livro de receitas cocina dessert

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DESSERT RECIPES

COMPLETE MANUAL

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CHOCOLATE SNACK BLOCKS

Ingredients:

-10 min, plus refrigeration time., Serves 4

-2 envelopes unflavored gelatin

-1/2 cup cold water

-2/3 cup boiling water

-3-1/2 Tbs. sugar

-1-1/3 cups semisweet miniature chocolate chips

Preparation :

Sprinkle gelatin over cold water in a blender. Let sit 5 minutes. Pour in boiling water andsugar. Cover and blend on low about 2 minutes, or until gelatin is completely dissolved. Conti-nue blending, gradually adding small amounts of chocolate chips until chips are melted andmixture is smooth. Pour into a square baking pan. Refrigerate until firm. Cut into 1 inch squaresor shapes with cookie cutters.

Per serving:

-calories 341

-fat 20.3g

-49% calories from fat

-cholesterol 0mg

-protein 5.3g

-carbohydrates 43.2g

-fiber 2.3g

-sodium 13mg.

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LEMON CREMES

Ingredient

15 min, plus chilling time., Serves4 cup fresh orange juice1envelope unsweetened lemon gelatin1cup lowfat ricotta cheese1cup evaporated skim milk1-1/2 tsp. vanilla extract1/4 cup pineapple topping

Preparation

Sprinkle gelatin over orange juice in a heavy saucepan. Let stand 5 minutes. Bring to a boil overmedium high heat, stirring constantly. Remove from heat. Combine remaining ingredients, excepttopping, in a blender. Add gelatin mixture and purée. Chill and serve in individual serving glasseswith pineapple topping.

Per serving:

calories 233, fat 5.1g, 20% calories from fat, cholesterol 21mg, protein 13.8g, carbohydrates32.8g, fiber 0.5g, sodium 152mg.

QUICK PEACH DESSERT

Ingredients

10 min, plus refrigeration time., Serves 4

-4 peaches, sliced

-1/2 cup sugar

-4 sponge cake shell

-1 cup light frozen dessert topping

Preparations

Combine peaches and sugar in a bowl. Refrigerate 20-30 minutes for sugar to dissol-ve. Stir well before spooning into cake shells. Serve with a dollop of dessert topping.

Per serving:

calories 370, fat 5.8g, 14% calories from fat, cholesterol 162mg, protein 5.9g,carbohydrates 74.2g, fiber 1.8g, sodium 110mg.

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PEACH CUSTARD DESSERT

Ingredients

10 min, Cook: 35 min., Serves 4

2-1/3 cups buttermilk baking mix

1/2 cup milk

3 Tbs. unsalted butter, melted ·

1/4 cup plus 3 Tbs. sugar ·

1 lb. canned sliced peaches, drained

1/2 tsp. ground cinnamon

2/3 cup sour cream

1egg

Preparations

Preheat oven to 375°F. Combine baking mix, milk, butter and 3 Tbs. sugar in a bowl.Spread in a greased 9 inch square pan. Arrange peach slices on top. Combine 1/4 cup sugarand cinnamon in another bowl and sprinkle over peaches. Combine sour cream and egg in abowl and drizzle over top. Bake 35-40 minutes, or until a wooden toothpick inserted in centercomes out clean. Serve warm and, if desired, with sweetened whipped cream.

Per serving:


This recipe serves 9 people. Because this recipe is for a particular size pan, it adjusts thenumber of servings only in multiples of 9.

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CHOCOLATE PUDDING CAKE

Ingredients


1 cup all purpose flour, sifted2 tsp. baking powder1/4 tsp. salt necessary1/2 cup cocoa powder1 cup sugar3/4 cup lowfat milk1 tsp. vanilla extract2 Tbs. unsalted butter, melted1/3 cup chopped walnuts1/2 cup dark brown sugar, packed2 tsp. instant coffee1 cup water1/4 cup caramel topping, warm (optional)

Preparations

Preheat oven to 350°F. Combine flour, baking powder, salt, 2 Tbs. cocoa and 2/3 cupsugar in a mixing bowl. Add milk, vanilla and melted butter. Beat with an electric mixer untilsmooth and pale in color. Stir in walnuts. Pour batter into a buttered 8 inch square baking dishand set aside. Combine remaining ingredients, except caramel, in a heavy saucepan overhigh heat, stirring constantly until mixture comes to a boil. Gently pour hot sauce over cakebatter. Bake 40 minutes or until tester comes out clean when inserted in center. Serve drizzledwith caramel topping.

Per serving

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjuststhe number of servings only in multiples of 8.

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CHOCOLATE PUDDING WITH STRAWBERRIES

Ingredients

5 min, Cook: 15 min, plus cooling time., Serves 4

2 cups lowfat milk2 Tbs. cornstarch3 Tbs. sugar2 Tbs. cocoa powder1 Tbs. instant coffee powder1 ounce unsweetened chocolate1/2 tsp. vanilla extract1 tsp. unsalted butter2 cups strawberries, sliced

Preparations

Combine 1/4 cup milk and cornstarch in a jar with a tight fitting lid. Shake vigorously andset aside. Combine remaining milk and next 4 ingredients in a heavy saucepan overmedium heat, stirring frequently until chocolate is melted. Reduce heat to low. Shakecornstarch mixture and stir into chocolate mixture. Cook 10 minutes or until mixturethickens and just begins to boil. Remove from heat and stir in vanilla and butter. Coverwith plastic wrap with plastic touching surface to prevent skin from forming. Placesaucepan in a cold water to cool pudding. Serve warm or chilled topped withstrawberries.

Per serving:


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CINNAMON APPLES WITH FROZEN YOGURT

Ingredients


1 Tbs. plus 1 tsp. unsalted butter4 large Jonathan apples, peeled, cored and sliced2 Tbs. brown sugar1/2 tsp. cinnamon1/4 cup water2 cups nonfat vanilla frozen yogurt1/4 cup caramel topping, warm

Preparations

Melt butter in a heavy nonstick skillet over medium heat. Sauté apples 2 minutes. Stirin brown sugar and cinnamon. Add water and cover skillet. Simmer 4-5 minutes or until liquidis evaporated and apples are tender. Serve apples over vanilla frozen yogurt and drizzled withcaramel topping.

Per serving:

calories 320, fat 4.9g, 13% calories from fat, cholesterol 10mg, protein 4.8g,carbohydrates 70.5g, fiber 3.7g, sodium 118mg

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Ingredients


1/2 cup unsalted butter, softened

3/4 cup brown sugar, firmly packed

1/4 cup plus 2 Tbs. honey

2 eggs

1cup whole wheat flour

1 tsp. baking powder

1/2 tsp. salt necessary

1 cup unsweetened flaked coconut

1/2 cup chopped pecans

1 cup quick oats

2 Tbs. plus 2 tsp. light hot fudge toppic

Preparations

Preheat oven to 350°F. Using an electric mixer, combine butter and sugar in a mixingbowl and beat until creamy. Add honey and eggs and mix thoroughly. Combine flour, bakingpowder and salt in another bowl. Beat flour mixture into wet ingredients and mix thoroughly.Using a wooden spoon, stir in coconut, pecans and oats. Spread batter into a buttered 9 inchbaking pan. Bake 30 minutes or until bars are set and golden brown. Drizzle with chocolatetopping. Cool before cutting into squares.

Per serving

This recipe serves 12 people. Because this recipe is for a particular size pan calories 311, fat16.3g, 45% calories from fat, cholesterol 56mg, protein 4.7g, carbohydrates 40.8g, fiber 2.8g,sodium 120ml

COCUNUT PECAN BARS

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CRANBERRY PARFAITS

Ingredients

10 min, Cook: 5 min, plus freezing time., Serves 4

1-1/3 cups canned whole berry cranberry sauce, or homemade cranberry sauce

1/4 cup plus 2 Tbs. Grand Marnier or other orange liqueur

1-1/2 tsp. orange zest, grated

4 cups vanilla frozen yogurt or ice cream

Preparations

Combine first 3 ingredients in a heavy saucepan over medium low heat. Stir untilheated through. Cool to room temperature. Spoon 1-1/2 Tbs. sauce into bottom of each of 48-10 ounce parfait glasses. Top with a portion of frozen yogurt. Repeat layering with sauceand frozen yogurt. Top with remaining sauce. Freeze until ready to serve.

Per serving

Calories 411, fat 3.6g, 9% calories from fat, cholesterol 14mg, protein 7.0g,carbohydrates 77.5g, fiber 2.0g, sodium 118mg

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CRANBERRY PUDDING CAKE

Ingredients


3 cups cranberries, thawed if frozen1 cup all purpose flour1 tsp. baking powder1/4 tsp. salt necessary2 cups sugar1/2 cup half and half3 Tbs. unsalted butter, melted1 tsp. vanilla extract1 Tbs. cornstarch1 tsp. orange zest, grated1 cup boiling water

Preparation

Preheat oven to 350°F. Place cranberries in the bottom of a buttered 9 inch square or10 inch round cake pan or baking dish. Combine flour, baking powder, salt and 3/4 cup of thesugar in a mixing bowl. Add half and half, butter and vanilla. Using an electric mixer, beat untilsmooth. Spread batter over cranberries. Combine remaining sugar, cornstarch and zest andsprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comesout clean when inserted in center.

Per serving:


This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts thenumber of servings only in multiples of 8.

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CRANBERRY-PINEAPPLE BARS

Ingredients


1 cup cranberries3 Tbs. brown sugar1-1/2 tsp. cornstarch1/2 lb. unsweetened crushed pineapple, undrained3/4 cup all purpose flour3/4 cup quick oats1/4 cup brown sugar, firmly packed1/4 tsp. ground ginger1/4 tsp. ground cinnamon3 Tbs. unsalted butter, cut into small pieces and chilled1 egg white, lightly beaten3 Tbs. pecans, chopped

Preparation

Preheat oven to 350°F. Spray an 8 inch square baking pan with cooking spray. Com-bine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil,stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes,stirring occasionally, until cranberries pop and mixture thickens. Set aside. Combine flour andnext 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resemblescoarse meal. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white ina bowl and stir well. Press oat mixture into the bottom of baking pan. Bake 10 minutes. Spreadcranberry mixture over prepared crust. Combine reserved oat mixture and pecans in a bowl.Sprinkle over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completelyin pan on a wire rack.

Per serving:



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DEEP DISH APPLE PIE

Ingredients


6 lbs. apples, peeled and sliced1/2 cup quick cooking tapioca2 Tbs. lemon juice2 tsp. cinnamon1-1/3 cups sugar2-1/4 cups all purpose flour1 tsp. salt necessary3/4 cup butter flavor shortening1/4 cup plus 2 Tbs. iced water

Preparation

Combine apple slices, tapioca and lemon juice in a 9x13 inch glass baking dish. Stir incinnamon, 1-1/4 cups sugar and a dash of salt. Let stand 15 minutes to soften tapioca,stirring occasionally. Meanwhile, mix flour and salt in another bowl. Cut in shortening until itresembles coarse crumbs. Stir in ice water lightly with a fork until dough just holds together.Preheat oven to 375°F. Shape dough into a 5x7 inch rectangle. Place on a lightly floured worksurface and roll out to about 10x14 inch using a floured rolling pin. Place dough over apples.Trim edge, leaving at least 1 inch overhang. Fold overhang under and make a fluted edge. Cut3 slits in crust. Brush top of crust with water and sprinkle with remaining sugar. Bake 55minutes or until bubbly and crust is golden. Cool on wire rack.

Per serving:



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DEVIL’S FOOD CAKE

Ingredients


1-3/4 cups cake flour, sifted3/4 cup sugar1 tsp. baking soda1/4 tsp. baking powder1/4 tsp. salt necessary1/2 cup plus 1 Tbs. unsweetened cocoa1 cup water1 cup fat-free mayonnaise2 Tbs. vegetable oil1 tsp. vanilla extract2 ounces semisweet chocolate, melted1 egg, beaten2 Tbs. powdered sugarnonstick cooking spray

Preparation

Preheat oven to 350°F. Sift first 6 ingredients together in a bowl. Combine water andnext 5 ingredients in another bowl. Mix thoroughly. Add to dry ingredients, stirring just until dryingredients are moistened (batter may be lumpy.) Pour into a 9 inch round cakepan coatedwith nonstick cooking spray. Bake 40 minutes or until a wooden pick inserted in center comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on awire rack. Sift powdered sugar over top.

Per serving

calories 268, fat 6.3g, 24% calories from fat, cholesterol 21mg, protein 3.3g,carbohydrates 41.5g, fiber 2.2g, sodium 434mg


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YOGURT WITH TOPPING

Ingredients

5 min., Serves 42 cups chocolate frozen yogurt1 cup strawberry topping

PreparationServe frozen yogurt with topping.

Per serving :

calories 357, fat 2.2g, 6% calories from fat, cholesterol 7mg, protein 3.9g, carbohydrates78.2g, fiber 0.8g, sodium 64mg

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EASY STRAWBERRY SHORTCAKE

Ingredients.


1 cup buttermilk baking mix1/2 cup milk or half and half2 cups strawberries, hulled1/4 cup plus 2 Tbs. sugar2 tsp. lemon juice1 cup light frozen dessert topping

Preparation.

Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until asoft dough forms. Spoon dough onto an ungreased baking sheet, making 2 mounds2 inches apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Puréehalf the berries, sugar and lemon juice in a blender or food processor. Slice remainingberries and stir into purée. Split biscuits in half horizontally. Spoon half the strawberrysauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Ser-ve with a dollop of topping.

Per serving


EASY FUDGE DIPPED STRAWBERRIES

Ingredients

10 min, plus chilling time., Serves 4

1 lb. large strawberries, washed and patted dry2/3 cup chocolate fudge topping

Preparation

Place fruit on a freezer safe plate in the freezer for 15 minutes. Pour topping into asmall deep container (e.g., a juice glass). Dip fruit into topping and return to freezer. Chill atleast 15 minutes or until chocolate is set.

Per serving:

Calories 207, fat 1.8g, 7% calories from fat, cholesterol 0mg, protein 2.0g,carbohydrates 49.3g, fiber 2.9g, sodium 68mg.

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1-1/2 cups sugar

1 cup all purpose flour

2 tsp. baking powder

1/4 tsp. salt optional

1/2 cup walnuts, chopped

1/4 cup plus 3 Tbs. cocoa powder

1/2 cup lowfat milk, room temperature

2 Tbs. unsalted butter, melted

1 tsp. vanilla extract

1 ounce unsweetened chocolate, melted

1/2 cup brown sugar, firmly packed

3/4 cup plus 2 Tbs. hot water

Preparation

Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl. Add 3Tbs. cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mixthoroughly. Add to dry ingredients and beat with an electric mixer until well blended. Pourbatter into a buttered 9 inch baking pan and set aside. Combine remaining sugar, brownsugar and remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth.Gently ladle sauce over cake batter to cover completely. Bake 35-40 minutes or until atester comes out clean when inserted in center.

Per serving


BUTTERFLY CHOCOLATE CAKE

Ingredients

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KEY LIME PIE

Ingredients


4 egg yolks1-3/4 cups sweetened condensed milk1/2 cup lime juice2 Tbs. lime zest, grated1/8 tsp. green food coloring (optional)1 9 inch graham cracker pie crust3/4 cup light frozen dessert topping, or whipped cream

Preparation

Preheat oven to 350°F. Beat egg yolks in a bowl with an electric mixer. Add condensedmilk, lime juice and zest, and food coloring, if using. Pour into pie shell and bake 15-20 minutesor until set. Chill before spreading topping over top and serving. Refrigerate leftovers.

Per serving



GLAZED STRAWBERRY PIE

Ingredients


3/4 cup strawberry jelly2 Tbs. Cassis or red wine6 cups strawberries, hulled1 9 inch graham cracker pie crust1 cup whipped cream

Preparation

Combine jelly and Cassis in a saucepan over medium heat. Cook about 1 minute,stirring constantly, until jelly melts. Arrange strawberries pointed ends up close together in pieshell. Brush berries with glaze. Refrigerate at least 15 minutes or up to 4 hours, until glazesets. Serve topped with a dollop of whipped cream.

Per serving



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LINZERTORTE

Ingredients


1-1/4 cups all purpose flour

1 cup quick or old fashioned oats, uncooked

1 cup powdered sugar, plus extra for sprinkling

1/4 cup almonds, finely chopped

1 Tbs. lemon peel, grated

2/3 cup unsalted butter

2 Tbs. water

10 ounces no added sugar raspberry fruit spread

Preparation

Preheat oven to 350°F. Combine flour, oats, powdered sugar, almonds andlemon peel in a bowl. Cut in butter until crumbly. Stir in water until dough ismoistened. Reserve 1 cup and set aside. Press remaining dough onto bottomand 1 inch up sides of an ungreased 9 inch springform pan or 9 inch squarebaking pan. Bake 20 minutes. Spread crust with fruit spread. Roll reserveddough into 1/4 inch ropes and decorate top with crisscrossing dough. Bake30-35 minutes or until light golden brown. Cool. Sprinkle with additional powderedsugar before serving.

Per serving

Calories 270, fat 12.3g, 40% calories from fat, cholesterol 28mg, protein3.3g, carbohydrates 37.6g, fiber 1.7g, sodium 5mg.

This recipe serves 12 people. Because this recipe is for a particularsize pan, it adjusts the number of servings only in multiples of 12.

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LOWER FLAT

Ingredients

10 min, Cook: 45 min, plus refrigeration time., Serves 4

1-1/2 lbs. fat-free cream cheese/4 cup sugar1 tsp. vanilla extract3 eggs1 9 inch graham pie crust1 lb. cherry light pie filling

Preparations

Preheat oven to 375°F. Mix first 3 ingredients with an electric mixer on medium speeduntil well blended. Add eggs and mix until blended. Pour cream cheese mixture into pie crust.Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top withcherry pie filling before serving.

Per serving



LEMON PIE

Ingredients

10 min, Cook: 20 min, plus chilling time., Serves 4

3 eggs, separated1/2 cup lemon juice1/4 tsp. lemon rind, grated14 ounces low fat sweetened condensed milk1 9 inch graham cracker pie crust1 cup whipped cream for garnish

Praparations

Preheat oven to 350°F. In large bowl of electric mixer, beat the egg yolks until light andlemon-colored. Combine the lemon juice, rind and condensed milk. Beat into the egg yolks.Whip egg whites until stiff. Fold into the lemon mixture until marbled, not completely mixed.Pour filling into pie shell. Bake 20-30 minutes, until filling is just set. Chill . Before serving,garnish with whipped cream.

Per serving



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LOWER FAT CHOCOLATE BREAD PUDDING

Ingredients

10 min, Marinate: 1:00, Cook: 1:00., Serves 4

3 ounces unsweetened chocolate, cut into small pieces1 cup half and half1 cup milk2 cups soft white breadcrumbs, packed loosely2 large eggs1 cup granulated sugar1-1/2 tsp. vanilla extract1/8 tsp. salt necessary1 cup fat-free frozen dessert topping

Preparations

Heat chocolate, half and half and milk 12-15 minutes in a saucepan over low heat,stirring frequently until chocolate is melted. Remove pan from heat, stir in crumbs and letstand 1 hour. Preheat oven to 350°F. Beat eggs in a bowl with an electric mixer until frothy.Blend in next 3 ingredients, then stir into chocolate mixture. Pour pudding into buttered 1 quartplus 2 cups casserole dish. Set it in a shallow baking pan and pour enough hot water into panto come halfway up sides of casserole dish. Bake 50-60 minutes, uncovered, until testercomes out clean when inserted in center. Serve warm with a dollop of topping.

Per serving



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LOWFAT PUMPKIN PIE

Ingredients


1 lb. canned pumpkin, about 2 cups14 ounces fat-free sweetened condensed milk4 egg whites1 tsp. ground cinnamon1/2 tsp. ground ginger1/2 tsp. ground nutmeg1/2 tsp. salt1 9 inch frozen pastry shell

Preparations

Preheat oven to 425°F. Combine all ingredients, except pastry shell, in a large mixingbowl. Mix well and pour into pastry shell. Bake 15 minutes. Reduce oven temperature to350°F. Bake 35-40 minutes more, or until knife inserted 1 inch from edge comes out clean.

Per serving

Calories 287, fat 6.8g, 23% calories from fat, cholesterol 6mg, protein 7.7g,carbohydrates 44.3g, fiber 1.6g, sodium 397mg.VThis recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts thenumber of servings only in multiples of 8.

MAPLE PEAR CRUNCH

Ingredients


1/3 cup maple syrup1 Tbs. lemon juice4 large ripe firm pears, cored and thinly sliced1/2 cup all purpose flour3 Tbs. yellow cornmeal3 Tbs. brown sugar, packed1/8 tsp. cinnamon1/4 cup unsalted butter, chilled and cut into small pieces

Preparation

Preheat oven to 375°F. Combine maple syrup and lemon juice in a heavy non-reactivesaucepan. Cook over low heat 5 minutes or until very hot. Remove from heat. Stir in pearslices and transfer to a buttered baking dish. Set aside. Combine next 4 ingredients in a foodprocessor or bowl. Add butter and cut into dry ingredients until mixture resembles coarsemeal. Sprinkle topping over pears and bake 40 minutes or until bubbly and golden.

Per serving


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GLAZED STRAWBERRY PIE

Ingredients


3/4 cup strawberry jelly2 Tbs. Cassis or red wine6 cups strawberries, hulled1 9 inch graham cracker pie crust1 cup whipped cream

Preparations

Combine jelly and Cassis in a saucepan over medium heat. Cook about 1 minute,stirring constantly, until jelly melts. Arrange strawberries pointed ends up close together in pieshell. Brush berries with glaze. Refrigerate at least 15 minutes or up to 4 hours, until glazesets. Serve topped with a dollop of whipped cream.


Per serving


KEY LIME PIE

Ingredients



Preparations


Per serving



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LOWER FAT CRANBERRY GINGERBREAD

ingredients


2-1/2 cups cranberries1/3 cup candied ginger (optional)3 cups all purpose flour1-1/2 tsp. baking powder1-1/2 tsp. ground ginger3/4 tsp. baking soda3/4 tsp. salt necessary3/4 tsp. ground allspice1/4 tsp. ground cloves2-1/2 tsp. ground cinnamon3/4 cup unsalted butter, room temperature3/4 cup dark brown sugar, firmly packed2 large eggs1 cup unsulphured molasses1 cup buttermilk

Preparation

Preheat oven to 350°F. Coarsely chop cranberries in a food processor and set aside.Finely chop candied ginger and set aside. Butter and flour a 9x13 inch glass baking dish. Siftflour and next 7 ingredients into a bowl. Beat butter in another bowl with an electric mixer untillight. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Add molasses and mixthoroughly. Mix in dry ingredients alternately with buttermilk, beginning and ending with dryingredients. Fold in cranberries and crystallized ginger. Spread batter into baking dish andbake about 50 mintues, or until a tester comes out clean when inserted in center. Cool cakein pan on a rack. Serve warm or at room temperature.

Per serving

This recipe serves 16 people. Because this recipe is for a particular size pan, itadjusts the number of servings only in multiples of 16.


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WorldatosPECAN PIE

Ingredients


2 eggs1 cup light corn syrup3/4 cup sugar1/2 tsp. salt optional1-1/4 tsp. vanilla extract2 Tbs. unsalted butter, melted1 cup pecan halves1 9 inch frozen pie crust, thawed1 cup whipping cream2 Tbs. confectioner’s sugar

Preparations

Preheat oven to 375°F. Lightly beat eggs with an electric mixer in a mixing bowl. Addcorn syrup, sugar, salt, 1 tsp. vanilla and butter. Beat thoroughly. Stir in pecans by hand. Pournut mixture into pie shell and bake 40-45 minutes. Using chilled beaters and bowl, beat cream,confectioner’s sugar and remaining vanilla to soft peaks. Serve pie topped with a dollop ofwhipped cream.

Per serving



LOWFAT PUMPKIN PIE

Ingredients


1 lb. canned pumpkin, about 2 cups14 ounces fat-free sweetened condensed milk4 egg whites1 tsp. ground cinnamon1/2 tsp. ground ginger1/2 tsp. ground nutmeg1/2 tsp. salt1 9 inch frozen pastry shell

Preparations

Preheat oven to 425°F. Combine all ingredients, except pastry shell, in a large mixingbowl. Mix well and pour into pastry shell. Bake 15 minutes. Reduce oven temperature to350°F. Bake 35-40 minutes more, or until knife inserted 1 inch from edge comes out clean.

Per serving



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PECAN PIE

Ingredients


2 eggs1 cup light corn syrup3/4 cup sugar1/2 tsp. salt optional1-1/4 tsp. vanilla extract2 Tbs. unsalted butter, melted1 cup pecan halves1 9 inch frozen pie crust, thawed1 cup whipping cream2 Tbs. confectioner’s sugar

Preparation

Preheat oven to 375°F. Lightly beat eggs with an electric mixer in a mixing bowl. Addcorn syrup, sugar, salt, 1 tsp. vanilla and butter. Beat thoroughly. Stir in pecans by hand. Pournut mixture into pie shell and bake 40-45 minutes. Using chilled beaters and bowl, beat cream,confectioner’s sugar and remaining vanilla to soft peaks. Serve pie topped with a dollop ofwhipped cream.

Per serving



ORANGE SMOOTHIE

Ingredients

5 min., Serves 4

4 cups nonfat vanilla frozen yogurt3 cups lowfat milk1 cup frozen orange juice concentrate

Preparations

Combine all ingredients in a blender and process until smooth.

Per serving


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MAPLE PEAR CRUNCH

Ingredients


1/3 cup maple syrup1 Tbs. lemon juice4 large ripe firm pears, cored and thinly sliced1/2 cup all purpose flour3 Tbs. yellow cornmeal3 Tbs. brown sugar, packed1/8 tsp. cinnamon1/4 cup unsalted butter, chilled and cut into small pieces

Preparation

Preheat oven to 375°F. Combine maple syrup and lemon juice in a heavy non-reactivesaucepan. Cook over low heat 5 minutes or until very hot. Remove from heat. Stir in pearslices and transfer to a buttered baking dish. Set aside. Combine next 4 ingredients in a foodprocessor or bowl. Add butter and cut into dry ingredients until mixture resembles coarsemeal. Sprinkle topping over pears and bake 40 minutes or until bubbly and golden.

Per serving


LEMON STRAWBERRY CAKE

Ingredients


1 cup buttermilk baking mix1/2 cup milk or half and half2 cups strawberries, hulled1/4 cup plus 2 Tbs. sugar2 tsp. lemon juice1 cup light frozen dessert topping

Preparations

Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a soft doughforms. Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart.Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Purée half the berries, sugar andlemon juice in a blender or food processor. Slice remaining berries and stir into purée. Splitbiscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replacetops and drizzle with remaining sauce. Serve with a dollop of topping.

Per serving


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FUDGE UPSIDE DOWN CAKE

Ingredients


1-1/2 cups sugar1 cup all purpose flour2 tsp. baking powder1/4 tsp. salt optional1/2 cup walnuts, chopped1/4 cup plus 3 Tbs. cocoa powder1/2 cup lowfat milk, room temperature2 Tbs. unsalted butter, melted1 tsp. vanilla extract1 ounce unsweetened chocolate, melted1/2 cup brown sugar, firmly packed3/4 cup plus 2 Tbs. hot water

Preparations

Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl. Add 3 Tbs.cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix thoroughly.Add to dry ingredients and beat with an electric mixer until well blended. Pour batter into abuttered 9 inch baking pan and set aside. Combine remaining sugar, brown sugar andremaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth. Gently ladlesauce over cake batter to cover completely. Bake 35-40 minutes or until a tester comes outclean when inserted in center.

Per serving



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LEMON PIE

Ingredients

10 min, Cook: 20 min, plus chilling time., Serves 4

3 eggs, separated1/2 cup lemon juice1/4 tsp. lemon rind, grated14 ounces low fat sweetened condensed milk1 9 inch graham cracker pie crust1 cup whipped cream for garnish

Preparation

Preheat oven to 350°F. In large bowl of electric mixer, beat the egg yolks until light andlemon-colored. Combine the lemon juice, rind and condensed milk. Beat into the egg yolks.Whip egg whites until stiff. Fold into the lemon mixture until marbled, not completely mixed.Pour filling into pie shell. Bake 20-30 minutes, until filling is just set. Chill . Before serving,garnish with whipped cream.

Per serving



KEY LIME PIE

Ingredients



Preparations


Per serving



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LORRIE’S CHOCOLATE CAKE WITH VANILLA SAUCE

Ingredients


2 cups all purpose flour1-3/4 cups sugar1/2 cup cocoa powder1 Tbs. baking soda1 tsp. salt optional1 cup buttermilk2/3 cup vegetable oil1 tsp. vanilla extract1 egg, lightly beaten1 cup hot strong brewed coffee1 cup sugar2 Tbs. cornstarch1 cup water2 Tbs. unsalted butter1 tsp. vanilla extract

Preparation

Preheat oven to 350°F. Sift first 5 ingredients together in a bowl. Add next 5 ingredientsand combine. Batter will be thin. Pour into a buttered and floured 9x13 inch baking pan. Bake30 minutes or until tester comes out clean when inserted in center. Combine sugar andcornstarch in a heavy saucepan. Add water. Bring to a boil over medium high heat, stirringconstantly. When mixture begins to thicken, remove from heat. Stir in butter and vanilla. Ser-ve sauce over cake.

Per serving



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Worldatos

Worldatos

Worldatos

LOWER FAT CHOCOLATE BREAD PUDDING

Ingredients

10 min, Marinate: 1:00, Cook: 1:00., Serves 4

3 ounces unsweetened chocolate, cut into small pieces1 cup half and half1 cup milk2 cups soft white breadcrumbs, packed loosely2 large eggs1 cup granulated sugar1-1/2 tsp. vanilla extract1/8 tsp. salt necessary1 cup fat-free frozen dessert topping

Preparation

Heat chocolate, half and half and milk 12-15 minutes in a saucepan over low heat,stirring frequently until chocolate is melted. Remove pan from heat, stir in crumbs and letstand 1 hour. Preheat oven to 350°F. Beat eggs in a bowl with an electric mixer until frothy.Blend in next 3 ingredients, then stir into chocolate mixture. Pour pudding into buttered 1 quartplus 2 cups casserole dish. Set it in a shallow baking pan and pour enough hot water into panto come halfway up sides of casserole dish. Bake 50-60 minutes, uncovered, until testercomes out clean when inserted in center. Serve warm with a dollop of topping.

Per serving


Per serving: calories 466, fat 17.6g, 33% calories from fat, cholesterol 129mg, protein13.5g, carbohydrates 68.6g, fiber 3.5g, sodium 387mg.

LOWER FAT CHEESECAKE

Ingredients

Prep: 10 min, Cook: 45 min, plus refrigeration time., Serves 4

1-1/2 lbs. fat-free cream cheese3/4 cup sugar1 tsp. vanilla extract3 eggs1 9 inch graham pie crust1 lb. cherry light pie filling

Preparation

Preheat oven to 375°F. Mix first 3 ingredients with an electric mixer on medium speeduntil well blended. Add eggs and mix until blended. Pour cream cheese mixture into pie crust.Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top withcherry pie filling before serving.

Per serving



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Worldatos

Worldatos

Worldatos

LOWER FAT CRANBERRY GINGERBREAD

Ingredients

Prep: 15 min, Cook: 50 min., Serves 4

2-1/2 cups cranberries1/3 cup candied ginger (optional)3 cups all purpose flour1-1/2 tsp. baking powder1-1/2 tsp. ground ginger3/4 tsp. baking soda3/4 tsp. salt necessary3/4 tsp. ground allspice1/4 tsp. ground cloves2-1/2 tsp. ground cinnamon3/4 cup unsalted butter, room temperature3/4 cup dark brown sugar, firmly packed2 large eggs1 cup unsulphured molasses1 cup buttermilk

Preparation

Preheat oven to 350°F. Coarsely chop cranberries in a food processor and set aside.Finely chop candied ginger and set aside. Butter and flour a 9x13 inch glass baking dish. Siftflour and next 7 ingredients into a bowl. Beat butter in another bowl with an electric mixer untillight. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Add molasses and mix thoroughly.Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.Fold in cranberries and crystallized ginger. Spread batter into baking dish and bake about 50mintues, or until a tester comes out clean when inserted in center. Cool cake in pan on a rack.Serve warm or at room temperature.

Per serving



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livro de receitas cocina dessert

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