Monday, January 11, 2010

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

Roasted Vegetable Galette with Olives

Posted: 10 Jan 2010 12:58 PM PST



Ingredients :
  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat pastry flour (see Ingredient note)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped pitted Kalamata olives
  • 1 1/2 cups diced peeled carrots
  • 1 1/2 cups diced peeled parsnips
  • 1 1/2 cups diced peeled butternut squash
  • 1 cup diced peeled beet
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1 head garlic
  • 1 cup crumbled creamy goat cheese, divided
  • 1 egg mixed with
  • 1 tablespoon water for glazing

Cooking Directions :
  1. To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.) Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer.
  2. Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  3. To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
  4. Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork. Add the mashed garlic to the roasted vegetables and toss to mix. Add 3/4 cup goat cheese and toss to coat.
  5. To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining 1/4 cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.
  6. Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.
Yield: 8 servings


Still Hungry?
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables--eggplant, bell peppers, zucchini--and cheeses like fontina or Jarlsberg.

Notes:

Tip
The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces. Ingredient note Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer.
Make Ahead Tip
The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days


Nutrition per serving :
  • Calories: 365 kcal
  • Carbohydrates: 39 g
  • Dietary Fiber: 5 g
  • Fat: 19 g
  • Protein: 9 g
  • Sugars: 5 g

Wolfgang's Absolutely Luscious Brownies

Posted: 10 Jan 2010 12:24 PM PST



Ingredients :
  • 3/4 pound bittersweet chocolate, coarsely chopped
  • 2 sticks unsalted butter, cut into small pieces
  • 1 teaspoon instant espresso, diluted in hot water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups coarsely chopped walnuts

Cooking Directions :
  1. Position rack in center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, an 8-inch square baking pan.
  2. Dust with flour, tapping out excess flour.
  3. Set aside.
  4. In the top of double boiler or medium heatproof bowl set over simmering water, combine chocolate, butter, and espresso (if desired), stirring occasionally until almost melted.
  5. Turn off the heat, stir, and let melt completely.
  6. Sift together the flour, baking powder, and salt. Set aside.
  7. In a large heatproof mixing bowl set over simmering water, whisk the eggs, sugar, and vanilla until the sugar dissolves.
  8. Transfer to the large bowl of an electric mixer, on high speed, using paddle or beaters, beat until pale yellow.
  9. Lower speed to medium, scrape in the chocolate mixture, and beat until well mixed.
  10. On low speed, gradually add flour mixture and beat just until combined.
  11. Add 1 cup of walnuts and again, on low speed, beat just until combined.
  12. Scrape into prepared pan and sprinkle remaining walnuts over top of cake.
  13. Bake until edges of cake pull away from sides of pan and a toothpick inserted into center of cake comes out clean, 40 to 45 minutes.
  14. Cool on wire rack.
  15. To serve, cut the brownies into 9 squares, each about 2 1/2 inches.
  16. Serve as is or with softly whipped cream or ice cream of your choice.
Yield: 9 servings


Still Hungry?
These are sinfully dense brownies, fudgy and rich. They can be made in a 9-inch round pan, if you prefer, cutting in wedges rather than squares.


Nutrition per serving :
  • Calories: 849 kcal
  • Carbohydrates: 86 g
  • Dietary Fiber: 5 g
  • Fat: 53 g
  • Protein: 11 g
  • Sugars: 62 g

Chocolate Raspberry Icebox Cake

Posted: 10 Jan 2010 12:02 PM PST

Ingredients :
  • 1/3 cup chilled heavy cream
  • 1/2 teaspoon sugar
  • 1/8 teaspoon vanilla
  • 5 chocolate wafers such as Nabisco Famous
  • 1/3 cup fresh raspberries
  • Garnish: grated bittersweet chocolate (not unsweetened)

Cooking Directions :
  1. Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
  2. Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
  3. Serve cake with remaining berries.
Yield: 1 servings


Still Hungry?
Notes:
Cooks' Note
Cake can chill up to 1 day.


Nutrition per serving :
  • Calories: 472 kcal
  • Carbohydrates: 34 g
  • Dietary Fiber: 4 g
  • Fat: 36 g
  • Protein: 4 g
  • Sugars: 9 g

Chocolate Raspberry Icebox Cake

Posted: 10 Jan 2010 12:00 PM PST

Ingredients :
  • 1/3 cup chilled heavy cream
  • 1/2 teaspoon sugar
  • 1/8 teaspoon vanilla
  • 5 chocolate wafers such as Nabisco Famous
  • 1/3 cup fresh raspberries
  • Garnish: grated bittersweet chocolate (not unsweetened)

Cooking Directions :
  1. Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
  2. Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
  3. Serve cake with remaining berries.
Yield: 1 servings


Still Hungry?
Notes:
Cooks' Note
Cake can chill up to 1 day.


Nutrition per serving :
  • Calories: 472 kcal
  • Carbohydrates: 34 g
  • Dietary Fiber: 4 g
  • Fat: 36 g
  • Protein: 4 g
  • Sugars: 9 g

Flourless Chocolate Torte

Posted: 10 Jan 2010 11:32 AM PST

Ingredients :
  • 1/2 cup matzo meal
  • 1/3 cup walnuts
  • 2 large eggs
  • 1 1/4 cups sugar, divided
  • 2 teaspoons vanilla extract
  • 1 cup grated peeled apple, preferably Delicious
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces bittersweet or semisweet chocolate, chopped
  • 8 large egg whites, at room temperature
  • 1/2 teaspoon salt
  • Confectioners' sugar, for dusting

Cooking Directions :
  1. Preheat oven to 350 degrees F.
  2. Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
  3. Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.
  4. Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.
  5. Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
  6. Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)
  7. Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.
Yield: 8 servings


Still Hungry?
A treasured family recipe for Passover chocolate-apple torte, updated to be lower in fat and still incredibly rich-tasting.


Nutrition per serving :
  • Calories: 287 kcal
  • Carbohydrates: 51 g
  • Dietary Fiber: 1 g
  • Fat: 7 g
  • Protein: 7 g
  • Sugars: 44 g

Mini Chocolate Cupcakes

Posted: 10 Jan 2010 11:02 AM PST

Ingredients :
  • 1/3 cup water
  • 1/3 cup pitted dates, coarsely chopped
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
  • 3 tablespoons packed light brown sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 2 tablespoons all-purpose flour
  • Vegetable oil cooking spray
  • 1 teaspoon confectioners' sugar for dusting
  • Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

Cooking Directions :
  1. Preheat oven to 325 degrees F.
  2. Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
  3. Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.
Yield: 4 servings


Still Hungry?
Dried fruit is the secret to moist low-fat baked goods. These cupcakes have such a rich, chocolaty flavor, you would never know there were dates in the batter if you hadn't baked them yourself.

Notes:

Cook's note
Cupcakes can be made and cooled (but not dusted with sugar) 1 day ahead and kept in an airtight container at room temperature.


Nutrition per serving :
  • Calories: 160 kcal
  • Carbohydrates: 32 g
  • Dietary Fiber: 2 g
  • Fat: 3 g
  • Protein: 3 g
  • Sugars: 20 g

Cappuccino Bars

Posted: 10 Jan 2010 10:34 AM PST



Ingredients :
  • 15 HONEY MAID Honey Grahams
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 3 1/2 cups cold milk, divided
  • 3 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 tablespoon MAXWELL HOUSE Instant Coffee
  • 1/4 teaspoon ground cinnamon
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, grated

Cooking Directions :
  1. Arrange half of the grahams in bottom of 13x9-inch pan, cutting grahams to fit if necessary.
  2. Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
  3. Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.
Yield: 32 servings


Still Hungry?
Notes:
How To Thaw COOL WHIP
Place unopened 8-oz. tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.


Nutrition per serving :
  • Calories: 101 kcal
  • Carbohydrates: 5 g
  • Dietary Fiber: 0 g
  • Fat: 7 g
  • Protein: 2 g
  • Sugars: 3 g

Chocolate Peanut Butter Cream Pie

Posted: 10 Jan 2010 09:21 AM PST



Ingredients :
  • 3/4 cup hot fudge dessert topping, divided
  • 1 (6 ounce) HONEY MAID Honey Graham Pie Crust
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Cooking Directions :
  1. Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.
  2. Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.
  3. Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.
Yield: 8 servings


Still Hungry?
Chocolate and peanut butter, a favorite flavor combination in a creamy pie.

Notes:

Healthy Living
Trim 40 calories, 5g of total fat and 3g of saturated fat per serving by using a 6-oz. ready-to-use reduced fat graham cracker crumb crust, fat free milk and COOL WHIP LITE Whipped Topping.


Nutrition per serving :
  • Calories: 523 kcal
  • Carbohydrates: 70 g
  • Dietary Fiber: 2 g
  • Fat: 25 g
  • Protein: 7 g
  • Sugars: 54 g

Lowfat Chocolate Banana Parfaits

Posted: 10 Jan 2010 09:14 AM PST



Ingredients :
  • 2 cups cold fat free milk
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
  • 2 medium bananas, sliced
  • 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

Cooking Directions :
  1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
  2. Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
  3. Refrigerate until ready to serve.
Yield: 4 servings


Still Hungry?
This easy and elegant dessert features banana slices layered with fat free chocolate pudding and reduced fat whipped topping.

Notes:

Nutrition Bonus
Layer pudding, bananas and COOL WHIP LITE Whipped Topping for an easy, yet elegant, low fat dessert. As an added bonus, the milk in the pudding provides a good source of calcium.


Nutrition per serving :
  • Calories: 180 kcal
  • Carbohydrates: 38 g
  • Dietary Fiber: 3 g
  • Fat: 1 g
  • Protein: 6 g
  • Sugars: 17 g

Boo Cups

Posted: 10 Jan 2010 09:05 AM PST

Ingredients :
  • 3 1/4 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 20 OREO Chocolate Sandwich Cookies, crushed, divided
  • 30 miniature semi-sweet chocolate chips

Cooking Directions :
  1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in half, each, of the whipped topping and cookie crumbs.
  2. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups. Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
  3. Drop remaining whipped topping by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes. Serve immediately. Or, refrigerate until ready to serve. Cover and store leftover desserts in refrigerator.
Yield: 15 servings


Still Hungry?
Little goblins will delight in these chocolate pudding cups laced with crushed chocolate sandwich cookies and topped with whipped topping 'ghosts.'

Notes:

Shortcut
Instead of dropping spoonfuls of whipped topping, use a resealable plastic bag to make the ghosts. Fill bag with remaining whipped topping; seal bag. Using scissors, diagonally snip off one corner from bottom of bag. Squeeze out topping to resemble the ghosts.

Chocolate Mousse

Posted: 10 Jan 2010 08:44 AM PST

Ingredients :
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons coffee liqueur, rum or strong brewed coffee
  • 3/4 cup low-fat milk
  • 1 large egg
  • 1 cup packed light brown sugar
  • 2/3 cup unsweetened cocoa powder, preferably Dutch-process
  • 2 ounces bittersweet (not unsweetened) chocolate, chopped
  • 2 teaspoons vanilla extract
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons water

Cooking Directions :
  1. Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened, about 1 minute.
  2. Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a medium saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.
  3. Bring 1-inch of water in a wide saucepan to a bare simmer. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, until an instant-read thermometer registers 140 degrees F. (This will take 3 to 5 minutes.)
  4. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.
  5. Whisk one-fourth of the meringue into the chocolate mixture until smooth. Fold the chocolate mixture back into the remaining meringue with a rubber spatula until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set, about 3 hours.
Yield: 6 servings


Still Hungry?
Our mousse reformation, with only 250 calories and 4 grams of fat per serving, as compared to 485 calories and 40 grams of fat in the original recipe, doesn't require a warning from the Surgeon General.




Nutrition per serving :
  • Calories: 274 kcal
  • Carbohydrates: 50 g
  • Dietary Fiber: 3 g
  • Fat: 5 g
  • Protein: 7 g
  • Sugars: 43 g

One Bowl Easy Chocolate Glaze

Posted: 10 Jan 2010 08:05 AM PST



Ingredients :
  • 1 (8 ounce) tub frozen COOL WHIP Whipped Topping
  • 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate

Cooking Directions :
  1. Microwave frozen whipped topping and chocolate in medium microwaveable bowl on HIGH 1 min. Stir. Microwave an additional 30 sec. to 1 min. or until chocolate is melted and mixture is shiny and smooth.
Yield: 12 servings


Still Hungry?
You only need two ingredients to create the perfect topping for so many decadent desserts -- cupcakes, ice cream, chocolate cake....

Notes:

Size-Wise
A portion, 2 Tbsp, is all that is needed to provide big, chocolate flavor.
Cooking Know-How
Use as a topping for ice cream or as a glaze on cheesecake or brownies.
Storage Know-How
Store leftover glaze in refrigerator. Just before serving, microwave on HIGH 1 to 2 min. or until glaze is softened.
Substitute
Prepare as directed, except substitute COOL WHIP LITE Whipped Topping.

Praline Pumpkin Mousse

Posted: 10 Jan 2010 07:34 AM PST



Ingredients :
  • 1 cup cold milk
  • 1 (15 ounce) can pumpkin
  • 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 1/4 teaspoons pumpkin pie spice
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 tablespoon butter or margarine, melted
  • 1/2 cup chopped PLANTERS Pecans
  • 1/3 cup brown sugar

Cooking Directions :
  1. Pour milk into large bowl. Add pumpkin, dry pudding mixes and pumpkin pie spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon evenly into 10 dessert glasses.
  2. Refrigerate 4 hours or until set.
  3. Mix butter, pecans and sugar until well blended; sprinkle evenly over desserts just before serving. Store leftover desserts in refrigerator.
Yield: 10 servings


Still Hungry?
Garnish this light pumpkin mousse with currants, a light sprinkling of ground cinnamon and fresh mint leaves just before serving.

Notes:

Tip
Substitute PLANTERS Walnuts for the pecans.
Size It Up
An occasional dessert can be a part of a balanced diet but remember to keep tabs on portions.


Nutrition per serving :
  • Calories: 178 kcal
  • Carbohydrates: 32 g
  • Dietary Fiber: 1 g
  • Fat: 5 g
  • Protein: 1 g
  • Sugars: 27 g

Cookies 'N Cream Pudding

Posted: 10 Jan 2010 07:02 AM PST



Ingredients :
  1. 8 OREO Chocolate Sandwich Cookies, divided
  2. 2 cups cold milk
  3. 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  4. 3/4 cup thawed COOL WHIP Whipped Topping, divided

Cooking Directions :
  1. Break 1 of the cookies into four pieces; reserve for garnish. Crush remaining 7 cookies; set aside.
  2. Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Stir in crushed cookies. Gently stir in 1/2 cup of the whipped topping.
  3. Spoon evenly into four dessert bowls. Top with remaining 1/4 cup whipped topping and the reserved cookie pieces. Store leftover dessert in refrigerator.
Yield: 4 servings


Still Hungry?
Easy and delicious - the perfect sweet ending to any weeknight meal!

Notes:

Substitute
For a double chocolate hit, prepare as directed using JELL-O Chocolate Flavor Instant Pudding & Pie Filling.
How to Crush Cookies
Place cookies in resealable bag; seal bag. Finely crush cookies with rolling pin or bottom of skillet.


Nutrition per serving :
  • Calories: 295 kcal
  • Carbohydrates: 46 g
  • Dietary Fiber: 0 g
  • Fat: 10 g
  • Protein: 4 g
  • Sugars: 35 g

Frozen Lemonade Squares

Posted: 10 Jan 2010 06:40 AM PST

Ingredients :
  1. 18 squares HONEY MAID Low Fat Honey Grahams, finely crushed
  2. 1/3 cup margarine or butter, melted
  3. 1 quart frozen vanilla yogurt, softened
  4. 1 (6 ounce) can frozen lemonade concentrate, thawed
  5. 1/2 cup thawed COOL WHIP LITE Whipped Topping
  6. Mint sprigs (optional)
  7. Lemon slices (optional)

Cooking Directions :
  1. Mix crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
  2. Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
  3. Freeze 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.
Yield: 9 servings


Still Hungry?

Notes:

Size It Up
Looking for a special treat? Try a serving of this cool, lemony dessert.
Special Extra
Serve this refreshing dessert with some fresh raspberries.

America's Favorite Grilled Cheese Sandwich Lunch

Posted: 10 Jan 2010 04:16 AM PST



Ingredients :
  1. 2 slices white bread
  2. 2 KRAFT Singles
  3. 1 small apple, any variety
  4. 1/2 cup carrot sticks
  5. 1 cup fat free milk

Cooking Directions :
  1. Top 1 bread slice with Singles and second bread slice.
  2. Spray small skillet with cooking spray. Add sandwich; cook on medium heat until lightly browned on both sides.
  3. Serve with apple, carrots and milk.
Yield: 1 servings


Still Hungry?

Notes:

Substitute
Just about any fruit and vegetable combination goes great with grilled cheese. Try serving with oranges, bananas, broccoli and/or cauliflower.

Snowman Cups

Posted: 10 Jan 2010 04:03 AM PST



Ingredients :
  1. 1 quart cold milk
  2. 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
  3. 20 OREO Chocolate Sandwich Cookies, crushed, divided
  4. 10 paper or plastic cups (6 to 7 oz.)
  5. 2 cups thawed COOL WHIP Whipped Topping
  6. Assorted decorating gels

Cooking Directions :
  1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 1 cup of the crushed cookies.
  2. Spoon remaining crushed cookies into bottoms of paper cups, adding about 2 tsp. crumbs to each cup; cover with pudding mixture.
  3. Drop spoonfuls of the whipped topping onto desserts to resemble snowmen. Decorate with gels for the 'eyes,' 'noses' and 'scarves.' Refrigerate until ready to serve. Store leftover desserts in refrigerator.
Yield: 10 servings


Still Hungry?
Who can resist these playful holiday treats? Your family will look forward to them year after year.

Notes:

Make it Easy
Instead of dropping spoonfuls of the whipped topping onto desserts, fill resealable plastic bag with whipped topping; seal bag. Using scissors, diagonally snip off one corner from bottom of bag. Squeeze whipped topping from bag to create "snowmen." Decorate as directed.


Nutrition per serving :
  • Calories: 284 kcal
  • Carbohydrates: 42 g
  • Dietary Fiber: 1 g
  • Fat: 9 g
  • Protein: 4 g
  • Sugars: 32 g

Turkey Rollups

Posted: 09 Jan 2010 08:08 PM PST



Ingredients :
  • 4 slices deli turkey breast
  • 8 teaspoons honey mustard or mango chutney
  • Freshly ground pepper to taste
  • 8 sesame breadsticks

Cooking Directions :
  1. Spread each slice of turkey with 2 teaspoons mustard (or mango chutney) and season with pepper. Wrap each prepared turkey slice around 2 breadsticks.
Yield: 2 servings


Still Hungry?
Satisfy your salty, crunchy and savory cravings in one punch with this quick snack.


Nutrition per serving :
  • Calories: 136 kcal
  • Carbohydrates: 18 g
  • Dietary Fiber: 0 g
  • Fat: 3 g
  • Protein: 8 g
  • Sugars: 7 g

Broiled Apricot and Cheese Toast

Posted: 09 Jan 2010 07:44 PM PST

Ingredients :
  • 2 teaspoons apricot jam
  • 1 slice whole-grain bread, lightly toasted
  • 2 tablespoons low-fat (1%) cottage cheese, or part-skim ricotta
  • Ground cinnamon

Cooking Directions :
  1. Heat broiler with rack 4 inches from the heat source (or set toaster oven to broil). Spread jam over one side of toasted bread. Top with cottage cheese or ricotta. Sprinkle cinnamon over the cheese.
  2. Broil until cheese is hot and slightly bubbly, about 3 minutes. Serve warm or at room temperature.
Yield: 1 servings



Nutrition per serving :
  • Calories: 119 kcal
  • Carbohydrates: 22 g
  • Dietary Fiber: 2 g
  • Fat: 1 g
  • Protein: 5 g
  • Sugars: 10 g

Whole-Wheat Skillet Croutons

Posted: 09 Jan 2010 06:56 PM PST



Ingredients :
  • 4 slices whole-wheat country bread
  • 1 clove garlic
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of thyme

Cooking Directions :
  1. Rub bread with garlic. Cube the bread.
  2. Heat oil in a large skillet over medium heat. Add the bread cubes and cook, stirring often, until crispy. Sprinkle with salt, pepper and thyme.
Yield: 4 servings


Still Hungry?
Forget the salty, greasy croutons from the store. Keep these around for salads and soups.


Nutrition per serving :
  • Calories: 161 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 1 g
  • Fat: 11 g
  • Protein: 2 g
  • Sugars: 1 g

Mediterranean Picnic Snack

Posted: 09 Jan 2010 05:42 PM PST



Ingredients :
  • 1 slice crusty whole-wheat bread, cut into bite-size pieces
  • 10 cherry tomatoes
  • 1/4 ounce sliced aged cheese
  • 6 oil-cured olives

Cooking Directions :
  1. Combine bread pieces, tomatoes, cheese and olives in a portable container.
Yield: 1 servings


Still Hungry?
Sweet tomatoes, salty olives and tangy cheese are a perfect afternoon pick-me-up.


Nutrition per serving :
  • Calories: 174 kcal
  • Carbohydrates: 20 g
  • Dietary Fiber: 3 g
  • Fat: 8 g
  • Protein: 5 g
  • Sugars: 1 g
Posted by tHe InfosHunter at 4:12 AM

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)