SparkPeople advertisers help keep the site free! Learn more
MAGNOLIAHONEY
Posts: 3,984 10/12/07 8:40 A
This was one of the first Healthy Exchanges Desserts I tried, I've gotten rave reviews from friends about it!
Lemon Grove Coconut Cream Pie JoAnna M. Lund
I love my garden, where I raise many vegetables and fruits, but sometimes I wonder what it would be like to have an entire orchard of fragrant fruit trees. Here's my hymn to lemons in abundance. As Mae West said, too much of a good thing can be wonderful! Serves 8
In a large bowl, combine dry pudding mix, dry gelatin, and dry milk powder. Add Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Stir in 3 tablespoons coconut. Spread mixture into piecrust. Evenly sprinkle remaining coconut over top. Refrigerate for at least 1 hour. Cut into 8 servings.
These taste just like the full sugar versions I've had! I love these!
Lemon Squares JoAnna M. Lund
Sometimes, after a very hearty and filling meal, all you want is a delicate little sweet. I suggest these tart and pretty little cake squares that will perfectly hit the spot. If you want to make a true hostess-with-the-mostest impression, try sprinkling powdered sugar on top through a paper doily to make a lacy pattern! Serves 8 (2 each)
3/4 cup all-purpose flour 1/4 pourable Splenda granular 1/3 cup reduced-calorie margarine, melted 1 (4-serving) package JELL-O sugar-free lemon gelatin 3/4 cup Land O Lakes no-fat sour cream 3/4 teaspoon baking powder 2 eggs or equivalent in egg substitute 2 tablespoons powdered sugar (optional)
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine flour, Splenda, and margarine. Press mixture evenly into bottom of prepared cake pan. In a large bowl, combine dry gelatin, sour cream, and baking powder. Add eggs. Beat with an electric mixer on HIGH for 3 minutes or until light and fluffy. Pour lemon mixture evenly over crust. Bake for 20 to 25 minutes or until the center is firm. Place cake pan on a wire rack and let set for 10 minutes. Evenly sprinkle powdered sugar over top, if desired. Continue cooling. Cut into 16 squares.
Each serving equals: HE: 1 Fat, 1/2 Bread, 1/4 Protein (limited), 1/4 Slider, 3 Optional Calories
This felt very Old Timey! It reminded me of my step grandmother and I loved it!
Pineapple Meringue Pie JoAnna M. Lund
If there's a classic American dessert that attracts all eyes to the revolving glass case at the diner, it's got to be the meringue pie! The traditional version is lemon, but I made this one with my pineapple-loving grandkids in mind! Meringue is somewhat mysterious, all that fluff from just a few egg whites, but it's also hard to resist.
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free lemon gelatin 2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved 1/2 cup water 1 (6-ounce) Keebler graham cracker piecrust 6 egg whites 6 tablespoons Splenda granular 1 teaspoon coconut extract 2 tablespoons flaked coconut
Preheat oven to 425 degrees. In a medium, saucepan, combine dry pudding mix and dry gelatin. Add reserved pineapple liquid, water, and pineapple. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon pineapple mixture evenly into piecrust. In a large bowl, beat egg whites with an electric mixer on HIGH until soft peaks form. Add Splenda and coconut extract. Continue beating on HIGH until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Evenly sprinkle coconut over top. Bake for 6 to 8 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and allow cool completely. Cut into 8 servings.
This is the best carrot cake ever! And it's HUGE servings!
Carrot Pineapple Cake w/ Vanilla Topping JoAnna M. Lund
Cliff loves carrot cake, and this one got his attention so fast, even I was surprised. He praised the blend of the spice cake and creamy topping, then showed he meant what he said by asking to have it again the next day. Serves 8
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon apple pie spice 1/2 cup Splenda* 2 tablespoons vegetable oil 2 eggs or equivalent in egg substitute 1 1/2 teaspoons vanilla extract* 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved* 1/4 cup Yoplait plain fat-free yogurt 1 cup finely shredded carrots 1/4 cup raisins 1 (8-ounce) package Philadelphia fat-free cream cheese 1/4 cup Cool Whip Lite
Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine flour, baking powder, baking dosa, apple pie spice, and 6 tablespoons Splenda. In a small bowl, combine oil, eggs, 1 teaspoon vanilla extract, 1/4 cup reserved pineapple juice, pineapple and yogurt. Mix well using a wire whisk. Add flour mixture. Stir just to combine. Add carrots and raisins. Mix gently to combine. Pour into baking dish. Bake 20 to 25 minutes. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add 2 tablespoons reserved pineapple juice, remaining 1/2 teaspoons vanilla extract, remaining 2 tablespoons Splenda, and Cool Whip Lite. Mix well to combine. Spread cream cheese mixture evenly over cooled cake. Cut into 8 servings.
Each serving equals: HE: 1 Bread, 3/4 Fat, 3/4 Protein (limited), 1/2 Fruit, 1/4 Vegetable, 1/4 Slider
When I first visited the southen state famed for it's succulent peaches, I knew I'd have to create a dessert that did justice to that sweet and beautiful fruit. Since fresh peaches have a short season out here in Iowa, I've chosen the canned variety to star in this cozy delight. Of course, if you've got em' fresh, go for it! Serves 6
Preheat over to 415 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough water to reserved fruit juice to make 1 1/3 cups liquid. Add liquid to dry pudding mixture. Mix gently to combine. Stir in peaches. Cook over medium heat, stirring contantly, until mixture thickens and starts to boil. Remove from heat. Pour hot peach mixture into prepared baking dish. Sprinkle pecans evenly over hot peach mixture. Seperate biscuits and cut each into 4 pieces. Evenly drop biscuit pieces over top. Lightly spray biscuit pieces with butter-flavored cooking spray. In a small bowl, combine Splenda and nutmeg. Sprinkle mixture evenly over top of biscuit pieces. Bake 12 to 15 minutes or until biscuits are golden brown. Place baking dish on a wire rack and allow to cool. Divide into 6 servings. Good warm or cold.
I make this ALL the time, but I make it in a 8x8 dish, and serve it as cake. I've made it in a 9x9 but didn't like it near as well. Every one I've served it to loved it!
Pineapple Coconut Bars JoAnna M. Lund
Seeing your first palm tree in person is an experience never to forget, and the towering palms that grow in California and Hawaii remind us what big taste we can get from just a sprinkling of coconut! These festive bars deliver true tropical flavor. Serves 8 (2 each)
1/4 cup reduced-calorie margarine 2 tablespoons Land O Lakes no-fat sour cream 1/2 cup pourable Splenda 2 eggs or equivalent in egg substitute 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained 1 teaspoon coconut extract 1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers, made into crumbs 1/4 cup 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 margarine, sour cream, and Splenda. Stir in eggs, undrained pineapple, and coconut extract. Add baking mix, graham cracker crumbs, and coconut. Mix gently just to combine. Spread batter evenly into prepared cake pan. Bake for 25 to 30 minutes. Place cake pan on wire rack and let set for 10 minutes. Cut into 16 bars.
This is the first Banana Cream Pie of JoAnna's I ever made, and I loved it!
Valley State Bank Banana Cream Pie JoAnna M. Lund
I created this pie for the grand opening of a new bank in Bettendorf, Iowa. It was inspired by the favorite flavors of the bank president, but I'll bet someone you know will relish it just as much. Serves 8
Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Free. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Free and remaining 1/2 teaspoon almond extract. Spread topping mixture evenily over set filling. Evenly spinkle almonds over top and garnish with cherry halves. Refridgerate for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
If you like Strawberry Shortcake you'll love this!
Strawberry Surprise Cake JoAnna M. Lund
This concoction starring my gem of fruits was a winter season inspiration. How do I know? Because it calls for frozen strawberries instead of fresh! I made this for James and Pam and the boys when they came to visit, and I learned something important: You're never too old or too young to enjoy a tasty surprise. Serves 8
1/2 cup mini marshmallows 1 1/2 cups all-purpose flour 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 1/2 cup Splenda Granular 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup plan fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 1 egg or equivalent in egg substitute 1/4 cup water 1 teaspoon vanilla extract 2 cups frozen unsweetened strawberries, thawed, coarsely chopped, and undrained 1 (4-serving) package JELL-O sugar-free strawberry gelatin
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle marshmallows in prepared cake pan. In a large bowl, combine flour, dry pudding mix, Splenda, baking powder, and baking soda. In a small bowl, combine yogurt and dry milk powder. Add egg, water, and vanilla extract. Mix well to combine. Pour batter evenly over marshmallows. In a medium bowl, combine undrained strawberries and dry gelatin. Spoon mixture evenly over batter. Bake for 25 to 35 minutes. Place cake pan on a wire rack and allow to cool. Cut into 8 servings.
There's something fun about baking a dessert that looks aboslutely plain when it emerges from the oven, but flip it over and-SURPRISE! You've got a magnificent cake that makes any occassion a celebration. Serves 8
3/4 cup Splenda 2 (8-ounce) cans sliced pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved 4 maraschino cherries, halved 1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter! Light margarine 1 egg or equivalent in egg substitute 1 teaspoon vanilla extract 1 1/2 cups Bisquick Reduced-Fat Baking Mix
Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle 1/4 cup Splenda over bottom. Evenly place pineapple slices on bottom of pan. Place cherry halves in pineapple holes, cut-side up. In a medium bowl, combine margarine and remaining 1/2 cup Splenda. Add pineapple liquid, egg, and vanilla extract. Mix well to combine using an electric mixer. Add baking mix. Continue beating with mixer for 3 minutes on medium speed. Pour batter over pineapple. Bake for 25 to 30 mintues or until a toothpick inserted in center comes out clean. Loosen sides with a knife and invert immediately onto serving plate. Cut into 8 servings.
Each serving equals: DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Fat
Because of the cream cheese in it and it's VERY rich and creamy!
Personally I use the low calorie Dannon fat free vanilla (60 calorie) yogurt instead of plain, I think it's yummier that way!
Easy Tiramisu JoAnna M. Lund
The original of this romantic and pretty Italian-inspired dessert is made with sugary ladyfingers, but I think sponge cake is even tastier and soaks up all the creamy filling even better! Serves 6
1 (4-sering) package sponge shortcakes 3/4 cup plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup + 1 tablespoon Splenda Granular* 1 (8-ounce) package Philadephia fat-free cream cheese 3/4 cup Cool Whip Free 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 1 1/2 cups cold water 2/3 cup hot water 1 tablespoon instant coffee crystals 1 teaspoon brandy extract 1/2 teaspoon unsweetened cocoa
Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. In a small bowl, combine hot water, coffee crystals, remaining 1 tablespoon Splenda, and brandy extract. Drizzle half of coffee mixture over sponge cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.
HINT: Substitute 1 (4-serving) package sugar-free raspberry gelatin for coffee crystals for a whole new taste.
Each serving equals: DIABETIC: 1 1/2 Starch, 1/2 Meat
Over the years, I've tasted hundreds of desserts with my eyes and my imagination. Knowing the ingredients is usually enough for me to create my own version of something wonderful. This recipe was inspired by an exquisite Italian confection that is the chosen dessert of true romantics. Isn't love grand? Serves 8
2 (8-ounce) packages Philadelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup cold coffee 1 teaspoon brandy extract 3/4 cup Cool Whip Lite * 1 (6-ounce) Keebler chocolate piecrust 2 tablespoons mini chocolate chips
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk. Blend in brandy extract, and 1/4 cup Cool Whip Lite. Spread mixture into piecrust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.
I've often been inspired by favorite candy bar flavors when creating exciting new desserts, so of course I wanted to invent a version of this much-loved favorite! Serves 8
2 (8-ounce) packages Philadelphia fat-free cream cheese 1 (4-serving) package Jell-O sugar-free instant chocolate fudge pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water ½ teaspoon almond extract 1 ½ teaspoons coconut extract * 1 cup Cool Whip Free * 1 (6-ounce) Keebler chocolate piecrust 2 tablespoons flaked coconut 1 tablespoon chopped almonds 1 tablespoon mini chocolate chips
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in almond extract, ½ teaspoon coconut extract, and ¼ cup Cool Whip Free. Spread mixture into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining ¾ cup Cool Whip Free and remaining 1 teaspoon coconut extract. Spread mixture evenly over chocolate filling. Evenly sprinkle coconut, almonds, and chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Each Serving Equals: HE: 1 Bread, 1 Protien, ½ Fat, ¼ Fat Free Milk, ½ Slider, 5 Optional Calories
This one is for all the lemon and coconut lovers - and based on my mail, I know that's a lot of you!!! Serves 8
2 (8-ounce) packages Philadelphia fat free cream cheese 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 1 (4-serving) package JELL-O sugar-free lemon gelatin 2/3 cup Carnation Nonfat Dry Milk Powder 3/4 cup Diet Mountain Dew 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, well drained and 1/4 cup liquid reserved 3/4 cup Cool Whip Free* 1 1/2 teaspoons coconut extract* 1 (6-ounce) 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.
The cream cheese in this makes this sooooooooo rich and creamy!!! It's sooooooo good!
Banana-Buster Cream Dessert JoAnna M. Lund
I personally love bananas and peanuts together. This show stopping (but easy) dessert lets that combo shine! Serves 8
12 (2 1/2-inch) chocolate graham cracker squares* 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/4 cups water 1 (8-ounce) package Philadelphia fat-free cream chees 1 teaspoon vanilla extract 2 cups (2 medium) sliced bananas 1 cup Cool Whip Lite 2 tablespoons (1/2-ounce) 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 graham 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.
HINTS: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh. 2. A self-sealing sandwich bag works great for crushing graham crackers.
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, reserved strawberry juice, water, and rhubarb. Cook over medium heat for 10 minutes or until mixture thickens and starts to boil, stirring often. Remove from heat and gently stir in strawberries. Pour hot mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces. Evenly sprinkle pieces over hot rhubarb mixture. Lightly spray tops of biscuit pieces with butter-flavored cooking spray. Evenly sprinkle Splenda and pecans over top of biscuit pieces. Bake for 20 to 25 minutes or until top is golden brown. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings.
Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat until mixture thickens and states to boil, stirring constantly, using a wire whisk. Remove from heat. Stir in 1 teaspoon vanilla extract. Spoon hot mixture into baked crust and keep on wire rack while preparing meringue. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add Splenda and remaining vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle chocolate chips over top. Bake 8 to 10 minutes or until meringue states to turn golden brown. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
HINTS: 1. Egg whites beat best at room temperature. 2. Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.
I normally do not like rice, but this was a winner!
White Chocolate Rice Pudding JoAnna M. Lund
I'll be celebrating my 52nd birthday on September 4th. I was born JoAnna Margaret McAndrews and named for all my grandparents. Joseph and Anna Carrington & Margaret and William McAndrews. Contrary to public opinion, my most favorite dessert isn't pie...it's rice or bread pudding. This scrumptious rice pudding is so incredible I may want to celebrate my birthday every day. Why not join me? Serves 4
1 (4-serving) package JELL-O Sugar Free Instant White Chocolate Pudding Mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/2 cups water 1/2 cup Cool Whip Lite 1 1/2 cups cold cooked rice 2 tablespoons (1/2 ounce) mini chocolate chips 2 tablespoons (1/2 ounce) chopped pecans
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Add rice, chocolate chips, and pecans. Mix gently to combine. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 15 minutes.
HINT: 1 cup uncooked rice usually cookes to about 1 1/2 cups.
I took this a block party and couldn't even find the empty pie plate afterwards! My grandfather in law said if I wanted to keep him happy to bring this every year to the block party! Every one loved it! I made it in 8 servings, and the servings were plenty LARGE!
Strawberry Pie Betty Burzlaff Serves 8
1 (9-inch) Keebler shortbread cookie or regular pie crust 1 quart strawberries, hulled & cut in half 1 (4-serving) pkg sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) pkg strawberry sugar-free gelatin 1 1/3 cups water
Combine pudding mix, gelatin and water together in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Cool and then pour over strawberries, which have been arranged in your pie crust. Cool in refrigerator, and when ready to serve, put a bit of light whipped topping on top. Cut into 6 or 8 servings.
A listener on Joy Taylor Skiba's HOME SHOW on WEXL-AM in Royal Oak, MI requested I created this recipe. My blueberry lovers were thrilled with their "two crust" fruit pie. Serves 8
1 Pillsbury refrigerated pie crust 1 (4 serving) pkg sugar-free vanilla cook and serve pudding mix 1 (4 serving) pkg sugar-free blueberry or lemon gelatin 1 1/3 cups water 1 1/2 cups fresh blueberries
Let pie crust set at room temperature for 20 minutes. Meanwhile in a medium saucepan combine dry pudding mix, dry gelatin and water. Cook over medium heat, stirring often, until mixture comes to a boil. Remove from heat. Stir in blueberries. Let cool until ready to bake pie. Cut the room temperature pie crust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out with rolling pin. Carefully remove waxed paper on one side and place into 8 or 9 inch pie plate. Remove other peice of waxed paper. Evenly spoon blueberry mixture into pie crust. Repeat process of rolling out remaining pie crust half. Place on top of pie. Flute edges. Make about 8 slashes with a knife to allow steam to escape. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking about 40 to 45 minutes. Cool on wire rack.
HINT: 1) Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust. 2) Frozen, well drained blueberries can be used in place of fresh.
This is what we served at Angie's Bridal Shower. On August 2, she becomes Mrs. Thomas A. Dierckx, of Pheonix, Az. I've been truly blessed in both my daughter-in-laws and son-in-law. I joke that if I went to the "Mall of Future Children-in-Law" I couldn't have chosen better myself. I must have taught my kids well. Serves 8
2 (8-ounce) packages Philidelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/2 cups water* 1 teaspoon vanilla extract 1 cup Cool Whip Free 1 (6-ounce) Keebler graham cracker piecrust 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free cherry gelatin 2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved*
In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder, and 1 cup water Mix well using a wire whisk. Blend in vanilla extract and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours. Meanwhile, in a medium sauce pan, combine dry cook-and-serve pudding mix, dry gelatin, reserved cherry liquid, and remaning 1/2 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Gently stir in cherries. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Transfer mixture to a covered bowl and refrigerate until ready to serve. Just before serving, cut cheesecake into 8 pieces. When serving, garnish each piece with about 1/4 cup cherry mixture.
Marilu Olson, Rochester, MN, shares an ultra quick banana bread recipe. I don't know about you, but I don't think you can ever have too many banana bread recipes! Serves 8 (1 thick or 2 thin slices)
1/2 cup Land O Lakes no-fat sour cream 1/2 cup Splenda 1 cup (3 medium) mashed ripe banana 1 egg or equal in egg substitute 1 teaspoon vanilla extract 1 1/2 cups Bisquick Reduced Fat Baking Mix 1/4 cup (1 ounce) chopped walnuts
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine sour cream, Splenda, mashed banana, egg, and vanilla extract. Add baking mix and walnuts. Mix well to combine. Spread batter into prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool for 5 minutes. Remove from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.
Old Fashioned Coconut Cream Meringue Pie JoAnna M. Lund
Jackie Tacey, Rock Island, IL, requested a healthy version of her favorite old fashioned coconut cream meringue pie. Cliff has been raving about "His Pie" ever since I served this to him! He said it tasted just like the pie his Grandma Lund made "just for him" years ago. Serves 8
Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick with a fork. Bake 8 to 10 minutes or until lightly browned. Place pie crust on a wire rack. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in 1 teaspoon coconut extract and 3 tablespoons flaked coconut. Spread mixture evenly in piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 teaspoon coconut extract and Splenda. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges. Evenly sprinkle remaining 1 tablespoon flaked coconut over top. Bake 5 minutes at 450 degrees or until peaks of meringue starts to turn brown. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine pretzels, 1 tablespoon Splenda and maragarine. Press mixture into prepared cake pan. Bake for 15 minutes. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a spoon until soft. Add Cool Whip Free and remaining 3 tablespoons Splenda. Mix well to combine. Carefully spread cream cheese mixture evenly over cooled crust. Refrigerate while preparing strawberry layer. In a large bowl, combine dry gelatin and boiling water. Mix well to dissolve gelatin. Cool for 10 minutes. Stir in strawberries. Spoon strawberry mixture evenly over cream cheese layer. Refrigerate until firm, about 3 hours. Cut into 8 pieces.
This one taste just like a midwest Furr's/Bishops Cafeteria favorite, Millionair Pie!
Million Dollar Coconut Pie JoAnna M. Lund
Ruth Ann Tralfier, Oklahoma City, OK, sent me a pie recipe that had always been a family favorite. She wanted to serve it to her family once agan, but in a much healthier version. Everyone will think they've won the lottery when they bite into this! Serves 8
1 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup water 2/3 cup pourable Splenda 1 (8-ounce) package Philidelphia fat-free cream cheese 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained 1 cup Cool Whip Lite 1 teaspoon coconut extract 1/4 cup (1 ounce) chopped pecans 2 tablespoons flaked coconut 1 (6-ounce) Keebler graham cracker piecrust
In a medium microwavable bowl, combine dry milk powder and water. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is almost boiling. Add Splenda. Mix well to combine. Cover and refrigerate at least 2 hours. Fold in cream cheese and pineapple. Add 1/2 cup Cool Whip Lite and coconut extract. Mix gently to combine. Stir in pecans and coconut. Spread mixture into pie crust. Refrigerate at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Each Serving Equals: HE: 1/2 Skim Milk, 1/2 Bread, 1/2 Protien, 1/2 Fat, 1/4 Fruit 1 Slider, 2 Optional Calories
Here's a few more dessert recipes for Mary, that are my some of my favorites. The other thread was only chocolate.
These aren't chocolate but certainly were home runs! That I don't think any one would know was sugar free....
This was just like my grandma's, and I love it!
Old Time Custard Pie Ruth Martinson
Ruth Martinson, Houston, TX, shares the perfect pie for custard lovers. Bet that's lots of you, including me. Serves 8
1 Pillsburry refrigerated unbaked 9-inch piecrust 4 eggs, slightly beaten, or equivalent in egg substitute 1/2 cup pourable Splenda 1 teaspoon vanilla extract 1 1/3 cup Carnation Nonfat Dry Milk Powder 2 cups hot water Dash ground nutmeg
Preheat oven to 375 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a large bowl, combine eggs, Splenda, and vanilla extract. In a medium bowl, combine dry milk powder and hot water. Gradually add milk mixture to egg mixture. Pour filling mixture into prepared piecrust. Lightly sprinkle nutmeg over top. Bake for 30 to 40 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals: HE: 1/2 Skim Milk, 1/2 Bread, 1/2 Protein (limited), 1/2 Slider, 16 Optional Calories
FORUM: 
TOPIC: 
