Reduced-fat or fat-free vanilla yogurt is a great way to reduce
the fat in most muffin, cookie and cake recipes. Use it in
place of oil, milk or sour cream. It also adds a bit of sweetness,
so the amount of sugar in many recipes can be reduced.
LEMON ZUCCHINI DESSERT
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 3/4 cups grated zucchini
2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon
juice; mix
well. Stir in shredded zucchini.
Combine in another bowl, flour, baking powder, baking soda, and
salt.
Gradually add this mixture to the zucchini mixture. Mix
thoroughly. Stir in
the walnuts.
Pour batter into a greased 9 x 13 inch baking pan. Bake at 350
degrees F for 45 to 50 minutes, or until a knife inserted
in the
center comes out clean. Cool.
Sprinkle top with sifted confectioners' sugar and cut into bars.
BISQUICK CHOCOLATE CHIP-ZUCCHINI BARS
2 cup Bisquick baking mix
1 1/2 cup Sugar
2 teaspoon cinnamon
1 cup Shredded zucchini: measured exactly (about 1 small)
1 teaspoon Vanilla
3 Eggs
2 pack (6 ounces each) semisweet chocolate chips
Heat oven to 350 degrees. GREASE and flour jelly roll pan, 15
1/2x10 1/2x1
inch. Mix all ingredients except 1 package chocolate chips until
moistened.
Spread in pan. BAKE until golden brown, 20 to 25 minutes.
Sprinkle with
remaining chocolate chips. Let stand until softened, about 5
minutes; spread
evenly to frost. REFRIGERATE until chocolate is firm, about 30
minutes. Cut
into bars, about 2x1 inch. Makes 75 bars.
CHOCOLATE CHIP ZUCCHINI BROWNIES
1 to 1-1/2 cups granulated white sugar- to taste
1/2 cup canola oil
1/4 cup plain non-fat yogurt
2 tsp. vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
2 cups grated zucchini
1/4 cup chopped walnuts
1/2 cup dark chocolate chips
powdered sugar
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick
cooking
spray. Beat oil, sugar, non-fat yogurt and vanilla together in a
large
mixing bowl until well combined. In a small mixing bowl, whisk
together
flours, cocoa powder, baking soda and salt. Fold dry ingredients
into the
wet ingredients. Stir in zucchini, walnuts and chocolate chips.
Don't be alarmed if the batter seems really stiff at first. Just
give it a
few minutes to soak up the moisture from the zucchini and then
it'll look
like typical brownie batter.
Spread batter into the prepared pan. Bake 25 to 30 minutes or
until a knife
inserted in the center of the brownies comes back with just a
few crumbs on
it. Remove from oven and allow brownies to cool. When zucchini
bars are
completely cooled, sprinkle powdered sugar over the top. Cut
into squares
and serve immediately.
Makes 24 zucchini bars.
ORANGE-APPLE WALDORF SALAD
1 20-ounce can crushed pineapple, undrained (juice pack)
2 tablespoons sugar
1 3-ounce package orange-flavor gelatin
1 8-ounce package cream cheese, softened and cut up
1 medium apple, cored and chopped
1/2 cup chopped walnuts
1/2 of an 8-ounce carton frozen whipped dessert topping, thawed
Orange sections and green grapes (optional) >BR>
1. In a medium saucepan, combine undrained pineapple and sugar; heat to boiling. Stir in gelatin until dissolved. Stir in cream cheese until melted and well combined. Remove from heat. Transfer to a large mixing bowl.
2. Chill about 1 hour or until mixture is slightly thickened. Stir in chopped apple and nuts. Fold in dessert topping. Transfer mixture to a 2-quart baking dish or 1-1/2-quart bowl or mold. Cover and chill at least 4 hours. To serve, cut into squares, serve in bowl, or unmold onto serving plate. If desired, garnish individual servings with orange sections and grapes. Makes 9 to 12 side-dish servings.
APPLE LASAGNA
2 cup Shredded cheddar cheese
2 cup part-skim Ricotta cheese
1 Egg; lightly beaten or 1/4 c egg substitute
1/4 cup Sugar
1 teaspoon Almond extract
2 20 oz. cans apple pie filling
8 Lasagna noodles, cooked; rinsed
6 tablespoon All-purpose flour
6 tablespoon Packed brown sugar
1/4 cup Quick-cooking oats
1/2 teaspoon cinnamon
dash nutmeg
3 tablespoon Margarine
1 cup Dairy sour cream, can use fat-free
1/3 cup Packed brown sugar
Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
CHOCOLATE GRAVY
1 c sugar
4 tbsp cocoa
1 tsp self-rising flour
1/3 stick butter
1 c milk
1/4 tsp vanilla
Mix sugar, flour and cocoa together, well. Then add milk, butter and vanilla. Bring to boil. Reduce heat and cook on low until done to preferred consistency. Serve with hot biscuits or as a sauce for ice cream and cakes. (If too thick add a little bit of water at a time)
