Cooking up Recipes

This is a quick way to make your own yogurt. I add some fresh fruit. Yogurt is so good for you. Yogurt parfaits are so yummy.

1 package (4-serving size) sugar-free flavored gelatin
1 cup boiling water
1 cup low-fat plain yogurt
4 tablespoons frozen whipped topping,thawed
2 tablespoons chopped almonds

In a medium bowl, combine the gelatin and water and stir to dissolve. Add the yogurt and, with an electric mixer on medium speed, whip until smooth and creamy. Evenly divide among 4 parfait glasses and chill for 1 hour, or until firm. Top with the whipped topping and almonds.

This is good for watching those calories. Summer is coming and we all want to fit into our favorite summer outfit. But who wants to give up our favorite desserts. So enjoy and don’t worry about it.

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 tablespoon warm water
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
1/2 cup butter, cut into small cubes
4 ounces dark or bittersweet chocolate room temperature & chopped into pieces
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1/3 cup sugar
1/3 cup Splenda
In a small bowl, sift flour and baking powder together; set aside.

In another small bowl, blend the cocoa, water, vanilla, and espresso powder together; set aside.

In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water), combine the butter and chocolate and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted).

In a medium-size bowl, combine the beaten eggs, sugar, and Splenda. Stir in the cocoa mixture. Add the melted chocolate/butter mixture and stir to combine. Stir in the flour mixture until mix , do not over stir.

Pour the batter into a lightly greased pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the pan halfway through baking (do not overbake - the brownies will still look under baked when you take them out of the oven. They will set up as they cool). Remove from oven and let cool completely, approximately 1 hour, on a wire rack before cutting.Bake at 375 degrees.

This a great recipe if you are watching your cholesterol. Very low-calorie too. This is a great recipe.

1 1/2 cups fresh or frozen, thawed and unsweetened strawberries
2 tbs. sugar
1 tbs rum
1 tsp.vanilla
1 envelope unfavored gelatin
2 egg whites
1/2 cup water
1/2 cup orange juice

In blender or food processor, puree strawberries; set aside.
In small saucepan, sprinkle gelatin over cold water; set aside 5 minutes or until gelatin softens. Over low heat, cook, stirring constantly, 5 minutes or until gelatin dissolves; pour into large bowl. Cool about 5 minutes; beat in orange juice, sugar, rum, vanilla and pureed strawberries. Cover and refrigerate 1 hour or until mixture mounds slightly when dropped from a spoon.
In medium bowl with mixer at high speed, beat egg whites until stiff peaks form. Gently fold into gelatin mixture; spoon into parfait glasses. Refrigerate until firm. MAKES 4 SERVINGS.
APPROXIMATE NUTRIENT ANALYSIS PER SERVING:
Calories 80
Protein 4 grams
Fat 0
Carbohydrate 14 grams
Cholesterol 0
% Calories from Fat