June 2012 Archives - Annette's Sweet Treats

No-Bake Chocolate Swirl Cheesecake

June 29, 2012 Leave a Comment

No-Bake Chocolate Swirl Cheesecake

There are so many of us who are diabetic, myself included. So to be fair, I thought that I should also include recipes that we could enjoy as well as anyone else. This No-Bake Chocolate Swirl Cheesecake recipe came from the Diabetic Living magazine. I would love to hear from my followers, so if you liked it and if you would make it again, please let me know.

No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

3/4 cup fat-free milk

2 8-oz. packages reduced-fat cream cheese (Neufchatel), softened

1 8-oz. package fat-free cream cheese, softened

1 8-oz. carton fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4-oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar and vanilla until mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed, metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 24 hours or until set.

To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.

Tip:

Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet ’N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

Nutrition facts per serving: serving per recipe: 16, calories; 184, protein: 7, carbs: 15, fat, total: 11, cholesterol: 29, saturated fat: 7, dietary fiber total: 1, sodium: 232

Recipe for No-Bake Chocolate Swirl Cheesecake is from the magazine Diabetic Living)

Hope you enjoyed the No-Bake Chocolate Swirl Cheesecake recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: No-Bake Recipes Tagged With: choclate swirl cheesecake, fat-free cream cheese, fat-free sour cream, graham crackers, no-bake recipes, unflavored gelatin

Strawberry Cream Pie Recipe

June 26, 2012 Leave a Comment

Strawberry Cream Pie

After looking through the magazine, Diabetic Living, I came across this recipe for a Strawberry Cream Pie. I haven’t tried it, so I’m counting on my followers to tell me how it was. Also, if it was easy to make and if you would make it again.

Strawberry Cream Pie Recipe

Strawberry Cream Pie

2 ½ cups strawberries

1 envelope unflavored gelatin

2 Tbsp. frozen lemonade concentrate, thawed

3 slightly beaten egg whites

1 Tbsp. tequila or orange juice

1 3-oz. package ladyfingers, split

2 Tbsp. orange juice

½ 8-oz. container frozen light whipped dessert topping, thawed

Sliced strawberries (optional) and Fresh mint (optional)

Place the 2 1/2 cups strawberries in blender container or food processor bowl. Cover and blend or processor until nearly smooth. Measure the strawberries, and you should have about 1 ½ cups.

In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour onto a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours)

Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Arrange remaining spit ladyfingers in the bottom of pan. Drizzle the 2 tablespoons orange juice over the ladyfingers. Then fold the whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with sliced strawberries and mint. Makes 8 servings

Nutrition facts per serving: calories; 130, protein: 4, carbs: 22, fat,total: 3, cholesterol: 39, saturated fat: 2, dietary fiber total: 1 vitamin A: 146, vitamin C; 29, sodium: 48, calcium : 10, iron: 1

Recipe for Strawberry Cream Pie is from the magazine Diabetic Living)

Hope you enjoyed the Strawberry Cream Pie recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Pie Recipes Tagged With: ladyfingers, pie recipe, strawberries, unflavored gelatin

Berry Pudding Cake Recipe

June 24, 2012 Leave a Comment

Berry Pudding Cake

Like many of us, who are diabetic, I have this Berry Pudding Cake recipe for you. I haven’t tried this recipe, so if you make this recipe, please let me know how it was. I got this recipe from the magazine Diabetic Living and thought it would be a good summer treat.

Berry Pudding Cake Recipe

Berry Pudding Cake

Nonstick cooking spray

2 eggs

¼ cup sugar

1 tsp. vanilla

Dash salt

1 cup fat-free milk

½ cup flour

½ tsp. baking powder

3 cups assorted fresh berries (such as raspberries, blueberries and sliced strawberries)

Preheat oven to 400F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1 inch baking pan; set aside. In a medium bowl, combine eggs, sugar, vanilla, and salt; whisk until light and frothy. Whisk In milk until combined. Add flour and baking powder; whisk until smooth.

Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving Makes 6

Nutrition facts per serving: calories: 141, protein(gm): 5, carbs(gm): 26, fat total(gm): 2, cholesterol(mg): 71, saturated fat(gm): 1, dietary fiber, total(gm): 3, sodium(mg): 86

Diabetic exchanges: fruit: 1, other carb: 2

(Recipe for Berry Pudding Cake is from the magazine Diabetic Living)

Hope you enjoyed the Berry Pudding Cake recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: blueberries, pie recipe, raspberries, strawberries

Grasshopper Brownies Recipe

June 21, 2012 Leave a Comment

Grasshopper Brownies

When you don’t have a lot of time to bake, you go through all your recipes, looking for something that would be easy. Well, try making Grasshopper Brownies. I know that it would be a little easier to make brownies from a box, but take some time to make them a little different.

Grasshopper Brownies Recipe

Grasshopper Brownies

21 ½ oz. package Pillsbury Fudge Brownie Mix

½ cup water

½ cup oil

1 egg

FILLING 4 cups powdered sugar

3 oz..pkg. cream cheese, softened

¼ cup margarine, softened

3 to 4 Tbsp. milk

¼ tsp. peppermint extract

1 tsp. vanilla

4 to 6 drops green food coloring

GLAZE 1 oz. (1 square) unsweetened chocolate

1 Tbsp. margarine

Heat oven to 350F. Grease bottom ONLY of 13×9 inch pan. Prepare and bake brownie mix according to package directions. Cool completely.

In large bowl, combine all filling ingredients; beat at medium speed until smooth. Spread over cooled brownies.

In small saucepan, melt chocolate and one tablespoon margarine over low heat, stirring occasionally; drizzle over filling. Store in refrigerator. 36 bars

(Recipe for Grasshopper Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed the Grasshopper Brownies, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: brownie, cake recipes, chocolate glaze, cream cheese, peppermint

Lemon Raspberry Muffins Recipe

June 15, 2012 Leave a Comment

Lemon Raspberry Muffins

Why not make Lemon Raspberry Muffins, it’s easy…and best of all they’re good. My family enjoys something sweet every now and then. So make them for Sunday, its one way of doing something special for your family.

Lemon Raspberry Muffins Recipe

Lemon Raspberry Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (D0 NOT THAW)

Heat oven to 425F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup. In large bowl, combine flour, sugar, baking powder and salt; mix well. In large bowl, combine flour, sugar, baking powder and salt; mix well

In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffin cups.

Bake at 425F. for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pans.

12 muffins

(Recipe for Lemon Raspberry Muffins is in Pillsbury Classic Cookbooks, The Best From 50 Years Of Bake-Off Contests, page 78, May 1999 issue)

Hope you enjoyed the Lemon Raspberry Muffins, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cupcake Recipes Tagged With: cupcake recipe, half-and-half, raspberry

Zucchini Bars Recipe

June 13, 2012 Leave a Comment

Zucchini Bars

When zucchini is plentiful at your market, starting in June, why don’t you try making Zucchini Bars? It has many different ingredients in the bars that make it very tasty. I think you’ll like it!

Zucchini Bars Recipe

Zucchini Bars

2 cups sugar

½ cup raisins and ½ cup chopped nuts

2 cups (3 medium) shredded zucchini

1 cup oil

1 tsp. vanilla

3 eggs

2 ½ cups flour

1 tsp. salt and 1 tsp. cinnamon

½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. nutmeg and ½ tsp. cloves

Frosting: 4 cups powdered sugar

3 oz. cream cheese, softened

1 tsp. vanilla

2 to 4 Tbsp. milk

Heat oven to 350F. Grease 15x10x1inch jelly roll pan. In large bowl, combine sugar, raisins, nuts, zucchini, oil, vanilla and eggs; blend well by hand. Stir in flour, salt, cinnamon, baking soda, baking powder, nutmeg and cloves; mix well by hand. Pour into greased pan. Bake at 350F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

In large bowl, combine all frosting ingredients, adding enough milk until frosting is of desired spreading consistency; beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator. 45 bars

(Recipe for the Zucchini Bars is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 62, October 1989 issue)

Hope you enjoyed the Zucchini Bars, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: cake recipes, cream cheese, nutmeg, raisins, zucchini bars

Strawberry Shortcut Cake

June 12, 2012 Leave a Comment

Strawberry Shortcut Cake

My mother-in-law, Marie Shea, made the Strawberry Shortcut Cake Recipe back in 1986. I can remember having this cake after a Saturday night meal. It was very different, but it was a “Shea” recipe, so it had to be good, and it was.

Strawberry Shortcut Cake

Strawberry Shortcut Cake

1 to 2 cups mini marshmallows

2 (10 oz.) packs frozen sliced strawberries

1 (3oz.) box strawberry jell-o (DRY)

2¼ cups flour

1 ½ cups sugar

½ cup Crisco

3 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

3 eggs

Grease a 13 x 9 inch pan (bottom ONLY), sprinkle marshmallows evenly in pan. Mix by hand the strawberries and jell-o, set aside.

Place all ingredients in bowl; beat 3 minutes on low speed. Pour batter on to of marshmallows. Spoon strawberries on top of batter. Bake in 350F. for 45 minutes, or until golden brown.

Mix the jell-o powder (DRY) into strawberries. DON’T make the jell-o with water.

(Recipe for the Strawberry Shortcut Cake is from Marie Shea)

Hope you enjoyed the Strawberry Shortcut Cake Recipe, if so; click “Like”.

Filed Under: Cake Recipes Tagged With: cake recipe, jell-o, marshmallos, strawberries

Amaretto Mousse Cheesecake Recipe

June 9, 2012 Leave a Comment

Amaretto Mousse Cheesecake

Back in 1987 I made this Amaretto Mousse Cheesecake for a friend’s birthday. She LOVED it so much, that I was making it for her 3 more times until summer was over. I didn’t mind…because it wasn’t going in the oven.

Amaretto Mousse Cheesecake Recipe

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs

½ cup margarine, melted

1 envelope KNOX unflavored gelatin

½ cup cold water

3 pkg. (8 oz. each) cream cheese, softened

1 ¼ cups sugar

1 can (5oz.) EVAPORATED MILK (not condensed)

1 tsp. lemon juice

1/3 cup Amaretto liqueur (I put a little more in)

1 tsp. vanilla

¾ cup heavy cream, whipped

Combine graham cracker crumbs with butter. Press onto bottom and up half way on the sides of a 9 inch springform pan; then chill.

In a small pot sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat till completely dissolved, about 3 minutes; set aside. In large bowl beat cream cheese with sugar until fluffy; about 2 minutes. Gradually add EVAPORATED milk and lemon juice, beat until mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla until blended. Fold in whipped cream. Pour into crust, chill 8 hours or overnight.

Omit amaretto, increase water to ¾ cup, and add ½ tsp. almond extract with vanilla.

(Recipe for Amaretto Mousse Cheesecake came with the bottle of Amaretto)

Hope you enjoyed making the Amaretto Mousse Cheesecake, if so, click “Like”.

Filed Under: Cake Recipes, No-Bake Recipes Tagged With: amaretto cheesecake, cream cheese, graham cracker crumbs, unflavored geltin

No-Bake Chocolate Swirl Cheesecake

Strawberry Cream Pie Recipe

Berry Pudding Cake Recipe

Grasshopper Brownies Recipe

Lemon Raspberry Muffins Recipe

Zucchini Bars Recipe

Strawberry Shortcut Cake

Amaretto Mousse Cheesecake Recipe

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