Divide whipped cream and berries with syrup among wontons. Repeat layering 2 more times.
Each serving 365 calories, 4 gr protein, 38 gr carbohydrates, 23 g fat (11 g sat.) 2 fiber 64 mg cholesterol and 23 mg sodium.
|Easy Cocoa Mousse
envelope unflavored gelatin
gelatin over water in saucepan; let stand 5 minutes. Cook
over low heat until gelatin is dissolved.
Beat eggs until light: Add sugar gradually until mixture thickens.
Beat flour and salt. Add vanilla and almond, cream and enough milk to fill freezer about 2" from the top.
Freeze in 1½ gallon freezer.
Homemade ice cream was a favorite in our family for years.
If there is any left it can be kept in the freezer and will not get hard if it has the flour added.
** Caution: When using raw eggs, immerse shells in boiling water for 30 seconds prior to use.
Granny Smith Apples, peeled, cored and thinly sliced into
In small bow, combine sugar and cinnamon; sprinkle over cake mix. Drizzle with butter.
Bake 30 minutes or until golden brown on top.
Serve with Ice Cream or whipped cream.
Variations: You may add ¼ Cup raisins, oatmeal, or nuts to the sugar cinnamon mix.
from the Heart Cookbook
For crust, beat butter and sugar in large bowl until well blended. In another bowl combine flour and oats. Add to butter mixture for streusel topping; press remaining oat mixture into greased 9" baking pan.
Set aside. and make filling by combining all ingredients except powdered sugar; blend.
Pour filling over crust; sprinkle with reserved oat mixture. Press lightly into filling.
Bake 350º for 30-35 minutes until golden brown.
Cool. Cut in squares.
Sprinkle with powdered sugar just before serving.
from the Heart Cookbook
Bring to boil over medium hi heat, stirring constantly until thickened and clear.
Reduce heat to medium; boil 1 minute. Stir in cherries and almond extract; pour int 8" baking dish.
For topping combine dry ingredients; cut in butter with pastry blender until mixture resembles coarse crumbs.
Whisk egg and milk in small bowl. Add to dry ingredients & stir until moistened. Drop tablespoons of dough onto cherry mixture.
Bake 25-30 minutes or until topping is light golden brown. Serve warm with whipped cream.
You may substitute 2 (20oz) can cherry pie filling. Then omit ¾ cup sugar and cornstarch in the filling.
from the Heart Cookbook
can nonfat evaporated milk
Put beater, bowl, and evaporated milk in the freezer for an hour. Beat milk until thick like whipped cream. Fold in Chocolate sauce. Freeze 1½ hours.
95 calories, .56 gr Fat (.34 sat. fat) per 3 oz.
Return to low heat and simmer for 5 minutes until dissolved. Remove from heat, stir in vanilla, and serve hot or cold.
116 calories per ¼ cup. .94 gram fat (.56 sat)
in Pan pie crust:
Whip cream until stiff peaks form and fold into topping. Spread carefully over dessert. Refrigerate at least 6 hours. Garnish with fresh strawberries when available.
Makes 68 servings
3 1/2 cups
berries on top of the stove over medium heat, until
cooked through, approximately 8 to 10 minutes. Add the
sugar, cornstarch, salt and lemon juice and stir until
egg whites beaten very stiff
Pour into greased 9" pie pan and Bake.
325º for 30 minutes
1 Cup Whipping Cream Cover baked pie and chill. Can also use fresh fruit filling or ice cream or pudding. Hollow out center before baking for these.
package (3oz) instant butterscotch pudding mix
Beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and spices. Fold in topping. Spoon into dessert dishes and chill. Garnish with gingersnaps if desired.
|Alternate layers of
rice pudding and raspberries and
put in tall stem glasses.
Top with sliced toasted almonds.
|Top canned figs
with sour cream or plain yogurt.
Sprinkle with cardamom or nutmeg.
|Dipped Apple Wedges
in maple syrup and finely
Seed Yogurt Sauce
Prep time 5 minutes
1 C plain yogurt
2½ T honey
½ tsp. poppy seeds
Whisk together all ingredients. Serve over Berries or Gingerbread. Great and Quick!
Bring 1 1/2 cups water to a boil. Add rice, salt and stir. Reduce heat, cover and simmer for 20 minutes.
Add 1 1/2 cups milk. Cook over medium heat until thick and creamy
about 12 minutes.
Combine 1/2 Cup milk with raisins, and egg. Cook approximately 2 minutes longer. Add sugar or sweetener. I use 1/4 C raw sugar and 3 tsp. Stevia at the end of cooking. Be sure rice is fully cooked or pudding will get hard from sugar. Stays smooth and creamy with this procedure. Ready to eat for breakfast or dessert anytime!
NOTE: Optional: You may put this in the oven for the last steps and brown it for 10-15 minutes. Top with cinnamon, nutmeg if desired. Beautiful and Delicious!
1 C. Flour, 1/2 C.
butter, 1/4 tsp. salt, 2 tsp. cold water
1 C. water, 1/2 C. butter, 1 tsp. almond flavoring, 1 cup flour, 3 eggs.
Mix butter and water in saucepan and bring to rolling boil. Add flavoring and remove from heat. Immediately stir in flour, add eggs one at a time, beating well after each addition. Spread over 1st mixture. Bake until crisp at 350° for 1 hour. While still warm frost with powdered sugar icing.
2 C. sifted powdered sugar, 2 tsp. butter, 2 Tbsp. hot water Cream together and add 1 tsp almond flavoring.
Mrs. R. L. Chrisinger
Offered by: Fran & Deb Clancy
12 oz. can Evaporated Milk
1 cup sugar
1/2 box Vanilla Wafers
-Chill 1 can evaporated milk
-Line 9" x 12" pan with crushed vanilla wafers
-Squeeze the 2 lemons for juice (rind is optional, I never put it in)
-Whip the evaporated milk until stiff
-Mix in gradually: sugar & lemon juice
-Pour mixture into the 9 x 12 PAN
-Sprinkle top with the extra vanilla wafer crumbs
-Freeze & Serve
This can be used as a dessert or even as a side dish with Ham.
Cream butter and sugar, add eggs one at a time, add crushed pineapple, add bread and put into 8x8 inch casserole pan.
Bake 1 hour.
Muriel Kopecky Ponderosa RV Resort #50 Lakeside, AZ & Tucson, AZ July 2009
cup chopped nuts (almonds or pecans are good) (optional)
coconut flakes; 4-5 teaspoons if rolling in
tablespoon Virgin coconut
oil; melted or softened if hard
teaspoon ground flax seeds
teaspoon pure vanilla extract
– 1/2 teaspoon Stevia® (sweeten to taste)
teaspoon almond extract
or Himalayan Pink Salt
or Himalayan Pink Salt
Preheat oven to 400°F. Lightly brush a 10-inch spring form pan with Enova™ brand oil.
To prepare crust, combine cereal, cookies and Enova™ brand oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
To prepare cheesecake, combine cream cheese, yogurt, 1/3 less fat cream cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
Combine water and gelatin in small microwaveable bowl; microwave at HIGH for 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries before serving.
Yield: 16 Servings
1/2 Cup plain yogurt (preferably whole milk organic)
1 banana, cut into 2 pieces
2 egg yolks -raw/organic
2 Tbsp. virgin Coconut Oil, melted
2 Tbsp. Flaxseeds (ground)
Crushed ice (optional)
Put all items in blender at medium speed. Add crushed ice last, if using, and blend. Makes 2 servings
You can sub flaxseeds with almond nuts, sesame seeds, sunflower seeds or other healthy nuts.
You may also freeze this and use as a dessert or frozen yogurt. This may be used for breakfast giving plenty of energy for all morning.
Soften cream cheese and butter at room temperature; blend. Stir in flour. Shape into 1” balls (about 2 dozen). Place in 1 ¾” muffin cups. Press dough on bottom and sides. Could press with a round bowl measuring-spoon.
These may be stored in plastic freezer bags in freezer for travelers.
Pumpkin Angel Dessert
Mix all but cake mix & butter together and beat well. Pour into greased 9X13 Pyrex cake pan. Sprinkle cake mix (dry) over mixture. Drizzle 1 ½ cubes melted butter over top. Bake 350° for 25 minutes, then reduce to 325° for 25 more minutes or until knife comes out clean.
Fruit Cocktail Dessert
into flour ingredients. Sprinkle 1 cup brown sugar and ¾ cup chopped
nuts on top. Bake about 40 minutes at 350° in a 9x13 inch pan. Serve
with whipped cream or ice cream with a maraschino cherry on top.