Chocolate Bundt Cake with Berries and Cream

This cake was awesome!

serves 16 ( 6 points + for cake with berries and 2 T. Cool Whip) ( 5 points + w/o Cool Whip)

1 package sugar free chocolate instant pudding
1 Devil's Food cake mix
1-¾ c. skim milk
2 eggs
1 c. chocolate chips
berries of your choice
2 c. Cool Whip Free

Preheat oven to 350 and spray a bundt pan with cooking spray.
With an electric mixer, beat the first four ingredients together for 2 minutes. Stir in chocolate chips. Transfer to pan and bake for 50 minutes or until done. Cool in pan. Invert pan onto a serving dish. Top each slice with berries and Cool Whip

Potato Latkes

serves 6 ( 2 latkes and 2 T. applesauce =  6 points + )

3-½ c. shredded peeled potato
1-¼ c. grated onion
6 T. flour
¼ tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
1 large egg
¼ c. olive oil, divided
¾ c. unsweetened applesauce

Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour and next four ingredients in a large bowl.
Heat a large skillet over medium-high heat. Add 2 T. oil to pan and swirl to coat. Spoon ¼ c. potato mixture into pan and flatten slightly. Repeat 5 times to form 6 latkes. Cook 3-4 minutes per side or until golden brown. Remove from pan and keep warm. Repeat procedure with remaining oil and potato mixture to yield 12 latkes total.
Serve applesauce with latkes.

adapted from "Cooking Light"

S'more Trifle

This recipe was adapted from "Healthy Cooking"


serves 16 ( about 3/4 c. = 6 points)
1 package reduced sugar chocolate cake mix
1 can ( 12 oz) diet soda
2-1/2 c. + 2 T. skim milk, divided
2 packages ( 1.4 oz) sugar free instant chocolate pudding
1 carton ( 8 oz) Cool Whip Free
1/2 c. chocolate chips
8 reduced fat graham crackers, divided
1 jar ( 7 oz) marshmallow creme

In a large bowl, combine the cake mix and diet soda. Beat for 2 minutes. Pour into a 13 x 9 pan coated with cooking spray and bake at 350 for 30-35 minutes or until done. Cool completely.

Meanwhile, in a large bowl, whisk together the pudding with 2-1/2 c. milk until thickened. Fold in Cool Whip.
Coarsely crush 6 graham cracker sheets; set aside.
In microwave, melt chocolate chips with remaining milk. Stir until smooth.
Cut cake into 1" cubes.

In a trifle bowl or glass bowl, layer half of the cake cubes, pudding, crackers, chocolate chips and marshmallow creme. Repeat layers.
Crush remaining 2 graham cracker sheets and sprinkle over the top of the dessert.

Apple Cake with Cream Cheese Frosting

This is one of my favorite fall cakes. I made this for my great uncle's 86th birthday party.


serves 16-24 ( 16 = 8 points +, 20 = 6 points +, 24 = 5 points +)

• 2 eggs
• 1/4 c. canola oil
• 1/4 c. unsweetened applesauce
• 2 c. sugar
• 2 c. flour
• 1/4 tsp. nutmeg
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• 4 c. peeled, chopped apples

Frosting:

• 3 T. butter, softened
• 3 oz. reduced fat cream cheese
• 1 tsp. vanilla
• 1-1/2 c. powdered sugar
• milk

Beat eggs, oil and applesauce until foamy. Add sugar and beat until light and thick. Mix dry ingredients and gradually add to oil mixture. Mix well. Fold in chopped apples and vanilla. Spread in a 13 x 9 pan coated with cooking spray. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool.


For frosting, beat butter and cream cheese. Add powdered sugar and vanilla. Add milk as needed to achieve spreading consistency. Frost cake. Serve semi-warm or at room temperature.

Prosciutto, Fresh Fig and Parmesan Sandwiches

Figs are amazing! They have long been prized for their delicious taste. The Romans held figs in high regard and planted them in all of the lands they conquered. Pliny, a Roman writer of the first century, said " Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles."
The irresistible taste of the fig was the undoing of Cleopatra. Knowing she would reach for a fig, her enemies hid an asp in a basket of them!
Prosciutto and fresh figs are a classic Italian combination. This recipe was adapted from Cooking Light, using ingredients I had on hand. The combination of flavors is amazing!

Serves 4 ( 6 points)

4 tsp Dijon mustard
8 ( 3/4 oz) slices of Italian bread ( toasted)
Romaine lettuce leaves
2 oz. very thinly sliced prosciutto
2 oz. fresh Parmesan cheese, shaved
8 fresh figs, cut into thin slices
2 T. strawberry jam ( or fig jam if you can find it)

Spread 1 tsp. mustard over 4 slices of bread.  Arrange lettuce leaves over each bread slice. Divide prosciutto evenly over bread slices. Top evenly with cheese, then figs. Spread 1-1/2 tsp. jam over top piece of bread. Top each serving with 1 bread slice, jam side down.

Toasted Coconut Chocolate Chip Gelato

My daughter, Jessica, has done it again! I did not think anything could top the Intense Chocolate Gelato, being the extreme chocolate addict that I am, but this one did it! Coconut is such a summer-time flavor to me, so that could have something to do with it, but in all reality, this gelato flavor was amazing!

serves 6-8 ( 6 servings = 6 points)  (8 servings = 5 points)

2 c. + 3 T. 2% milk, divided
1-3/4 c. light coconut milk
1/2 c. coconut, toasted
1/2 c. sugar
1 tsp. coconut extract
1 tsp. vanilla extract
1 T. cornstarch
pinch of salt
1/2 c. semisweet chocolate chips, chopped

In a heavy saucepan, add 2 c. milk, coconut milk, sugar and salt. Bring to a low boil on med. heat. Be careful not to scorch. In a separate bowl, add remaining milk and cornstarch. Stir together until blended.
When milk and coconut milk come to a boil, add  the cornstarch mixture and extracts. Cook on low, whisking often so that clumps do not form. The mixture is cooked when slightly thickened. This takes about 10-15 minutes. Cool mixture to room temperature, then cool in refrigerator for a minimum of 12 hours.

Add the mixture to your ice-cream maker and follow manufacturers directions. When half the time has elapsed, slowly add the toasted coconut and chocolate chips. Freeze.

Potato Pizza

                                      

This twist on traditional pizza is another great way to use fresh summer produce.  It was fun to make and tasted great.

serves 6 ( 1/6 of the pizza = 6 points)

1 lb. 2 oz. potatoes, whole and unpeeled

3/4 c. flour

2 T. butter

1 egg

5 oz. fresh mozzarella, sliced

1 large tomato, sliced thin

salt, pepper, fresh or dried oregano and basil to taste

2 tsp. olive oil

Preheat oven to 425 and spray a 13 x 9 pan with cooking spray. Boil whole potatoes in a large pan of water until tender. Drain and cool in cold water. Peel. Place potatoes in a large mixing bowl. Beat. Add butter, egg and flour. Mix well. Spray hands with cooking spray and press dough into the bottom of the prepared pan. Top with sliced mozzarella, tomatoes, salt, pepper, basil and oregano. 

Drizzle with olive oil. Bake for 20 minutes or until golden and cheese is bubbly. Carefully slice and serve.

Frozen Chocolate Cherry Pie

This recipe comes right from " Weight Watcher's". It is so easy and so good! Chocolate lovers will get their fix from this one!

serves 8 (6 points)

1 Oreo pre-made pie crust

4 c. fat free frozen chocolate yogurt

40 maraschino cherries, chopped

1/2 c. Cool Whip Free

3/4 oz. bittersweet chocolate, chopped

8 maraschino cherries with stems for garnish

In a large mixing bowl, combine the softened chocolate yogurt with the chopped cherries. Transfer to the Oreo crust. Cover and freeze for several hours or until firm.

Cut pie into wedges and top each with 1 T. Cool Whip. Garnish with chocolate and cherries.

Frozen Lemon Pie

I have been making this pie in the summertime for years! If you have not tried fat free sweetened condensed milk, give it a try! You cannot tell a difference! You will love this refreshing pie. You can switch the lemon juice for lime to try a different variation too!

Frozen Lemon Pie: serves 8 ( 6 points)

1 premade Oreo cookie pie crust
1 can FF sweetened condensed milk
1/4 c. lemon juice from concentrate
8 oz. Cool Whip Free
3-4 drops yellow food coloring ( if desired)
chocolate syrup
strawberries

Stir together the lemon juice and sweetened condensed milk until well blended. Fold in the Cool Whip. Transfer to the pie crust. Cover and freeze several hours or overnight. Remove from freezer 10-15 minutes before serving. Slice into 8 wedges. Top each wedge with a sliced strawberry and drizzle with a little chocolate syrup.

Chicken Cordon Bleu

from Taste of Home's "Healthy Cooking"

Chicken Cordon Bleu: serves 4 ( 6 points)

1 large shallot, finely chopped

2 oz. cremini mushrooms, diced

2 slices Canadian bacon, diced

1 tsp. dried rosemary

4 ( 4 oz) boneless skinless chicken breast halves

salt and pepper to taste

4 slices Sargento reduced fat Swiss cheese

1 c. FF chicken broth

Coat a large nonstick skillet with cooking spray. Cook the shallot, mushrooms, bacon and rosemary until tender. Cool. Chop the cheese slices and add half to the mushroom mixture.

Flatten chicken breasts to 1/4", sprinkle with salt and pepper. Spoon mushroom mixture evenly down the center of each chicken breast. Roll, starting with the short side. Secure with toothpicks. Place seam side down in a large skillet coated with cooking spray. Cook 3-4 minutes er side or until browned. Add chicken broth. Cover and cook 10 minutes or until cooked through. Remove chicken from pan. Cook broth until reduced to about 1/2 c. To serve, remove toothpicks from chicken, pour sauce over the top and top with remaining cheese.

Pork Chops wih Parmesan Sauce

from Taste of Home's "Healthy Cooking"

Pork Chops with Parmesan Sauce: serves 4 ( 6 points) You can also double the amount of pork, but do not double the sauce. There is plenty!

4 boneless pork loin chops ( 4 oz each)
salt and pepper
2 T. flour
1 c. skim milk
1/3 c. grated Parmesan cheese
2 T. minced onion
1tsp. parsley
1/4 tsp. dried thyme

Sprinkle chops with salt and pepper. Cook in a nonstick skillet coated with cooking spray until juices run clear. Remove pork and keep warm.
Whisk the flour and milk together. Add to the pan. Cook and stir until thickened. Stir in remaining ingredients. Serve with pork.

Pizza Panzanella Salad

Pizza Panzanella Salad: serves 6 ( 6 points)

1 ( 10 oz) thin crust Boboli cheese crust pizza
4 c. chopped Romaine lettuce
1 c. cherry tomatoes, halved
2 small bell peppers, your color choice
2 T. chopped, pitted Kalamata olives
1 small cucumber, seeded and thinly sliced
1 ( 15 oz) can navy beans, drained and rinsed
1/2 c. thinly sliced red onion
3 oz. fresh mozzarella cheese, diced
2 T. grated Parmesan cheese

Dressing:
2 T. red wine vinegar
1 T. olive oil
2 T. water
salt, pepper and oregano to taste

Place pizza crust on oven rack. Bake at 450 for 8-10 minutes or until crisp. Cut into 1" pieces.
Meanwhile, combine remaining ingredients through mozzarella cheese in a large bowl. Whisk dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with Parmesan cheese.

Homemade Fish Sticks

Easy and taste great. This one comes from Taste of Home's "Healthy Cooking"

Serves 2 ( 6 points)

1/2 c. flour

1 egg, beaten

1/2 c. dry bread crumbs

1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. lemon pepper seasoning

3/4 lb. cod filets, cut into 1" strips

butter flavored cooking spray.

Preheat oven to 400 degrees and spray a large baking sheet with cooking spray.

Place flour in a shallow bowl. Place bread crumbs with spices in another shallow bowl. Place beaten egg in a small bowl.

Dip fish in flour, then egg, then coat in breadcrumb mixture. Place on baking sheet. Spray fish with butter flavored spray. Bake 101-2 minutes or until fish flakes easily with fork. Turn once half-way through.

Cocoa Rubbed Chicken with Barbeque Table Mop

Cocoa Rubbed Chicken with Barbeque Table Mop: serves 8 ( 6 points)

from the "Enlightened Chocolate" cookbook.

1/2 c. chili powder
1/4 c. unsweetened cocoa ( Not Dutch process)
3 T. brown sugar
2 tsp. cayenne pepper
1 c. BBQ sauce
3/4 c. ketchup
1/3 c. freshly squeezed orange juice
2 tsp. grated orange zest
1 T. soy sauce
1 tsp. Tobasco sauce
2 ( 3.5 lb) chickens, quartered

To make cocoa rub, combine the first four ingredients in a bowl.
To make the mop, combine the remaining ingredients, minus the chicken, and set aside.

Arrange chicken on a single layer on a baking sheet. Sprinkle cocoa rub generously on both sides of chicken, pressing to adhere. Let stand at room temperature for 1 hour.
Prepare grill to medium high and spray the rack with nonstick spray. Place chicken on grill. Cover and cook until chicken is cooked through, turning about every 5 minutes.
Serve chicken hot or warm, with skin removed and heated mop sauce on the side ( I heated mine in the microwave)

Enjoy!

Carrot Cake With Toasted Coconut Cream Cheese Frosting

from "Cooking Light" magazine

Carrot Cake with Toasted Coconut Cream Cheese Frosting: Serves 16 ( 6 points)

3/4 c. flour
1/4 c. quick cooking oats
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/4 c. canola oil
1 ( 2.5 oz) jar carrot baby food
1-1/4 c. finely grated carrot
1/2 c. golden raisins

Frosting:
1/3 c. reduced fat cream cheese
1 T. butter, softened
1-1/4 c. powdered sugar
1/2 tsp. vanilla
1/4 c. flaked coconut, toasted

Preheat oven to 325 and spray an 8" square baking pan with cooking spray.

Combine flour and the next five ingredients ( through salt) in a food processor. Process 6 times or until blended.
Place flour mixture in a large bowl. Combine sugar, oil, baby food and eggs. Add to flour mixture and stir until just moist. Stir in grated carrot and raisins. Spoon into the 8" pan and bake for 40 minutes or until done. Cool completely

To prepare frosting, combine cream cheese and butter. Beat until creamy. Add powdered sugar and vanilla, beating until smooth ( do not overbeat) Spread over cake; sprinkle with coconut. Cover and chill until serving.

Salted Chocolate Ganache Cake

Salty and sweet...is there anything better?

This recipe comes from "Cooking Light" magazine.

Salted Chocolate Ganache Cake: serves 8 ( 6 points)

1-1/4 c. cake flour
1-1/2 tsp. baking powder
1/2 c. dark brown sugar
1/4 c. butter, softened
1 large egg
3/4 c. FF evaporated milk
1 tsp. vanilla
2 egg whites
3 T. dark brown sugar
2-1/2 oz. dark chocolate, divided
1 T. butter
1/4 tsp. sea salt

Preheat oven to 350. Coat a 9" round cake pan with cooking spray.

Mix flour and baking powder in a small bowl; set aside.
Place 1/2 c. dark brown sugar and 1/4 c. butter in a large bowl; beat with a mixer until well blended. Add egg and mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Beat egg whites at high speed until foamy. Gradually add 3 T. dark brown sugar, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Grate 1/2 oz. chocolate and fold into batter. Pour batter into prepared pan and bake at 350 for 23 minutes or until a toothpock inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Chop remaining 2 oz. chocolate and place in a microwave safe dish with 1 T. butter. Microwave for 15 seconds at a time, stirring after each until chocolate is smooth. ( Mine only took 20 seconds) Spoon over cake. Sprinkle with sea salt. Cut into 8 wedges.

Caramel Pecan Apple Pie

Caramel Pecan Apple Pie: Serves 8 ( 6 points)

7 c. sliced peeled apples
1 tsp. lemon juice
1 tsp. vanilla
1/4 c. finely chopped pecans
1/4 c. packed brown sugar
2 T. Splenda
1 T. cornstarch
4-1/2 tsp. cinnamon
1 unbaked refrigerated pie crust ( Pillsbury)

Topping:
2 T. flour
2 T. sugar
2 T. light stick butter
1/4 c. finely chopped pecans
1/4 c. caramel ice-cream topping ( fat free, which most of them are)

In a large bowl, toss the apples with lemon juice and vanilla.
Combine the pecans, sugar, Splenda, cinnamon, and cornstarch. Add to the apple mixture and toss to coat.
Line a 9 " pie pan with crust. Pour apple mixture into crust.
To make topping, mix flour and sigar. Cut in butter. Stir in pecans. Sprinkle over the top of the pie. Bake at 350 for 55-60 minutes or until browned and filling is bubbly. I had to cover mine with foil for about 15 minutes to get it to be bubbly because the top was getting browned. Remove from oven and drizzle immediately with caramel sauce. Cool on a wire rack.

adapted from "Healthy Cooking"

BBQ Chicken Pizza

BBQ Chicken Pizza: serves 6 ( 6 points)

1 Boboli ( 12 oz) thin crust pizza

2 c. shredded chicken breast ( use a rotisserie chicken)

1/2 c. thin BBQ sauce such as Open Pit

1/2 c. shredded mozzarella cheese

1/2 c. reduced fat cheddar cheese

Roma tomatoes

dried basil

Shred chicken from a rotisserie chicken. Mix with BBQ sauce. Place chicken over crust. Mix mozzarella and cheddar cheeses together. Spread over chicken mixture. Slice tomatoes thinly and place on pizza. Sprinkle with basil. Bake at 425 for 20 minutes. Bake pizza directly on an oven rack, not on a pan. Use a pan to slide pizza onto from the oven.

Chicken Tetrazzini

Chicken Tetrazzini: Serves 6 ( 6 points)

1/2 lb. uncooked spaghetti
1/4 c. finely chopped onion
1 garlic clove, minced
1 T. butter
3 T. cornstarch
1 can ( 14.5 oz) FF chicken broth
1 can (12 oz) FF evaporated milk
2 boneless skinless chicken breasts, cooked and cubed ( 1 lb. before cooking)
1 can ( 4 oz) mushrooms, drained
salt and pepper to taste
2 T. Parmesan cheese, grated
paprika to taste

Cook spaghetti according to package directions; drain.
In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth. Stir into the onion mixture. Brong to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8" square baking pan coated with cooking spray. Bake, covered at 350 for 20 minutes. Uncover and sprinkle with Parmesan cheese and paprika. Bake, uncovered for 5-10 minutes longer or until heated through.

Broccoli and Chicken Casserole

Broccoli and Chicken Casserole: serves 8 ( 6 points)

6 oz. whole wheat narrow egg noodles
2 lbs. boneless, skinless chicken breast, cooked and cubed
16 oz. frozen chopped broccoli, thawed
2 cans 98% FF cream of chicken soup
1 c. skim milk
1 c. shredded swiss cheese
basil, salt and pepper to taste
Paprika

Cook noodles according to package directions. Drain.
Mix noodles, chicken and broccoli in a large bowl.
Stir together soup, milk, cheese, basil, salt and pepper. Stir this mixture into the noodle mixture. Transfer to a 13 x 9 pan coated with cooking spray. Cover and bake at 350 for 40-45 minutes. Sprinkle with paprika.