A wile back, my son Tommy and his family were visiting for the weekend. Little Cheyanne (age 2 1/2) was helping Grandma make dessert. When we finished, she told me that "this is just for my daddy." I shared her comments at lunch and I almost saw a grown man cry with happiness! You will too, after the first bite.
2 (8 oz) pkgs Philadelphia fat free cream cheese 1 (4 serving) pkg Jello sugar free instant chocolate fudge pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 cup Cool Whip Free* 1 (6 oz) Keebler chocolate pie crust 1 (20 oz) can Lucky Leaf No Sugar Added Cherry Pie Filling 2 tablespoons Hershey's Lite Chocolate Syrup 1 tablespoons (1/2 oz) chopped walnuts 1 tablespoon mini chocolate chips
In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Evenly spread mixture into pie crust. Spoon cherry pie filling evenly over top. In a small bowl, carefully combine remaining 3/4 cup Cool Whip Free and chocolate syrup. Drop topping mixture by tablespoonful to form 8 mounds. Evenly sprinkle walnuts and chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Pr, 1/2 Br, 1/2 Fr, 1/4 SM, 1 Sl, 11 OC
246 Calories, 6 gm Fa, 12 gm Pr, 36 gm Ca, 590 mg So, 249 mg Cl, 2 gm Fi
Cherry Custard Cake Note from Cheri: If you already have the angel food cake, this recipe is a snap to prepare. It was shared with us by Marilyn Helton of CinnamonHearts.com, a wonderful resource for diabetic friendly cooking information and recipes.
1 Angel Food cake (10 inch cake) 1 package (1.4 oz) sugar-free, instant vanilla pudding mix 1-1/2 cups 2% milk 1 cup light sour cream 1 can (21 oz) light cherry pie filling
Makes 12 Servings
Tear the Angel Food cake into bite size pieces. Press into an 11x7-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Per Serving: 184 Cal; 3g Total Fat; 36g Carb; 4g Protein; 9mg Cholesterol; 319 mg Sodium
Exchanges: 1 Fruit; 1-1/2 Bread, 1/2 Fat
Fitness Minutes: (0)
6/6/11 5:15 A
Well here are a couple recipes
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Spice Cake 1 box spice cake mix 1 can pumpkin pie filling Bake according to box
I seem to recall somewhere reading that if you mixed SF Pie Filling and a cake mix you could have a decent desert cake. I can't find a recipe anywhere and would really like to try one. I just don't have any pie filling on hand! So before I go buy some I thought I would ask. In return for your help here is a low fat recipe I have heard good things about and will be trying today! Pumpkin Muffins Ingredients: Serves: 24,
1 (18 ounce) box spice cake mix 15 ounces pumpkin 1 cup water Directions:
Prep Time: 5 mins Total Time: 30 mins
1 Mix all ingredients in mixer. 2 Makes 24 muffins. 3 Cook for 20-25 minutes at 350°F. 4 They will be very moist.
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