Showing posts with label Dessert recipes. Show all posts
Showing posts with label Dessert recipes. Show all posts
6.2.17
LOW FAT TIRAMISU CHEESECAKE [6-2-17]
LOW FAT TIRAMISU CHEESECAKE
Ingredients
2 pk (8 ounces ea) fat-free cream cheese
1 pk (4 ounces) sugarfree instant vanilla pudding mix
2/3 cup dry milk powder
1 cup cold coffee
1 teaspoon Brandy extract
3/4 cup Cool-Whip Lite
1 (6 ounce) prepared chocolate pie crust
2 tablespoons unsweetened cocoa
Directions
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk. Blend in brandy extract and 1/4 cup Cool Whip Lite. Spread mixture into pie crust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least hour. Cut into 8 servings.
Yield: 8 Servings
207 calories; 7 gm fat; 11 gm protein; 25 gm carbohydrate;
636 mg sodium; 71 mg calcium; 1 gm fiber
25.1.16
Apple Dumplings (low calories) - Low Fat Recipes
Apple Dumplings (low calories)
Ingredients
2 tablespoons firmly packed light brown sugar
11/2 teaspoons cinnamon
1 teaspoon cornstarch
1 teaspoon vanilla extract
6 McIntosh apples, peeled and cored
6 square egg roll wrappers
Directions
Preheat the oven to 375' degrees F. Spray six 23/411 muffin cups with non-stick cooking spray. In a large bowl, combine the sugar, cinnamon, cornstarch, vanilla and 1 tablespoon water. Add the apples; toss to coat. Place one apple in the center of each egg roll wrapper. Bring the corners up to the top of the apple, pressing and folding to seal the edges. Stand each dumpling in a muffin cup and lightly spray the tops with non-stick cooking spray. Bake until golden, about 20 minutes. Cool on a rack 15 minutes; serve warm.
Makes 6 servings
165 Calories, 1 G Total Fat, 0 G Saturated Fat, 3 mg Cholesterol, 164 mgSodium, 36 G Total Carbohydrate, 2 G Dietary Fiber, 3 G Protein, 28 Ing Calcium.
28.11.15
Rhubarb Poached in Jasmine Tea with Ginger
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Rhubarb Poached in Jasmine Tea with Ginger
Ingredients:
1 1/4 cups water
3 jasmine blend tea bags
2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
2 cups sugar
2 tablespoons minced peeled ginger
Mascarpone Cream
Directions
Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
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Rhubarb Poached in Jasmine Tea with Ginger
Ingredients:
1 1/4 cups water
3 jasmine blend tea bags
2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
2 cups sugar
2 tablespoons minced peeled ginger
Mascarpone Cream
Directions
Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
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21.10.15
Peaches in Fresh Berry Coulis
Peaches in Fresh Berry Coulis
To choose a perfect peach, use your nose. It should exude an intense fragrance.
Ingredients
4 large ripe peaches, peeled, pitted, and sliced
Zest and juice of 1 lemon
1 cup fresh raspberries
1/2 cup whole blueberries or blackberries
1/3 cup honey
Crushed amaretto cookies (optional)
Directions
Place peach slices in a large bowl, add zest and juice, and toss well to combine. In a blender or food processor, puree berries and honey. Press puree through a fine mesh sieve to remove seeds. Pour berry puree over peaches and toss to combine. Cover and refrigerate for at least 1 hour. Stir gently before serving and garnish with amaretto cookie crumbs, if desired.
Makes 4 servings.
18.8.15
Low Fat Recipes: Orange-Cream Cheese Frosting
Low Fat Recipes: Orange-Cream Cheese Frosting
Ingredients
1/2 cup low-fat cottage cheese
1 8 oz. pkg reduced-fat cream cheese, softened
2 teaspoons vanilla extract
1 teaspoon grated orange rind
1 cup sifted powdered sugar
Directions
Process cottage cheese in a food procrssor until smooth (3 - 5 minutes). Add cream cheese, vanilla, and orange rind; process just until smooth. Add powdered sugar; pulse 3 - 5 times or until smooth.
Yield: 1-1/2 cups
Per serving:
Calories - 213
Fat - 5.6 grams
Cholesterol - 10 milligrams
Sodium - 282 milligrams
Exchanges - 2 Starch, 1 Fat
11.8.15
Low Fat Recipes: Orange-Cream Cheese Frosting
Low Fat Recipes: Orange-Cream Cheese Frosting
Ingredients
1/2 cup low-fat cottage cheese
1 8 oz. pkg reduced-fat cream cheese, softened
2 teaspoons vanilla extract
1 teaspoon grated orange rind
1 cup sifted powdered sugar
Directions
Process cottage cheese in a food procrssor until smooth (3 - 5 minutes). Add cream cheese, vanilla, and orange rind; process just until smooth. Add powdered sugar; pulse 3 - 5 times or until smooth.
Yield: 1-1/2 cups
Per serving:
Calories - 213
Fat - 5.6 grams
Cholesterol - 10 milligrams
Sodium - 282 milligrams
Exchanges - 2 Starch, 1 Fat
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