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| | From:  Genie· (Original Message) | Sent: 10/28/2007 5:35 PM |
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Reply
| | | From: Genie· | Sent: 9/7/2008 8:59 PM |
Fabulous Chocolate Mousse Ingredients Directions -
1Mix half n half, water, Splenda (5 indiv. pkts), and Hershey's Dry Cocoa together. -
2Mix in Ricotta. Mix in Cool Whip, and sour cream (but don't whip the crap out of it). -
3This mix will taste like dooky until you put in the Pudding Mixes. -
4FAIR WARNING:Have small cups or whatever you're going to store and or serve your mousse in READY. Because the minute the wet mix and Pudding Mix come into contact, you have about 30 seconds to blend and pour before it becomes quite sticky, thick, and unmanageable. -
5Add Pudding Mixes (open them both before adding them both at the same time). -
6Beat the hell out of it. -
7Pour into cups, small dishes, Gladware, whatever you're using to serve/store it. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:11 AM |
| From: chadsangel (Original Message) | Sent: 9/4/2008 2:34 PM | Low Fat Vanilla Cheesecake 11 Vanilla Sandwich Cookies, crushed
3 Tbsp. Butter or Margarine, melted
16 Oz. Light Cream Cheese
12 Oz. Tofu, well drained
½ Cup Granulated Sugar Replacement
¼ Cup Vanilla-Flavored Liqueur
2 Tbsp. Cornstarch
2 tsp. Vanilla Extract
12 Egg Whites In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an electric mixer till smooth. Stir in egg whites. Pour the cream cheese mixture over the crust. Bake at 225F for 1 hour and 20 min or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. Serve with fresh sliced fruit. | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 7:50 PM |
| LOW FAT CHOCOLATE CUSTARD | 8 egg whites 2 cups chocolate-flavored low-fat milk 1/4 cup sugar 1 teaspoon vanilla Boiling water | | In a large mixing bowl use a fork or wire whisk to lightly beat egg whites. Stir in milk, sugar, and vanilla. Place six 6-ounce custard cups in a 13x9x2-inch baking pan on an oven rack. Pour milk mixture into the custard cups. Pour boiling water into the pan around the custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25 to 35 minutes or till a knife inserted near the center comes out clean. Serve warm or chilled. To unmold chilled custards, loosen edges with a spatula or knife; slip point of spatula or knife down sides to let air in. Invert onto a serving plate. Makes 6 servings, about 112 calories, 2 g fat, 6 mg cholesterol and 121 mg sodium
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Reply
| | | From: Genie· | Sent: 9/11/2008 7:51 PM |
Low Fat Pumpkin Custard 1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings. (Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.) | |
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:41 AM |
Sugar-free Low-fat Almond Cheesecake squares
serves 24 This dessert is very rich in taste and texture. If you are looking for a sugar-free you must try this one. Chocolate crust:
1 1/2 cups (about 10) low-fat graham crackers
1/4 cocoa
2 1/2 tsp. sweet n low (equal) or 8 packets
6 Tbs. margarine, melted
1 tsp. vanilla extract
Cheesecake mix:
3 packages (8 oz each) of low-fat or fat-free cream cheese
5 1/2 tsp. of sweet N low (equal) or 18 packets
2 eggs
2 egg whites
2 Tbs. cornstarch
1 cup low-fat sour cream
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 cup sliced almonds
Crush the graham crackers. You can either put them in a zip lock bag and crush them with a rolling pin or use a Kitchen-aid mixer on low or medium speed. Make sure there isn't any large pieces of cracker left.
In a medium bowl mix graham cracker crumbs, cocoa, and sweet N low or equal. Mix in melted margarine and vanilla extract. Pat mixture evenly on bottom of a 13x9" pan. Set aside.
Pre-heat oven to 300 degrees.
Beat cream cheese until smooth in a large bowl. Beat until smooth the rest of the ingredients, except almonds. Pour filling into crust that was set aside. Sprinkle top with almonds
Bake at 300 degrees for about 30 minutes or until set. Cool until you can touch the pan. Place in refrigerator until chilled; about 6 hours. Cut into 24 squares and serve.
nutritional content
calories: 120 Fat: 5 g carbohydrate: 11 g | |
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Reply
| | | From: Genie· | Sent: 9/25/2008 2:08 AM |
Low Fat Chocolate Eclair Icebox Dessert 22 1/2 sheets low-fat honey graham crackers (about 1 [14-ounce] box), divided
3 cups skim milk
2 (3.4-ounce) packages nonfat vanilla instant pudding mix
1 (8-ounce) block fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
1/4 cup skim milk
2 Tbsp. stick margarine, softened
2 Tbsp. honey
2 oz. unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 × 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets. I press the top layer of crackers down into the pudding a little bit. Later when you are frosting the top, it will help the crackers not come up with the frosting. Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours. Serves 18
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:18 PM |
Caramel Rhubarb 'n' Dumplingsserves 8 ( I have converted this to low fat and it is still mighty tasty) 1 1/4 cups water
3/4 cup packed brown sugar
1/2 cup granulated sugar
4 Tbsp. cornstarch
1 packet of (liquid) butter buds...used without adding the liquid (or 3 Tbsp. butter)
4 cups sliced rhubarb
1 1/4 cups flour
1/4 cup + 2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 packet of (liquid) butter buds...used without adding the liquid (or 1/4 cup butter melted)
1/3 cup milk
2 tsp. sugar
1/4 tsp. cinnamon In a 2 quart microwave safe casserole combine water, brown sugar, 1/4 cup sugar, cornstarch & packet of butter buds . Add the sliced rhubarb. Cook, uncovered on 100% power for 7-9 min. or until thickened & bubbly, stirring after every minute. Cover to keep warm. In medium mixing bowl combine flour, 1/4 cup sugar + 2 Tbsp.sugar, baking powder, salt & butter buds (or melted 1/4 cup butter). If using melted butter add it along with the milk to the dry ingredients. Mix until blended. Drop batter by rounded tablespoons into hot rhubarb mixture. Cover with waxed paper; cook for 5-6 min. or until dumplings are done, giving the dish a half-turn once. Stir together the 2 tsp. sugar & cinnamon; sprinkle over dumplings. Serve warm. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:44 AM |
Sugarfree Bread Pudding
2 eggs
2 cups skim milk
1/2 cup SPLENDA®
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
2 cups bread cubes (1-in.)
1/4 cup raisins
1/4 cup chopped dried apricots
Whisk together eggs, milk SPLENDA®, cinnamon, vanilla and salt. Stir in bread cubes, raisins and apricots. Pour into greased 8x2-in. round glass baking dish. Place in 13x9-in. pan and place on oven rack. Pour hot water into larger pan until 1-in. depth. Bake at 350ºF. for 45 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Makes 6 servings.
PER SERVING:
124 calories, 6.1 g protein, 2.2 g fat, 20.2 g carbohydrates | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:57 AM |
| APPLE PUDDING | | | 12 Apples
1 cup Splenda
3 tablespoons cornstarch
6 tablespoons oatmeal
3/4 teaspoon cinnamon
2 tablespoons brown sugar
4 tablespoons lemon concentrate
2 cups water
lemon juice APPLE PUDDING (LOW CAL) Core the apples, mostly peeled and sliced. Add water, corn starch, oatmeal, brown sugar, cinammon, lemon concentrate, 1 cup Splenda sugar substitute. Bring all except apples to a boil in a large pot. Cook 5 minutes to thicken. Add apples gradually while stirring often with a wooden spoon. When three quarters of the apple has softened, remove from heat and chill. Serve with Cool Whip | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:02 AM |
| LEMON CHIFFON CHEESECAKE | | | 3 8oz pkg 1/3 less fat
Philadelphia Cream Cheese
1 ¼ cup Splenda
¼ tsp kosher salt
½ tsp lemon extract
1 tsp real vanilla flavoring
1 tbp lemon juice
3 large eggs
2 cups fat free sour cream (divided)
1 cup fat free half and half
¼ cup sifted flour
2 ½ cups lemon curd (divided)
*1 ¼ logs of sugar cookie dough for crust Crust: * Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch spring form pan. It is okay if dough spreads up the sides (looks decorative after baking). Pre bake crust until light golden brown. Let cool completely before pouring batter in. Cream together in a mixer, cream cheese, sugar, salt, lemon extract and vanilla flavoring (add lemon juice last). Make sure all ingredients are completely mixed;set aside. In a Separate mixing bowl, lightly beat eggs, 1½-cup lemon curd, 1 cup of the sour cream, and 1 cup half & half. Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium. Mix in sifted flour one tablespoon at a time until fully incorporated. Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour. Remove from oven and let cool on wire rack for 20 minutes. Topping: Mix together the remaining sugar, sour cream and lemon curd. Spread topping on cooled cheesecake. Turn oven up to 450°F. Return cheesecake to oven for 10 minutes, then turn oven off and leave cheesecake in oven for 1 hour. Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or over night before serving. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:12 AM |
| PLANTAIN NUT BAKE | | | three bananas
two plantain
2 oz pecan chips
1/2 cup orange juice
1/2 tsp lime juice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar (w/ Splenda) Preheat oven to 425 degrees Pour orange juice into blender slowly add bananas and plantain. Once bananas and plantains are pureed, add sugar, nutmeg and cinnamon. Add pecans to batter. Place in loaf or small cake pan. Bake 30 minutes or until plantain is done; it will be soft. Spoon over rice to add zest to a plain side dish. | | |
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:45 AM |
Apple White Chocolate Cheesecake Pie 1�?�?chocolate crumb pie crust 8 oz. reduced fat cream cheese, softened 1 cup cold 1% milk 1 box instant white chocolate pudding mix, 4 serving size 1/4 tsp cinnamon 2 large Cortland apples, cored 1 Tbs. lemon juice 1/2 cup pecans, finely chopped 1 1/2 cup light whipped topping Garnish: Additional whipped topping, white and dark chocolate curls, apple slices, whole pecans In a large mixing bowl, beat cream cheese with hand mixer until fluffy. Gradually beat in milk until mixture is runny and smooth. Beat in pudding mix and cinnamon for minute. In food processor, place unpeeled apples cut in large chunks. Pulse until finely chopped, mix in lemon juice to coat. Fold chopped apples into pudding mixture, along with pecans. Fold in whipped topping. Pile mixture into crumb crust.
Garnish with piped on additional whipped topping, chocolate curls, apple wedges, and whole pecans.
Chill 4-6 hours to set, then slice and serve. Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 6:50 PM |
| Marble Sour Cream Cheesecake
Ingredients
Vegetable cooking spray
8 chocolate wafer cookies, crushed
2 (8-ounce) packages Neufchâtel cheese, softened
2 cups nonfat sour cream
1/2 cup sugar
4 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons unsweetened cocoa
Preparation
Coat a 9-inch springform pan with cooking spray; wrap a large piece of
heavy-duty aluminum foil around bottom and up sides of springform pan.
Sprinkle cookie crumbs in bottom of pan; set aside.
Beat Neufchâtel cheese and sour cream at medium speed of an electric
mixer until creamy. Gradually add sugar, beating well. Add eggs, one
at a time, beating at low speed after each addition. Stir in almond
and vanilla extracts.
Spoon 2 cups of batter into a medium bowl; add cocoa, stirring well.
Pour half of chocolate batter into prepared pan. Spoon plain batter
over chocolate batter. Drop remaining chocolate batter, one tablespoon
at a time, over plain batter. Swirl with a knife to create a marbled
effect.
Place prepared springform pan in a shallow pan. Add hot water to pan
to depth of 1 inch. Bake at 325° for 55 minutes (center will be soft
but will firm when chilled). Turn off oven, and partially open oven
door; leave cheesecake in oven 1 hour. Remove from oven, and let cool
to room temperature on a wire rack. Cover and chill 8 hours.
Yield
12 servings
Oxmoor House, JANUARY 1997
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