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Preparation time: 15 minutes
Baking time: 20 minutes
We cut the calories and fat by using fat-free yogurt to tenderize the biscuit-like topping on this traditional homespun cobbler.Ingredients:
1. For topping, in a mixing bowl, stir together the flour, the 2 tablespoons sugar, the baking powder, and the 1/4 teaspoon nutmeg. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Set aside.
2. For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in 1/3 cup water. Add the peaches and cherries. Cook and stir until thickened and bubbly. Keep the filling hot while finishing topping.
3. To finish topping, stir together the yogurt and egg product. Add yogurt mixture to flour mixture, stirring just to moisten.
4. Transfer filling to a 2-quart square baking dish, using a spoon.
Preparation time: 25 minutes
Chilling time: 4 to 24 hours
A blend of low-fat ricotta cheese and fat-free cream cheese keeps this cheesecake within reach of dieters.Ingredients:
1. For crust, in a medium mixing bowl stir together the crushed graham crackers and melted margarine or butter until crackers are moistened. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. For filling, in a food processor bowl or blender container combine half of the ricotta cheese, half of the cream cheese, half of the pumpkin, and half of the milk. Cover and process or blend until smooth. Transfer to a large mixing bowl. Repeat with remaining ricotta, cream cheese, pumpkin, and milk.
3. In a small saucepan sprinkle the gelatin over orange juice; let stand 5 minutes. Cook and stir over mixture. Stir in the orange peel, granulated sugar, brown sugar, vanilla, and the pumpkin pie spice. Pour mixture into chilled crust. Cover; refrigerate for at least 4 hours or until firm.
4. To serve, loosen crust from sides of pan; remove sides of pan. Cut into wedges. If desired, garnish with whipped topping and sprinkle with additional pumpkin pie spice.
Preparation time: 20 minutes
Freezing time: 4 to 24 hours
To soften the ice cream, place it in a chilled bowl and stir with a wooden spoon just until it is soft enough to stir in the remaining ingredients. If the ice cream becomes too soft, the pie will be icy instead of creamy.Ingredients:
1. Spray a 9-inch pie plate with nonstick coating. Coat with the crushed cookies. Set aside.
2. In a chilled medium mixing bowl stir the ice cream with a wooden spoon just until softened. Fold in the cranberry sauce and orange peel until combined. Spoon mixture into prepared pie plate. Cover and freeze for at least 4 hours or until firm.
3. To serve, cut into wedges. If desired, garnish with sugared cranberries. Makes 8 servings.
* Note: To make sugared cranberries, roll frozen cranberries in sugar.
Nutrition facts per serving: 176 calories, 3 g total fat (1 g saturated fat), 11 mg cholesterol, 83 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.
Exchanges: 1-1/2 starch, 1 lean meat.
Preparation time: 20 minutes
Baking time: 7 minutes
For an old-fashioned cookie in a reduced-calorie package, try these sugar-topped treats.Ingredients:
1. In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup granulated sugar, brown sugar, baking powder, 1/2 teaspoon cinnamon, the ginger, and the nutmeg. Beat until combined. Beat in egg and vanilla. Beat in as much of the all-purpose flour and whole-wheat flour as you can. Using a wooden spoon, stir in any remaining flour.
2. In a small bowl, combine the 1 tablespoon granulated sugar and the 1/8 teaspoon cinnamon. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten each ball with the tines of a fork in a crisscross fashion. Sprinkle cookies with the sugar-cinnamon mixture. Bake in a 350 F oven for 7 to 9 minutes or until cookies are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
Nutrition facts per serving (1 cookie): 52 calories, 2 g total fat (0 g saturated fat), 6 mg cholesterol.