*Holiday Desserts*
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| 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.



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Makes 16-18 cookies
1 c. oat Flour
1 c almond Flour
1/2 c butter substitute - softened
6 tablespoons sugar substitute
1 teaspoon vanilla
Mix butter and sugar substitute until light. Add flours and vanilla. Take about 1 tablespoon of mixture roll in ball. Place on greased cookie sheet in a 350 degree oven for about 10-12 minutes until golden.
Christmas Tree Cookies
1 c. almond butter
1 egg
1 c. sugar substitute
3-4 drops green food coloring
Mix coloring into egg, mix in rest of ingredients, roll out dough and cut into tree shapes. Sprinkle with splenda and bake for 10 minutes at 375deg
2 tablespoons water
2 (.25 ounce) envelopes
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
Sugar Free Eggnog
Makes about 8 (1/2 cup) servings
And, an easier version:
Mock Eggnog (phase 2)
INGREDIENTS:
* 1 pkg instant ff/sf vanilla pudding
* 1 1/2 quarts ff milk
* 1 tsp rum extract
* 1/2 tsp nutmeg
PREPARATION:
Blend pudding mix and 2 cups of milk, following directions on pudding package. Chill for 5 minutes. Add the rum and nutmeg, then mix in the rest of the milk. Chill and serve.
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Have you tried the whole wheat sugar cookies?
Lemon Ricotta Cheese Cake
4 large eggs
2 lbs low-fat ricotta
1 cup sugar substitute
1 tsp vanilla
2 tablespoons lemon extract
2 tablespoon lemon rind (yellow part only)
Beat all till creamy and bake in preheated oven at 350 degrees for one hour in a springform pan. Spray springform pan with pan and put it on a cookie sheet before putting in oven to cook. Enjoy!!
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