Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. And not just any Sunday newsletter, either. Today's issue features recipes collected in our
Monthly Theme topic of Healthier Desserts. I know you will find enough to carry you through the summer and beyond (there's over 100 recipes in this issue!).
A friend of mine says of me that if not for bad luck, I'd have no luck at all. Sometimes I agree as I seem to have had quite a few things happen to me that have never happened to her. But with me, when it rains, it pours. I had the brakes go out on my car so I had them fixed. It cost an arm and a leg but such is life. This past week, the ball joints (heck if I know!) went out. I was without a car each of my days off. And - so glad that I still had that arm and a leg because the auto repair shop now has
them, too. Well, I am not the happiest camper right now, but things could be worse.
My brakes could have completely gone out or the vehicle completely stopped while my daughter was driving it. I'm poorer for it but still considering myself blessed. Heck, I know people who don't even
have a car. Yeppers. I am doing just fine. Just don't ask to borrow any money anytime soon, ok?
We have a new Monthly Theme topic being announced today. Make sure to visit the
Monthly Theme - Recipe Submissions section to read all about it. As usual, there is a handy email link for sending in your recipes. This sure helps keep me organized, and ensures your recipes will be sent to the correct email address, properly labeled. This one was suggested by
Shirley in Washington State. She is a regular here and in the
A to Z Recipes QuickTalk Discussion
Forum (we call it QT for short). I hope you'll visit there soon and meet Shirley and the others who visit there daily.
There's something new and improved at A to Z Recipes. The Yahoo Group
sat dormant for quite a while but has been revitalized. Our pal, Dorie, has taken over as moderator and has brought new life to the place! She has added recipes and a weekly menu planner (recipes included). My thanks to
Dorie for offering to spruce up the old place. I hope you will visit and become a member. I found TWO recipes I plan to prepare in my last visit alone. Here is the link to sign up:
What a wonderful issue we have for you today. I lost weight just gathering the recipes for posting today
(NOT!). We have a wonderful selection of Healthier Desserts (plus other goodies) and these folks to thank for it:
Beverley, Montreal, Canada
Leasa, IA
Carol, Tupper Lake, NY
Treva, Knoxville, TN
Mary S., Nashville, TN
Skirnir, WI
Lisa H., Belmont, NC
Marty B., Tell City, IN
Gerryl Ann M., Wadsworth, OH
Jean, Syracuse, NY
Luanne, FL
Larry Holmes, Ontario, Canada
Nancy F., Sacramento, CA
Aafrin, Pune, India
Brenda, AL
Shirley, WA State
Cathy L., Staten Island, NY
We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Food For Thought
The best six doctors anywhere
And no one can deny it
Are sunshine, water, rest, and air
Exercise and diet.
These six will gladly you attend
If only you are willing
Your mind they'll ease
Your will they'll mend
And charge you not a shilling.
~Nursery rhyme quoted by Wayne Fields, What the River Knows, 1990
Ramblings
CLEANING POEM
Shared by Beverley, Montreal, Canada
I asked the Lord to tell me
Why my house is such a mess.
He asked if I'd been 'computering',
And I had to answer "yes."
He told me to get off my fanny
And tidy up the house.
And so I started cleaning up...
The smudges off my mouse.
I wiped and shined the topside.
That really did the trick...
I was just admiring my work...
I didn't mean to 'click.'
But click, I did, and oops I found
A real absorbing site
That I got SO way into...
I was into it all night.
<<Sigh>>
Nothing's changed except my mouse
It's very, very shiny.
I guess my house will stay a mess...
While I sit here on my hiney.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Here are a few substitutes for a healthier dessert, or other things for that matter!
Eggs: Eggs are a prime source of fat and cholesterol in recipes, but easily adjusted. Substitute 2 egg whites or 1/4 C cholesterol-free liquid egg product (Egg Beaters) for one whole egg in recipes. You can even make your own egg substitute by beating together 6 egg whites, 1/4 C nonfat powdered milk, 1 t oil and 6 drops yellow food coloring. This egg substitute will keep in the fridge for a week.
Creams: Substitute evaporated skim milk for heavy cream in recipes. To remove the fat from cream soups, put the can or container in the freezer for 10
minutes and then scoop off the fat from the top. When preparing creamy soup, use pureed, cooked potato instead of cream. As a substitute for cream sauce in many recipes, mix together 1 C low fat buttermilk, 1 T cornstarch and tomato sauce. In place of sour cream, blend 1 1/2 t lemon juice into 1/2 C cottage cheese. Or use drained non-fat yogurt mixed with a little sour cream. Replace whipped cream in a recipe with vanilla nonfat yogurt, or3 stiffly beaten egg whites. You can also make your own healthy whipped cream by beating together 1/4 C fat free milk powder and 1/4 C water until thick, then add 1/2 t lemon juice, 1/4 t vanilla and 1/4 C sugar.
Oil and butter: Soybean, sesame and sunflower oils are better for you than saturated fats like palm oil. In baking, you can substitute an equal amount of unsweetened applesauce for oil, or use pureed prunes instead of oil in chocolate recipes. Prunes keep chocolate baked goods moist and maintains the color. Use pureed or baby food prunes equal to oil in the recipe. If using applesauce, you might try 1/2 buttermilk and 1/2 applesauce equivalent to oil for a moister product.
Alternative Desserts and Chocolate: Baked fruits, fig bars, ginger snaps and graham crackers all make healthy alternative desserts. Instead of ice cream, indulge in the super-healthy frozen low fat yogurt. Instead of frosting cakes, try dusting with confectioners' sugar or cinnamon and cocoa powder. To cut the fat in chocolate desserts, substitute 3 T cocoa powder plus a little oil or applesauce for every oz of chocolate. Carob powder is also a healthy alternative, with the added benefit of having no caffeine. When baking cookies, use half the amount of chocolate chips and chop them smaller so they evenly disperse through the cookie.
Having a luncheon for the ladies? How about that office party or bridal shower
where the hostess says to bring "finger foods". There's a world of
good eating outside the box, or simply sandwiches (although interesting sandwich
recipes are certainly welcome). What we're looking for is food that is, well -
eaten out of hand. While sandwiches seem to be the food category that
immediately comes to mind, how about those tasty morsels that really good cooks
(and foodies) manage to bring that save the day. For me, skewered meats, fruits,
or cheeses work really well. Of course, depending upon the occasion, chicken
strips (with a tasty sauce), stuffed mushrooms or vegetables, bacon-wrapped
morsels, and empanadas all fit the bill. Won't you join in the fun by sharing your own recipes for
Finger Foods? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Finger Foods with us. My thanks go to Shirley in
Washington State for suggesting this terrific Monthly Theme
topic!
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Finger Foods. We will collect them the remainder of this month and post them on the
first Sunday of June. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Finger Foods
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Finger Foods.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
Placing a vote takes only a moment and helps promote A to Z Recipes.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Bev in Montreal, Canada
4th Dorine in Philadelphia, Pennsylvania
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
17th Linda G. in Michigan
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only birthdays shared using the appropriate link and basic information will be considered.
YOU KNOW IT'S TIME TO TURN YOUR COMPUTER OFF AND READ A BOOK WHEN:
A friend calls and says "How are you? Your phones have been busy for a year!"
You forgot how to work the TV remote control.
You see something funny and scream, "LOL, LOL."
You meet the mailman at the curb and swear he said "You've Got Mail!"
You sign off and your screen says you were on for 3 days and 45 minutes.
You fall asleep, but instead of dreams you get IM's.
You buy a laptop and a cell phone so you can have AOL in your car.
Tech support calls YOU for help.
You beg your friends to get an account so you can "hang out."
You get a second phone line just to call out for pizza.
You purchase a vanity car license plate with your screen name on it.
You say "he he he he" or "heh heh heh" instead of laughing.
You say "Scroll Up" when someone asks what it was you said.
You sneak away to your computer when everyone goes to sleep.
You talk on the phone with the same person you are sending an instant message to.
You look at an annoying person off line and wish that you had your ignore button handy.
You start to experience "withdrawal" after not being online for awhile.
"Where did the time go??"
You sit on AOL for six hours for that certain special person to sign on.
You get up in the morning and go online before getting your coffee.
.....You end your sentences with.....three or more periods.......
You enter a room and get greeted by 25 people with {{{hugs}}} and **kisses**.
Being called a "newbie" is a major insult to you.
You're on the phone and say "BRB."
Your teacher or boss recommends a drug test for the blood shot eyes.
Your answering machine/voice mail sounds a little like this...."BRB. Leave your S/N and I'll TTYL ASAP".
You need to be pried from your computer by the Jaws-of-Life.
SIGNS YOU HAVE A BAD COMPUTER
Lower corner of screen has the words "Etch-A-Sketch" on it.
In order to start it you need some jumper cables and a friend's car.
Whenever you turn it on all the dogs in your neighborhood start howling.
The manual contains only one sentence: "Good Luck!"
The only chip inside is a Dorito.
IF ONLY LIFE COULD BE LIKE A COMPUTER!
If you messed up your life, you could press "Alt, Ctrl, Delete" and start all over!
To get your daily exercise, just click on "run"!
If you needed a break from life, click on "suspend".
Hit "any key" to continue life when ready.
To get even with the neighbors, turn up the sound blaster.
To "add/remove" someone in your life, click settings and control panel.
To improve your appearance, just adjust the display settings.
If life gets too noisy, turn off the speakers.
When you lose your car keys, click on "find".
"Help" with the chores is just a click away.
You wouldn't need auto insurance. You'd use your boot diskette to recover from a crash.
We could click on "send" and the kids would go to bed immediately.
To feel like a new person, click on "refresh".
Click on "close" to shut up the kids and spouse.
To undo a mistake, click on "back".
Is your wardrobe getting old? Click "update".
If you don't like cleaning the litter box, click on "delete".
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
CALIFORNIA
CHOCOLATE MOCHA ANGEL BERRY DELIGHT DESSERT
This was featured in a Los Angeles newspaper as being a favorite using local fruits. It is quick and easy to prepare and a healthy, low-calorie dessert.
INGREDIENTS:
1 small box (3oz) chocolate instant pudding mix
2 cups non-fat milk
1 tablespoon instant coffee granules
1/2 teaspoon cinnamon
1 cup cool whip
1 1/2 cups sliced strawberries or other in-season berries
6 1" slices of angel food cake
PREPARATION:
In a blender place pudding mix, milk, coffee and cinnamon. Cover and mix until blended.
Fold in cool whip until blended.
Slowly add strawberries.
Serve the pudding and berry mixture over slices of angel food cake.
Top with a spoon of cool whip.
Serves 6
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Healthier Dessert Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
3/4 cup cantaloupe chunks
3/4 cup honeydew melon chunks
3/4 cup small strawberries
3/4 c. pineapple chunks
2 small bananas, peeled and cut in 1" slices
1 cup orange juice
1/4 cup lime juice
1 8-oz carton vanilla low-fat or fat-free yogurt
2 tablespoons frozen orange juice concentrate, thawed
ground nutmeg or ground cinnamon (optional)
On eight 6-inch or four 10-inch skewers alternately thread the cantaloupe, honeydew melon, strawberries, pineapple, and bananas. Place kabobs in a glass baking dish. Combine orange juice and lime juice; pour evenly over kabobs. Cover; chill kabobs for 30-60 minutes, turning occasionally.
Meanwhile, for dip, in a small bowl stir together the yogurt and orange juice concentrate. Cover and chill until ready to serve.
To serve, arrange the kabobs on a serving platter; discard juice mixture. If desired, sprinkle with nutmeg or cinnamon over dip. Serve dip with kabobs.
1 tsp unflavored gelatin
1/3 c. peach nectar or apricot nectar
2 6- or 8-ounce cartons vanilla or peach fat-free yogurt with sweetener
1/3 of a 26-ounce jar refrigerated mango slices, drained, or one 8-ounce can peach slices, drained.
In a small saucepan combine the unflavored gelatin and peach or apricot nectar. Let stand for five minutes. Cook and stir over medium heat until gelatin is dissolved.
In a blender container, combine gelatin mixture, yogurt, and drained mango or peach slices. Cover and blend until smooth. Spoon mixture into eight 3-ounce paper cups. Cover each cup with foil. Cut a small slit in the center of each foil cover and insert a rounded wooden stick into each. Freeze pops for 4-6 hours until firm.
To serve, remove the foil and tear paper cups away from pops.
3 large oranges
2 tbs sugar
2 tbs rum (optional)
1 cup pineapple chunks
1 star fruit, sliced
1 mango and/or papaya, seeded, peeled, and sliced
1/2 c. toasted coconut
1 papaya, seeded and sliced lengthwise (optional)
Whipped cream
Peel and section oranges over a small bowl to reserve juices. Stir sugar and rum, if using, into orange juice until sugar is dissolved. In a large mixing bowl, combine the orange sections, pineapple chunks, star fruit slices, and mango and/or papaya slices; drizzle with orange juice mixture. Stir gently to coat. Cover and chill for 1 to 24 hours, stirring gently once or twice.
To serve, arrange a long slice of papaya in each dessert dish. With a slotted spoon lift fruit mixture into dishes atop the papaya slice. Top with whipped cream and sprinkle with toasted coconut.
In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs.
Leftover lemon cream can be stored in the refrigerator for up to four days.
Preparation Time: 15 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients:
4 medium size star fruit, trimmed and each sliced into 8 stars
2 Tbsp fresh lemon juice
2 Tbsp light brown sugar
2 cups sugar free, fat free vanilla frozen yogurt
Directions:
Place a broiler rack 6 inches from source of heat. Preheat broiler. Arrange star fruit slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes. Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 star fruit slices. Serve immediately.
Nutrition Facts
Serving Size 1/4 of recipe
Amount Per Serving
Calories 150 Calories from Fat 10
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 5mg 2%
Sodium 80mg 3%
Total Carbohydrate 30g 10%
Dietary Fiber 3g 12%
Sugars 20g
Protein 5g
Vitamin A 2%
Vitamin C 60%
Calcium 15%
Iron 2%
Diabetic Exchange**
Fruit: 1
Vegetables: 0
Meat: 0
Milk: 0
Fat: 0
Carbs: 1
Other: 0
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
This creamy dessert is low in saturated fat, cholesterol, and sodium.
2 Tbsp low fat (1%) milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 Cup plain low fat yogurt
8 (1/4-inch) banana slices
Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth. Pour mixture into a small bowl; fold in yogurt. Chill.
Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
Yield: 4 servings--Serving Size: 1/2 cup
Each serving provides: Calories: 94; Total fat: 1 g; Saturated fat: 1 g; Cholesterol: 4 mg; Sodium: 47 mg
APPLE COFFEE CAKE
~Submitted by Treva, Knoxville, TN
Apples and raisins provide the moistness in this low-fat, low-cholesterol, and low-sodium coffee cake.
5 Cups tart apples, cored, peeled, chopped
1 Cup sugar
1 Cup dark raisins
1/2 Cup pecans, chopped
1/4 Cup vegetable oil
2 tsp vanilla
1 egg, beaten
2 & 1/2 Cups sifted all-purpose flour
1 & 1/2 tsp baking soda
2 tsp ground cinnamon
Preheat oven to 350º F.
Lightly oil a 13x9x2-inch pan.
In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece
Each serving provides: Calories: 188; Total fat: 5 g; Saturated fat: less than 1 g ; Cholesterol: 11 mg ; Sodium: 68 mg
FROZEN BANANA CREAM
~Submitted by Treva, Knoxville, TN
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions: Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Nutritional Information Per serving: 92 calories; 0 g total fat (0 g sat); 0 mg cholesterol; 23 g carbohydrate; 1 g protein; 2 g fiber; 1 mg sodium
FRUITY COMPOTE
~Submitted by Treva, Knoxville, TN
1/2 cup sugar
1 & 1/2 cups water
1-inch piece fresh ginger, peeled and thinly slivered
1 cup dried fruit mix
2 cups fresh or frozen cranberries
1 orange, peeled and sectioned
1 Granny Smith apple, peeled, cored and cut into small, thin wedges.
In large saucepan, combine sugar, water and ginger. Bring to a boil over high heat. Add dried fruit mix. Bring back to a boil and immediately reduce heat to low simmer. Cook, uncovered, until fruit is not quite tender, about 5 minutes. Add cranberries and simmer, stirring occasionally, until cranberries pop. Stir in orange and apple. Remove from heat and allow to cool down. Serve warm or at room temperature.
Yield: 6 servings.
Per serving:
161 calories, less than 1 g. total fat (0 g. saturated fat), 42 g. carbohydrate, 1 g. protein, 4 g. dietary fiber, 5 mg. sodium.
APPLE-RAISIN STREUSEL KUCHEN
~Submitted by Mary S., Nashville, TN
5 cups chopped peeled Golden Delicious or Rome apple (about 4 large)
Cooking spray
2 tablespoons granulated sugar, divided
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup low-fat buttermilk
1/4 cup egg substitute
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons grated lemon rind
1/2 cup raisins
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 tablespoons chilled stick margarine
2 teaspoons light-colored corn syrup
Preheat oven to 475°.
Arrange apples in a single layer on a jelly-roll pan coated with cooking spray, and sprinkle with 1 tablespoon granulated sugar. Bake at 475° for 8 minutes, stirring well. Sprinkle with 1 tablespoon granulated sugar; bake an additional 7 minutes or until apples are slightly soft. COOL.
Reduce the oven temperature to 375°. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine with next 6 ingredients (flour through 1/8 teaspoon nutmeg). Combine buttermilk, egg substitute, oil, and rind, stirring well with a whisk. Add to flour mixture, stirring just until moist. Gently fold in apples and raisins. Spoon mixture into a 10-inch spring form pan coated with cooking spray; place pan on a baking sheet.
Combine brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg; cut in margarine and corn syrup with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle evenly over batter in pan. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Yield: 10 servings
1 pkg. (3 oz.) sugar free lemon gelatin -
1 pkg. (8 oz.) reduced fat cream cheese, cubed
1 ¾ tsp. sugar free lemonade drink mix - Crystal Light - or any lemonade drink mix
1 graham cracker crust - 8" - can use reduced fat
6 tbl. Cool Whip - can use reduced fat
Prepare gelatin according to package directions. Refrigerate until almost set. Transfer to a blender or food processor. Add the cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.
PEANUT BUTTER & OAT FRUIT BARS
~Submitted by Mary S., Nashville, TN
3/4 cup regular or quick cooking oats
3/4 cup all purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1/3 cup packed brown sugar
1/8 teaspoon salt
1/3 cup peanut butter
1/4 cup peanut oil
1 cup buttermilk
1/2 teaspoon almond extract
1 whole egg
2 egg whites
1/3 cup black cherry fruit spread or other low-sugar spread
Preheat the oven to 350 f. degrees. Lightly coat an 8-inch square baking pan with vegetable cooking spray.
In a large bowl, combine the oats, all purpose flour, whole wheat flour, baking powder, brown sugar and salt. Set the dry ingredients aside.
In a medium bowl, place the peanut butter, oil, buttermilk, almond extract, whole egg and egg whites. Whisk until well blended. Add the dry ingredients and mix just until combined.
Spread the batter into the prepared pan. Drop the fruit spread by tablespoons onto the batter in the pan. With a knife, swirl the fruit through the batter, creating a marbled effect. Bake 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack. Cut into 2-inch squares. Makes 16 bars. Calories per bar: 148
LOW FAT CARROT WHOLE WHEAT CAKE WITH CREAMY ORANGE ICING
~Submitted by Mary S., Nashville, TN
2 or 3 large carrots
1 large navel orange
1 Tablespoon raisins
1 cup whole-wheat PASTRY flour
1 cup unbleached all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/3 cup canola oil
Icing:
4 Tablespoons nonfat cream cheese, softened
1 teaspoon orange juice
1/2 to 2/3 cup powdered sugar
Preheat oven to 350 F. (175 C). Lightly butter a 13 x 9-inch baking pan. Wash and trim carrots and cut into large pieces. Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups. I grated my carrots. Set aside.
Cut orange into 8 wedges. Do not peel. Remove white center and seeds. Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl. In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange. Stir carrot mixture into dry ingredients until combined.
Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean. Cool cake in pan.
Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined. Stir in enough powdered sugar to obtain a spreadable consistency. When cake is cool, spread top with icing. Makes 16 servings.
Cream butter, add artificial sweetener and egg. Mix well. Stir together dry ingredients and add alternately with the applesauce. Stir in cereal. Drop by level tablespoons onto greased cookie sheets. Bake in 375 degree oven for 10-12 minutes.
Place half of the banana slices on bottom of crust. Set remaining banana slices aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture. Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator. Serves 8.
DREAMSICLES
~Submitted by Mary S., Nashville, TN
1 & 1/4 cups vanilla low-fat frozen yogurt
1 & 1/4 cups orange juice
1/2 cup plain non-fat yogurt
1. Combine the frozen yogurt, orange juice and plain yogurt in a blender and puree until smooth.
2. Transfer the mixture into a glass measuring cup and then pour the mixture into the popsicle molds.
3. Snap the lids on the molds into place and insert a wooden popsicle stick through the opening in each lid.
4. Freeze overnight. (These can be made in advance and stored in the freezer.)
5. To unmold, unsnap the lid and gently squeeze the bottom and sides of the mold with one hand, while pulling the stick with the other. If the pops don't come out easily, run the molds under warm water for 5 seconds and then remove the pops.
Serves 8
LOW-FAT CHOCOLATE-ORANGE MOUSSE
~Submitted by Mary S., Nashville, TN
Here's a fluffy dessert that's not only low in fat, it's also especially easy to make.
In a medium mixing bowl combine dessert topping mix and 1/2 cup of the milk. Beat with an electric mixer on high speed about 2 minutes or until mixture forms stiff peaks (tips stand straight). Set aside 1/4 cup of the whipped topping. Add the remaining milk, thawed concentrate, and pudding mix to remaining topping. Beat on low speed just until mixed. Beat on medium speed about 2 minutes more or until well mixed. Spoon the mixture into 6 dessert dishes. Cover and chill about 10 minutes or until
set. To serve, top with reserved whipped topping, chopped pecans, and if desired, orange peel strips.
Makes 6 servings.
Calories...135...Fat...2 g...Carbs...25 g...Sodium...41 mg...Fiber...0 g.
BANANA BREAD, LIGHT
~Submitted by Skirnir, WI
This is from one of my newest cookbooks that I rather like so far.
Makes one 9-inch loaf
1 1/2 cups flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
3 very ripe, bananas, mashed well (about 1 1/2 cups)
1/4 cup plain low-fat yogurt
1 teaspoon vanilla
3 tablespoons unsalted butter, softened
2 large eggs
1/4 cup walnuts, chopped (optional)
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 inch by 5 inch loaf pan with non-stick cooking spray. Mix the flour, cake flour, baking powder, baking soda and 1/4 cup sugar together in a medium bowl and set aside. In a separate bowl, mix the mashed bananas, yogurt and vanilla together and set aside.
Beat the remaining 1/2 cup sugar and butter together until light and fluffy (about 3 to 5 minutes with an electric mixer on medium-high speed), scrapping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low, if using. Beat in half of the flour mixture until just incorporated, followed by one-third of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour mixture, followed by another one-third of the banana mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
Scrape the batter into the prepared loaf pan and sprinkle the top evenly with walnuts (if using.) Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Per Slice (Loaf=10 slices, I think) cal. 240, fat 4.5, sat. fat 3 g, chol. 50 mg., carb. 46 g., protein 4 g., fiber 2 g., sodium 190 mg. Per Slice with nuts cal 260, fat 6 g., sat fat 3 g, chol 50 mg, carb 46 g, protein 5 g, fiber 3 g, sodium 190 mg.
Orange-Spice Banana Bread Variation: Follow the recipe for Banana Bread, adding 1 teaspoon ground
cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1 tablespoon grated orange zest to the flour mixture in step 1.
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
8 ounces vanilla yogurt (We use low fat Splenda sweetened yogurt.)
1 medium egg
1/4 cup vegetable oil
2 tablespoons milk
1 small apple, peeled and chopped
1/3 cup raisins, optional
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon butter, chilled
In a bowl, combine flour, sugar, baking powder and cinnamon. Combine the yogurt, egg, oil, and milk in a seperate bowl. Mix the liquid ingredients into the dry ingredients just until moistened. Stir in apple and raisins, if desired. Batter will be thick.
Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 20 to 24 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before removing from pan.
Apples and raisins provide the moistness, which means less oil can be used in this low-saturated fat, low-cholesterol, and low-sodium coffee cake.
5 cups tart apples, peeled and chopped
1 cup sugar
1 cup dark raisins
1/2 cup pecans
1/4 cup vegetable oil
2 teaspoons vanilla
1 egg beaten
2 1/2 cups all purpose flour sifted
2 teaspoons ground cinnamon
1. Preheat oven to 350º F.
2. Lightly oil a 13- by 9- by 2-inch pan.
3. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
4. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about ⅓ at a time, just enough to moisten dry ingredients.
5. Turn batter into pan. Bake 35-40 minutes. Cool cake slightly before serving.
APPLE BUTTER PUDDING
~Submitted by Marty B., Tell City, IN
The majority of my healthy desserts come from JoAnna Lund Cookbooks. Here are a few, plus some I've pick up on line. All of them have graced my own table.
1 4 oz pkg sugar free instant vanilla pudding mix
2/3 c. nonfat dry milk powder
1 1/2 c, water
1/4 c. apple butter
6 (2 1/2 inch) graham crackers made into coarse crumbs
1/4 c. cool whip lite
1/4 ts. ground cinnamon
In a medium bowl., combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in apple butter. Add
graham cracker crumbs. Mix gently to combine. Evenly spoon into 4 dessert dished, top each with 1 Tbs. cool whip lite and lightly sprinkle with cinnamon.
In a medium bowl, combine dry pudding mix and skim milk. Mix well using a wire whisk. Blend in cool whip and brandy
extract. Spoon into 4 dessert dishes. Sprinkle nutmeg over the top, refrigerate at least 20 minutes
DIABETIC**1/2 c. skim milk**1/2 c, startc/ carbohydrate
1 (4 serving( pkg JELL-O sugar free instant vanilla pudding mix
2/3 c. nonfat dry milk powder
1 c. unsweetened apple juice
1 c. unsweetened apple sauce
1/2 ts. apple pie spice
1 (6 OZ.) Keebler graham cracker crust
2 Tbs. apple butter
3/4 c. Cool Whip Free
In a large bowl, combine dry pudding mix with dry mild powder. Add apple juice, applesauce, and apple pie spice. Mix well. Spread evenly into pie crust. Refrigerate at least one hour. Cut into 8 servings. Just before serving, combine Cool Whip with apple butter, evenly garnish each piece with2 Tbs.
topping mix.
DIABETIC**1 STARCH/ CARBOHYDRATE**1 FAT** 1/2 FRUIT
1 3/4 cups all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee
Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes). Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
In a heavy 2 quart saucepan bring 2 cups skim milk, spices and salt just to boiling. Stir in rice. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. Remove from heat. Stir in margarine and Equal. Cool, cover and chill. Just before serving, fold in berries. Serve with additional milk, if desired.
ST. PATRICK'S PARFAIT
~Submitted by Marty B., Tell City, IN
1 box sugar free instant pistachio pudding
2/3 c. dry milk solids
1 1/2 c. water
2 kiwifruit, sliced
Cool Whip, fat free
green food coloring
Prepare pudding according to package directions, mixing dry milk solids with dry
pudding, then adding water.. When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear cups.
(Not sure of the nutritional value as I adapted this from another recipe) (Using the dry milk and less water then normal makes the pudding a little firmer and does not separate as many instant puddings do)
PUMPKIN "PIE"
Weight Watcher's
~Submitted by Marty B., Tell City, IN
1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs
Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan. Bake at 375 for about 35 minutes or until firmly set.
8 servings, 1 POINT each
BANANA BREAD MUFFINS
~Submitted by Marty B., Tell City, IN
To make great banana bread muffins, the bananas must be very ripe, almost to the point of being spoiled. The riper the banana, the better the muffin.
1 cup Splenda
1/2 cup oil (vegetable or canola)
3 large eggs
4 very ripe bananas, mashed (approx. 2 cups)
1 teaspoon lemon peel
2 cups flour
1 teaspoon baking soda
1/2 cup chopped nuts (I prefer pecans and sometimes use walnuts)
1 cup raisins
Heat oven to 350°F.
Mash the bananas with the lemon peel.
In a large bowl, whisk together the Splenda, oil and eggs.
Stir in the bananas and lemon peel.
Sift together the flour and baking soda; add to the banana mixture and stir until combined.
Fold in nuts and raisins.
Fill the muffin molds with 1/4 to 1/3 cup of batter for each muffin.
Bake for 30 minutes or until tester comes out clean. Remove from mold and cool on a wire rack.
The muffins can be eaten hot, warm, or at room temperature; and either plain or slathered with butter. They freeze well and after microwaved for one minute, taste fresh.
Yield:12 muffins
COTTAGE CHEESE FLUFF
~Submitted by Marty B., Tell City, IN
1 cup (8 ounces) small-curd cottage cheese
1 package (3 ounces) gelatin flavor of your choice
1 can (11 ounces) mandarin oranges, drained
1 cup unsweetened crushed pineapple, drained
1/2 cup chopped pecans, optional
1 carton (8 ounces) frozen whipped topping, thawed
In a bowl, combine the cottage cheese and gelatin powder; mix well. Stir in oranges, pineapple and pecans if desired. Just before serving, fold in the whipped topping.
Yield: 8 servings.
One 3/4-cup serving (prepared with fat-free cottage cheese, sugar-free gelatin and reduced-fat frozen whipped topping and without pecans) equals 120 calories, 4 g fat (0 saturated fat), 2 mg cholesterol, 124 mg sodium, 16 g carbohydrate, 0 fiber, 5 g protein.
Diabetic Exchanges: 1 lean meat, 1 fruit.
LOW-FAT LEMON CHEESECAKE
~Submitted by Gerryl Ann M., Wadsworth, OH
I don't remember where I got this recipe.
1 cup graham cracker crumbs
2 tablespoons margarine -- reduced fat
24 ounces light cream cheese -- softened
2 tablespoons all-purpose flour
1/4 cup sugar
3 tablespoons fresh lemon juice
3/4 cup egg substitute
8 ounces nonfat yogurt -- lemon flavor
Combine cracker crumbs and margarine; press into bottom of a 9-inch springform pan. Set aside.
Beat cream cheese, flour, and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.
Cover loosely with foil. Bake at 350 degrees F. for 60 to 70 minutes or until set. Cool to room temperature. Refrigerate. Garnish with berries if desired.
As listed, mix all ingredients together, beating well after each addition. Drop dough by teaspoonfuls onto un greased baking sheet. Bake in 350 degree oven 16 to 18 minutes or until firm. Cool in pan 5 minutes and then transfer to paper towels.
Makes 4 dozen.
SPICY OATMEAL COOKIES
(SUGAR FREE)
~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean
Combine oatmeal and butter in large bowl; mix well. Add eggs, vanilla and sugar substitute. Stir until blended. Combine flour, baking powder, salt, cinnamon, cloves and nutmeg in bowl. Add dry ingredients and milk alternately to oatmeal mixture, blend well. Add raisins and set aside 5 minutes. Drop by spoon on non-stick cookie sheet. Bake 400 degrees for 10 to 15 minutes or until brown.
PEACH CRUNCH
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
4 cups fresh or drained canned peaches (packed in juice)
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup oatmeal
1/2 cup flour
1 teaspoon cinnamon
4 tablespoons diet margarine
In a bowl, add peaches, sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and vanilla. Mix well and set aside. In a separate bowl mix together oatmeal, flour, and cinnamon. Cut in diet margarine until mixture is crumbly in texture. Place the peach mixture in bottom of an 8x8 inch pan. Sprinkle the oat mixture over the peaches. Bake at 350 degrees for 30 to 40 minutes, or until the crust is golden brown.
WOW.. and delicious snacks too! :~)) The combination of whole grains and blueberries make this scone-like recipe a high-flavour, low-cal treat. Serve warm from the oven for maximum flavour.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Stir whole-wheat flour, all-purpose flour, rolled oats, sugar, baking powder, salt and cinnamon together in a medium-size bowl. Stir in margarine and enough water to form a sticky dough. Stir in blueberries.
Spray 9-inch (1 L) glass pie plate with nonstick spray. Spoon batter into pie plate, leveling off.
Bake 25 minutes or until a toothpick inserted near centre comes out clean. Remove from oven and cool 10 minutes. Cut into 6 wedges. Yield: 2/3-cup (160 ML) per serving.
Source: Weight Watchers
GRILLED TROPICAL FRUIT KABOBS
~Submitted by Beverley, Montreal, Canada
These give your mouth a really refreshing finish after a good meal.. especially if you add a scoop of Rainbow sherbet/sorbet! :~))
Ingredients
1/4 cup dark brown sugar, packed
2 Tbsp unsalted butter
1 tsp ginger root, finely chopped (or more to taste)
1 oz rum, dark-variety
1/2 medium pineapple, peeled and cut into large chunks
2 large mango(es), peeled and cut into large cubes
2 large banana(s), peeled and cut into large pieces
Instructions
Preheat grill to medium-high or heat a grill pan over high heat.
Combine sugar, butter, ginger and rum in a small saucepan; heat over low heat until well-combined, about 2 to 3 minutes and set aside.
Alternate pieces of fruit on each of 8 ten-inch or 16 six-inch metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
Place kabobs on grill or grill pan and cook until grill marks show on bottom side of fruit, about 1 to 2 minutes. Turn kabobs and grill until marks appear on other side, about 1 to 2 minutes more. Serve hot, room temperature or chilled.
Yields 1 large or 2 small skewers per serving.
Note: Papayas and passion fruit are not recommended for kabobs because they won’t hold together well. Feel free to substitute honey for the brown sugar if you prefer a milder flavour.
Source: Weight Watchers
LEMON BARS RENOVATION
~Submitted by Beverley, Montreal, Canada
I love anything lemony.. hope you do too! Weight Watchers lightened up this dessert by 25%, and that's a very good thing! :~))(Bev.. Montreal)
Ingredients
1 1/3 cup all-purpose flour
5 Tbsp packed light brown sugar
8 Tbsp unsalted butter, cold, cut into 1/2-inch pieces
4 large egg(s)
1/2 tsp vanilla extract
1 1/2 cup powdered sugar, divided
3/4 cup fresh lemon juice
2 tsp lemon zest
Instructions
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust us finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely; cool, and cut into 24 bars.
Yields 1 bar per serving.
Notes: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavour of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavour completely by subbing fresh lime juice and zest for the lemon.
Source: Weight Watchers
RASPBERRY WHITE CHOCOLATE DREAMSICLE
~Submitted by Luanne, FL
Here is a WW recipe I have made for a few years. A friend had given it to me and I found it great for the summer months, but it is good all year round.
Dissolve Jell-O in1 cup of hot water, then add the 1 cup of cold. Blend well and let set for 5 minutes. With mixer add the pudding and then fold in the Cool Whip. Refrigerate
1cup=1 point. This can be frozen also
There is no reason why you couldn't make your own combinations and flavors.
FAT-FREE PINEAPPLE UPSIDE-DOWN CAKE
~Submitted by Luanne, FL
I love Pineapple Upside-Down cake and here is a fat-free one. I like to use crushed pineapple as then it is every bite. It is from the Chef Norm
collection.
No-Stick cooking spray
1/3 c Brown sugar, packed
2 tb Light corn syrup (Karo)
1 tb Lemon juice
7 Canned pineapple rings well-drained
1 c Flour
1/4 c Cornstarch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skim milk
2 Egg whites
1/3 c Light corn syrup (Karo)
1 ts Vanilla
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine.
Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.
Yield: 12 servings.
FAT-FREE PUMPKIN RAISIN CAKE
~Submitted by Luanne, FL
This is from All About Cakes.com. I have not tried it, but the ingredients sound like they fit together.
Non-stick cooking spray
1 2/3 cup Flour
2/3 cup Sugar
1/4 cup Nonfat dry milk
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
2 tsp Pumpkin pie spice
1/2 cup Raisins
2 Egg whites
1 cup Canned solid-pack pumpkin
1/3 cup Corn syrup, light or dark
1/3 cup Orange juice
FAT-FREE CREAM SAUCE:
1 c Nonfat vanilla yogurt
1/2 c Confectioners' sugar
Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350 degree F oven 35 minutes or until toothpick inserted in center comes out clean Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce.
Yield: 16 servings.
FAT-FREE YOGURT CREAM SAUCE:
Line a strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and sifted confectioners' sugar; stir until smooth. Makes about 1/2 cup sauce.
SENSATIONAL ALMOND JOY PUDDING CUPS
~Submitted by Leasa, IA
After my stepdad was diagnosed with diabetes, my mom and I got smoking on the old computer and found a few treats that he'd be able to enjoy, without all that "guilt". He's lost 30 lbs so far..with only 5 more to go. Now if we could get him to limit his biscuits and gravy intake.....ha ha.
1 can light unsweetened coconut milk
2 1/2 C skim milk
1 t almond extract
2 pkgs sugar free instant chocolate fudge pudding mix
Light or fat-free Cool Whip (optional)
In bowl combine coconut milk with skim milk and almond extract; add pudding mix all at once. Beat with wire whisk until creamy and begins to thicken, about 2 minutes. Refrigerate; top with whipped topping if desired.
6-8 servings Approximately 100 calories per serving
Source: Better
Recipes, submitted by "Squirrelly Shirley" (not living in WA State.. lol)
CARAMEL APPLE ENCHILADA SUNDAES
~Submitted by Leasa, IA
(No one will believe that this is sugar-free and low-carb.. woo hoo)
1/2 t cinnamon
1/4 C plus 2 T granular Splenda
2 large Granny Smith apples
12 T low cal butter
1/4 C brown sugar Splenda
1/4 C water
4 fajita size flour burritos, low fat or low carb
Low fat or sugar free frozen vanilla yogurt
Caramel sundae topping, sugar free
Preheat oven to 350° Spray and 8 x 8 inch baking dish with nonstick spray. Mix cinnamon with the 2 T Splenda and set aside. Peel, core and cut apples into 8 wedges each. Heat 4 T of the butter in a small skillet over medium heat. Add apple wedges and saute until soft crisp, about 5 minutes.
Place 4 apple wedges on each tortilla, sprinkle evenly with cinnamon/Splenda mixture. Fold like a burrito. Place in prepared baking dish, seam side down. Bring water, remaining butter and the 1/4 C of both Splendas to a boil. Reduce heat and simmer 5 minutes. Pour over enchiladas and let set 30 minutes. Bake in preheated oven for 30-35 mins or until golden brown. Allow to stand for 10 minutes before serving. Serve with a scoop of frozen yogurt and drizzle with caramel topping.
4 servings
MOCHA MOUSSE
~Submitted by Leasa, IA
So easy and tasty too! Try other flavored coffee for variety.
8 oz fat free whipped topping
2 T unsweetened cocoa
1 T Taster's Choice Vanilla Roast Decaf (or other instant sugar free instant coffee mix)
Add all ingredients to a mixing bowl and beat on low speed until blended.
Spoon into 4 small ramekins or dessert bowls. Cover with plastic wrap and freeze at least 2 hours.
Filling: 5 C fresh or frozen blueberries (if frozen... do NOT thaw)
Topping:
1/2 C packed brown sugar (or use Splenda)
1/4 C rolled oats, uncooked
1/4 C wheat germ
1/4 t ground cinnamon
1/2 C butter or margarine, softened but not melted
Preheat oven to 375°. Place the fruit in a 13 x 9 x 2 glass baking dish. Combine the brown sugar, oats, wheat germ and cinnamon in a medium bowl. Cut in the margarine with a fork until the mixture resembles coarse crumbs.
Sprinkle the brown sugar mixture over the top of the blueberries. Bake for 25 minutes or until the fruit is tender. Cool before serving.
(Try using frozen fruit blends, and other berries... yum)
12 servings 152 calories
RASPBERRY ANGEL FOOD CAKE
~Submitted by Leasa, IA
Virtually no fat, this is sooo pretty. Very easy and quick.
1 pkg one step angel food cake mix
1/2 t almond extract
1/2 t vanilla extract
1 - 3 oz pkg sugar free raspberry Jell-O
1 - 12 oz pkg frozen unsweetened raspberries, thawed
1 T sugar (sub Splenda)
Prepare cake mix as directed. Fold in almond and vanilla extracts.
Grease 10 inch tube pan. Spoon two thirds of batter into tube pan. Add Jell-O powder to remaining batter, then drop by tablespoons over batter in the pan. Cut through with a knife to create swirl.
Bake cake according to directions. Completely cook on wire rack (appox 1 hr). Run knife around sides of the tube pan to remove the cake. Cut the cake into slices. Combine raspberries and sugar. Serve over cake.
12 servings
1 slice with 2 T sauce = 135 calories
(I think I might try this with frozen peaches and peach Jell-O, and of course, strawberries are always great!!)
BANANA CREAM PIE
~Submitted by Leasa, IA
1 1/2 C cold fat free milk (I used 2%)
1 - 1oz pkg sugar free instant vanilla pudding mix
1/3 C fat free sour cream
1 - 8oz carton frozen reduced fat whipped topping, thawed
3 medium firm bananas, sliced
1 reduced fat graham cracker crust (9 inch)
In a bowl, whisk milk and pudding for approximately 2 mins or until slightly thick. Add sour cream and mix well. Fold in 1 1/2 C of the whipped topping.
Place half of the banana slices in the crust and top with half of the pudding mix. Repeat layers. Spread top with remaining whipped topping.
Refrigerate for approximately 5 hours before serving.
(I made this and shared with my neighbor...omg.. it's sooo good!)
Calories: 260
Fat: 7 grams
Cholesterol: 1 mg
Sodium: 284 mg
Carbs: 42 g
Fiber: 1 g
Protein: 4g
1 - 15 oz can reduced sugar sliced peaches
1/3 C packed brown sugar (can sub with Splenda brown sugar)
4 T butter melted
1/4 t ground cinnamon
1/8 t ground nutmeg
1 1/2 C all purpose flour
2/3 C sugar (sub with Splenda)
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1 C 1% buttermilk
1 egg
1 t vanilla
Reserve 2 T juice from the can of peaches, drain excess, patting peaches dry. Combine brown sugar, 1 T melted butter, cinnamon, nutmeg and reserved peach juice in a bowl. Spread mixture in a 9 inch round pan coated with non-stick spray. Cut peaches in half lengthwise and arrange in a single layer over the brown sugar mixture.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. In another bowl, combine buttermilk, egg, vanilla and the remaining melted butter. Add to the dry ingredients and stir until blended. Spoon mixture over peaches.
Bake at 350° for 30-25 mins or until toothpick comes out clean. Cool for approximately 10 mins before putting on a serving plate. Serve warm.
Sponge Cake:
4 eggs whites (set out at room temperature 1 hour)
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup almond meal (finely ground skinned almonds)
Lemon Custard:
1/2 cup sugar
2 tablespoons cornstarch
1 cup milk (or water for lighter recipe)
pinch salt
2 egg yolks
1/4 cup freshly squeezed lemon juice
1/2 teaspoon lemon zest
3 tablespoons confectioners’ sugar
Garnish:
1 cup berries (blueberries, raspberries, blackberries, or combination)
Preheat oven to 325 degrees F. Crack eggs, keeping the yolks separate from egg whites, each in their own bowls. Whip the egg whites with the salt until they become stiff. Fold in the vanilla. In a separate bowl combine the sugar, flour and almonds. Mix thoroughly and fold carefully into stiffened egg
whites.
Lay a piece of parchment paper on an ungreased 8”x12” baking pan. Scrape the batter onto the paper and spread it out evenly into a rectangle 6” x 10”. Bake for 15 minutes.
Meanwhile, put the sugar and the cornstarch into a medium saucepan set over low heat. Gradually stir in milk (or water) and keep stirring until smooth. Turn up the heat to medium and using a whisk, mix in the salt and egg yolks, and bring to a boil. Whisk in the lemon juice and lemon zest and continue to boil for 1 minute more. Let cool 10 minutes before spreading on the sponge cake.
Remove cake from the oven and let cool for 10 minutes. Lay a clean piece of parchment paper down and sprinkle the confectioners’ sugar over it. Inver the cake on top of the sugar-sprinkled parchment paper. Trim the edges.
Spread a thin layer (about 1 1/2 cup) of cooled lemon custard over the surface. Starting at the long end near you, roll the cake up and wrap it securely in the parchment paper, twisting the ends of the paper to keep it closed ( some custard might ooze
out of the sides of the cake). Chill in the refrigerator for 3 hours.
Slice just before serving into 2-inch-thick slices, and place each slice on a plate with a dollop of remaining custard. Sprinkle about 1 tablespoon berries over each and serve.
Makes 8 servings.
Per serving: Calories 251.5; Fat 5 g, Sat. 1.9 g; Protein 8.8 g; Carbohydrates 43.5g; Cholesterol 17.7 mg; Fiber 0.6g
LEMON YOGURT SHERBET
~Submitted by Larry Holmes, Ontario, Canada
32 ounces plain yogurt
1/2 cup freshly squeezed lemon juice
1/2 cup chopped crystallized ginger
1 teaspoon lemon zest
1/2 cup honey]
1/2 cup raspberries
1/2 cup green grapes
Garnish:
sprig of mint
Blend all of the ingredients together, except the berries and the grapes, in a blender or by hand. Pour the blended mixture into a big bowl, cover with plastic wrap and place in freezer until thoroughly chilled, about 30 minutes. Pour into an ice-cream maker and freeze according to manufacturer’s instructions. Centre a scoop of the sorbet on top of fresh raspberries and the green grapes. Garnish with mint.
Serves 12
Per serving: Calories 49.7; Fat 0.7g (Sat. 0.4 g); Protein 0.8 g; Carbohydrate 11.3 g; Cholesterol 2 mg; Fiber 0.4 g
CAFE KULA SORBET
~Submitted by Larry Holmes, Ontario, Canada
4 cups assorted fresh fruits*
sweetener to taste, optional**
Cut fruit into chunks (leave berries whole) and freeze. Place frozen fruit and sweetener (if used) in blender or food processor and blend to achieve a smooth, sherbet-like consistency. Serve immediately.
*Use any combination of papayas, bananas, pineapples, strawberries, kiwis, mangoes, blackberries, blueberries or grapes.
** sweeten with honey, maple syrup, fresh apple cider or other juices.
Serves 4.
Per serving: 154 calories; 2 g protein; 7 mg sodium; 39 g carbohydrates; 0.8 g fat; 0 mg cholesterol; 36 mg calcium
RUBY RED ORANGES AND STRAWBERRIES WITH HONEY
~Submitted by Larry Holmes, Ontario, Canada
2 tablespoons honey
2 tablespoons water
4 large blood oranges or any sweet juicy oranges
20 ripe strawberries, halved
1 sprig fresh rosemary
Heat honey with water long enough to dissolve honey and then let cool. Peel oranges, discarding membrane and rind. Cut oranges into 1/4-inch slices.
Arrange orange slices on individual serving plates. Top with strawberries, sprinkle with rosemary and drizzle with honey. Serve.
Serves 4.
Per serving: 119 calories; 1 g protein; 2 mg sodium; 30 g carbohydrates; 0.6 g fat; 0 mg cholesterol; 75 mg calcium
PEACH PUDDING
~Submitted by Larry Holmes, Ontario, Canada
3 cups peach or apple-peach juice
1 cup dried peaches
2 slices fresh gingerroot
1 tablespoon agar flakes
5 tablespoon arrowroot or kuzu powder
1 1/2 teaspoon pure vanilla extract
6 tablespoon peach or other pure fruit jam
1/2 cup toasted coconut
Ina 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and agar. Bring to boil, stirring frequently, cover and let summer until peaches are plump, about 5 to 7 minutes.
Remove and discard gingerroot.
Place half of mixture in blender, not filling container up more than halfway. Place a cloth over blender lid to protect hand against hot liquid. Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.
In a separate container dissolve arrowroot in remaining one cup of juice. Return puree to saucepan and bring to a slow boil. Stir in vanilla. Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until mixture turns clear. Cook an additional 30 seconds.
Remove from heat and pour into a 2-quart shallow pan or individual parfait glasses. Allow to cool to room temperature for one hour or set in freezer for 15 to 20 minutes
Top with jam and garnish with coconut. Serve.
Serves 6.
Per serving: 230 calories; 2 g protein; 20 mg. sodium; 54 g carbohydrates; 2 g fat; 0 mg cholesterol; 148 g calcium
FRESH LEMON PUDDING PARFAIT
~Submitted by Larry Holmes, Ontario, Canada
4 tablespoons agar flakes
2 cups apple juice
1 1/2 cups brown rice syrup
1/4 cup maple syrup
1/4 teaspoon turmeric
1/8 teaspoon sea salt
4 tablespoons kuzu or arrowroot powder
1/2 cup water
2 teaspoons pure vanilla extract
1 1/2 teaspoon lemon rind
3/4 cup lemon juice
1/4 cup unsweetened shredded coconut
6 fresh strawberries, sliced
In a 1-quart saucepan, mix first 6 ingredients together. Bring to boil and cook, stirring frequently, over medium heat until
agar has dissolved, about 5 to 10 minutes.
In a separate bowl, mix together kuzu, water and vanilla. Add to juice mixture. Cook until kuzu clears and liquid has thickened slightly.
Remove from heat, and stir in lemon rind and juice.
Pour into parfait or other glasses. Let cool until set, about one hour.
Garnish with coconut and strawberry slices.
Serve at room temperature or chill in freezer for 15 to 20 minutes.
Serves 6.
Per serving: 308 calories; 10 g protein; 75 mg sodium; 66 g carbohydrates; 1 g fat; 0 mg cholesterol; 83 mg calcium
APPLE-STRAWBERRY WHIP
~Submitted by Larry Holmes, Ontario, Canada~Submitted by Larry Holmes, Ontario, Canada
6 tablespoons agar flakes
4 cups apple juice
1 teaspoons pure vanilla extract
2 pints strawberries, hulled
2 teaspoons cashew butter to tahini
Place agar in a saucepan with apple juice. Bring to boil and cook stirring frequently, over medium heat for 10 to 15 minutes. Add vanilla and cook one minute. Cut all but 6 strawberries in half. Place cut strawberries in a shallow pan and pour hot mixture over them. Place pan in freezer until set about 30 minutes.
Cut jellied juice and strawberries into 2-inch squares. Place 2 squares and cashew butter in a blender and process until smooth. Remove mixture to a bowl and blend remaining squares, two at a time, until smooth.
Whisk blended mixture to evenly distribute cashew butter throughout.
Place in individual bowls. Slice remaining strawberries and evenly divide among bowls.
Refrigerate until set, about one hour, or place in freezer for 15 to 20 minutes.
Serves 6.
Per serving: 134 calories; 1 g protein; 17 mg sodium; 312 g carbohydrates; 1 g fat; o mg cholesterol; 781 mg calcium
CHOCOLATE NON-DAIRY ICE CREAM
~Submitted by Larry Holmes, Ontario, Canada
4 1/2 cups soy milk or amazake*
3 ounces unsweetened chocolate
4 tablespoons agar or arrowroot
pinch of salt
4 tablespoons kuzu
1/4 cup water
1/2 to 3/4 cup maple syrup
*amazake is a Japanese sweet milk make from fermented rice.
In saucepan, beat soy milk, chocolate, agar and salt for 10 minutes over medium hat, stirring frequently. Dissolve kuzu in water. Pour into milk mixture. Stir well until liquid returns to original color and then cook an additional 30 seconds.
Add maple syrup to taste. (When mixture is frozen it will taste less sweet than when hot. Adjust accordingly.)
Pour into a shallow pan and freeze solid. Cut into pieces and run through food processor. Divide among serving bowls or put mixture into one big bowl. Return to freezer or serve immediately. (NOTE: You may freeze in an ice cream machine according to manufacturer’s directions.)
Serves 6
Per serving: 179 calories; 23 g protein; 116 mg sodium; 15 g carbohydrates; 4 g fat; 2 mg cholesterol; 89 mg calcium
APRICOT MOUSSE
~Submitted by Larry Holmes, Ontario, Canada
3 tablespoons agar-agar (vegetable gelatin)
1 1/2 cups cold water
2 cups fresh, peeled apricots or 1 cup dried apricot (unsulfured)
1 tablespoon honey
2 cups apple juice
2 cups frozen vanilla yogurt
Dissolve the agar-agar in 1 cup of the water in a small bowl.
Drop the apricots into a second bowl. Bring remaining 1/2 cup water to a boil in a small pot, then add the honey and stir. Pour the liquid over the apricots to dehydrate and sweeten them.
Bring apple juice to a boil, then stir in the dissolved agar mixture and continue to cook, while stirring, for 5 minutes. Strain the apricots through a colander or vegetable mill, then add them to the boiling juice mixture. Stir again a few times and remove from the heat. Let cool for 1 minutes, then pour into a glass bowl. Chill, covered, until the jellied apricots set overnight or at least 2 hours.
After the jelly has set, blend it with the yogurt in a blender or food processor until it is whipped. Scoop it into glasses. Garnish with a dollop of yogurt, a sprinkling of fresh strawberries and a slice of lime.
Serves 6.
Per serving: 103.3 calories; 0.3 g fat; 2.5 g protein; 25.7 g carbohydrates; 0 mg cholesterol; 1.7 g fiber.
Stir boiling water into dry jelly powder in medium bowl at least 2 minutes, until jelly powder is completely dissolved. Add whipped topping; stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will still be thin.)
Pour into 10 glasses or a 6-cup mould, or a glass bowl, sprayed with cooking spray.
Refrigerate for 8 hours. If using a large mould, unmould onto serving plate just before serving. Store leftover dessert in refrigerate.
Makes 10 servings, 1/2 cup each.
Per serving: Calories 100; fat 3.0 g; Carb. 22 g; Fiber 2 g.; Protein 5 g.
Combine all ingredients in a medium bowl and serve.
Serves 4
Per serving: 45 calories; 1 g. protein, 2 g fat; 7n g carbohydrates
APPLE FRITTERS
~Submitted by Larry Holmes, Ontario, Canada
1 1/2 cups all-purpose flour
1 cup dry white wine
2 tablespoons sugar
1/2 teaspoon lemon peel, grated
pinch cinnamon
1 large egg white
3 large apples
3 tablespoons all-purpose flour
vegetable oil for deep frying
In a medium bowl, mix first five ingredients until well blended. Cove batter with
plastic wrap and refrigerate overnight.
Just before using batter, beat egg white until stiff. Gently fold beaten egg white into batter.
Peel and core apples. Cut into rings. Dust apple rings with flour. Heat oil
to 325 degrees, F.
Dip apple wings in batter. Using a wooden skewer, hold rings in deep fryer until they float. This will prevent rings from sinking to the bottom of the deep fryer.
Deep fry for 2 minutes until golden brown, turning with a slotted spoon to fry evenly. Remove fritters from oil and drain on paper towels. While hot, roll in cinnamon sugar or serve hot with fruit sauce or custard sauce.
1 dozen fritters.
Per fritter: Calories 99; Protein 2 g. Carbohydrates 19 g; Fat 0 g; Cholesterol 0 mg; Sodium 6 mg.
Variations:
Pear Fritters: Replace apples with 3 peeled, cored and sliced pears.
Banana Fritters: Replace apples with 2 quartered bananas
Pineapple Fritters: Replace apples with 8 ounce canned, drained pineapple rings.
CHOCOLATE PUDDING
~Submitted by Larry Holmes, Ontario, Canada
2 egg whites
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
2 1/4 cups skim milk, divided
1/2 cup sugar
1/8 teaspoon salt
1 teaspoons vanilla extract
fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine the 2/3 cup cocoa powder and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.
In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture back into pan. Cook of medium-low heat for 2 minutes, whisking constantly. Remove from heat.
Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.
Serves 4.
Per serving: Calories 210; Carbohydrates 43 g; Protein 9 g; Sodium 100 mg; Fat 3 g; Cholesterol 3 mg.
STRAWBERRIES PARFAIT
~Submitted by Larry Holmes, Ontario, Canada
1 pint fresh strawberries, quartered
3 tablespoons firmly packed light brown sugar
1 tablespoon granulated sugar
1 cup vanilla yogurt
1/4 cup sour cream
¼ teaspoons grated orange peel
whole strawberries and fresh mint sprigs for garnish.
In a medium bowl, combine 1 pint strawberries, brown sugar and granulated sugar. Mix well. Let mixture stand until sugars dissolve and strawberries release their juices, stirring occasionally, about 20 minutes.
In a small bowl, combine yogurt, sour cream, and orange peel. Mix well. Spoon one-third of berry mixture into 4 parfait glasses, dividing evenly. Top each with 2 tablespoons of yogurt mixture. Repeat with another layer of berry mixture and yogurt mixture.
Spoon remaining berry mixture over yogurt, dividing evenly. Top each with 1 tablespoon yogurt mixture. Garnish with whole berries and mint sprigs. Serve immediately.
Serves 4
Per serving: Calories 145; Carbohydrates 31 g; Protein 5 g Sodium 55 mg; Fat 1 g; Cholesterol 2 mg.
For the filling:
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoons granulated sugar
vanilla nonfat yogurt and mint leaves for garnish
Preheat oven to 450 degrees F. Spray a baking sheet with vegetable cooking spray. Set aside.
In a large bowl, sift together the flour, baking powder and sugar. Stir in orange peel.
Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk un a soft dough forms.
On a lightly floured surface, roll out dough to a 1/2-inch thickness. Using a 2 1/2-inch biscuit cutter, cut out biscuits. Gather trimming, re-roll, and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place biscuits on a wire rack and cool slightly.
To prepare filling in a large bowl, combine strawberries orange juice and sugar. Mix well.
Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling; garnish with yogurt and mint.
Serves 8.
Per serving: Calories 216; Carbohydrates 38 g; Protein 6 g; Sodium 217 mg; Fat 5 g; Cholesterol 13 mg.
CHOCOLATE ANGEL CAKE
~Submitted by Larry Holmes, Ontario, Canada
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1 1/2 cup granulated sugar, divided
3/4 cup cake flour
12 egg whites
1 teaspoon cream of tartar
fresh raspberries and nectarine slices for garnish
Preheat oven to 350 degrees F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour and salt. Mix well; set
aside.
In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form.
Sift half of flour mixture over egg white mixture; fold gently until combined. repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined.
Spoon batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to touch and toothpick inserted neat center comes out clean, about 50 minutes.
Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosed cake edges. Invert cake onto a serving plate; garnish with raspberries and nectarine slices.
Makes 12 slices
Per slice: Calories 143;l Cholesterol 0 mg; Sodium 101 mg; Fat 0.2 g; Carbohydrates 32 g; Protein 4 g.
INDIVIDUAL NO-BAKE CHEESECAKE FRUIT CUPS
~Submitted by Nancy F., Sacramento, CA
Ingredients:
1 cup quartered strawberries
1 cup diced peaches
3 tablespoons sugar sugar substitute, divided
1/4 teaspoon ground ginger
5 ounces reduced fat cream cheese, softened
3 tablespoons fat free sour cream
2 tablespoons fat free (skim) milk
1 teaspoon vanilla
1/4 cup graham cracker crumbs, or 2-1/2 whole graham crackers, crushed
Instructions:
Combine strawberries, peaches, 1 tablespoon sugar substitute and ginger in a medium bowl. Toss gently to blend and set aside.
Beat cream cheese, sour cream, milk, vanilla and the remaining 2 tablespoons sugar
substitute in a small bowl on medium speed with an electric mixer until smooth.
Sprinkle 1 tablespoon of the graham cracker crumbs into each of 4 (4 ounce) custard cups, then place about 3 tablespoons of the cream cheese mixture on top of the graham cracker crumbs. Top each cup with 1/2 cup of the berry mixture. Cover and refrigerate at least 1 hour.
Makes 4 servings.
Dietary Exchanges: 1/2 starch, 1/2 fruit, 1 fat
Nutrients Per Serving:
Cal: ...115
Cal from Fat: ...30%
Total Fat: ...4 g
Sat.: Fat...12 g
Carb: ...17 g
Protein:... 4
Chol:... 12 mg
Sodium: ...162 mg
Fiber:... 2 g
Source: Diabetic Cooking by Bayer HealthCare
ANGEL FOOD CAKE WITH TROPICAL FRUITS
~Submitted by Aafrin, Pune, India
Makes 8 servings
Prep: 20 minutes
Chill: 3 hours
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup milk
1 egg
1 egg yolk
3 tablespoons lime juice
1 tablespoon butter
1 drop green food coloring
2/3 cup plain yogurt
1/2 of a 16-ounce purchased angel cake or one 10-ounce frozen pound cake, thawed
2 small red and/or gold papayas, sliced
2 medium kiwifruit, peeled and sliced
1 guava, cut into wedges (optional)
1. In a small saucepan combine sugar and cornstarch. Stir in milk. Cook and stir milk mixture over medium heat until thickened and bubbly. Reduce heat. Cook and stir milk mixture for 2 minutes more. In a small mixing bowl beat egg and egg yolk. Gradually stir about 1/2 cup of the hot milk mixture into the beaten egg mixture.
2. Return milk and egg mixture to saucepan. Cook and stir until nearly bubbly. Do not boil. Cook and stir mixture for 2 minutes more. Remove from heat.
3. Stir in lime juice, butter, and food coloring. Cover surface of custard with plastic wrap.
Cool completely. Fold custard into yogurt. Cover and chill.
4. To serve, cut angel cake or pound cake into 8 slices. Place one slice each on 8 dessert plates. Spoon lime custard onto each piece. Top with sliced fruits.
4 -5 medium apples
2 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 - 2 tablespoons margarine
2 tablespoons water
Core and peel apples and cut into thick chunks. Arrange in 8-inch square baking dish. Combine sugar, cinnamon and nutmeg. Sprinkle over apples. Dot with margarine and sprinkle with water. Bake at 350° for 20 - 25 minutes or until apples are soft but not mushy. Serve warm with vanilla ice cream.
Makes 4 - 5 servings.
ANGEL FOOD TRIFLE
~Submitted by Aafrin, Pune, India
The traditional English version of this dessert layers ladyfingers with jam, custard, and heavy cream, along with fruit. This lower-Point version is made with a creamy ricotta-vanilla yogurt "custard" to cut calories while increasing calcium.
Makes 6 servings
1 cup skim milk ricotta cheese
2 cups aspartame-sweetened, vanilla-flavored yogurt
1/2 angel food cake, cut into approximately 1" cubes
2 cups thawed frozen unsweetened berries
1/4 cup + 2 tbsp whipped dessert topping
Mix together the ricotta cheese and yogurt in a blender or food processor until smooth. Arrange half the cake cubes in the bottom of a medium-size glass bowl.
Top with 1 cup of the berries. Top with 1 1/2 cups of the cheese-yogurt mixture.
Top with layers of the remaining cake cubes, 3/4-cup berries, and the remaining cheese-yogurt mixture. Decorate with the remaining 1/4-cup berries. Top each serving with 1 tbsp whipped topping.
BOOZY BAKED APPLES AND FLAMBÉ BANANAS
~Submitted by Aafrin, Pune, India
Serves 4
4 large cooking apples
4 large bananas
For the apple filling:
4oz / 100g mixed dried fruit
2oz / 50g chopped walnuts
1 tsp cinnamon
2 tbsp brandy
1 tbsp soft light brown sugar
For the banana topping:
1½oz / 40g butter
1 tbsp brown sugar
1 tsp cinnamon
4 dessertspoon rum
whipped cream to serve
1 Wash and core the apples. Score around the middle with a sharp knife to prevent bursting during cooking.
2 Mix together or blend in a food processor the dried fruit, nuts, cinnamon and brandy.
3 Stuff the mixture into the apples. Place the apples in an ovenproof dish, add ¼in of water and bake at 180°C/350°F/gas mark 4 for 40 minutes or until golden, soft and fluffy.
4 Slice the bananas in half lengthwise. Melt the butter in a skillet or frying pan over a gentle heat. Add the sugar and cinnamon, stir well and add the bananas. Cook gently on either side for 3-5 minutes.
5 Add the rum to the pan, allow to heat up for a few minutes then flambé briefly by lighting the rum with a match. Serve immediately with the baked apples and whipped
cream yummy......
DRIED FRUIT COMPOTE WITH YOGURT, NUTS AND SHAVED CHOCOLATE
~Submitted by Aafrin, Pune, India
1 cup pitted prunes, coarsely chopped
1 cup dried figs, coarsely chopped
1 cup dried pears, coarsely chopped
1 cup dried cranberries
1 cup unsweetened apple juice
1/2 tsp. cinnamon
2 cups vanilla nonfat yogurt
1/4 cup shaved dark chocolate,* for garnish
1/4 cup finely chopped toasted walnuts, for garnish
Graham crackers or ginger snaps, for garnish
Place fruit in saucepan with juice. Simmer over low heat, stirring often until fruit is tender, about 10 minutes. Cool fruit to room temperature.
In individual clear serving glasses or bowls, spread 1/2 cup fruit evenly on bottom of each, followed by 1/4 cup layer of yogurt. Repeat layers once (ending with yogurt on top). Garnish with chocolate, nuts and graham cracker sections or ginger snaps.
*To shave chocolate, simply use a cheese slicer (not grater) to make shavings from a bar of dark chocolate.
Makes 8 servings
Per serving: 268 calories, 0 g total fat (0 g saturated fat), 67 g carbohydrates, 4 g protein, 6 g dietary fiber, 36 mg sodium.
FRESH APPLE POCKETS
~Submitted by Aafrin, Pune, India
Apple Pie Served Up In A Tidy Square Is Apple-icious
It's a handheld world -handheld food processors, handheld TV sets and handheld digital organizers-so now may be the right time to create a handheld version of the classic American apple pie.
Known as Fresh Apple Pockets, this handheld version can be served warm or cool, on a crystal platter or even in a lunchbox. It's a fabulous way to offer the always-popular apple pie in a tasty, tidy square.
This treat has a tender, buttery crust and an aromatic apple-cinnamon filling. Top it with an egg wash and sugar-or invent your own variations with nuts in the filling or drizzled icing on top. The pockets are also delicious `a la mode.
Dough
2 to 21/2 cups all-purpose flour
2 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine
Apple Filling
2 cups thinly sliced, peeled apples (about 2 medium)
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Egg Glaze
1 egg, slightly beaten
1 tablespoon water
Sugar
In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup Apple Filling onto center of each. Bring corners up over filling; pinch together to seal. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush tops with Egg Glaze; sprinkle with sugar. Bake at 375 F for 20 to 25 minutes or until golden. Remove from pan; serve warm.
Apple Filling:
In medium bowl, combine apples, sugar, flour and cinnamon. Toss to coat evenly. Set aside.
Egg Glaze:
In a small bowl, combine egg and water. Stir to blend.
This extra easy grilled dessert recipe is a real surprise and tastes so wonderful. It comes from a Pillsbury Classic cookbook.
1 fresh pineapple, peeled, cored and cut into 1/2" slices
1/2 cup brown sugar
1 Tbsp. lime juice
1 Tbsp. lemon juice (or use all lime or all lemon juice)
1/4 tsp. Cinnamon
3 cups lime sorbet
Combine brown sugar, juices, and cinnamon in a small bowl until smooth. Spread this mixture on each side of each pineapple ring. Grill pineapple 4-5" from medium coals for 5-10 minutes, turning once, until sugar mixture melts and pineapple is heated and tender. Top each slice with a small scoop of sorbet and serve immediately.
Serves 8
LOW-FAT GINGERBREAD CAKE
~Submitted by Brenda, AL
Make this easy and delicious low fat gingerbread cake, and your kitchen will be filled with the smells of the holidays. Enjoy a square of gingerbread cake with a little confectioner's sugar sprinkled on top.
INGREDIENTS:
1 1/4 cups all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking soda
1/2 cup sugar
1/2 cup low fat buttermilk
1/4 cup canola oil
1/2 cup molasses
1 egg, lightly beaten
PREPARATION:
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray.
Combine flour, ginger, cinnamon and baking soda in a small bowl. In a large bowl, stir together sugar, buttermilk, oil, molasses and egg.
Add flour mixture to wet ingredients and stir well.
Pour into baking pan and bake for 25 minutes.
Cut into 16 squares.
Per square: Calories 128, Calories from Fat 36, total Fat 3.9g (sat 0.3g), Cholesterol 13mg, Sodium 55mg, Carbohydrate 21.4, Fiber 0.4g, Protein 1.7g
1 pie crust (or make a low fat one)
1/2 cup cornstarch
1/3-1/4 cup cocoa
10 1/4 teaspoons Equal sweetener
1/8 teaspoon salt
3 cups skim milk
2 eggs (whole)
2 egg whites
1 teaspoon vanilla
8 Tablespoons thawed cool whip
Prebake crust in 425° oven until light brown. Cool on wire rack.
Combine cornstarch, cocoa, equal and salt in medium saucepan, whisking constantly. Boil until thickened about 1 minute.
Beat eggs and egg whites in small bowl. Whisk about 1 cup chocolate mixture into eggs to temper. Add to pan and cook over very low heat whisking constantly about 30-60 seconds. Remove from heat, stir in vanilla.
Spread into baked crust and refrigerate until chilled and set about 6 hours.
Calories:234, Fat 8g
EASY CARROT CAKE
~Submitted by Brenda, AL
This is from my Cooking Light Book.
1/2 cup prune puree (recipe at bottom)
2 cups all purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 cups shredded carrots
2 cups sugar
1/2 cup pineapple juice
2 eggs
2 teaspoons vanilla
cooking spray
Preheat oven to 375°.
Combine dry ingredients and set aside.
Beat all other ingredients in large bowl until blended. Add dry ingredients a little at a time stir until well blended.
Spread batter in 13x9 inch baking dish sprayed with cooking spray.
Bake 30-35 minutes or until toothpick comes out clean when inserted in center. Cool completely in dish on wire rack. Dust with powdered sugar.
Calories 240, fat 1 g
Prune Puree
8 oz pitted prunes
6 Tablespoons water
Combine in food processor or blender and pulse until smooth. Can store in fridge 1 week.
Makes 1 cup.
LOW-FAT MOLASSES JUMBLES
~Submitted by Brenda, AL
This is from my Cooking Light Book.
1/2 cup prune puree (recipe at bottom)
1/2 cup sugar
1/2 cup molasses (spray measure cup with spray for easy pour)
1 egg
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional sugar
Preheat oven to 350°. Coat baking sheets with cooking spray.
In large bowl, mix prune puree, sugar and molasses until well blended. Add egg, mix well. Combine dry ingredients except additional sugar. Stir in prune mixture just until blended. Roll heaping Tablespoons in sugar. Place on baking sheets spacing 2 inch apart and with fork flatten dough making criss cross pattern in each until 1/2 inch thick.
Bake 12 to 13 minutes or lightly brown. Remove from pan and cool on wire racks.
Makes 30 cookies
1 cookie:68 calories, fat 1 g
Prune Puree
8 oz pitted prunes
6 Tablespoons water
Combine in food processor or blender and pulse until smooth. Can store in fridge 1 week.
Makes 1 cup.
HERSHEY'S 50% REDUCED FAT OATMEAL CHIP COOKIES
~Submitted by Brenda, AL
This is from my Cooking Light Book.
1/4 cup vegetable oil spread, softened
1/4 cup sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/4-1/2 teaspoon cinnamon
1/2 teaspoon salt
2 1/2 cups quick cooking oatmeal
12 oz reduced fat semi sweet baking chips
1 cup raisins
Heat oven to 375°F
In large bowl, beat oil spread, and sugars with mixer until well mixed. Add eggs and vanilla and beat until creamy. Sift dry ingredients and add to sugar mixture a little at a time.
Stir in oatmeal, chips and raisins. Mix well. Drop by teaspoons full on ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Cool slightly and put on wire racks to cool.
1 cookie:110 calories.4 g fat
FABULOUS FRUIT BARS
~Submitted by Brenda, AL
This is from my Cooking Light book.
1 1/2 cups all purpose flour, divided
1 1/2 cups sugar, divided
1/2 cup apple sauce, divided
1/2 teaspoon baking powder
2 Tablespoons margarine
1/2 cup chopped apple
1/2 cup dried apricots, chopped
1/2 cup chopped cranberries
1 whole egg
1 egg white
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 teaspoon ground cinnamon
Preheat oven to 350°. Spray 9x13 inch baking pan with nonstick spray.
In medium bowl combine 1 1/4 cups flour, 1/2 cup sugar, 1/3 cup apple sauce and baking powder. Cut in margarine until resembles coarse crumbs.
In large bowl combine apples, apricots, cranberries, remaining apple sauce, egg white and cinnamon. Add to fruit mixture stirring just until mixed.
Press half the crumb mixture in bottom of pan. Top with fruit mixture. Sprinkle remaining crumb mixture on top.
Bake 40 minutes or until lightly browned. Broil 4 inches from heat 1-2 minutes or until golden brown. Cool on wire rack 15 minutes. Cut into 16 bars.
TOFFEE ANGEL FOOD CAKE
~Submitted by Brenda, AL
This is from my Weight Watchers Cookbook. No topping necessary for this dressed up angel food cake.
1 cup all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1/2 cup chopped toasted pecans
1/2 cup almond toffee bits
1/4 cup packed brown sugar
2 teaspoons vanilla
Preheat oven to 375°
Lightly spoon flour into large bowl, set aside. Mix cinnamon and sugar, set aside.
Beat egg whites with cream of tartar until foamy. Gradually add cinnamon sugar mixture, beat until still peaks form. Sift 1/4 cup flour and fold in to egg white mixture. Repeat until all of flour is mixed in, 1/4 cup at a time.
Combine pecans, toffee bits and brown sugar. Gently fold into egg-flour mixture.
Spoon batter into an ungreased 10 inch tube pan, spreading evenly.
Bake for 40 minutes or until cake springs back on top.
Invert pan over heatproof bottle to completely cool. Loosen cake from sides and put on serving dish.
12 servings
261 calories, 5.2 g fat
PUMPKIN BREAD PUDDING
~Submitted by Brenda, AL
I got this recipe out of my Weight Watchers recipe book.
8 1/2 cups cubed French Bread
1 cup low fat milk
1/2 cup sugar
1/2 cup fat fee canned milk
1/2 cup brown sugar
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
15 oz can unsweetened pumpkin
3 large eggs, lightly beaten
cooking spray
3 cups vanilla fat free, no sugar ice cream
Preheat oven to 350°
Place bread cubes in large bowl.
Combine milk and next 7 ingredients in another large bowl, stirring well with a whisk. Pour over bread, folding gently to coat bread cubes. Let stand 15 minutes.
Spoon into 9x13 inch baking dish, sprayed with cooking spray.
Bake 35 minutes or until set. Remove from oven and let set 15 minutes.
Serve with ice cream.
15 servings
Per serving: 209 calories,2.3 g fat.
KEY LIME TARTS
~Submitted by Brenda, AL
This is from my Light Cooking book.
1/4 cup skim milk
6 Tablespoons fresh lime juice
2 Tablespoons cornstarch
1/2 cup egg substitute
1/2 cup reduced fat sour cream
12 packs artificial sweetener
4 sheets phyllo dough (cover with wet paper towels to keep moist)
1/4 cup thawed fat free nondairy whipped topping
butter cooking spray
Whisk together milk, juice and cornstarch in medium saucepan. Cook over medium heat until thickened stirring constantly about 2 to 3 minutes. Remove from heat.
Add egg substitute, whisk constantly 30 seconds to allow egg to cook. Stir in sour cream and sweetener cover and refrigerate until cool.
Preheat oven to 350°. Spray 8 muffin cups, set aside.
Place 1 sheet phyllo dough on cutting board and spray, add second sheet and spray then third sheet and spray then fourth sheet and spray.
Cut stack of dough into 8 squares. Gently fit into muffin cups. Press into bottom and against sides. Bake 8-10 minutes or until golden brown. Carefully remove and place on wire racks to cool.
Divide mixture between the 8 cups. Top with topping. Garnish with fresh raspberries if desired.
Nutritional information: 82 calories, 1 g fat, cholesterol 5 mg
TRIPLE FRUIT TRIFLE
~Submitted by Brenda, AL
This is from my Light Cooking book.
2 ripe pears, peeled, cored and coarsely chopped
2 ripe bananas thinly sliced
2 cups fresh or frozen raspberries
1 Tablespoon lemon juice
1/4 cup reduced calorie margarine
1 cup graham crumbs
12 oz can skimmed evaporated, divided
1/3 cup sugar
1/4 cup cornstarch
1/3 cup egg substitute
2 Tablespoons nonfat sour cream
1 1/2 teaspoons vanilla
3 Tablespoons apricot all fruit spread
Combine fruit and lemon juice in large bowl. Set aside.
Melt margarine in small saucepan. Stir in cracker crumbs until well blended. Set aside.
Blend 1/4 cup milk, sugar and cornstarch in another small saucepan. Whisk in remaining milk. Bring to boil and boil 1 minute stirring constantly until thickened. Reduce heat to medium low. Blend 1/3 cup hot milk mixture with egg substitute in small bowl. Add to milk mixture. Cook 2 minutes stirring constantly. Remove from heat. Stir in sour cream and vanilla, blend well.
Spoon half mixture in trifle bowl, layer half of fruit and 1/2 cup cracker
mixture. Repeat ending with cracker crumbs.
Blend fruit spread and 1 teaspoon water until smooth. Drizzle over top. Garnish with fruit slices if desired.
1/4 cup apple juice
3 1/2 teaspoons Equal
1 Tablespoon cornstarch
1 teaspoon grated lemon zest
4 cups sliced peeled apples
Crispy topping-recipe at bottom
Combine apple juice, equal, cornstarch and lemon zest in medium saucepan. Add apples and heat to boiling. Reduce heat and simmer uncovered until juice is thickened about 5 minutes.
Arrange in 8x8 inch baking dish. Sprinkle with crispy topping. Bake at 400° for 25 minutes or until apples are tender.
Melt in 9x13x2 cake pan:
1 cube butter or margarine
Mix till smooth in a bowl:
1c. sugar or Splenda
1 c. flour
1 tsp. salt
2 tsp. baking powder
1 c. milk
Pour this mixture over the melted butter.
Top with 2 large cans of cherry pie filling.
Bake for 1 hour or till batter is done when tested with a tooth pick.
ZUCCHINI (MOCK APPLE) PIE
~Submitted by Shirley, WA State
Double pie crust either boughten or homemade
Peel Medium zucchini and slice in half and deseed
Slice in slices like you would apples for a pie. (Half moon pieces) You need 6 cups
1 c. white sugar or Splenda
2 Tbl. flour
1 tsp cinnamon
dash of fresh grated nutmeg
2 tbl. lemon juice
butter pats
Mix your slices, sugar or Splenda, spices and lemon juice.
Pour in pie crust. Dot with butter pats
Bake at 350 F. till golden brown and tests done with tip of knife. Bake like Apple Pie.
SIMPLE OFFERINGS
~Submitted by Shirley, WA State
Take a won ton skin and lay it in front of you on a plate.
Lay 1/2 inch piece of banana on top.
Spread with 1/2 tsp strawberry jam.
Brush edges with water.
Fold all the edges in to seal.
Deep fry in a med sauce pan. 2 or 3 at a time till golden brown. Remove, drain and sprinkle with powdered sugar.
Enjoy!
There is no exact amount for these. I make 4 for us and that is enough to satisfy our sweet tooth.
Soak your wooden skewers for 30 min in water. weight down.
Mix your mustard with honey and set aside.
Thread them alternately on the soaked wooden skewers.
Brush with the honey and mustard mixture.
Place on you grill and turn till toast to a golden brown.
I don't like grill marks but if you do they are okey but pineapple drys out and the banana will get soft if left very long.
PINA COLADA CAKE
~Submitted by Shirley, WA State
Preheat oven 350 degrees
1 c. coconut
1 pkg white cake mix (18.5oz)
1/2 c. water
1 c. pineapple juice divided
1/3 c. oil
1/4 c. Meyers Rum or 1/4 c. water and 1 tsp. rum ext.
4 egg whites
1/2 c. sugar
1 can white frosting or make your own
2 tsp. rum for frosting
Preheat oven to 350 degrees F. Toast the coconut for 5-7 minutes. Reserve 1/2 c. of it for frosting.
Grease a 9x13 pan.
Mix cake mix with 1/2 c. pineapple juice, the oil, 1/4 c. rum and the egg whites. Beat 2 minutes. Stir in 1/2 c. coconut. Pour into prepared pan. Bake for 25 to 35 min. Test with a tooth pick. Cool 10 min.
In a small sauce pan heat 1/2 c. pineapple juice, sugar to boiling. Poke holes in top of cake with long tyne fork. Pour over cake. Cool.
In bowl blend frosting , rum and . Ice the cake with the frosting and pat on the rest of coconut.
Serve 8-12 portions
DUTCH APPLE CAKE
~Submitted by Shirley, WA State
2 c. flour
2 tbl. sugar
1 tsp. salt
1/2 tsp. cinnamon
1/4 c. butter
2 sour apples
1 egg
3/4 c. milk
Mix and sift dry ingredients except sugar and cinnamon.. Cut in the butter, add in the milk and beaten egg that has been combined. Put dough into pan about 1/2 inch thick.
Peel, core and slice apples lengthwise. Press a edge in dough. Layer apples on dough and sprinkle on the cinnamon and sugar. Bake at 350 degrees F. until dough is golden brown and apples are tender. Serve with a plain pudding sauce or cream.
CHOCOLATE-PEANUT BUTTER CUP PIE
~Submitted by Cathy L., Staten Island, NY
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings
1/4 cup creamy peanut butter
1 cup cold skim milk
1 pkg. (4-serving size) Fat Free Sugar Free JELL-O Chocolate Flavor Instant Pudding & Pie Filling (I also make it with other pudding flavors)
1 tub (8 oz.) COOL WHIP, thawed, divided (You can use Fat Free or Sugar Free)
1 OREO Pie Crust (6 oz.) (I always use the reduced fat graham cracker pie crust)
PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping.
SPOON into crust; top evenly with the remaining whipped topping.
REFRIGERATE 3 hours or until set. Store any leftover pie in refrigerator.
Click if you have a submission for the Favorites
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Publisher's Choice
BANANA SPLIT CAKE
Serves 16 (yeah, right!) and takes only 10 minutes to prepare. MY kind of dessert!
Instructions:
Cover the bottom of a 9x13 inch pan with graham cracker sheets
In a medium bowl, prepare pudding with two (2) cups fat free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.
Spread the crushed pineapple over the pudding layer and top with bananas, then add whipped topping. Sprinkle pecans on top.
Nutritional Information:
156 calories
6g total fat
4g saturated fat
11mg cholesterol
194mg sodium
21g total carbohydrate
1g dietary fiber
11g sugars
3g protein
In a medium mixing bowl, whisk together the milk, chocolate pudding mix, and the instant espresso. Use hand mixer to mix ingredients.
Preheat oven to 400 degrees F.
Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown.
Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and cool completely.
Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of whipped topping. Sprinkle with cocoa powder.
Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly.
Source: Food Network "Semi-Homemade Cooking with Sandra Lee"
CREAM CHEESE YOGURT PIE
Looking for a no-bake cheese cake recipe? Cream Cheese Yogurt Pie is a light, refreshing treat. It's a perfect summer dessert. This pie is especially delicious topped with fresh or frozen fruit. If you're looking for cheese cake recipes but want something quick and easy, this is the dessert for you!
Note: You'll need a prebaked pie crust.
Blend together:
1 cup 250 mL cream cheese, softened
1 cup 250 mL plain yogurt
Add:
1/4 cup 50 mL dry milk powder
Add:
1/4 cup 50 mL honey
Mix well.
Pour into a baked pie shell.
Freeze until firm.
Let stand at room temperature for 15-30 minutes before serving.
I don't recall where this recipe came from but I've had it for years. It is a keeper.
Ingredients:
2 egg whites
1 package (10 oz. size) frozen sliced strawberries, thawed
1 teaspoon lemon juice
1 teaspoon vanilla
3/4 cup sugar (or equivalent sugar substitute)
A few drops of red food coloring
1 package Dream Whip reduced fat, prepared
1 (10" size) graham cracker crust, reduced fat
Directions:
Beat first five ingredients for 20 minutes in large bowl, at high speed. Fold in food color and whipped cream. Pour into crust and freeze.
Serves 10.
RAINBOW FRUIT SALAD
Good as a side dish or dessert, this salad made from fresh fruit is naturally low in fat, saturated fat, and sodium and is cholesterol free.
Fruit salad:
1 large mango, peeled and diced
2 C fresh blueberries
2 bananas, sliced
2 C fresh strawberries, halved
2 C seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
Honey orange sauce:
1/3 C unsweetened orange juice
2 Tbsp lemon juice
1-1/2 Tbsp honey
1/4 tsp ground ginger
dash nutmeg
Prepare the fruit.
Combine all the ingredients for the sauce and mix.
Just before serving, pour honey orange sauce over the fruit.
Yield: 12 servings--Serving Size: 4 oz cup
Each serving provides:
Calories: 96
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 4 mg
Ingredients:
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 cup white sugar
1/8 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 (4 ounce) jar pureed prunes baby food
2 eggs
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
2. In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
3. Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Ingredients:
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups 2% milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup low-fat sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple - peeled, cored and sliced
Directions:
1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
This came from a recipe card I got at the old Safeway store that used to be open nearby.
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Serves 12.
Calories: 128; Total Fat: 0.2g; Cholesterol: 0mg; Sodium: 88mg; Total Carbohydrates: 29.6g; Dietary Fiber: 1g; Protein: 2.4g
PINEAPPLE ANGEL FOOD CAKE
Ingredients:
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
2. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
4. Serve with whipped topping.
Nutrition Info:
Servings Per Recipe: 24
Amount Per Serving
Calories: 127
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 166mg
Total Carbohydrates: 22.1g
Dietary Fiber: 0.2g
4 cups Apples, peeled, sliced
1/2 cup Frozen apple juice Concentrate, undiluted
2 tsp. Tapioca or cornstarch
1/2 to 1 tsp. cinnamon
Low-fat pie crust (recipe follows)
Mix apples and all ingredients until well coated; pour into pastry shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.
No nutritional values available.
NO CHOLESTEROL, LOW SODIUM, LOW-FAT PIE CRUST
For Double Crust:
3 c. flour
1/2 tsp. salt
3/4 c. Puritan oil
2 tsp. vinegar
5-6 tbsp. ice water
In a small bowl, stir flour and salt. Combine oil, vinegar and water. Add to flour and quickly stir until mixture forms a ball. Place dough between 2 sheets of waxed paper to roll out. After placing dough in pie pan, chill 15 minutes before baking. Bake unfilled pie shell in 475 degree oven for 8-10 minutes. Bake filled pie according to recipes.
1/6 pie crust contains: 1 gram saturated fat, no cholesterol.
The Taste of Home Cookbook
An enormous five-ring binder encompasses 1,125 recipes with color photos, blank recipe cards, and handy pockets for notes and shopping lists.
You Save: $10.18 (34%)
Eligible for F-R-E-E Super Saver Shipping
Grandma's Favorites
Over 350 Best-Loved Recipes Handed Down through the Generations - From Sunday Pot Roast to Oatmeal Cookies (Taste of Home) (Hardcover)
You Save: $8.48 (34%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker Cookbook:
Everything You Need to Know to Cook Today (Ring-bound)
You Save: $11.08 (37%)
Eligible for F-R-E-E Super Saver Shipping
Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
You Save: $7.98 (40%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
You Save: $9.23 (36%)
Eligible for F-R-E-E Super Saver Shipping
Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
You Save: $2.52 (23%)
Eligible for F-R-E-E Super Saver Shipping
*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).
The information contained in issues and the website of A to Z Recipes is for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
