Key Lime Pie (No cooking)

I really like the idea of making a pie you don't have to cook especially now that spring is here. This is also a great way to get things done ahead of time. I sometimes make two pies but with different flavors of gelatin. Just cover with plastic wrap and keep in fridge until ready to serve. Add a twist of a key lime
or a teaspoon of berries for a nice look.

Key Lime Pie (No cooking)

Original Recipe Yield 8 servings

Ingredients for crust

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


Ingredients for pie

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.

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.

Apricot-orange Bread

Apricot Orange Bread

1 egg and a little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium,and low carb bread.But it still has a rich taste that even the kids love.
You can use this for a light dessert or for a snack. I also sometimes like a slice toasted with a pat of butter for breakfast.

Ingredients

1 (6 oz) package of dried apricots cut into small pieces
2 Cups water
2 Tbsp margarine
1 Cup sugar(or baking Splenda)
1 egg, slightly beaten
1 Tbsp freshly grated orange peel
3-1/2 Cups sifted all-purpose flour
1/2 Cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 Cup orange juice
1/2 Cup chopped pecans, (Option) (or your choice of nuts)

Directions

Preheat oven to 350º F.
Lightly oil two 9x5-inch loaf pan.

Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.


Cream together margarine and sugar.

By hand, beat in egg and orange peel.

Sift together flour, dry milk, baking powder, soda, and salt.
Add to creamed mixture alternately with reserved apricot liquid and orange juice.

Stir apricot pieces and pecans into batter.
Turn batter into prepared pans.
Bake for 40-45 minutes or until bread springs back when lightly touched in center.
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

Nutritional Info

Amount Per Serving
Calories: 100.0

Total Fat: 4.4 g
Cholesterol: 7.9 mg
Sodium: 28.3 mg
Carbs: 14.2 g
Dietary Fiber: 1.4 g
Total carbs=12.8 g

Almond flavored Spice Cookies

You don't need any Almonds to make these cookies but you could add a few if you like. I have tried them with and without and the nuts give them a crunch which I think we all like. It also makes the cookies last a little longer when eating them, which makes it seem as if we are eating more.

Almond Spice Cookies


Ingredients

1/2 cup butter, softened
3/4 cup sugar
1/4 cup egg substitute (2 lg. eggs beaten)
1/2 teaspoon almond extract
1 + 1/4 cups all-purpose flour
1/4 teaspoon each ground cinnamon, nutmeg and cloves
1/4 teaspoon baking powder
Pinch salt
1/2 cup chopped almonds

Directions

In a bowl, cream butter and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 5 dozen.


Nutrition Facts: One serving (2 cookies)
85 calories,
4 .g fat (0 saturated fat),
trace cholesterol,
62 mg. sodium,
10 g. carbohydrate,
0 fiber,
1 g. protein.

Chocolate Angel Food Cake

If this doesn't impress your health nut friends, nothing will. It has NO fat and only 70 calories per serving. It is soooo delicious you may be temped to eat just a bit more.

INGREDIENTS

* 3/4 cup(s) flour, whole-wheat pastry
* 1 1/2 cup(s) sugar substitute
* 1/4 cup(s) cocoa powder, unsweetened
* 2 teaspoon espresso, instant
* 1 1/2 cup(s) egg white(s), (from about 10 eggs)
* 1/4 teaspoon salt
* 2 teaspoon vanilla extract

PREPARATION

1. Preheat the oven to 350°F. Line a 10" angel food cake pan with parchment paper or coat with cooking spray.

2. In a large bowl, sift the flour, sugar substitute, cocoa powder, and coffee three times. Set aside.

3. In a large metal bowl, beat the egg whites with the salt on high speed until they become stiff but not lumpy, 4 to 6 minutes. They should cling firmly to the side of the bowl when tilted. Add the vanilla, but do not mix.

4. With a spatula, gently fold one-third of the egg whites into the flour mixture. Repeat twice until all the egg whites are just combined, but not deflated.

5. Gently spread the batter into the prepared pan. Bake until the cake springs back when touched, 35 to 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

6. Gently run a long knife between the cake and the outer rim of the pan, pressing it firmly against the pan to prevent tearing the cake. Run the knife or a skewer around the inside of the tube. Invert the pan and remove cake.

Makes 8 servings.

Amount Per Serving

Calories: 70
Total Fat: 0 g
Saturated Fat:
Cholesterol: 0 mg
Sodium: 144 mg
Total Carbohydrate: 15 g
Dietary Fiber: 2 g
TRUE Carbs 13g

Mini Vanilla and Almond Cheescakes.

As most of you have noticed I love cheesecakes so you will find a lot of them on this blog. These delicious mini-cheesecakes are gently flavored with Vanilla and Almond Extract. Garnish with fresh or canned fruit topping. Your family and/or guest will be delighted with their delicate flavor.



INGREDIENTS

1 package (8 ounces) cream cheese, softened

1/3 cup sugar*

1 egg

1 teaspoon Pure Vanilla Extract

1/4 teaspoon Pure Almond Extract

12 vanilla wafers or chocolate wafers**

Fresh or canned fruit
DIRECTIONS

1. Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.

2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups.

3. Bake 25 to 30 minutes or until edges are lightly browned.

4. Refrigerate 4 hours to overnight. Serve topped with fresh or canned fruit.

Tip; Use fresh fruit if possible or frozen in its own juices.
If you use canned fruit use the ones canned in its own juices
or no sugar added.

NUTRITION INFORMATION;

per serving

Calories: 113
Fat: 8 g
Carbohydrates: 8 g
Cholesterol: 38 mg
Sodium: 76 mg
Fiber: 0 g
Makes 12 servings.

*You can reduce the carbs more by using Splenda instead of sugar and
**using milled flax seed instead of wafers.

Busy as a Bee

I feel like a busy bee!!!
I have been so busy since the New Year started I haven't had time to post many new recipes. I have been testing some new recipes and working on some other programs.
I did enjoy the holidays even if I did get lost coming home from my daughters home in
Pensacola. I saw some of Florida I have never seen before so it was worth the extra time. Lucky I had my I Phone to help me find my way back. I am now ready to get back to my blogs and sharing some great tasting dessert recipes with everyone. Sure hope you enjoyed your holidays and had a safe and healthy one.

Soy Milk

I have been experimenting with using SOY MILK in some of the recipes that use milk.
Much to my surprise it has given me great results and it has less carbs as well as less fat than regular or low-fat milk. It also lets me use a little less of the artificial sweetener because it has a sweeter taste than regular milk. So if you want to have less carbs and less fat in your recipes that use milk, try using Soy Milk, it works great.

In-A-Snap Cheesecake

This vanilla cheesecake can be thrown together in a snap. You can even change the flavor by using different flavored gelatin but most people prefer this plain vanilla which can be topped with the fruit of their choice. This make-ahead recipe is fast and delicious. Try it with a dollop of sugar-free jam or fruit slices on top. It's lip smacking good!

Makes 8 servings

Ingredients:

1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)
1 (9in)prepared graham cracker crust

Directions:

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese and vanilla in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

Top with desired fruit just before serving.