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Table of Contents
Appetizers
Cheesy Stuffed Mushrooms
Speedy Salmon Croquettes
Smoked Salmon Rounds
Bistro Bruschetta
Breakfasts
Italian Mini Frittata
Stuffed French Toast
Italian Sausage and Zucchini Quiche
Pear-Hazelnut Coffee Cake
Low Carb Crepes
Lunches
Cheesesteak with Peppers & Onions
Chicken Brats with Apple Slaw
Turkey Meatball Grinders
Orange-Soy Chicken Sandwiches
Beef and Black Bean Wraps
Hot Chicken Salad
Garlic Cashew Chicken Casserole
Hummus & Avocado Salad Sandwiches
BBQ Ranch Wraps
Grilled Vegetable Sandwiches
Roasted Tomato Soup
Dinners
Cream of Chicken and Rice Florentine
Slow-Cooker Chicken & Sweet Potatoes
Stuffed Pepper Soup
Orange Baked Ham
Chicken & Sweet Pepper Linguine Alfredo
Pork Diane
Desserts
Eggnog Mousse
Triple-A Apple Pie
Carrot Cake
Apple Crisp
Crustless Pumpkin Pie
Chocolate Sherbet
Cheesy Stuffed
Mushrooms
Makes 4 Servings
Ingredients
12 - large mushrooms
2 - tablespoons finely chopped red bell pepper
1 - tablespoon finely chopped scallions
1 - tablespoon reduced-fat cream cheese
1 - tablespoon finely chopped fresh parsley
2 - tablespoons plain or seasoned bread crumbs
1/2 - teaspoon garlic powder
1/8 - teaspoon black pepper
Preparation
1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
2. Remove stems from mushrooms; chop stems finely. Place mush- rooms caps on
prepared baking sheet.
3. Coat a medium skillet with cooking spray. Over medium heat, cook chopped mushroom
stems, red bell pepper, and scallions 2 to 3 minutes. Stir in cream cheese, parsley, bread
crumbs, garlic powder and black pepper and cook 1 to 2 minutes, stir-ring occasionally.
4. Spoon mixture evenly into mushroom caps and spray tops with cooking spray.
5. Cover and bake about 15 minutes, or until caps are tender. Uncover and bake an
additional 5 to 6 minutes.
Speedy Salmon
Croquettes
Makes 7 Servings
Ingredients
1 - egg
2 - tablespoons yellow mustard
1 - (14-3/4-ounce) can pink salmon, drained, bones removed, and flaked
2 - teaspoons fresh chopped parsley
1/2 - teaspoon onion powder
1/4 - teaspoon black pepper
3/4 - cup herb-seasoned stuffing mix
1/2 - cup all-purpose flour
1/4 - cup vegetable oil
Preparation
1. In a large bowl, combine the salmon, egg, mustard, parsley, onion powder, and pepper;
mix well. Stir in the stuffing mix, and form into 14 small patties.
2. Place the flour in a shallow dish. Add the salmon patties, turning to coat completely.
3. Heat the oil in a large skillet over medium-high heat. Add the patties and cook in
batches for 2 to 3 minutes per side, or until golden. Serve immediately.
Smoked Salmon
Rounds
Makes 4 Servings
Ingredients
Preparation
2. Spread the cream cheese mixture evenly over the Melba toast rounds. Place 1 piece of
smoked salmon on top of each and sprinkle with minced onion.
Bistro Bruschetta
Makes 12 Servings
Ingredients
Preparation
2. In a large bowl, combine the oil and garlic powder; mix well and set aside 2 tablespoons
of the mixture.
3. Brush the tops of the bread slices with remaining oil mixture and place on a baking
sheet. Bake for 8 to 10 minutes.
4. Meanwhile, in the same large bowl, combine the remaining ingredients with the
reserved oil mixture. Spoon the tomato onion mixture over the toasted bread slices and
serve.
Italian Mini
Frittata
Makes 6 Servings
Ingredients
1 - teaspoon butter
1/4 - cup chopped shallots
4 - egg whites
2 - eggs
1/2 - cup boiling water
2 - thin slices prosciutto, finely chopped
2 - tablespoons chopped sun-dried tomatoes (not packed in oil)
2 - garlic cloves, minced
1/4 - cup all-purpose flour
1 1/2 - cups fat-free milk
1 - cup (4 ounces) shredded part-skim mozzarella cheese
1/4 - cup shredded Asiago cheese
1/2 - cup canned water-packed artichoke hearts, rinsed, drained and chopped
2 - tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 - teaspoon salt
1/2 - teaspoon white pepper
Preparation
1. In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg,
milk, bananas and vanilla; stir into dry ingredients just until moistened.
2. Pour batter onto a hot griddle, coated with cooking spray; sprinkle with blueberries.
Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup
if desired.
Stuffed French
Toast
Makes 8 Servings
Ingredients
2 - egg whites
1 - egg, slightly beaten
3/4 - cup fat-free milk
1/2 - teaspoon vanilla
1/8 - teaspoon apple pie spice
1/2 - cup fat-free cream cheese (about 5 ounces)
2 - tablespoons strawberry or apricot spreadable fruit
8 - slices of French bread
1/2 - cup strawberry or apricot spreadable fruit
Nonstick cooking spray
Preparation
1. In small bowl, combine cream cheese and 2 tablespoons spreadable fruit. Using serrated
knife, form pocket in each bread slice by making a horizontal cut halfway between top and
bottom crust, slicing not quite all the way through. Fill each pocket with 1 tablespoon of
cream cheese mixture. 2. In small bowl, combine egg whites, egg, milk, vanilla, and apple
pie spice. Lightly coat nonstick griddle with cooking spray; heat over medium heat.
3. Dip stuffed bread slices into egg mixture, coating both sides. Place bread slices on hot
griddle. Cook about 3 minutes or until golden brown, turning once.
4. Meanwhile, in small saucepan, heat 1/2 cup spreadable fruit until melted, stirring
frequently. Serve over French toast.
Ingredients
Preparation
1. Preheat oven to 325 degrees F. Coat four 8-ounce shallow ramekins or quiche dishes or
one 9-inch pie plate with cooking spray. Set aside.
2. In a medium skillet cook turkey sausage, zucchini, and sweet pepper until turkey is
cooked through and sweet pepper is just tender, using a wooden spoon to break up turkey
as it cooks. In a medium bowl combine cooked turkey mixture and Parmesan cheese.
Divide mixture among the prepared dishes or spoon into the pie plate. In a medium bowl
whisk together egg, milk, and black pepper. Divide egg mixture evenly among the
ramekins or pour into the pie plate. Sprinkle with mozzarella cheese.
3. Bake individual servings about 25 minutes or pie plate about 35 minutes or until a knife
inserted in center(s) comes out clean. Cool on a wire rack 10 minutes before serving.
Pear-Hazelnut
Coffee Cake
Ingredients
1 - medium pear
1/2 - cup Splenda or SweetN Low
1/4 - cup canola oil
3/4 - cup fat-free milk
1/2 - teaspoon vanilla
2/3 - cup all-purpose flour
1/2 - cup whole wheat flour
2 - teaspoons baking powder
1 - teaspoon finely shredded lemon peel
1/2 - teaspoon ground nutmeg
1 1/4 - cups quick-cooking rolled oats
1/3 - cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
2 - tablespoons chopped hazel-nuts or sliced almonds
Nonstick cooking spray
Preparation
1. Preheat oven to 375 degrees F. lightly coat a 9x1 1/2-inch round baking pan with
nonstick cooking spray; set aside. Core and slice the pear; set aside.
2. In a large bowl, stir together Splenda or SweetN Low and oil. Add milk, egg, and
vanilla. Beat with an electric mixer on medium speed for 1 minute.
3. In a small bowl, combine all-purpose flour, whole wheat flour, baking powder, lemon
peel, and nutmeg. Add to beaten mixture; beat until combined. Stir in oats. Spoon into
prepared pan. Arrange sliced pears over batter. Sprinkle with hazelnuts.
4. Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake
portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
Ingredients
3 - eggs, separated
3 - ounces cream cheese
1 - teaspoon baking powder
1/8 - teaspoon cream of tartar
1 - packet Splenda or SweetN Low
2 - tablespoons Syrup (Sugar Free)
2 - tablespoons oil
1 - cup whipping cream
3 - packets Splenda or SweetN Low
Frozen berries of choice
Preparation
2. In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
3. In separate bowl, blend cream cheese, yolks, baking powder and sugar free syrup.
Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced
tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and
repeat. Add second half of the yolk mix and repeat sine wave two more times.
4. Using scant cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the
batters not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2
minutes, until crepe is set. Move to a plate to cool.
5. When ready to serve: Arrange crepes on a plate (best looking side down).
Cheesesteak with
Peppers & Onions
Makes 6 Servings
Ingredients
Preparation
1. In a very large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add
beef strips; sprinkle with black pepper and salt. Cook for 4 to 6 minutes or just until beef
is slightly pink in the center, stirring frequently. Remove beef from skillet; cover and set
aside.
2. In the same skillet, combine the remaining 2 teaspoons oil, the mushroom, sweet
pepper, chile pepper, onion, and garlic. Cook for 8 to 10 minutes or until vegetables are
tender, stirring occasionally.
3. Meanwhile, preheat broiler. Split bread loaf in half horizontally. Scoop out the soft
centers of the top and bottom of the loaf, leaving about a 1/2-inch shell. (Save soft bread
centers for an-other use.) Place bread, cut sides up, on a large baking sheet.
4. Broil bread 5 to 6 inches from the heat for 1 to 2 minutes or until toasted. Spoon
vegetable mixture into bottom half of the loaf. Top with steak strips and cheese. Remove
loaf top from the baking sheet. Broil filled bottom half of loaf for 1 to 2 minutes or until
cheese is melted. Place loaf top over filling. To serve, cut crosswise into six portions.
Makes 6 Servings
Ingredients
Preparation
1. In a small bowl combine mustard and sugar free syrup; set aside.
2. In a medium bowl combine cabbage, apple, and red onion. In a small bowl whisk the
vinegar, olive oil, and 1 teaspoon of the mustard mixture to blend. Drizzle over cabbage
mixture and toss to coat.
3. On a preheated grill pan or griddle, cook sausages over medium heat 15 to 18 minutes
or until heated through, turning occasionally.
4. Serve sausages on buns topped with remaining mustard mixture and apple slaw. Serve
with any additional slaw.
Turkey Meatball
Grinders
Makes 4 Servings
Ingredients
Preparation
1. Preheat oven to 400 degrees F. Coat a 15x10x1-inch baking pan with nonstick cooking
spray; set aside. In a blender or food processor combine undrained diced tomatoes, tomato
paste, vinegar, garlic, Italian seasoning, crushed red pepper and salt. Cover and blend or
process until smooth.
2. In a large bowl combine the egg, 1/4 cup of the sauce, and bread crumbs. Add turkey
and mix until combined. Form mixture into twelve 2-inch meatballs. Place meatballs in
prepared baking pan. Bake 15 minutes or until no longer pink (165 degrees F).
3. Meanwhile, in a large skillet, cook sweet pepper and onion in hot oil over medium heat
8 minutes or until very tender, stirring occasionally. Stir in remaining sauce. Heat through.
Add meatballs and stir gently to coat with sauce.
4. Increase oven temperature to broil. Place split buns 4 to 5 inches under the heat. Broil
1 minute; remove from oven. Line buns with cheese slices. Broil 1 minute more or until
cheese is melted and bread is toasted.
Orange-Soy
Chicken Sandwiches
Makes 4 Servings
Ingredients
Preparation
1.
In a small bowl stir together orange peel, orange juice, soy sauce, garlic, thyme,
paprika, black pepper, and crushed red pepper; set aside.
2. Cut each chicken breast half crosswise in half. Place each piece between two pieces or
plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4
inch thick. Remove plastic wrap.
3. In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in
hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer
for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
4. Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To
assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins.
For each sandwich, place 1/2 cup of the watercress and a chicken portion on bottom half
of sandwich thin. Add sandwich thin top, spread side down.
Makes 6 servings
Ingredients
Preparation
1. In a large skillet cook ground beef, onion, and garlic for 5 minutes or until meat is
brown. Drain off fat.
2. Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in black
beans, tomato, salt, and black pepper. Cook, covered, for 5 minutes more, stirring
occasionally.
3. To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and
cheese. Roll up. If desired, serve with salsa (optional).
Ingredients
Preparation
1. Preheat oven to 400 degrees F. In a large bowl, stir together chicken, celery, sweet
pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2quart rectangular baking dish.
2. In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken
mixture.
3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes
before serving.
Garlic Cashew
Chicken Casserole
Ingredients
Preparation
1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with
cooking spray. Set aside.
2. For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch,
crushed red pepper, and black pepper; set aside.
3. Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add
chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges,
bok choy, celery, carrots, and sweet pepper to the skillet. Cook for 3 to 4 minutes or until
vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook
and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and
browned chicken.
4. Spoon chicken-rice mixture into the prepared baking dish. Cover and bake about 20
minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F).
Sprinkle chow mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more
or until noodles and cashews are golden brown. Sprinkle with green onions.
Makes 4 servings
Ingredients
Preparation
1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick
skillet with cooking spray. Heat according to manufacturers directions or heat over
medium heat.
2. Spread the hummus on cut sides of sandwich thins. Sprinkle with black pepper. Divide
avocado slices among sandwich thin bottoms. For each sandwich, top avocado slices with
1/4 cup of the arugula leaves and 2 tablespoons of the shredded cheese. Place sandwich
thin tops on the cheese, spread sides down. Press down lightly.
Makes 4 servings
Ingredients
Preparation
1. In a medium bowl, combine ranch dressing and mayonnaise dressing; stir in shredded
broccoli. Spread tortillas with barbecue sauce. Top with chicken and broccoli mixture.
Roll up tortillas.
Grilled Vegetable
Sandwiches
Makes 4 servings
Ingredients
Preparation
1. Lightly coat zucchini, summer squash, onion, and tomatoes with nonstick cooking
spray. Sprinkle with salt and pepper.
2. For a charcoal grill, grill zucchini, squash, and onion on the rack of an uncovered grill
directly over medium coals for 6 to 8 minutes or until tender, turning once. Grill tomatoes
about 3 minutes or until heated through and lightly charred, turning once. Grill bread
slices 1 minute; turn. Top with cheese and grill 1 minute more. (For a gas grill, preheat
grill. Reduce heat to medium. Place vegetables on a grill rack over heat. Cover and grill as
directed.)
3. Cut up vegetables as desired. Top bread slices with vegetables and basil leaves.
Roasted Tomato
Soup
Ingredients
Preparation
1. Preheat oven to 350 degrees F. Arrange tomatoes, cut sides down, in two shallow
baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway
through roasting time. Remove from oven; let stand until cool enough to handle. Using
your fingers, lift skins from tomatoes and discard skins (some skins may remain on
tomatoes); set tomatoes aside.
2. In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic.
Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any
liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce
heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.
3. Transfer half of the tomato mixture to a food processor or blender. Cover and process or
blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan.
Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 table-spoons yogurt. Heat
through. Spoon additional yogurt onto individual servings. If desired, sprinkle with
additional fresh basil.
Cream of Chicken
and Rice Florentine
Makes 6 Servings
Ingredients
Preparation
1. In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken;
cook for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway
through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two
forks to pull chicken apart into coarse shreds.
2. Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5
minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water,
nutmeg, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer,
covered, for 15 minutes.
3. In a small bowl, stir together 1 can of the evaporated milk and the flour ; stir into
mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and
lemon juice. If desired, sprinkle with additional ground black pepper.
Slow-Cooker Chicken
& Sweet Potatoes
Makes 4 Servings
Ingredients
Preparation
1. Place chicken in a slow cooker. Top chicken with onions and sweet potatoes.
2. Add remaining ingredients and cook on low for 5-7 hours or until chicken is done.
Stuffed Pepper
Soup
Ingredients
Preparation
1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until
meat is browned and vegetables are tender. Drain off fat.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5
hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover/cook for 30minutes more or until heated through. Sprinkle each serving with cheese.
Orange Baked
Ham
Ingredients
6 - garlic cloves
1 - orange, zested
1/2 - cup Dijon mustard
8 1/2 - ounces sugar free orange marmalade
1 - cup Splenda or SweetN Low brown sugar, packed
1/4 - cup freshly squeezed orange juice
1 - 14 to 16-pound fully cooked, spiral-cut smoked ham on the bone
Preparation
1. Mince the garlic in a food processor fitted with the steel blade.
2. Add the marmalade, mustard, Splenda or SweetN Low brown sugar, orange zest, and
orange juice and process until smooth.
3. Pour the glaze over the ham and bake for 1 hour at 350 degrees F, until the ham is fully
heated and the glaze is well browned.
Ingredients
Preparation
1. Using kitchen scissors, cut linguine in half. Cook linguine according to package
directions; drain. Return to hot pan; cover and keep warm.
2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat skillet over
medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add squash; cook and
stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.
3. Add chicken to skillet. Cook and stir for 2 to 3 minutes or until no longer pink. Return
vegetables to skillet. Stir in pasta sauce; heat through.
4. Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss
gently to coat. Sprinkle with black pepper.
Pork Diane
Makes 4 Servings
Ingredients
1 - tablespoon water
1 - teaspoon lemon juice
1 - tablespoon butter or margarine
1 - teaspoon Dijon-style mustard
1 - tablespoon Worcestershire sauce for chicken
4 - 3 ounces boneless pork top loin chops, cut 3/4 to 1 inch
1/2 to1 - teaspoon lemon-pepper seasoning
1 - tablespoon snipped fresh chives, parsley, or oregano
Preparation
1. For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice,
and mustard; set aside.
2. Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In
a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or
until pork juices run clear (160 degrees F), turning once halfway through cooking time.
Remove from heat. Transfer chops to a serving platter; cover and keep warm.
3. Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet.
Pour sauce over chops. Sprinkle with chives.
Eggnog Mousse
Makes 4 Servings
Ingredients
Preparation
1. In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute.
3. Stir in Splenda or SweetN Low, cinnamon, and nutmeg until all dissolve.
6. Beat mixture, along with 3/4 cup whipped topping, until light & fluffy
8. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.
Makes 10 Servings
Ingredients
Preparation
1. Preheat oven to 375 degrees F. Prepare Oil Pastry. Cover and set aside.
2. In a very large bowl, combine Splenda or SweetN Low brown sugar, flour, and apple
pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to
coat. Transfer fruit mixture to a 9-inch pie plate.
3.
On a floured surface, use your hands to slightly flatten the pastry. Roll dough from
center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust.
To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge
as desired.
4.
Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of
pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until
apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm. Makes
10 servings.
Carrot Cake
Makes 12 Servings
Ingredients
Preparation
2. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a
saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool.
4. Combine the wet and dry mixtures and stir until well blended.
5. Spoon the batter into an 8x8 nonstick cake pan and bake for 45 to 50 minutes.
Apple Crisp
Makes 8 Servings
Ingredients
Preparation
1. For filling: Preheat oven to 375 degrees F. In a large bowl combine apples, 2
tablespoons Splenda or SweetN Low, lemon juice, and 1/2 teaspoon of the apple pie
spice. Transfer apple mixture to a 2-quart square baking dish.
2. For topping: In medium bowl, combine oats, 1/4 cup Splenda or SweetN Low, flour ,
and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs.
Sprinkle topping over filling.
3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve
warm. If desired, top with whipped top-ping. Makes 8 (1/2-cup) servings.
Crustless
Pumpkin Pie
Ingredients
Preparation
1. Preheat oven to 350 F. Lightly grease an 8-inch spring form pan. In a medium bowl,
combine pumpkin, Splenda or SweetN Low, sugar free honey, and pie spice. Add eggs
and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into
prepared pan and place on a foil-lined baking sheet.
2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1
hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge.
Remove sides of pan. Cut pie into wedges to serve.
Chocolate Sherbet
Makes 12 Servings
Ingredients
2 - cups water
2/3 - cup Splenda or SweetN Low
1/2 - cup whipping cream
1 - teaspoon vanilla
6 to 7 - ounces 60-percent cacao chocolate or sugar free chocolate, chopped
Preparation
1. In a medium saucepan stir together chopped sugar free chocolate, Splenda or SweetN
Low, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1
minute. Remove from heat and stir in vanilla. Cover and chill overnight.