vanilla
1/8 t. salt
1/2 t. almond extract
6 T. sugar
almonds (toasted in microwave)
Beat egg white and coffee until stiff. Beat in sugar slowly. Stir in flavoring.
Fold blended cottage cheese in. Freeze 45 minutes in individual serving
dishes. Garnish with almonds. Remove from freezer 10 minutes before serving.
CAKES
Hot Fudge Cake
1 c. flour
3/4 c. sugar
3 T. cocoa
2 t. baking powder
1/4 t. salt
1/2 c. skim milk
1 t. vanilla
1 c. packed brown sugar
3 T. cocoa
1 1/2 c. hot water
Preheat to 350. Lightly spoon flour into medium bowl, combine dry ingredients.
Stir in milk and vanilla. Spoon batter into 9 inch baking pan. Combine
brown sugar and 3 T. cocoa, and sprinkle over batter. Pour water over
batter (do not stir). Bake at 350 for 40 min . Serve warm.
Carrot
Cake
2 c. sugar 2 c. flour 1 T.
cinnamon
1 t. baking powder, baking soda 1/4 c. cooking oil
6 egg whites 3 c. finely shredded carrots (6)
2 t. vanilla 1/2 pkg of non-fat cream cheese
2 1/3-3 c. sifted powdered sugar 1 t. vanilla 1/3 c. finely chopped nuts
Spray 13/9 baking pan and dust with flour. Combine sugar, flour, cinnamon,
baking powder and soda. Add oil, whites, carrots and 2 t. vanilla. Beat
with mixer until combined. Then pour batter into pan. Bake at 350 for
35-40 min. Cool thoroughly. Mix cream cheese, 2 c. of powdered sugar and
1 t. vanilla until light. Gradually beat in rest of powdered sugar. Sprinkle
frosted cake with nuts.
.
Non-fat
Spice Cake
1 c. wheat flour
1/3 c. brown sugar
1/3 c. cornstarch
2 T. baking powder
1/2 t. salt, cinnamon
1/8 t. ginger, nutmeg
2 egg whites
2/3 c. nonfat milk
1/3 c. dark corn syrup
1 t. vanilla
Combine dry ingredients in medium bowl. In small bowl, whisk egg whites,
milk, corn syrup and vanilla. Add to flour mixture; stir until smooth.
Pour into sprayed 9" square pan and bake at 350 25-30 minutes. Can serve
with applesauce.
Cocoa
Angel Food Cake
3/4 c. cake flour
1/4 c. cocoa
1 1/4 c. sugar
10-12 egg whites
1 t. cream of tartar
1 t. vanilla
1/2 t. almond extract.
Preheat to 350. Sift together 3 times flour, cocoa, and 1/4 c. sugar.
Set aside. Sift remaining cup of sugar. Set aside. Whip egg whites until
foamy; add cream of tartar. Continue beating until stiff but not dry.
Fold in sugar a little at a time. Fold in vanilla and almond extract.
Sift flour-cocoa mixture over batter (1/.4 at time) and fold into batter.
Pour into ungreased tube pan and bake 45 minutes.
Chocolate-Amaretto
Cheesecake
6 chocolate wafers, finely
crushed
1 1/4 c. lt. cream cheese
1 c. sugar
1 c. low-fat cottage cheese
1/4 c. + 2 T. cocoa
1/4 c. flour
1/4 c. amaretto
1 t. vanilla extract
1/4 t salt
1 egg
2 T. semisweet chocolate mini-morsels
Sprinkle wafer crumbs in bottom of 7 inch springform pan. Mix cream cheese
and next 7 ingredients until smooth. Add egg and process until blended.
Fold in morsels. Slowly pour over crumbs. Bake at 300 for 65-70 min. or
until set. Let cool in pan on rack. Cover and chill at least 8 hours.
Remove sides of pan and transfer to serving platter. Garnish with chocolate
curls, if desired (melt 3 squares semi-sweet chocolate; pour onto wax
paper and spread to 3 inch strip. Let stand until cool. Pull vegetable
peeler across the chocolate. Store curls in the freezer.) Also can substitute
1/4 c. creme de menthe for amaretto for mint taste.
Fudge
Cake
2/3 c. sugar
1/2 c. cocoa powder
1 t. cornstarch
1/2 c. skim milk
2 c. flour
3/4 c. sugar
1 t. baking powder, baking soda
1 c. skim milk
1/2 c. margarine
1 t. vanilla
2 egg whites
1/4 c. sugar
1/2 c. sugar
1/4 c. cocoa
4 t. cornstarch
2/3 c. water
1 T. margarine
2 t. vanilla
Spray 13x9 pan. In saucepan combine 2/3 c. sugar, 1/2 c. cocoa and 1 t.
cornstarch. Gradually add 1/2 c. milk. Cook and stir until thick. Set
aside to cool. In large mixing bowl combine flour, 3/4 c. sugar, baking
powder and soda. Add 1 c. milk, margarine and vanilla, then mix for about
30 sec. Beat on medium 2 min. In small mixing bowl beat egg whites until
soft peaks. Gradually add 1/4 c. sugar, beating until stiff. Fold chocolate
mixture and then egg whites into batter. Pour into pan. Bake at 350 for
35-40 min. Cool then frost with chocolate frosting. (In saucepan combine
1/2 c. sugar, 1/4 c. cocoa and cornstarch. Gradually add water until combined.
Cook and stir until thick. Then cook 2 more minutes. Remove from heat;
stir in margarine until melted, then vanilla. Spread on cooled cake.
Easy Fruit
Cake
Mix 2 cans fatfree Eagle Brand
Condensed milk
2 pkgs. dates, cut up
2 c. chopped pecans
2 1/2 c. fresh grated coconut (or canned)
Put 1 c. flour in paper bag; add 1/2 lb. each cut up candied pineable
and cherries; shake until floured thoroughly. Add to other mixture. Line
pan with waxed paper. Bake at 325 for 1 1/2 hours or until done.
Moravian
Sugar Cake
1 cup water, divided
1/2 cup sugar, divided
2 packages yeast
1/4 cup inst mashed potato flakes
1/2 teaspoon salt
1 cup soft soybeanoil margarine
4 egg whites (1/2 c subst)
3 cups all purpose flour
3/4 cup brown sugar
1 teaspoon cinnamonPlace 1/2 c. warm water and 1/2 t. sugar in glass
measure. Sprinkle in yeast and set aside until yeast bubbles.
In large mixing bowl, add remaining water, remaining sugar, dry milk,
instant potatoes, salt, and 1/2 c. margarine that has been melted and
cooled. Then add egg whites, 1 c. flour and proofed yeast. Beat 2 minutes
on medium speed with mixer. Gradually work in remaining flour to form
a soft dough. Place in lightly oiled bowl, oil top of dough, cover and
let rise until doubled, about 1 hour.
Punch the dough down and place in 17x12 " pan sprayed with cooking
spray. Let rise 30 minutes.
Sprinkle the brown sugar and cinnamon evenly on top. Make 20 shallow
indentation with fingers and drizzle with remaining margarine that has
been melted and cooled. Let rise 30 minutes longer, then bake at 375
for 12-15 minutes until golden brown.
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