If you are looking for a GREAT low-fat dessert recipe, and you like key lime pie - this is something you should make. I made it with regular limes since finding key limes are not always the easiest, and added a touch (2 Tbs?) of lemon juice and used egg whites only instead of egg substitute and it was DELICIOUS. I did have to cook it for about 35-40 mins instead of 15. But once it cooled and refrigerated, we added fat-free Reddi Wip (ugh) and it was sooooo tasty. My husband is a key lime pie fanatic and we both gobbled it up within 2 days! Incredibly easy to make too. This one is a real keeper.
Weight Watchers Recipe
Ingredients
* 6 oz pie crust
* 14 oz fat-free sweetened condensed milk
* 8 oz fat-free egg substitute
* 8 oz fat-free whipped topping, thawed if frozen
* 1/2 cup(s) fresh lime juice, from key limes
Instructions
* Preheat oven to 325ºF. Place graham cracker crust on a baking sheet; set aside.
* Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust.
* Bake until center looks set but still slightly quivery, like gelatin, about 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours.
* Spread whipped topping over cooled pie. Cut into 10 slices and serve.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Monday, November 24, 2008
Cheesecake Swirl Bars
Yield 1 dozen
Ingredients
* 55 vanilla wafers, crushed
* 6 tablespoons butter, melted
* 1/2 cup finely chopped pecans, toasted
* 16 ounces cream cheese, softened
* 1/2 cup sugar
* 1 1/2 teaspoons rum extract
* 2 large eggs
* 1/4 cup refrigerated eggnog
* 1/2 cup white chocolate morsels, melted
* 1/2 cup double chocolate morsels, melted (we tested with Ghirardelli), or regular semisweet morsels
Preparation
Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan. Bake at 350° for 8 minutes. Cool.
Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
Bake at 350° for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars.
Christmas with Southern Living, 2005, Oxmoor House, JUNE 2005
Ingredients
* 55 vanilla wafers, crushed
* 6 tablespoons butter, melted
* 1/2 cup finely chopped pecans, toasted
* 16 ounces cream cheese, softened
* 1/2 cup sugar
* 1 1/2 teaspoons rum extract
* 2 large eggs
* 1/4 cup refrigerated eggnog
* 1/2 cup white chocolate morsels, melted
* 1/2 cup double chocolate morsels, melted (we tested with Ghirardelli), or regular semisweet morsels
Preparation
Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan. Bake at 350° for 8 minutes. Cool.
Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
Bake at 350° for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars.
Christmas with Southern Living, 2005, Oxmoor House, JUNE 2005
Cupid's Creamy Peppermint Punch
If you serve this dreamy drink in a large punch bowl, hang peppermint candy canes on the bowl's rim.
Yield Makes about 1 gallon
Ingredients
* 1 quart eggnog
* 1 (1-liter) bottle club soda, chilled
* 1/2 gallon peppermint ice cream, softened
* Hard peppermint candies, crushed
Preparation
Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.
Note: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.
Shelley Ford, Dunwoody, Georgia, Southern Living, NOVEMBER 2004
Yield Makes about 1 gallon
Ingredients
* 1 quart eggnog
* 1 (1-liter) bottle club soda, chilled
* 1/2 gallon peppermint ice cream, softened
* Hard peppermint candies, crushed
Preparation
Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.
Note: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.
Shelley Ford, Dunwoody, Georgia, Southern Living, NOVEMBER 2004
Warm Caramelized Pears with Clove Zabaglione
his stylish dessert calls for very little preparation. It can easily be doubled to serve more diners. Marsala is an Italian wine that is available dry, semisweet, and sweet. Use sweet Marsala for this recipe.
Yield 8 servings
Ingredients
* 1 teaspoon sugar
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/2 cup Marsala
* 3 tablespoons honey
* 1 tablespoon butter
* 2 pieces lemon rind (about 1 x 3-inches long)
* 4 large Bosc pears, halved and cored (about 2 pounds)
* Cooking spray
* 6 tablespoons Marsala
* 1/4 cup sugar
* 2 tablespoons water
* 1/8 teaspoon salt
* 4 large egg yolks
* 1 teaspoon butter
* Lemon zest (optional)
* Ground nutmeg (optional)
Preparation
Preheat an oven to 350°.
Combine first 5 ingredients in a small bowl; set aside.
Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.
Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.
Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.
Nutritional Information
Calories:196 (19% from fat)
Fat:4.2g (sat 1.8g,mono 1.8g,poly 0.5g)
Protein:1.8g
Carbohydrate:33.4g
Fiber:3.4g
Cholesterol:107mg
Iron:0.5mg
Sodium:58mg
Calcium:25mg
Joanne Weir, Cooking Light, NOVEMBER 2005
Yield 8 servings
Ingredients
* 1 teaspoon sugar
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/2 cup Marsala
* 3 tablespoons honey
* 1 tablespoon butter
* 2 pieces lemon rind (about 1 x 3-inches long)
* 4 large Bosc pears, halved and cored (about 2 pounds)
* Cooking spray
* 6 tablespoons Marsala
* 1/4 cup sugar
* 2 tablespoons water
* 1/8 teaspoon salt
* 4 large egg yolks
* 1 teaspoon butter
* Lemon zest (optional)
* Ground nutmeg (optional)
Preparation
Preheat an oven to 350°.
Combine first 5 ingredients in a small bowl; set aside.
Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.
Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.
Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.
Nutritional Information
Calories:196 (19% from fat)
Fat:4.2g (sat 1.8g,mono 1.8g,poly 0.5g)
Protein:1.8g
Carbohydrate:33.4g
Fiber:3.4g
Cholesterol:107mg
Iron:0.5mg
Sodium:58mg
Calcium:25mg
Joanne Weir, Cooking Light, NOVEMBER 2005
Friday, November 16, 2007
Easy-Mix Yellow Cupcake Batter
This recipe is REALLY easy, and makes a moist, completely yummy cake. I use it all the time to make cupcakes and will also make a great two-layer 9" round cake.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
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