Five Foot Foodie

taking control of the cookbook chaos

Strawberry Cheesecake Minis

February 14

cheesecake2

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar (I used Splenda)
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 cup egg substitute
  • 12 reduced-fat vanilla wafers
  • 1 can (12 ounces) strawberry cake and pastry filling

In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.

Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).

Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.

Nutritional Analysis: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Banana Pudding Dessert

January 29

pudding

  • 35 reduced-fat Nilla wafers, finely crushed (about 1 1/4 cups)
  • 1/4 cup (1/2 stick) butter, melted
  • 1 (8-ounce) block of reduced-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 (8-0unce) tub of light cool whip, thawed and divided
  • 3 bananas, sliced
  • 2 packages of sugar-free, fat-free instant vanilla pudding
  • 3 cups cold skim milk

Mix crumbs and butter; press into the bottom of a 9×13 pan.  Refrigerate until ready to use.

Beat the cream cheese and sugar in a medium bowl until well blended.  Fold in 1 and 1/2 cups of the cool whip.  Spread over the crust.  Top with bananas.

Whisk the pudding mixes and milk for 2 minutes.  Spread over the bananas.  Top with the remaining cool whip.  Refrigerate until set.

Sweet Potato Pie

November 22

Servings: 8 • WWP: 5
Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g

  • 2 (1-1/2 lbs) sweet potatoes
  • 2 tbsp light butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup 1% milk
  • 2 large eggs
  • 1/2 tsp ground pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 (9 inch) unbaked pie crust (I used a Pillsbury deep-dish frozen crust)

Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.  (I skipped this step…just used a potato masher instead).

Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, spice/cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. (I had to bake MUCH longer before mine appeared to be set).

Easy Apple Crisp

October 18
  • 6 medium apples, peeled, cored, and sliced
  • 1 cup water
  • 1 box white cake mix – 18.25oz (I used Flavorite moist white)
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup melted butter

Preheat oven to 350 degrees.  Lightly grease a 9×13 pan.  Layer the apples in the bottom of the pan.  Pour the water over the apples.  In a large bowl, mix together the cake mix, sugar, and cinnamon.  Stir in the melted butter until well blended.  Mixture will be crumbly.  Sprinkle the cake mixture over the top of the apples in the pan.  Bake 50-55 minutes.

I calculated NI as 221.6 calories, 7.2 g fat, 0.6 g fiber per serving for 18 servings.

Southern Apple Crumble

October 11

cobbler

Filling:

  • 3 large apples, peeled and diced (about 3 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 to 2 teaspoons ground cinnamon
  • 1/4 cup cold butter or margarine, cut into small pieces

Topping:

  • 1 pouch (1lb 1.5oz) Betty Crocker oatmeal cookie mix
  • 1/2 cup butter or margarine, melted
  • 1/2 cup chopped pecans

Heat oven to 300 degrees.  Spray bottom and sides of an 8-inch square glass baking dish with cooking spray.  In large bowl, toss filling ingredients.  Spread mixture in baking dish.

In same large bowl, stir cookie mix and melted butter until crumbly.  Sprinkle over filling.

Bake 40 minutes.  Remove from oven; sprinkle with pecans.  Bake 15 to 20 minutes longer or until topping is golden brown.  Serve warm or at room temperature.

Makes 9 servings.  Per serving: 480 calories, 22 grams total fat, 2 grams dietary fiber.

Mini Pumpkin Mousse Pies

October 11

pies with cream

  • 1 package Jello pumpkin spice pudding mix
  • 1 cup skim milk
  • 1 cup light cool whip
  • 6 mini graham cracker pie crusts

Whisk the pudding mix and milk for two minutes.  Fold in the cool whip.  Spoon into the mini graham cracker shells.  Chill.

Each pie has 211.6 calories, 6.3 grams fat, 0 grams fiber.

Newer Entries »