Sunday, November 29, 2009



1/4 c. butter
1 c. chopped pecans
1 1/3 c. coconut
1 can sweetened condensed milk
1/3 c. flour
1/4 tsp. salt
1/4 tsp. soda
3 eggs
1/3 c. water
1 c. sugar
1 tsp. vanilla

Line jelly roll pan with foil. Melt butter on foil, sprinkle with nuts, coconut and condensed milk. Beat eggs until fluffy. Gradually add sugar and remaining ingredients, blending well. Pour over chocolate. Bake at 375 degrees for 20 to 25 minutes; while warm, sprinkle with powdered sugar. Cover with towel, flip over, remove foil and roll up cake like jelly roll. Let cool.

Cranberry-Orange-Nut Cookies

Cranberry-Orange-Nut Cookies

From EatingWell: November/December 2007

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

Cranberry-Orange-Nut Cookies Recipe

2 1/2 dozen cookies

Active Time: 35 minutes

Total Time: 1 1/2 hours

Nutrition Profile


  • 1 1/2 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 1 cup plus 3 tablespoons sugar, divided
  • 1/2 cup smooth, unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons orange juice


  1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
  2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
  5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Tips & Notes

  • Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.


Per cookie: 102 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Thumbprint Cookies

My grandmother always made thumbprint cookies for Christmas and I was looking for a healthier recipe. I'll be giving this one a try.

Fig ‘n’ Flax Thumbprint Cookies

From EatingWell: November/December 2009

Your rating: None Average: 4.6 (17 votes)

We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.

"OMG! as my daughter would say! I feel like I have died and gone to heaven! I love Flax anything and this recipe looks amazing. Thank you for the recipe. I cannot wait to try it. "
Fig ‘n’ Flax Thumbprint Cookies Recipe

2 1/2 dozen cookies

Active Time: 45 minutes

Total Time: 1 1/4 hours

Nutrition Profile


  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar, divided
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup fruit preserves

You Might Also Like


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  2. Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.
  3. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.
  4. Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it.
  5. Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 5 days. Or bake with no preserves and reduce baking time to 12 to 14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves.
  • Ingredient Notes: Look for ground flaxseeds (or flax meal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.


80 calories; 4 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 14 mg sodium; 35 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Healthified Green Bean Casserole

6 servings, about 3/4 cup each

Active Time: 30 minutes

Total Time: 45 minutes


  • 3 tablespoons canola oil, divided
  • 1 medium sweet onion, (half diced, half thinly sliced), divided
  • 8 ounces mushrooms, chopped
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry, (see Ingredient Note)
  • 1 pound frozen French-cut green beans, (about 4 cups)
  • 1/3 cup reduced-fat sour cream
  • 3 tablespoons buttermilk powder, (see Ingredient Note)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
  3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
  4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Tips & Notes

  • Ingredient notes:
  • Don't use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
  • Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Our modification since we couldn't find the buttermilk powder: 3/4 c buttermilk, 1/4 c. reconstituted non-fat dry milk, 2 tbsp non-fat dry milk powder (for consistency)


Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.

Nutrition Bonus: Calcium (16% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 fat

Sugar Snap Salad


Yield: 4 servings (3/4 cup each)
Source: "The Eating Well Diabetes Cookbook"


- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1-1/2-inch-long slivers


Cook peas in lightly salted boiling water in a medium
saucepan until tender-crisp, 2 to 3 minutes. Drain and
rinse under cold running water.

Whisk vinegar, oil, salt and pepper in a large bowl.
Add scallions, bell pepper and the peas; toss to coat.
Serve within 1 hour.

Nutritional Information Per Serving (3/4 cup each):
Calories: 104, Fat: 7 g, Cholesterol: 0 mg, Carbohydrate: 9 g,
Protein: 2 g, Fiber: 3 g, Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat

Nancy's Ruby Chicken

4 chicken breast
1 small bottle catalina dressing
1 can whole cranberry sauce
1 envelope dry onion soup mix
1/4 c. chicken broth

Preheat oven to 350 degrees.

Place chicken in 9 x 13 pan sprayed with non-stick baking spray. Mix remaining ingredients together and pour over chicken.

Bake 1 hour.

Parmesan Butternut Squash Gratin

Nutrition Facts

Serving Size 1 (213g)

Recipe makes 6 servings

The following items or measurements
are not included below:

1/8 teaspoon pepper

Calories 197
Calories from Fat 87 (44%)
Amount Per Serving %DV

Total Fat 9.7g 14%

Saturated Fat 5.9g 29%

Monounsaturated Fat 2.5g

Polyunsaturated Fat 0.5g

Trans Fat 0.0g
Cholesterol 25mg 8%
Sodium 278mg 11%
Potassium 704mg 20%
Total Carbohydrate 26.2g 8%

Dietary Fiber 4.1g 16%

Sugars 4.5g
Protein 4.9g 9%
Vitamin A 20624mcg 412%
Vitamin B6 0.3mg 15%
Vitamin B12 0.2mcg 2%
Vitamin C 43mg 72%
Vitamin E 0mcg 0%
Calcium 168mg 16%
Iron 1mg 9%

Parmesan Butternut Squash Gratin Recipe

From Betty Crocker's 2007 Thanksgiving publication.

Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.
by Nanners

1¼ hours | 25 min prep


  1. Heat oven to 375 and spray a 9x13 baking dish with cooking spray. Peel, halve lengthwise and seed squash. Cut into 1/2 inch thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
  2. Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
  3. In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
  4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
  5. Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
  6. Sprinkle with parsley.

Moistest Turkey EVER

I have done this before and it is awesome!
Nutrition Facts

Serving Size 1 (387g)

Recipe makes 14 servings

Calories 675
Calories from Fat 343 (50%)
Amount Per Serving %DV

Total Fat 38.1g 58%

Saturated Fat 9.6g 48%

Monounsaturated Fat 16.6g

Polyunsaturated Fat 8.3g

Trans Fat 0.0g
Cholesterol 258mg 86%
Sodium 246mg 10%
Potassium 1009mg 28%
Total Carbohydrate 0.0g 0%

Dietary Fiber 0.0g 0%

Sugars 0.0g
Protein 77.5g 154%
Vitamin A 22mcg 0%
Vitamin B6 1.6mg 77%
Vitamin B12 1.5mcg 25%
Vitamin C 0mg 0%
Vitamin E 2mcg 7%
Calcium 56mg 5%
Iron 5mg 30%

detailed view...

how is this calculated?

Uncle Bill's Method for Cooking Turkey Recipe

Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.

5½ hours | 30 min prep

SERVES 14 -18

  1. Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
  2. Remove turkey parts from cavities and use as you desire.
  3. Wash cavities well with cold water.
  4. Boil a kettle of hot water (scalding hot.).
  5. Place turkey in a clean sink or a large roasting pan.
  6. Pour hot water over the entire turkey including in the cavities.
  7. The skin will shrink tightly to the turkey.
  8. "This will help hold the natural juices in the turkey while it is cooking.
  9. "Pat dry both inside and outside of turkey.
  10. Sprinkle cavities with salt and black pepper.
  11. Line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely".
  12. Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.
  13. Place a wire rack in the bottom of roasting pan.
  14. Place the turkey on the wire rack, breast side up.
  15. Pour 2 cups of water or 2 cups of chicken broth into the pan.
  16. Pour about 1/2 cup of extra virgin olive oil over the exterior of the turkey.
  17. Cover the top of pan with heavy aluminum foil, but do not let foil touch the turkey as it will stick to the turkey while cooking.
  18. Pinch foil tight to the sides of the pan.
  19. Preheat oven to 400 degrees F.
  20. Place turkey on lower rack in oven and cook for 1 hour.
  21. Reduce heat to 325 F and cook for 2 1/2 hours.
  22. Now turn heat up to 350 F and cook for another 1/2 hour.
  23. Remove foil from turkey and baste, then continue cooking for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.
  24. When the time for cooking is finished, test for doneness. Insert a thermometer in the thickest portion of the turkey breast, reading should be between 175 F to 180 F but no more than 180°F When inserted into the
  25. the thickest portion of the leg, readings should be the same. Or, cut a small slice from the breast portion and make sure that there i no pink showing. Or, you may also use a fork and insert it into the thickest portion of the leg and if the juices run clear, then the turkey is done.
  26. Remove from oven, lift turkey out the roasting pan using the string loops.
  27. Cover with foil and let the turkey rest for about 1/2 hour before carving.
  28. Total time for cooking a 16 pound stuffed turkey is 5 hours.
  29. There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.
  30. For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.
  31. COOKING TIMES: Stuffed-- Unstuffed.
  32. *12-14lbs.
  33. 4- 4 1/2 hours-- 3 1/2-3 3/4 hours.
  34. *14-16lbs.
  35. 4 1/2- 5 hours-- 3 3/4-4 hours.
  36. *16-18lbs.
  37. 5- 5 1/2 hours-- 3 3/4-4 1/4 hours.
  38. *18-20lbs.
  39. 5 1/2- 6 hours-- 4 1/4-4 1/2 hours.
  40. *20-22lbs.
  41. 6- 6 1/4 hours-- 4 1/2-5 hours.
  42. *22-24lbs.
  43. 6 1/4-6 1/2 hours-- 5- 5 1/4 hours.

© 2009 Recipezaar. All Rights Reserved.

Apricot Glazed Asparagus

Apricot Glazed Asparagus
The apricot gives the Asian inspired sauce a nice sweetness.

1 lb of asparagus, trimmed
2 TBSP apricot preserves (Can use sugar free)
1 TBSP low-sodium soy sauce
1 tsp minced garlic
pinch kosher salt

Mix preserves, soy sauce, garlic & salt together. Pour over asparagus and toss to coat.

Bake at 400F for 10 minutes on a foil-lined cookie sheet sprayed with cooking spray.

Apple Cranberry Yogurt Coffee Cake

My mother in law made this to help use up some whole berry cranberry sauce. If you choose that option, use 1 cup of whole berry sauce, drained.

Apple Cranberry Yogurt Coffee Cake


Apple Cranberry Yogurt Coffee Cake
  • 1 1/4 cup Dannon® Plain Yogurt
  • 1 1/2 cup cranberries, fresh or frozen and thawed
  • 2/3 cup sugar
  • 1/3 cup water
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups unbleached all-purpose flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 2 medium apples, cored and chopped into rough 1/2" pieces


  • 1. Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan or a 10-inch iron skillet, and dust with flour.
  • 2. In a small saucepan, simmer the cranberries and sugar and water over medium-low heat, stirring occasionally, until the berries just begin to pop, about 5 minutes. Remove the cranberries with a slotted spoon and reserve.
  • 3. In a mixing bowl, cream together the butter and brown sugar. Lightly beat the eggs with the vanilla, and stir to combine. Into another bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Add the apple pieces and toss to coat. Add the flour mixture to the butter mixture and stir to combine. Fold in the yogurt and then gently add cranberries, stirring into the batter without breaking them apart.
  • 4. Pour the batter into the pan or skillet and bake for 45 minutes, or until a wooden skewer inserted into the center come out clean. Cool on a wire rack for at least 10 minutes before serving.
Yields: 12 servings


Thursday, November 19, 2009

Healthified Cheesy Potatoes

"Healthified" Cheesy Potatoes
Recipe Tip

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Thawed frozen potatoes are key to better mixing with lower-fat ingredients, and also help keep the bake time to an hour or less.
From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 15 min
makes:16 servings (about 1/2 cup each)

1can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1container (16 oz) reduced-fat sour cream
1/2cup fat-free (skim) milk
2tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2teaspoon salt
1/2teaspoon pepper
1bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2cup chopped onion (1 medium)
2cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
2cups fat-free herb-seasoned croutons, coarsely crushed
1/2teaspoon paprika, if desired
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2.In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
3.Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.
High Altitude (3500-6500 ft): Bake 60 to 65 minutes.

Nutritional Information
1 Serving: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 15%; Iron 4% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Healthified Creamed Corn

From eatbetteramerica.

Prep Time:15 min
Start to Finish:15 min
makes:8 servings (about 1/2 cup each)

1cup water
2bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1medium red bell pepper, chopped (1 cup)
4oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
1/4cup fat-free half-and-half
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons grated Parmesan cheese
2medium green onions, sliced (2 tablespoons)
1.In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
2.Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Nutritional Information
1 Serving: Calories 130 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 4g); Protein 4g % Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1/2 c Dairy, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

White Chocolate and Apricot Oatmeal Cookies

White Chocolate and Apricot Oatmeal Cookies

Oatmeal cookies are one of my favorite treats! Wait until you try this incredible, light variation on the traditional recipe, incorporating the sweetness of white chocolate and tartness of apricots.


1/2 cup (1 stick) margarine
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
2 cups oatmeal
2/3 cup white chocolate chips
1 cup chopped dried apricots


1. Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray.
2. In mixing bowl, beat margarine, sugar, brown sugar, until fluffy, Add eggs, beat well.
3. In separate bowl, mix together flour, baking soda. Gradually add flour to margarine-sugar mixture, mix just until combined. Stir in oatmeal, white chocolate chips, apricots.
4. Drop dough by teaspoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are lightly browned on bottom. Transfer to sheet of waxed paper to cool to room temperature before serving.

Makes 48 cookies

Food Facts

Calories 84
Protein (g) 1
Carbohydrate (g) 13
Fat (g) 3
Calories from Fat (%) 36
Saturated Fat (g) 1
Dietary Fiber (g) 1
Cholesterol (mg) 5
Sodium (mg) 54

Diabetic Exchange: 1 other carbohydrate, 0.5 fat

SOURCE: Holly Clegg

Pumpkkin Angel Food Cake

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert. From eatbetteramerica.

Prep Time:10 min
Start to Finish:3 hr
makes:12 servings

1box (1 lb) white angel food cake mix
1tablespoon Gold Medal® all-purpose flour
1 1/2teaspoons pumpkin pie spice
3/4cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1cup cold water


1container (8 oz) frozen fat-free whipped topping, thawed
2tablespoons finely chopped crystallized ginger
1.Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2.Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3.In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.

Nutritional Information
1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 27g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3
*% Daily Values are based on a 2,000 calorie diet.

Healthified Pumpkin Cheesecake

Pumpkin Cheesecake

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added. Also, be sure to allow the cheesecake to sit in the oven for 30 minutes after baking as directed in the recipe.
Prep Time:40 min
Start to Finish:10 hr 30 min
makes:16 servings

1cup plus 2 tablespoons graham cracker crumbs
3tablespoons apple jelly
4packages (8 oz each) fat-free cream cheese, softened
1cup firmly packed brown sugar
2/3cup granulated sugar
1can (15 oz) pumpkin (not pumpkin pie mix)
2tablespoons brandy, if desired
1/4cup Gold Medal® all-purpose flour
2to 3 teaspoons pumpkin pie spice
1cup frozen (thawed) fat-free whipped topping, if desired

Ground nutmeg, if desired

1.Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.

2.Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

3.Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4.In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5.Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6.Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
High Altitude (3500-6500 ft): Increase flour in filling to 1/4 cup plus 1 tablespoon. Bake 1 hour 15 minutes to 1 hour 25 minutes.

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 c Dairy
*% Daily Values are based on a 2,000 calorie diet.