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Livro De Receitas Cocina Dessert
 

Livro De Receitas Cocina Dessert

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    Livro De Receitas Cocina Dessert Livro De Receitas Cocina Dessert Document Transcript

    • Worldatos www.worldatos.com Wo Worldatos rld at os DESSERT RECIPES t os rl da Wo COMPLETE MANUAL This Manual can not be sold separately of this site. www.worldatos.com
    • Worldatos Wo www.worldatos.com rld at os Worldatos os Dear Internaut, t da You have just bought a complete for dessert manual ,we congratulate you and we wish rl you success in your undertaking. Wo If you require more information or if you have any difficulties to download your manual on your HD, please contact us , E-mail: erip@worldatos.com. Best greetings and welcome to the world of Worldatos
    • Worldatos -3- CHOCOLATE SNACK BLOCKS Wo Ingredients: rld -10 min, plus refrigeration time., Serves 4 at -2 envelopes unflavored gelatin -1/2 cup cold water -2/3 cup boiling water os -3-1/2 Tbs. sugar -1-1/3 cups semisweet miniature chocolate chips Preparation : Sprinkle gelatin over cold water in a blender. Let sit 5 minutes. Pour in boiling water and sugar. Cover and blend on low about 2 minutes, or until gelatin is completely dissolved. Conti- nue blending, gradually adding small amounts of chocolate chips until chips are melted and mixture is smooth. Pour into a square baking pan. Refrigerate until firm. Cut into 1 inch squares or shapes with cookie cutters. Per serving: os -calories 341 t da -fat 20.3g -49% calories from fat rl -cholesterol 0mg -protein 5.3g Wo -carbohydrates 43.2g -fiber 2.3g -sodium 13mg.
    • Worldatos -4- LEMON CREMES Ingredient 15 min, plus chilling time., Serves 4 cup fresh orange juice 1envelope unsweetened lemon gelatin 1cup lowfat ricotta cheese1cup evaporated skim milk 1-1/2 tsp. vanilla extract 1/4 cup pineapple topping Preparation Wo rld at Sprinkle gelatin over orange juice in a heavy saucepan. Let stand 5 minutes. Bring to a boil over medium high heat, stirring constantly. Remove from heat. Combine remaining ingredients, except os topping, in a blender. Add gelatin mixture and purée. Chill and serve in individual serving glasses with pineapple topping. Per serving: calories 233, fat 5.1g, 20% calories from fat, cholesterol 21mg, protein 13.8g, carbohydrates 32.8g, fiber 0.5g, sodium 152mg. QUICK PEACH DESSERT os Ingredients t da 10 min, plus refrigeration time., Serves 4 rl -4 peaches, sliced Wo -1/2 cup sugar -4 sponge cake shell -1 cup light frozen dessert topping Preparations Combine peaches and sugar in a bowl. Refrigerate 20-30 minutes for sugar to dissol- ve. Stir well before spooning into cake shells. Serve with a dollop of dessert topping. Per serving: calories 370, fat 5.8g, 14% calories from fat, cholesterol 162mg, protein 5.9g, carbohydrates 74.2g, fiber 1.8g, sodium 110mg.
    • Worldatos -5- PEACH CUSTARD DESSERT Ingredients 10 min, Cook: 35 min., Serves 4 Wo 2-1/3 cups buttermilk baking mix 1/2 cup milk rld 3 Tbs. unsalted butter, melted · at 1/4 cup plus 3 Tbs. sugar · os 1 lb. canned sliced peaches, drained 1/2 tsp. ground cinnamon 2/3 cup sour cream 1egg Preparations Preheat oven to 375°F. Combine baking mix, milk, butter and 3 Tbs. sugar in a bowl. Spread in a greased 9 inch square pan. Arrange peach slices on top. Combine 1/4 cup sugar and cinnamon in another bowl and sprinkle over peaches. Combine sour cream and egg in a bowl and drizzle over top. Bake 35-40 minutes, or until a wooden toothpick inserted in center comes out clean. Serve warm and, if desired, with sweetened whipped cream. Per serving: t os rl da calories 370, fat 9.0g, 22% calories from fat, cholesterol 43mg, protein 8.0g, carbohydrates 64.4g, fiber 2.4g, sodium 570mg. Wo This recipe serves 9 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 9.
    • Worldatos -6- Wo CHOCOLATE PUDDING CAKE Ingredients rld at os 10 min, Cook: 40 min., Serves 4 1 cup all purpose flour, sifted 2 tsp. baking powder 1/4 tsp. salt necessary 1/2 cup cocoa powder 1 cup sugar 3/4 cup lowfat milk 1 tsp. vanilla extract 2 Tbs. unsalted butter, melted 1/3 cup chopped walnuts 1/2 cup dark brown sugar, packed 2 tsp. instant coffee 1 cup water 1/4 cup caramel topping, warm (optional) Preparations os Preheat oven to 350°F. Combine flour, baking powder, salt, 2 Tbs. cocoa and 2/3 cup t sugar in a mixing bowl. Add milk, vanilla and melted butter. Beat with an electric mixer until da smooth and pale in color. Stir in walnuts. Pour batter into a buttered 8 inch square baking dish rl and set aside. Combine remaining ingredients, except caramel, in a heavy saucepan over high heat, stirring constantly until mixture comes to a boil. Gently pour hot sauce over cake Wo batter. Bake 40 minutes or until tester comes out clean when inserted in center. Serve drizzled with caramel topping. Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
    • Worldatos -7- CHOCOLATE PUDDING WITH STRAWBERRIES Ingredients Wo 5 min, Cook: 15 min, plus cooling time., Serves 4 rld at os 2 cups lowfat milk 2 Tbs. cornstarch 3 Tbs. sugar 2 Tbs. cocoa powder 1 Tbs. instant coffee powder 1 ounce unsweetened chocolate 1/2 tsp. vanilla extract 1 tsp. unsalted butter 2 cups strawberries, sliced Preparations Combine 1/4 cup milk and cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside. Combine remaining milk and next 4 ingredients in a heavy saucepan over medium heat, stirring frequently until chocolate is melted. Reduce heat to low. Shake cornstarch mixture and stir into chocolate mixture. Cook 10 minutes or until mixture thickens and just begins to boil. Remove from heat and stir in vanilla and butter. Cover os with plastic wrap with plastic touching surface to prevent skin from forming. Place t saucepan in a cold water to cool pudding. Serve warm or chilled topped with da strawberries. rl Wo Per serving: calories 178, fat 6.8g, 31% calories from fat, cholesterol 7mg, protein 5.8g, carbohydrates 27.8g, fiber 3.9g, sodium 83mg.
    • Worldatos -8- Wo CINNAMON APPLES rl da WITH FROZEN YOGURT Ingredients to s 10 min, Cook: 10 min., Serves 4 1 Tbs. plus 1 tsp. unsalted butter 4 large Jonathan apples, peeled, cored and sliced 2 Tbs. brown sugar 1/2 tsp. cinnamon 1/4 cup water 2 cups nonfat vanilla frozen yogurt 1/4 cup caramel topping, warm Preparations Melt butter in a heavy nonstick skillet over medium heat. Sauté apples 2 minutes. Stir in brown sugar and cinnamon. Add water and cover skillet. Simmer 4-5 minutes or until liquid is evaporated and apples are tender. Serve apples over vanilla frozen yogurt and drizzled with caramel topping. Per serving: t os rl da calories 320, fat 4.9g, 13% calories from fat, cholesterol 10mg, protein 4.8g, carbohydrates 70.5g, fiber 3.7g, sodium 118mg Wo
    • Worldatos -9- COCUNUT PECAN BARS Ingredients Wo 15 min, Cook: 30 min, plus cooling time., Serves 4 1/2 cup unsalted butter, softenedrld at os 3/4 cup brown sugar, firmly packed 1/4 cup plus 2 Tbs. honey 2 eggs 1cup whole wheat flour 1 tsp. baking powder 1/2 tsp. salt necessary 1 cup unsweetened flaked coconut 1/2 cup chopped pecans 1 cup quick oats 2 Tbs. plus 2 tsp. light hot fudge toppic os Preparations t da Preheat oven to 350°F. Using an electric mixer, combine butter and sugar in a mixing rl bowl and beat until creamy. Add honey and eggs and mix thoroughly. Combine flour, baking Wo powder and salt in another bowl. Beat flour mixture into wet ingredients and mix thoroughly. Using a wooden spoon, stir in coconut, pecans and oats. Spread batter into a buttered 9 inch baking pan. Bake 30 minutes or until bars are set and golden brown. Drizzle with chocolate topping. Cool before cutting into squares. Per serving This recipe serves 12 people. Because this recipe is for a particular size pan calories 311, fat 16.3g, 45% calories from fat, cholesterol 56mg, protein 4.7g, carbohydrates 40.8g, fiber 2.8g, sodium 120ml
    • Worldatos - 10 - CRANBERRY PARFAITS Wo rld at Ingredients os 10 min, Cook: 5 min, plus freezing time., Serves 4 1-1/3 cups canned whole berry cranberry sauce, or homemade cranberry sauce 1/4 cup plus 2 Tbs. Grand Marnier or other orange liqueur 1-1/2 tsp. orange zest, grated 4 cups vanilla frozen yogurt or ice cream Preparations Combine first 3 ingredients in a heavy saucepan over medium low heat. Stir until heated through. Cool to room temperature. Spoon 1-1/2 Tbs. sauce into bottom of each of 4 8-10 ounce parfait glasses. Top with a portion of frozen yogurt. Repeat layering with sauce and frozen yogurt. Top with remaining sauce. Freeze until ready to serve. Per serving t os Calories 411, fat 3.6g, 9% calories from fat, cholesterol 14mg, protein 7.0g, da carbohydrates 77.5g, fiber 2.0g, sodium 118mg rl Wo
    • Worldatos - 11 - CRANBERRY PUDDING CAKE Wo Ingredients rld 10 min, Cook: 45 min., Serves 4 at 3 cups cranberries, thawed if frozen 1 cup all purpose flour os 1 tsp. baking powder 1/4 tsp. salt necessary 2 cups sugar 1/2 cup half and half 3 Tbs. unsalted butter, melted 1 tsp. vanilla extract 1 Tbs. cornstarch 1 tsp. orange zest, grated 1 cup boiling water Preparation Preheat oven to 350°F. Place cranberries in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and 3/4 cup of the os sugar in a mixing bowl. Add half and half, butter and vanilla. Using an electric mixer, beat until t smooth. Spread batter over cranberries. Combine remaining sugar, cornstarch and zest and da sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes rl out clean when inserted in center. Wo Per serving: calories 329, fat 6.3g, 17% calories from fat, cholesterol 17mg, protein 2.3g, carbohydrates 67.9g, fiber 1.9g, sodium 76mg. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
    • Worldatos - 12 - CRANBERRY-PINEAPPLE BARS Wo Ingredients rld 15 min, Cook: 40 min., Serves 4 at 1 cup cranberries 3 Tbs. brown sugar 1-1/2 tsp. cornstarch os 1/2 lb. unsweetened crushed pineapple, undrained 3/4 cup all purpose flour 3/4 cup quick oats 1/4 cup brown sugar, firmly packed 1/4 tsp. ground ginger 1/4 tsp. ground cinnamon 3 Tbs. unsalted butter, cut into small pieces and chilled 1 egg white, lightly beaten 3 Tbs. pecans, chopped Preparation Preheat oven to 350°F. Spray an 8 inch square baking pan with cooking spray. Com- bine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, os stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside. Combine flour and t da next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in rl a bowl and stir well. Press oat mixture into the bottom of baking pan. Bake 10 minutes. Spread Wo cranberry mixture over prepared crust. Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completely in pan on a wire rack. Per serving: calories 196, fat 6.8g, 30% calories from fat, cholesterol 12mg, protein 3.3g, carbohydrates 31.7g, fiber 2.2g, sodium 12mg. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
    • Worldatos - 13 - DEEP DISH APPLE PIE Wo Ingredients rld at 15 min, Cook: 55 min, plus cooling time., Serves 4 6 lbs. apples, peeled and sliced 1/2 cup quick cooking tapioca os 2 Tbs. lemon juice 2 tsp. cinnamon 1-1/3 cups sugar 2-1/4 cups all purpose flour 1 tsp. salt necessary 3/4 cup butter flavor shortening 1/4 cup plus 2 Tbs. iced water Preparation Combine apple slices, tapioca and lemon juice in a 9x13 inch glass baking dish. Stir in cinnamon, 1-1/4 cups sugar and a dash of salt. Let stand 15 minutes to soften tapioca, stirring occasionally. Meanwhile, mix flour and salt in another bowl. Cut in shortening until it os resembles coarse crumbs. Stir in ice water lightly with a fork until dough just holds together. t Preheat oven to 375°F. Shape dough into a 5x7 inch rectangle. Place on a lightly floured work da surface and roll out to about 10x14 inch using a floured rolling pin. Place dough over apples. rl Trim edge, leaving at least 1 inch overhang. Fold overhang under and make a fluted edge. Cut Wo 3 slits in crust. Brush top of crust with water and sprinkle with remaining sugar. Bake 55 minutes or until bubbly and crust is golden. Cool on wire rack. Per serving: calories 327, fat 10.3g, 27% calories from fat, cholesterol 0mg, protein 2.1g, carbohydrates 59.5g, fiber 3.8g, sodium 134mg. This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 16.
    • Worldatos - 14 - DEVIL’S FOOD CAKE Ingredients 15 min, Cook: 45 min, plus cooling time., Serves 4 1-3/4 cups cake flour, sifted 3/4 cup sugar 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt necessary 1/2 cup plus 1 Tbs. unsweetened cocoa 1 cup water 1 cup fat-free mayonnaiseWo 2 Tbs. vegetable oil rld at 1 tsp. vanilla extract 2 ounces semisweet chocolate, melted 1 egg, beaten 2 Tbs. powdered sugar os nonstick cooking spray Preparation Preheat oven to 350°F. Sift first 6 ingredients together in a bowl. Combine water and next 5 ingredients in another bowl. Mix thoroughly. Add to dry ingredients, stirring just until dry ingredients are moistened (batter may be lumpy.) Pour into a 9 inch round cakepan coated with nonstick cooking spray. Bake 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on a wire rack. Sift powdered sugar over top. Per serving calories 268, fat 6.3g, 24% calories from fat, cholesterol 21mg, protein 3.3g, carbohydrates 41.5g, fiber 2.2g, sodium 434mg os This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts t da the number of servings only in multiples of 10. rl Wo j YOGURT WITH TOPPING Ingredients 5 min., Serves 4 2 cups chocolate frozen yogurt 1 cup strawberry topping Preparation Serve frozen yogurt with topping. Per serving: calories 357, fat 2.2g, 6% calories from fat, cholesterol 7mg, protein 3.9g, carbohydrates 78.2g, fiber 0.8g, sodium 64mg
    • Worldatos - 15 - EASY FUDGE DIPPED STRAWBERRIES Ingredients 10 min, plus chilling time., Serves 4 1 lb. large strawberries, washed and patted dry Wo 2/3 cup chocolate fudge topping Preparation rld at os Place fruit on a freezer safe plate in the freezer for 15 minutes. Pour topping into a small deep container (e.g., a juice glass). Dip fruit into topping and return to freezer. Chill at least 15 minutes or until chocolate is set. Per serving: Calories 207, fat 1.8g, 7% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 49.3g, fiber 2.9g, sodium 68mg. EASY STRAWBERRY SHORTCAKE Ingredients. 10 min, Cook: 20 min., Serves 4 os 1 cup buttermilk baking mix t 1/2 cup milk or half and half da 2 cups strawberries, hulled rl 1/4 cup plus 2 Tbs. sugar Wo 2 tsp. lemon juice 1 cup light frozen dessert topping Preparation. Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a soft dough forms. Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Purée half the berries, sugar and lemon juice in a blender or food processor. Slice remaining berries and stir into purée. Split biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Ser- ve with a dollop of topping. Per serving Calories 369, fat 3.8g, 9% calories from fat, cholesterol 4mg, protein 7.4g, carbohydrates 75.4g, fiber 3.4g, sodium 543mg
    • Worldatos - 16 - BUTTERFLY CHOCOLATE CAKE Ingredients Wo 15 min, Cook: 40 min., Serves 4 1-1/2 cups sugar rld 1 cup all purpose flour at 2 tsp. baking powder os 1/4 tsp. salt optional 1/2 cup walnuts, chopped 1/4 cup plus 3 Tbs. cocoa powder 1/2 cup lowfat milk, room temperature 2 Tbs. unsalted butter, melted 1 tsp. vanilla extract 1 ounce unsweetened chocolate, melted 1/2 cup brown sugar, firmly packed os 3/4 cup plus 2 Tbs. hot water t da Preparation rl Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl. Add 3 Wo Tbs. cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix thoroughly. Add to dry ingredients and beat with an electric mixer until well blended. Pour batter into a buttered 9 inch baking pan and set aside. Combine remaining sugar, brown sugar and remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth. Gently ladle sauce over cake batter to cover completely. Bake 35-40 minutes or until a tester comes out clean when inserted in center. Per serving Calories 363, fat 10.6g, 25% calories from fat, cholesterol 8mg, protein 4.4g, carbohydrates 68.1g, fiber 2.7g, sodium 48mg.
    • Worldatos - 17 - GLAZED STRAWBERRY PIE Ingredients 10 min, plus refrigeration time., Serves 4 3/4 cup strawberry jelly 2 Tbs. Cassis or red wine 6 cups strawberries, hulled 1 9 inch graham cracker pie crust 1 cup whipped cream Preparation Wo Combine jelly and Cassis in a saucepan over medium heat. Cook about 1 minute, rld stirring constantly, until jelly melts. Arrange strawberries pointed ends up close together in pie at shell. Brush berries with glaze. Refrigerate at least 15 minutes or up to 4 hours, until glaze os sets. Serve topped with a dollop of whipped cream. Per serving Calories 472, fat 17.3g, 33% calories from fat, cholesterol 8mg, protein 3.8g, carbohydrates 76.2g, fiber 5.1g, sodium 338mg. This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. KEY LIME PIE Ingredients 10 min, Cook: 25 min., Serves 4 t os da 4 egg yolks rl 1-3/4 cups sweetened condensed milk Wo 1/2 cup lime juice 2 Tbs. lime zest, grated 1/8 tsp. green food coloring (optional) 1 9 inch graham cracker pie crust 3/4 cup light frozen dessert topping, or whipped cream Preparation Preheat oven to 350°F. Beat egg yolks in a bowl with an electric mixer. Add condensed milk, lime juice and zest, and food coloring, if using. Pour into pie shell and bake 15-20 minutes or until set. Chill before spreading topping over top and serving. Refrigerate leftovers. Per serving Calories 468, fat 20.0g, 38% calories from fat, cholesterol 129mg, protein 8.6g, carbohydrates 65.2g, fiber 0.8g, sodium 327mg. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
    • Worldatos - 18 - LINZERTORTE Ingredients Wo rld 15 min, Cook: 55 min., Serves 4 1-1/4 cups all purpose flour at os 1 cup quick or old fashioned oats, uncooked 1 cup powdered sugar, plus extra for sprinkling 1/4 cup almonds, finely chopped 1 Tbs. lemon peel, grated 2/3 cup unsalted butter 2 Tbs. water 10 ounces no added sugar raspberry fruit spread Preparation Preheat oven to 350°F. Combine flour, oats, powdered sugar, almonds and lemon peel in a bowl. Cut in butter until crumbly. Stir in water until dough is os moistened. Reserve 1 cup and set aside. Press remaining dough onto bottom t and 1 inch up sides of an ungreased 9 inch springform pan or 9 inch square da baking pan. Bake 20 minutes. Spread crust with fruit spread. Roll reserved rl dough into 1/4 inch ropes and decorate top with crisscrossing dough. Bake Wo 30-35 minutes or until light golden brown. Cool. Sprinkle with additional powdered sugar before serving. Per serving Calories 270, fat 12.3g, 40% calories from fat, cholesterol 28mg, protein 3.3g, carbohydrates 37.6g, fiber 1.7g, sodium 5mg. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12.
    • Worldatos - 19 - LOWER FLAT Ingredients 10 min, Cook: 45 min, plus refrigeration time., Serves 4 1-1/2 lbs. fat-free cream cheese /4 cup sugar 1 tsp. vanilla extract 3 eggs 1 9 inch graham pie crust 1 lb. cherry light pie filling Preparations Wo rld Preheat oven to 375°F. Mix first 3 ingredients with an electric mixer on medium speed until well blended. Add eggs and mix until blended. Pour cream cheese mixture into pie crust. at Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with cherry pie filling before serving. Per serving os Calories 284, fat 8.6g, 28% calories from fat, cholesterol 63mg, protein 11.0g, carbohydrates 39.7g, fiber 0.6g, sodium 516mg. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. LEMON PIE Ingredients t os 10 min, Cook: 20 min, plus chilling time., Serves 4 da 3 eggs, separated rl 1/2 cup lemon juice Wo 1/4 tsp. lemon rind, grated 14 ounces low fat sweetened condensed milk 1 9 inch graham cracker pie crust 1 cup whipped cream for garnish Praparations Preheat oven to 350°F. In large bowl of electric mixer, beat the egg yolks until light and lemon-colored. Combine the lemon juice, rind and condensed milk. Beat into the egg yolks. Whip egg whites until stiff. Fold into the lemon mixture until marbled, not completely mixed. Pour filling into pie shell. Bake 20-30 minutes, until filling is just set. Chill . Before serving, garnish with whipped cream. Per serving Calories 332, fat 15.0g, 40% calories from fat, cholesterol 82mg, protein 6.7g, carbohydrates 44.0g, fiber 0.5g, sodium 268mg This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.
    • Worldatos - 20 - Wo rld LOWER FAT CHOCOLATE BREAD PUDDING Ingredients at os 10 min, Marinate: 1:00, Cook: 1:00., Serves 4 3 ounces unsweetened chocolate, cut into small pieces 1 cup half and half 1 cup milk 2 cups soft white breadcrumbs, packed loosely 2 large eggs 1 cup granulated sugar 1-1/2 tsp. vanilla extract 1/8 tsp. salt necessary 1 cup fat-free frozen dessert topping Preparations Heat chocolate, half and half and milk 12-15 minutes in a saucepan over low heat, stirring frequently until chocolate is melted. Remove pan from heat, stir in crumbs and let stand 1 hour. Preheat oven to 350°F. Beat eggs in a bowl with an electric mixer until frothy. os Blend in next 3 ingredients, then stir into chocolate mixture. Pour pudding into buttered 1 quart t plus 2 cups casserole dish. Set it in a shallow baking pan and pour enough hot water into pan da to come halfway up sides of casserole dish. Bake 50-60 minutes, uncovered, until tester rl comes out clean when inserted in center. Serve warm with a dollop of topping. Wo Per serving Calories 466, fat 17.6g, 33% calories from fat, cholesterol 129mg, protein 13.5g, carbohydrates 68.6g, fiber 3.5g, sodium 387mg. This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
    • Worldatos . 21 - LOWFAT PUMPKIN PIE Ingredients 10 min, Cook: 55 min., Serves 4 1 lb. canned pumpkin, about 2 cups 14 ounces fat-free sweetened condensed milk 4 egg whites 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg Wo 1/2 tsp. salt 1 9 inch frozen pastry shell Preparations rld at Preheat oven to 425°F. Combine all ingredients, except pastry shell, in a large mixing os bowl. Mix well and pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35-40 minutes more, or until knife inserted 1 inch from edge comes out clean. Per serving Calories 287, fat 6.8g, 23% calories from fat, cholesterol 6mg, protein 7.7g, carbohydrates 44.3g, fiber 1.6g, sodium 397mg. V This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. MAPLE PEAR CRUNCH Ingredients 10 min, Cook: 40 min., Serves 4 1/3 cup maple syrup t os da 1 Tbs. lemon juice rl 4 large ripe firm pears, cored and thinly sliced 1/2 cup all purpose flour Wo 3 Tbs. yellow cornmeal 3 Tbs. brown sugar, packed 1/8 tsp. cinnamon 1/4 cup unsalted butter, chilled and cut into small pieces Preparation Preheat oven to 375°F. Combine maple syrup and lemon juice in a heavy non-reactive saucepan. Cook over low heat 5 minutes or until very hot. Remove from heat. Stir in pear slices and transfer to a buttered baking dish. Set aside. Combine next 4 ingredients in a food processor or bowl. Add butter and cut into dry ingredients until mixture resembles coarse meal. Sprinkle topping over pears and bake 40 minutes or until bubbly and golden. Per serving Calories 436, fat 12.8g, 25% calories from fat, cholesterol 31mg, protein 3.3g, carbohydrates 82.3g, fiber 7.4g, sodium 8mg
    • Worldatos - 22 - GLAZED STRAWBERRY PIE Ingredients 10 min, plus refrigeration time., Serves 4 3/4 cup strawberry jelly 2 Tbs. Cassis or red wine 6 cups strawberries, hulled 1 9 inch graham cracker pie crust 1 cup whipped cream Preparations Wo rld Combine jelly and Cassis in a saucepan over medium heat. Cook about 1 minute, stirring constantly, until jelly melts. Arrange strawberries pointed ends up close together in pie at shell. Brush berries with glaze. Refrigerate at least 15 minutes or up to 4 hours, until glaze os sets. Serve topped with a dollop of whipped cream. This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Per serving Calories 472, fat 17.3g, 33% calories from fat, cholesterol 8mg, protein 3.8g, carbohydrates 76.2g, fiber 5.1g, sodium 338mg. KEY LIME PIE Ingredients os 10 min, Cook: 25 min., Serves 4 t 4 egg yolks da 1-3/4 cups sweetened condensed milk rl 1/2 cup lime juice Wo 2 Tbs. lime zest, grated 1/8 tsp. green food coloring (optional) 1 9 inch graham cracker pie crust 3/4 cup light frozen dessert topping, or whipped cream Preparations Preheat oven to 350°F. Beat egg yolks in a bowl with an electric mixer. Add condensed milk, lime juice and zest, and food coloring, if using. Pour into pie shell and bake 15-20 minutes or until set. Chill before spreading topping over top and serving. Refrigerate leftovers. Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Calories 468, fat 20.0g, 38% calories from fat, cholesterol 129mg, protein 8.6g, carbohydrates 65.2g, fiber 0.8g, sodium 327mg.
    • Worldatos - 23 - LOWER FAT CRANBERRY GINGERBREAD ingredients 15 min, Cook: 50 min., Serves 4 2-1/2 cups cranberries 1/3 cup candied ginger (optional) 3 cups all purpose flour 1-1/2 tsp. baking powder Wo 1-1/2 tsp. ground ginger 3/4 tsp. baking soda rld 3/4 tsp. salt necessary 3/4 tsp. ground allspice 1/4 tsp. ground cloves at os 2-1/2 tsp. ground cinnamon 3/4 cup unsalted butter, room temperature 3/4 cup dark brown sugar, firmly packed 2 large eggs 1 cup unsulphured molasses 1 cup buttermilk Preparation Preheat oven to 350°F. Coarsely chop cranberries in a food processor and set aside. Finely chop candied ginger and set aside. Butter and flour a 9x13 inch glass baking dish. Sift flour and next 7 ingredients into a bowl. Beat butter in another bowl with an electric mixer until light. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Add molasses and mix thoroughly. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in cranberries and crystallized ginger. Spread batter into baking dish and bake about 50 mintues, or until a tester comes out clean when inserted in center. Cool cake in pan on a rack. Serve warm or at room temperature. os Per serving t da This recipe serves 16 people. Because this recipe is for a particular size pan, it rl adjusts the number of servings only in multiples of 16. Wo Calories 289, fat 10.0g, 33% calories from fat, cholesterol 64mg, protein 4.3g, carbohydrates 42.1g, fiber 1.4g, sodium 174mg.
    • PECAN PIE Worldatos - 24 - Ingredients 15 min, Cook: 40 min., Serves 4 2 eggs 1 cup light corn syrup 3/4 cup sugar 1/2 tsp. salt optional 1-1/4 tsp. vanilla extract 2 Tbs. unsalted butter, melted 1 cup pecan halves 1 9 inch frozen pie crust, thawed 1 cup whipping cream Wo 2 Tbs. confectioner’s sugar Preparations rld at Preheat oven to 375°F. Lightly beat eggs with an electric mixer in a mixing bowl. Add corn syrup, sugar, salt, 1 tsp. vanilla and butter. Beat thoroughly. Stir in pecans by hand. Pour os nut mixture into pie shell and bake 40-45 minutes. Using chilled beaters and bowl, beat cream, confectioner’s sugar and remaining vanilla to soft peaks. Serve pie topped with a dollop of whipped cream. Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Calories 538, fat 30.8g, 50% calories from fat, cholesterol 102mg, protein 4.7g, carbohydrates 64.3g, fiber 1.3g, sodium 238mg LOWFAT PUMPKIN PIE Ingredients 10 min, Cook: 55 min., Serves 4 os 1 lb. canned pumpkin, about 2 cups t da 14 ounces fat-free sweetened condensed milk rl 4 egg whites 1 tsp. ground cinnamon Wo 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 9 inch frozen pastry shell Preparations Preheat oven to 425°F. Combine all ingredients, except pastry shell, in a large mixing bowl. Mix well and pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35-40 minutes more, or until knife inserted 1 inch from edge comes out clean. Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Calories 287, fat 6.8g, 23% calories from fat, cholesterol 6mg, protein 7.7g, carbohydrates 44.3g, fiber 1.6g, sodium 397mg
    • Worldatos - 25 - PECAN PIE Ingredients 15 min, Cook: 40 min., Serves 4 2 eggs 1 cup light corn syrup 3/4 cup sugar 1/2 tsp. salt optional 1-1/4 tsp. vanilla extract Wo 2 Tbs. unsalted butter, melted 1 cup pecan halves rld 1 9 inch frozen pie crust, thawed 1 cup whipping cream 2 Tbs. confectioner’s sugar at Preparation os Preheat oven to 375°F. Lightly beat eggs with an electric mixer in a mixing bowl. Add corn syrup, sugar, salt, 1 tsp. vanilla and butter. Beat thoroughly. Stir in pecans by hand. Pour nut mixture into pie shell and bake 40-45 minutes. Using chilled beaters and bowl, beat cream, confectioner’s sugar and remaining vanilla to soft peaks. Serve pie topped with a dollop of whipped cream. Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Calories 538, fat 30.8g, 50% calories from fat, cholesterol 102mg, protein 4.7g, carbohydrates 64.3g, fiber 1.3g, sodium 238mg. t os da ORANGE SMOOTHIE rl Wo Ingredients 5 min., Serves 4 4 cups nonfat vanilla frozen yogurt 3 cups lowfat milk 1 cup frozen orange juice concentrate Preparations Combine all ingredients in a blender and process until smooth. Per serving Calories 349, fat 2.1g, 5% calories from fat, cholesterol 7mg, protein 15.7g, carbohydrates 73.3g, fiber 0.7g, sodium 215mg.
    • Worldatos - 26 - MAPLE PEAR CRUNCH Ingredients 10 min, Cook: 40 min., Serves 4 1/3 cup maple syrup 1 Tbs. lemon juice 4 large ripe firm pears, cored and thinly sliced 1/2 cup all purpose flour 3 Tbs. yellow cornmeal Wo 3 Tbs. brown sugar, packed 1/8 tsp. cinnamon rld 1/4 cup unsalted butter, chilled and cut into small pieces Preparation at os Preheat oven to 375°F. Combine maple syrup and lemon juice in a heavy non-reactive saucepan. Cook over low heat 5 minutes or until very hot. Remove from heat. Stir in pear slices and transfer to a buttered baking dish. Set aside. Combine next 4 ingredients in a food processor or bowl. Add butter and cut into dry ingredients until mixture resembles coarse meal. Sprinkle topping over pears and bake 40 minutes or until bubbly and golden. Per serving Calories 436, fat 12.8g, 25% calories from fat, cholesterol 31mg, protein 3.3g, carbohydrates 82.3g, fiber 7.4g, sodium 8mg LEMON STRAWBERRY CAKE Ingredients os 10 min, Cook: 20 min., Serves 4 t da 1 cup buttermilk baking mix rl 1/2 cup milk or half and half 2 cups strawberries, hulled Wo 1/4 cup plus 2 Tbs. sugar 2 tsp. lemon juice 1 cup light frozen dessert topping Preparations Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a soft dough forms. Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Purée half the berries, sugar and lemon juice in a blender or food processor. Slice remaining berries and stir into purée. Split biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Serve with a dollop of topping. Per serving Calories 369, fat 3.8g, 9% calories from fat, cholesterol 4mg, protein 7.4g, carbohydrates 75.4g, fiber 3.4g, sodium 543mg.
    • Worldatos - 27 - FUDGE UPSIDE DOWN CAKE Ingredients Wo rld 15 min, Cook: 40 min., Serves 4 1-1/2 cups sugar at 1 cup all purpose flour 2 tsp. baking powder os 1/4 tsp. salt optional 1/2 cup walnuts, chopped 1/4 cup plus 3 Tbs. cocoa powder 1/2 cup lowfat milk, room temperature 2 Tbs. unsalted butter, melted 1 tsp. vanilla extract 1 ounce unsweetened chocolate, melted 1/2 cup brown sugar, firmly packed 3/4 cup plus 2 Tbs. hot water Preparations Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl. Add 3 Tbs. cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix thoroughly. Add to dry ingredients and beat with an electric mixer until well blended. Pour batter into a os buttered 9 inch baking pan and set aside. Combine remaining sugar, brown sugar and t remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth. Gently ladle da sauce over cake batter to cover completely. Bake 35-40 minutes or until a tester comes out rl clean when inserted in center. Wo Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Calories 363, fat 10.6g, 25% calories from fat, cholesterol 8mg, protein 4.4g, carbohydrates 68.1g, fiber 2.7g, sodium 48mg
    • Worldatos - 28 - KEY LIME PIE Ingredients 10 min, Cook: 25 min., Serves 4 4 egg yolks 1-3/4 cups sweetened condensed milk 1/2 cup lime juice 2 Tbs. lime zest, grated 1/8 tsp. green food coloring (optional) 1 9 inch graham cracker pie crust 3/4 cup light frozen dessert topping, or whipped cream Preparations Wo rld Preheat oven to 350°F. Beat egg yolks in a bowl with an electric mixer. Add condensed at milk, lime juice and zest, and food coloring, if using. Pour into pie shell and bake 15-20 minutes os or until set. Chill before spreading topping over top and serving. Refrigerate leftovers. Per serving This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Calories 468, fat 20.0g, 38% calories from fat, cholesterol 129mg, protein 8.6g, carbohydrates 65.2g, fiber 0.8g, sodium 327mg LEMON PIE Ingredients 10 min, Cook: 20 min, plus chilling time., Serves 4 3 eggs, separated os 1/2 cup lemon juice t 1/4 tsp. lemon rind, grated da 14 ounces low fat sweetened condensed milk rl 1 9 inch graham cracker pie crust Wo 1 cup whipped cream for garnish Preparation Preheat oven to 350°F. In large bowl of electric mixer, beat the egg yolks until light and lemon-colored. Combine the lemon juice, rind and condensed milk. Beat into the egg yolks. Whip egg whites until stiff. Fold into the lemon mixture until marbled, not completely mixed. Pour filling into pie shell. Bake 20-30 minutes, until filling is just set. Chill . Before serving, garnish with whipped cream. Per serving This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10. Calories 332, fat 15.0g, 40% calories from fat, cholesterol 82mg, protein 6.7g, carbohydrates 44.0g, fiber 0.5g, sodium 268mg
    • Worldatos - 29 - LORRIE’S CHOCOLATE CAKE WITH VANILLA SAUCE Ingredients 10 min, Cook: 30 min., Serves 4 2 cups all purpose flour Wo 1-3/4 cups sugar 1/2 cup cocoa powder rld 1 Tbs. baking soda at 1 tsp. salt optional 1 cup buttermilk 2/3 cup vegetable oil os 1 tsp. vanilla extract 1 egg, lightly beaten 1 cup hot strong brewed coffee 1 cup sugar 2 Tbs. cornstarch 1 cup water 2 Tbs. unsalted butter 1 tsp. vanilla extract Preparation Preheat oven to 350°F. Sift first 5 ingredients together in a bowl. Add next 5 ingredients and combine. Batter will be thin. Pour into a buttered and floured 9x13 inch baking pan. Bake 30 minutes or until tester comes out clean when inserted in center. Combine sugar and os cornstarch in a heavy saucepan. Add water. Bring to a boil over medium high heat, stirring constantly. When mixture begins to thicken, remove from heat. Stir in butter and vanilla. Ser- t da ve sauce over cake. rl Per serving Wo This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 16. Calories 304, fat 11.6g, 33% calories from fat, cholesterol 18mg, protein 3.0g, carbohydrates 49.2g, fiber 1.2g, sodium 195mg.
    • Worldatos - 30 - LOWER FAT CHOCOLATE BREAD PUDDING Ingredients 10 min, Marinate: 1:00, Cook: 1:00., Serves 4 3 ounces unsweetened chocolate, cut into small pieces 1 cup half and half 1 cup milk 2 cups soft white breadcrumbs, packed loosely 2 large eggs 1 cup granulated sugar 1-1/2 tsp. vanilla extract 1/8 tsp. salt necessary Wo 1 cup fat-free frozen dessert topping Preparation rld at os Heat chocolate, half and half and milk 12-15 minutes in a saucepan over low heat, stirring frequently until chocolate is melted. Remove pan from heat, stir in crumbs and let stand 1 hour. Preheat oven to 350°F. Beat eggs in a bowl with an electric mixer until frothy. Blend in next 3 ingredients, then stir into chocolate mixture. Pour pudding into buttered 1 quart plus 2 cups casserole dish. Set it in a shallow baking pan and pour enough hot water into pan to come halfway up sides of casserole dish. Bake 50-60 minutes, uncovered, until tester comes out clean when inserted in center. Serve warm with a dollop of topping. Per serving This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Per serving: calories 466, fat 17.6g, 33% calories from fat, cholesterol 129mg, protein 13.5g, carbohydrates 68.6g, fiber 3.5g, sodium 387mg. LOWER FAT CHEESECAKE Ingredients t os rl da Prep: 10 min, Cook: 45 min, plus refrigeration time., Serves 4 Wo 1-1/2 lbs. fat-free cream cheese 3/4 cup sugar 1 tsp. vanilla extract 3 eggs 1 9 inch graham pie crust 1 lb. cherry light pie filling Preparation Preheat oven to 375°F. Mix first 3 ingredients with an electric mixer on medium speed until well blended. Add eggs and mix until blended. Pour cream cheese mixture into pie crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with cherry pie filling before serving. Per serving This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. Calories 284, fat 8.6g, 28% calories from fat, cholesterol 63mg, protein 11.0g, carbohydrates 39.7g, fiber 0.6g, sodium 516mg.
    • Worldatos - 31 - LOWER FAT CRANBERRY GINGERBREAD Ingredients Prep: 15 min, Cook: 50 min., Serves 4 Wo 2-1/2 cups cranberries 1/3 cup candied ginger (optional) rld 3 cups all purpose flour 1-1/2 tsp. baking powder 1-1/2 tsp. ground ginger at 3/4 tsp. baking soda 3/4 tsp. salt necessary 3/4 tsp. ground allspice os 1/4 tsp. ground cloves 2-1/2 tsp. ground cinnamon 3/4 cup unsalted butter, room temperature 3/4 cup dark brown sugar, firmly packed 2 large eggs 1 cup unsulphured molasses 1 cup buttermilk Preparation Preheat oven to 350°F. Coarsely chop cranberries in a food processor and set aside. Finely chop candied ginger and set aside. Butter and flour a 9x13 inch glass baking dish. Sift flour and next 7 ingredients into a bowl. Beat butter in another bowl with an electric mixer until light. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Add molasses and mix thoroughly. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. os Fold in cranberries and crystallized ginger. Spread batter into baking dish and bake about 50 t da mintues, or until a tester comes out clean when inserted in center. Cool cake in pan on a rack. Serve warm or at room temperature. rl Wo Per serving This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 16. Calories 289, fat 10.0g, 33% calories from fat, cholesterol 64mg, protein 4.3g, carbohydrates 42.1g, fiber 1.4g, sodium 174mg