*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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Apple Crisp
Phase 2 + 3
4 cups peeled sliced tart apples (try Granny Smith and/or Braeburn)
1/2 - 3/4 cup Splenda (depending on how sweet you like things)
2 tsp (or to taste) pumpkin pie spice (cinnamon, cloves, nutmeg, ginger)
1/2 cup old fashioned oats
1/2 cup whole wheat flour
1/4 cup smart balance
1/2 cup chopped walnuts
Directions:
Preheat oven to 375. Place sliced apples in the bottom of an 8" square or similar sized baking pan. Blend the other ingredients in a separate bowl and crumble evenly across top of apples. Bake in oven for 30 minutes or until top is golden brown. Cool slightly before serving.
I'll let you know.
Sweet Potato Pie
Advance Preparation:
KEY LIME PIE
2 4 serving size Lime Flavored Sugar Free Jello
1/3 cup boiling water
1 8 oz. Fat Free Cream cheese (room temp)
2 6 oz. Key Lime Flavor Lite Yogurt
1 8 oz. Sugar free Cool Whip
Nut pie crust
Dissolve Jello completely in boiling water. Blend in cream cheese, blend in yogurt. Fold in Cool Whip, put into pie crust and refrigerate.
1 1/2c regular Quaker Oats (not quick-cooking)
1/2 c whole wheat flour
1 1/3 c low fat soured milk (add 1 1/3 t vinegar to skim milk and let stand a few minutes before adding oats)
3 eggs
1 T olive oil
1T natural apple sauce - no sugar added
4 chopped apples
1 cup walnuts
1 1/2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
3/4 c sugar substitute
Preheat the oven to 400°. Mix 1 cup of the uncooked oats with the low fat soured milk and let stand for ten minutes.
While your oats soak, take the other 1/2 cup of oats and grind it into a flour in the blender.
Then mix the ground oatmeal, whole wheat flour, apples, baking soda, baking powder and sugar substitute together in another bowl.
Beat the egg whites until firm peaks form (a little less firm than meringue) and set aside.
When oats are done soaking, stir the egg yolks, oil and applesauce into the oat mixture. Blend the dry and wet ingredients together all at once and stir only till blended – don’t over-mix. Fold in the egg whites.
Take a deep dish pie plate and spray with cooking spray. Bake for 35 minutes. Let cool for 15 minutes in the pan.
1 c skim mlk
2 c fat-free cottage cheese
1 c lowfat or part skim ricotta
2 T natural peanut butter
1 T Splenda
1 box sugar-free instant butterscotch pudding mix
In blender, mix mik, cottage cheese, ricotta, and peanut butter until very smooth.
Pour into mixing bowl, add Splenda and butterscotch pudding mix and beat with hand beater until mixed thoroughly.
Spoon mixture into 4 individual serving dishes or legal pie crust.
Allow to chill for 30 minutes
Preheat Oven: 350°F
1 cup nuts (walnuts, pecans, etc.)
2 Tbsp Smart Balance
2 Tbsp Splenda
1/4 c. boiling water
1 SF Jello mix - Orange
1 Tbsp Pineapple Orange Crystal Light
1 Cup Fat Free Plain Yogurt
1 SF Vanilla Pudding Mix
2 Cups Fat Free Milk
2 Cups Light Cool Whip
Pie Crust:
Grind nuts in food processor until finely ground. Add butter substitute and Splenda and process until thoroughly mixed. Spray 10 inch pie pan with Pam and spread pie crust evenly in pan. Bake at 350 for 10 minutes or until crust is set and firm.
Pie Filling:
Prepare vanilla pudding mix according to box directions. Set aside to cool.
Mix together Jello mix and Crystal Light. Whisk boiling water into mix. Whisk in yogurt. Gently stir in 1 cup of Cool Whip.
Stir remaining cup of Cool Whip into vanilla pudding.
Pour vanilla pudding mix into pie crust.
Drop jello mix onto pudding mix. Gently swirl together with tip of spoon or knife.
Refrigerate for at least an hour before serving.
Serve with dollop of Cool Whip.
Preheat Oven: 350
Cooking Time: 1 hr.
3 lemons
1 1/2 cups ground almonds
6 eggs
1 cup Splenda
1 1/2 teaspoons baking powder
Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).
Preheat the oven to 350 degrees F. Grease and flour, or line with parchment, a 9-1/2- or 10-inch springform pan.
Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.
Beat the eggs with the splenda and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in the pulped lemon at low speed, in two or three additions, beating for 20 seconds after each addition. Pour into the prepared pan.
Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.
Preheat Oven: 350°F
1 ½ c whole-wheat flour
1 c Splenda
3 T powdered cocoa
1 rounded t baking soda
½ t salt
7 T canola oil
1 T white vinegar
1 t vanilla
1 1/8 c cold water (can try increasing to 1 1/4 c if you want a moister cake)
Preheat Oven to 350 degrees. Sift the dry ingredients directly into an 8 or 9-inch square cake pan. Make three depressions in the flour mixture. Put oil in one, vinegar in the second, and vanilla in the third. Pour the water over all and mix with a fork until well blended. Bake at 350 for 20–30 minutes, until a toothpick inserted in the center comes out clean.
For a special treat: split the pieces in half horizontally and put a dollop of Cool Whip Free between layers and another dollop on top (after the cake is cool, of course). If you wish, add a little cocoa powder to the Cool Whip Free for chocolate filling.
This is basic recipe and can be flavored with your favorite flavors.
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