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  #1  
Old 05-19-2011, 11:47 AM
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Healthy Holiday Dessert Recipes

Do you have a favorite healthy holiday dessert recipe?

We would love for you to share them with us!


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  #2  
Old 05-25-2011, 09:05 AM
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5 Minute Eggnog Pie (Low Fat)

2 boxes sugar free instant vanilla pudding (small boxes)
1 quart (4 cups) of low fat (or fat free if you can find it) eggnog
2 tablespoon pumpkin pie spice
8 oz tub fat free Cool Whip, divided
1 or 2 deep dish low fat graham cracker pie crust

In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice, and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz (half tub) of Cool Whip, mix well. Pour into pie shell/s. Put in refrigerator and let set for 2-4 hours. Serve with remaining Cool Whip
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  #3  
Old 05-26-2011, 08:48 PM
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Heavenely Choco Pistachio Cherry Bark

3/4 cup(s) roasted, shelled pistachios
3/4 cup(s) dried cherries
1 teaspoon(s) freshly grated orange zest
24 ounce(s) bittersweet chocolate

1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.


79 calories

11 grams carbs

per serving
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Old 07-13-2011, 05:33 PM
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santahat Pineapple, Raspberry Cream Cheese Pie

8 ounces fat-free cream cheese, softened
2 tablespoons granulated sugar
1 prepared graham cracker crust, about 9 inches in diameter
1 can (16 ounces) unsweetened crushed pineapple, drained
1 pint raspberries, rinsed and drained


In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Refrigerate until well chilled, about 2 hours.
Just before serving, spread the crushed pineapple over the cream cheese. Add the raspberries. Cut the pie into 8 wedges and serve immediately

Calories176,,Cholesterol 2 mg ,,Protein 5 g,,Sodium 294 mg,, Carbohydrate 24 g ,,Fiber 3 gram,,Total fat5 g,, Potassium 91 mg,, Saturated fat 1 g ,,Calcium 60 mg

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  #5  
Old 07-14-2011, 08:37 PM
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Blueberry Apple Pie

Blueberry Apple Pie


12 ingredients

2 c. sliced and peeled tart apples
2 c. frozen blueberries
1 c. sugar
2 tbsp. flour
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2-3 tbsp. lemon juice
9 inch pre-made pie shell

TOPPING:

2 tbsp. flour
2 tbsp. butter
1 tbsp. sugar

Combine all ingredients and place in the pie shell.

Mix topping ingredients together to form clumps and sprinkle over the top. Bake at 350 degrees for 45 minutes.
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Old 07-14-2011, 09:40 PM
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A pre-made pie shell? Surely you jest! (I know, I know...don't call you Shirley!)
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Old 07-16-2011, 08:34 AM
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Originally Posted by Jeff Westover View Post
A pre-made pie shell? Surely you jest! (I know, I know...don't call you Shirley!)
There's nothing wrong with "cheating" every once an a while. But if you insist on doing things the hard way, I do have a recipe. I have been told that the "perfect pie crust" is hard to accomplish unless you have a culinary degree. Good luck!

Pie Crust


6 ingredients

4 c. flour
1 3/4 c. shortening
1 tbsp. sugar
1/2 c. water
1 egg
1 tbsp. vinegar

Mix flour and shortening until evenly blended. Add sugar and salt. Mix in water, egg and vinegar. Mix together to form a ball. Chill before rolling.
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Old 07-26-2011, 12:16 PM
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Garbanzo Bean Chocolate Cake

Ingredients
  • 1 1/2 cups semisweet chocolate chips
  • 1 (19 ounce) can garbanzo beans, rinsed and drained
  • 4 eggs
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon confectioners' sugar for dusting
Directions
  1. Preheat the oven to 350 degrees F. Grease and flour a 9 inch round cake pan.
  2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power.
  3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
You can substitute the sugar for Splenda same amount. You can also use 1 cup of egg substitute for the 4 eggs.
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  #9  
Old 07-27-2011, 05:20 PM
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santahat Peach Surprise

8 ripe peaches, peeled, pitted and sliced
Juice from 1 lemon
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole-wheat (whole-meal) flour
1/4 cup packed dark brown sugar
2 tablespoons trans-free margarine, cut into thin slices
1/4 cup quick cooking oats


Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.
Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.
In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.
Bake until peaches are soft and the topping is browned, about 30 minutes.


Calories 140 Cholesterol 0 mg
Protein 2 g Sodium 40 mg
Carbohydrate 26 g Fiber 3 g
Total fat 3 g Potassium 253 mg
Saturated fat trace Calcium 18 mg
Monounsaturated fat 1 g
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  #10  
Old 07-27-2011, 05:44 PM
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santahat Pumpkin Mouse Cloud

30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoon(s) raisins
1 tablespoon(s) canola oil
1 cup(s) canned pumpkin puree
1/3 cup(s) packed brown sugar
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) freshly grated nutmeg
2 cup(s) frozen low-fat vanilla ice cream, softened


Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
For filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Calories230Total Fat5gSaturated Fat1gCholesterol4mgSodium179mgTotal Carbohydrate42gDietary Fiber--Sugars--Protein4
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