Low Fat Crinkle Cookies

As Seen on FACEBOOK:
These cookies use only four ingredients, and mix up in less than 5 minutes! My Dad who doesn't usually even eat sweets, had one of these the other day and he called them awesome. And they are. Seriously awesome. Even better: they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.


Low Fat Crinkle Cookies



... Ingredients



1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar



Instructions:

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Thursday, 04 October 2012 00:08

by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon

Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil

4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED

— with Eric Rivkin.

100-Calorie Pumpkin Pie Tartlets

100-Calorie Pumpkin Pie Tartlets

Estimated Times:
Prep Time:15 minutes
Cooking Time:25 minutes
Cooling Time:60 minutes

Ingredients:
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies (broken into 1/4-inch pieces)

Directions:

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

LIBBY'S® Famous Pumpkin Pie

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Prep Time:15 minutes
Cooking Time:55 minutes
Cooling Time:120 minutes

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
 

Easy Halloween Eyeball Recipe

Easy Halloween Eyeball Recipe for Your Halloween Party

Marshmallow Eyeball Recipe

By Denise Witmer, About.com Guide

 

Halloween eyeballs for fun at your Halloween party.

Denise D. Witmer

You'll need:

• 20 marshmallows
• 20 cranraisins
• Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party. Repeat the process with the rest of your marshmallows. Makes 20 eyeballs.

Cooking With Tse: Chocolate Dipped Pavlovas With Strawberries

I saw this & thought I would share!
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.

2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate

Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.

Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.

Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.

Divide pavlovas among plates and top with strawberries.

Serves 6

Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g

Apple Crisp

Serves 4 (2g fiber/serving)

2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola

Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.


Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet

Hungry Girl's Red Hot Apple Pie in a Mug

Hungry Girl's Red Hot Apple Pie in a Mug

We all know where the buttery crust of traditional apple pie ends up – on the scale. Get the same satisfaction, without any of the guilt, with this unconventional recipe from TV host, author and "foodologist" Hungry Girl Lisa Lillien. This modified dessert goes a long way on flavor. Set the microwave and enjoy!          

Added to Recipes on Fri 03/16/2012

Ingredients
Makes 1 serving
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 to 15 pieces Red Hots cinnamon-flavored candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
Dash cinnamon

Directions
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots – the more you use, the hotter the results! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.

Mix well. Let cool, at least 10 minutes. Top with crushed graham crackers and cinnamon. Enjoy!

Nutrition Facts
135 calories
0.5g fat
44mg sodium
46g carbs
3.5g fiber
23.5g sugars
0.5g protein

Strawberry Pudding

Strawberry Pudding

For a healthy dessert alternative, this naturally sweet pudding recipe is a tasty treat and has no added sugar. Substituting protein-rich tofu for heavy milks and creams makes this dish much lighter and diet-friendly.

 

Ingredients

Serves 4

8 oz frozen strawberries, unsweetened, thawed and drained
8 oz firm or extra-firm silken tofu
1 tbsp orange zest
1/4 cup agave nectar (optional)
1 tbsp vanilla extract
4 fresh strawberries, sliced

Directions
In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.

Blend for an additional minute or until the mix is very smooth.
 Divide the mix evenly among small bowls, and chill for at least 1 hour.
 Garnish with sliced strawberries and serve immediately.

From DR OZ show

Cinnamon Sugar Sweet Potato Fries

Cinnamon Sugar Sweet Potato Fries
Try Joy's unfried alternative to churros!

Ingredients:
• 2 medium sweet potatoes (about 1 pound), peeled
• 1/4 cup whole wheat or oat flour
• 2 tbsp ground flaxseed
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 egg whites

Instructions:
Preheat the oven to 425 degrees F. Liberally coat a large cooking sheet with oil spray. The fries will be crispiest if baked directly on the baking sheet, without aluminum foil.
Cut the sweet potatoes length-wise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
Combine flour, flaxseed, brown sugar, cinnamon and salt in a 1-pound resealable plastic bag. Crumble the ingredients together with your finger tips until they are evenly dispersed. Place the egg whites in a shallow dish and whisk until frothy.
Dip the fries into the egg whites, then tap them on the edge of the dish to drain any excess egg white. Add all fries to the plastic bag, seal and shake vigorously to coat them evenly with the breading mixture.
Delicately remove the fries from the bag and arrange them into a single layer, evenly spaced, on the prepared baking sheet. Mist the fries with oil spray.
Bake for 15 minutes, then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let the fries cool slightly before serving to allow the coating to harden.

Source: Slim and Scrumptious by Joy Bauer

• Get more recipes featured on The Doctors!

Black Bean Brownies

 Black Bean Brownies

Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Servings: 16
...
"These brownies are gluten-, dairy-, and soy free."
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.


ALL RIGHTS RESERVED © 2012 Allrecipes.com http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=161701&origin=detail&&Servings=16

* So for a few years I have heard how great these brownies. I and my friend made these Thursday night. The results I left out the two optional items & took them to work.
My friend who also made added the chocolate chip but not the coffee. She said they were great the nice thing was that she wasn't craving to eat the whole pan.
At work I just sat them on the table people took them when I went & asked them what they thought some said ok but what is in it? One said is it ok if I throw it away.. they must be just to healthy?  One told someone, "oh those are so good you should try it".. the look on the guys face must have been shock because the one who offered started laughing.  My husband also tried it & thought it was very strong.
The results with out the chocolate chips it just doesn't tast like a normal brownie. I do want to try these again & see how much difference the chips would make.

If you have made this before or decide to make them let me know what you think.

Rocco DiSpirito’s Instant Strawberry Soft Serve

http://thedoctorstv.com/main/show_synopsis/960?section=synopsis#rocco
Rocco DiSpirito’s Instant Strawberry Soft Serve

Make a sweet, frozen treat at home with celebrity chef Rocco DiSpirito’s five-minute strawberry
soft serve recipe.

Makes: Four 4 oz desserts

Per serving: 55 calories, .2 g fat, 0 mg cholesterol, 3 mg sodium, 14 g carbohydrate, 2 g fiber, 0
g protein.
Prep time: approximately 2 minutes, processing time: approximately 1 minute

Ingredients:

● 2 tsp stevia (6 packets Stevia In The Raw)
● 1/2 tsp xanthan gum
● 1 tbsp water
● 1 1/2 tbsp lemon juice
● 2 tbsp raw agave nectar
● 2 cups frozen, no-sugar-added strawberries

Directions:

1. Mix the stevia and xanthan together in a small mixing bowl and set aside.
2. Add the water, lemon juice and agave in a blender and turn blender on and process on low.
Add the stevia/xanthan mixture to the blender and process on low until the mixture well
combined, about 10 seconds.

3. Turn off the blender, add the strawberries then turn the blender on high while pushing the
strawberries down into the blade until smooth but still frozen, about 5 to 10 seconds.

4. Spoon out into paper cups or chilled bowls and serve immediately. If covered tightly, it may be
stored in the freezer for two days. If it is too hard after holding, simply put in the microwave on
high for 10 seconds to loosen just enough to scoop.

Tips:

1. Put the canister of the blender in the freezer before you make this recipe to help combat the
heat generated during blending. This will help keep your ice nice and frozen.

2. If you desire a rich ice cream-like product then add 1 tbsp of fat free milk powder for an
additional 30 calories and 3 grams of protein.

Source: Rocco DiSpirito

Red Velvet Triple-Stacked Cupcakes

Red Velvet Triple-Stacked Cupcakes

A new take on a classic cupcake. Three layers of red velvet stacked with spoonfuls of fluffy frosting.

Prep Time 40 Minutes

Total Time 2:40 Hrs:Mins

Makes 16 servings Cupcakes

1

box Betty Crocker® SuperMoist® German chocolate cake mix

1

cup water

1/2

cup vegetable oil

3

eggs

2

tablespoons unsweetened baking cocoa

1

bottle (1 oz) red food color (about 2 tablespoons)

Frosting

1

jar (7 oz) marshmallow creme

1

cup butter, softened

3

to 5 teaspoons milk or water

4

cups powdered sugar

 

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cupcake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.
4. In large bowl, beat marshmallow creme, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.
5. To assemble, remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

You can use devil's food cake mix in place of the German chocolate cake mix. When making the cupcake batter, omit the 2 tablespoons unsweetened baking cocoa.

Nutrition Information:

1 Serving (1 Serving)

• Calories 340
• (Calories from Fat 180),

• Total Fat 20g
• (Saturated Fat 9g,
• Trans Fat 1/2g),
• Cholesterol 70mg;
• Sodium 125mg;
• Total Carbohydrate 40g
• (Dietary Fiber 0g,
• Sugars 39g),
• Protein 1g;

Percent Daily Value*:

• Vitamin A 8.00%;
• Vitamin C 0.00%;
• Calcium 0.00%;
• Iron 0.00%;

Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 4 Fat;

Carbohydrate Choices:

• 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet

Chocolate Raspberry Cobbler

Valentines day ideas...............

Dessert.........

Betty Crocker has come up with this yummy looking cobbler...
Chocolate Raspberry Cobbler

Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.

Prep Time: 10 Minutes

Total Time: 55 Minutes

Makes:10 servings

1 can (21 oz) raspberry pie filling

1 pouch (1 lb 1.5 oz Betty Crocker double chocolate chunck cookie mix

3/4 Cup butter or margarine, melted

Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.

Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

Makes 10 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Serve-With Serve with ice cream or whipped cream.

Nutrition Information:

1 Serving (1 Serving)

• Calories 430
• (Calories from Fat 170),

• Total Fat 18g
• (Saturated Fat 11g,
• Trans Fat 1/2g),
• Cholesterol 35mg;
• Sodium 320mg;
• Total Carbohydrate 65g
• (Dietary Fiber 2g,
• Sugars 44g),
• Protein 2g;

Percent Daily Value*:

• Vitamin A 10.00%;
• Vitamin C 6.00%;
• Calcium 0.00%;
• Iron 10.00%;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 3 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 1/2 Fat;

Carbohydrate Choices:

• 4;

*Percent Daily Values are based on a 2,000 calorie diet.

Add Cupid Candy To You List of Healthy Desserts

Add Cupid Candy To You List of Healthy Desserts

Strawberry Icebox Cake II

I found this on Pinterest doesn't that look yummy!!

Strawberry Icebox Cake IITo make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours.
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.

INGREDIENTS

• 2 pounds fresh strawberries, washed
• 3 1/4 whipped coconut cream
• 1 teaspoon vanilla
• 400g pack of Digestive biscuits (you can make them on your own)

DIRECTIONS

1. Slice strawberries, save some nice ones for garnishing and set aside
2. Grab a baking pan or a nice serving pan
3. Spread dollop of whipped coconut cream on the bottom of the pan
4. Start by layering with digestives, then more whipped cream and then add strawberries.
5. Repeat until you run out of strawberries, the last layer is usually whipped coconut cream, then comes the garnish.
6. Garnish with your nice looking strawberries, or drizzle some melted chocolate over, or whatever pretty garnish you dream up.

Cream-Filled Cupcakes - Lion House

Cream-Filled Cupcakes
Makes 24 to 30 cupcakes

Cupcakes
1 (18- to 18.5-ounce) package cake mix, any flavor
1 cup hot water
1/3 cup vegetable oil
4 eggs

Filling
1/3 cup all-purpose flour
1/3 plus ¾ cup sugar, divided
1 cup milk
½ cup margarine
½ cup white shortening
1 teaspoon vanilla
Dash of salt

Preheat oven to 350 degrees F. Line muffin tins with cupcake papers and set aside.

For cupcakes: In a large bowl, beat together cake mix, water, oil, and eggs until well mixed. Fill cupcake papers one-third to one-half full. Bake 13 to 15 minutes. Cool.

For filling: While cupcakes cool, combine flour, 1/3 cup sugar, and milk in a medium saucepan over medium heat. Stir out all lumps. Bring to a boil and cook until thick. Remove from heat and allow mixture to cool. Add margarine, shortening, remaining ¾ cup sugar, vanilla and salt. Beat with an electric mixer for about 5 minutes until fluffy. Fill a decorating bad that has a number 4 tip attached. Insert tip into center of the cupcakes and squeeze in a small amount of filling. Frost tops of cupcakes with remaining cream filling.
LDSLiving: To read our staff reviews of these recipes, click here.

Banana Split Cake - Lion House

Exclusive Recipes from the Lion House's Cakes and Cupcakes

The Lion House is releasing a new cookbook dedicated to cakes and cupcakes. Check out this exclusive sneak-peek at some of the recipes!

The upcoming Lion House Cakes and Cupcakes cookbook promises to be full of delicious (and time-saving) dessert recipes. (To learn more about the book, click here.) These are some of the recipes that stuck out to us – so much that we decided to try them out for oursevles. To read our staff reviews of these recipes, click here.

Banana Split CakeMakes 15 servings
Crust
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Filling
1/2 cup pasteurized eggs* (enough to equal 2 eggs)
2 cups powedered sugar
3/4 cup butter or margarine, room temperature
Topping
4 large bananas
1 (20-oz) can crushed pineapple, drained
1 (12-oz) container frozen whipped topping, thawed
1 bottle fudge ice cream topping
1/4 cup chopped walnuts or pecans
1/4 cup quartered marashcino cherries
For crust: Mix together graham cracker crumbs and butter; press into the bottom of an ungreased 9×13-inch cake pan. Refrigerate 10 to 12 minutes.

 

For filling: In a large bowl, beat together eggs, powdered sugar, and butter until light and fluffy, approximately 10 to 12 minutes. Spread filling on top of crumb mixture.
For topping: Slice bananas on top of the filling; spread crushed pineapple on top of the bananas. Spread whipped topping on top of the pineapple. Warm fudge topping slightly and drizzle on top of the whipped topping. Garnish the top with nuts and cherries.
Refrigerate at least 4 hours. For best results, refrigerate overnight. This dessert is very rich.
*Pasteurized eggs can be found in the supermarket dairy section by the regular eggs.

Organic Pumpkin Pie Parfait

Organic Pumpkin Pie Parfait


Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6

Ingredients:
For puree:

1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk

For Crust:

1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:

1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

Cooking Instructions:

• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:

• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.

For crust:

• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.

For topping:

• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.

Assembly:

• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Slow-Cooker Apple-Bread Pudding

Slow-Cooker Apple-Bread Pudding


Only a few minutes are needed to assemble this rich-tasting dessert.

Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.

Recipe Times:
Total Time : 3 to 4 hours and 10 minutes
Prep Time : 10 minutes
Cook Time : 3 to 4 hours
Servings : 8

Ingredients:

6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice

Directions:

step 1 Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.

step 2 In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.

step 3 Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.

step 4 While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.

step 5 To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

chef's notes:
Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.