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.
BLACKBERRY DUMPLINGS
1 quart fresh blackberries
1 cup plus 1 tablespoon of sugar
3/4 teaspoon salt, divided
1/2 teaspoon of lemon extract
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of ground nutmeg
2/3 cup of milk
In a large pot, combine the blackberries, 1 cup of sugar,
1/4 teaspoon of salt and the lemon extract. Bring to a boil,
reduce heat and simmer for 5 minutes. In a mixing bowl,
combine the flour, baking powder, nutmeg and the remaining
sugar and salt. Add the milk and stir just until mixed.
Drop by tablespoonfuls into the hot blackberry mixture cover tightly and simmer for 15 minutes or until the dumplings are cooked through. Serve warm with vanilla ice cream.
WARM PEANUT BUTTER PUDDING
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup peanut butter
1/4 cup thawed COOL WHIP Whipped Topping
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
SPOON evenly into four microwaveable dessert dishes. Top each with 1 Tbsp. peanut butter.
MICROWAVE on HIGH 30 sec. or until peanut butter begins to melt and pudding is heated through. Top each serving with 1 Tbsp. of the whipped topping.
Note
For best results, heat 1 or 2 servings at a time. Pudding can also be served cold.
Healthy Living
Save 80 calories and 3 grams of fat per serving by preparing as directed with JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, reduced fat peanut butter and COOL WHIP LITE Whipped Topping.
UPSIDE DOWN PEAR GINGERBREAD
Topping:
3 tablespoons butter
1/3 cup firmly packed dark brown sugar
2 firm ripe Bosc pears
CAKE
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/4 to 1/2 teaspoon Ground Cloves
1 egg
1/2 cup firmly packed dark brown sugar
1/3 cup unsulphured molasses
1/2 cup milk mixed with 1 tablespoon vinegar
4 tablespoons butter, melted
1/4 cup chopped walnuts
Whipped cream
Preheat oven to 350°F. Butter the sides of 9-inch round cake pan; set aside.
For the Topping,
melt butter in small saucepan. Add brown sugar; mix well. Spread evenly in prepared pan.
Peel pears and cut each lengthwise into quarters; discard cores. Slice each pear quarter into 3 lengthwise slices. Arrange slices evenly around the cake pan to resemble a pinwheel.
For the Cake,
mix flour, baking soda, salt, cinnamon, ginger and cloves in large bowl; set aside. Beat egg, brown sugar, molasses, sour milk and melted butter in separate bowl. Add to the flour mixture; stir until smooth. Stir in walnuts. Spoon batter over pears carefully without disturbing the pattern.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Place large plate over pan and invert onto plate. Remove pan. Serve warm or at room temperature with whipped cream.
WHIPPED FRUIT
1 sm pkg sugar-free fat free butterscotch pudding
20 oz can crushed pineapple
4 large apples-peeled and chunked
8 oz tub light or fat free cool whip
1 cup coconut (Optional)
Drain pineapple and reserve juice
Combine dry pudding & pineapple - Mix
Next add pineapple juice - Mix
Add Apples and coconut - Mix
Fold in cool whip. Cool in fridge.
BANANA SPLIT BROWNIE PIZZA
1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling
Preheat oven to 350 degrees F.
Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza
PINEAPPLE RICE BAKE
4 eggs
1 cup milk
1/2 cup sugar
1 can (8 ounce) pineapple, crushed, undrained
1/2 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)
1 teaspoon vanilla
3 cups cooked rice
Preheat oven to 350 degrees. Lightly coat an oven safe, 2 quart casserole dish with nonstick spray or oil.
In a large mixing bowl, beat together eggs, milk and sugar.
Add undrained crushed pineapple, cinnamon, nutmeg and vanilla.
Stir in cooked rice. Pour into prepared casserole dish.
Bake for 50 to 60 minutes or until a knife inserted in center of pudding comes out clean.
SOUR CREAM APPLE SQUARES W/CARAMEL FROSTING
2 cups all-purpose flour
2 cups brown sugar, packed
1/2 cup butter, softened
1 cup walnuts, chopped
1 to 2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg
2 cups Granny Smith apples, peeled and finely chopped
Preheat oven to 350 degrees F. In a large bowl combine flour, brown sugar, and butter. Beat at low speed until crumbly. Stir in nuts. Press 2-3/4 cups of crumb mixture into bottom of ungreased 9x13x2-inch baking pan.
To remaining mixture add cinnamon, baking soda, salt, sour cream, vanilla, and egg. Mix well. Stir in apples. Spoon evenly over base.
Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cut into squares, spread caramel frosting atop squares while hot, and serve warm with whipped cream or ice cream.
Caramel Frosting
1/3 cup butter
1/2 cup dark brown sugar
3 tablespoons milk
1/2 teaspoon vanilla
1-1/2 cups confectioners' sugar
Melt butter; add sugar and a dash of salt. Stir until combined, add milk, and bring to a boil. Remove to a small mixing bowl and let cool for 10 minutes. Then add vanilla and confectioners' sugar until spreading consistency. Spread on hot squares
EASY FRUIT SALAD
1 can (16 oz) fruit cocktail
1 can (20 oz) pineapple cubes and juice
2 bananas, sliced
1 pkg. (four serving size) instant lemon pudding
Combine undrained fruits and dry pudding. Chill before serving. The combination of the fruit juices and the pudding mix makes a lemon sauce for the fruit.
CHEESY HAM & BANANA CASSEROLE
Butter
12 slices white bread
8 large slices deli ham
4 bananas, sliced on the bias
2 cups shredded Cheddar
2 cups crushed potato chips
6 slices cooked and crumbled bacon
4 large eggs
1 cup milk
1 cup cream
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.
PEACHES & CREAM COBBLER
Filling:
1 Cup sugar
2 eggs (slightly beaten)
2 Tbs. All purpose flour
1/2 tsp Nutmeg
4 Cups (4 to 6 med,) peeled, sliced fresh peaches
(can use 1 # 10 can sliced peaches drained)
Cobbler:
1-1/2 cups all-purpose flour
2 Tbs. Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 cup butter, softened
1 egg, slightly beaten
3 Tbs. Milk
3 Tbs. Sugar
Whipping Cream
Stir together all filling ingredients except peaches. Stir in peaches. Pour into 13X9 baking pan. Stir together all cobbler ingredients except butter, egg and milk. Cut in butter until crumbly. Stir in egg and milk just until moistened. Crumble mixture over peaches; sprinkle with 3 Tbs. sugar. Bake 400 for 40-45 minutes or until golden brown and bubbly around edges. Serve with whipping cream.
APPLE & SPICE BREAD PUDDING
3 medium apples, peeled and chopped
3 cups cubed day old bread
2 large spoons of butter
a scoop of raisins [ boiled &drained]
2 cups milk
4 eggs
a fist of packed brown sugar
drop of vanilla
a generous pinch of cinnamon
Cook apples and butter in skillet until soft. In a 1 1/2 qt. buttered casserole dish combine apples, bread cubes and raisins. In another bowl beat together eggs ,milk ,brown sugar, vanilla and cinnamon and pour over apple mixture. Cover and refrigerate overnight .Bake in a 350 ' oven until knife inserted in center comes clean, about 45 to 55 minutes. Serve hot warm or chilled with Apple Butter.
