| BITTERSWEET CHOCOLATE TORTE- 3 Stars Cake 6 tbs. margarine 4 oz. unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot preserves with NutraSweet, or apricot spreadable fruit (no sugar added) 2 tsp. instant coffee crystals 1 egg yolk 1 tsp. vanilla extract 10 3/4 tsp. Equal for Recipes (or 36 packets Equal Sweetener) 3 egg whites 1/8 tsp. cream of tartar 1/4 cup flour 1/8 tsp. salt Rich Chocolate Glaze 1/4 cup skim milk 2 oz. unsweetened chocolate, cut into small pieces 3 1/2 tsp. Equal for Recipes (or 12 packets Equal Sweetener) Preheat oven to 350 degrees F. Heat margarine, chocolate, milk, apricot preserves, and coffee crystals in a small saucepan, whisking frequently until chocolate is almost melted. Remove from heat and continue whisking until the chocolate is melted and the mixture is smooth. whisk in egg yolk and vanilla. Add Equal, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in a large bowl. Fold chocolate mixture into the egg whites. Combine the flour and salt and fold it into the chocolate/egg whites mixture. Lightly grease the bottom of an 8" round cake pan and line it with parchment or wax paper. Pour the cake batter into the prepared pan. Bake in preheated oven until the cake is just firm when lightly touched, 20 to 25 minutes, and tests done with a toothpick. Do not overbake. Carefully loosen side of cake from pan with a small sharp knife (this will keep the cake from cracking as it cools). Cool cake completely in pan on wire rack, then refrigerate until chilled, about 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze. Rich Chocolate Glaze Heat milk and chocolate in a small saucepan, whisking frequently until the chocolate is almost melted; remove from heat and continue whisking until chocolate is melted and mixture is smooth. Whisk in Equal. Cool to room temperature and refrigerate glaze if necessary until thick enough to spread. Makes 12 servings, 3 Stars each. |
| CHEESECAKE BROWNIES- 3 Stars Cheesecake 4 oz. recuced fat cream cheese 1/3 cup sugar 1 tbs. flour 1 tsp. vanilla extract 1 egg white Brownies non-stick cooking spray 1 oz. semi-sweet chocolate 3 tbs. butter or margarine 2/3 cup flour 1/4 tsp. baking powder 1/4 tsp. baking soda 1 egg 1 egg white 1 cup sugar 1/2 cup unsweetened cocoa 1 tbs. water 1 tsp. vanilla extract Preheat oven to 350 degrees F. In a large bowl, beat together the cream cheese, sugar, flour, vanilla and egg white; set aside. Coat the bottom of an 8" square baking pan with cooking spray. In a small saucepan, melt the butter over very low heat. Chop the chocolate and add to the butter, stirring continuously until melted; set aside. Sift the flour, baking powder and baking soda together into a medium bowl. In a large bowl, beat the egg, egg white, sugar, cocoa, melted chocolate mixture, water and vanilla. Add the flour mixture and beat until blended. Spread 2/3 of the chocolate batter in the prepared pan, then pour the cheesecake mixture over it. Drop the remaining chocolate batter by spoonfuls over the cheesecake, then using a knife, swirl the layers together for a marbled effect. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack, then cut into 16 squares. Each square is 3 Stars. |
| FRESH FRUIT WITH CITRUS GINGER SAUCE- 2 Stars 3/4 cup low-fat vanilla yogurt 3 tablespoons light sour cream 1 1/2 teaspoons fresh lime juice 1 tablespoon orange marmalade 1 tablespoon ginger root, finely chopped (or grated) 4 cups fresh fruit (apples, pears, grapes, oranges, melon, nectarines, etc.) Mix together the yogurt, sour cream, lime juice, marmalade and ginger root to make the sauce. Chill 1 to 2 hours before serving. Cut up the fresh fruit and serve with the sauce. One serving is 1 cup of fruit and 1/4 cup sauce- 2 Stars. |
| ITALIAN RICOTTA CHEESECAKE- 4 Star butter flavored cooking spray 1/4 cup graham cracker crumbs 1 (32 oz.) container Sargento part-skim ricotta cheese 1/2 cup sugar 1 large egg 2 egg whites 2 tbs. flour 2 tsp grated lemon peel 1 tsp rum extract 2 tbs. sliced almonds 5 maraschino cherries, chopped 1 tbs. raisins, chopped Spray an 9" X 3" springform pan with the cooking spray. Sprinkle the bottom with the graham cracker crumbs and set aside. (You may want to wrap the bottom of the pan with foil, because the mixture may leak during baking.) Preheat oven to 350 degrees F. Blend the ricotta cheese, sugar, eggs, egg whites, flour, lemon peel and rum extract together in a food processor until smooth. Pour the cheese mixture over the crumbs in the pan. Sprinkle with the almonds, cherries and raisins. Bake for 45 minutes. With the oven door closedd, turn off the oven, leaving the cheesecake in the oven for another 30 minutes. Remove from oven and cool in the pan on a wire rack for 30 minutes. Refrigerate overnight for easier slicing. Makes 12 servings, 4 Star each. |
| KEY LIME PIE- 4 Stars 1 small box sugar-free lime Jello 1/4 cup boiling water 2 (8 oz.) fat-free key lime yogurts 1 (8 oz.) fat-free Cool Whip 1 low-fat graham cracker pie crust Mix together the Jello and the boiling water until the Jello is dissolved. Fold in the 2 containers of yogurt, and then the Cool Whip. Pour the mixture into the graham cracker pie crust. Chill 2 hours before serving. Makes 8 servings, 4 Stars each. |
| LEMON SQUARES- 3 Stars Crust: 1/4 cup granulated sugar 3 tbs. regular stick margarine or butter, softened 1 cup all-purpose flour FILLING: 3 large eggs 3/4 cup granulated sugar 2 tsp. grated lemon rind 1/3 cup fresh lemon juice 3 tbs. all purpose flour 1/2 tsp. baking powder 1/8 tsp. salt 1 tbs. powdered sugar Preheat oven to 350 degrees F. To prepare the crust, beat 1/4 cup sugar with the margarine or butter at medium speed of electric mixer until light and fluffy. Gradually add 1 cup of flour to the sugar mixture, beating at medium-low speed until the mixture resembles fine crumbs. Press the mixture into the bottom of an 8-inch square baking pan. Bake for 15 minutes and set on a wire rack to cool while you prepare the filling. To prepare the filling, beat the eggs at medium speed until foamy. Add the granulated sugar, grated lemon rind, lemon juice, flour, baking powder and salt; beat until well blended and then pour the mixture over the partially baked crust. Bake at 350 degrees F. for 25 minutes or until set. Cool on a wire rack. Sift the powdered sugar evenly over top. Cut into 16 squares. One square is 3 Stars |
| PINEAPPLE ANGEL FOOD CAKE- 3Stars 1 Angel Food Cake mix (1 lb. box) 1 can (20 oz.) crushed pineapple in unsweetened pineapple juice water if needed Preheat oven to 350 degrees F. Drain the pineapple, reserving juice. Set pineapple aside. Measure the juice and add water if necessary to make 1 1/4 cups liquid. Add the liquid to the cake mix in a large bowl and beat on low speed for 30 seconds. Beat on medium speed for another minute. Fold in the pineapple and pour into an ungreased angel food cake pan* or two 9" loaf pans. Bake for 40 to 45 minutes, until top is dark golden brown and the cracks feel very dry and not sticky. Do not underbake. If you use a tube pan, immediately turn the pan upside down onto a glass bottle. If you use loaf pans, rest them on their sides on a heatproof surface. Let cool completely. Run a knife around the edges to remove cake from pan. Store tightly covered. 12 servings- 3 points each. *Be sure that your angel food (tube) cake pan is the large size- 10" X 4". If you use a smaller tube pan or a bundt cake pan, the batter will overflow. |
| SPICY ALMOND BARS- 2 Stars 1 cup firmly packed brown sugar 1/2 stick light margarine 2 tbs. orange marmalade spreadable fruit 1 egg white 1/2 tsp almond extract 1 3/4 cups all-purpose flour 1/2 cup wheat germ 1 1/2 tsp. pumpkin pie spice 2 tsp. baking soda 2 tsp. skim milk 1/2 cup sliced almonds cooking spray ICING: 3/4 cup powdered sugar 3-4 tsp. skim milk 1/8 tsp. almond extract Heat oven to 325 degrees F. Spray 2 cookie sheets with cooking spray. Beat the brown sugar, margarine and marmalade with an electric mixer until well blended. Add the egg white and almond extract; beat well. In a separate bowl, combine the flour, wheat germ, pumpkin pie spice and baking soda. Add to the brown sugar mixture and mix well. Gather the dough into a ball and divide into 4 equal parts. Shape each part into a 12-inch log. Place two logs 5 inches apart on each cookie sheet. Flatten each log into a 2 1/2 inch wide strip. Brush each with the skim milk and sprinkle with almonds. Bake 12-14 minutes or just until set. The bars should be soft. Cool 5 minutes on the cookie sheets. Cut diagonally into 1 1/2" wide strips. Cool completely on wire racks. For the icing, combine the powdered sugar, skim milk and almond extract in a small bowl; mix until smooth. Drizzle icing over the bars and let stand until set. Store tightly covered. This recipe makes about 36 bars. One bar has 2 points. |
| TIRAMISU- 5 Stars 1/2 cup sugar 1 cup nonfat cottage cheese 1 cup nonfat sour cream 1 (8 oz.) vanilla low-fat yogurt 1 (8 oz.) light cream cheese (or Neufchatel) 2 tbs. dark rum 2 cups hot water 2 tbs. instant espresso coffee granules 40 ladyfingers 1 tsp. unsweetened cocoa In food processor, process first 6 ingredients until smooth; set aside. Combine hot water and espresso granules in a small bowl. (If you can't find espresso granules you can use the equivalent amount of strong brewed coffee or instant coffee.) Split the ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, into the coffee; place, dipped side down, in bottom of a 9" square baking dish. Dip 20 more ladyfinger halves, cut side down into the coffee; arrange, dipped side down, on top of the first layer. Spread half the cheese mixture evenly over the ladyfingers; repeat procedure with the remaining ladyfinger halves, espresso, and cheese mixture. Place a wooden toothpick in each corner and one in the center of the Tiramisu (to prevent the plastic wrap from sticking to the cheese mixture); cover with plastic wrap. Chill several hours. Remove the wooden picks and sprinkle with cocoa. Cut into squares to serve. Makes 9 servings, 5 Stars each. |
| DESSERTS |
| Apple Crisp Source of Recipe Unknown List of Ingredients 5 cups peeled, cored, and thinly sliced apple (any kind) 1 tbsp. fresh lemon juice 1/3 C. Whole wheat flour 1/3 C. Brown Sugar 1 tsp. Cinnamon 1/2 tsp. Allspice 1/4 tsp. ground nutmeg 1/4 C. toasted wheat germ 1 C. Old Fashioned Oats 1/4 C. melted butter Preheat oven to 375. Place apple slices in an 8" square shallow baking dish sprayed with non-stick spray. Sprinkle apples with lemon juice. Combine dry ingredients with oats and mix in melted butter until mixture is crumbly. Sprinkle over apples. Bake 25-35 minutes or until apples are tender. Serve warm with a dollop of FF Cool Whip. 8 SERVINGS, 3 Stars. EACH |
| Chocolate Eclair Dessert Source of Recipe Unknown List of Ingredients 24 low-fat graham crackers (approximately 1 box) 1 small box sugar-free instant chocolate pudding 4 1/2 cups skim milk 12 oz. Cook Whip Lite, thawed 2 small boxes sugar-free instant vanilla pudding Place 8 grapham crackers in bottom of 13x9 inch pan. Mix vanilla puddings and 3 cups milk well; let sit 2 minutes. Gently fold in Cool Whip. Pour half on graham crackers. Top with another 8 crackers. Pour remaining mixture; top with remaining crackers. Mix the chocolate pudding with 1 1/2 cups milk; let sit 2 minutes. Spread over graham crackers. Let sit 6 hours or overnight in a refrigerator to soften crackers. Strawberries may be served on top as a garnish. Exchange Value: 1 bread exchange + 1/4 milk exchange + |
| Dreamsicle Pudding Source of Recipe Pat from DWLZ List of Ingredients 1 box instant vanilla pudding, sugar-free (2 pts) 1 can mandarin oranges, drained (1 pt) 1 container fat-free Cool Whip, 8 oz (6 pts) l box sugar free Orange Jello (1 pt) Dissolve jello in 1 cup boiling water. Add 3 ice cubes to a cup and fill with cold water. Stir until dissolved and set aside for 5 minutes to cool. Drain oranges and set aside. With elextric mixer stir in instant pudding (dry) to jello, beating until pudding is well mixed. Let stand for 15 minutes. Then fold in the thawed cool whip and then the oranges. SERVING SIZE: 1 cup 2.5 Stars |
| Grasshopper Treat Source of Recipe WW online List of Ingredients One sheet (2 x 4") chocolate graham cracker 2 Tablespoons fat-free whipped topping Peppermint extract Green food coloring (optional, but cute) Break the graham cracker in two 2 x 2" squares. Mix a VERY small drop of mint extract and coloring with the topping and sandwich between the crackers. Wrap in a piece of plastic wrap and freeze for a couple of hours. 1 Star per sandwich |
| Kashi Krispi Treats Source of Recipe Health Network Ingredients: 2 Tbs skim milk 4 cups miniature marshmallows 1 half-oz. packet of Butter Buds 6 cups Puffed Kashi� cereal 1 cup raisins Non-stick cooking spray Instructions: Spray a 13 x 9" pan with non-stick cooking spray and set aside. Measure all ingredients and set aside. Put the skim milk and the marshmallows in a large saucepan and place over low heat so that they begin to melt. Stir often. When the marshmallows are partially melted, stir in the Butter Buds. When the marshmallows are completely melted, remove from heat. Stir in the Puffed Kashi and raisins. Spray a spatula with non-stick cooking spray and press the Kashi mixture evenly into the prepared pan. Allow to cool. Cut into 12 squares. Makes 12 squares 3 Stars per serving (1 square) |
| KERRI'S ANGEL FOOD TRIFLE- 4 Stars 1 cup skim milk Ricotta cheese 2 cups fat-free aspartame sweetened vanilla yogurt 1 (10 oz.) angel food bar cake, cut into 2" cubes 1 small container fat-free cool whip 2 cups frozen unsweetened mixed berries, thawed Combine the Ricotta cheese and yogurt in food processor until smooth. Arrange half of the cake cubes on the bottom of a medium sized glass bowl or trifle bowl. Top with 1 cup berries, then 1 1/2 cups of the Ricotta/yogurt mixture. Repeat these layers ( cake, berries, Ricotta/yogurt). Smooth the Cool Whip over the top and chill before serving. Recipe makes 8 servings- 4Starseach |
| Key Lime Pie List of Ingredients 1 Keebler Reduced Fat Graham Cracker Pie Crust 1 (4-serving pkg.) Sugar-Free Instant Vanilla Pudding Mix 1 (4-serving pkg.) Sugar-Free Lime Gelatin Mix 2 Cups Non-Fat Key Lime Pie Flavored Yogurt (Aspartame Added) 1 Tablespoon Lime Juice 2 Envelopes Artificial Sweetener 1 Cup Lite Cool Whip, Divided Combine pudding mix, lime gelatin mix, yogurt, lime juice and sweetener in medium bowl. Beat with wire whisk until smooth. Stir in 1/2 cup Lite Cool Whip. Spoon into graham cracker pie crust. Cover and refrigerate for at least 1 hour. Top with remaining 1/2 cup Lite Cool Whip. Refrigerate until ready to serve. Serves 8. Each serving = 4 Stars |
| Lemon Icebox Pie Source of Recipe First Place List of Ingredients 1 sm sugar-free instant vanilla pudding mix 1pkg sugar-free Crystal Light lemonade mix 1 3/4 c FF milk 8oz fat free Cool Whip 1 reduced fat graham cracker crust Mix pudding and lemonade mix together,add milk,wisk til smooth,fold in 1/2 of Cool Whip,Top with remaining Cool Whip. Exchanges: 1/2 milk 1 bread 1 fat |
| Pumpkin Fluff Source of Recipe Unknown List of Ingredients 1 can of Pumpkin 1 cup Fat Free Cool Whip 2 teaspoons Pumpkin Pie spice 1 Jello Fat Free Sugar Free Vanilla Instant Pudding mix Mix all ingredients together with mixer on low speed until blended. Refridgerate 4 servings at 1Star each |
| Red, White and Blueberry Crisp Source of Recipe WW List of Ingredients 2 cup(s) blueberries 2 tbsp sugar 2 cup(s) strawberries, hulled and quartered 1/2 cup(s) uncooked old-fashioned oats 2 tbsp unpacked brown sugar 2 tbsp reduced-calorie margarine, melted 1/2 cup(s) lite whipped topping Toss blueberries with 1 tablespoon of granulated sugar; set aside. Toss strawberries with remaining tablespoon of granulated sugar; set aside. Preheat oven to 375�F. Stir together oats, brown sugar and margarine; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. (The topping will stay nice and crisp if you sprinkle it on just before serving.) Yields about 1/2 cup per serving. Serves | 8 2 Stars |
| Twinkie Cake Source of Recipe Unknown List of Ingredients 1 box lowfat twinkies 1 large box sugarfree strawberry jello 1 large fat free cool whip Line a 9x9 pan w/twinkies, mix jello according to package and pour over twinkies, refrigerate until set. Top w/cool whip. Serves 10 3 Stars /per serving |
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