Peppermint Icebox Cheesecake

1 8 oz package of fat-free cream cheese
3/4 cup half and half divided

about 1/3rd of an 8 oz container of whipped topping
sweetener to equal 2/3 cup of sugar
1 to 2 caps of peppermint extract--Watkins imitation
1/2 box sugar free vanilla or French vanilla instant pudding and pie filling(4srvg.)
 8 inch round pie pan
non-stick cooking spray

soften cream cheese to room temperature

add 1/4 cup half and half blend with hand mixer until smooth on low to medium speed add peppermint extract and sweetening

combine instant pudding in another bowl with 1/2 cup of half and half

Add whipped topping, a small amount to pudding, mix lightly
Add this to cream cheese, combine, add rest of whipped topping (Cool Whip) to this from the rest of the 8 oz tub, reserve a little if you want to decorate the top, also don't use the entire package if you want a denser dessert.
Spread in 8 inch pie pan that is prepared with non-stick coating.
Dust with cocoa powder and a packet of splenda.

Refrigerate or freeze if not eating right away.

How to Make a Diet Pumpkin Pie for the Holidays

1 can of pumpkin puree--Libby's solid pack pumpkin
3 whole eggs or even 4
1 1/2 Tb flour
sweetening equivalent to 1 1/3 cups of sugar
1 tb of maple extract
1 tsp vanilla extract
1/4 tsp salt, plus, curry powder, cinnamon and nutmeg-- or pumpkin pie spice a total of 2 tsps.
6 oz. of toasted coconut if wanted

This photograph has a rich, velvety center which is what you will get with this recipe, choose an aluminum or glass pie plate or even a glass cake or loaf pan in an average size so you can pour the filling a little thick. Just like this without the crust.

Line square pan with butter or margarine,
Combine filling ingredients-- add 1/2 package of instant vanilla sugar free pudding 4 serving size instead of vanilla extract or 1/2 package of butterscotch instant sugar free Jello pudding mix instead of the maple extract if desired-- either way mix the filling ingredients, stirring the eggs well, (all but the coconut) and pour into pan with or without coconut 'crust.'

Bake at 350 to 375 degrees for 45 to 55 minutes until a toothpick comes clean when tested.

Refrigerate leftovers this will firm up into a pudding cake kind of treat or freeze in squares like an "Eskimo pie" treat.

Something like image this with a dark pumpkin center but in squares--delicious.

Root Beer Float with a Twist

You've got to try this *smashing* Black Cow soda, with Root Beer and Praline|butter Pecan Blue Bunny ICE Cream.


2 small scoops of ice cream
1 dollop of low fat frozen non-dairy topping
Root Beer
Additional vanilla extract and a pinch of Stevia or Splenda.

Glass, a tall thin glass, a maragarita glass, a wine glass, a parfait glass or something like that, even a styrofoam cup, so it stays chilled. Do you have one of those insulated tumblers from WalMart? That's good.

Line up the 1/2 - 1/3 cup of ice cream into two or three scoops, top with one or two spoons of cool-whip and add Root Beer to Cover. Use a tall teaspoon and two or three -- or just one straw -- whatever you think is fun.

Chocolate Stovetop Custard

4 oz cornstarch
8 TB cocoa
10 cups water
2/3 cup non-fat dry milk or 1 cup evaporated skim milk
2 Tb ground flax seed
8 tsp. sweet' n low bulk
1 Tb salt
1/2 tsp. vanilla extract
1 1/4 cup water for dissolving corn starch

Large sauce pan that will hold 12-14 cups

Put water, milk, flax, cocoa, sweet 'n low and salt in large sauce pan or Dutch oven, do not use Pyrex it gets too hot. Mix corn starch into the additional 1 1/4 cups of water at end of ingredient list. Stir both mixtures with wire whisk whisking the cornstarch and water until dissolved, turn on heat and whisk the dissolved cornstarch into the chocolate milk mixture in the sauce pan. Bring to a boil stirring with a wire whisk and a large spoon until the mixture has boiled one minute.

Makes 12 cups plus.

Thick and Bold Chocolate Milk Shake

!/3 cup evaporated skim milk
1 1/2 Tb Sugar free pudding mix (chocolate or chocolate fudge)
1/4 tsp sweet n low bulk
5-7 medium to large ice cubes
2 tsp. unsweetened cocoa powder
Cool Whip for garnish
1/2 cup water or more if needed
1TB. sugar free Hershey's Syrup in place of one tsp, of the cocoa if desired

Put everything in the blender except the ice and Cool Whip
Add 2 ice cubes and blend
Add ice one more cube at a time
Add ice until as thick as you like and fully blended

Pour into a large 12-16 oz. glass or insulated tumbler
Add Cool Whip and a spoon

Alternate version
Substitute 1 1/2 - 2 envelopes reduced calorie hot cocoa mix for the pudding mix.

Makes one or two servings.

 

Chocolate-Jello 'Mock Nesselrode Pie'

5 cups of skim or low fat milk
2 envelopes Knox gelatin (unflavored gelatin)
sweetening = 1 1/4 cups sugar
6 TB cocoa
1 tsp vanilla
1 TB salt

dissolve gelatin in 1/4 cup of the milk by sprinkling over cold milk and letting gel up Then heat over low heat until gelatin is dissolved into liquid with no granules left.

Add the rest of the milk,the cocoa, sweetening and simmer until the chocolate dissolves. Add vanilla and salt and and pour into 9x9 inch glass pan.

After set divide with plastic spatula into serving squares, takes about three to five hours.

Eat this with low fat "cool whip."
Also, the Cream Cheese Cookies make it most filling--trim2thebrim;]

You don't have to make (see note*)to put on top--for diet version use all sugarless ingredients.

• 8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
• 1/2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
• 1/2 cup good quality orange marmalade
• 1/2 cup chopped candied ginger
• 1/2 cup dark rum

 Note*the nesselrode sauce 

Kool Whip & More

Alittle cinnamon ~ maybe.