SparkPeople advertisers help keep the site free! Learn more
ANNINSD
Posts: 5,251 3/2/11 7:41 P
Watergate Cake serves 12 From August 2002 Newsletter
2 1/2 cups Bisquick Reduced Fat Baking Mix 3 cups Splenda Granular (divided) 1 1/2 tsp. baking powder 1 tsp. baking soda 1 (4 serv) Jello s/f instant pistachio pudding mix 1/4 cup Musselman's No Sugar Added Applesauce 1/2 cup Land O Lakes no fat sour cream (divided) 1 cup Diet Mt. Dew 2 eggs or equivalent in egg substitute 1/4 cup mini chocolate chips 2 tabl. + 2 tsp. I Can't Believe It's Not butter Light Margarine 2 squares unsweetened chocolate 2 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13 cake pan with butter flavored cooking spray. In a large bowl,combine baking mix, 1/2 cup Splenda, baking powder, baking soda, and dry pudding mix. Add applesauce, 1/4 cup sour cream, Diet Mt. Dew and eggs. Mix well, using a wire whisk, Gently stir in chocolate chips. spread batter into prepared cake pan. Bake for 20 - 25 min. or until cake tests done in center. Place cake pan on a wire rack. Meanwhile, in a medium saucepan, melt margarine and unsweetened chocolate. Remove saucepan from heat. Stir in remaining 1/4 cup sour cream. Add remaining 2 1/2 cups Splenda and vinilla extract. Mix well to combine. Evenly drizzle warm mixture over partially cooled cake. Continue cooling for at least 30 min. Cut into 12 servings. Refrigerate leftovers.
195 Cal, 7g fat, 5g Pr, 28g Ca, 467mg So, 74mg Cl, 1g fi
Diabetic: 1 1/2 St/Ca 1/2 Fa
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/2/11 7:40 P
Peach Sherbet
Healthy Exchanges Newsletter, July 2001, pg 5
Marge Garcia, Colorado Springs, CO, sent me a sherbet recipe that's make in your blender not your ice cream machine. With fresh peaches at their peak, I don't think I'd wait very long to try this!
2 1/2 cups frozen unsweetened peach slices, slightly thawed 2 tablespoons unsweetened orange juice 2/3 cup Carnation Nonfat Dry Milk Powder 1 teaspoon vanilla extract 1//4 cup granular Splenda
In a blender container, combine peach slices and orange juice. Cover and process on CHOP for 15 to 20 seconds. Add dry milk powder, vanilla extract and Splenda. Recover and process on BLEND until mixture is smooth and creamy. Serve at once or freeze for future use.
Serves 4 (1/2 cup) - Each serving equals:
HE: 1 1/4 Fr, 1/2 SM, 10 OC 96 Calories, 0 gm Fa, 5 gm Pr, 19 gm Ca, 63 mg So, 156 mg Cl, 2 gm Fi Diabetic: 1 Fr, 1/2 SM
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/2/11 7:39 P
Hazelnut Mocha Cheesecake
Healthy Exchanges Newsletter, July 2001, pg 1
I don't care for the taste of coffee - but I sure do love anything with a mocha flavor. This cheesecake didn't let me down!!!
2 (8 oz) pkgs Philadelphia fat free cream cheese 1 (4 serving) pkg Jello sugar free instant chocolate fudge pudding mix 1 1/3 cup Carnation Nonfat Dry Milk Powder* 1 cup cold coffee 3/4 cup Cool Whip Free* 1/3 cup (1 oz) chopped hazelnuts* 1 (6 oz) Keebler chocolate pie crust 1 (4 serving) pkg Jello sugar free instant pudding 1 cup water
In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry chocolate fudge pudding mix, 2/3 cup dry milk powder and coffee. Mix well with wire whisk. Blend in 1/4 cup Cool Whip Free and 2 tablespoons hazelnuts. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder and water. Mix well using a wire whisk. Blend in remaining 1/2 cup Cool Whip Free. Spread topping mixture evenly over cream cheese mixture. Sprinkle remaining 2 tablespoons hazelnuts evenly 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 SM, 1/4 Fa, 1 Sl, 19 OC 259 Calories, 7 gm Fa, 15 gm Pr, 34 gm Ca, 772 mg So, 330 mg Cl, 1 gm Fi Diabetic: 2 St/Ca, 1 Mt, 1 Fa, 1/2 SM
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/2/11 7:36 P
Hawaiian Lemon Cheesecake
Healthy Exchanges Newsletter, July 2001, Pg 1
This one for all the lemon and coconut lover - and based on my mail, I know that's a lot of you!!!
2 (8 oz) pkgs Philadelphia fat free cream cheese 1 (4 serving) pkg Jello sugar free instant vanilla pudding mix 1 (4 serving) pkg Jello sugar free lemon gelatin 2/3 cup Carnation Nonfat Dry Milk Powder 3/4 cup Diet Mountain Dew 1 cup (one 8 oz can) crushed pineapple, packed in fruit juice, well drained and 1//4 cup liquid reserved 3/4 cup Cool Whip Free* 1 1/2 teaspoon coconut extract* 1 (6 oz) Keebler graham cracker pie crust 2 tablespoons flaked coconut 4 maraschino cherries, halved
In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, Diet Mountain Dew and reserved pineapple liquid. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 teaspoon coconut extract. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup Cool Whip Free, and remaining 1 teaspoon coconut extract. Spread topping mixture evenly over filling mixture. Evenly sprinkle coconut over topping. Garnish top with maraschino cherry halves. Refrigerate for at least 30 minutes. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Pr, 1/2 Br, 1/4 SM, 1/4 Fr, 1 Sl, 11 OC 217 Calories, 5 gm Fa, 12 gm PR, 31 gm Ca, 618 mg So, 251 mg Cl, 1 gm Fi Diabetic: 2 St/Ca, 1 Mt, 1 Fa
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/2/11 7:35 P
Just for Daddy Cheesecake
Healthy Exchanges Newsletter, July 2001, pg 1
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
Diabetic: 2 St/Ca, 1 Mt, 1 Fa, 1/2 Fr
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/2/11 7:32 P
Miracle Chocolate Brownies
Healthy Exchanges Newsletter, June 2001, pg 4
Jennifer Thomason, Dallas, TX requested an easy brownie recipe. she said if it could have some pecans and coconut in it and still be considered healthy, she'd be in "Brownie Heaven". Hallelujah, this delivers!
3/4 cup granular Splenda 1/2 cup Kraft fat free mayonnaise 1/2 cup unsweetened applesauce 1/4 cup unsweetened cocoa 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups all purpose flour 3/4 cup water 1 teaspoon coconut extract 1/4 cup (1 oz) chopped pecans 2 tablespoons flaked coconut
Preheat over to 350 degrees. Spray a 9 by 9 inch cake pan with butter flavored cooking spray. In a large bowl, combine Splenda, mayonnaise, and applesauce. Stir in cocoa, baking soda, baking powder, and flour. Add water and coconut extract. Mix gently to combine. Spread batter into prepared cake pan. Evenly sprinkle pecans and coconut over top. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool completely. Cut into 24 bars.
Serves 12 (2 each) - Each serving equals:
HE: 2/3 Br, 1/3 Fa, 1/4 Sl, 5 OC
94 Calories, 2 gm Fa, 2 gm Pr, 17 gm Ca, 270 mg So, 6 mg Cl, 1 gm Fi
Diabetic: 1 St, 1/2 Fa
HINT: Good served with 1 tablespoon Cool Whip Lite, but don't forget the few additional calories.
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/2/11 7:30 P
Crazy Cherry Pie
Healthy Exchanges Newsletter, June 2001, pg 4
Mary Director, West Hills, CA e-mailed me for a recipe that her mother used to make years ago. She wanted the fat content decreased into the normal range. You may think I'm crazy as you stir this up, but trust me - it works!!!
1 1/2 cups Bisquick Fat Free Baking Mix 2 tablespoons granular Splenda 1/4 cup reduced calorie margarine 1/4 cup Land O Lakes no fat sour cream 1/2 cup water 1 (20 oz) can Lucky Leaf Cherry Pie Filling
Preheat over to 425 degrees. Pray a 9 inch deep dish pie plate with butter flavored cooking spray. In a medium bowl, combine baking mix, Splenda, margarine, sour cream and water at low speed with electric mixer. Beat for 2 minutes a medium speed. Spread batter evenly into prepared pie plate. Carefully spoon pie filling into center of batter. DO NOT stir. Bake for 20 to 25 minutes or until crust is golden brown. Place pie plate on a wire rack and let set for at least 15 minutes. Cut into 8 servings.
Serves 8: Each serving equals:
HE: 1 Br, 3/4 Fa, 1/2 Fr, 9 OC
140 Calories, 4 gm Fa, 2 gm Pr, 24 mg Ca, 347 mg So, 34 mg Cl, 1 gm Fi
Diabetic: 1 St, 1 Fa, 1/2 Fr
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 8:05 P
Apple Carrot Cake serves 8 From Sept. 2002 newsletter
1 1/2 cups Bisquick Reduced Fat Baking Mix 1/2 cup Splenda Granular 1 tsp. Jo's apple pie spice or any apple pie spice 1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cuups (3 small) cored, unpeeled and finely chopped cooking apples 1 cup finely shredded carrots 1/2 cup raisins 2 tabl. (1/2 oz) chopped pecans 1/2 cup unsweetened apple juice 1/3 cup Land O Lakes no fat sour cream 1 tsp. vanilla extract 1 cup Cool Whip Lite
Preheat oven to 350 degrees. Spray a 9 x 9 cake pan with butter flavored cooking spray. In a large bowl, combine baking mix, splenda, Jo's apple pie spice, baking powder and baking soda. Sire in apples carrots, raisins, and pecans. In a small bowl combine apple juice, sour cream and vanilla. Add liquid mixture to dry mixture. Mix gently to combine. Spread batter into prepared cake pan. Bake for 25 - 30 min. or until a toothpick inserted near center comes out clean. Place cake pan on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 2 tabl. Cool Whip Lite.
Serves 8 - each serving equals: HE: 1 Br, 1 Fr, 1/4 Fa, 1/4 Ve, 1/4 Sl, 16 OC
184 cal, 4f fat, 3g Pr, 34g Ca, 420mg So, 84mg Cl, 2 g fiber
Diabetic: 1 1/2 St/Ca, 1 Fr.
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 8:03 P
Coconut Peach Crunch Pie
Healthy Exchanges Newsletter, August 2001, pg 5
Paula Smyth, Alexandria, VA, sent me a recipe that was based on one of mine. She said her family loves the combo of coconut and peaches in this delicious "homemade" pie.
3 cups (6 medium) peeled and sliced fresh peaches* 1/3 cup water 1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix 1 1/2 teaspoons coconut extract 1 (6 oz) Keebler graham cracker pie crust 2 tablespoons purchased graham cracker crumbs or 1 (2 1/2 inch) graham cracker squares, made into fine crumbs 1/4 cup flaked coconut 2 tablespoons (1/2 oz) chopped pecans
Preheat over to 350 degrees. Place 1 cup peach slices and water in a blender container. Cover and process on BLEND for 30 seconds or until smooth. In a medium saucepan, combine peach liquid and dry putting mix. Stir in remaining 2 cups sliced peaches. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in coconut extract. Pour hot mixture into pie crust. In a small bowl, combine cracker crumbs, coconut and pecans. Sprinkle crumb mixture evenly over top. Bake for 25 to 30 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 3/4 F, 1/2 Br, 1/4 Fa, 1 Sl, 5 OC 175 Calories, 7 gm Fa, 2 gm Pr, 26 gm Ca, 21 mg So, 5 mg Cl, 2 gm Fi Diabetic: 1 Fr, 1 St/Ca, 1 Fa
HINT: A self seal sandwich bag works great for crushing graham crackers.
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 8:00 P
Banana-Buster Cream Dessert
Healthy Exchanges Newsletter, August 2001, pg 1
I personally love bananas and peanuts together. This show stopping (but easy dessert lets that combo shine!
12 (2 1/2 inch) chocolate graham cracker squares* 1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding 2/3 cup Carnation Nonfat Dry Milk Powder 1/1/4 cups water 1 (8 oz) pkg Philadelphia fat free cream cheese 1 teaspoon vanilla extract 2 cups (2 medium) sliced bananas 1 cup Cool Whip Lite 2 tablespoons (1/2 oz) chopped dry roasted peanuts
Evenly arrange 9 graham crackers in a 9 by 9 inch cake pan. In a large saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add cream cheese and vanilla extract. Mix well using a wire whisk until well blended. Fold in banana slices. Spread mixture evenly over cracker crust. Refrigerate for at least 1 hour. Spread Cool Whip Lite over set filling. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs and peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - EAch serving equals: HE: 1/2 Br, 1/2 Pr, 1/2 Fr, 1/4 SM, 1/4 Sl, 14 OC 143 Calories, 3 gm Fa, 7 gm Pr, 22 gm Ca, 259 mg So, 159 mg Cl, 1 gm Fi Diabetic: 1 St/Ca, 1/2 Mt, 1/2 Fr, 1/2 Fa
HINTS: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh. 2. A self seal sandwich bag works great for crushing graham cracker.
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 7:58 P
Apple Pie Cake (serves 8) From Sept. 2002 newsletter
1/3 cup Land O Lakes no fat sour cream 1 egg or equivalent in egg substitute 1/2 cup unsweetened apple juice 1 cup + 2 tabl. Biwquick Reduced Fat Baking Mix 6 tabl. purchased graham cracker crumbs or 6 (2 1/2 inch) graham cracker squares, made into crumbs (divided) 1/2 cup Splenda Granular 2 tsp. Jo's apple pie spice or any apple pie spice 2 1/2 cups (5 small) cored, unpeeled and dicedcooking apples 1/4 cup. chopped walnuts
Preheat oven to 350 degrees. Spray a 9 inch pie plate with butter flavored cooking spray. In a large bowl, combine sour cream and egg. Stir in apple juice. Add baking mix, 1/4 cup graham cracker crumbs, Splenda and Jo's apple pie spice. Fold in apples and walnuts. Evenly spread mixture into prepared pie plate. Sprinkle remaining graham cracker crumbs over top. Bake for 40 - 45 min. Place pie plate on a wire rack and allow to cool. Cut into 8 servings
160 cal, 4g fat, 4g Pro, 27g Ca, 251mg So, 47mg Cl, 2g fiber
Diabetic: 1 St, 1 Fr, 1/2 Fa
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 7:56 P
Hummingbird Cake Bars From Dec. 2002 newsletter
1 1/2 cups Bisquick Reduced Fat Baking Mix 1 cup Splenda Granular 1/2 tsp. groung cinnamon 2 tabl. vegetable oil 1/2 cup Musselman's No Sugar Added Applesauce 1 tsp. vanilla extract 1 egg or equivalent in egg substitute 1 (8 oz) can crushed pineapple, packed in fruit juice, undrained 1 cup (1 medium) diced bananas 1/4 cup chopped walnuts 6 maraschino cherries, quartered
Preheat oven to 350 degrees. spray a 9 x 13 cake pan with butter flavored cooking spray. In a large bowl, combine baking mix, Splenda and cinnamon. In a medium bowl, combine veg. oil, applesauce, vanilla, egg and undrained pineapple. Add liquid mixture to dry mixture. Mix gently just to combine. Stir in bananas and walnuts. Gently fold in maraschino cherry pieces. Spread batter into prepared pan. Bake for 25 - 35 min. Place pan on a wire rack to allow to cool. Cut into 24 bars.
Serves 12 (2 each) Each serving equals; HE 2/3 br, 2/3 fa, 1/2 fr, 1/4 pr, 1/4 sl, 3 oc
133 cal, 5g fat, 2g pr, 20g ca. 180mg So, 24mg Cl, 1g fiber
Diabetic: 1 st/ca, 1/2 fa, 1/2 fr
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 7:47 P
Williamette Valley Blackberry Cobbler serves 6 From Cooking Healthy Across America
4 1/2 cups fresh blackberries 3/4 cup pourable Sugar Twin or Sprinkle Sweet (divided) 1 tabl. cornstarch 1 tabl. water 1 tsp. lemon juice 1 cup + 2 tabl. Bisquick Reduced Fat Baking Mix 2 tabl. Land O Lakes non fat sour cream 1/3 cup skim milk
Preheat oven to 375 degrees. Spray an 8 x 8 inch baking dish with butter flavored cooking spray. In a large bowl, combine blackberries, 1/2 cup Sugar Twin, cornstarch, water and lemon juice. Evenly spread blackberry mixture into prepared bakin dish. In a medium bowl, combine baking mix,, 2 tabl. Sugar Twin, sour cream, skim milk. Carefully spread batter over blackberry mixture. Lightly spray top with butter flavored cooking spay. Evenly sprinkle remaining 2 tabl. Sugar Twin over top. Bake for 18 - 20 min. or until the filling is bubbly and the topping is golden brown. Place baking dish on a wire rack and let set for at least 5 min. Divide into 6 servings.
1 1/2 cups Bisquick Reduced Fat Baking Mix 6 tablespoons Sugar Twin or Sprinkle Sweet 1 cup fresh cranberries 1/4 cup (1 ounce) chopped walnuts 1 egg or equivalent in egg substitute 1/2 cup skim milk
Preheat oven to 350 degrees. Spray a 9- by 9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, 1/4 cup Sugar Twin, cranberries and walnuts. Add egg and skim milk. Mix gently just to combine. Spread mixture into prepared cake pan. Evenly sprinkle remaining 2 tablespoons Sugar Twin over top. Bake for 30 to 35 minutes. Place cake pan on a wire rack and allow to cool for at least 10 minutes. Cut into 8 servings.
1 cup hot water 1 cup seedless raisins 1 cup Splenda Granular 3/4 cup Kraft fat-free mayonnaise 1 teaspoon vanilla extract 1-1/2 cups Bisquick Reduced Fat Baking Mix 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 cup chopped walnuts
Preheat convection oven to 350 degrees. Spray an 8-by-8-inch cake pan with butter-flavored cooking spray. In a large bowl, combine hot water and raisins. Let set for 10 minutes. Stir in Splenda, mayonnaise, and vanilla extract. Add baking mix, baking powder, and cinnamon. Mix gently just to combine. Fold in walnuts. Spread batter evenly into prepared pan. Bake in convection oven for 22 to 28 minutes or until cake springs back when lightly touched in center. Place pan on a wire rack and let set for at least 15 minutes. Cut into 8 servings.
HINTS: 1. Batter is somewhat thin. 2. Good served with Cool Whip Lite. If using, don't forget to count the additional calories.
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 3/1/11 2:25 P
Mrs Claus Holiday Peppermint Roll
4 eggs or equivalent in egg substitute 1 teaspoon vanilla extract 3/4 cup pourable Sugar Twin 3/4 cup Aunt Jemima Reduced Fat Pancake Mix 1 (4-serving) package Jell-O sugar-free instant white chocolate pudding mix 1/3 cup Carnation Dry Milk Powder 3/4 cup Yoplait plain fat-free yogurt 1/2 cup water 3 to 4 drops red food coloring 1/2 teaspoon peppermint extract 1 cup Cool Whip Free 3 to 4 drops green food coloring 2 tablespoons flaked coconut
Preheat oven to 400 degrees. Line a 15 1/2- by 10- by 1-inch pan with waxed paper and spray paper with butter-flavored cooking spray. In a blender container, combine eggs and vanilla extract. Cover and process on blend until frothy. Add 1/2 cup Sugar Twin. Continue processing on blend until smooth. Add pancake mix. Process on blend until combined. Pour mixture into prepared pan. Bake for 6 to 8 minutes. Loosen sides with a knife. Place a clean cloth over top, turn pan over and gently remove cake from pan. Carefully peel waxed paper off cake. Starting at narrow end, roll cake with towel inside. Cool for 30 minutes. In a large bowl, combine dry pudding mix, dry milk powder, yogurt and water. Mix well using a wire whisk. Blend in red food coloring and peppermint extract. In a small bowl, gently combine Cool Whip Free and green food coloring. Carefully unroll jelly roll and remove towel. Spread red pudding mixture over top. Re-roll and place on serving plate, seam-side down. Spread green-colored topping over top of roll. Evenly sprinkle coconut over top. Refrigerate at least 30 minutes. Cut into 8 servings.
DEVIL'S FOOD CUPCAKES JOANNA LUND Cooking Healthy with Splenda p.164
Serves 8
2 tablespoons no-fat sour cream 1/3 cup reduced-calorie margarine 1 egg, or equivalent in egg substitute 1 teaspoon vanilla extract 1/2 cup fat-free milk 1-1/2 teaspoons white distilled vinegar 1-1/2 cups cake flour 1/2 cup unsweetened cocoa powder 1 cup SPLENDA Granular 1 teaspoon baking soda 1/2 cup boiling water
Preheat oven to 350 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine sour cream, margarine, egg, and vanilla extract. Stir in milk and vinegar. Add flour, cocoa, SPLENDA, baking soda, and boiling water. Mix well to combine. Evenly spoon batter into each prepared well. Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and allow to cool completely.
HINTS: 1. Fill unused muffin wells with water. It protects the muffin pan and ensures even cooking. 2. The tops turn darker chocolate, almost like they "frost" themselves.
Chocolate Upside Down Pudding Cake JOANNA LUND KWQC-TV6 06/09/2005
Serves 8
2 cups Splenda Granulated 3 tablespoons unsweetened cocoa powder 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon table salt 1/2 cup fat-free milk 2 tablespoons vegetable oil 1-1/2 teaspoons vanilla extract 1/4 cup chopped walnuts 1 cup boiling water
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray. In a large bowl, combine 3/4 cup Splenda, 2 tablespoons cocoa, flour, baking powder, and salt. In a small bowl, combine milk, oil, and vanilla extract. Add milk mixture to flour mixture. Mix gently just to combine. Fold in walnuts. Evenly spread batter into prepared pan. In a medium bowl, combine remaining 1-1/4 cups Splenda, 1 tablespoon cocoa, and boiling water. Carefully pour boiling water mixture evenly over top. Bake for 35 minutes. Place pan on a wire rack and let set for at least 10 minutes. Cut into 8 wedges.
HINTS: 1. Batter is thick but spreads easily with a spatula. 2. Good served warm with 1 scoop sugar- and fat-free vanilla or chocolate ice cream. If using, don't forget to count the additional calories.
Posted By: Carol (24.71.169.105) Date: Wednesday, 5 January 2005, at 6:19 a.m.
TRIPLE TREAT CHOCOLATE POKE CAKE
Vinegar and mayonnaise in a triple chocolate dessert? It does seem impossible, but these are just two of the secret ingredients that deliver more chocolate taste per bite than almost any treat in town! Everyone loves the sweet surprises inside this special cake. JoAnna Lund
Serves 12
1 1/3 cups Carnation Nonfat Dry Milk Powder 2 1/4 cups cold water 1 teaspoon white vinegar 1 1/2 cups all-purpose flour 1/2 cup Sugar Twin or Sprinkle Sweet 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup Kraft fat-free mayonnaise 1 tablespoon vanilla extract 1/4 cup Nestle Quik sugar-free chocolate mix 1/2 cup hot water 1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix 1/2 cup Cool Whip Free
Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a small bowl, combine 2/3 cup dry milk powder, 1 cup cold water, and vinegar. Set aside. In a large bowl, combine flour, Sugar Twin, cocoa, baking powder, and baking soda. Add mayonnaise, milk mixture, and 2 teaspoons vanilla extract. Mix gently just to combine. Pour batter into prepared cake pan. Bake for 15 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and let cool for 5 minutes. Poke top of the warm cake about 20 times with the tines of a fork. In a small bowl, combine dry Nestle Quik and hot water. Spread chocolate mixture evenly over warm cake. Continue to cool cake completely. In a medium bowl, combine dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups cold water. Mix well using a wire whisk. Blend in Cool Whip Free and remaining 1 teaspoon vanilla extract. Spread pudding mixture evenly over cooled cake. Refrigerate for at least 15 minutes. Cut into 12 servings. Refrigerate leftovers.
Recipe from "Cooking Healthy with the kids in mind" by JoAnna M. Lund
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:47 P
Butterfinger Dessert JOANNA LUND
Monthly Food Newsletter (December 2003) p.4
Reader Requests While speaking at Swiss Valley Gals in Prairie du Chien, WI a voice in the crowd shared a recipe for a high caloried dessert she wanted me to revise. One bite and I'm betting you'll be glad I did.
Preheat oven to 350 degrees. In a small bowl, combine cake flour and 3/4 cup Splenda. Mix well using a wire whisk. Place egg whites in a very large mixing bowl. Beat egg whites with an electric mixer on HIGH until foamy. Add cream of tartar, vanilla extract, and salt. Continue beating until stiff enough to form soft peaks. Add remaining 3/4 cup Splenda, 2 tablespoons at a time, while continuing to beat egg whites until stiff peaks form. Add the flour mixture, 1/2 cup at a time, folding in with spatula or wire whisk. Pour batter into an ungreased 9-by-13-inch metal cake pan. Bake for 25 to 30 minutes or until cake springs back when lightly touched. DO NOT OVERBAKE. Place cake pan on a wire rack and allow to cool completely. Cut cake into 36 pieces. Layer half of pieces in a trifle or large glass bowl. In a medium bowl, combine 1 package dry pudding mix and 2 cups milk. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Free. Spoon mixture evenly over cake pieces. Cut 1 candy bar into 12 pieces. Evenly sprinkle candy pieces over pudding. Layer remaining cake pieces over top. In same medium bowl, combine remaining package dry pudding mix and remaining 2 cups milk. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Free. Spoon mixture evenly over cake pieces. Refrigerate for 5 minutes. Spread remaining 1 cup Cool Whip Free evenly over set filling. Cut remaining candy bar into 12 pieces. Evenly sprinkle candy bar pieces over top. Cover and refrigerate for at least 2 hours. Divide into 12 servings.
HINT: Egg whites beat best at room temperature. Serves 12 - Each serving equals: HE: 2/3 Br, 1/3 FFM, 1/3 Pr, 1 Sl, 17 OC 175 Calories, 3g Fa, 8g Pr, 29g Ca, 393mg So, 106mg Cl, 0g Fi
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup Sugar Twin or Sprinkle Sweet 1 teaspoon apple pie spice 1 cup finely shredded carrots 1 1/2 cups fresh blueberries 1/3 cup Yoplait plain fat-free yogurt 1/4 cup Kraft fat-free mayonnaise 1/3 cup water 1 teaspoon coconut extract 2 tablespoons flaked coconut
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine flour, baking powder, baking soda, Sugar Twin and apple pie spice. Gently stir in carrots and blueberries. In a small bowl, combine yogurt, mayonnaise, water and coconut extract. Add yogurt mixture to flour mixture. Mix gently to combine. Spread batter into prepared cake pan. Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and cool for 10 minutes. Cut into 8 servings.
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:45 P
Basic White Layer Cake (Thanks to JoAnna Lund, "Cooking Healthy with SPLENDA")
Directions: Preheat oven to 350°. Spray a 9"x9" cake pan with butter-flavored cooking spray. Sprinkle 2 Tsp. baking mix into prepared pan. Gently pat pan to coat. In a large bowl, combine remaining 11/2 cups baking mix and SPLENDA. Add milk, egg, margarine, and vanilla extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18-22 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings.
2/3 cup Carnation Nonfat Dry Milk Powder 3/4 cup water 1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 1/4 cup + 2 tablespoons Sugar Twin or Sprinkle 2 tablespoons Brown Sugar Twin 1 teaspoon ground cinnamon 3 tablespoons (3/4 ounce) chopped pecans 1 cup (1 medium) diced banana
Preheat oven to 350 degrees. Spray a 10-by-6-by-1-inch biscuit pan with butter-flavored cooking spray. In a large bowl, combine dry milk powder and water. Add baking mix, 1/4 cup Sugar Twin, Brown Sugar Twin, and 1/2 teaspoon cinnamon. Spread mixture into prepared pan. In a small bowl, combine remaining 1/2 tablespoon pecans evenly over top. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and let cool for at least 10 minutes. Cut into 6 servings. Good warm or cold.
1 1/2 cups all-purpose flour 1/2 cup Splenda or Sugar Twin 1 tsp. baking soda 1 tsp. JO's Apple Pie Spice (or any other reputable brand) 6 Tbsp. raisins 1/4 cup (1 ounce) chopped walnuts 3/4 cup plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup unsweetened applesauce 2/3 cup (2 ripe medium) mashed banana 1 egg or equivalent in egg substitute
Preheat oven to 350°. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine flour, Splenda, baking soda and apple pie spice. Stir in raisins and walnuts. In a small bowl, combine yogurt and dry milk powder. Add applesauce, banana, and egg. Mix well to combine. Add yogurt mixture to flour mixture. Mix just to combine. Pour batter into prepared baking dish. Bake for 50 to 55 minutes or until toothpick comes out clean when inserted in middle of cake. Place baking dish on wire rack to cool. Cut into 8 servings.
Serves 8-- Each serving= HE:1 Br, 1 Fr, 1/4 Fa, 1/4 Pr, 1/4 SM, 6 OC 183 Calories, 3 g Fa, 6 g Pr., 33g Carbs, 199 mg So, 92 mgCl, 2 g Fiber DIABETIC: 1 St/Ca, 1 Fr WW = 4 Points
I slice each of the 8 servings into 3, half-inch slices like you'd expect a teabread to be sliced. I did the math, and decided that 1 slice=63 cal.& ll carbs, 1 g fat. A couple slices of either recipe with my coffee, makes me very happy!!
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:42 P
CHOCOLATE HAYSTACKS JoAnna Lund- December 2002 Newsletter
Line 2 baking sheets with waxed paper. In a large bowl microwave-safe bowl, combine the condensed milk & chocolate chips. Microwave on HIGH{100% power} for 3 minutes. Stir in vanilla. Add the cornflakes & walnuts; mix just to combine. Drop by tablespoonful to form 36 haystacks. Chill 15 minutes or until firm
1/2c cold water 1-1/3c Carnation Notfat Dry Milk Powder 1/2c Sugar Twin or Sprinkle Sweet
Place cold water in a 2-c glass measuring cup. Stir in dry milk powder until mixture makes a smooth paste. Cover & microwave on HIGH(100% power) for 45-60 sec or until mixture is very hot, but not to the boiling point. Stir in Sugar Twin. Mix well to combine. Cover & refrigerate for at least 2hr before using. Will keep up to 2 weeks in refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of one 12-oz can commercial brand.
Place marshmallows, chocolate chips and margarine in a 2-cup glass measuring cup. Cover and microwave on HIGH (100% power) for 30 seconds. Add vanilla extract and stir until smooth. Add pecans. Mix well to coat completely. Drop by small teaspoons onto waxed paper to form 8 clusters. Refrigerate until firm, about 30 minutes.
Hint: Don't double recipe. It works best in the amounts given.
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained 3/4 cup Cool Whip Free 1 teaspoon coconut extract 1 cup miniature marshmallows 3 tablespoons chopped pecans 3 tablespoons flaked coconut 3 maraschino cherries, quartered
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in undrained pineapple, Cool Whip Free, and coconut extract. Add marshmallows, pecans, coconut, and maraschino cherry pieces. Mix gently just to combine. Evenly spoon into 6 dessert or parfait dishes. Refrigerate for at least 15 minutes.
Serves 6 - Each serving equals:
HE: 1/2 Fa, 1/3 FFM, 1/3 Fr, 3/4 Sl, 1 OC
111 Calories, 4g Fa, 4g Pr, 24g Ca, 262mg So, 19mg Cl, 1g Fi
Diabetic Exchanges: 1 St/Ca, 1/2 Fa
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:38 P
Peanut Butter Candy Balls Serves 4 (3 each)
1/4 cup reduced-fat peanut butter 2 tbsps fat-free half & half 1 tsp vanilla extract 6 tbsps purchased graham cracker crumbs or 6 (2 1/2-inch) graham cracker squares made into crumbs 1/4 cup Splenda Granular 1/3 cup nonfat dry milk powder 1/4 cup mini chocolate chips
Place a large piece of waxed paper on a baking sheet. In a medium bowl, cream peanut butter, half & half, and vanilla extract until smooth. Add graham cracker crumbs, Splenda, and dry milk powder. Mix gently to combine. Stir in chocolate chips. Form into 12 (1-inch) balls and place on prepared baking sheets. Refrigerate for at least 30 minutes.
HINT: A self-seal sandwich bag works great for crushing graham crackers.
Cooking Healthy with Splenda by JoAnna Lund{Healthy Exchanges}
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:37 P
Rocky Road Bars JoAnna Lund, Cooking Healthy With the Kids in Mind p.262 Serving Size : 8
These brownies are nutritious and just crammed with delectable treats! They prove my point, that too much of a good thing can be just wonderful! JoAnna Lund Serves 8 (2 each)
Ingredient 1/2 cup (1 1/2 ounces) quick oats 6 tablespoons Bisquick Reduced Fat Baking Mix 2/3 cup Carnation Nonfat Dry Milk Powder 1/3 cup Sugar Twin or Sprinkle Sweet 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1 cup water 3 tablespoons Peter Pan reduced-fat peanut butter 1 teaspoon vanilla extract 1 cup (2 ounces) miniature marshmallows 1/4 cup (1 ounce) chopped walnuts 1/4 cup (1 ounce) mini chocolate chips
Preheat oven to 350 degrees. Spray an 11 1/2 by 7 1/2-inch baking pan with butter-flavored cooking spray. In a medium bowl, combine oats, baking mix, dry milk powder, Sugar Twin, cocoa, and baking powder. Add water, peanut butter, and vanilla extract. Mix well to combine. Evenly spread mixture into prepared baking pan. Bake for 8 minutes. Sprinkle marshmallows, walnuts, and chocolate chips evenly over partially baked crust. Return to oven and continue baking for 5 minutes or just until topping starts to melt together. Place baking pan on a wire rack and allow to cool completely. Cut into 16 bars.
Recipe from: "Cooking Healthy with the Kids in Mind" by JoAnna M. Lund
- - - - - - - - - - - - - - - - - - I have JoAnna's Rocky Road Bars in the oven .I copy/pasted the recipe from the eGroups board and I'm pretty sure the recipe has an error.It calls for 1 cup of water in the brownie base{crust} but i'm wondering if it should only be 1/2 cup or less.The batter is thinner than a cream soup.I'll add the recipe in with this message and hope someone can help me.I needed this for a dinner party dessert!!Feel free to email me.thanks a lot!!
POSTED REPLIES TO THIS MESSAGESubject: Re: HELP with an ingredient.. From: Elsie in HI Carol, I have the cookbook that this recipe is from, and according to the book (Cooking Healthy...Kids, p.262) the amount of water, 1 cup, is correct. hope this helps, and hope your bars turned out great. Haven't tried this one, let us know how they are!
From: Carol Wellllllllll, the baking time took about 20 minutes as the batter is quite runny.Once done I added on the nuts, chocolate chips and marshmallows & did it in the oven for 5 mins.They seem to be fine but I cut them while still warm.I think it would be better to chill first and then cut.Also, next time I will add a we bit of salt.But they are tasty and I will make them again!!
From: Jen I think 1/2 cup of water would be more than sufficient for this recipe. Must be a misprint.
From: Carol I kind of wondered about using only the 1/2 cup.The 'cake'{using 1 cup} turned out okay but doesn't have the 'brownie texture'.Thanks for the tip!!
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:34 P
Cliffs Double Treat Chocolate Brownies
from Desert Every Night by Joanna Lund
3/4 c. all purpose flour 1/4 c. unsweetened cocoa 1/4 c. (1ounce) mini chocolate chips 1/2 c. pourable Sugar Twin or Sprinkle Sweet 1/4 c. (1 ounce) chopped walnuts 1 egg or equivalent in egg substitute 1/2 c. Land O Lakes no-fat sour cream 1/4 c. water 1 t. vanilla extract
Preheat oven to 325. Spray 8x8 baking dish with butter flavored cooking spray. In a large bowl, combine flour, cocoa, chocolate chips and Sugar Twin. Stir in walnuts. Add egg, sour cream, water and vanilla. Mix well to combine.Spread mixture into prepared baking dish. Bake 22 to 25 minutes or just until the edges are firm and the center is almost set.Place baking dish on a wire rack and allow to cool. Cut in 16 servings.
Chocolate Cereal Mounds Cancer Recovery Cookbook-page 284 by JoAnna Lund
1 pkg{4 serving} Jell-O sugar free cook & serve chocolate pudding mix 1/2 cup water 1/4 cup Peter Pan, reduced fat peanut butter 3/4 cup{1 1/2 oz} miniature marshmallows 1 tbsp. vanilla extract 1 1/2 cups{ 4 1/2 oz} uncooked quick oats 1/4 cup chopped dry roasted peanuts
Arrange wax paper on 2 baking sheets. In a medium saucepan, combine the pudding mix & water. Stir in the peanut butter. Cook over medium heat until mixture thickens & starts to boil. Stir constantly. Stir in the marshmallows & vanilla, Continue cooking until mixture is smooth, stirring constantly. Remove from heat; add oats & peanuts. Mix well to combine. Drop mixture by tablespoon full on to baking sheets to form 32 mounds. Chill for at least 30 minutes. Store in a covered container in the fridge.
1/4 cup Land O' Lakes no-fat sour cream 1 egg or equivalent in egg substitute 1/2 cup Splenda Granular 1 teaspoon vanilla extract 2 cups Bisquick Reduced Fat Baking Mix 1/4 teaspoon ground nutmeg 1/2 cup mini chocolate chips
Preheat oven to 375 degrees. Spray baking sheets with butter-flavored cooking spray. In a large bowl, combine sour cream, egg, Splenda, and vanilla extract. Add baking mix and nutmeg. Mix well to combine. Fold in chocolate chips. Drop by tablespoon onto prepared baking sheets to form 24 cookies. Lightly flatten top of cookies by using a glass sprayed with butter-flavored cooking spray. Bake for 6 to 7 minutes or just until lightly browned around edges. Do Not Overbake.
Place baking sheets on wire racks and let cool for 2 minutes. Remove cookies from baking sheets and continue cooling on wire racks.
Serves 12 (2 each) - Each serving equals: HE: 3/4 Br, 1/2 Sl, 10 OC 111 Calories, 3g Fa, 2g Pr, 19g Ca, 245mg So, 30mg Cl, 1g Fi DIABETIC EXCHANGES: 1 Starch
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:31 P
Zach's Chocolate Chippers
Serves 12 (2 each) 1/2 cup reduced-calorie margarine 2/3 cup Splenda Granular 1 egg, beaten, or equivalent in egg substitute 1/2 tsp. Vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp table salt 1/2 cup mini chocolate chips
Preheat oven to 375 degrees. Spray 2 baking sheets with butter-flavored cooking spray. In a large bowl, cream margarine and Splenda, using a sturdy spoon. Stir in egg and vanilla extract. Add flour, baking soda, and salt. Mix gently just to combine. Fold in chocolate chips. Drop batter by tablespoonful onto prepared baking sheets to form 24 cookies. Lightly flatten cookies with the bottom of a glass sprayed with butter-flavored cooking spray. Bake for 8 to 10 minute. Do not overbake. Place baking sheets on wire racks and let set for 5 minutes. Removed cookies from baking sheets and continue to cool on wire racks.
1/2 cup "I Can't Believe It's Not Butter" Light Margarine 1 cup Splenda Granular 1 egg or equivalent in egg substitute 1/3 cup fat free milk 1 tablespoon vanilla extract 1 cup + 2 tablespoons all-purpose flour 1-1/2 cups quick oats 1/2 teaspoon baking soda 1/2 cup mini chocolate chips
Preheat oven to 375 degrees. Spray a 7" x 11" biscuit pan with butter-flavored cooking spray. In a large bowl, combine margarine and Splenda. Add egg, milk, and vanilla extract. Mix well to combine. In a small bowl, combine flour, oats, baking soda, and chocolate chips. Add dry mixture to liquid mixture. Mix gently just to combine. Gently press dough into prepared pan. Bake for 12 to 15 minutes or until lightly browned Place pan on a wire rack and cool completely. Cut into 24 bars.
Serves 12 (2 each) - Each serving equals: HE: 1 Br, 1 Fa, 1/4 Sl, 18 OC 163 Calories, 7g Fa, 3g Pr, 22g Ca, 150mg So, 13mg Cl, 2g Fi Diabetic Exchanges: 1-1/2 St/Ca, 1 Fa
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:28 P
Ambrosia Pudding Cooking with Kids in Mind pg 224
Each spoonful of this sweet treat seems to deliver another great flavor, and together they're enough to earn five stars! There's so much heavenly taste, you'll wonder if angels had something to do with it! Serves 4
1 (4-serving) package Jello sugar free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup (one 8-oz can) crushed pineapple, packed in fruit juiace, undrained 1/2 cup unsweetened orange juice 1/2 Cup Cool Whip Free 1 teaspoon coconut extract 2 tablespoons purchased graham cracker crumbs or 2 (2 1/2-inch) graham cracker squares, made into fine crumbs 2 tablespoons flaked coconut
In a large bowl, combine dry pudding mix, dry milk powder, undrained pineapple, and orange juice. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Evenly spoon mixture into 4 dessert dishes. In a small bowl, combine graham cracker crumbs and coconut. Sprinkle about 1 tablespoon crumb mixture over top of each. Refrigerate for at least 15 minutes.
Hint: A self-seal sandwich bag works great for crushing graham crackers.
Holiday Chip Cookies JoAnna Lund- December 2002 Newsletter
1 recipe JO's Sweetened Condensed Milk-recipe below 1/4 cup Land 'O Lakes no-fat sour cream 1/2 cup I Can't Believe It's Not Butter Light Margarine 1 tsp. coconut extract 1 1/2 cups Bisquick Reduced Fat Baking Mix 1/2 cup Splenda Granular 1/2 cup mini chocolate chips 1/4 cup flaked coconut 8 maraschino cherries, quartered
Preheat oven to 350° Spray baking sheets with butter-flavored cooking spray. In a large bowl, combine the condensed milk , sour cream and margarine.Add coconut extract; mix well until smooth. Stir in baking mix& Splenda. Add chcocolate chips , coconut & cherry pieces. Mix gently, just to combine. Carefully form dough into 36{ 1 1/4" }balls. Evenly place balls on the baking sheets, lightly flatten each with a glass that has been sprayed.Lightly spray the tops of the cookies. Bake 7-8 minutes. Place baking sheets on wire racks & let set for 5 minutes. Remove cookies from sheets & finish cooling.
1/2c cold water 1-1/3c Carnation Notfat Dry Milk Powder 1/2c Sugar Twin or Sprinkle Sweet
Place cold water in a 2-c glass measuring cup. Stir in dry milk powder until mixture makes a smooth paste. Cover & microwave on HIGH(100% power) for 45-60 sec or until mixture is very hot, but not to the boiling point. Stir in Sugar Twin. Mix well to combine. Cover & refrigerate for at least 2hr before using. Will keep up to 2 weeks in refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of one 12-oz can commercial brand.
1 cup + 2 tablespoons purchased graham cracker crumbs 1-1/4 cups SPLENDA Granular 1/4 cup reduced-calorie margarine 2 eggs or equivalent in egg substitute 2 tablespoon no-fat sour cream 1/3 cup lemon juice 1 tablespoon all-purpose flour 1/4 teaspoon baking powder
Preheat oven to 350 degrees. Spray an 11-by 7-inch biscuit pan with butter-flavored cooking spray. In a medium bowl, combine 1 cup graham cracker crumbs, 1/4 cup SPLENDA Granular, and margarine. Mix gently until mixture is crumbly. Carefully pat mixture into prepared biscuit pan. Bake for 5 minutes. Meanwhile, in a medium bowl, beat eggs with a wire whisk until eggs are foamy. Stir in sour cream and lemon juice. Add remaining 1 cup SPLENDA Granular, flour, and baking powder. Mix well to combine. Pour mixture evenly over partially baked crust. Bake for another 10 minutes. Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top. Lightly spray crumbs with butter-flavored cooking spray. Continue baking for 8 to 10 minutes. Place pan on wire rack and allow to cool for at least 10 minutes. Cut into 16 bars.
HINTS: 1. Before patting mixture into pan, wet hands with cold water. 2. If you prefer a less tart bar, cut lemon juice down to 1/4 cup.
1 cup Bisquick Reduced Fat Baking Mix 1/4 cup Land O Lakes no-fat sour cream 1 tablespoon plus 1 teaspoon reduced calorie margarine 1/4 cup (1 ounce) chopped pecans 1 teaspoon vanilla extract 3 tablespoons boiling water 1/4 cup pourable Sugar Twin
Preheat oven to 375 degrees. Spray 2 baking sheets with butter-flavored cooking spray. In a large bowl, combine baking mix, sour cream, margarine, pecans and vanilla extract. Add water. Mix with a fork just until dough forms a ball. Drop by spoonfuls onto prepared baking sheets to form 24 balls. Bake for 10 to 12 minutes. Place Sugar Twin in saucer, while cookies are still warm, roll each one in Sugar Twin. Place coated cookies on a wire rack and allow to cool.
2/3 cup reduced-calorie margarine 1/2 cup unsweetened orange juice 1 1/2 cups Splenda Granular 2 eggs, beaten, or equivalent in egg substitute 1/2 tsp. Vanilla extract 1 1/3 cups cake flour 1 1/4 cups quick oats 1 tsp baking soda 1/2 cup seedless raisins
Preheat oven to 375 degrees. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine margarine, orange juice, Splenda, eggs, and vanilla extract. Add flour, oats, baking soda, and raisins, Mix gently just to combine. Drop batter by tablespoonfuls onto prepared baking sheets to form 32 cookies. Flatten cookies with the tines of a fork, making a crisscross pattern. Bake for 10-12 minutes. Do not over bake. Place baking sheets on wire racks and let set for 5 minutes. Remove cookies from baking sheets and continue to cool on wire racks.
I created these to please my husband, Cliff, who is known as "Papa" to his grandkids. You may find it amazing that just one half cup of nuts can make 20 spectacularly good cookies - just a little kitchen magic, thank you very much! Serves 10 (2 each)
1 purchased refrigerated unbaked 9-inch piecrust 1/2 cup SPLENDA Granular 2 tablespoons cornstarch 1 egg or equivalent in egg substitute 3/4 cup water 1 tablespoon vanilla extract 1/2 cup chopped pecans
Preheat oven to 350 degrees. Unfold piecrust. Using a 2-1/2-inch biscuit cutter, cut into 12 circles. Press dough scraps together and cut out 8 more circles for a total of 20 circles. Pat pastry circles into miniature muffin (or tassie) cups. Press to form tarts. In a medium saucepan, combine SPLENDA Granular, cornstarch, egg, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla extract and pecans. Evenly spoon about 1 tablespoon mixture into each tart. Bake for 16 to 20 minutes. Place muffin pans on a wire rack and allow to cool for 10 minutes. Remove tassies from pans and continue cooling on wire rack.
These brownies are nutritious and just crammed with delectable treats! They prove my point, that too much of a good thing can be just wonderful!
JoAnna Lund Serves 8 (2 each)
1/2 cup (1 1/2 ounces) quick oats 6 tablespoons Bisquick Reduced Fat Baking Mix 2/3 cup Carnation Nonfat Dry Milk Powder 1/3 cup Sugar Twin or Sprinkle Sweet 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1 cup water 3 tablespoons Peter Pan reduced-fat peanut butter 1 teaspoon vanilla extract 1 cup (2 ounces) miniature marshmallows 1/4 cup (1 ounce) chopped walnuts 1/4 cup (1 ounce) mini chocolate chips Preheat oven to 350 degrees. Spray an 11 1/2 by 7 1/2-inch baking pan with butter-flavored cooking spray. In a medium bowl, combine oats, baking mix, dry milk powder, Sugar Twin, cocoa, and baking powder. Add water, peanut butter, and vanilla extract. Mix well to combine. Evenly spread mixture into prepared baking pan. Bake for 8 minutes. Sprinkle marshmallows, walnuts, and chocolate chips evenly over partially baked crust. Return to oven and continue baking for 5 minutes or just until topping starts to melt together. Place baking pan on a wire rack and allow to cool completely. Cut into 16 bars.
Each serving equals: HE 2/3 Fat, 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 1/2 slider, 3 optional calories
Recipe from: "Cooking Healthy with the Kids in Mind" by JoAnna M. Lund
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:13 P
Stovetop Cookies Joanna Lund KWQC-TV6 12/19/2002
2 cups Splenda Granular 1/2 cup "I Can't Believe It's Not Butter" Light Margarine 1/2 cup fat-free milk 1/4 teaspoon salt 1/4 cup Peter Pan reduced-fat peanut butter 1-1/2 teaspoons vanilla extract 2 tablespoons unsweetened cocoa 3 cups quick oats
In a large saucepan, combine Splenda, margarine, milk, and salt. Bring mixture to a boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla extract. Add cocoa and oats. Mix well to combine. Drop by tablespoonfuls onto waxed paper to form 24 mounds. Lightly flatten tops with back of a spoon. Refrigerate leftovers.
Serves 12 (2 each) - Each serving equals: HE: 1 Br, 1 Fa, 1/3 Pr, 1/4 Sl, 6 OC 159 Calories, 7g Fa, 5g Pr, 19g Ca, 175mg So, 28mg Cl, 2g Fi Diabetic Exchanges: 1 St, 1 Fa
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 9:12 P
Cappuccino Shake Makes 2 servings 3 POINTS per serving
Ingredients: 1 cup skim milk 1 teaspoon dry instant coffee crystals Sugar substitute to equal 1/4 cup sugar 1/2 teaspoon brandy extract 1 cup sugar-free and fat-free vanilla ice cream 1/8 teaspoon ground cinnamon
Instructions: 1. In a blender container, combine skim milk, coffee crystals, sugar substitute and brandy extract. Cover and process on BLEND for 10 seconds. Add ice cream. Recover and continue processing on BLEND 15 seconds or until mixture is smooth. Pour mixture into 2 glasses and lightly sprinkle cinnamon over tops. Serve at once.
Applesauce Morning Cream JoAnna Lund - HE Newsletter from March 1997
3/4 cup plain nonfat yogurt* 1/3 cup nonfat dry milk 1 teaspoon vanilla extract 2 tablespoons Splenda - or to taste 1 cup unsweetened applesauce 1 teaspoon Jo's apple pie spice (or cinnamon)
Combine yogurt and dry milk powder. Stir in vanilla extract and Splenda. Add the applesauce and spice and mix well to combine. Refrigerate at least 15 minutes.
Makes 2 (1 cup) servings. Diabetic Exchange: 1 Milk and 1 Fruit 140 calories/ 0 gram fat / 311 ml Calcium / 1 gram fiber 3 Points
* Sometimes I use the whole small carton (8 ounces; other times I made this using a quart size nonfat plain yogurt and followed the recipe with 3/4 cup (6 ounces). Both ways worked fine. And it stays good in the refrigerator for next day. This would be good any time of the day not just breakfast but it is a nice change and a pretty low point breakfast and adds a milk and fruit to the day's count.
1-1/3 cups Carnation Nonfat Dry Milk Powder 1-1/4 cups cold water 1/4 cup Hershey's Lite Chocolate Syrup 1/2 cup granular Splenda 1 teaspoon vanilla extract 6 (2-1/2 inch) chocolate graham cracker squares, made into very coarse crumbs
In a large bowl, combine dry milk powder, water, and chocolate syrup. Stir in Splenda and vanilla extract. Pour mixture into chilled canister of ice cream maker. Process according to the manufacturer's directions. When mixture is at soft-serve stage, add graham cracker crumbs and process for 1 minute longer. Serve at once or spoon mixture into a covered container and freeze for up to 8 hours.
1 (4 serving) package JELL-O sugar-free instant butterscotch pudding mix 2/3 cup carnation nonfat dry milk powder 1 cup water 1 cup Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream 1/4 cup (1 ounce) chopped pecans* 1 (6 ounce) Keebler graham cracker piecrust 3/4 cup Cool Whip Lite
In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans. Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool whip Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1/2 Br, 1/2 Fa, 1/4 SM, 1 SL, 13 OC 212 Calories, 8 gm fa, 6 gm Pr, 29 gm Ca, 371 mg So, 156 mg Cl, 1 gm Fi DIABETIC: 2 St/Ca, 1 Fa Source: September 1998 Newsletter, page 12
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 8:52 P
Baked Alaska (Cooking Healthy Across America cookbook)
2 eggs or equivalent in egg substitute 2 teaspoons vanilla extract 1/2 cup skim milk 1 tablespoon + 1 teaspoon reduced-calorie margarine 1 cup all purpose flour 1 cup + 2 tablespoons pourable Sugar Twin or Sprinkle Sweet 1 teaspoon baking powder 6 egg whites 1/4 teaspoon cream of tartar 4 cups Wells' Blue Bunny sugar-free and fat-free strawberry ice cream or any sugar- and fat-free ice cream
Preheat oven to 350 degrees. Spray a 9x9 inch cake pan with butter-flavored cooking spray. In a large bowl, combine eggs and 1 teaspoon vanilla extract. Stir in skim milk and margarine. Add flour, 3/4 cup Sugar Twin, and baking powder. Mix just to combine. Pour batter into prepared cake pan. (Batter will be thin.) Bake for 22 to 26 minutes or until a toothpick inserted in center comes out clean. Remove cake from pan and allow to cool on a wire rack. Increase oven temperature to 500 degrees. Meanwhile, in a large bowl, beat eggs whites with an electric mixer until soft peaks form. Add remaining 6 tablespoons Sugar Twin, remaining 1 teaspoon vanilla extract, and cream of tartar. Continue beating until stiff peaks form. To assemble, place a piece of brown paper on a baking sheet, arrange partially cooled cake on paper, place ice cream in a mound on cake, and cover cake and ice cream evenly with meringue mixture. Bake for 3 to 5 minutes or just until meringue browns. Remove from oven, cut into 8 servings and serve immediately.
HINT: 1. Egg whites beat best at room temperature. 2. Meringue cuts easily if you dip a sharp knife in warm water before cutting.
1 cup (8oz) can crushed pineapple packed in fruit juice undrained 1 cup skim milk 1 tsp coconut extract 1 1/2 cup wells Blue Bunny sugar and fat free vanilla ice cream or any sugar-and-fat-free ice cream
In a blender container combine undrained pineapple, skim milk and coconut extract. Cover and process on BLEND for 30 seconds. Add ice cream. Recover and continue to process on BLEND for 20 seconds or until mixture is smooth. Pour into glasses and serve at once. Serves:4 (1cup)
HE: 1/2 Fr 1/4 SM 1/2 St 5 OC 124 Calories 0 gm Fa 6 gm Pr 25 gm Ca 80 mg So 199 mg Ci 0 gm Fi Diabetic: 1 St/Ca
Ann in San Diego
current weight: -19.0 under
20
10
0
-10
-20
ANNINSD
Posts: 5,251 2/28/11 8:48 P
Cranberry Sundaes Joanna Lund KWQC-TV6 12/10/2002
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 cup Ocean Spray reduced-calorie cranberry juice cocktail 3/4 cup fresh or frozen cranberries, coarsely chopped 2 cups Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream
In a medium saucepan, combine dry pudding mix, cranberry juice cocktail, and cranberries. Cook over medium heat until mixture thickens and cranberries soften, stirring often. For each sundae, place 1/2 cup of ice cream in dessert dish and spoon about 1/3 cup hot cranberry mixture over top. Serve at once.
1/2 cup Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream 2 tablespoons Hershey's Lite Chocolate Syrup 1/2 cup cold skim milk 1/2 cup diet ginger ale
Spoon ice cream and chocolate syrup into a tall glass. Mix gently to combine. Stir in skim milk and diet ginger ale. Serve at once.
2/3 c mashed ripe banana (2 medium) 1/4 c Peter Pan reduced fat peanut butter 1-1/3 c Carnation nonfat dry milk powder 1/2 c Nestle's Quik sugar free chocolate milk mix 1/2 c Grape nuts cereal (3 oz)
In a medium bowl, combine banana and peanut butter. Add dry milk powder, dry chocolate milk mix and Grape nuts cereal. Mix well to combine. Place aluminum foil on cookie sheet. Drop mixture by tablespoonful to make 12 treats. Freeze until firm. Place 2 treats in 6 ziplock sandwich bags. Keep frozen until ready to eat. Eat frozen.
Serves 6 (2 each) - Each serving equals: HE: 2/3 Fr., 2/3 Fa, 2/3 Pr, 2/3 Sm, 2/3 Br, 1/4 Si, 7 OC, 225 calories, 5 gm fat, 10 gm Pr., 35 gm Ca, 258 mg So, 2 gm Fi Diabetic: 1 Fr, 1 Fa, 1 SM, 1/2 St
FORUM: 
TOPIC: 
