Chocolate Almond Tiramisu Crepes

Ingredients:

8 ounces mascarpone cheese, room temp
1/4 cup sugar-free Cool Whip, thawed
2 tablespoons sugar-free chocolate syrup, Hershey's
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Rest of ingredients

4 prepared crepes, warmed
4 ladyfingers
1 cup brewed coffee (warm or chilled)
1 fluid ounce brewed espresso (warm or chilled)
1 teaspoon Splenda granular (or to taste for sweetness)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 cup sugar-free Cool Whip
4 tablespoons sugar-free chocolate syrup, Hershey's
1 teaspoon unsweetened cocoa powder
4 fresh cherries, with stems remove pits, warn guests
4 tablespoons sliced almonds

 

Directions:

1 In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.

2 Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.

3 Set aside or chill if desired.

4 Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.

5 Divide filling and place evenly down center of each crepe.

6 One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.

7 Place each Lady Finger on top of filling down center of each crepe.

8 Roll up (or fold over sides) of each crepe and place seam-side down onto plates.

9 Drizzle each with 1 Tbl. s/f chocolate syrup.  

10 Top each with a 1/4 cup s/f Cool Whip.

11 Sprinkle each with sliced almonds.

12 Top each with a fresh cherry.

13 Sprinkle each with cocoa powder.

14 Serve immediately.

15 Serves 2-4.

 *If pits are not removed, please warn guests!
                                           Source : food.com

 

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Nutella Rolls

Ingredients:

1 (8 ounce) can refrigerated crescent dinner rolls
nutella
banana (optional)
powdered sugar (optional)

 

Directions:

1 Spread out a crescent roll triangle.

2 Drop a dollop, about 1 or 2 teaspoons, in the middle .

3 Add a slice of banana if that's what you choose.

4 Wrap the banana and Nutella in the pastry dough pinching the edges together. And then I kind of swirl the dough on the top.

5 Sprinkle with powdered sugar.

6 Bake in 375 degree F oven for 15 minutes, or whenever they are golden and look baked.

7 Serve while warm or cold.
                                                    Source : food.com

 

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Easy Cream Cheese Brownies

Ingredients:

Brownie

1 (20 ounce) package fudge brownie mix (13x9 size)
1/4 cup water (or what mix calls for)
1/3 cup oil (or what your mix calls for)
2 eggs (or what your mix calls for)

Topping

1 (8 ounce) package cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

 

Directions:

1 Preheat oven to 350 F degrees.

2 Prepare the brownie mix according to package directions (water, oil, eggs).

3 Pour into a greased 13x9-inch baking pan.

4 Beat cream cheese with electric mixer on medium speed until smooth.

5 Add sugar and mix. Add vanilla and egg; mix until well-blended.

6 Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.

7 Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.

8 Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

                                                             Source : food.com

 

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Super Easy Pasta Salad

Ingredients:

1/2 lb uncooked pasta, of your choice
1 stalk celery, diced
1 medium tomato, chopped
1/2-3/4 cup Italian salad dressing (to taste)
1/2 cup mayonnaise
salt and pepper

 

Directions:

1 Bring a large pot of lightly salted water to a boil.

2 Add pasta and cook for 8 to 10 minutes or until al dente.

3 Drain and pour pasta into a large dish.

4 Stir in the celery and tomatoes.

5 In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat.

6 Cover and chill until ready to serve.

7 Enjoy!
                                                                Source : food.com

 

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Strawberries and Cream Milkshakes

Ingredients:

1/2 cup light cream
1/2 cup milk
1 cup strawberry ice cream
1 tablespoon honey
1 cup strawberry
2 cups crushed ice

 

Directions:

1 Put all ingredients in a blender and blend until thick.

                           Source : food.com

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Almond Crème Caramel

Ingredients

1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can evaporated skim milk
1/4 cup coarsely chopped almonds
Chopped almonds (optional) 

 

Preparation

Preheat oven to 350°.

Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from 

heat; set aside.

Place eggs in a medium bowl; stir with a whisk until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds. Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean.

Remove cake pan from water; place on a wire rack. Remove foil. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired.

                                                                             Source : myrecipes.com

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Fig, Date, and Walnut Quick Bread

Ingredients

3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
Cooking spray
1/3 cup chopped walnuts 

 

Preparation

Preheat oven to 350°.

Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens.

Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

                                                             Source : myrecipes.com

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