*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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Chocolate-Cherry Truffles
16 servings
Description
These decadent confections can be made with unsweetened frozen cherries in place of fresh when cherry season starts to wane. Just defrost, drain, and gently blot them dry before using. If you’re making the truffles ahead of time, lightly re-dust them with cocoa powder just before serving.
Chocolate-Dipped Strawberries
Serves 2
Ingredients
2 squares (1 ounce each) semisweet or bittersweet chocolate, chopped
1⁄2 tablespoon fat-free whipping cream
Dash almond extract
8 strawberries
Instructions
Combine the chocolate and the whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly.
Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a waxed paper–lined baking sheet. Refrigerate or freeze for approximately 15 minutes until the chocolate is set.
Fresh Strawberries and Blueberries in Chocolate Cups
Serves 8
Ingredients
4 cups strawberries
4 cups blueberries
Chocolate Cups:
1 package (3 1⁄2 ounces) vanilla-flavored sugar-free vanilla pudding mix
1 1⁄4 cups fat-free milk
3⁄4 cup fat-free frozen whipped topping, thawed
8 Astor Chocolate Liqueur Cups (available at liquor stores)
Cocoa powder
Instructions
To make the chocolate cups: Prepare the pudding using 1 1⁄4 cups of the milk. With a rubber spatula, fold in the whipped topping. Spoon the cream filling into the chocolate cups.
Add equal amounts of berries to each cup. Sprinkle with cocoa powder.
Red and White Parfait
Serves 2
Ingredients
2 cups nonfat plain yogurt
4 packages of sugar-free red-colored gelatin (each box should be the four-serving type)
1 teasponn sugar-free chocolate syrup
8 teaspoons sugar substitute
1 teaspoon vanilla extract
Instructions
Mix 2 1/2 cups of boiling water with the four packages of gelatin. Pour the mixture into a 13x9 inch pan and chill for three hours.
Select the type of dish you’d like to use for the parfait. In a bowl, stir together two teaspoons of sugar substitute and 1/4 teaspoon of vanilla extract for every 1/2 cup of plain yogurt.
Using cookie cutters that are roughly the same diameter but smaller than the parfait glass, cut out rounds of gelatin. Feel free to experiment with different cookie cutter shapes, like hearts. Alternately layer the gelatin rounds and yogurt in the parfait glass. Finish with a dollop of the yogurt, and top with a drizzle of sugar-free chocolate syrup. Enjoy.
Note--you may have leftover gelatin when finished. Keep it on hand for a Sweet Treats snack!
Chilly Chocolate
4 servings
Description
This chocolate-lover’s treat is made extra-special with a touch of vanilla extract. Tasty variations are endless. Try adding other extracts, such as peppermint, cherry, almond, coconut, raspberry, or banana.
Strawberry-Blueberry Crunch
6 (generous 1/2-cup) servings
Description
This warm baked fruit dessert topped with fresh ricotta requires little effort. It's the perfect treat for the Fourth of July, with colors that aptly suit America's birthday bash theme.
Plum Rice Pudding
4 servings
Description
Warm and creamy, this quick-cooking plum-y pudding is a great dessert for cooler summer eves. Since plums are available from May through October and come in an amazingly diverse range of types, you can enjoy this recipe several times throughout the season, with countless flavor variations. Red-skinned sweet Casselmans, tart Damsons, yellow-fleshed Greengages, and even hybrids like the pluot (plum-apricot) are just a few of the many delicious plums you may find.
Cherry-Almond Crisp
Serves 9
Description
This lovely spring dessert gets a healthy update thanks to steel-cut oats and almonds. Who knew nutritious could taste so delicious?
Apple and Almond Soufflé
Serves 4
Ingredients
This is another very light and fluffy treat for dessert lovers out there. You’ll notice that almonds have been included for some heart-healthy fat.
3 medium baking apples, peeled, cored, and cut into bite-size pieces
1/4 cup water
3 tablespoons sugar substitute
1/2 teaspoon almond extract
5 egg whites
1/4 cup sliced almonds, toasted (optional)
Instructions
In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
Preheat the oven to 425—F.
In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish.
Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.
Recipe from The South Beach Diet Cookbook.
Fruit Salad with Lime and Mint
2 (11/4-cup)
Description
Serve this refreshing and very pretty dessert as is or with a dollop of plain fat-free or low-fat yogurt.
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