Christmas desserts - share yours here!!
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Christmas desserts - share yours here!!
| Tue, 12-07-2004 - 11:11am |
In a couple of different threads, people are wondering about finding Christmas desserts for South Beach. Do you have any to share? Please post the South Beach-friendly desserts you plan to make, or are thinking about trying. Also, please remember to share which phase the recipe is for.
Here's to a Sweet Christmas! :)
Maggie
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South Beacher since 10/27/03 -- Lost 60 lbs., Lost 9 inches in waist
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Pistachio Bark
Phase 2 and 3 - Makes 40 pieces
Ingredients
12 squares semisweet chocolate
1 cup pistachio nuts, shelled and toasted
Instructions
Microwave the chocolate in a microwaveable bowl on high for 2 minutes, stirring after 1 minute. Stir until completely melted. Stir the nuts into the chocolate. Spoon the chocolate and nut mixture onto a waxed paper–lined baking sheet. Refrigerate for 1 hour until firm. Break into bite-size pieces about an inch in size. Makes 1 pound—about 40 pieces. Enjoy one piece as a treat.
Nutritional Information:
150 calories
14 total fat (4 g sat, 10 g mono)
0 mg cholesterol
16 g carbohydrate
3 g protein
2 g fiber
0 mg sodium
Maggie
"Maggie, Question about the Double Layer Pumpkin pie.... have you made this and if so does it fit a pie pan exactly? I'm going to make it for the family gathering but will probably need to make a 9x13 instead so wondering if I should double it or not????"
Hi Ruby, Do you mean the double-layer pumpkin recipe that is pictured earlier in this thread, the one that uses Cool Whip as an ingredient?
Oh Maggie!!!
Susan :)
Christina's double-layer pumpkin dessert:
***Double Layer Pumpkin Pudding***
Bottom Layer:
2 8 oz. pkgs. 1/3 less fat cream cheese (softened)
2 Tbs. fat-free evaporated milk
6 Tbs. Splenda
4 tsp. pure vanilla extract
Beat all ingredients until smooth. Spread on bottom of a 9x13 pan. Refrigerate while preparing next layer.
Top layer:
Prepare double recipe of Luscious Pumpkin Pudding:
2 small pkgs. Sugar-Free vanilla or French vanilla instant pudding
2 12 oz. cans fat-free evaporated milk
2 15 oz. cans pure pumpkin (not pumpkin pie filling)
3 tsp. pumpkin pie spice
2 1/2 tsp. cinnamon
a few grates (5-6) of whole nutmeg or a pinch of ground nutmeg
1 cup nut topping (found in baking aisle, chopped nuts section)
Beat together pudding and milk. **You might want to gradually add the pudding mix to the milk, as it lumped up on me adding it all once). Mix in pumpkin and spices (add more to taste if you like) Blend until smooth (Can do this with an emersion blender if the pudding mixture gets too lumpy). Pour on top of cream cheese filling. Top with nut topping. Refrigerate 10 minutes (or until set). Enjoy!
Christina :0)
I'm just bumping this older thread back to the top to help us enjoy this season.
Is the chocolate cheesecake allowed in Phase 1?
Thanks!
Chocolate Cheesecake
FILLING
1 lb. (16 oz.) low-fat farmers cheese or low-fat cottage cheese
4 oz. light cream cheese
3 eggs
1/2-2/3 cup Splenda
1/3 cup cocoa powder (no sugar added)
1/2-1 tsp vanilla
Pam
TOPPING
1 cup low fat sour cream or yogurt
2 1/2 tbsp. Splenda
Preheat oven to 300º
Combine all ingredients for filling in food processor and process until silky smooth.
Spray 9” spring form pan with Pam.
Pour filling into pan evenly and bake in center of oven for 35 minutes.
In the meantime, process ingredients for topping.
After 35 minutes take out cheesecake and spread topping evenly over cake.
Bake for 5 more minutes.
Turn off oven, open oven door and let cake cool inside the oven.
Refrigerate and serve.
Old thread, but a good one - bumping it back up.
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