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Thursday, February 25, 2010

Favorite Fruit Cobbler with Blueberries and Plums

Ingredients:
* 8 plums, pitted and quartered
* 2 cups blueberries
* 1/2 cup sugar
* 4 teaspoons sugar
* 2 tablespoons whole grain pastry flour
* 1 cup whole grain pastry flour
* 3/4 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup low-fat buttermilk
* 1 large egg white
* 1 1/2 tablespoons canola oil

Directions:
1. Preheat the oven to 375°F. Coat a 9" x 9" baking dish with cooking spray.
2. In a large bowl, mix the plums, blueberries, 1/2 cup of the sugar, and 2 tablespoons of the flour. Place in the prepared baking dish.
3. In a medium bowl, mix 3 teaspoons of the remaining sugar, the baking powder, salt, and the remaining 1 cup flour.
4. In a small bowl, mix the buttermilk, egg white, and oil. Pour into the flour mixture. Stir until a thick batter forms. Drop tablespoons of the batter on top of the fruit. Sprinkle with the remaining 1 teaspoon sugar.
5. Bake for 35 to 40 minutes, or until golden and bubbly. Cool on a rack for at least 10 minutes before serving.

Serves 9.

~~Prevention's Decadent Desserts for Diabetics~~

Wednesday, February 24, 2010

Strawberry Applesauce Cake

CAKE:
* 1 pkg (18.25 oz) white cake mix
* 1 pkg (10 oz) frozen strawberries in syrup, thawed and pureed
* 1/2 C sweetened applesauce
* 2 lg eggs
GLAZE:
* 3 tbsp whole milk
* 1/2 C confectioners' sugar, sifted
* 1 drop red food coloring (optional)


Directions:
1. Place a rack in the center of the oven, and preheat the oven to 350°F. Lightly coat a 12 cup Bundt pan with cooking spray, then dust with flour. Shake out the excess flour. Set aside.
2. To make the cake: Place the cake mix, strawberries, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop, and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for 2 minutes longer, scraping the side down if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it with the spatula.
3. Bake the cake until it is light brown and springs back when lightly pressed, 45 to 50 minutes. Remove the pan from the oven, and place it on a rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake, and invert it onto a serving platter to cool completely.
4. To make the glaze: Mix the milk and sugar until the sugar is dissolved to form a smooth glaze. Add the food coloring, if using.
5. Drizzle the glaze over the top and sides of the cooled cake in a decorative pattern. Slice, and serve.

Serves 16.

Recipe Notes: Store this cake, covered in wax paper, in the refrigerator for up to 1 week.

~~Prevention magazine~~

Tuesday, February 23, 2010

Petal Tea Sandwiches

Ingredients:
* 1 (8-oz.) pkg. cream cheese
* 2 Tbsp. Signet marigold leaves
* 1 Tbsp. Signet marigold petals
* 2 Tbsp. snipped fresh chives
* 1 recipe Signet Marigold Biscuits or thinly sliced firm-textured white, wheat, or rye bread, toasted
* Signet marigold flowers (optional)
* Cucumber and/or radish slices (optional)
* Watercress (optional)

Directions:
1. Let cream cheese stand at room temperature for 30 minutes. In a bowl combine Signet marigold leaves and petals; use kitchen scissors to coarsely snip. Stir in chives. Spread chive mixture on plastic wrap or waxed paper. Shape cream cheese into a log about 2 inches in diameter. Roll cheese log over chive mixture to evenly coat, pressing slightly so mixture adheres. Wrap log in plastic wrap. Refrigerate 3 to 24 hours (or freeze up to 1 hour).

2. To serve, split biscuits or cut bread in shapes using 2-inch cookie cutters. Slice cheese log in thin rounds; place rounds between biscuit halves or bread shapes. Top with whole Signet marigold flowers, cucumber or radish slices, and watercress.

Makes 38 sandwiches

Tip: For fewer sandwiches halve filling; use for 16 to 18 biscuits. Wrap and freeze remaining biscuits up to 3 months.

~~ Better Homes & Gardens ~~

Sunday, February 21, 2010

Chocolate Truffle Tartlets

Ingredients:
* 1 cup semisweet or bittersweet chocolate chips
* 1 package (10 1/2 ounces) light silken tofu, drained
* 1 teaspoon orange extract
* 4 sheets frozen phyllo dough (14"x 8"), thawed
* reduced-fat aerosol whipped cream
* orange peel curls (optional)

Directions:
1. Place the chocolate chips in a microwaveable bowl. Microwave on high power for 90 seconds, or until the chips start to lose their shape. Stir to melt completely. If necessary, microwave for 30 more seconds.
2. Place the tofu in a food processor fitted with a metal blade or a blender. Process until smooth. Add the chocolate and orange extract. Process until smooth. Cover and chill for at least 2 hours, or until set.
3. Meanwhile, preheat the oven to 375°F.
4. Set six 3 1/2"-wide fluted removeable-bottom tart pans on a baking sheet. Coat the pans with butter-flavored cooking spray.
5. Lay 1 phyllo sheet on a work surface. Coat lightly with cooking spray. Cut into 6 rectangles (approximately 3 1/2" x 4" each). One at a time, lay each rectangle into one of the tart pans, so part of it covers the bottom and the other part forms a pointed side. Place the next rectangle to the right of the first. Continue rotating the rectangles until a tart shell is formed. Continue with the remaining 5 sheets of phyllo to make 5 more shells. Coat the shells lightly with spray.
6. Bake for 5 to 7 minutes, or until golden and crisp. Transfer to a rack to cool.
7. To serve, remove the shells from the pans and place on plates. Spoon the chocolate truffle mixture into the tart shells. Just before serving, top with whipped cream and garnish with orange curls, if desired.

Serves 6.

~~Eat Up Slim Down Annual Recipes 2008~~

Saturday, February 20, 2010

Cornmeal Cake With Blueberry Sauce

Ingredients:
* 1 C yellow cornmeal
* 3/4 C sugar
* 1/2 C whole grain pastry flour
* 1 1/4 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 2 eggs
* 2 egg whites
* 1/4 C extra virgin olive oil
* 1/2 C (4 oz) fat free plain yogurt
* 1 tbsp freshly grated orange peel
* 2 tbsp orange juice
* 1 pint fresh or frozen blueberries
* 1/4 C dry red wine
* 1 tbsp orange juice

Directions:
1. To make the cake: Preheat the oven to 350°F. Coat an 8" round cake pan with cooking spray. Line the pan bottom with a round of wax paper, and coat the wax paper with cooking spray.
2. In a large bowl, combine the cornmeal, sugar, flour, baking powder, baking soda, and salt.
3. In a medium bowl, using a wire whisk, beat the eggs, egg whites, oil, yogurt, orange peel, and juice. (The mixture may look curdled.) Add to the cornmeal, and stir just until blended. Place in the prepared pan.
4. Bake for 25 minutes, or until browned and firm, and a wooden pick inserted off center comes out clean.
5. Cool in the pan on a rack for 30 minutes. Loosen the edge, and turn the cake out onto the rack. Peel off the wax paper, and let the cake cool completely.
6. To make the sauce: In a medium saucepan, combine the blueberries, wine, and juice. Bring to a boil over medium high heat, stirring constantly. Boil for 1 minute.
7. Reduce the heat to low, cover, and simmer, stirring frequently, for 5 minutes, or until the blueberries are tender and the sauce is thick.
8. Place the sauce in a bowl, partially cover, and let it cool. Serve with the cake.

Serves 8.

~~ Prevention Magazine~~

Friday, February 19, 2010

Southern Sour Cream- Coconut Layer Cake

Ingredients:
* 1 box (18 ounces) white cake mix
* 1 1/3 cups sour cream, divided
* 3/4 cup whole milk
* 3 egg whites
* 1/3 cup confectioners' sugar
* 3 3/4 cups confectioners' sugar
* 1 1/2 tablespoons coconut extract
* 3/4 cup solid vegetable shortening
* 1 cup flaked sweetened coconut, divided

Directions:
1. Preheat the oven to 350°F. Coat two 9" round cake pans with cooking spray. Dust with flour, shaking out any excess.
2. In the bowl of an electric mixer, combine the cake mix, 1 cup of the sour cream, the milk, egg whites, 1/3 cup of the sugar, and the coconut extract. Blend for about 30 seconds, or until the dry ingredients are moistened. Beat at high speed for 3 minutes, or until smooth and fluffy. Pour into the reserved pans. Bake for 30 to 35 minutes, or until the cake springs back when pressed with fingertips. Cool in the pans for 10 minutes on a rack. Run a knife between the cake sides and pans. Turn the layers onto a cooling rack to cool completely.
3. Meanwhile, in the bowl of an electric mixer, combine the remaining 3 3/4 cups sugar, the shortening, and the remaining 1/3 cup sour cream. Blend for about 1minute, or until the sugar is moistened. Beat at high speed for 3 minutes, or until smooth and fluffy.
4. Place one cake layer on a serving plate. Frost the top. Sprinkle with 1/4 cup of the coconut. Top with the second layer. Frost the sides and top. With the palm of one hand, press about 1 tablespoon of coconut at a time onto the side of the cake. Continue while rotating the cake until the sides are coated. Sprinkle the remaining coconut over the top.

Serves 10.

~~From... "Homemade In Half the Time"~~

Thursday, February 18, 2010

Greek Peach

Ingredients:
* 1 teaspoon cornstarch
* 1 1/2 teaspoons cold water
* 3 cups sliced peaches, fresh or frozen
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon mace
* 1/2 teaspoon allspice
* 3 teaspoons Splenda
* 2 tablespoons honey
* 3 tablespoons margarine
* 1 vanilla bean, soaked, split in half
* 1 package phyllo dough
* 3/4 cup frozen vanilla yogurt (optional)

Directions:
1. Preheat the oven to 375°F. Coat a muffin pan with cooking spray.
2. In a small bowl, whisk together the cornstarch and water.
3. In a medium saucepot over medium-high heat, combine the peaches, cinnamon, nutmeg, mace, allspice, sugar substitute, and honey. Add the cornstarch mixture to the
4. peaches and cook for about 2 minutes, or until the sauce thickens and the peaches are tender.
5. Melt the margarine in a large skillet. Scrape out the seeds from the vanilla bean and add them to the margarine.
6. Brush 1 sheet of the phyllo with melted margarine. Add a second sheet of phyllo on top, and brush with margarine. Cut into 12 equal squares. Place each square in a muffin
7. tin and press to form the muffin tin shape. Bake for 8 minutes, or until golden. Cool.
8. Once the peach mixture and phyllo dough cups have cooled, scoop the peaches into the cups. Just before serving, top each phyllo cup with 1 tablespoon of frozen yogurt, if using.

Serves 6.

~~Eat Up Slim Down Annual Recipes 2006~~

Tuesday, February 16, 2010

Chocolate Bliss Marble Cake

Ingredients:
* 5 egg whites
* 1/4 cup baking cocoa
* 1/4 cup hot water
* 1 cup sugar, divided
* 1 cup fat-free milk
* 3 tablespoons canola oil
* 1 teaspoon vanilla extract
* 3/4 teaspoon almond extract
* 2-1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1-1/2 cups reduced-fat whipped topping
* 4 ounces semisweet chocolate
* 1-1/2 cups fresh raspberries

Directions:
* Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.

* In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended.

* In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture.

* Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl.

* Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
* For topping, in a microwave-safe bowl, microwave the whipped topping and chocolate until melted; stir until smooth. Place cake on a serving plate. Drizzle with topping. Place raspberries in center of cake.

Yield: 16 servings.

Nutrition Facts: 1 slice equals 215 calories, 6 g fat (2 g saturated fat), trace cholesterol, 172 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

~~ Healthy Cooking | December/January 2009 ~~

Monday, February 15, 2010

Cream Cheese-Poppy Seed Pound Cake

Ingredients:
* 1 cup butter (no substitutes)
* 1 ( 8-ounce) package cream cheese
* 6 eggs
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 2-1/4 cups granulated sugar
* 1/4 cup poppy seed
* 2 teaspoons vanilla
* 1 recipe Lemon Icing (see below)

Directions:
1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch tube pan. Combine flour, baking powder, and salt. Set aside.

2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on a medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.

3. Bake in a 325 degree F oven about 1-1/4 hours or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool completely on wire rack. Drizzle Lemon Icing over cake.

Makes 16 to 20 servings.

Lemon Icing: In a small mixing bowl stir together 1-1/2 cups sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel, and 1 to 2 tablespoons lemon juice to make icing of a drizzling consistency.

~~ Better Homes & Gardens ~~

Saturday, February 13, 2010

Shortbread Hearts

Ingredients:
* 2 cups all-purpose flour
* 1/2 cup sugar
* Dash salt
* 1 cup cold butter, cubed
* 1 tablespoon cold water
* 1 teaspoon almond extract
* 1/2 pound dark chocolate candy coating, melted

Directions:
* In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball.

* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.

* Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.

Yield: about 2 dozen.

~~ Taste of Home February/March 2003 ~~

Friday, February 12, 2010

Heart of My Heart Tarts

Ingredients:
* 1 package (3 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 1/2 cup butter, softened
* 1 cup all-purpose flour
FILLING:
* 1 egg
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2/3 cup chopped walnuts

Directions:
* In a small bowl, beat cream cheese and butter until fluffy; beat in flour until blended. Cover and refrigerate for 1 hour or until easy to handle.

* Shape dough into eight balls; press onto the bottom and up the sides of greased heart-shaped or regular muffin cups. In a small bowl, beat egg. Beat in brown sugar and vanilla until blended. Stir in walnuts. Spoon into cups.

* Bake at 325° for 25-30 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pan to a wire rack.

Yield: 8 servings.

~~ Taste of Home | February/March 2006 ~~

Thursday, February 11, 2010

Russian Creme Heart

Ingredients:
* 2-3/4 cups cold water
* 1-1/2 cups sugar
* 2 envelopes unflavored gelatin
* 1-3/4 cups (14 ounces) sour cream
* 1 tablespoon vanilla extract
* 8 to 10 drops yellow liquid food coloring, optional
* 1-3/4 cups whipped topping
* Assorted fruit, optional

Directions:
* In a 2-qt. saucepan, combine water, sugar and gelatin; let stand 1 minute. Cook and stir over medium-low heat until gelatin and sugar are completely dissolved; remove from the heat. Using a wire whisk, blend in sour cream, vanilla and food coloring if desired. Chill until slightly thickened, about 30 minutes. Blend in whipped topping. Pour into an oiled 8-cup heart-shaped mold. Chill until firm, at least 6 hours. Unmold onto a platter. Garnish with fruit if desired.

Yield: 14-16 servings.

~~ Country Woman | May/June 1997 ~~

Wednesday, February 10, 2010

Sugarless Heart Cookies

Ingredients:
* 3/4 cup butter, softened
* 1 package (.3 ounce) sugar-free mixed fruit gelatin
* 1/4 cup egg substitute
* 1 teaspoon vanilla extract
* 1-3/4 cups all-purpose flour
* 1/2 teaspoon baking powder
Directions:
* In a bowl, cream butter and gelatin. Beat in egg substitute and vanilla. Add flour and baking powder; mix well. Chill for 1 hour.

* Roll out on a lightly floured surface to 1/4-in. cookie cutter. Place on ungreased baking sheets. Bake at 400° for 6-7 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks.

Yield: 6 dozen.

Nutritional Analysis: One serving (2 cookies) equals 59 calories, 4 g fat (0 saturated fat), trace cholesterol, 49 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein.

Diabetic Exchanges: 1/2 starch, 1/2 fat.


~~ Taste of Home | February/March 1996 ~~

Tuesday, February 9, 2010

Heart's Delight Eclair

Ingredients:
* 1 package (17.3 ounces) frozen puff pastry, thawed
* 3 cups cold milk
* 1 package (5.1 ounces) instant vanilla pudding mix
* 2 cups heavy whipping cream
* 1 teaspoon vanilla extract, divided
* 1 cup confectioners' sugar
* 1 tablespoon water
* 1/4 teaspoon almond extract
* 1/2 cup semisweet chocolate chips
* 1 teaspoon shortening

Directions:
* On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

* Meanwhile, whisk milk and pudding mix until thickened. In a large bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding.

* Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry.

* In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Refrigerate leftovers.

Yield: 10-12 servings.

~~ Taste of Home | February/March 2000 ~~

Monday, February 8, 2010

Strawberry Schaum Torte

Ingredients:
* 8 egg whites
* 1 tablespoon white vinegar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 cups sugar
* 3 cups sliced fresh strawberries
* 1-1/2 cups whipped cream

Directions:
* Place egg whites in the bowl of a heavy-duty stand mixer and let stand at room temperature for 30 minutes. Add the vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

* Spread into a greased 10-in. springform pan. Bake at 300° for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall).

* Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

Yield: 12 servings.

~~ Reminisce | November/December 2001 ~~

Sunday, February 7, 2010

Raspberry Swirl Frozen Dessert

Ingredients:
* 2/3 cup graham cracker crumbs
* 2 tablespoons butter, melted
* 5 teaspoons sugar
FILLING:
* 3 eggs, separated
* 1/4 cup plus 1 tablespoon water, divided
* 1 cup sugar, divided
* 1/8 teaspoon salt
* 1/8 teaspoon cream of tartar
* 1 package (8 ounces) cream cheese – Light
* 1-1/2 cups reduced-fat whipped topping
* 1 package (10 ounces) frozen sweetened raspberries, thawed

Directions:
* In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

* Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

* In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.

* In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

* Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.

* Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

Yield: 12 servings.

Nutrition Facts: 1 piece equals 217 calories, 9 g fat (5 g saturated fat), 71 mg cholesterol, 164 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: 2 starch, 1-1/2 fat.


~~ Healthy Cooking | August/September 2008 ~~

Saturday, February 6, 2010

Apple Walnut Cake

Ingredients:
* 1 cup butter, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground mace
* 3 cups chopped peeled baking apples
* 2 cups chopped walnuts

Directions:
* In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.)

* Spoon into a greased and floured 10-in. tube pan bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.

Yield: 16 servings.

~~ Bountiful Harvest Cookbook ~~

Friday, February 5, 2010

Strawberry Cheesecake Minis

Ingredients:
* 2 packages (8 ounces each) cream cheese – light
* Sugar substitute equivalent to 1/2 cup sugar
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 1 egg, lightly beaten
* 1/4 cup egg substitute
* 12 reduced-fat vanilla wafers
* 1 can (12 ounces) strawberry cake and pastry filling

Directions:
* In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.

* Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).

* Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.

Yield: 1 dozen.

Note: This recipe was tested with Splenda No Calorie Sweetener and Solo brand cake and pastry filling. Look for both products in the baking aisle.

Nutritional Analysis: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Diabetic Exchanges: 2 starch, 2 fat.


~~ Light & Tasty | December/January 2006 ~~

Thursday, February 4, 2010

Caramel Pudding Cake

Ingredients:
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1/2 cup raisins
* 1 cup packed brown sugar
* 2 cups cold water

Directions:
* In a small bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture with milk. Stir until smooth. Stir in raisins.

* Spread in a greased 8-in. square baking pan. Combine brown sugar and cold water; pour over batter. Bake at 350° for 40 minutes or until golden brown. Serve warm.

Yield: 9 servings.

~~ Reminisce |January/February 1994 ~~

Wednesday, February 3, 2010

Chiffon Nut Cake

Ingredients:
* 7 eggs, separated
* 2 cups all-purpose flour, sifted
* 1-1/2 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 3/4 cup water
* 1 teaspoon vanilla extract
* 1/2 teaspoon cream of tartar
* 1 cup chopped hickory nuts or pecans
*
CREAMY VANILLA FROSTING:
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 1-1/2 teaspoons vanilla extract
* 4 to 6 tablespoons milk
* Chopped hickory nuts or pecan halves

Directions:
* Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat until smooth. In another bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts.

* Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides and center tube of pan. Invert cake onto a serving plate.

* For frosting, in a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves.

Yield: 12-16 servings.

~~ Birds & Blooms | February/March 2001 ~~

Tuesday, February 2, 2010

Lemon Bread

Ingredients:
* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1-2/3 cups all-purpose flour
* 3/4 cup buttermilk
* 1-1/2 teaspoons finely shredded lemon peel
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1/3 cup chopped almonds, walnuts, or pecans, toasted
* 3 tablespoons lemon juice
* 1 tablespoon sugar

Directions:
1. Grease bottom and 1/2 inch up sides of one 8x4x2-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened. Add the 1 cup sugar and beat about 5 minutes or until light and fluffy. Add eggs, one at a time, beating until combined. Add flour, buttermilk, lemon peel, baking soda, and salt. Beat just until combined. Stir in nuts.

3. Pour batter into prepared pan(s) and spread evenly. Bake in a 350 degree F. oven about 45 minutes for 8x4x2-inch loaf and about 40 minutes for 7-1/2x3-1/2x2-inch loaves or until a wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for the last 10 to 15 minutes of baking to prevent overbrowning.)

4. Cool in pan(s) on wire rack 10 minutes. Remove from pan(s). Place on wire rack set over waxed paper.

5. In a small mixing bowl stir together 3 tablespoons lemon juice and 1 tablespoon sugar until sugar is dissolved. Spoon glaze over top(s). Cool completely on the wire rack. Wrap and store overnight before slicing.

Makes 1 large loaf or 2 small loaves (16 servings.)

Make-Ahead Tip: Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic wrap and store in the refrigerator up to 2 days. Or, place cooled loaves in freezer containers or bags and freeze up to 1 month. Thaw overnight in the refrigerator.

~~ Better Homes & Gardens ~~

Monday, February 1, 2010

Whipped Shortbread

Ingredients:
* 3 cups butter, softened
* 1-1/2 cups confectioners' sugar, sifted
* 4-1/2 cups all-purpose flour
* 1-1/2 cups cornstarch
* Nonpareils and/or halved candied cherries

Directions:
* In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
* With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
* Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Yield: 16-18 dozen.

~~ Country Woman | November/December 1992 ~~