Root Beer Float Pie

August 2, 2013 Leave a Comment
Root Beer Float Pie

Root Beer Float Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is the kind of recipe your kids will look back on and always remember.  And the only appliance you need is the refrigerator.  (This recipe is Diabetic Friendly)

                Cindy Reams                                                                       Philipsburg, Pennsylvania

 

Root Beer Float Pie Recipe

Root Beer Float Pie

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

¾ cup cold diet root beer

½ cup fat-free milk

1 pkg. (1 oz.) sugar-free vanilla pudding mix

1 graham cracker crust (9 inches)

Maraschino cherries, optional

Set aside and refrigerate ½ cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.  Fold in half of the remaining whipped topping.  Spread into graham crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

8 servings

 

(Recipe for Root Beer Float Pie was in tasteofhome.com)

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Tropical Pineapple Smoothie

June 14, 2013 Leave a Comment
Tropical Pineapple Smoothies

Tropical Pineapple Smoothies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Around our house, we often make these yummy shakes.  To make the shakes healthier, we substitute fat-free milk and ice cubes for the ice cream.  They are fast and nutritious!

                Polly Coumos                                                                                    Mogadore, Ohio

 

Tropical Pineapple Smoothie Recipe

Tropical Pineapple Smoothies

1 cup fat-free milk

1 can (8 oz.) unsweetened crushed pineapple

½ cup unsweetened pineapple juice

3 Tbsp. sugar

½ tsp. vanilla

¼ tsp. coconut extract

6 ice cubes

In a blender, place the first six ingredients; cover and process until smooth.

Add ice cubes; cover and process until smooth.

Pour into chilled glasses; serve immediately.         3 servings

 

(Recipe for Tropical Pineapple Smoothies was in tasteofhome.com)

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Chocolate Crepes with Raspberry Sauce

May 12, 2013 1 Comment
Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Everyone at the table will feel special eating this scrumptious treat.  Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Rebecca Baird                                                                                   Salt Lake City, Utah

               

Chocolate Crepes with Raspberry Sauce Recipe

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk

½ cup fat-free evaporated milk

2 egg whites

1 egg

1 cup flour

¼ cup plus 1/3 cup sugar, divided

¼ cup baking cocoa

½ tsp. salt

4 ½ tsp. cornstarch

1cup water

4 ½ cups fresh or frozen raspberries, thawed, divided

Reduced-fat whipped cream in a can

1 tsp. confectioners’ sugar

In a small bowl, combine the milk, evaporated milk, egg whites and egg.  Combine the flour, ¼ cup sugar, cocoa and salt, add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

In a small saucepan, combine cornstarch and remaining sugar; set aside.  Place water and 3 ½ cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

Strain puree into cornstarch mixture and discard seeds.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Transfer to a small bowl; refrigerate until chilled.

Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat.  Stir crepe batter; pour a scant 3 tablespoons into center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to wire rack.

Repeat with remaining batter, coating skillet with cooking spray as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Spread each crepe with 2 tablespoons sauce.  Fold each crepe into quarters; place two crepes on each of eight individual plates.  Top servings with remaining sauce and 1 tablespoon whipped cream.  Garnish with remaining raspberries and sprinkle with confectioners’ sugar.             8 servings

 

(Recipe for Chocolate Crepes with Raspberry Sauce was on www.tasteofhome.com)

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Soft Orange Custard

March 27, 2013 Leave a Comment
Soft Orange Custard

Soft Orange Custard

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day.  It’s a light, lovely dessert!

Sue Friend                                                                                 Lynden, Washington

Soft Orange Custard Recipe

Soft Orange Custard

2 Tbsp. butter, soften

2/3 cup sugar

2 eggs lightly beaten

2 Tbsp. flour

¼ tsp. salt

¼ cup orange juice

1 ½ tsp. grated orange peel

1 tsp. lemon juice

1 cup fat-free milk

In a small bowl, beat butter and sugar on medium speed for 1 minute.  Add the eggs, flour and salt.  Beat for 2 minutes or until thickened.  Add the orange juice, orange peel and lemon juice.  Stir in the milk.

Pour into five 6 oz. ramekins or custard cups.  Place ramekins in a 13×9 inch baking pan.  Add 1 inch of boiling water to pan.

Bake, uncovered, at 325 F. for 35-40 minutes or until a knife inserted near the center comes out clean.  Remove ramekins from water bath.  Serve warm or chilled.  Refrigerate leftovers.       5 servings

(Recipe for Soft Orange Custard was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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