In need of a SB dessert recipe

iVillage Member
Registered: 01-03-2004
In need of a SB dessert recipe
2
Fri, 06-15-2007 - 5:59pm
I'm having family visiting tomorrow. I think I'll probably cookout on the grill so that'll be easy but I'm looking for a dessert idea. I remember someone mentioning making some SB friendly cakes. Any recipes for that or other suggestions?

Nathan<

iVillage Member
Registered: 03-26-2003
Fri, 06-15-2007 - 6:09pm

Here are some ideas:

BETTER THAN SEX
3 1/2 c Chopped Pecans
2 Eggs (whisked)
1 pkg Cream Cheese (8 oz low fat)
1 c Ricotta Cheese (low fat)
1 c Splenda
4 1/2 c Milk
3 pkg SF chocolate pudding (small boxes)
1 T Vanilla

Mix pecans and eggs together, and press on bottom of 13 x 9. Bake at 400 for 12-15 minutes. Cool completely. Mix cheeses & splenda on medium speed until smooth. Spread over nut crust. Mix together rest of ingredients. Let it set up a little bit, then pour over the cream cheese layer. Once pudding is set, top with 1 tub of FF Cool Whip. Garnish with chopped nuts, or shaved chocolate. Enjoy!

CRUSTLESS ZESTY LEMON PIE
1 container (32 oz.) plain nonfat yogurt
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 tsp. finely grated lemon peel
1/2 tsp. ground ginger

Mix yogurt and dry gelatin in medium microwaveable bowl. Microwave on HIGH 2-1/2 min. or until gelatin is completely dissolved, stirring after 1-1/2 min. Stir in lemon peel and ginger. Pour into 9-inch pie plate sprayed with cooking spray. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

CHOCOLATE BEAN CAKE (ANY PHASE)
1 15 oz. can black beans, rinsed
4 large eggs separated
1/2 cup Splenda
3 Tbsp. baking cocoa
1 Tb instant coffee dissolved in 1 Tbl hot water
1 tsp. baking powder
2Tbsp canola oil
1 tsp Vanilla
2 Tb chopped walnuts or hazelnuts

Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, coffee and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts or hazelnuts if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings.

LEMON GINGER BEAN CAKE
1 15 oz. can cannelini beans or other white bean (drained & rinsed)
4 large eggs, yolks and whites separated
1/2 cup Splenda
1 tsp. baking powder
2Tbsp smart beat spread or oil
1 tsp Vanilla
1 tsp lemon extract
2 tsp ground ginger
zest from 1 lemon
1/4 tsp salt
2 Tbsp sliced almonds

Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, lemon extract, ground ginger, lemon zest, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with sliced almonds. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings.

Variations...
Cranberry orange: replace the lemon extract and lemon zest with orange extract and orange zest. Sprinkle the top with dried cranberries.
Cherry almond: replace the lemon extract and lemon zest with 1/4 tsp of almond extract. Sprinkle the top with dried cherries and sliced almonds.

APPLE CRISP
4 c. tart apples, cut up
1 tsp. lemon juice
1/4 c. water
1/4 c. whole wheat flour
1/4 c. rolled oats
1/2 tsp. cinnamon
1/4 c. Splenda
3 T. Smart Balance

Place apples in 8x8x2 inch baking pan. Mix water and lemon juice, pour over apples. Mix Splenda, flour, oats and cinnamon. Add Smart Balance to dry mixture; mix until crumbly. Sprinkle mixture over apples. Bake at 350 until apples are tender and topping is lightly browned, about 35-40 minutes. Yields 4 servings.

FAUX KEY LIME PIE
4-serving package of sugar-free lime Jell-O
8oz package of light cream cheese
3T fat-free half ‘n half
2T vanilla
2t cinnamon
3 packets of Splenda

Prepare the Jell-O as directed on the package. Chill in the fridge until syrupy, but not set. Put everything in the blender and blend until smooth. Pour into individual serving cups and chill until set. Makes 8 half-cup servings - 75 calories apiece.

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South Beach siggy
iVillage Member
Registered: 05-04-2003
Mon, 06-18-2007 - 5:54pm

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