Raspberry Tarts

This Raspberry Tart recipe is one you can use for all berries and fruits. It is one you can be proud to serve to your guest. You can change the taste of the tart shells by changing the cracker to vanilla wafers or adding another spice to the mix. Try it with fresh strawberries, blueberries, blackberries or whatever fruit is in season. It's easy to fix and very satisfying when you are craving something sweet.

Fresh Raspberry Tarts

Ingredients:

1/4 cup ricotta cheese
2 tablespoons reduced-fat cream cheese, softened
2 tablespoons reduced-fat frozen dairy whipped topping, thawed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
4 3/4-ounce graham cracker tart shells***
1 cup fresh raspberries, rinsed and drained on paper towels
4 fresh mint sprigs for garnish

How to make tart shells:
5 - 6 tablespoons unsalted butter, melted

1+1/4 cups graham cracker crumbs (You can use graham crackers, just crush enough to equal 1+1/4 cups)If you don't have graham crackers you can use crushed vanilla wafer cookies.

2 tablespoons Splenda

Graham Cracker Crumb Tarts: Mix together the graham cracker crumbs, melted butter and sweeetner. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.


Instructions for filling:

1. Using the back of a spoon, force the ricotta cheese through a fine sieve. Combine with cream cheese, dairy topping, lemon zest, and orange zest.

2. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.

3. When ready to serve, arrange raspberries over the cream mixture. Garnish with a mint sprig and serve.

Makes 4 serving

Nutrition:

Per serving: 170 calories,
18 g carbohydrates,
2 g dietary fiber,
l171 mg sodium
True carbs= 16g per tart

Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

Yields 20 squares

Nonstick cooking spray
1/4 cup butter
3/4 cup sugar substitute blend ( I recommend Splenda**)
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup creamy peanut butter***
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.

2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.

3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.

Tip: Before preheating oven remove one of the wire racks from oven to use as a cooling rack.

**Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
*** You can also use chunky peanut butter to get that crunch we all like.
PER BROWNIE USING SUBSTITUTE SWEETENER: 13 g carb.
1g fiber
True carbs.=12g

Leprechaun Bites

Leprechaun Bites

How do you catch a Leprechaun? You use Leprechaun bites, of course.
Funny how those little Leprechauns look like your children. Or is that big one
your husband trying to sneak more bites for himself? Guess you will need to make a double batch next time. You can use different flavor and color sprinkles to change them for any holiday. The green and red mix makes great Christmas Elf Bites. Get creative with these bites....Then enjoy.

Ingredients

1 cup Butter (soft)
2/3 cup baking Splenda
1 cup whole wheat flour
1 cup Unbleached Flour
1/3 cup Green Sprinkles

Instructions

Preheat oven to 325*F.
Prepare baking sheet by covering it with a sheet of Parchment Paper.

Cream the Butter and Sugar together in a mixer...let it mix 4 minutes, until light and fluffy.
Mix flour then add just a bit at a time, until completely blended.
Add the sprinkles...beat until they are totally mixed in.

Sprinkle a bit of flour on the counter (or work surface). Turn the dough out onto the flour, and knead it a few times until it's smooth.

Move the dough onto the parchment covered cookie sheet.
Use a rolling pin to spread the dough flat. You want it to end up about 3/4 in. thick.
The dough is soft so do not press too hard, the dough will become one with the parchment paper, and you will have a mess. It will end up around 8 inches wide by 12 inches long. More or less

Get out your pizza cutter if you have one otherwise use a knife. Cut strips 1 inch apart... then go crosswise... 1 in apart You don't have to spread the strips.

Bake in the 325*F oven for 30 minutes.
Let the cookies cool on the baking sheet for 2 minutes... then get out the pizza cutter (or knife) and cut along the lines you cut before. Now you can pull them apart, and let them cool completely.

This is why they call it a "POT"

Lime Cream Dessert

Surprise your friends on St. Patricks Day with this "green" dessert.

LIME CREAM DESSERT

1 egg, beaten
1/4 cup granular Splenda or equivalent liquid
1/4 cup butter (4 tablespoons)
1/4 cup lime juice (2 limes)
1 teaspoon lime peel
2 drops green food coloring
1/3 cup heavy cream, whipped

Directions:
Combine the egg, Splenda, butter, lime juice and peel in the top of a double boiler. Cook and stir over boiling water 8-10 minutes or until thick. Remove from the heat; add the food coloring. Cool completely then fold in the whipped cream. Chill at least 1 hour before serving.

With granular Splenda:
Per Serving: 398 Calories; 40g Fat; 4g Protein; 7g Carbohydrate; trace Dietary Fiber

With liquid Splenda:
Per Serving: 386 Calories; 40g Fat; 4g Protein; 4g Carbohydrate; trace Dietary Fiber

Mint Chocolate Shamrock Shake

Wondering why McDonalds has such a crowd? It's their new St. Paddys Day Shamrock Shake! But rather than stand in line for this green tasty shake I have a recipe for one that taste even better. How do I know this? Well this one has chocolate at the bottom and you don't have to wait as long to get it , not to mention it cost less.

Mint Chocolate Shamrock Shake

Ingredients

2 scoops chocolate ice cream (for diabetics use Carb smart only 4g carbs)
1/4 cup of milk
3 scoops vanilla bean ice cream
1/3 cup of milk
1/4 teaspoon pure mint extract
whipped cream & sprinkles
Green food coloring

Directions

In a blender, combine chocolate ice cream and 1/4 cup of milk until smooth.
Add chocolate milk shake to the bottom of a tall glass.

In a blender, combine vanilla ice cream, mint extract, 1/3 cup of milk and green food coloring (optional) until smooth.
Carefully poor the mint milk shake over the chocolate in the same glass and top with whipped cream and sprinkles.

No Bake Key Lime Pie

Well here it is March and it's almost time again to celebrate St. Patricks Day.
Thought I would help all with putting a few "green" desserts here. Sure hope you, your family and guest enjoy them.

Key Lime Pie

Original Recipe Yield 8 servings

Ingredients

1 cup ground pecans
3 tablespoons butter, melted
2 packets Splenda
1/2 teaspoon coconut extract

1/2 cup heavy cream
2 packets Splenda
1 (.6 ounce) package sugar-free lime-flavor gelatin**
1/3 cup boiling water
1/3 cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 teaspoon coconut extract
2 tablespoons ground pecans

Directions

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved.
Stir in the cold water.
With an electric mixer, slowly beat in the cream cheese.
After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.

Carefully fold in the whipped cream. Do not beat.

Use a spatula to scrape mixture into the pie pan and spread around.
Sprinkle remaining 2 tablespoons ground nuts on top.
Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.


Total Carbs: 4.7g
Dietary Fiber: 1.6g
True carbs=3.1g per serving

** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.