*Holiday Desserts*

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Registered: 04-01-2004
*Holiday Desserts*
48
Mon, 12-17-2007 - 6:32pm

Chocolate Pie (phase 2)


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.

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iVillage Member
Registered: 04-01-2004
Mon, 12-17-2007 - 6:33pm

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

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Registered: 04-01-2004
Mon, 12-17-2007 - 6:33pm
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Mon, 12-17-2007 - 6:34pm
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Registered: 04-01-2004
Mon, 12-17-2007 - 6:35pm

Basic Almond Sponge Cake (phase 2 and 3)










  • 1 ¼ c almond meal (finely ground almonds)
  • 1 tsp baking powder
  • ¼ tsp sea salt






  • 6 lg eggs, at room temperature
  • ½ c Splenda
  • 1 tsp vanilla extract

  • 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

    Follow me to the South Beach Diet

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    Mon, 12-17-2007 - 6:35pm
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    Mon, 12-17-2007 - 6:36pm
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    Registered: 04-01-2004
    Mon, 12-17-2007 - 6:37pm

    Cheesecake (phase 2)


    16 oz. low-fat cream cheese
    3 eggs
    1 cup Splenda
    1 tsp. vanilla extract


    Beat ingredients together until smooth.

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    Mon, 12-17-2007 - 6:38pm
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    Mon, 12-17-2007 - 6:39pm
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    Registered: 04-01-2004
    Mon, 12-17-2007 - 6:40pm

    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

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