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STRAWBERRY CREAM PIE 1 8-in. baked pie shell 2 c. frozen unsweetened strawberries, thawed 1-1/2 c. skim milk 1/3 c. granulated fructose 4 T. flour 2 egg yolks, beaten 1 T. low-calorie margarine 2 tsp. unsweetened strawberry-drink mix 2 c. prepared nondairy whipped topping Combine strawberries, skim milk, fructose and flour in a heavy saucepan. Cook and stir until mixture thickens. Pour small amount of mixture into beaten egg yolks; then return to saucepan. Cook and stir 1 -2 minutes longer. Stir in margarine and strawberry-drink mix. Remove from heat and allow to cool. Transfer to baked pie shell. Top with whipped topping. Chill. RASPBERRY CREAM PIE 1 9-in. baked pie shell 1-1/2 c. skim milk 1/4 c. granulated sugar replacement (Splenda) 1/4 tsp. salt 3 T. flour 1 egg yolk, beaten 1 T. low-calorie margarine 1/2 tsp. vanilla extract 1 c. fresh or frozen unsweetened raspberries, thawed, and drained 2 c. prepared nondairy whipped topping Combine the first 4 ingredients in a heavy saucepan. Cook and stir until mixture thickens. Stir a small amount of mixture into egg yolks; then return to saucepan. Cook and stir 1-2 minutes longer. Stir in margarine and vanilla. Remove from heat and allow to cool. Fold in raspberries. transfer to baked pie shell. Top with whipped topping. Chill. CHERRY CREAM PIE 1 8-in. baked pie shell 1 envelope unflavored gelatin 1/4 c. cold water 1 can (16 oz.) tart cherries, with juice 1/2 c. granulated sugar replacement (Splenda) 1 c. prepared nondairy whipped topping Combine gelatin and cold water. Allow gelatin to soften for 5 minutes. Combine cherries with juice and sugar replacement in a saucepan. Heat slightly. Stir in gelatin. Heat until gelatin dissolves completely. Remove from heat and allow to cool. Fold in whipped topping. Transfer to baked pie shell. Allow to cool. MOCHA CREAM PIE 1 9-in. baked pie shell 1/4 c. instant coffee powder 2 c. skim milk 3/4 c. granulated sugar replacement (Splenda) 1/3 c. flour 1 oz. unsweetened baking chocolate, melted 2 eggs 1 egg yolk 1 tsp. vanilla Combine coffee powder and milk in a heavy saucepan. Place over low heat, and allow milk to scald (Do Not Boil). Strain. Combine sugar replacement and flour in a saucepan. Slowly stir in coffee flavored milk. Cook and stir until mixture thickens. Stir in chocolate. Beat eggs and egg yolk together. Ad a small amount of hot mixture to eggs; then return to saucepan. Cook and stir 2 minutes longer. Remove from heat and stir in vanilla. Cool slightly. Transfer to pie shall. Cool completely. STRAWBERRY CHIFFON TARTS 12 prepared tart shells 2 c. whole fresh or frozen strawberries, thawed 1 pkg. (4 serving size) sugar-free strawberry gelatin 1/4 c. cold water 1/2 c. boiling water dash salt 1 c. prepared nondairy whipped topping 2 egg whites, stiffly beaten 12 whole strawberries Crush the 2 c. strawberries. Set aside. Soften gelatin in cold water for 5 minutes. Add boiling water and then stir to dissolve gelatin. Stir in salt. Allow to cool to room temperature, but do not allow to set. Fold in crushed strawberries, Cool until mixture is soft but no longer runny, Fold in whipped topping and beaten egg whites. (If mixture is too soft, chill until it holds a soft shape.) Divide mixture evenly among the 12 tart shells. Chill thoroughly. Just before serving, top each tart with a whole strawberry. CHOCOLATE CHERRY COOKIES 1 pkg. (8 oz.) low-fat sugar-free chocolate cake mix 3 T. skim milk 1/2 tsp. almond extract 10 maraschino cherries, rinsed, drained and cut into halves 2 T. white baking chips 1/2 tsp. vegetable oil Preheat oven to 350-F. Spray cookie sheets with nonstick cooking spray. In a mixing bowl, beat cake mix, milk and almond extract on low speed until mixture looks crumbly. Increase speed to medium; beat 2 minutes or until smooth dough forms. (Dough will be Very Sticky.) Coat hands with nonstick cooking spray. Roll dough into 1-inch balls. Place balls 2-1/2-inches apart on prepared baking sheet. Flatten each ball slightly. Place cherry half in center of each cookie. Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack, Do Not Overbake! Remove to wire rack to cool completely. Heat baking chips and oil in a small saucepan over low heat until chips melt. Drizzle cookies with melted chips. Allow drizzle to harden before serving. CREAMY CHERRY PIE Serves: 8.... Plan ahead...needs to chill at least 2 hours. 8 oz. reduced-fat cream cheese, softened 1/2 c. granulated sugar substitute 1 tsp. almond extract reduced-fat prepared graham cracker crust 1 c. nonfat vanilla yogurt 1 can (24 oz.) sugar-free cherry pie filling In a mixing bowl, beat cream cheese and sugar substitute. Add almond extract, and beat again. Fold in yogurt, ten spread in the prepared curst. Spread pie filling over cream cheese mixture, and refrigerate for at least 2 hours. Strawberry Butter 1 pound unsalted butter softened slightly 3/4 cup fresh strawberries, finely chopped 3 to 5 Tablespoons powdered sugar In a large bowl combine all of the ingredients and beat until light and fluffy. Spoon into attractive containers to serve. Makes 2 - 1/2 cups Triple-Decker Strawberry Cake Cake: 1 pkg plain white cake mix 1 pkg strawberry-flavor gelatin (3 oz) 4 T flour 1 c vegetable oil 1/2 c granulated sugar 1/2 c milk 4 eggs 1/2 c finely chopped fresh strawberries and juice Frosting: 8 T butter, room temperature 4 c confectioners' sugar 1/2 c finely chopped fresh strawberries and juice To Make cake: - Place cake mix, flavored gelatin, flour, oil, sugar,milk, eggs, strawberries and juice in large mixing bowl; beat well. Divide batter into three greased and floured 9-inch round pans. Bake in preheated 350 degree F oven for 33 to 35 minutes. Cool upright for 10 minutes; invert cakes onto rack and allow to cool completely. Prepare frosting by placing butter in mixing bowl and gradually adding confectioners' sugar, strawberries and juice until frosting is of spreadable consistency. Frost cake between layers and top; leave sides unfrosted. Garnish with halved strawberries if desired. NOTE: You can experiment with this--using different types of berries, with a compatible jello flavor and proceed as above--such as blueberries w/blueberry jello, raspberry, mixed berries etc! Can also use sugar free jello STRAWBERRY FLUFF 1/4 cup sugar 1/4 tsp salt 1 Tbls cornstarch 1/4 cup white creme de cacao 1 pint fresh strawberries, hulled and sliced 1 cup heavy cream Whole fresh strawberries for garnish In saucepan, blend sugar, salt cornstarch and creme de cacao. Add sliced strawberries. Slowly stir to a boil and boil for 1 minute. Chill. Whip cream until stiff and fold into strawberry mixture. Spoon into six dessert bowls. Garnish with whole strawberries. Serve with ladyfingers. 6 Servings FROZEN PINEAPPLE SALAD 8 ounces cream cheese 1/4 cup sugar 1/4 cup brown sugar 2 cups plain yogurt 1 - 15 1/4 ounce can crushed pineapple, well drained 2 Tblsp chopped walnuts 2 Tblsp red and green candied cherries In a small mixing bowl, beat together cream cheese and sugars. Stir in yogurt and drained pineapple. Spoon into 10 paper cups in muffin pans. Combine walnuts and cherries; spoon a little on top of each cup. Cover, freeze until firm. Let stand 10 minutes before serving. 10 Servings STRAWBERRY PUNCH 1 (6 oz) can thawed lemonade 1 (8 oz) can crushed pineapple 1 (10 oz) box frozen strawberries 3 qts. ginger ale Blend well the 1st 3 ingredients. Add 3 qts ginger ale. Makes 1 gallon |
