Thursday, December 31, 2009

Chocolate Velvet Cheesecake

  • 1 Premade pie crust (Oreo or Graham Cracker)
  • 2 8oz tubs Philly Cream Cheese, softened
  • 1.5 Cups Splenda
  • 2 egg beaters
  • 1/3 cup unsweetened Hershey's cocoa powder
  • 1 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 2 TBSP Splenda
  1. PREHEAT oven to 375°F.
  2. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining 1.5 cup splenda, the cocoa and 1 tsp. of the vanilla; mix well. Add egg beaters. Beat on low speed just until blended. Pour mixture over crust. Cover with foil.
  3. BAKE 50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsp. splenda, the sour cream and remaining 1/2 tsp. vanilla until well blended; spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 6 servings.
Calories 235
Fat 7g
Sat Fat 3g
Monosat Fat 3g
Cholesterol 12mg
Sodium 725mg
Carbs 28g
Fiber 1g
Sugars 13g
Protein 14g

French Toast Monte Cristo

  • 1/4 cup egg beaters
  • Dash of cinnamon
  • 2 slices bread (I use 35 calorie slices)
  • Lunchmeat
  • 1 slice FF cheese
  • Cooking Spray
  • Jelly or syrup
  1. Pour the egg beaters in a large bowl and mix in cinnamon.
  2. Assemble the meat, cheese, and bread in a sandwich. Soak the sandwich in egg mixutre about 1 minute on each side.
  3. Heat a skillet and spray w/ non-stick cooking spray.
  4. Cook until browned on each side (approx 2 mins/side).
  5. Top with jelly or syrup.
Calories 128
Cholesterol 10mg
Sodium 749mg
Fiber 3g
Protein 15g
Carbs 23g

Southwestern Meat Loaf

  • 1lb ground beef
  • 1 cups + 2 TBSP salsa
  • 1oz tortilla chips (about 10-12 chips), crushed
  • 1 cup fiesta corn
  • 1 egg beater
  • salt and pepper to taste
  • Optional: Chili powder to taste

  1. Preheat oven to 375
  2. Mix beef, egg, 1 cup salsa, chips, corn, and spices in a bowl.
  3. Place in a loaf pan and pack down.
  4. Cover the top with the remaining salsa
  5. Cook for 1 hour.
Makes 5 Servings

Calories 170
Fat 5g
Sat Fat 1.5g
Cholesterol 52mg
Sodium 464mg
Potassium 170mg
Fiber 1g
Sugar 2g
Protein 20g

Wednesday, December 30, 2009

Sugar Free Pumpkin Pie

  • 1 c truvia (or other brand calorie free sweetener)
  • 1 1/2 tsp. cinnamon (Or use 3.5 TBSP pumpkin pie spice in place of the next 5 ingredients)
  • 1/2 tsp. cloves
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 cup egg beaters
  • 1 can evaporated milk
  • 1 can pumpkin
  • 1 reduced fat gram cracker crust or pastry crust
  1. Preheat the oven to 425 degrees.
  2. Prep the pie shell (if using pastry) according to package instructions.
  3. Mix all the ingredients together in one bowl, poor into crust
  4. Bake at 425 for 15 minutes then reduce to 350 for another 40 minutes.
  5. Stick a toothpick through the top and if it comes out clean or barely anything on it, its done (it'll solidify more as it cools).
  6. Top with Fat Free Cool Whip if desired.
(Based on pastry shell)
Calories: 175
Fat 4.5g
Sat Fat: 1g
Cholesterol: 2mg
Sodium: 162mg
Potassium: 248mg
Carbs: 27g
Fiber: 6g
Sugars 13g
Protein 6g

Molten Chocolate cakes

*I usually make 1/3 of this recipe for just Jer & me


  • 4 Squares bakers chocolate
  • 1/2 Cup Butter or Margarine (I use Promise Heart Smart imitation butter spread)
  • 1 cup powdered sugar
  • 3/4 cup Egg Beaters
  • 6 TBSP Flour

  1. PREHEAT oven to 425°F. Butter six 3-4 oz custard cups or soufflĂ© dishes. Place on baking sheet.
  2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in egg beaters. Stir in flour. Pour into prepared custard cups.
  3. BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle evenly with 1 tsp. sugar. Serve warm with scoop of Vanilla Ice Cream

    Make Ahead Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up 24 hours. When ready to serve, bring to room temperature, uncover and bake as directed.

Calories: 216
Fat: 2.5g
Sat Fat: 2g
Sodium: 182mg
Sugars: 25g
Protein: 3g