*Holiday Desserts*
Find a Conversation
| Mon, 12-17-2007 - 6:32pm |
Crust made with the Chocolate Oatmeal No-Bake Cookie recipe (see recipe below), filled with Chocolate Fudge pudding and pie filling:
Prepare no-bake cookie recipe, below. Immediately, while still hot, press cookie mixture firmly into lightly greased (with trans-free margarine) or sprayed 9" or 10" pie plate. Cool in refrigerator until firm.
Prepare two large boxes of sugar-free Jell-O pudding and pie filling, Chocolate Fudge flavor. Prepare as directed for pie filling, using skim milk. Pour into cookie pie crust. Refrigerate until served. Optional: Top servings with Reddi-Wip Light.
CHOCOLATE OATMEAL NO-BAKE COOKIES (phase 2)
2 c. Splenda
1/2 c. skim or 1% milk
1/4 c. cocoa, unsweetened
1/2 c. trans-fat free margarine
1 tsp. vanilla extract
1/2 c. natural peanut butter (smooth or crunchy)
1/8 tsp. salt
3 c. old-fashioned oatmeal
optional: chopped pecans
Combine first 4 ingredients in a pan and bring to a boil on medium heat. Cool 1 minute and add remaining ingredients.
Stir well and drop by teaspoons onto waxed paper. These are no-bake cookies.



Pages
Pecan Pie Crust (all phases)
1 1/2 cups pecans, ground
3 T. Smart Balance
approx. 3 packets sweetener (I use Splenda)
Grind pecans to a pretty fine consistency
Basic Almond Sponge Cake (phase 2 and 3)
1. Preheat oven to 350 degree F. Butter 15" x 10" jelly-roll pan. Line with parchment and butter again. Set aside.
2. In small bowl, mix almond meal, baking powder, and salt.
3. Place eggs and Splenda in large bowl. With electric mixer, beat on medium speed until thick, light, and tripled in volume, 8 to 10 minutes. Beat in vanilla extract. Fold in almond mixture. Spread evenly into prepared pan.
4. Bake 20 to 25 minutes or until top springs back when pressed lightly. Cool in pan or on rack.
Makes 8 Servings
Per Serving: 150 cal, 8 g pro, 5 g carb, 11 g fat, 1.5 g sat fat, 160 mg chol, 2 g fiber, 190 mg sodium
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Cheesecake (phase 2)
16 oz. low-fat cream cheese
3 eggs
1 cup Splenda
1 tsp. vanilla extract
Beat ingredients together until smooth.
Torta di Carote - (Carrot Cake) - Phase 2
3 eggs, separated
1 cup splenda
2 carrots, finely grated
1 cup almonds, finely ground
Pinch salt
Cinnamon to taste (I use 2 tbsp)
Preheat the oven to 375 degrees F.
In a medium bowl, combine the egg yolks, splenda, and salt, and whisk vigorously until the mixture is light and airy. Beat the egg whites until stiff, and fold them into the yolks, along with the carrots and almonds. Turn the mixture into a non-stick 9-inch cake pan and bake for 30 minutes. Let cool and serve in wedges.
Yield: 4 servings
Pages