*Holiday Desserts*

iVillage Member
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.

Follow me to the South Beach Diet

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iVillage Member
Registered: 04-01-2004
Tue, 12-18-2007 - 6:54pm



South Beach Diet Tiramisu






4 servings
Description
A favorite Italian dessert, tiramisu (meaning “pick-me-up,” in reference to the espresso and cocoa it includes) makes a light yet rich finish for summer supper.
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iVillage Member
Registered: 04-01-2004
Tue, 12-18-2007 - 6:55pm



Quick Peach Pops






12 servings
Description
Pairing fresh basil with fruit makes a delicious and sophisticated hot-weather dessert. The herb is optional—kids will probably prefer their pops without. This recipe doubles easily, so you can have plenty on hand for those sweltering days.
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iVillage Member
Registered: 04-01-2004
Fri, 03-21-2008 - 9:19am
Heavenly Lemon Mousse (Phase 1)

Makes 6 servings (1/2 cup each)

Making mousse is not hard, but you do have to watch the mixture carefully as it cooks, since it thickens quickly. Phase 2 and 3 diners can top with fresh seasonal berries.

Ingredients:
6 egg yolks
2 whole eggs
3/4 cup Splenda® or sugar substitute
1 tablespoon lemon peel (from 1 large lemon)
1/2 cup fresh lemon juice (from 2 lemons)
1 1/2 cups South Beach Diet®-approved whipped topping

Instructions:
1. In medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda®, peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.
2. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.

Nutritional Information:
136 calories
5 g protein
10 g carbohydrates
0 g fiber
8 g total fat (4 g saturated fat)
275 mg cholesterol
32 mg sodium

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iVillage Member
Registered: 04-01-2004
Wed, 09-03-2008 - 9:44pm
Bumping this up for Susie.

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iVillage Member
Registered: 07-15-2008
Thu, 09-04-2008 - 8:30am

Thank you !


I copied and printed out a few.

Sheila


Avatar for corvettebabe1972
iVillage Member
Registered: 03-25-2003
Fri, 09-05-2008 - 1:18pm

WOW...I just printed out ALL of these recipes for my NEW HOLIDAY COOKBOOK! YIPEE!


Thanks girls!


Char : )

 

iVillage Member
Registered: 04-01-2004
Wed, 11-18-2009 - 7:34am
Bumping this back to the top.

thanksgiving

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iVillage Member
Registered: 04-01-2004
Wed, 03-31-2010 - 8:07am

Bumping this back to the top.

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