raspberry peach delight
Raspberry Peach Delight
Posted by Filus at recipegoldmine.com 2003/11/10 22:41
Serves 15.
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 (.3 ounce) box sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 (16 ounce) can reduced-sugar sliced peaches, drained and halved
3 cups cold fat-free milk
1 (1.5 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed
Arrange cake cubes in a 13 x 9 x 2-inch dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spread over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.
One serving equals: Calories 133; Fat 2g; Chol 1mg; Sodium 260mg; Carbs 24g; Fiber trace; Protein 3g
Exchanges: 1 starch, 1 fruit - WW Points: 3
I have a dream, that my four little children will one day live in a nation where they will not be judged by the color of their skin but by the content of their character. I have a dream today — Martin Luther King, Jr.
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sugar free low fat strawberry banana cheesecake
Sugar Free Low Fat Strawberry Banana Cheesecake
1 package low fat cream cheese
1 package sugar free strawberry-banana gelatin
2 cups sugar free low fat whipped topping
Fresh strawberries
Fresh bananas, peeled and sliced
1 graham cracker crust made with any granulated
diabetic sweetener
Dissolve gelatin with 1/2 cup boiling water. Mix into cream cheese until smooth. Fold the whipped topping into this mix.
Cut the strawberries and bananas lengthwise, so that cut edges are flat. Line the bottom of crust with the fruit. Cover with the cheesecake mix. You can add another layer of fruit in the middle if you like.
Top with fresh strawberries and bananas quartered.
Refrigerate until set.
There is no sadder sight than a young pessimist. — Mark Twain
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chocolate cream pudding
Chocolate Cream Pudding (low fat)
NOTE: You can double this recipe to create a chocolate pie filling. Pour into pie shell, add strawberry or banana garnish if desired.
1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract
Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.
In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.
Makes 4 servings.
The rain fell alike upon the just and upon the unjust, and for nothing was there a why and a wherefore. — W. Somerset Maugham
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herb seasoning
Herb Seasoning
Posted by FootsieBear at recipegoldmine.com May 8, 2001
Source: American Heart Association Low-Fat Low Cholesterol Cookbook
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried savory
1 teaspoon dried mace
1 teaspoon dried onion powder
1 teaspoon freshly ground black pepper
1 teaspoon powdered sage
Mix all ingredients gently till well blended. Store in airtight container in cool, dry place for up to 6 months.
Makes about 1/3 cup.
The ways by which you may get money almost without exception lead downward. - from Live Without Principle — Henry David Thoreau
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Strawberry Shortcake Popsicles
Strawberry Shortcake Popsicles (WW points)
Posted by kdipaolo at recipegoldmine.com 6/5/01 8:28:11 pm
4 cups strawberries, hulled
1 cup fat-free vanilla yogurt
1/2 cup fat-free sweetened condensed milk
3 cups corn flakes, crushed (or equivalent flakes
cereal with dried berries)
In a food processor, pulse strawberries until pur?ed, about 2 minutes. Add yogurt and milk; stir to mix. Pour into 2-ounce Popsicle molds or divide among small paper cups. If you use paper cups, cover with aluminum foil and poke a popsicle stick through foil into center of each cup. Freeze 4 hours.
Remove from molds. Coat each pop with 1/4 cup of crushed cereal. Wrap and freeze any pops you are not immediately eating.
Serves: 12
WW POINTS per serving: 2
Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards. — Robert A. Heinlein
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strawberry nachos
Strawberry Nachos
Yield: 6 servings
3 cups sliced California strawberries
1/3 cup granulated sugar
1/4 cup amaretto (almond flavored liqueur)
1/2 cup nonfat sour cream
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
6 (7-inch) flour tortillas, cut into 8 wedges
Butter-flavored vegetable cooking spray
2 teaspoons cinnamon-sugar
2 tablespoons sliced almonds, toasted
2 teaspoons shaved semisweet chocolate
Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes.
Drain, reserving juice for another use.
Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.
Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400 degrees F for 7 minutes or until crisp. Cool on wire rack.
To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate.
Let us not be satisfied with just giving money. Money is not enough, money can be got, but they need your hearts to love them. So, spread your love everywhere you go. — Mother Theresa
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tofu mayonnaise
Tofu Mayo
This is a low fat substitute for mayonnaise.
1 (10.5 ounce) package firm silken tofu
1 1/2 teaspoons distilled white vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon granulated sugar
In a blender combine tofu, vinegar, salt, mustard and sugar. Blend until smooth. Keep refrigerated.
Makes 10 servings.
Life is ours to be spent, not to be saved. — D. H. Lawrence
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light raspberry cheesecake
Light Raspberry Cheesecake
Posted by Olga at recipegoldmine.com 5/17/02 6:33:24 am
This is a diet cheesecake but tastes like a rich and creamy one, with raspberries throughout. It looks beautiful.
1 cup part skim ricotta cheese
1 cup low-fat cottage cheese
1/4 cup fructose or 1/3 cup granulated sugar
2 eggs
1/3 cup low-fat yogurt
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
1 tablespoon flour
1/2 tablespoon cornstarch
1 cup fresh raspberries
Puree cheese until smooth and thick add sugar, eggs, yogurt, vanilla extract and lemon peel. Beat into it the flour and cornstarch. Put in a bowl.
Fold carefully the raspberries to above or save for decoration on top after cake has baked. Pour into pan and bake for approximately 35 minutes or until a wooden pick inserted in middle comes out clean. Chill until cold and serve plain or with pureed raspberry sauce.
Preheat oven to 350 degrees F. Spray an 8-inch springform pan with nonstick vegetable spray.
Serves 12.
Raspberry Sauce: Puree, 2 cups raspberries (fresh or frozen) and strain through a sieve to remove seeds. Add 1/2 ripe banana mashed and add fructose or sugar to taste.
Fructose is a natural sweetener. It is derived from the natural sugars in fruit, honey, and invert sugar and tends to be about one and a half times sweeter than sugar. It is more expensive than sugar, but price equals out because less is used. It can be found in supermarkets or health food shops.
91 Calories: 6 g Protein: 3 g Fat: 57 mg Cholesterol: 9 g Carbohydrates: 109 mg Sodium
WARNING Keyboard Not Attached. Press F10 to Continue. — Anon.
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low fat orange puddin cake
Low Fat Orange Puddin Cake
1 (1-layer) box yellow or white cake mix
2 egg whites or 1 whole egg
3/4 cup frozen orange juice concentrate, thawed
1/3 cup raisins
1/4 cup packed brown sugar
2 tablespoons margarine or butter
3 cups vanilla low-fat or light ice cream or vanilla frozen yogurt
Preheat oven to 350 degrees F.
Prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1/2 cup of the thawed concentrate for the water. Stir in raisins; set aside.
For syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine and 1 cup water. Bring to boiling. Pour syrup into a 2-quart square baking dish. Immediately drop cake batter by tablespoonsful onto the hot syrup. Bake for 20 to 25 minutes or until cake topping is golden brown. Serve warm cake with ice cream or yogurt.
Makes 8 servings.
Calories 308; Fat 8 g; Carb 57 g; Sodium Fiber 0 g
Creativity is the sudden cessation of stupidity. — Edwin H. Land
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chocolate caramel bars
Chocolate Caramel Bars
1 box German chocolate cake mix
1 tablespoon water
1 cup nuts, chopped
8 ounces chocolate chips
1/2 cup margarine
1/3 cup evaporated milk
1 (14 ounce) bag caramels
Mix together the cake mix, margarine and water. Add nuts and pat half of mixture in 13 x 9-inch cake pan. Bake for 6 to 10 minutes at 350 degrees F.
Melt caramels in milk. Take first mixture out of oven and while still warm, sprinkle chocolate chips over top. Drizzle melted caramels over chocolate chips. Crumble other half of cake mixture on top of caramel. Bake for 15 minutes at 350 degrees F. Cool and cut into bars.
They should rule who are able to rule best. — Aristotle
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