Kristen's Recipes

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