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12/18/08 1:14 P

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Banana Split Dessert Pizza
Grandma's Comfort Food
Creating scrumptious new "banana split" desserts is an annual occasion with me - I come up with at least a couple new ones every year! These man-pleasing and kid-pleasing favorites are almost as much fun to prepare as they are to eat. When you're planning a birthday or anniversary party and you want a show-stopping presentation, look no further than this dazzler!
Serves 12

1 (8-serving) package Pillsbury Reduced Fat Crescent Rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
2 teaspoons coconut extract *
1/4 cup Splenda Granular *
2 cups (2 medium) finely chopped bananas
1 cup finely chopped fresh strawberries
2 (4-serving) packages JELL-O sugar-free instant banana pudding mix
1 2/3 cups Carnation Nonfat Dry Milk Powder *
2 (8-ounce) cans crushed pineapple, packed in fruit juice, undrained
1 cup water
3/4 cup Dannon plain fat-free yogurt
1 1/2 cups Cool Whip Free
3 tablespoons (3/4 ounce) chopped pecans
3 tablespoons flaked coconut
2 tablespoons (1/2 ounce) mini chocolate chips
3 maraschino cherries, cut into 4 pieces

Preheat oven to 425 degrees. Pat rolls into an ungreased 10-by-15-inch rimmed baking sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake for 6 to 8 minutes or until golden brown. Place baking sheet on a wire rack and allow to cool. In a small bowl, stir cream cheese with a sturdy spoon until soft. Stir in 1 teaspoon coconut extract and 2 tablespoons Splenda. Spread mixture evenly over cooled crust. Evenly sprinkle bananas and strawberries over cream cheese mixture. In a medium bowl, combine dry pudding mixes and 1 1/3 cups dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Spread pudding mixture evenly over bananas. Refrigerate for at least 30 minutes. In a medium bowl, combine yogurt and remaining 1/3 cup dry milk powder. Add remaining 1 teaspoon coconut extract and remaining 2 tablespoons Splenda. Blend in Cool Whip Free. Spread topping mixture evenly over set pudding layer. Evenly sprinkle pecans, coconut, and chocolate chips over top. Garnish with maraschino cherry pieces. Refrigerate for at least 30 minutes. Cut into 12 servings.

HINTS:
1. DO NOT use inexpensive rolls as they don't cover the pan properly.
2. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 3/4 Fruit, 2/3 Bread, 1/2 Fat Free Milk, 1/3 Protein, 1/4 Fat, 1/4 Slider, 19 Optional Calories

233 Calories, 5 gm Fat, 9 gm Protein, 38 gm Carbohydrate, 565 mg Sodium,
154 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Starch/Carbohydrate, 1 Fruit, 1/2 Fat
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Black Forest Dessert Pizza
Joanna Lund
KWQC-TV6 12/26/2005

1/4 cup I Can't Believe It's Not Butter Light Margarine
1 egg or equivalent in egg substitute
1/2 cup fat-free milk
3/4 cup cake flour
1/2 cup Splenda Granular
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 (20-ounce) cans Lucky Leaf No Sugar Added Cherry Pie Filling
2 tablespoons mini chocolate chips
1/4 cup chopped walnuts
1 cup Cool Whip Lite

Preheat oven to 350 degrees. Spray a 12-inch round pizza pan with butter-flavored cooking spray. In a large bowl, combine margarine and egg. Stir in milk. Add flour, Splenda, cocoa, baking powder, and baking soda. Mix gently just to combine. Evenly spread batter into prepared pizza pan. Bake for 13 to 15 minutes or until "crust" tests done in center. Place pan on a wire rack and let set for 10 minutes. Evenly spread cherry pie filling over crust. Evenly sprinkle chocolate chips and walnuts over top. Drop Cool Whip Lite by large spoonfuls to form 8 mounds. Refrigerate for at least 30 minutes. Cut into 8 wedges.

Serves 8 - Each serving equals:
HE: 1 Fruit, 1 Fat, 1/2 Bread, 1/4 Protein, 1/2 Slider,5 Optional Calories

178 Calories, 6 gm Fat, 3 gm Protein, 28 gm Carbohyrdrate,205 mg Sodium, 44 mg Calcium, 3 gm Fiber

Diabetic Exchanges: 1 Fruit, 1 Fat, 1 Starch/Carbohydrate
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Cherry Dessert Pizza
The Diabetic's Healthy Exchanges Cookbook, pg 246

Pizza never tasted like this in the old days! Welcome to the future---and all that healthy desserts can be.
Serves 8

1 refrigerated unbaked 9-inch Pillsbury piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook & serve pudding mix
1 (4-serving) package JELL-O sugar-free cherry gelatin
1 1/2 cups water
4 cups (two 16-ounce cans) tart red cherries, packed in water, drained
1 (8-ounce) package Philadelphia Fat Free Cream Cheese
sugar substitute to equal 2 tablespoons sugar
2 tablespoons (1/2 ounce) chopped pecans
1 teaspoon vanilla extract
1 cup Cool Whip Lite

Preheat oven to 350 degrees. Let piecrust warm to room temperature. Gently pat crust into a 12-inch pizza pan Prick crust with fork evenly over bottom. Bake 30 minutes or until lightly browned. Place pizza pan on a wire rack and allow to cool 10 minutes. In a medium saucepan, combine dry pudding mix, dry gelatin, water, and cherries. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Place saucepan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add sugar substitute, pecans, and vanilla extract. Mix well to combine. Spread cream cheese mixture over cooled crust. Evenly spread cooled cherry mixture over cream cheese mixture. Garnish top with Cool Whip Lite. Referigerate at least 1 hour. Cut into 8 servings

Each serving equals:
HE: 1 protein, 1 fruit, 1/2 bread, 1/4 fat, 1 slider, 6 optional calories

229 calories, 9 gm fat, 7 gm protein, 30 gm carbohydrate, 411 mg sodium, 2 gm fiber

Diabetic: 1 fat, 1 meat, 1 starch, 1 fruit
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Fruit Pizza
(Healthy Exchanges)
KWQC-TV6 04/02/1998

1 (8-ounce) can Pillsbury refrigerated crescent rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
1 teaspon vanilla extract
Sugar substitute to equal 2 teaspoons sugar
2 cups (two 8-ounce cans) crushed pineapple, packed in fuit juice, well drained
2 cups sliced fresh strawberries
1 1/2 cups blueberries, fresh or frozen, thawed and drained
1 (4-serving) package JELL-O sugar-free mixed fruit gelatin
1 (4-serving) package JELL-O sugar-free vanill cook-and-serve pudding mix
1 1/2 cups water

Preheat oven to 425 degrees. Spray a medium-size pizza pan or cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 7 to 8 minutes or until lightly browned. Place pan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Blend in vanilla extract and sugar substitute. Spread mixture evenly over cooled crust. Layer pineapple over cream cheese mixture. Sprinkle strawberries and blueberries over pineapple. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat until mixture starts to boil, stirring constantly. Spoon hot mixture evenly over fruit until entire pan is covered with glaze. Refrigerate for at least 2 hours. Cut into 8 squares or 32 bars. Refrigerate leftovers.

HINT: Do not use inexpensive crescent rolls as they don't cover the pan properly.

Serves 8 (1 square or 4 bars) - Each serving equals:

HE: 1 Bread, 1 Fruit, 1/2 Protein, 15 Optional Calories

204 Calories, 6 gm Fat, 7 gm Protein, 31 gm Carbohydrate,501 mg Sodium, 2 gm Fiber

DIABETIC: 1 Starch, 1 Fruit, 1 Fat
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Orange Chocolate Pizza Dessert
Healthy Exchanges
KWQC-TV6 05/21/2007

1 (8-ounce can Pillsbury Reduced Fat Crescent Rolls
1 cup orange marmalade spreadable fruit
1 tablespoon Diet Mountain Dew
6 tablespoons mini chocolate chips
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray a rimmed 9-by-13-inch baking sheet with butter-flavored cooking spray. Unroll crescent rolls and carefully pat into prepared baking sheet, being sure to seal perforations. Bake for 5 minutes or until crust is light golden brown. In a small bowl, combine spreadable fruit and Diet Mountain Dew. Mix well until spreadable fruit is of spreading consistency. Spread mixture evenly over partially baked crust. Sprinkle chocolate chips and pecans evenly over top. Continue baking for 6 to 8 minutes or until crust is golden brown. Place baking sheet on a wire rack and allow to cool completely. Cut into 8 servings.

HINT: Raspberry, peach, or apricot spreadable fruit is also good on this dessert pizza.

Each serving equals:

HE: 1 1/2 Fruit, 1 Bread, 1/2 Fat, 1/4 Slider, 8 Optional Calories

233 Calories, 9 gm Fat, 3 gm Protein, 35 gm Carbohydrate, 233 mg Sodium, 4 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Fruit, 1 Starch, 1 Fat
Carb Choices: 2
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PEANUT BUSTER PIZZA DESSERT
SERVES 12, MARCH, 1997 NEWSLETTER
PAGE 8, NOT FREEZABLE

3/4 cup all purpose flour
1/2 cup + 2 tablespoons sugar twin or Splenda
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup Yoplait plain f/f yogurt
1/4 cup Kraft f/f mayonnaise
3/4 cup water
1 tablespoon vanilla extract
1 ( 8 ounce ) package Philadelphia f/f cream cheese
1/2 cup peter pan reduced fat peanut butter
2 tablespoons skim milk
2 tablespoons Hershey's lite chocolate syrup
2 tablespoons ( 1/2 ounce ) chopped dry roasted peanuts
2 tablespoons ( 1/2 ounce ) mini chocolate chips


Preheat oven to 350. Spray a 12 inch pizza pan with butter flavored cooking spray.

In a large bowl, combine flour, 1/2 cup sugar twin, cocoa, baking powder, and baking soda.

In a small bowl, combine yogurt, mayonnaise, water and 2 teaspoons vanilla extract. Add yogurt mixture to flour mixture. Mix gently just to combine. Spread mixture into prepared pizza pan.

Bake for 15 minutes or until "CRUST" tests done in center. Place pan on a wire rack and allow to cool for 10 minutes.

Meanwhile, In a large bowl, stir cream cheese with a spoon until soft. Add peanut butter, remaining 2 tablespoons sugar twin, remaining 1 teaspoon vanilla extract, and skim milk. Mix well to combine.

Spread mixture evenly over partially cooled crust. Drizzle chocolate syrup evenly over peanut butter mixture. Evenly sprinkle peanuts and chocolate chips over top. Cut into 12 servings.


EACH SERVING EQUALS: HE: 1 PR...3/4 FA...1/3 BR...1/4 SL...12 OC

141 CALORIES...5 GM FA...7 GM PR...17 GM CA...309 MG SO...43 MG CL...2 GM FI

DIABETIC: 1 FA...1 ST/CA...1/2 MT




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