DESSERTS 20
FRUIT BOWL W/MARSHMALLOW DIP
8 oz cream cheese, softened
1/2 C frozen whipped topping, thawed
1/2 C marshmallow creme
assorted fresh fruits of your choice such as grapes, melons, berries, kiwis, pineapple
In a small bowl beat cream cheese until fluffy. Fold in whipped topping and marshmallow creme until well mixed. Serve immediately with fresh fruit. Store any remaining fruit dip in refrigerator
HOT FRUIT SALAD
1 lg can peaches, drained*
1 16 oz. can pineapple chunks, drained
1 lg can pears with juice*
1 can apricots, drained*
15 maraschino cherries
1/2 cup brown sugar or less
1 tbsp cornstarch
2 tsp. allspice
2 tbsp. butter
* you can slice the fruits
Place drained fruit and pear juice into a baking dish. Combine cornstarch, brown sugar and allspice. Sprinkle over fruit. Let stand overnight. Dot with butter. Bake 325º for 30 minutes or until hot. You can put in slow cooker and cook for 2-3 hrs on low. Can make just 1/2 the recipe
BANANA PURSES
3 bananas, peeled and thinly sliced
1/4 cup maple-flavored syrup
1 pkg. (17.3 oz.) Frozen Puff Pastry Sheets (2 sheets)
1 tbsp. sugar
1 tsp. ground cinnamon
2 tbsp. whole milk
Thaw pastry sheets at room temperature 30 min. Preheat oven to 400°F. Line baking sheet with aluminum foil. Spray foil with vegetable cooking spray.
Combine bananas and syrup in bowl. Mash bananas slightly with fork.
UNFOLD 1 pastry sheet on lightly floured surface. Cut pastry in half lengthwise. Roll each piece into 15"x5" rectangle. Cut each rectangle crosswise to make 3 (5") squares. Repeat with remaining pastry sheet.
Spoon banana mixture into center of pastry squares. Fold corners to center on top of filling and twist tightly to seal. Place pastries on baking sheet.
Mix sugar and cinnamon. Brush pastries with milk and sprinkle with sugar mixture.
Bake 15 min. or until golden. Serve warm. Makes 12 pastries.
PINEAPPLE/CHEESE CASSEROLE
2 20 oz. cans pineapple tidbits, drained (save juice)
6 Tbs. Flour
1 Cup Sugar
1 Tube Ritz crackers
2 C. Shredded Cheddar Cheese
6 Tbs. Pineapple juice
1 Egg
1 Stick Margarine
Put drained pineapple in casserole dish. In saucepan, mix flour, sugar, egg and pineapple juice. Cook until slightly thickened. Pour over pineapple. Top with shredded cheese. Melt margarine, mix with crumbled Ritz crackers, and spread over top. Bake at 350 for 20-25 mins.
NOODLE KUGEL
1 container (16 oz.) Low Fat Cottage Cheese
1 container (16 oz.) Sour Cream
1 cup sugar
5 eggs, beaten
1/2 cup (1 stick) margarine, melted
1 Tbsp. imitation vanilla
1 pkg. (12 oz.) broad egg noodles, cooked, rinsed and drained (Kosher for Passover)
1 Tbsp. cinnamon sugar
Preheat oven to 350°F. Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
Bake 50 minutes to 1 hour or until center is set. Cool at least 10 minutes before cutting to serve.
CHOCOLATE PIZZA
1 pound homemade pizza dough or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.
IMMEDIATELY spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
CHOCOLATE DESSERT LASAGNA
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Preheat the oven to 350 degrees F.
Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
BANANA PUDDING SQUARES
35 Reduced Fat NILLA Wafers, finely crushed
1/4 cup margarine, melted
1 pkg. (8 oz.) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup powdered sugar
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
3 medium ripe bananas
3 cups fat free milk
2 pkg. (4-serving size each) Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 square Semi-Sweet Baking Chocolate, grated
COMBINE wafers and margarine; press firmly onto bottom of 13x9-inch dish.
MIX Neufchatel cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
How to Easily Remove Dessert from Dish
Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe as directed. When ready to serve, remove dessert from dish, using foil handles. Cut dessert into pieces as directed.
Substitute
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.
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