Dessert Recipes

gsg37

This sounds similar to the Dump Cake but sounds much healthier. I think I will have to try this!!

iknowicaniknowican

bump--

kim0913

bump

tlhorsley

Y'all are awesome! Thank you so much for your suggestions!

DHalaby73

Vanilla Cake with Italian Meringue Frosting

Yield: 16 servings (serving size: 1 wedge)

Ingredients

Cake:
Cooking spray
2 teaspoons cake flour
11 ounces cake flour (about 2 3/4 cups)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat buttermilk
1/4 cup 1% low-fat milk
1 cup plus 2 tablespoons sugar, divided
5 tablespoons butter, softened
2 tablespoons canola oil
3 large egg yolks
1 teaspoon vanilla extract
3 large egg whites
Frosting:
2/3 cup plus 2 tablespoons sugar, divided
1/4 cup water
Dash of salt
1/4 teaspoon cream of tartar
3 large egg whites
1/2 teaspoon vanilla extract
Filling:
1/2 cup bottled lemon curd
Preparation
1. Preheat oven to 350°.

2. To prepare cake, lightly coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust each pan with 1 teaspoon flour.

3. Weigh or lightly spoon 11 ounces (about 2 3/4 cups) flour into dry measuring cups; level with a knife. Combine 11 ounces flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl, stirring well with a whisk. Combine buttermilk and low-fat milk. Combine 1 cup sugar and butter in a large bowl; beat with mixer at medium speed until well blended. Add canola oil and egg yolks, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.

4. Place 3 egg whites in a medium bowl; beat with a mixer at high speed until foamy, using clean, dry beaters. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes on wire racks. Loosen edges with a knife, and invert cakes onto racks. Cool completely; discard wax paper.

5. To prepare frosting, combine 2/3 cup sugar, 1/4 cup water, and dash of salt in a small saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes). Combine cream of tartar and 3 egg whites in large bowl; beat with a mixer at high speed until foamy. Gradually add the remaining 2 tablespoons sugar, beating at high speed until medium peaks form. Gradually pour the hot sugar syrup into the egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.

6. To prepare filling, place lemon curd in a medium bowl. Gently fold 1/3 cup meringue into the curd. Fold an additional 2/3 cup meringue into curd mixture.

7. Place 1 cake layer on a plate; spread filling over top of cake, leaving a 1/4-inch border. Top with remaining cake layer. Spread the remaining frosting over sides and top of cake.

Nutritional Information
Calories:
274
Fat:
7.5g (sat 3.3g,mono 2.4g,poly 0.8g)
Protein:
4.2g
Carbohydrate:
48.4g
Fiber:
1.3g
Cholesterol:
59mg
Iron:
1.7mg
Sodium:
214mg
Calcium:
23mg

seeled

This is for the Lemon Ice Box I posted earlier. Someone asked for the information. I apparently do not know how to reply to the post.....

According to My Recipes on here, it calculated it to have cal 243 carbs 46 fat 4 protein 4. Is that the order it comes in? I just copied it from this sight.

It doesn't really matter what brand of stuff in the recipe you use. I use Kroger brand for everything. I have noticed the Kroger brand cool whip isn't as "fluffy" as the cool whip brand but with when Kroger brand is half the price of the name brand, I use the Kroger brand.

DHalaby73

Coconut Cake with Buttercream Frosting

This coconut cake recipe is one of our readers all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.

Yield: 16 servings (serving size: 1 slice)
Ingredients
Cake:
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut
Preparation
Preheat oven to 350°.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.

Nutritional Information
Calories:
317 (25% from fat)
Fat:
8.8g (sat 5.5g,mono 0.3g,poly 0.2g)
Protein:
4.4g
Carbohydrate:
55.6g
Fiber:
0.4g
Cholesterol:
45mg
Iron:
1.9mg
Sodium:
267mg
Calcium:
10mg

brityn

Get a traditional cheesecake recipe and sub out the full fat dairy for 1/2 lowfat and 1/2 fat free. Cut 3/4 of the sugar with splenda for baking. Cook accordingly. Top with a bag of defrosted frozen berries, delicious!

DHalaby73

I made this one and it was AWESOME...

Carrot Cake

To give our cake moistness and more flavor, we used apple butter--a thick, dark-brown spread made of apples, sugar, and spices. You can find it with jams and jellies in your grocery store.

Yield: 18 servings (serving size: 1 slice)
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrot
Cooking spray
Cream Cheese Frosting
Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutritional Information

Calories:
304 (28% from fat)
Fat:
9.5g (sat 2.9g,mono 2.8g,poly 3.2g)
Protein:
3.6g
Carbohydrate:
51.6g
Fiber:
1g
Cholesterol:
33mg
Iron:
1.1mg
Sodium:
357mg
Calcium:
38mg

Carrot Cake frosting

Yield: 2 cups (serving size: 1 tablespoon)
Ingredients
1/2 cup (4 ounces) block-style fat-free cream cheese, chilled
1/4 cup butter or stick margarine, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Preparation
Beat the first 4 ingredients at medi-um speed of a mixer until smooth. Lightly spoon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat).

Nutritional Information
Calories:

67 (20% from fat)
Fat:
1.5g (sat 0.9g,mono 0.4g,poly 0.1g)
Protein:
0.5g
Carbohydrate:
13.2g
Fiber:
0.0g
Cholesterol:
5mg
Iron:
0.0mg
Sodium:
36mg
Calcium:
11mg

DHalaby73

Sour Cream Cheesecake

Yield: 12 servings (serving size: 1 slice)

Ingredients
Crust:
1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets)
1/4 cup sugar
2 tablespoons butter or stick margarine, melted
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
1 1/2 tablespoons vanilla extract
1/2 teaspoon salt
1 (8-ounce) block 1/3-less-fat cream cheese
1 (8-ounce) block fat-free cream cheese
3 large eggs
1 large egg white
1 cup sugar
Topping:
3 tablespoons sugar
1 teaspoon vanilla extract
1 (8-ounce) carton low-fat sour cream
1 (8-ounce) carton fat-free sour cream
Preparation
Preheat oven to 350°.

To prepare the crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, and cool the crust on a wire rack.

To prepare filling, combine cottage cheese, 1 1/2 tablespoons vanilla, salt, and cream cheeses in a food processor; process 1 minute or until smooth. Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process just until blended.

Pour the cheese mixture into the prepared crust, and bake at 350° for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from oven, and let stand 10 minutes. Increase oven temperature to 450°.

To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450° for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.

Nutritional Information

Calories:
300 (29% from fat)
Fat:
9.6g (sat 5.5g,mono 2.9g,poly 0.6g)
Protein:
11.8g
Carbohydrate:
38.9g
Fiber:
0.4g
Cholesterol:
83mg
Iron:
0.7mg
Sodium:
508mg
Calcium:
128mg

hwjssc

This One Is MY favorite:)

DHalaby73

New York Cheesecake

This cake has a dense texture and rich cream cheese flavor. For a denser, creamier texture, cool the cake in the oven one hour with the oven door ajar instead of closed. Make a day ahead since the cooled cake needs to chill overnight.

Yield: 16 servings (serving size: 1 wedge)

Ingredients
Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons sugar
1 large egg white
Cooking spray
Filling:
1 ounce all-purpose flour (about 1/4 cup)
1/2 cup 1% low-fat cottage cheese
3 (8-ounce) blocks fat-free cream cheese, softened, divided
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups sugar
1 1/2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
3 large egg whites
Preparation
1. Preheat oven to 350°.

2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Reduce oven temperature to 325°.

3. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325° for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours.

Nutritional Information

Calories:
259
Fat:
8g (sat 4.8g,mono 2.5g,poly 0.4g)
Protein:
12.7g
Carbohydrate:
33.9g
Fiber:
0.2g
Cholesterol:
58mg
Iron:
0.6mg
Sodium:
446mg
Calcium:
111mg

DHalaby73

Coconut Triple-Layer Cake

We cut the fat by more than 50% in this cake. For a variation, use the Lemon Filling from the White Triple-Layer Cake between the layers.

Yield: 16 servings

Ingredients
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut
Preparation
Preheat oven to 350°.

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.

Nutritional Information

Calories:
298 (18% from fat)
Fat:
5.8g (sat 3.3g,mono 1.3g,poly 0.8g)
Protein:
4.4g
Carbohydrate:
57.3g
Fiber:
0.2g
Cholesterol:
8mg
Iron:
2mg
Sodium:
195mg
Calcium:
83mg

DHalaby73

Red Raspberry Velvet Cake

Culinary historians believe this originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.

Yield: 18 servings (serving size: 1 cake slice)

Ingredients
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam
Preparation
Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.

Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.

Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.

To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).

To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutritional Information
Calories:
308 (23% from fat)
Fat:
7.9g (sat 4.9g,mono 2.1g,poly 0.3g)
Protein:
3.9g
Carbohydrate:
56.7g
Fiber:
0.5g
Cholesterol:
22mg
Iron:
1.3mg
Sodium:
269mg
Calcium:
29mg

DHalaby73

Another Awesome one..

Nathan's Lemon Cake

This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

Yield: 16 servings (serving size: 1 slice)

Ingredients
Cake:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
Preparation
1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Nutritional Information
Calories:
317 (27% from fat)
Fat:
9.5g (sat 5.6g,mono 2.6g,poly 0.5g)
Protein:
3.6g
Carbohydrate:
55.7g
Fiber:
0.6g
Cholesterol:
56mg
Iron:
1mg
Sodium:
165mg
Calcium:
52mg

iamstaceywood

Oh yeah. I'm gonna be makin some of this stuff!

DHalaby73

Double-banana Pound Cake

For banana lovers: This cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.

Yield: 18 servings (serving size: 1 slice)

Ingredients
Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup mashed ripe banana
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon powdered sugar
Preparation
Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

Nutritional Information
Calories:
286 (28% from fat)
Fat:
8.9g (sat 5.1g,mono 2.6g,poly 0.5g)
Protein:
3.8g
Carbohydrate:
44.8g
Fiber:
0.9g
Cholesterol:
58mg
Iron:
1.3mg
Sodium:
163mg
Calcium:
37mg

kuteinfaync

This sounds yummy and easy to make! I usually go to the biggest looser for recipes! I mainly do frozen yogurt, jello or fruit with whipped cream! Lowfat of course

Lemon Ice Box Pie

2 bowls of fat free cool whip
1 can of condensed milk- fat free
1 can frozen lemonade
2 reduced fat graham cracker crust

Mix all together and pour into pie crust. Can be served chilled or frozen. My family LOVES it. 7 grams of fat according to the my recipe on here.

Peanut Butter Whipped Pie

Peanut butter to taste (I usually use 2 large tablespoons of honey peanut butter (less fat and sweeter))
1 bowl of fat free cool whip
1 reduced fat graham cracker crust
Chocolate syrup to top if you desire

Slightly melt the peanut butter, mix with cool whip, pour into crust, chill or freeze and serve. If you mix the peanut butter and feel it needs more, just melt some more and add it to the mixture. My husband pour chocolate syrup over his. I do not like chocolate so I do not add that to mine. Taste a lot like a reese peanut butter cup.

DHalaby73

Texas Sheet Cake

Best Cake. In our early days, we often used applesauce to replace fat and keep calories in check in desserts. In 2000, we used butter in a recipe that's nutritionally sound yet boasts rich, moist texture and flavor. --Recipe by Maureen Callahan (March 2000)

Yield: 20 servings (serving size: 1 slice)

Ingredients
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted
Preparation
Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Nutritional Information
Calories:
298 (30% from fat)
Fat:
10g (sat 5.5g,mono 3.2g,poly 0.7g)
Protein:
3.1g
Carbohydrate:
49.8g
Fiber:
0.5g
Cholesterol:
44mg
Iron:
1.1mg
Sodium:
188mg
Calcium:
25mg

DHalaby73

Pineapple Upside-Down Cake

Yield: 9 servings (serving size: 1 cake square)

Ingredients
1 (20-ounce) can pineapple slices in juice, drained
Cooking spray
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
Preheat oven to 350°.

Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.

Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.

Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

Nutritional Information
Calories:
264 (27% from fat)
Fat:
7.9g (sat 4.5g,mono 2.4g,poly 0.5g)
Protein:
4g
Carbohydrate:
45.1g
Fiber:
0.9g
Cholesterol:
65mg
Iron:
1.2mg
Sodium:
280mg
Calcium:
68mg