Dessert

Fresh Fruit with Lemon Cream

Fresh Fruit with Lemon Cream

4 oz. reduced-fat cream cheese ¾ cup low-fat vanilla yogurt 1 tsp. honey 2 tsp. freshly grated lemon zest 2 cups fresh blueberries or mixed berries 4 tsp. granola Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest. Layer the lemon cream and berries in dessert dishes or wineglasses. Sprinkle with granola. If not serving immediately, cover and refrigerate for up to 8 hours. Serves 4   NUTRITION: 148 calories; 6g fat (34.0% calories from fat); 6g protein; 20g carbohydrates; 2g dietary fiber; 18mg cholesterol; 192mg sodium. LIVE IT TRACKER: ½ cup milk, ½ cup fruit   This recipe is taken from Healthy Happy Cooking, available now in our online store. Lisa Lewis is the author of

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Berry Dessert Nachos

Berry Dessert Nachos

3/4 cup fat-free or light dairy sour cream 3/4 cup frozen light whipped dessert topping, thawed 1 tsp vanilla 1/8 tsp ground cinnamon 3 8-inch plain or whole wheat flour tortillas 1 tbsp melted butter 2 tsp sugar 1/8 tsp ground cinnamon 3 cups fresh raspberries and/or blackberries 2 tbsp sliced almonds, toasted 1 tbsp grated semisweet chocolate Preheat oven to 400° F. In a small bowl, stir together the sour cream, whipped dessert topping, vanilla, and cinnamon. Cover and chill. Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir sugar and cinnamon together and sprinkle over the tortillas. Cut each tortilla into 8 wedges and arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely. When ready to serve, divide the tortilla wedges among six dessert plates and top with raspberries and/or blackberries and sour cream

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Lemon Drop Cookies

Lemon Drop Cookies

½ cup granulated sugar 7 tbsp. butter or stick margarine, softened 2 tsp. grated lemon rind 1/3 cup honey ½ tsp. lemon extract 1 large egg 1¾ cups all-purpose flour 1 tsp. baking powder ½ tsp. salt ¼ cup plain fat-free yogurt 1 cup powdered sugar 2 tbsp. fresh lemon juice 2 tsp. grated lemon rind nonstick cooking spray Preheat oven to 350° F. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract and egg and beat until well blended. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with the flour mixture. Drop the mixture by level tablespoons 2 inches apart onto baking sheets coated with nonstick cooking spray. Bake at 350° F for 12

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Raspberry Fudge Brownies

Raspberry Fudge Brownies

Serves 16 1 10-oz. package of frozen raspberries in light syrup, thawed but not drained 1/4 cup plus 2 Tbsp., margarine 1/4 cup plus 2 Tbsp. unsweetened cocoa 1/2 cup sugar 2 eggs, beaten 1/2 tsp. vanilla 1 1/2 cups flour 1/8 tsp. salt, Nonstick vegetable cooking spray Drain raspberries, reserving 3 Tbsp. juice. Set raspberries and juice aside. Combine margarine and cocoa in a large saucepan. Cook over low heat, stirring constantly, until margarine melts and mixture becomes smooth. Remove from heat and let cool slightly. Add sugar, eggs, and vanilla to cocoa mixture, stirring well. Combine flour and salt and add to cocoa mixture, folding in gently. Gently fold raspberries into cocoa mixture. Spoon batter into an 8-inch square baking dish that has been coated with nonstick vegetable cooking spray. Bake at 350 degrees for 20 minutes or until toothpick comes out clean. Cut into 20 squares. Nutritional

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Chocolate Chip Meringues

Chocolate Chip Meringues

Ingredients: 3 large egg whites 1/4 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup sugar 1/4 cup unsweetened cocoa, divided 1/4 teaspoon vanilla extract 1/3 cup mini chocolate chips Preheat oven to 250°. Cover a baking sheet with parchment paper. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons cocoa, stirring with a whisk. Gradually add sugar mixture to egg white mixture, 1 tablespoon at a time, beating at medium speed until stiff peaks form. Gently fold in mini-chips and vanilla. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip or large zip-top plastic bag with 1 corner snipped to form 1/2-inch opening. Pipe 30 (2-inch-round) mounds 1/4 inch apart onto prepared baking sheet. For a quicker method, just spoon one tablespoon of mixture onto prepared baking sheet 1/4

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Almond-Crusted Chicken Fingers

Number of Servings 4 Ingredients Canola oil cooking spray 1/2 cup sliced almonds 1/4 cup whole-wheat flour 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 1/2 teaspoons extra-virgin olive oil 4 each egg whites (see Ingredient note) 1 pound chicken tenders   Instructions Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any

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Yogurt Smoothie

Number of Servings 1 Ingredients 1 1/2 c. artificially sweetened vanilla-flavored nonfat yogurt 1 medium banana, peeled and sliced 3/4 c. frozen peaches 1 10-oz. container whole frozen strawberries (no sugar added) 1 tbsp. orange juice concentrate Instructions Combine all ingredients in a blender. Add enough ice to fill container; then purée until smooth. Nutrition Information 195 Calories; 1g Fat (2.4% calories from fat); 6g Protein; 44g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 72mg Sodium.

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Yogurt Fruit Bar

Serving Size 1 Bar Number of Servings 8 Ingredients 1 1/2 cups whole-wheat flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1 6-oz. package mixed dried fruits, 1/3 cup chopped walnuts, 1 cup nonfat or low-fat plain yogurt, 1 large egg, 1/4 cup apple juice concentrate, 2 tbsp. vegetable oil, Nonstick vegetable cooking spray Instructions Preheat oven to 350 degrees F. In a large bowl, mix all dry ingredients. Add dried fruit and walnuts. Combine yogurt, egg, apple juice concentrate and oil. Make a well in the center of the dry ingredients and gently mix in the wet ingredients until blended. Coat a 9 x 9 x 13-inch pan with vegetable spray. Spread batter in pan. Bake 45-50 minutes or until done. Cool 10 minutes before slicing. Slice into 8 equal servings. Individual portions freeze well. Nutrition Information 201 Calories; 8g Fat

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Whole Grain Gingersnaps

Whole Grain Gingersnaps

Number of Servings 42 Ingredients 1 cup all-purpose flour 1 cup whole wheat flour 1 tablespoon ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup sugar 6 tablespoon margarine 1 large egg 1/2 cup dark molasses Instructions Combine whole wheat and white flours, ginger, baking soda, cinnamon, and salt in medium bowl.  In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Beat in egg and molasses. Reduce speed to low; beat in flour mixture just until blended. Cover dough in bowl with plastic wrap and refrigerate 1 hour or until easier to handle (dough will still be slightly sticky).  Preheat oven to 350 degrees F. With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls. If you like, dip

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White Chocolate Cheesecake

Number of Servings 8 Ingredients 2 cups skim milk 2 packages sugar-free white chocolate instant pudding mix 8 ounces Cool Whip Lite 8 ounces fat-free cream cheese, softened 1 reduced-fat graham cracker crust   Instructions Mix ½ c. milk and cream cheese.  In another bowl mix remaining milk and pudding mixes.  Combine both mixtures and blend well.  Fold in Cool Whip.  Pour in pie crust.  Refrigerate at least 2 hours before serving.  You can put a can of sugar-free blueberry or cherry pie filling on top, if desired. 12-serving option – Use 2 cups of graham cracker crumbs divided between 12 small serving bowls in place of graham cracker crust.  Nutritional information for 12 servings:  152 Calories; 4g Fat (25.5% calories from fat); 5g Protein; 22g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 300mg Sodium. Nutrition Information 287 Calories; 11g Fat (37.2% calories from fat); 7g Protein; 36g Carbohydrate; trace Dietary Fiber;

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