Thursday, December 23, 2010

Cherry Pudding

This is Santa's Pudding:
He is dieting.;)

4 oz. cornstarch- [vs 8 TB.] To make it rich and thick.

I use a postage scale and an empty plastic food or topping tub to measure this from working in a bakery (Hell's Kitchen!!;)], this will be most accurate 1] Most often you will get a thicker product as air or moisture in the dry ingredients causes expansion. 2] If not you will lose the most girth when dieting, it will not sneak up on you.

1 pkg. of cherry Kool-aide
sweetener equivalent to 1 cup of sugar or 6-8 tsp. of sweet 'n low bulk
8-10 cups of water
1 tB. salt
1 tB. vanilla
1 tB. butter or margarine

Dissolve the cornstarch in 1 cup of water
In a 12 to 15 cup skillet put the remaining ingredients except for the butter and vanilla
Simmering for about 4-5 minutes add the corn starch/water mixture and stir with a whisk (wire whisk) until it boils, keep stirring while counting to 130 or so and then remove from heat. Add the butter and stir until melted and it combines with the pudding, then, add the vanilla.

Put in a large 3 to 4 cup bowl or into individual pudding cups. Top with low fat frozen whipped topping to make a red and white Christmas pudding. You could top it with cinnamon, too.

Friday, November 5, 2010

Special Spice Carrot Cake

2 cups of shredded carrots
1 cup body force protein powder
1 tb baking powder
1 tsp cinnamon
1 tsp ginger
1/3rd cup of olive oil
1/2 tsp. vanilla extract
1 cup water

2/3 cup low calorie cream cheese in a tub
2 cups of cool whip type topping or cool whip
1/2 pkt. of crystal light raspberry lemonade or flavor of choice

For cake mix all ingredients and bake in a 9 inch loaf for about 40 minutes or until done at about 325 degrees for a glass loaf pan and 350 degrees for a tin loaf pan.
Cool and then cut in half so that you have two square pieces.
Cut these square pieces into three layers each (totaling 6 small square layers).
(You might divide the frosting in half to make it easier~ to determine 1/3 of a cup per layer)
Take one layer and top with 1/6th of the frosting. Add second layer and 1/6th of the frosting. Finally top with another layer (three layers now) and put 1/6th of the frosting across the top leaving the sides free of frosting. Trim any uneven edges from the sides to make a neat square.
This is one 4 inch square layer cake.
Repeat to make two of the cakes.

Sunday, March 21, 2010

Yogurt Dessert

Strawberry Orange Parfait~

1/2 cup berries (frozen)
1/3 of a naval orange
1/3 of a cup of plain yogurt (or more)

1 TB Splenda                Photo @:
1/2 tsp. vanilla extract (Watkins)
1 tsp. powdered cinamon

Spoon & Eat