Kristen's Recipes

Crusts:
1 1/2 C. graham cracker crumbs
2 T. brown sugar
3 T. butter, melted
1 T. water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Cooking spray

Filling:
1/2 C. (4 oz.) 1/3-less-fat cream cheese, softened
1/2 C. reduced-fat sour cream
3 T. granulated sugar
1/2 tsp. grated orange rind
Dash of ground cloves

Topping:
1 C. fresh orange juice (about 2 oranges)
1/2 C. granulated sugar
2 C. fresh cranberries

Remaining ingredients:
20 orange sections (about 3 oranges)
5 tsp. granulated sugar, divided

Preheat oven to 350º. To prepare crusts, combine first 6 ingredients, tossing well. Spoon about 3 T. crumb mixture into each of 10 (3 x 1-inch) ceramic tartlet dishes coated with cooking spray. Press crumbs into bottom and up sides of dishes. Place dishes on a baking sheet. Bake at 350º for 12 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, beat cream cheese with a mixer at high speed until smooth. Add sour cream, 3 T. granulated sugar, rind, and dash of cloves; beat until well blended. Chill. To prepare topping, combine orange juice and 1/2 C. granulated sugar in a large saucepan. Cook over medium-high heat, stirring until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer until thick and reduced to 1 C. (about 15 minutes). Cool completely. Spread about 1 1/2 T. filling into bottom of each crust; top each tartlet with about 1 1/2 T. topping. Just before serving, top each tartlet with 2 orange sections. Sprinkle 1/2 tsp. granulated sugar over each serving. Holding a kitchen blow torch about 2 inches from the top of each tartlet, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 30 seconds). Serve within 30 minutes (do not refrigerate or caramel will melt).

Yield: 10 servings
Serving size: 1 tartlet

Calories: 240
Fat: 8.4g
Fiber: 2.4g

1 package (3 oz.) sugar free orange gelatin
1 C. boiling water
1 C. (8 oz.) reduced-fat vanilla yogurt
1/2 C. 2% milk
1/2 tsp. vanilla extract
10 plastic cups. or Popsicle molds (3 oz. each)

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 C. into each cup or mold; insert Popsicle sticks. Freeze until firm.

Yield: 10 ice pops
Calories: 31
Fat: 1.2g
Fiber: 0g

20 graham cracker squares
1 T. plus 1/3 C. sugar (divided)
2 tsp. olive oil
2 C. (16 oz. container) 2% fat cottage cheese
8 oz. lite (Neufchatel) cream cheese
1 egg
1 tsp. lemon extract
2 tsp. dried lemon peel
Confectionery sugar- optional

Preheat oven to 350 degrees Fahrenheit. In processor or blender, place graham crackers. Process to create the crumbs for the crust. You can also place the graham cracker squares in a sealed plastic bag and lb. with a mallet. In a small bowl, stir together crumbs, 1 T. of the sugar and 2 tsp. of olive oil. Press into bottom, and up the sides of a 10 1/2-inch, round (quiche size) pan (a bit larger than your traditional 9-inch pie pan). Place pie pan in center of oven and cook for 10 minutes. Remove and let cool. In a processor or blender, combine cottage cheese, lite cream cheese, egg, 1/3 C. of sugar, extract and lemon peel. Blend well. Fill cooled graham cracker crust with mixture. Bake in oven at 350 degrees Fahrenheit for 1 hour. Let cheese cake completely cool. Chill in refrigerator before serving. Sprinkle top with confectionery sugar before serving (optional).

Yield: 12 servings
Calories: 240

Vegetable-oil cooking spray
1/2 C. sugar
1/4 C. water
1/8 tsp. grated nutmeg
1 15- oz. can pumpkin purée
1/2 C. packed light brown sugar
1 T. cornstarch
1/4 tsp. salt
1/2 tsp. pumpkin-pie spice
3 large eggs
1 C. milk
1 tsp. vanilla extract
1/2 C. pomegranate seeds (optional)

Make the caramel: Preheat oven to 350 degrees F. Spray a 6-C. metal ring mold with cooking spray and set aside. In a

small saucepan over medium heat, combine sugar and water and cook until golden brown — 6 to 8 minutes. Immediately

pour caramel into the prepared ring mold and tip mold to allow syrup to coat bottom. Sprinkle nutmeg over syrup and set

ring mold aside. Make the flan: In a food processor fitted with a metal blade, combine pumpkin, sugar, cornstarch,

salt, pumpkin-pie spice, eggs, milk, and vanilla. Pour into the ring mold, cover with aluminum foil, and place in a

roasting pan. Pour hot tap water around mold to a depth of 1 inch. Bake until the flan is set — about 1 hour. Remove the

mold from the roasting pan, uncover, and cool on a wire rack. Cover and refrigerate 3 hours or overnight. To serve:

Uncover and loosen edges of flan with a table knife. Dip the mold in a bowl of hot water for 1 minute to loosen. Invert

flan onto a cake plate, allowing any remaining caramel syrup to drizzle onto the flan. Garnish with pomegranate seeds,

if desired.

Yield: 8 servings
Calories: 123
Fat: 2.9g
FIber: 2.2g

20 graham cracker squares
1 T. plus 1/3 C. sugar (divided)
2 tsp. olive oil
2 C. (16 oz. container) 2% fat cottage cheese
8 oz. lite (Neufchatel) cream cheese
1 egg
1 tsp. lemon extract
2 tsp. dried lemon peel
Confectionery sugar- optional

Preheat oven to 350 degrees Fahrenheit. In processor or blender, place graham crackers. Process to create the crumbs for the crust. You can also place the graham cracker squares in a sealed plastic bag and lb. with a mallet. In a small bowl, stir together crumbs, 1 T. of the sugar and 2 tsp. of olive oil. Press into bottom, and up the sides of a 10 1/2-inch, round (quiche size) pan (a bit larger than your traditional 9-inch pie pan). Place pie pan in center of oven and cook for 10 minutes. Remove and let cool. In a processor or blender, combine cottage cheese, lite cream cheese, egg, 1/3 C. of sugar, extract and lemon peel. Blend well. ill cooled graham cracker crust with mixture. Bake in oven at 350 degrees Fahrenheit for 1 hour. Let cheese cake completely cool. Chill in refrigerator before serving. Sprinkle top with confectionery sugar before serving (optional).

Yield: 12 slices
Calories: 271
Fat: 8g
Fiber: 0g

1 1/2 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. table salt
3/4 C. fat free Margarine
1 C. Splenda
3 large egg(s)
1 T. lemon zest
2 T. fresh lemon juice
3 T. buttermilk
1/2 C. sugar
1/2 C. lemon juice, canned or bottled
1 T. peach schnapps
berries of your choice
3 T. Splenda

Preheat oven to 350°. Butter and flour loaf pan, line bottom with parchment or wax paper. Blend together flour, baking powder and salt. Cream together margarine and 1/2 C. Splenda. Add eggs to butter mixture one at a time, blending well between each addition. Add lemon zest. Mix lemon juice and buttermilk. Add flour mixture and buttermilk mixture to egg mixture alternately. Do not overmix. Pour into pan, bake about 1 hour. Cool. Combine remaining 1/2 C. of Splenda, 1/2 C. lemon juice and peach schnapps in stainless steel or glass saucepan – DO NOT USE ALUMINUM OR COPPER! Bring to boil. Cool. in a separate bowl, sprinkle 3 T. Splenda over berries, toss lightly and set aside. Poke holes into cooled cake (using a toothpick) while still in pan. Drizzle with 1/2 syrup mixture. let stand 15 minutes. Lay out two long pieces of plastic wrap, in a T-formation. Turn out cake into center of “T”. Again, poke holes into bottom of cooled cake and drizzle with remaining mixture. Wrap tightly and place in refrigerator for at least 2 hours.

Yield: 8 servings
Calories: 231
Fat: 6.9g
Fiber: .5g

1/3 cup seedless raspberry jam
3 T. chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup sugar
1/4 cup butter, softened
2 tsp. grated lemon rind
1 1/8 tsp. vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 tsp. 2% reduced-fat milk

Preheat oven to 350°. Combine raspberry jam and walnuts in a small bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 tsp. vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 tsp. vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

Yield: 12 servings (serving size: 1 slice)
Calories: 184
Fat: 5.4g
Fiber: .7g

1/2 cup all purpose flour
1/4 cup quick oats
1/4 cup brown sugar, firmly packed
2 T. chopped walnuts
1 tsp. cinnamon
1/4 cup unsalted butter, melted
1/2 cup solid pack pumpkin
1/4 cup plus 2 T. skim milk
1-1/2 tsp. vanilla extract
1 small egg, slightly beaten
3 T. sugar
1/4 tsp. allspice
1/8 tsp. salt necessary
1/4 lb. light cream cheese, softened
2 T. orange marmalade

Preheat oven to 350°F. Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl. Add melted butter and process until mixture becomes crumbly. Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven. Reduce temperature to 325°F. Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly. Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack. Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy. Spread evenly over cooled pumpkin bars.

Yield: 8 servings
Calories: 193
Fat: 8.8g
Fiber: 1.2g

1/2 C. Flour
1/2 C. Whole Wheat Flour
1 tsp. Baking Powder
1/2 tsp. ground Cinnamon
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 Large Egg
1 Large Egg White
1/2 C. packed Brown Sugar
1/2 C. Canned Pumpkin
2 T. Vegetable Oil
2 T. Butter, melted
1 T. grated Orange Rind
3/4 C. Raisins
1/2 C. grated Carrot
1/3 C. dried Cranberries
Cooking Spray
2 T. coarsely chopped Walnuts

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot and cranberries. Spoon batter into an 8″ square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 9 servings
Serving Size: 1 square

Calories: 219
Fat: 6.4g
Fiber: 2.9g

Cake:
10 large egg whites
1 pinch cream of tartar
2/3 C. raw cane sugar (Turbinado)
1 C. unbleached all-purpose flour, sifted

Filling:
3 C. fat-free cottage cheese, pureed in food processor until smooth
21/2 C. reduced-fat cream cheese
11/4 C. raw cane sugar (Turbinado)
1/3 C. fat-free milk
1 package (1 T.) unflavored gelatin powder
2 T. dark rum
2 T. Marsala wine
2 tsp. Kahlua coffee liqueur

Espresso Syrup:
2 T. corn syrup
1/2 C. espresso
2 T. Kahlua coffee liqueur

Topping:
2 T. unsweetened cocoa powder

Preheat the oven to 375 F. Lightly spray a 10-inch springform pan with cooking spray. Using an electric mixer, beat the egg whites with the cream of tartar until frothy. Gradually add the sugar and continue beating until stiff peaks form. Gently fold the flour into the egg white mixture. Spoon the batter into the prepared cake pan. Bake for 8-10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes; release the spring of the baking pan to prevent the cake from sticking to the sides and cool completely. In a large bowl, beat together the cottage cheese, cream cheese and sugar with an electric mixer. Pour the milk into a small saucepan and sprinkle the gelatin on top. Let stand for about 2 minutes. Stir over medium heat until the gelatin has dissolved completely, about 2 minutes. Quickly stir the milk mixture into the cream cheese mixture and fold in the rum, Marsala and Kahlua; set aside. Combine all the ingredients for the espresso syrup in a small bowl; set aside. Slice the cake in half horizontally. Place one layer in the bottom of the springform pan. Brush with half of the syrup. Smooth half of the filling onto the cake. Place the second cake layer on the filling. Brush with remaining syrup. Top with remaining filling. Refrigerate for at least 4 hours to allow it to set. Dust the top of cake with cocoa powder before serving.

Yield: 16 servings

Calories 220
Fat 7g
Fiber 0g

1/2 cup frozen lemonade concentrate, thawed
1/2 cup spoonable sugar substitute
1/4 cup margarine
1 egg
1-1/2 cups all-purpose flour
2 tsp. grated lemon peel
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup dried cranberries

Preheat oven to 375 deg F. Lightly coat 8″ square baking pan with nonstick cooking spray; set aside. Combine first 4 ingredients in medium bowl; mix well. Add next 4 ingredients; stir well. Stir in cranberries; pour into prepared pan. Bake 20 min. or until light brown. Cool completely in pan on wire rack.

Yield: 9 Squares
Calories: 184
Fat: 5.3g
FIber: 1g

from Cooking Light, October 2003

Cooking Spray
1/2 (15oz.) package refridgerated pie dough
1/3 C. (2oz.) shredded sharp Cheddar Cheese
5 ripe Bartlett or D’Anjou pears, peeled, cored and cut into 1″ slices
1 T. lemon juice
1/8 tsp. ground nutmeg
1/4 C. packed brown sugar
3 T. all-purpose flour

Caramel:
1/3 C. granulated sugar

Preheat oven to 400. To prepare galette, line a jelly roll pain with foil and coat foil with cooking spray. Roll dough into an 11″ circle, place on baking sheet. Sprinkle crust with cheese leaving a 1″ border. Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour, toss gently. Arrange fruit on dough leaving a 2″ border (pears with be piled high on dough). Fold edges of dough towards center, pressing gently to seal (dough will only partially cover pears). Bake at 400 for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack. To prepare caramel, heal sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolive sugar evenly (about 4 minutes). Remove from heat, drizzle over galette.

Yield: 8 servings

Calories: 292
Fat: 9.7
Fiber: 3g

from Cooking Light, September 2003

Cooking Spray
2 T. Sugar
6 T. unsalted Butter, softened
1 1/3 C. Sugar
2 tsp. Vanilla Extract
2 large Egg Whites
2 C. all-purpose Flour1 tsp. Baking Soda
1/2 tsp. Salt
3/4 C. Skim Milk
3/4 C. low-fat Buttermilk
1/2 C. flaked sweetened Coconut
1 T. Powdered Sugar
Ginger Ice Milk

Preheat oven to 350 degrees. Coat a 9″ (3 inches deep) sptingform pan with cooking spray and dust with 2 T. of sugar. Place butter in a large bowl; beat with mixer at medium speed until cream and pale (about 2 minutes); gradually add 1 1/3 C. sugar. Beat at high speed 3 minutes or until fluffy. Beat in Vanilla. Add egg whites, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt, stirring with a whisk. Combine milk and butter milk. Add flour mixture and buttermilk mixture alternatively to sugar mixture, beginning and ending with the flour mixture. Fold in coconut. Bake at 350 degrees for 55 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan 15 minutes on wire rack; remove from pan. Sprinkle with powdered sugar. Serve with Ginger Ice Milk.

Yield: 12 Servings
Serving Size: 1 slice cake + 1/4 C. Ginger Ice Milk

(nutritional information includes ice milk)

Calories: 352
Fat: 10.3g
Fiber: .8g

2 C. unbleached white flour
1 tsp. baking powder
1/4 tsp. salt
1 C. sugar
2 whole eggs
1 egg white
2 T. freshly grated lemon peel
1 T. ground anise seeds

Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray or a very light coating of oil. In a large mixing bow, sift together flour, cornmeal, baking powder, and salt. Lightly beat the eggs and add them to the flour mixture. Stir in the maple syrup, vanilla, and walnuts, mixing just until the dough is smooth. Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15″ long log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6″ apart. Bake for 25-30 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10-15 minutes. Cut each log on a severe diagonal into about 20 1/2″ thick slices and place them, cut side down,on the baking sheet. Reduce the oven temperature to 350 degrees and bake for 15 minutes. Hot from the oven, the biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely. Stored in a tin or other tightly closed container, they will keep for at least a couple of weeks.

Yield: 20 cookies
Serving Size: 1 Cookie

Calories: 51
Fat: .5g

1/3 C. Sugar
2 T. honey
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
2 eggs
12 oz. evaporated skimmed milk (1 can)
16 oz. mashed cooked pumpkin (1 can)
1/2 C. reduced-calorie frozen whipped topping thawed

Combine first 7 ingredients in a large bowl, beat at low speed of an electric mixer until smooth. Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups. Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325°F for 1 hour or until set. Top each serving with 1 T. whipped topping. Serve at room temperature.

Yield: 8 servings
Serving Size: 1 Ramekin + 1 T. Topping

Calories: 131
Fat: 2g
Fiber: 1g

2/3 cup whole-wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup puréed prunes or applesauce
3 egg whites
1 tsp. pure vanilla extract
1 cup coffee

Preheat the oven to 350F (175C). Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder; set aside. In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl combine the prune purée, egg whites, vanilla and coffee. Mix the wet ingredients into the dry ingredients. Pour into the prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert cake on rack to cool completely.

Yield 14 wedges

Calories 80
Total Fat 0.5g
Dietary Fiber 2g

2-1/2 c. all-purpose flour
2-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 lg. egg whites
1 lg. whole egg
1-1/2 c. sugar
1/2 c. applesauce
1/2 c. buttermilk
2 T. canola oil
1/2 lb. carrots, peeled and shredded (about 2 c.)

Cream Cheese Glaze:
2 oz. 1/3-less-fat cream cheese, at room temp.
1/4 c. confectioners’ sugar

Heat oven to 350 degrees. Coat 12-C. bundt pan with cooking spray. In lg. bowl, whisk together flour, cinnamon, baking powder, baking soda, cloves, nutmeg and salt. In lg. bowl, on low speed, beat egg whites, whole egg, sugar, applesauce, buttermilk and oil until blended. Beat in flour mixture just until combined. Fold in carrots. Pour into prepared pan; spread evenly. Bake in 350 degree oven until cake tester inserted in center of cake comes out clean, 45 to 50 min. Let cool in pan on rack 10 min. Invert cake onto rack; let cool. Cream Cheese Glaze: In sm. bowl, beat together cream cheese, confectioners’ sugar and 2 to 2-1/2 tsp. water to make pourable glaze. Spoon cream cheese glaze over bundt cake. Refrigerate until set, about 30 min.

Yield: 16 servings
Calories: 195
Fat: 3g
FIber: 1g

1 1/2 c. all-purpose flour
1 T. instant coffee granules
1 1/2 tsp. baking soda
1 1/4 c. unsweetened cocoa
1 c. Prune Puree — divided
1/2 c. water
3/4 tsp. salt
1/4 tsp. peppermint extract
1 pound powdered sugar
3 eggs
3/4 c. boiling water
Vegetable cooking spray
2 c. frozen reduced-calorie whipped topping — thawed

Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine cocoa, 2/3 C. Prune Puree, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 C. cocoa mixture; add remaining 1/3 C. Prune Puree and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water. Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Bake at 350 degrees for 35 minutes or until the cake springs back when touched lightly in center. Let cool completely in pan on a wire rack. Fold whipped topping into reserved 3/4 C. cocoa mixture; spread over cake. Cover and chill.

Yield: 16 servings
Calories: 237
Fat: 3g
Fiber: 3g

Nonstick Cooking Spray
1/2 cup water
2 T. margarine
1/2 cup all purpose flour
2 eggs
1 4-serving size pkgs Jello SF Chocolate Pudding mix
1/8 T. Peppermint Extract
1 cup sliced strawberries

Spray a baking sheet with nonstick cooking spray; set aside. In a saucepan combine the water and margarine. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until MIXTURE FORMS A BALL THAT DOESN’T SEPARATE.. Remove from heat. Cool for 5 minutes. Add eggs one at a time beating after each addition until it is shiny and smooth. Drop dough in 8 mounds about 3 inches apart on the prepared baking sheet. Bake in 400 degree oven for 30 minutes or until golden brown. Cool completely on a wire rack. Split puffs; remove any soft dough from inside. For the filling, prepare pudding mix according to package directions. Stir in the peppermint extract. Cover surface with plastic wrap. Chill for 2 to 24 hours. Spoon about 1/4 cup of the filling into the bottom half of each cream puff. Top with strawberries. Replace tops. Total

Yield: 8
Calories: 125

1/2 cup Bisquick reduced-fat baking mix
2 T. reduced-calorie margarine
1 1/2 cups fat-free evaporated milk
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
16 oz. canned pumpkin
2 large egg(s)
3/4 cup sugar

Pre-heat oven to 350 degrees. Spray a pie plate with Pam or other similar spray. Mix all ingredients together in a medium size bowl and pour into the plate. Bake at 350 degrees for 50-55 minutes. The crust will naturally form from the Bisquick.

2 1/2 C. unbleached white flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. butter
3/4 C. sugar
3 egg whites
1 T. grated orange peel
1 tsp. vanilla
1 C. non-fat yogurt
1 C. pineapple chunks, drained
1/4 C. pineapple or orange juice
1/4 C. sugar

Preheat oven to 375 degrees. Grease a 10-inch tube pan with butter. Mix flour, baking soda, and salt and set aside. Cream butter and sugar. Add egg whites, orange peel and vanilla and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into pan. Spread pineapple evenly over batter. Cover with remaining batter. Bake for 40 minutes or until a cake tester is clean. Cool cake 5 minutes. Meanwhile, in a small saucepan, combine juice and sugar. Bring to a boil, reduce heat and simmer for 3 to 5 minutes. Remove cake from pan. Pierce with a fork and spoon juice mixture into holes and over top of cake.

Yield: 16 slices

Calories: 177
Fat: 4g

1 1/2 cups low-fat (1%) cottage cheese
1/2 cup part-skim ricotta cheese
8 oz. neufchâtel cheese, room temperature
3 eggs
1/2 cup sugar
1 T. vanilla extract
2 tsp. fresh lemon juice
1/4 tsp. salt
4 2 1/2-inch-square reduced-fat graham crackers (1 oz), finely crumbed

Position the oven rack in the lower third of the oven. Preheat the oven to 350°F. Line a 9-inch round baking pan with a backing parchment or wax paper round and spray with nonstick cooking spray. In a food processor, puree the cottage and ricotta cheese until velvety smooth, at least 3 minutes. Add the neufchâtel cheese, eggs, sugar, vanilla, lemon juice, and salt; pulse just until completely smooth, about 30 seconds. Pour into the prepared pan. Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the cheesecake is just starting to pull away from the sides of the pan, 40-45 minutes. Cool completely on a rack, then cover with plastic and refrigerate at least 24 hours and up to 2 days. To unmold the cheesecake, cover the pan with tightly stretched plastic wrap, then place a plate on top. Invert the pan and tap gently to release the cake; remove the parchment. Place a cake plate on the cake and invert so that the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake.

Yield: 10 servings

Calories: 140
Fat: 5g
Fiber: 0g

1/4 cup unsweetened cocoa powder
1/4 cup hot, strong coffee
11/4 cup sugar
1/4 cup sifted cake flour
1/4 tsp. salt
12 egg whites
1 tsp. cream of tartar

Pre-heat oven to 350°F. Using a medium bowl, dissolve cocoa in coffee; set aside to cool at room temperature. In a bowl, combine 1/2 cup sugar, flour and salt. Place egg whites in large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes until egg whites come to room temperature. Beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Do not overbeat. Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of egg white mixture into the coffee mixture. Fold it back into the egg white mixture until combined. Pour the batter into a spring-form cake pan. Smooth the top and run a small knife through the batter to remove any air pockets. Bake for 50-60 minutes, or until the top springs back when lightly touched. Allow cake to sit in pan until nearly cool. With a knife, loosen the edges and invert the cake onto a serving platter.

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9″ cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes. Serve cooled (even refrigerated)

1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 tsp. bulk) Sweet’N Low
2 egg whites
1 tsp. vanilla extract
1/3 cup raisins

Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet’N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded tsp. onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.

Serving Size: 2 cookies

Calories: 95
Fat: 3g

Blintzes:

1 cup skim milk
3/4 cup all-purpose flour
1/4 cup Eggbeaters
2 tsp. Splenda
Dash salt

Filling:

1 1/2 cups nonfat or low-fat cottage cheese, drained
1/4 cup finely chopped peeled fresh peach
2 T. Splenda
1 T. orange marmalade
1/4 tsp. vanilla

Sauce:

1/2 cup vanilla nonfat or low-fat yogurt
1 T. honey
2 fresh peaches peeled, pitted, and thinly sliced

Combine blintz ingredients in medium mixing bowl. Beat with whisk until batter is smooth. Spray 7-inch non-stick skillet with non-stick vegetable cooking spray. Heat skillet over medium-high heat. Add 3 scant T. batter to skillet, tilting skillet to coat bottom. Cook for 30 seconds to 1 minute, or until blintz is lightly browned on both sides, turning blintz over after half the time. Repeat with remaining batter, stacking blintzes between sheets of wax paper. (Spray skillet with nonstick vegetable cooking spray between blintzes.) Set aside. Combine filling ingredients in small mixing bowl. Set aside. In small bowl, combine sauce ingredients. Set aside. Spoon 3 scant T. filling down center of each blintz. Roll up. Place blintzes on serving plates. Arrange peach slices and spoon sauce evenly over blitzes. Tip: Drained canned peaches in juice or frozen peaches can be substituted for fresh peaches

Yield: 5 servings
Serving size: 2 blintzes

Calories: 209
Fat: 1g

18 graham cracker squares

1/4 cup sugar

1/4 cup finely chopped nuts (almonds, pecans or walnuts)

1/4 cup unsalted butter, melted

2 1/2 cups plain whole milk yogurt, strained

2 large Horizon Organic eggs, lightly beaten

1/4 cup sugar

2 T. cornstarch

1 tsp. vanilla

1 1/2 cups fresh or frozen whole blackberries, thawed

 

To strain yogurt, spoon yogurt into a strainer lined with paper towel, cheesecloth or a coffee filter and place strainer over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a creamy concentrated yogurt. Preheat oven to 325 degrees. Prepare crust. Pulverize graham crackers in blender. In a small bowl combine graham cracker crumbs, sugar and finely chopped nuts. Add butter and mix well. Pat into the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cup mixture to garnish pie. Chill. Prepare filling. Mix lightly beaten eggs, yogurt cheese, sugar and cornstarch in large bowl using electric mixer on low speed. Stir in vanilla. Arrange blackberries in the bottom of the graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.

 

Yield: 8 servings

Calories: 289

Fat: 13g

Fiber: 2g