Desserts-Goodies

PECAN PIE MUFFINS

1 cup packed brown sugar
� cup all purpose flour
1 cup chopped pecans
2/3 cup butter melted
2 eggs, beaten

In a bowl, combine brown sugar, flour and pecans. Set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper-lined miniature muffin cups two-thirds full. Bake 350 degrees for 20-25 minutes or until muffins test done. Remove immediately to cool on wire racks. Yield: 2 � dozen.

~~~~~~~~~~~~~~~~~~

PISTACHIO DREAM CAKE

This is a good low fat cake recipe and boy is it delicious!!

1 pkg. (18 � oz) light yellow cake mix
1 pkg. Instant sugar-free pistachio pudding mix
1 carton 8 ounces nonfat plain yogurt
3 egg whites
1 t. vanilla extract
1 cup diet lemon-lime soda

FROSTING:

1 � cups cold skim or 1 % milk
1 pkg. instant sugar-free pistachio pudding mix
2 cups light whipped topping.

In a mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. Pour into 13 X 9 X 2 baking pan coated with nonstick cooking spray. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 20 servings

Nutritional Analysis: One serving equals 148 calories, 300 MG sodium, 1 mg cholesterol, 28 gm carbohydrates. 3 gm protein, 2 gm fat. Diabetic Exchange: 2 starches.

~~~~~~~~~~~~~~~~~~~

BLACK FOREST PIE

� cup of sugar
1/3 cup baking cocoa
2 T. all-purpose flour
1/3 cup of milk
� cup butter or margarine
2 eggs, lightly beaten
2 cans of cherry pie filling, divided
1 unbaked pastry shell (9-inch)
Whipped topping, optional

In a saucepan, combine sugar, cocoa, flour, and milk until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan. Fold in l can of pie filling. Pour into pastry shell. Bake 350 degrees for 40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.