Healthy desserts…

Most desserts get a bad reputation because they are made of a lot of butter, sugar and other stuff that is usually a “no no” when we are trying to watch what we eat.  But let’s face it, if you’re like me where dessert is the favorite course of a meal, it’s hard to just say no every day.  Here is something that I made today that at least includes fruit and oatmeal and is “Delicious & Light”.

Happy Baking!!

Dark Cherry Bars

Serves 12

Preheat oven 350o

Filling Ingredients:

1 – 16 ounce bag of frozen dark pitted cherries – defrosted

¼ cup Chambord (raspberry liquor)

¼ cup cornstarch

¼ cup sugar

Topping and Crust:

1 cup flour

1 cup oatmeal

2/3 cup brown sugar

½ cup low calorie butter spread

1 teaspoon cinnamon

¼ teaspoon baking soda

Filling Directions:

1. Place pitted cherries into a food processor and puree until chunky.
2. In a saucepot, stir in Chambord with cornstarch.  Add cherries and sugar and cook until thick and bubbly (about 10 minutes).  Mixture should be about as thick as a fruit preserve.  Remove from heat and allow to cool.
3. Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
4. Add melted butter spread and stir until the mixture resembles coarse crumbs.
5. Spray a 9 X 9-inch baking pan with cooking spray.  Press half of the oatmeal mixture into the bottom of the baking pan, Spoon the filling on top then add the remaining oatmeal mixture on top.
6. Bake for about 35 minutes.
7. Allow to cool then cut into 12 squares and serve.

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Apple Bread with Maple Syrup Glaze

Apple Bread with Maple Syrup Glaze

Preheat oven 350^o

Serves 12

Prep Time: 10 minutes

Cook Time: 55 -60 minutes

Estimated Values Per Serving:

Calories: 195                                                Fat: 2 grams

Apple Bread with Maple Syrup Glaze

Ingredients:

1 ½ cups flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon nutmeg

1 cup sugar

1 cup cored, peeled and grated apple

2 tablespoons cooking oil

2 tablespoons unsweetened apple sauce

¼ cup egg substitute

Directions:

1. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
2. In another bowl, whisk together sugar, grated apple, cooking oil, apple sauce and
   egg substitute.
3. Add flour mixture to apple mixture and stir until combined.
4. Coat a 8X4X2-inch loaf pan with cooking spray and spoon batter into pan.  Bake for 55 – 60 minutes or until an insert
   toothpick comes out clean.
5. Spoon on maple syrup glaze after apple bread has cooled.

Maple Syrup Glaze:

1 1/4 cup confectioners’ sugar – sifted

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

Skim milk (1 – 2 tablespoons)

 

1. In a bowl, combine confectioners sugar and vanilla.
2. Gradually whisk in maple syrupand enough milk to make a coating consistency.

 

Easy Strawberry Angel Food Cake

Hello,

I know it has been too long since I have posted a new fun recipe to try.  The summer season has left me no time to enjoy experimenting with tasty low fat recipes.   I am hopefully getting back into the groove and have an easy – 5 minute – recipe that you can put together for a  BBQ you may be going to.

The other day I was going to a friend’s house and had no time to make anything so I bought:

1 Angel food cake

1 quart fresh strawberries

1 container of strawberry gel glaze

1. Rinse and slice the strawberries

2. Remove the cake from it’s container and pour strawberry glaze on top.

3. Decorate with sliced strawberries and refrigerate.

You are done – instant dessert that is sweet, delicious and fat free.

Enjoy!

Ice Box Cakes

I recently came across an ice box cake recipe and was very curious to try it as a delicious and light dessert.  I have heard of ice box cakes before but really had no idea how incredibly easy they are.  The recipe below is for toasted coconut but you can replace the coconut with ½ cup toasted almonds and substitute almond extract for the coconut extract and have a brand new recipe.

I love the idea of ice box cakes because they are so versatile and you can change flavors as you like.  Also, there is no baking and they can be made the day before which makes them easy for company.

Toasted Coconut-Graham Cracker Ice Box Cake

Serves 12

Prep Time: 45 minutes

Cook Time: 7 – 10 minutes

Refrigerator Time: 2 hours and overnight

Estimated Values per Serving:

Calories: 110                        Fat: 2 grams

Toasted Coconut-Graham Cracker Ice Box Cake

Ingredients:

½ cup sweetened shredded coconut

1/3 cup egg substitute

½ cup sugar

2 tablespoons corn starch

1 ½ cup skim milk

½ teaspoon vanilla extract

½ teaspoon coconut extract

12 graham crackers

3 cup fat free whipped topping

Directions:

1. Heat oven on broil.  Place shredded coconut in a baking pan and place under broiler.  Stand at oven and toast coconut until lightly browned (takes about 2 – 5 minutes).   Remove coconut from oven and set aside to cool.
2. In a medium saucepan, combine egg substitute, sugar, cornstarch and milk.  Cook on low heat, stirring constantly, until mixture begins to steam.  Once warmed, increase the heat slightly to medium low, stirring constantly, until mixture becomes thick and bubbly (about 5 minutes).  While constantly stirring, cook for an additional 2 minutes.
3. Remove from heat and stir in toasted coconut, vanilla and coconut extracts.
4. Spoon custard into a bowl and cover with plastic (pressing directly onto surface of custard to prevent skin from forming).  Refrigerate until cool (about 2 hours).
5. Line the bottom of an 8-inch baking dish with 6 of the graham crackers (break into pieces to fill space).
6. Fold in 1 cup of the whipped topping to the custard and then spoon half of the custard mixture on top of the graham crackers.  Repeat with remaining 6 graham crackers and then the rest of the custard mixture.  Cover and refrigerate overnight.
7. Just before serving, spread the remaining whipped topping on top of the cake and serve cold.

Mexican Style Ice Cream Sandwiches

A friend of mine was telling me how she really enjoyed these sweet tortilla crisps at her sister’s BBQ.  The originals are coated in butter then sprinkled with cinnamon sugar and baked.  I was thinking about how I could make these without the butter while also enhancing it a little and here is what I came up with.  I had my friend try these to make sure they passed the “delicious” test and she said they made the grade.  If you prefer, you can omit the ice cream and simply cut the tortillas, coat with cooking spray, sprinkle with cinnamon sugar and bake too.

Enjoy…

Mexican Style Ice Cream Sandwiches

Preheat oven 425^o

Serves 10

Prep Time: 10 minutes

Cook Time: 10 minutes

Estimated Values per Serving:

Calories: 200                        Fat: 5 grams

Mexican Style Ice Cream Sandwiches

Ingredients:

10 medium flour soft tortillas

Cooking spray

1/3 cup sugar

2 teaspoons ground cinnamon

2 ½ cups low fat ice cream

Directions:

1. Cut 2 circles in each tortilla (about the size of a large biscuit).
2. Combine sugar and cinnamon in a medium bowl.
3. Coat one side of each tortilla with cooking spray and sprinkle a little cinnamon sugar on top.
4. Coat a large baking sheet with cooking spray.
5. Place the uncoated (non-sugared) side of each tortilla on the baking sheet and cook for 10 – 15 minutes until crisp.
6. Remove tortilla crisps and cool on a wire rack.
7. Scoop about ¼ cup ice cream onto one of the tortilla crisps then add another tortilla crisp so that the ice cream is “sandwiched” between two crisps.  Continue until you have 10 total ice cream sandwiches.
8. Wrap in plastic wrap and freeze for at least 1 hour before serving.

Valentine’s Pavlova

This is a beautiful sweet treat for your love this Valentine’s holiday.  It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute.  Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.

Enjoy!!

Valentine’s Pavlova

Preheat oven 300^o

Prep Time: 30 minutes

Cook Time: 45 minutes + 45 minutes cool time in oven

Decorating Time: 10 minutes

Estimated Values per Serving:

Calories: 375                        Fat: 6 grams

Valentine’s Pavlova

Meringue Shell:

Ingredients:

3 egg whites – at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

15 drops red food coloring (optional)

1 cup sugar

Directions:

1. Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells.  Turn over parchment paper and set onto baking sheet.
2. In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring.  Beat on medium speed until soft peaks form (the tips curl).  Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
3. Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide.  Build the sides of the hearts up so they form a shallow cup.  Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
4. Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
5. Remove the meringues and cool.

Chocolate Ganache hearts:

Ingredients:

1 (6 ounce) bag of semi-sweet chocolate chips

1 tablespoon Chambord liquor

2 tablespoons fat free half and half

Directions:

1. Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
2. Place chocolate chips in a small bowl and add Chambord.
3. Heat  the half and half until steaming hot.  Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
4. Pour chocolate mixture into the molds.  Refrigerate until form.

Raspberry Sauce

Ingredients:

1 bag ( ounces) frozen raspberries – defrosted

2 tablespoons Chambord liquor

2 tablespoons sugar

Directions:

1. Combine raspberries, Chambord and sugar in a blender.
2. Puree for about 30 seconds until mashed.

Valentine’s Pavlova

Decorating

Ingredients:

Fat free whipped cream (from a can or whipped topping)

Meringue hearts

Meringue rosettes

Chocolate ganache hearts

Raspberry sauce

Directions:

1. Place a large heart on a dessert plate.  Spread whipped cream on one side with raspberry sauce on the other side.
2. Place a rosette in the middle of the heart.
3. Place a chocolate heart to one side.
4. Serve and enjoy.

 

Eggnog Bread Pudding with Rum Sauce

Eggnog Bread Pudding with Rum Sauce

Serves 8

Prep Time: 15 minutes

Bake Time: 1 hour

Preheat oven 325^o

Estimated values per serving:

Calories = 400                      Fat = 6 grams                        Points: 6

Eggnog Bread Pudding with Rum Sauce

Bread Pudding Ingredients:

6 cups of cubed sweet bread (Challah)

4 cups low fat eggnog

¾ cups egg substitute

½ cups sugar

1 tablespoon vanilla extract

1 teaspoon rum extract

½ teaspoon ground nutmeg

Bread Pudding Directions:

1. Toast cubed bread in the broiler until slightly browned (about 1 minute), turn bread over and broil on the other side until lightly browned (about 1 more minute).  Place toasted bread in a bowl and pour eggnog on top.  Allow the bread to soak in the eggnog for 1 hour.
2. In a medium bowl, whisk together egg substitute, sugar, vanilla and rum extract and nutmeg.  Pour on top of bread mixture and gently fold in.
3. Coat an 8 X 12 baking pan with cooking spray.  Spoon bread pudding into baking dish.  Bake 1 hour.  Remove from oven and cool to room temperature.

Rum Sauce Ingredients:

1 tablespoon butter

½ cup brown sugar

2 tablespoons rum

Rum Sauce Directions:

1. Melt butter in a small skillet.  Add brown sugar and stir until sugar is moistened.
2. Add rum and ignite.  Cook rum sauce until the flames have disappeared and the sugar is dissolved (about 2 minutes).
3. Pour sauce over cooled bread pudding and serve at room temperature.

 

Gingerbread Cupcakes with Penuche Frosting

I wasn’t sure what to get my son’s “specials” teachers and thought that since it’s not customary to buy a gift, I’d bake one instead.  The dollar store sells the perfect little 4 cupcake holder boxes and that became the inspiration for this next recipe.  So if you’re looking for a delicious and light idea for someone who may be watching their weight but wants to be able to enjoy some holiday treats, try this…

Gingerbread Cupcakes with Penuche Frosting

Serves 12

Preheat oven 350^o

Prep Time: 20 minutes

Bake Time: 25 – 30 minutes

Estimated values per serving:

Calories = 260                      Fat = 2.5 grams                     Points: 5

Gingerbread Cupcakes with Penuche Frosting

Cake Ingredients:

1 ½ cups flour

¼ cup packed brown sugar

1 teaspoon cinnamon

¾ teaspoon ground ginger

½ teaspoon baking powder

½ teaspoon baking soda

2 tablespoons vegetable oil

½ cup water

¼ cup unsweetened apple sauce

½ cup molasses

¼ cup egg substitute

12-cupcake baking pan

Directions:

1. In a mixing bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda.
2. Add vegetable oil, water, apple sauce, molasses and egg substitute and beat with an electric mixer on low to medium speed until combined.
3. Insert cupcake liners into cupcake pan and coat with cooking spray.
4. Pour batter into cupcake holders and bake for 25-30 minutes ir until a toothpick inserted near the center comes out clean.
5. Cool on a rack until cupcakes are room temperature.

Frosting Ingredients:

½ cup fat free half and half

1 tablespoon butter

1 cup packed brown sugar

1 teaspoon vanilla

3 ½ cups confectioner’s sugar – sifted

Directions:

1. Sift confectioner’s sugar into a mixing bowl and set aside.
2. In a saucepan, stir together half and half, butter and brown sugar.  Heat on medium until mixture is hot and bubbly.  Remove from heat and stir in vanilla.
3. Turn mixer on medium speed and slowly add hot brown sugar mixture to confectioner’s until combines.  Beat on high speed for 1 minute.
4. Allow frosting to cool and stiffen for about 5 minutes.
5. Spoon frosting into a pastry bag with a decorative tip.  Squeeze frosting onto cupcakes and serve.

Panettone Bread Pudding with Amaretto Sauce

This is a fabulous dessert that I have been serving during the holiday season for many years.  It has such a rich flavor; no-one would ever know it’s low in fat and calories.  If you are entertaining at all this season, try it, your friends and family will think you are a pastry chef connoisseur.

Enjoy…

Panettone Bread Pudding with Amaretto Sauce

Preheat broiler

Serves 12

Prep Time: 20 minutes

Cook Time:  1 hour and about 10 minutes

Estimated values per serving:

Calories = 290                         Fat = 5 grams                         Points: 6

Bread Pudding Ingredients:

1 panettone or other fruit sweet bread (about 1 pound) – cut into 1-inch pieces

3 cups fat free half and half

¾ cup egg substitute

1 cup sugar

1 tablespoon plus 2 teaspoons vanilla extract

1 teaspoon almond extract

Amaretto Sauce Ingredients:

½ cup fat free half and half

1 cup confectioner’s sugar

3 tablespoons amaretto liqueur

2 egg yolks

Directions:

1. Arrange bread pieces on a baking sheet and toast for about 2 minutes on each side or until lightly browned.
2. Place bread in a large bowl and pour half and half over the bread, making sure all the pieces are covered.  Set aside for 1 hour until the liquid has been absorbed.
3. Preheat the oven to 325^o.  Coat a 9-by-13-inch baking dish with cooking spray.
4. In a medium bowl, whisk together egg substitute, sugar, vanilla extract and almond extract.  Stir into the soaked bread.
5. Transfer mixture to the baking dish and bake in the middle of the oven for 1 hour or until the pudding is set and the top is golden brown.
6. Make the amaretto sauce: Set a medium sized bowl over a small saucepan of simmering water.  Stir together the half and half and confectioner’s sugar and whisk until the mixture is creamy.  Add the amaretto and then add the egg yolks, one at a time, whisking constantly.
7. Cook the mixture, whisking constantly for about 4 minutes or until the mixture has thickened to the consistency of honey and reaches 160^o.
8. Preheat the broiler.  Just before serving, spoon the amaretto sauce over the pudding and broil 3 to 4 minutes until bubbly and lightly browned.  Cut the pudding into 18 pieces and serve immediately.

NOTE:

–          The pudding can be made a day in advance.  Cover and set aside at room temperature.

–          The sauce can be made a day in advance.  Cover and refrigerate.  Allow the sauce to return to room temperature before spooning onto the pudding.

Holiday Dessert Idea

Pumpkin Cheesecake Bars

Serves 8

Preheat oven 350^o

Prep Time: 10 minutes

Cook Time: About 1 hour

Retreater time: 3 hours or overnight

Estimated values per serving:

Calories = 300                      Fat = 8 grams                        Points: 6

Ingredients:

1 cup graham cracker crumbs

3 tablespoons low calorie butter spread – melted

1 8-ounce package fat free cream cheese – softened

1 8-ounce package low fat cream cheese – softened

¼ cup fat free sour cream

1 cup sugar

1 cup unsweetened pumpkin puree

¾ cup egg substitute

1 teaspoon vanilla

¼ cup flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground allspice

Directions:

1. Prepare baking dish: Line the sides of an 8-inch-square baking dish with foil so that the sides hangs over.  Spray the foil with cooking spray.
2. Make crust: Stir graham cracker crumbs into butter spread and press on the bottom of the baking pan.  Bake crust for 12 minutes and remove from oven.
3. Prepare filling: Place cream cheese, sour cream and sugar in a mixing bowl.  Beat mixture on medium speed for about 5 minutes until smooth.
4. Beat in pumpkin and then slowly add egg substitute and vanilla while mixer is on medium speed.
5. Reduce mixer speed to low and add flour, cinnamon, nutmeg and allspice.  Once all the flour and spices are in, beat on medium until well combined.
6. Pour mixture into baking dish.
7. Place baking dish in a larger baking pan and pour hot water in the pan.
8. Bake cheesecake for 45 minutes until it is set around the edges.
9. Shut off oven heat but leave cheesecake in the oven with the door slightly open for 30 minutes.

10. Remove cheesecake from the large baking pan and cool on a rack.  Cover cheesecake with plastic wrap and refrigerate overnight.