Desserts

Recipes

Home

Family Album

Other Cooking Links

Other Great Links

Creamy Low Fat Cheesecake

Crust

2 Large Egg Whites

1/3 Cups low fat graham cracker crumbs

Filling

16 oz Container fat free cottage cheese

8 oz Pkg Neufchatel cheese

8 oz Container fat free sour cream

1 Cup sugar

2 Large eggs

1 Large egg white

1 Tablespoon grated lemon zest

2 Tablespoons fresh lemon juice

1 Teaspoon vanilla extract

1/8 Teaspoon salt

1/3 Cup unsifted all purpose flour

Preheat oven to 300. Coat 9 inch spring form pan with cooking spray.

Crust

In small bowl stir crumbs and egg whites into crumbs until moistened. Scatter evenly over spring form pan and press down evenly. Make a collar with foil around the pan that extends about 2 inches above top of pan. (This will prevent the water bath from seeping into cake mixture. Bake 10 minutes. Cool on rack.

Increase oven temperature to 350.

Filling

In food processor, process cottate cheese until smooth. Add cheese, sour cream, sugar, eggs, egg white,zest, juice, vanilla, and salt, and process until smooth. Add flour and process until smooth. Place spring form pan in a roasting pan. Fill roasting pan with enough hot water to come halfway up the spring form pan. Pour mixture into spring form pan, and bake 1 hour and 15 minutes or until firm around the edges, but still wobbly in center. Turn oven off and leave cake in oven for an additional 30 minutes with the door closed. Remove foil. Cool completely on rack before removing from pan.

Blackberry Cobbler

Filling

1/4 Cup sugar

1 Teaspoon lemon juice

1 Teaspoon Molly McButter®

Crust

1 1/2 Cups lowfat biscuit mix

1 1/4 Cups evaporated skim milk

1/4 Cup sugar

Preheat oven to 350.

Combine all filling ingredients. Stir gently until sugar starts to dissolve. Set aside. Combine biscuit mix with milk and stir until well blended. Add sugar and mix. Pour 1/2 the batter into a 9x13 baking dish sprayed with non-fat cooking spray. Spoon berry mixture over top. Pour remaining batter over the berries. Sprinkle a spoonful of granulated sugar over the top of the batter and bake for 30 minutes. Serve warm.

Cinnamon/Raisin Biscotti

1 Cup whole wheat pastry flour

1 Cup unbleached flour

1/4 Cup plus 2 Tablespoons light brown sugar

1 Teaspoon cinnamon

1 1/2 Teaspoons baking powder

1/4 Cup chilled reduced fat margarine or light butter cut into pieces

1/2 Cup raisins

1/3 Cup honey crunch wheat germ or chopped toasted walnuts

1/4 Cup plus 1 Tablespoon fat-free egg substitute

Mix together the flours, brown sugar, and cinnamon in a large bowl. Press out any lumps from the brown sugar. Add baking powder, and stir well. Cut the margarine into the mixture until it resembles coarse mean. Stir in raisins, wheat germ or walnuts.Add the egg substitute and vanilla to the dough and stir just until the dry ingredients are moistened and the dough holds together. Add a little more egg substitute if needed. Spray your hands with non-stick cooking spray and divide the dough into two logs 9 x 2 1/2 inches. Place the log on a baking sheet sprayed with cooking spray. Place logs about 4 inches apart to allow for spreading. Bake for 25-30 minutes, or until lightly browned. Cool at room temperature for ten minutes. Using a serrated knife, slice the logs into equal smaller logs. Place back on cooking sheet and bake for an additional 6 minutes in a 350 oven. Cool or wire rack. Store in airtight container.

Merinques/ Strawberries

3 Egg whites brought to room temperature

1/4 Teaspoon cream of tarter

Pinch salt

1 Teaspoon vanilla

2 Cups fresh strawberries

1/2 Cup strawberry jam

Fat Free Cool Whip®

Place egg whites into blender and blend on medium until soft peaks form. Add sugar ( 1 Tablespoon at a time) while continuing to mix. Add salt, cream of tarter, and vanilla and mix on high until stiff peaks form.

Drop onto cookie sheet lined with was paper with a large spoon. Press in the center of each merinque to create a small well. Bake at 250 degrees for 1 hour. Turn oven off and leave in oven for an additional hour with door closed.

Mix strawberries and jam. Top each cooled merinque with mixture. Top with fat-free Cool Whip.

Pina Colada Cake

1 Box reduced-fat yellow cake mix

1 Package fat-free instant coconut pudding mix

1 Can crushed pinapple, undrained ( packed in own juices)

1 Cup nonfat sour cream

1 Cup fat-free sour cream

1/4 Cup water

Syrup

1/2 Cup fat-free sweetened condensed milk

1/4 Cup light rum

1/4 Teaspoon coconut flavored extract

Frosting

2 Cups non-fat Cool Whip®

1 Cup pina colada or coconut flavored nonfat yogurt

Mix together the cake mix and pudding mix. Add the pineapple with its liquid and the sour cream, egg substitute, and water. Mix well.with mixer for two minutes. Coat a 9 x 13 cake pan with cooking spray. Place batter in pan and bake in a 350 degree oven for 35 minutes. Allow the cake to cool in pan for 20 minutes. Using a knife, make slits in cake about 2 inches apart. Remove cake from pan after cooling and set aside. Mix together all of the syrup ingredients. Slowly pour over cake allowing the syrup to soak into the cake.. Continue to cool cake at room temperature. Blend yogurt slowly into Cool Whip, and ice cake. Swirl icing with knife. Top with coconut. Store covered in refirgerator.

Cool Peach Melba

1 3/4 Cups orange juice

2 medium peaches peeled, halved, and pitted

Sauce

1 Tablespoon plus 1 Teaspoon cornstarch

2 Tablespoons sugar

14 Cups fresh or frozen (unthawed) rasberries

Place the orange juice in the bottom of a double boiler ( or steamer). Place the peach halves in the top steamer of the pan. Cover and cook on high heat for about 4 minutes or until the peaches are tender but not mushy. Transfer the peaches and juice into an airtight container and refrigerate for a minimum of 8 hours or overnight. Just before serving make the sauce by placing the cornstarch and sugar in a 1-quart pan. Remove 1/2 of the juice from the peaches and add to the sugar mixture. Over medium heat, cook mixture over medium heat for about 2 minutes or until mixture thickens. Stir constantly. Add the rasberries and bring to a second boil. Cook until the berries begin to break up.

To assemble, place 1/2 scoop ice cream each into 6 dessert bowls. Top each ice cream scoop with a well drained peach half. Place hollow side down. Drizzle each peach with 3 tablespoons of syrup and rasberry mixture. Serve immediately.