Category Archives: Desserts

The less fat milk you start with, the more tart the yogurt is.

Ingredients:

• Milk
• Yogurt
• Sweeteners, if desired (see last preparation direction)

Preparation:

Pour half gallon of whole milk (8 cups) into crock pot. Cover and turn crock pot on low. Cook for 2.5 hours. Turn the crock pot on high for 1/2 hour.

Turn crock pot off and let set, covered, for 3 hours.

Remove 2 cups of milk from the crock pot. Pour into bowl and mix in 1/2 cup of yogurt. This is a “starter” and contains the cultures that will allow the milk to develop into yogurt. Pour milk and yogurt mixture back into crock pot and stir.

Cover crock pot and wrap with a heavy towel.  Let set 8 hours or overnight.

Refrigerate.

If flavored yogurt is desired, you may stir in fruit, honey, jam, or other sweeteners.  Experiment to find the flavorings you enjoy.  You can also mix equal parts fruit juice and yogurt to make a drinkable yogurt.

I’m calling this mousse because it has a mousse-like texture to it. There is no cream used in it and it’s weight-loss friendly.
I got some nutritional info from caloriecount.

Pumpkin’s good points:

* Low in saturated fat
* No cholesterol
* Very low in sodium
* Very high in dietary fiber, iron,  vitamin A, vitamin C
* High in manganese, magnesium, pantothenic acid, phosphorus, potassium

Bad points

* Very high in sugar

If you don’t have a problem with natural sugar and like pumpkin, I’m sure you’ll find this recipe amazing. I just threw things together that I thought would be good. This is about 175 calories for the whole thing.

Ingredients:

• 1/3 c pure pumpkin purée (I used E.D. Smith)
• 1/2 c 1% cottage cheese
• A splash of skim milk (about 1/3 c.)
• 3/4 tsp. cinnamon (you could use some nutmeg in it too)
• 3/4 Tbsp. brown sugar (I use Splenda)

Preparation:

In a food processor or Magic Bullet, combine all ingredients and mix well until light and creamy. Serve cold. It’s as easy as that!

My mouth is watering just thinking about her carrot cake!

Ingredients:

• 2 1/2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 1/2 c white sugar (Splenda is a good substitute)
• 3 eggs
• 3/4 c cooking oil
• 1 c crushed pineapple (drained) or apple sauce
• 3 c grated carrots (Nanny uses a fine shredder)

Preparation:

Mix all ingredients together well. Pour into an 8″x12″ greased and floured pan. Baked at 325 F for 50 – 60 minutes.   Let cool before adding icing.

I’ve had this and it’s goooooood 🙂

Ingredients

• 2 c flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 nutmeg
• 1 c brown sugar
• 1/2 c margarine
• 1 egg
• 1 tbsp molasses
• 1 c sour milk (you can use fresh milk & add 1 tbsp lemon juice)
• 1 tsp soda dissolved in sour milk
• 1 tsp vanilla
• 2 c raisins
• 2 c chopped dates
• 1/2 c walnuts
• 1 small jar red cherries (drained and cut into halves)
• 1 small jar green cherries (drained and cut into halves)
• 1/2 c brandy or sherry (optional)

Preparation:

Prepare fruits the night before by mixing together the last 6 ingredients (this includes the brandy or sherry if it’s there) in a bowl and refrigerate.

Sift together the first 6 ingredients. Mix all ingredients (sifted items, fruits, and remaining items) together well in a large bowl. Grease 2 loaf pans and line with wax paper. Split mixture to put into both pans. Put brown paper over the loaf pans and bake at 325 degrees F for 3/4 hour. Remove brown paper and continue baking for another 1/2 hour at 325 F. Ovens vary, test cakes with a toothpick in the center to make sure they are done.

Note from Nanny, “GOOD LUCK” hehehehe

Another from the latest cookbook. I haven’t tried it yet but will soon! You can try different combinations of fruit filling and fruits in their own syrup.

Ingredients:

• 1 c. coarsely crushed vanilla wafers (about 25 wafers)
• 1/3 c. plain spreadable cream cheese (I always use light cream cheese and it will be spreadable if it’s softened)
• 1/4 c. chopped pecans
• 19 oz. apple pie filling (about 1 can)
• 14 oz. sliced peaches in syrup, drained (about 1 can)
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon

Preparation:

Preheat oven to 400 degrees F (205 C). Measure first 3 ingredients into medium bowl. Stir until mixture resembles coarse crumbs.  Combine remaining 4 ingredients in a large bowl. Spoon into greased 2 quart (2L) shallow baking dish. Sprinkle crumb mixture over top.  Bake for about 15 minutes until bubbling and golden.

Serves 4.

I just bought Company’s Coming 30 Minute Rookie Cook cookbook tonight and was leafing through it. I came across a few recipes I will definitely be trying. I found a couple that seemed very easy to make and sound divine. Needless to say, I’ll probably be trying them this week 🙂 So here’s the first one that sounds so simple and I bet will be delicious!

Ingredients:

• 4 0z. softened cream cheese (I use light cream cheese)
• 2/3 c. granulated sugar (I’ll be using Splenda)
• 1/2 c. milk
• 1 1/2 tbsp. vanilla extract
• 3 c. sliced fress strawberries (I’m sure Europe’s Best frozen strawberries will be just as good!)

Preparation:

Beat cream cheese and sugar in a small bowl until smooth. Slowly add milk and vanilla, beating constantly, until sugar is dissolved.  Put strawberries into a medium bowl. Spoon cream cheese mixture over top.

Makes about 4 cups.