16 Slices
144 calories
13 carbs
9 grams fat
1 gram fiber
3 grams protein
1 1/2 cups hazelnuts or walnuts, toasted
2 tablespoons all purpose flour
2 teaspoons baking powder
3/4 cup refrigerated or frozen egg product, thawed or 3 eggs
1/3 cup sugar
1 recipe white mocha filling (see below)
Preheat oven to 350. Grease and flour two eight inch round cake pans. Set pans aside. In medium bowl, combine nuts, flour, and baking powder; set aside. In a blender or food processor, combine eggs and sugar; cover and blend or process until combined. Add nut mixture. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans; spread evenly. Bake for 10-12 minutes or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for ten minutes. Remove from pans. Cool completely on wire racks. Place one of the layers on a serving plate. Spread top with half of the white mocha filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for 2 - 24 hours. If desired, garnish with chocolate curls.
White Mocha Filling: Place three quarters of an eight ounce container of frozen fat free whipped dessert topping in a medium bowl; thaw. In a small saucepan, combine two ounces of white baking chocolate (with cocoa butter), chopped, one tablespoon instant sugar free, fat free Suisse Mocha or French Vanilla style coffee powder, and one tablespoon fat free milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup of the whipped topping (it will melt). Cool mixture about five minutes. Fold melted mixture into remaining whipped topping in bowl.
To toast nuts, preheat oven to 350. Place nuts in shallow baking pan. Bake about ten minutes or until toasted. Cool nuts slightly. If using hazelnuts, place warm nuts in a clean kitchen towl. Rub nuts with towel to remove loose skins.
To make chocolate curls, carefully draw a vegetable peeler across the smooth side of a candy bar.
Wednesday, December 16, 2009
No Bake Chocolate Cheesecake
16 Slices
184 calories
15 carbs
11 grams fat
1 gram fiber
7 grams protein
1/2 cup finely crushed graham cracker crumbs
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat free milk
2 ( 8 ounce) packages reduced fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
1 (8 ounce) carton fat free dairy sour cream
1/3 cup sugar or sugar substitute
2 teaspoons vanilla
4 ounces semisweet chocolate, melted and cooled
In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an eight inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
In a small saucepan, sprinkle gelatin over milk; let stand for five minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. In a large bowl, beat cream cheese with a mixer until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half.
Gradually stir melted chocolate into half the mixture. Spoon half the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about six hours or until set.
To serve, using a small sharp knife, loosen cheesecake from side of pan; remove side of pan. Cut cake into wedges. If desired, garnish with chocolate curls.
184 calories
15 carbs
11 grams fat
1 gram fiber
7 grams protein
1/2 cup finely crushed graham cracker crumbs
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat free milk
2 ( 8 ounce) packages reduced fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
1 (8 ounce) carton fat free dairy sour cream
1/3 cup sugar or sugar substitute
2 teaspoons vanilla
4 ounces semisweet chocolate, melted and cooled
In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an eight inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
In a small saucepan, sprinkle gelatin over milk; let stand for five minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. In a large bowl, beat cream cheese with a mixer until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half.
Gradually stir melted chocolate into half the mixture. Spoon half the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about six hours or until set.
To serve, using a small sharp knife, loosen cheesecake from side of pan; remove side of pan. Cut cake into wedges. If desired, garnish with chocolate curls.
Melon-Mango Ice Cream
3 Quarts about 24 (1/2 cup) servings
76 calories
15 carbs
1 gram fat
o grams fiber
2 grams protein
2 cups whole milk
2 cups buttermilk
2 cups fat free half and half
1 cup sugar
1 tablespoon vanilla
1 1/2 cups chopped cantaloupe
1 1/2 cups chopped mango
In large bowl, combine milk, buttermilk, half and half, sugar and vanilla. Stir to dissolve sugar. In a blender or food processor, combine cantaloupe and mango. Cover and blend or process until smooth. Stir pureed fruit into milk mixture. Freeze in 4-5 quart ice cream freezer according to manufacturers directions.
76 calories
15 carbs
1 gram fat
o grams fiber
2 grams protein
2 cups whole milk
2 cups buttermilk
2 cups fat free half and half
1 cup sugar
1 tablespoon vanilla
1 1/2 cups chopped cantaloupe
1 1/2 cups chopped mango
In large bowl, combine milk, buttermilk, half and half, sugar and vanilla. Stir to dissolve sugar. In a blender or food processor, combine cantaloupe and mango. Cover and blend or process until smooth. Stir pureed fruit into milk mixture. Freeze in 4-5 quart ice cream freezer according to manufacturers directions.
Black Forest Trifle
16 servings of about 2/3 cup
102 calories
22 carbs
1 gram fat
1 gram fiber
3 grams protein
1 (8 ounce) package no sugar added, low fat chocolate cake mix
1 (4 serving size) package sugar free instant chocolate pudding mix
2 cups fat free milk
1 pound fresh pitted dark sweet cherries or one 16 ounce package frozen, unsweetened, pitted dark sweet cherries, thawed and well drained
2 cups frozen fat free whipped dessert topping, thawed
unsweetened cocoa
Prepare cake mix according to package directions using an eight inch square or round cake pan. Cool cake in pan on a wire rack for ten minutes; remove cake from pan, cut cake into one inch pieces. Meanwhile, prepare pudding mix according to package directions using the two cups fat free milk; cover and chill about 30 minutes or until set. Place half the cake cubes in a 3 quart trifle bowl, spoon half of the cherries over cake; spread half of the pudding over cherries and top with half of the whipped topping. Repeat layers. If desired, sprinkle with cocoa powder or cherries.
102 calories
22 carbs
1 gram fat
1 gram fiber
3 grams protein
1 (8 ounce) package no sugar added, low fat chocolate cake mix
1 (4 serving size) package sugar free instant chocolate pudding mix
2 cups fat free milk
1 pound fresh pitted dark sweet cherries or one 16 ounce package frozen, unsweetened, pitted dark sweet cherries, thawed and well drained
2 cups frozen fat free whipped dessert topping, thawed
unsweetened cocoa
Prepare cake mix according to package directions using an eight inch square or round cake pan. Cool cake in pan on a wire rack for ten minutes; remove cake from pan, cut cake into one inch pieces. Meanwhile, prepare pudding mix according to package directions using the two cups fat free milk; cover and chill about 30 minutes or until set. Place half the cake cubes in a 3 quart trifle bowl, spoon half of the cherries over cake; spread half of the pudding over cherries and top with half of the whipped topping. Repeat layers. If desired, sprinkle with cocoa powder or cherries.
Cranberry Beef Roast
6 Servings with 5 oz meat and 3/4 c sauce
413 calories
38 carbs
13 grams fat
3 grams fiber
35 grams protein
1 (3 pound) beef brisket
salt and pepper to taste
1 tablespoon oil
2 stalks celery, sliced
1 medium red sweet pepper, chopped
1 medium onion, chopped
1/2 cup water
1 clove garlic, minced
1 (16 ounce) can whole cranberry sauce
1 (15-16 ounce) can marinara or tomator sauce
Trim fat from brisket. Sprinkle with salt and pepper. In a 4-6 quart Dutch oven, cook brisket in hot oil about 10 minutes or until browned, turning once. Remove brisket from Dutch oven. Add celery, pepper, onion, water and garlic. Cook and stir over medium heat about five minutes, or just until vegetables are tender. Add the cranberry sauce and marinara sauce; cook until bubbly. Return brisket to the sauce mixture in Dutch oven. Cover and simmer about three hours or until brisket is tender. Remove the brisket; cover with foil and let stand while preparing sauce. Boil sauce gently, uncovered, for 5-10 minutes or until slightly thickened. Slice brisket. Serve with sauce.
413 calories
38 carbs
13 grams fat
3 grams fiber
35 grams protein
1 (3 pound) beef brisket
salt and pepper to taste
1 tablespoon oil
2 stalks celery, sliced
1 medium red sweet pepper, chopped
1 medium onion, chopped
1/2 cup water
1 clove garlic, minced
1 (16 ounce) can whole cranberry sauce
1 (15-16 ounce) can marinara or tomator sauce
Trim fat from brisket. Sprinkle with salt and pepper. In a 4-6 quart Dutch oven, cook brisket in hot oil about 10 minutes or until browned, turning once. Remove brisket from Dutch oven. Add celery, pepper, onion, water and garlic. Cook and stir over medium heat about five minutes, or just until vegetables are tender. Add the cranberry sauce and marinara sauce; cook until bubbly. Return brisket to the sauce mixture in Dutch oven. Cover and simmer about three hours or until brisket is tender. Remove the brisket; cover with foil and let stand while preparing sauce. Boil sauce gently, uncovered, for 5-10 minutes or until slightly thickened. Slice brisket. Serve with sauce.
Friday, December 4, 2009
Tangerine Cranberry Relish
10 Servings
37 Calories
0 grams Fat
10 grams Carbs
2 grams Fiber
0 grams Protein
1 12 ounce package fresh cranberries (3 cups)
2 medium tangerines
1/4 to 1/3 cup sugar or sugar substitute
Rinse cranberries under running water and discard any soft or old berries; set aside. Slice each unpeeled tangerine into fifths; remove seeds. Place tangerine slices in a food processor; cover and process until coarsely chopped. Transfer to a medium bowl. Add all but 1/2 cup of the cranberries to the food processor; cover and process until coarsley chopped. Add to tangerines in bowl; stir in the remaining 1/2 cup cranberries. Stir in enough of the sugar to sweeten to taste; cover and chill for one hour. Stir before serving.
37 Calories
0 grams Fat
10 grams Carbs
2 grams Fiber
0 grams Protein
1 12 ounce package fresh cranberries (3 cups)
2 medium tangerines
1/4 to 1/3 cup sugar or sugar substitute
Rinse cranberries under running water and discard any soft or old berries; set aside. Slice each unpeeled tangerine into fifths; remove seeds. Place tangerine slices in a food processor; cover and process until coarsely chopped. Transfer to a medium bowl. Add all but 1/2 cup of the cranberries to the food processor; cover and process until coarsley chopped. Add to tangerines in bowl; stir in the remaining 1/2 cup cranberries. Stir in enough of the sugar to sweeten to taste; cover and chill for one hour. Stir before serving.
Cranberry Pork Loin Chops
4 Servings
285 Calories
7 grams Fat
21 grams Carbs
1 gram Fiber
31 grams Protein
nonstick cooking spray
4 boneless pork loin chops cut 1/2 inch thick (about 1 1/4 pounds total)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned whole cranberry sauce
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium high heat. Sprinkle all sides of the chops with salt and pepper. Add chops to hot skillet, reduce heat to medium and cook for 8-10 minutes or until done, turning once. Remove chops from skillet; cover to keep warm. Meanwhile, in a small bowl, combine cranberry sauce, orange juice concentrate, honey, ginger and nutmeg. Add cranberry mixture to same skillet. Cook, uncovered, for 1-2 minutes or until sauce thickens slightly. Serve over pork.
285 Calories
7 grams Fat
21 grams Carbs
1 gram Fiber
31 grams Protein
nonstick cooking spray
4 boneless pork loin chops cut 1/2 inch thick (about 1 1/4 pounds total)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned whole cranberry sauce
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium high heat. Sprinkle all sides of the chops with salt and pepper. Add chops to hot skillet, reduce heat to medium and cook for 8-10 minutes or until done, turning once. Remove chops from skillet; cover to keep warm. Meanwhile, in a small bowl, combine cranberry sauce, orange juice concentrate, honey, ginger and nutmeg. Add cranberry mixture to same skillet. Cook, uncovered, for 1-2 minutes or until sauce thickens slightly. Serve over pork.
Sweet Potato Casserole
10 Servings
229 Calories
13 grams Fat
27 grams Carbs
3 grams Fiber
4 grams Protein
3 large sweet potatoes (about 2 lbs) peeled and cut up
nonstick cooking spray
1/4 cup packed brown sugar or brown sugar substitute
2 eggs, slightly beaten
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup fat free milk
1 cup coarsley chopped pecans
1/4 cup brown sugar or brown sugar substitute
1/4 cup all purpose flour
3 tablespoons melted butter
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25-30 minutes or until very tender. Meanwhile, preheat oven to 350 degrees. Lightly coat a 1 1/2-2 quart oval baking dish or a 2 quart square baking dish with nonstick cooking spray; set aside. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar, the eggs, nutmeg, and cinnamon. Add milk; stir to combine. Pour into the prepared baking dish. In a small bowl, combine pecans, 1/4 cup brown sugar, the flour, and melted butter, sprinkle over sweet potatoes. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through and topping is golden brown. Serve warm.
229 Calories
13 grams Fat
27 grams Carbs
3 grams Fiber
4 grams Protein
3 large sweet potatoes (about 2 lbs) peeled and cut up
nonstick cooking spray
1/4 cup packed brown sugar or brown sugar substitute
2 eggs, slightly beaten
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup fat free milk
1 cup coarsley chopped pecans
1/4 cup brown sugar or brown sugar substitute
1/4 cup all purpose flour
3 tablespoons melted butter
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25-30 minutes or until very tender. Meanwhile, preheat oven to 350 degrees. Lightly coat a 1 1/2-2 quart oval baking dish or a 2 quart square baking dish with nonstick cooking spray; set aside. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar, the eggs, nutmeg, and cinnamon. Add milk; stir to combine. Pour into the prepared baking dish. In a small bowl, combine pecans, 1/4 cup brown sugar, the flour, and melted butter, sprinkle over sweet potatoes. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through and topping is golden brown. Serve warm.
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