Tuesday, April 28, 2009

Special Chocolate Ice Cream

1 package (1.5 ounces) sugar-free instant chocolate pudding mix
6 packets artificial sweetener (equivalent to 1/4 cup sugar)
2 Tablespoons baking cocoa1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces light frozen whipped topping, thawed

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process onlow until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-quartfreezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezeruntil ready to serve.
Makes 12 servings.

Peanut Butter-Coconut-Raisin Granola Bars

1-1/3 cups rolled oats
2/3 cup raisins
1/2 cup bran flakes
1/3 cup unsweetened coconut
3 tablespoons chocolate chips
2 tablespoons chopped pecans
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup brown sugar
3 tablespoons margarine or butter
3 tablespoons honey
1 teaspoon vanilla

Preheat oven to 350F. Spray a 9-inch square pan with vegetable spray.Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and bakingsoda in bowl. Combine until well mixed.In small saucepan, whisk together peanut butter, brown sugar, margarine, honey andvanilla over medium heat for approximately 30 seconds or just until sugar dissolvesand mixture is smooth. Pour over dry ingredients and stir to combine. Press into preparedpan and bake for 15 to 20 minutes or until browned. Let cool completely before cuttinginto bars.
Yield: 25 bars

Peach Crumb Cobbler

2 cups fresh peaches, sliced
1/3 cup graham cracker crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons low-calorie margarine

Preheat oven to 350°F. Place the sliced peaches in the bottom of an 8x8x2-inch baking pan.In a small mixing bowl, combine the graham cracker crumbs, cinnamon and nutmeg; mixwell.
Gradually blend in margarine and sprinkle mixture over peaches. Bake uncovered for 25 to30minutes. Remove from the oven and let cool slightly before serving.

Oven Fried Drumsticks

1/4 cup all-purpose flour
1 egg
1/4 cup low-fat (1%) milk
1 cup coarsely crushed oven-toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks, skin removed
Nonstick cooking spray

Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cookingspray.Place the flour in a shallow dish. In a second shallow dish, beat the egg with the milk. In athirdshallow dish, mix the crushed cereal with the seasonings.Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coatingevenly with each. Arrange the chicken on the baking sheet and coat with nonstick cookingspray.Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pinkremains in the chicken and it turns golden.

Lemon Delight Squares

---- Crust ----
1/4 cup diet margarine
1 cup graham cracker crumbs
1/4 cup Splenda® granular

Preheat oven to 350oF. Melt the margarine and stir it into a mixture of the graham crackercrumbs and Splenda® Granular. Press into an 8-inch square pan. Bake for 10 minutes.Set aside to cool.
---- Filling ----
1/3 cup all-purpose flour
1 1/4 cup Splenda® granular
2 tablespoons water
4 egg yolks
1/4 cup lemon juice or the juice of
2 lemons
2 tablespoons finely grated lemon rind
4 egg whites
1/2 teaspoon cream of tartar
Graham cracker crumbs
In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®Granular,water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantlyoververy low heat for about 5 minutes. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for afurther2 1/2 minutes. Fold the stiffly beaten egg whites into the lemon sauce and spread over thecooledcrust. Sprinkle with graham cracker crumbs. Bake at 350oF for approximately 15 minutes. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares areset.Allow to cool; loosen the edges and slice. Yields 16 squares.

Lemon Chicken and Rice

1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons cornstarch
1 (14 1/2 oz.) can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt, optional
1 1/2 cup uncooked instant rice
1 cup frozen peas

In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is nolonger pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired untilsmooth. Add to skillet and bring to a boil.Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat;cover and let stand for 5 minutes. Serves 6.Nutritional Analysis: One serving (prepared with reduced-fat margarine and low sodiumchicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol,27 gm carbohydrate, 20 gm protein, 5 gm fat

Fudgy Brownies

6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricotspreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
10 3/4 teaspoons Equal® Measure or
36 packets Equal® sweetener or
1 1/2 cups Equal® SpoonfulTM
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)

Heat margarine, chocolate, milk and apricot preserves in small saucepan,whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mixin combined flour, Equal®, baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Foldchocalate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan. Bake in preheated 350 degree F oven until brownies are firm to touch andtoothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Server warm or at roomtemperature. Makes 16 brownies.

Fruity Sweet Potatoes

4 medium sweet potatoes, unpeeled
1 teaspoon low-fat margarine
1/4 cup unsweetened pineapple juice
2 tablespoons low-sodium chicken broth
1 tablespoon chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray

Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes.Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and brothand whip until fluffy. Add the chopped pineapple and spices. Coat a 1-quart baking dishwith nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutesor until lightly browned. Makes 8 servings.Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat;5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate;2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch

Fruit Roll Cookies

1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all-purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all-fruit preserves (no sugar added)

In a large mixing bowl, combine margarine and cream cheese; beat untilwell blended. Lightly spoon flour into measuring cup; level off. With mixer on low, gradually add flour,sugar, and salt. Mix well. On a lightly floured surface, shape into a ball or log; cover with plastic wrap andrefrigerate for one hour for easier handling. Preheat oven to 350°F. Divide dough into three equal parts. On a flouredsurface, roll each section of dough into a rectangle approximately 8" x 14" Carefully spread about one-thirdof the jar of All-Fruit. Roll up jelly roll style beginning with one of the longer sides. With a sharp knife, slice into1/2" thick slices. Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart. Bake 25-30 minutes oruntil lightly golden. Cool on racks. Store in a tightly covered container.
Serving size: 1 cookie

Fruit Muffins

1 cup chopped dates
1/2 cup margarine
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped prunes (dried)
1 cup water
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup flour
1 teaspoon baking soda

Combine dates, raisins, prunes and water and bring to a boil for 5 minutes.Stir in margarine and salt while hot. Let cool. Add eggs, vanilla and nuts.Mix flour and soda together in a separate bowl. Add to wet mixture. Stir until just moist.Spoon into greased muffin tins. Bake in 350 degree F oven for 15 minutes.
Serving size: 1 muffin