Cookies ‘n’ Cream Crunch
This recipe is:
- Low Calorie
- Low Cholesterol
- Low Saturated Fat
- 1(6 ½-ounch) package of sugar-free chocolate sandwich cookies, crushed
- 1/3 cup chopped pecans
- 3 tablespoons reduced-calorie margarine, melted
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
- Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
- Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
- To serve, let stand at room temperature 5 minutes; cut into 9 squares.
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Cherry-Almond Cheesecake Bars
- 2/3 cup all-purpose flour
- 2/3 cup quick-cooking rolled oats
- 3 tablespoons packed brown sugar or 1-1/2 teaspoons brown sugar substitute*
- 2 tablespoons finely chopped almonds
- 1/4 cup butter
- 2 8 - ounce package reduced-fat cream cheese (Neufchatel)
- 1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1/3 cup finely chopped dried cherries
- 10 tablespoons fat free frozen whipped dessert topping, thawed (optional)
- 2 tablespoons sliced almonds (optional)
- Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.
- Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.
- Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.
- Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator. Makes 20 bars.
For tips and nutritional information on this recipe, click here.
Triple Chocolate-Hazelnut Frozen Mousse
- (1) ½ 8-oz package of fat-free cream cheese, softened.
- 2 ounces dark chocolate or bittersweet chocolate, melted and cooled slightly.
- (1) 8-oz container frozen light whipped dessert topping, thawed.
- 2 ounces white baking chocolate (with cocoa butter), melted and cooled slightly.
- 2 ounces milk chocolate, melted and cooled slightly.
- 3 tbs hazelnuts, toasted and chopped.
- 1 oz dark chocolate or bittersweet chocolate (optional)
- ½ tsp shortening (optional)
- Line an 8x4x2- or 9x5x3-inch loaf pan with heavy foil, extending foil up over the edges of the pan; set pan aside.
- In a medium bowl, beat one-third of the cream cheese with an electric mixer on medium speed for 30 seconds. Beat in the 2 ounces melted dark chocolate until smooth. Fold in about one-third of the dessert topping. Spread mixture evenly in the prepared pan. Cover and freeze about 30 minutes or just until firm.
- Meanwhile, in another medium bowl, beat half of the remaining cream cheese with an electric mixer on medium speed for 30 seconds. Beat in melted white chocolate until smooth. Fold in half of the remaining dessert topping. Spread white chocolate mixture evenly over frozen dark chocolate layer in pan. Cover and freeze about 30 minutes or just until firm.
- Meanwhile, place remaining cream cheese in another medium bowl. Beat with an electric mixer on medium speed for 30 seconds. Beat in melted milk chocolate until smooth. Fold in the remaining dessert topping. Spread milk chocolate mixture evenly over the frozen white chocolate layer in pan. Sprinkle with hazelnuts. Cover and freeze for 2 to 24 hours.
- To serve, using the edges of the foil, lift the mousse out of the pan. If necessary, let stand at room temperature about 20 minutes to soften slightly. Cut loaf crosswise into 10 pie-shape wedges. If desired, melt together dark chocolate and shortening; drizzle over mousse slices.
For tips and complete nutritional information on this recipe, click here.