1 serving cooking spray (5 one-second sprays per serving)
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted
Instructions
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.
Mix milk and pudding with a wire whisk. Add Spice, and Splenda (if using). Mix in Pumpkin and divide between 4 small dishes. Refrigerate for at least 1 hour
8 medium Granny Smith apples --to equal 4 cups
1 cup unsweetened apple juice
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup Splenda -- +1/2 tsp. salt
2 teaspoons apple cider vinegar
1/2 cup raisins
1/4 cup mixed dried fruit
1 tablespoon cornstarch
1 tablespoon water
1 frozen pie crust -- thawed for 10 mins.
Directions:
Peel, core and slice the apples. Place the apple juice, cider vinegar, splenda, cinnamon, allspice and nutmeg in a large saucepan on med/high heat. Bring to a boil,add apples, raisins and mixed dried fruit and reduce heat to low. Cook on low until apples are just fork tender.
Mix the cornstarch and water, remove pan from heat, stir the cornstarch mixture into the hot apple mixture; stirring constantly. Return pan to heat and let mixture boil for a minute. Stir to prevent lumps from forming.
Place the thawed pie crust into an 8 inch pie plate. Trim the crust to the edge of the pie plate.
Pour the hot apple mixture into the crust, decorate with any pastry scraps.
Bake at 350 degrees for 40- 50 minutes or until crust is a golden brown. Cool on rack before slicing.
1 cup Carnation Evaporated Milk
1/2 cup granulated sugar
2 (12 oz ) packages semisweet chocolate chips
1/4 cup liqueur
Nestles Quik or icing sugar
Directions:
Line 9-inch (2.5 L) square cake pan with foil; set aside. In medium sized heavy saucepan, combine
evaporated milk and sugar; cook over medium heat, stirring, until mixture comes to full boil. Boil
for 3 minutes, stirring constantly; remove from heat.
Add chocolate chips and liqueur; stir vigorously until chocolate is melted and smoothly combined.
Pour into prepared pan. Refrigerate for 2 to 3 hours or until firm. Cut into 1-inch (2.5 cm)
squares. Toss squares in chocolate drink mix until coated.
Place in foil or paper candy cups and keep refrigerated until just before serving. (Squares can be
layered between waxed paper in airtight container and refrigerated for up to 1 week.)
Alcohol Tip: For a non-alcoholic version, substitute hot strong coffee made with Nescafé Rich
Blend Instant Coffee or Nescafé Instant Express for the liqueur.
Makes 80 Servings (4 squares per serving) 1 Pt. per serving
Nutritional info: Calories 48, Total Fat 1.2 g, Dietary Fiber 0 g
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 cup sifted confectioners sugar
1/2 cup light cream cheese at room temperature
1/2 tsp almond extract
Reserve 2 tablespoons of the cocoa powder on a sheet of waxed paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend the remaining 1/2 cup cocoa powder, the confectioners sugar, cream cheese and almond extract. Drop by rounded teaspoons onto the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm, 1-2 hours.
Makes 24 servings; 1 pt. per serving
PER SERVING: 45 Calories, 1 g Total Fiber, 1 g Total Fat,
In a mixing bowl, combine corn syrup and peanut butter. Mix well. Add crushed cookies. Mixture
should hold together without being sticky. Roll mixture into 20 one inch balls. Coat balls with
powdered sugar. Chill until ready to serve. Makes 20 servings.
Nutritional Analysis per serving Calories 58;Fat 2 g; Fiber 0.3 g
2 cups almonds, whole
1/4 cup honey
2 teaspoons grated orange peel
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg or grated
1 cup chopped dried apricots
1 cup pitted dates finely chopped
1 cup confectioner's sugar
Preheat oven to 400 F
Arrange almonds on a baking sheet in a single layer and toast in oven
for 10 minutes. Cool and finely chop (or use food processor).
Meanwhile, combine honey, orange zest, cinnamon, allspice and nutmeg in a medium bowl. Add almonds, apricots and dates - mix well. Pinch off rounded teaspoon size pieces of the mixture and roll into balls. (Rinse your hands
often, as mixture tends to be sticky). Roll balls in sugar then refrigerate in single layers between 2 layers of wax paper in airtight containers for up to one month.
Makes about 75 bon bons, at 1 pt. each
Nutrional information per bon bon: 30.8 cal, 0.8g fat, 0.5g fibre
NOTE: They taste better if allowed to sit for a days or to let the flavors merge and they may need to be dusted with confectioner's sugar just before serving.
Melt Margarine over low heat. Add Chocolate and stir just until melted. Remove from heat stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture into a lightly greased 8 inch square pan. Refrigerate until firm. Cut into
1 inch squares. Store in Refrigerator.
Makes 64 squares of fudge; serving is 2 pieces. 2 pieces can count as 1 pt
12 average sized reduced-fat vanilla wafers
1/4 oz unsweetened gelatin
1/4 cup water
1 cup fat-free milk
1/3 cup sugar
1/3 cup unsweetened cocoa
1 tsp vanilla extract
1 3/4 cup Cool Whip Whipped Topping, or similar topping (thawed if frozen)
1 cup raspberries
Line a 12-hole muffin tin with foil muffin liners; place 1 cookie on the bottom of each.
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a bowl; whisk in whipped topping. Pour into lined muffin cups. Chill until firm, about 3 hours. Peel away foil liner, place on serving plates and garnish with raspberries.
1 1/4 cup + 2 Tbsp white whole wheat flour
1 cup Quaker Oats Quick Oats Cereal
3/4 cup packed light brown sugar
1/2 cup I Can't Believe It's Not Butter! Light Stick Margarine
8 oz Kraft Philadelphia Free Plain Cream Cheese
14 oz fat-free sweetened condensed milk
4 items egg white(s)
1 tsp vanilla extract
16 oz low-sugar strawberry jam
In a bowl, combine 1 1/4 cups flour, oats, brown sugar, and butter. Mix until crumbly. Press 2.5 cups of the mixture into the bottom of a greased (Pam) 13x9x2 baking dish. Bake at 350 for 10 minutes. In a mixing bowl, beat the cream cheese until smooth. Add the condensed milk, egg whites, vanilla, and remaining flour. Mix well. Spoon over prepared crust. Spoon the strawberry jam over cream cheese mixture. Sprinkle with the remaining crumb mixture.
Bake at 350 for 30-35 minutes, or until center is almost set. Cool on a wire rack before cutting.
Combine pudding mix and milk and beat. Pour half of pudding into 2 quart bowl or trifle dish. Top with vanilla wafers, then sprinkle with strawberries. Top with remaining pudding. Cover and refrigerate at least 4 hours or up to 24 hours. Makes 16 servings.
2 c. all-purpose flour
2 tsp. baking powder
2/3 c. reduced-fat margarine
2 T. granulated sugar
2/3 c. ground almonds
1/3 c., plus 2 T. candied cherries, finely chopped
1 large egg, beaten
3/4 c. skim milk
1 tsp. almond extract
Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling. Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.
Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving. serves 16
One serving (1/16 of recipe) equals: Calories: 130, Fat: 5 g, Fiber: 1 g, Points = 3
1/3 cup Kahlua Cafe Flavor General Foods International Coffees powder, divided
2 Tbsp. hot water
1 pkg. (3 oz.) lady fingers biscuits, split
2-1/2 cups cold fat free milk, divided
1 container (8 Oz.) Philadelphia Fat Free Cream Cheese
1 pkg. (8-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie
Pudding & Pie Filling
1 cup thawed Cool Whip Lite Whipped Topping
Dissolve 1 tablespoon of the flavored instant coffee in hot water in small bowl. Cover bottom and sides of shallow 2-quart dessert dish with lady fingers. Sprinkle dissolved flavored instant coffee over lady fingers.
Place 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container; cover. Blend on medium speed until smooth. Add pudding mix and remaining 2 cups milk; cover. Blend on medium speed until smooth. Carefully pour into prepared bowl. Top with whipped topping.
Refrigerate at least 3 hours or until set. Just before serving, sprinkle with additional undissolved flavored instant coffee, if desired.
Heat oven to 350ºF. Coat a 9-inch square cake pan with cooking spray.
In a bowl mix together flour, baking powder, ginger, baking soda and salt.
In a separate bowl stir the butter, brown sugar, buttermilk, molasses, 1/4 cup water and egg together until smooth.
Stir dry ingredients into butter mixture. Pour into pan. Bake until cake springs back when lightly touched, about 45 to 50 minutes. Serve warm or at room temperature.
Tip: For spicier gingerbread add 1/2 teaspoon white pepper, 1/4 teaspoon cloves and 1/2 teaspoon cinnamon with the ginger.
1 cup sugar
1/2 cup reduced-calorie margarine, at room temperature
1 large egg(s), lightly beaten
1/4 cup light corn syrup
2 tbsp fresh lemon juice
1 tbsp vanilla extract
2 3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cardamom, if desired
2 large egg whites
2 cup powdered sugar, lightly packed
In a large bowl with a mixer on medium, beat sugar and margarine together until crumbly. Add 1 egg, corn syrup, lemon juice and vanilla; beat until smooth and pale in color.
In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Slowly beat flour mixture into margarine mixture until blended. Divide dough into four equal parts and flatten each quarter to form a round. Wrap each in plastic; refrigerate 30 minutes or overnight.
Preheat oven to 350F.
Lightly spray baking sheet(s) with cooking spray. On a lightly floured board roll out one round to 1/4-1/8 inch thickness. With a lightly floured Christmas tree cookie cutter (about 2 inches tall), cut out cookies and transfer them, about 2 inches apart, to baking sheet(s); repeat with remaining dough.
Bake until golden brown on bottom, 5 to 9 minutes. Remove from the oven; cool completely.
For Royal Icing:
in a large bowl whip egg whites and powdered sugar at low speed until sugar is moistened. Beat at high speed until glossy and stiff peaks form when beaters are lifted, about 6 minutes. Divide icing depending on how many colors you want to use. Add food coloring to achieve desired tint. To decorate cookies place icing in a small plastic bag; snip a tiny hole off one
corner of the bag. Pipe icing onto the cooled cookies to create tree-trimming designs and ornaments.
Tip: you can use colored sugar crystals and other colorful sprinkles instead of the icing
