Banana-Caramel Pie (8 Servings)
Ingredients:
1 1/2 cups chocolate wafer cookie crumbs -- (36 cookies)
3 tablespoons reduced-calorie stick margarine -- melted
3 cups Banana-Nut Ice Milk (see recipe below)
1 1/4 cups frozen reduced-calorie whipped topping -- thawed and divided
12 small soft caramel candies
2 tablespoons light chocolate sauce
Directions:
- Combine cookie crumbs and margarine in a small bowl, and stir well. Press into bottom
and 1 inch up the sides of a 9-inch pie plate; freeze 1 hour.
- Spread Banana-Nut Ice Milk into prepared crust, and freeze for 1 hour or until
firm. Place 3/4 cup whipped topping in a freezer-safe bowl, and set aside.
- Place caramels in a small saucepan; cook over medium-low heat until melted and smooth,
stirring constantly. Remove from heat; stir in remaining 1/2 cup whipped topping. Fold
caramel mixture into the 3/4 cup whipped topping; cover and freeze 30 minutes.
- Spread caramel mixture over pie; freeze 1 hour or up to 3 days.
Notes : To serve, place chocolate sauce in a zip-top
heavy-duty plastic bag, and seal bag. Snip a tiny corner off bag; drizzle chocolate over
plate and pie.
Banana-Nut Ice Milk
(4 Servings)
Ingredients:
3/4 cup sugar
1 carton egg substitute -- (4-ounce)
1 cup mashed very ripe banana
1/2 teaspoon vanilla extract
1 dash salt
1 1/4 cups 2% low-fat milk
1 cup evaporated skimmed milk
3 tablespoons chopped pecans -- toasted
Directions:
- Place the sugar and egg substitute in food processor; process 1 minute. Add banana,
vanilla, and salt; process until smooth. Pour the mixture into a large bowl; stir in
milks.
- Pour mixture into the freezer can of a 1-quart ice-cream freezer; freeze according to
manufacturer's instructions. Spoon into a freezer-safe container; stir in pecans. Cover
and freeze for at least 1 hour.
Apple Whiskey Barrels (2 Servings)
Ingredients:
1/4 cup pitted dried cherries
3 tablespoons firmly packed brown sugar -- divided
1/2 teaspoon ground cinnamon
1/4 teaspoon grated lemon rind
1 tablespoon bourbon
2 large unpeeled cooking apples
1/2 cup boiling water
Directions:
- Combine cherries, 2 tablespoons brown sugar, cinnamon, lemon rind, and bourbon in a
small bowl; stir well, and set aside.
- Core apples three-fourths of the way through. (Do not cut through bottom). Peel top
third of each apple. Place in a baking dish. Fill centers of apples with cherry mixture.
- Sprinkle the remaining 1 tablespoon brown sugar in bottom of dish. Pour boiling water
into baking dish. Bake at 400 degrees for 45 minutes or until tender, basting apples once
with syrup from pan.
Serving Ideas : To serve, drizzle with remaining syrup.
Berry Trifle (10 Servings)
Ingredients:
1 1/2 cups boiling water
6 ounces raspberry-flavored gelatin dessert -- (2 packages)
1 cup cold water
24 ice cubes
2 cups sliced banana
21 ounces blueberry pie filling -- (1 can)
4 cups angel food cake -- 1-inch cubes
1/2 cup orange juice
5 ounces vanilla instant pudding-and-pie filling -- (1 package)
2 1/2 cups 2% low-fat milk
1 cup frozen reduced-calorie whipped topping -- thawed
Blueberries and raspberries -- (optional)
Mint sprigs -- (optional)
Directions:
- Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2
minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any
unmelted ice cubes. Stir in banana and blueberry pie filling; set aside.
- Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well.
Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
- Prepare pudding according to package directions, using
2-1/2 cups of 2% low-fat milk.
- Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill.
Notes : The fat content is extremely low, but the
calories can be reduced by substituting sugar-free gelatin and pudding mixes. Garnish with
blueberries, raspberries, and mint, if desired.
Fresh Fruit with Strawberry
Sauce (4 Servings)
Ingredients:
1 cup frozen unsweetened whole strawberries -- thawed
2 teaspoons sugar
1/4 teaspoon grated orange rind
2 cups orange sections -- (6 oranges)
1 cup cubed peeled kiwi fruit -- (3 kiwi fruit)
Directions:
Place the first 3 ingredients in a blender, and process until smooth; set sauce aside.
Notes : To serve, spoon � cup orange sections and �
cup kiwifruit into each of 4 small bowls; top each serving with 3 tablespoons sauce.
Fruit with Sparkling Custard
Sauce (4 Servings)
Whisking the champagne into the custard sauce just before serving adds
sparkle to this dessert. Substitute raspberries and nectarines with blueberries and
peaches, if desired.
Ingredients:
1 1/4 cups 1% low-fat milk
1/2 cup sugar
1 tablespoon cornstarch
1 large egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup brut champagne
1 1/2 cups fresh raspberries
3 medium nectarines, each cut into 8 wedges
Directions:
- Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny
bubbles form around edge (do not boil). Remove from heat.
- Combine sugar and cornstarch in a medium heavy saucepan; add milk, stirring with a
whisk. Cook over medium heat 4 minutes or until thick, stirring constantly.
- Gradually add hot milk mixture to egg in a bowl, stirring constantly with a whisk.
Return milk mixture to pan. Cook over medium-low heat 6 minutes or until thick, stirring
constantly. Remove from heat. Pour into a bowl, stir in vanilla. Cove surface with plastic
wrap; chill.
- Stir champagne into chilled custard, and serve with raspberries and nectarines.
Lemon Pudding With Blueberry
Sauce (2 Servings)
Ingredients:
1/4 cup frozen egg substitute -- thawed
1/4 cup sugar
1/3 cup 2% low-fat milk
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon reduced-calorie margarine -- melted
2 tablespoons all-purpose flour
Vegetable cooking spray
1 tablespoon sugar
1 tablespoon water
1 teaspoon cornstarch
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 cup fresh blueberries
Directions:
- Beat egg substitute at high speed of an electric mixer for 1 minute. Add � cup sugar;
beat 1 minute. Add milk and next 3 ingredients; beat well.
- Add flour; beat until well blended. Pour half the mixture into each of 2 (6-ounce)
custard cups or ramekins coated with cooking spray. Place custard cups in a 9-inch square
baking pan. Add water to pan to a depth of 1 inch. Bake at 325 degrees for 30 minutes or
until set. Remove cups from water; set aside.
- Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well.
Add blueberries; stir well. Microwave at HIGH 3 minutes or until thickened and bubbly,
stirring after 1-� minutes. Spoon half of the mixture over each pudding.
Oatmeal-Raisin Cookies (4 Dozen)
Ingredients:
3/4 cup firmly packed brown sugar
6 tablespoons margarine -- softened
1/4 cup sugar
1 egg
6 tablespoons skim milk
1 teaspoon vanilla extract
1cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup quick-cooking oats -- uncooked
3/4 cup raisins
Vegetable cooking spray
Directions:
- Cream first 3 ingredients at medium speed of an electric mixer until light and fluffy.
Add egg; beat well. Add milk and vanilla; beat well.
- Combine flour and next 4 ingredients; gradually add to creamed mixture, beating well.
Stir in oats and raisins.
- Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake
at 375 degrees for 9 minutes or until lightly browned. Cool on wire racks.
Tiramis� (8 Servings)
Try freezing Tiramis� for two hours before serving so it
will cut cleanly.
Ingredients:
2/3 cup sifted powdered sugar
1 (8 oz) tub reduced-fat cream cheese
1 1/2 cups frozen reduced-calorie whipped topping, thawed and divided
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso coffee granules
2 tablespoons Kahl�a or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoons unsweetened cocoa
Directions:
- Combine powdered sugar and cream chesses in a bowl, and beat at high speed
of a mixer until well-blended. Gently fold 1 cup whipped topping into
the cheese mixture.
- Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler;
place over simmering water. Beat at high speed of a mixer until still
peaks form. Gently stir one-fourth of egg white mixture into cheese
mixture. Gently fold in remaining egg white mixture; set aside.
- Combine hot water and next 3 ingredients; stir well. Split the
ladyfingers in half lengthwise. Arrange 20 ladyfingers in half
lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom
of an 8-inch square baking dish.
- Drizzle half of the espresso mixture over ladyfinger halves. Spread
half of cheese mixture over ladyfinger halves; repeat procedure with the
remaining ladyfingers halves, espresso mixture, and cheese mixture.
Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle
with cocoa. Serving size: 1 (4 x 2-inch) piece.
CALORIES 226 (28% from fat); PROTEIN 4.7g; FAT 7g (sat 4.1g,
mono 2g, poly 0.8g); CARB 30g; FIBER 0g; CHOL 41mg; IRON 0.1mg; SODIUM 199mg;
CALC 49mg
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Revised: September 24, 2002
