*Holiday Desserts*
Find a Conversation
| 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.



Pages
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.
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.
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
Thank you !
I copied and printed out a few.
Sheila
WOW...I just printed out ALL of these recipes for my NEW HOLIDAY COOKBOOK! YIPEE!
Thanks girls!
Char : )
Bumping this back to the top.
Pages