Kristen's Recipes

1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup sliced almonds
1/3 cup vegetable oil
2 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. water
2 large egg whites
1 large egg
2-1/2 cups all-purpose flour
2 tsp. baking powder
Cooking spray

Preheat oven to 375°.Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 x 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375° for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. Cut each rectangle diagonally into (3/4-inch) slices.

Yield: 2 dozen
Serving Size: 1 Cookie

Calories: 98
Fat: 3 g
Fiber: 0.4 g

1/2 cup packed dark brown sugar
1/4 cup light butter
1 T. cold water
1 cup plus 2 T. all-purpose flour
2 T. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/4 cup sliced almonds

Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add water; beat well. Combine the flour, cornstarch, cinnamon, and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes. Remove plastic wrap. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. The thinner you roll, the crispier the cookie. Place the cookies on a baking sheet; top with almonds. Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan. Remove from pan; cool on wire racks.

1 cookie calories: 25

2 C. Raspberries (reserve 1/2 C. for Garnish)
1/3 C. Granulated Sugar, divided
2 tsp. Lemon Juice
2 C. Water
2 Egg Whites, at room temperature
1 tsp vanilla, almond, or maple extract
Mint sprigs for garnish

In work bowl of food processor combine raspberries until pureed. Set sieve over small bowl and press puree through. Stir in 2 tsp sugar and lemon juice; set aside. Heat ater in nonstick skillet until barely simmering. Using electric mixer on medium speed beat eggs whites until frothy in a medium mixing bowl. Gradually add remaining sugar and extract and beat until stiff, not dry. Using a pastry bag, pipe the beaten egg whites on to a plate, forming a ring about 2 inches in diameter. Carefully transfer ring into simmering water with a pancake turner. Repeat 7 more times. Cook meringues 10 minutes, then turn them over and cook 10 minutes longer. Dry on a wire rack covered with a paper towel. To serve place 2 meringues on a pool of raspberry sauce. Top with reserved raspberries and sprigs of mint.

1 1/2 C. fine chocolate wafer or chocolate graham cracker crumbs (pulse a little at a time in a blender or food processor – use sugar-free cookies)
2 T. apricot jam, melted
1 C. fat-free cottage cheese
4 egg whites
1 C. Yogurt Cheese
8 oz. light cream cheese
3/4 C. plus 2 T. sugar (experiment with Splenda)
1 T. all-purpose flour
1 tsp. vanilla
1/4 C. unsweetened cocoa powder
1 tsp. almond extract

Preheat the oven to 350 degrees. Spray a 9-inch spring form pan with no-stick spray; set aside. In a medium bowl, stir together the crumbs and melted jam until well combined. Using your fingers, lightly press the crumbs in the bottom and about 2 inches up the sides of the pan. Bake at 350 degrees for 8 minutes. Set the crust aside. Increase the oven temperature to 375 degrees. In a clean, dry blender or food processor, blend or process the cottage cheese until creamy and almost smooth. Add the egg whites, then blend or process just until smooth. Add the yogurt cheese, cream cheese, 3/4 C. sugar, flour and vanilla. Blend or process until smooth. Transfer half of the filling to a bowl; stir in the cocoa, remaining 2 T. sugar and almond extract until well combined. Pour half of each batter mixture into the crust. Then repeat pouring the remaining half of each batter into the crust. Using a small metal spatula, gently swirl the two batters. Bake at 375 degrees for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Loosen the crust from the sides of the pan. Then cool for 30 minutes more. Remove the sides from the pan. Cool the cheesecake completely. Chill it at least 4 hours before serving. If desired, garnish it with additional fine chocolate wafer crumbs.

2 large egg whites (room temperature)
1/4 tsp. Cream of Tartar
Several Packages Splenda
1 tsp. finely grated lemon zest
1 tsp. vanilla extract
1 tsp. Lemon Extract

Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside. Beat egg whites and cream of tartar in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add Splenda gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla and lemon extracts, then by hand fold in lemon zest. Drop meringue from rounded tsp. onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours to overnight. Peel meringue off parchment and store in airtight container.

1 C. unbleached all-purpose flour
1/2 C. unsweetened cocoa powder
3/4 C. sugar
1 tsp. baking powder
pinch salt
2 T. unsweetened applesauce
1/2 C. low-fat (1 percent) milk
1 tsp. vanilla extract
1 tsp. mint extract
1 T. instant coffee mixed with 2 T. water
1/4 pound dried prunes, rehydrated and pureed
1/2 ounce semisweet chocolate, melted
2 egg whites
2 T. non-fat chocolate fudge sauce
powdered sugar for garnish

Preheat the oven to 300°F. Spray a 10-inch cake pan with non-stick cooking spray and lightly dust with flour. Sift together all the dry ingredients into a large mixing bowl. In a small bowl mix the applesauce, milk, vanilla and mint extracts, coffee, prunes, and chocolate. Add to the dry ingredients and mix well. Beat the egg whites in a small, non-plastic bowl until stiff. Fold the beaten egg whites into the cake batter. Spread the batter in the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the middle of the cake comes out clean. Remove the cake from the oven and cool on a rack. When the cake is cool, spread the top with the non-fat chocolate sauce. Sprinkle the top with powdered sugar just before serving. The easiest way to cut this cake into 12 equal servings is to first cut it into quarters. Cut each quarter of the cake into 3 equal wedges.

1/12th = 125 calories.

4 soft peaches
Cinnamon
Nutmeg
3 pkg. Splenda
1/4 C. Oatmeal
1 tsp. Vanilla Extract + 2 tsp. water

Take peaches and cut them up, sprinkle with cinnamon, nutmeg, and Splenda. Scatter the oatmeal over the top. Pour the vanilla extract and water mixture evenly over everything. Cover and bake at 350 until the peaches are tender; uncover and cook a few minutes more to let the oatmeal get crunchy.

3 Pears, peeled, cored, and sliced
1/2 C. Water
2 T. Cinnamon Red Hots

Combine all ingredients in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 10-15 minutes, or until pears are tender, stirring occasionally. Remove from heat, transfer to small bowl, cover and refrigerate until cool before serving.

4 bananas
1/2 C. apple juice
2 packets Splenda
Cinnamon
1/2 tsp. coconut flavoring

Preheat the oven to 450 degrees. Slice the bananas in halves long ways. Layer them on the bottom of a baking dish. Combine the apple juice, Splenda, and coconut flavoring. Pour this mixture evenly over all of the bananas. Sprinkle cinnamon over each banana. Place the dish uncovered in the oven and bake for 20-25 minutes. or until the sauce is bubbling and the bananas are starting to turn brown, basting at least once.

4 large egg whites at room temperature
1/4 tsp. cream of tartar
3/4 C. Splenda
1 T. ground cinnamon
2 tsp. vanilla extract
1 tsp. almond extract
1 C. slivered almonds

Preheat oven to 300 degrees. Line a cookie sheet with parchment or baking paper. In medium bowl, combine egg whites with cream of tartar, beat with electric mixer till soft peaks form. In separate bowl, blend sweetener and cinnamon. Fold into egg whites the sweetener mix, and add extracts. Then gently fold in nuts. Drop in large spoonfuls (soup spoon size) onto prepared pan, about an inch apart. Bake for 20 minutes or so until dry. Can turn off oven and leave cookies in oven to dry fully (or not). Store in airtight containers to retain crispness (up to a week). Makes about 33 large cookies.

Beat Together & Set Aside:

6 egg whites
1 1/2 C. nonfat yogurt
1 tsp. vanilla

Sift Together:

1 1/2 C. sifted flour
8 heaping T. Dutch Cocoa
1 1/2 C. sugar
1 1/2 tsp. soda
1 1/2 tsp. salt

Blend all ingredients together until smooth. Pour into 10″ pan sprayed with cooking spray. Bake in oven pre-heated to 350 degrees for 30-40 minutes. Cool in pan on rack and remove when completely cool.

2 C. nonfat yogurt cheese
7 T. sugar (or to taste)
1 T. cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 tsp. vanilla
1/2 tsp. grated lemon peel, or 1/4 tsp. lemon extract

Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan. Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs. Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.

Yield: 8 Servings
Serving Size 1 slice

Calories: 100
Fat: less than 1g
Fiber: 0g

Cooking spray
1 cup all-purpose flour
1/4 cup semisweet chocolate minichips
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/4 cup creamy peanut butter
1 T. vegetable oil
1 tsp. vanilla extract
1 large egg
1 large egg white

Preheat oven to 350 degrees. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl. Combine sugars and remaining ingredients in a bowl; stir until well-blended. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Yield: 16 servings
Serving size: 1 brownie

Calories: 125
Fat: 4.2 g
Fiber: 0.5 g

Filling:

1/3 C. sugar
1/3 C. (3 oz.) 1/3-less-fat cream cheese, softened
2 tsp. all-purpose flour
1/2 tsp. vanilla extract
1 large egg white

Brownies:

Cooking spray
3/4 C. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 C. sugar
2/3 C. unsweetened cocoa
1/4 C. butter, melted
1 T. water
1 tsp. vanilla extract
1 large egg
2 large egg whites
3 T. raspberry preserves

Preheat oven to 350 degrees. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 C. flour into dry measuring C., and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 C. sugar and the next 6 ingredients (1 C. sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

1 brownie (1/16) calories: 161

1 egg white
1/4 C. sugar
1 T. brown sugar
1 T. corn syrup
1 T. shortening
1 1/2 T. egg substitute
3/4 C. all-purpose flour
1/4 tsp. plus a pinch of salt
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 C. mini chocolate chips

Preheat the oven to 325 degrees. Beat the egg white until thick. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks. While beating, add the brown sugar; corn syrup, shortening, and egg substitute. In a separate bowl, combine the flour; salt, baking soda and baking powder: Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you’re in a hurry). When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown.

Yield: 11 Servings
Serving Size 13 cookies

Calories: 105
Fat: 11g

1 egg white
1/4 C. sugar
1 T. brown sugar
1 T. corn syrup
1 T. shortening
1 1/2 T. egg substitute
3/4 C. all-purpose flour
1/4 tsp. plus a pinch of salt
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 C. mini chocolate chips

Preheat the oven to 325 degrees. Beat the egg white until thick. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks. While beating, add the brown sugar; corn syrup, shortening, and egg substitute. In a separate bowl, combine the flour; salt, baking soda and baking powder: Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you’re in a hurry). When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown.

Yield: 11 Servings
Serving Size 13 cookies

Calories: 105
Fat: 11g

2 C. fresh strawberries (can work with other fruits as well)
3 T. fruit-juice-sweetened berry preserves
1 C. Yogurt Cheese
1/2 tsp. vanilla extract
1 to 2 T. maple syrup

Combine the berries and preserves in a blender or food processor and puree.
Pour into a bowl and beat in the Yogurt Cheese, vanilla and maple syrup until evenly combined. The amount of maple syrup needed will depend on the sweetness of the berries and individual taste; begin with 1 T. and taste and adjust if needed. Transfer the mixture to a shallow metal pan or freezer container. Cover with foil. Freeze for 2 to 3 hours, until firm. Break the mixture into chunks and return it to the food processor. Process until smooth. This may require a little stopping and scraping the sides until the frozen Yogurt Cheese begins to soften. Continue until the mixture is the consistency of soft-serve ice cream. At this point you can eat the frozen Yogurt Cheese or return it to a freezer container and freeze solid. If frozen, let sit at room temperature for 10 to 15 minutes before serving to soften slightly.

Makes 1 pint

Per 1/2 C: 110 calories, <1gm. fat

Crust:
1 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/3 C. hot fat-free milk
1/4 C. vegetable shortening

Filling:
1 C. dried apples, chopped
1/2 C. dried cranberries
1/2 C. water
1/2 C. apple cider
1/4 C. packed brown sugar

Remaining ingredients:
Cooking spray
1 large egg white
1 T. water
1 1/2 tsp. turbinado sugar or granulated sugar

To prepare dough, lightly spoon the flour into a dry measuring C.; level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine the milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.
To prepare filling, combine dried apples, dried cranberries, 1/2 C. water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature. Preheat oven to 450°. Divide dough into 8 equal portions. Working with 1 dough portion at a time (cover remaining portions to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 2 T. filling onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies onto a baking sheet coated with cooking spray. Combine egg white and 1 T. water, stirring with a whisk; brush over the pies. Sprinkle with turbinado sugar. Bake at 450° for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.

Yield: 8 servings
Serving size: 1 pie

Calories: 203
Fat: 6.2g
Fiber: 1.9

2 C. sifted all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
2 T. sugar
3 T. unsalted butter, at room temperature
1/4 C. vegetable shortening
1 egg, lightly beaten
1 T. water, or as needed

For Filling:
1/2 lb. low fat Ricotta Cheese
1/2 lb. Light Cream Cheese
1/2 C. Sugar
1/2 C. Splenda
2 T. all-purpose flour
2 egg yolks
1 tsp. ground cinnamon, plus cinnamon for garnish, optional
Grated orange or lemon zest, optional

FOR PASTRY: In a food processor fitted with the metal blade, combine the flour, salt, baking powder and sugar and process briefly to mix. Add the butter and shortening and process with rapid on-off pulses until the mixture resembles coarse meal. Add the egg and the 1 T. water and process to form a soft dough, adding a little more water if needed. Gather the dough together and place it on a lightly floured work surface. Knead until the dough is smooth and holds together, 5-10 minutes. Wrap in plastic wrap; refrigerate until needed. To make the pastry by hand, combine the flour, salt, baking powder and sugar in a bowl and stir to mix. Add the butter and shortening and, using a pastry blender or 2 knives, cut them into the dry ingredients until the mixture resembles coarse meal. Add the egg and the 1 T. water and, using a fork, stir together until the mixture forms a soft dough, adding a little more water if needed. Gather the dough together, then knead, shape and refrigerate as directed for the processor method.

FOR FILLING: In a bowl, combine the cheese(s), sugar and splenda, flour, egg yolks, the 1 tsp. cinnamon and the orange or lemon zest, if using. Stir to mix thoroughly. Preheat an oven to 350 degrees F. Divide the dough into 12 equal balls. On a lightly floured work surface, roll out each ball into a round 4 inches in diameter. Carefully transfer each round to a tartlet tin 2 1/2 inches in diameter, pressing the dough firmly but gently into the tin and fluting the edges. Place the pastry-lined tins on a large baking sheet. Alternatively, butter a large baking sheet. Form the 4-inch rounds into free-form tart shells, pinching the edges to make a fluted rim, and place on the prepared baking sheet. Carefully spoon the cheese filling into the tart shells, gently smoothing the tops with a rubber spatula. Bake until the tops are a pale golden brown, 20-25 minutes.

Transfer to wire racks and let cool. Sprinkle with cinnamon, if using, and serve at room temperature.

Yield: 12 tartlets
Calories: 289
Fat: 12g
Fiber: 1g

 

1 lb. semisweet chocolate, roughly chopped

4 oz. plus 1 oz. of unsalted butter

5 large eggs separated

 

 

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes then unmold.  Garnish with powdered sugar and serve with a good quality vanilla ice cream.

 

1 large egg

3 T. granulated sugar

1/2 tsp. finely grated fresh orange zest

1/2 tsp. fresh orange juice

1/2 C. whole-milk ricotta

1/3 C. all-purpose flour

1/8 tsp. salt

1 C. olive oil

Confectioners’ sugar for dusting

 

Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 T. of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners’ sugar and serve immediately.

15oz Pineapple Slices
1 packet lime-flavored j-ello

Boiling water

 

Drain syrup from pineapple and measure into saucepan. Add sufficient boiling water to make 1.5 C. liquid. Bring to boiling point, remove from stove and stir in jelly crystals until dissolved. Cool. Return pineapple slices to can pour cooled jelly into can around slices. Chill until firm. Run hot knife around sides of can and unmold onto serving plate. Serve sliced, with cream or ice cream.

1 cup chopped Hawaiian Vintage Chocolate

5 whole eggs

1 cup & 1 Tbs. sugar, in all

1 & 1/2 cup light karo syrup

1 T. molasses

1 tsp. cinnamon

1 Tbs. & 1 tsp. vanilla, in all

2 cups roasted pecan pieces

1 cup melted chocolate

1/3 cup heavy cream

Preheat the oven to 350 degrees F. Lay the chocolate pieces on the bottom of the pie shell. In a mixing bowl, whisk the whole eggs, 1 cup sugar, light karo syrup, molasses, cinnamon and 1 tablespoon vanilla together. Whisk until incorporated. Pour the mixture over the chocolate pieces. Top the filling with the pecan pieces. Bake for 30-45 minutes or until the center is firm to the touch. For the ganache: In a double boiler, slightly heat the melted chocolate. Remove from the heat and whisk in the cream. Remove the pie from the oven and allow to cool to room temperature. Spread the ganache over the top of the pie and allow to set for 10 minutes under refrigeration. Garnish  the pie with whipped cream.

2 egg yolks

1/2 tsp. salt

4 T. sugar

1 tsp. cream

1 tsp. butter 1 C. flour

1/2 tsp. almond extract

Beat eggs with salt. Add sugar, cream, butter, and flavoring. Add flour, mix well and turn out on floured board. Knead until smooth and firm Proceed to cut and fry in hot fat until light brown.

 

Yield:

Calories:

Fat:

Fiber: