Warm Coconut Rice Pudding

Ingredients:

1 cup Water

1 cup Uncooked Instant Rice

1/2 cup Sugar

3 Tbsp Cornstarch

1/4 Tsp Salt

1 1/2 cups 2% Reduced-Fat Milk (divided)

2 Large Egg Yolks

1 cup Light Coconut Milk

1/4 cup Flaked Sweetened Coconut

1 Tsp Vanilla Extract

1/4 Tsp Ground Cinnamon

1/4 Tsp Ground Cardamom

1 Tbsp Chopped Pistachios

Directions:

Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside. Combine sugar, cornstarch, and salt in a small bowl. Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended. Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.

www.cookinglight.com

Ginger Raisin Biscotti

Ingredients:

2 Eggs

3/4 cup Sugar

1/4 cup Molasses

1 tsp Vanila Extract

2 1/4 cup Flour

1/2 Tsp Ground Cinnamon

1/2 Tsp Baking Soda

1/4 Tsp Salt

3/4 cup Raisins

3 Tbsp Crystalized Ginger (chopped)

Directions:

Preheat oven to 350F degrees. Line two 9x4-inch baking sheets with parchment paper and set aside. Measure flour, cinnamon, baking soda and salt into a small mixing bowl and stir together well; set aside. In a medium bowl, beat eggs, sugar, molasses and vanilla together until smooth. Add to dry ingredients, a little at a time, and mix together until stiff dough. Stir in raisins and ginger. Turn onto lightly floured surface and divide in half. Shape into balls and place each piece on a prepared baking sheet. Flatten to form rectangle about 1/2-inch thick. Bake 30 minutes at 350F degrees; cool slightly. Cut into 1/2-inch slices with serrated knife and arrange cut sides down on baking sheet. Reduce heat to 200F degrees and bake for 15 minutes; turn and bake for 15 minutes more. Cool completely.

www.loveyourraisins.com

Bread Pudding with Salted Caramel Sauce

Ingredients:

Bread pudding-

5 cups (1/2-inch) Cubed French Bread

1 cup Evaporated Fat-Free Milk

3/4 cup 1% Low-Fat Milk

1/3 cup Granulated Sugar

2 Tbsp Bourbon

1 Tbsp Vanilla Extract

1 Tsp Ground Cinnamon

1/4 Tsp Kosher Salt

2 Large Eggs

Sauce-

3/4 cup Packed Light Brown Sugar

3 Tbsp Bourbon

1 Tbsp Unsalted Butter

6 Tbsp Half-and-Half (divided)

1 Tsp Vanilla Extract

1/8 Tsp Kosher Salt

Cooking Spray Preparation

Directions:
Preheat oven to 350°. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

Recipe found in Cooking Light

Chocolate Chip Coffee Muffins

Ingredients:

2/3 cup Whole Milk

5 Tbsp Butter (melted)

3 Tbsp Instant Coffee Granules

1 1/2 Tsp Vanilla Extract

1 Large Egg (lightly beaten)

2 cups All-Purpose Flour

2/3 cup Sugar

1/2 cup Semisweet Chocolate Chips

2 Tsp Baking Powder

1/4 Tsp Salt

Cooking Spray

Directions:

Prehear Oven to 400 degrees. Combine first 5 ingredients. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of the flour mixture. Add milk mixture to flour mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack to cool.

Recipe from Cooking Light Magazine

Cool Spiced Berries Dessert

Ingredients:
2Tbsp. White Granulated Sugar
¼ Tsp Fresh Lemon Juice
1/8 Tsp Ground Nutmeg
1/8 Tsp. Ground Cinnamon
¼ Tsp. Vanilla Extract
½ Cup Sliced Strawberries
3 Tbsp. Whipped Light Topping

Directions:
In a small saucepan, stir together the sugar, lemon juice and water. Bring to a boil, and cook for about 2-3 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon; remove from the heat. Stir in the vanilla and allow to cool for a few minutes. Pour syrup over strawberries and top with whipped topping.

www.ediets.com

Raspberry Oatmeal Cookie Bars

Ingredients:
½ Cup Brown Sugar, Packed
1 Cup Enriched All Purpose Flour
¼ Tsp. Baking Soda
1 Cup Uncooked Rolled Oats
½ Cup Unsalted Butter
¾ Cup Low Sugar Seedless Raspberry Jam

Directions:
Preheat oven to 350 degrees F. Grease an 8-inch square pan, and line with greased foil. Combine brown sugar, flour, baking soda, salt, and rolled oats. Using a pastry blender, cut the butter into the dry ingredients to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge (do not spread all the way to the edge or the jam will burn). Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

www.ediets.com

Cranberry Pistachio Scones

Ingredients:

2 cups All-Purpose Flour

1/3 cup Sugar

1 Tbsp Baking Powder

1/2 tsp Salt

1/2 cup Cold Butter (cut into 1/2 inch cubes)

1/4 cup Sweetened Dried Cranberries

1/4 cup Coarsely Chopped Salted Pistachios

1 cup Whipping Cream (divided)

Wax Paper

Directions:

Preheat over to 450 degrees F. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, stirring until dry ingredients are moistened. Turn Dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened. Bake at 450degrees F for 13-15 minutes or until golden.

http://www.southernliving.com/

Philly Double Chocolate Cheescake

Ingredients:

18 Creme Filled Chocolate Snadwich Cookies (crushed- about 1 1/2 cups)

2 Tbsp Butter or Margarine (melted)

4 pkg (8oz each) Philly Cream Cheese (softened)

1 cup Granulated Sugar

2 Tbsp Flour

1 tsp Vanilla

8 oz Semi-Sweet Chocolate (melted and cooled slightly)

4 Eggs

1/2 cup Blueberries

1 Tbsp Powdered Sugar

Directions:

Heat oven to 325 degrees F. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes. Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with berries just before serving; sprinkle with blueberries and powdered sugar.

Cherry Pistachio Blue Corn Biscotti

Ingredients:
2 1/2 cups All-Purpose Flour (plus additional for dusting)
1 1/4 cups Sugar
3/4 cups Coarsely Chopped Shelled Pistachios
1/2 cup Blue Cornmeal
1 1/2 tsp Baking Powder
1 tsp Anise Seed (or 1/4 teaspoon ground anise)
1/2 tsp Salt
1/2 cup (1 stick) Unsalted Butter (softened)
2 Large Eggs
2 tbsp Cold Water
1/2 cup Chopped and Dried Cherries
3 oz Best-Quality White Chocolate (finely chopped)

Directions:

Arrange 2 racks in middle of oven. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper; lightly grease. In large bowl, combine flour, sugar, pistachios, cornmeal, baking powder, anise, and salt. With mixer on low speed, beat 10 seconds or until combined. Beat in butter, a little at a time, until well blended. Add eggs and water; beat until dough forms a ball. Add cherries and beat 5 seconds or until evenly distributed. Transfer dough to lightly floured work surface; divide in half. Shape each piece into 9-inch-long, 3 1/2-inch-wide log. Place 1 log on each prepared cookie sheet. Bake 30 minutes or until lightly browned, rotating sheets between upper and lower racks halfway through baking. Cool on sheets on wire racks 15 minutes. Reset oven control to 350 degrees F. Transfer logs to cutting board. With serrated knife, slice logs at an angle into 1/2-inch-thick slices. Place slices on cookie sheets in single layer. Bake 12 minutes or until lightly browned around edges, rotating sheets between upper and lower racks halfway through baking. Turn biscotti over and bake 8 minutes or until tops are lightly browned around edges. Transfer to wire racks to cool. In small saucepan, heat 1 inch water to boiling on high; reduce heat to low. Place chocolate in small heatproof bowl and set over pan, stirring frequently until chocolate is melted. Let cool 5 minutes. When biscotti are cool, place sheet of waxed paper under rack. With fork, drizzle chocolate over biscotti. Let harden, about 5 minutes. Store in airtight container, with waxed paper between layers, at room temperature up to 1 week.

http://www.goodhouskeeping.com/

Blueberry Almond Bars

Ingredients:
1 Cup Silken Tofu (Soft)
¼ Cup Expeller Pressed in Canola Oil
1 Cup Honey
½ Cup Evaporated Cane Juice Crystals
¾ Cup Plain Organic Soy Milk
1 Tbsp Pure Vanilla Extract
1 Tsp Pure Almond Extract (Optional)
1 Large Organic Whole Egg
2 Large Organic Egg Whites
1 Cup Kashi Heart to Heart Blueberry and Oat Flakes Cereal
1 Cup Kashi Go Lean Crunch! Honey Almond Flax Cereal
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
¼ Tsp Salt (Optional)
½ Cup Dried Organic Blueberries
Toppings
½ Cup Sliced Almonds
½ Cup Kashi Heart to Heart Blueberry and Oat Flakes Cereal
½ Cup Kashi Go Lean Crunch! Honey Almond Flax Cereal

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, with an electric mixture, mix first nine ingredients until well creamed. Ina medium mixing bowl, combine the next six ingredients. Crush cereal into smaller pieces and mix well. Add dry ingredients to wet ingredients and mix until moist throughout. Empty mixture into a lightly oiled 9” by 13” pan and spread evenly across the bottom. Sprinkle topping evenly across the top. Bake for 20- 25 minutes or until a toothpick comes out dry. Cut into squares and enjoy. Store in airtight container.

http://www.kashi.com/

Pumpkin Muffins

Ingredients:
2 ¾ Cups Wheat Flour

1 Cup Granulated Sugar

1 Tbsp Baking Powder

1 Tsp Baking Soda
1 Tsp Ground Cinnamon
½ Tsp Salt
1 Cup Canned Pumpkin
¾ Cup Fat- Free Sour Cream
1/3 Cup Fat- Free Milk
¼ Cup Vegetable Oil
1 Tsp Vanilla Extract
1 Large Egg
1 Large Egg White
Cooking Spray
1 Tbsp Granulated Sugar

1 ½ Tsp Brown Sugar

Directions:
Preheat oven to 375. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins. Bake at 375 for 25 minutes, or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Yield: 18 servings (serving size: 1 muffin).

Recipe from: Cooking Light Magazine

Pumpkin Oatmeal Cookies

Ingredients:

½ Cup Canned Pumpkin, Unsalted

½ Cup Brown Sugar

2 Egg Whites

¾ Cup Flour (or Wheat Flour)

½ Tsp Baking Powder

½ Tsp Cinnamon

¼ Tsp Ground Nutmeg

1-½ Cup Rolled Oats

½ Cup Raisins

Directions:

Preheat oven to 350° F. Mix pumpkin and sugar until combined well; beat in egg whites. Gradually stir in flour, baking soda, and spices; add oats and raisins – mix well. Lightly coat a cookie sheet with nonstick spray. Drop dough by the spoonfuls and bake 10-20 minutes. Serve.

http://www.ediets.com/

Blackberry Wine Sorbet

Ingredients:
3 cups Blackberry Wine*
1 cup Sugar
1/3 cup Fresh Lime Juice
1 cup Fresh Blackberries
1 cup Fresh Blueberries
1/2 cup Fresh Raspberries
2 Tbsp Sugar
2 Tbsp Blackberry Wine
1/2 tsp Lime Zest

Directions:

Cook first 3 ingredients and 1 cup water in a small saucepan over medium heat, stirring occasionally, 3 minutes or just until sugar dissolves. Fill a large bowl with ice; place saucepan in ice, and let stand, stirring wine mixture occasionally, until cold (about 1 hour). Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker; freeze according to manufacturer's instructions. (Instructions and times will vary.) Spoon sorbet into an airtight container; cover and freeze at least 8 hours. Combine blackberries and next 5 ingredients; toss gently. Cover and chill up to 2 hours. Serve sorbet topped with berries.

*Riesling or a dry rosé may be substituted.

www. southernliving.com

Very Berry Soy Protein Smoothie

Ingredients:

1/2 Scoop Plain (Unsweetened) Protein Powder

3 Tbsp. Low Fat, Dairy-Free (Soy) Yogurt

2/3 Cup Fresh Blueberries

3/4 Cup Soy Milk

1/4 Cup Water

2 Ice Cubes

Directions:

Combine all ingredients, except ice cubes, in a blender. Process until smooth; add ice cubes and blend another 20-30 seconds. Serve.

http://www.healthnews.ediets.com/

Healthier Trail Mix

Ingredients:

1 oz. Pretzels (Hard, Whole Wheat, Unsalted)

1 Tbsp. Walnuts

1 1/3 Tbsp. Sliced Almonds

1 1/2 Tbsp. Raisins

Instructions:

Combine pretzels, raisins, walnuts and almonds. Serve.

http://www.healthnews.ediets.com/

Yogurt and Berry Parfait with Candied Ginger

Ingredients:
Blueberries
Raspberries
Chopped Strawberries
Blackberries
Plain or Vanilla Yogurt
Candied Ginger (optional)

Directions:
Toss together a mix of fresh, ripe berries, such as blueberries, raspberries, chopped strawberries, and blackberries. Spoon plain or vanilla yogurt into the bottom of a parfait glass. Top with a spoonful of chopped candied ginger, followed by a handful of berries. Repeat, finishing with berries and garnishing with ginger.

Lighter Key Lime Pie

Ingredients:
1 (14-oz.) can Fat-Free Sweetened Condensed Milk
3/4 cup Egg Substitute
1/2 cup Fresh Key Lime Juice*
2 tsp Key Lime Zest*
1 (6-oz.) Reduced Fat Ready Made Graham Cracker Crust
1 (8-oz.) container Fat-Free Frozen Whipped Topping (thawed)
Garnish: lime peel strips

Directions:

Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour). Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.

*Regular fresh lime juice and zest may be substituted.
Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.

Makes 8 servings

http://www.southernliving.com/

Chilla in Vanilla Low-Fat Milkshake

Ingredients:
½ tbsp. Coffee-Mate Sugar Free French Vanilla Powdered Creamer
1/2 cup Fat-Free Vanilla Ice Cream
½ cup Light Vanilla Soy Milk
2 No-Calorie Sweetener Packets (i.e. Splenda)
1/8 tsp. Vanilla Extract
1 cup Crushed Ice or 5 to 8 Ice Cubes
2 tbsp. Fat-Free Redi-Whip (optional)

Directions:
In a small bowl, combine powdered creamer and 1 tbsp. hot water and stir until dissolved. Transfer mixture into blender. Add all other ingredients except reddi-whip to blender. Blend at high speed until completely combined. Pour shake into glass and top with redi-whip.

Recipe from: Redbook Magazine

Light Lemon Bars

Ingredients:
Non-Stick Cooking Spray
¾ cup plus 2 tbsp. All-Purpose Flour
2/3 cup plus 3 tbsp. Granulated Sugar
½ Stick Cold Butter, Cut into ½ inch Cubes
1 Egg

1 Egg White
¼ tsp. Finely Grated Lemon Zest
2 tbsp. Lemon Juice
1 tbsp. Water
¼ tsp. Baking Powder
1 tbsp. Powdered Sugar

Directions:
Coat an 8x8x 2 inch baking pan with non-stick spray; set pan aside. In a small mixing bowl, combine ¾ cup flour and 3 tbsp. sugar; cut in butter until crumbly. Pat mixture onto bottom of prepared pan. Bake in pre-heated 350 degree oven for 15 minutes. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tbsp. water and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

recipe from: Fitness Magazine

Peach and Plum Crisp

Ingredients:
8 Medium Peaches (about 2 lbs.) Peeled, Pitted, and Sliced
10 to 12 Small Plums (about 2 lbs.) Pitted and Sliced
2 tsp. Lemon Juice
¼ cup Honey
¼ cup Instant Tapioca
Pinch of Salt

Topping:
1/2 cup All-Purpose Flour
1/2 cup Old-Fashioned Oats (not instant)
2 tbsp Sugar
1/2 tsp Cinnamon
1 pinch of Salt
4 tbsp Unsalted Butter (melted and cooled- consider Smart Balance)

Directions:
Preheat oven to 425 degrees. Mist a 2-quart baking dish with cooking spray. Line a rimmed baking sheet with foil. In a large bowl, combine peaches, plums, lemon juice, honey, tapioca, and salt, mixing well. Let stand for 10 minutes, stirring occasionally. Make topping: combine flour, oats, sugar, cinnamon, and salt into large bowl. Add butter and use fingertips or a fork to mix until crumbly. Refrigerate until ready to use. Transfer fruit mixture to baking dish. Sprinkle topping over fruit. Place dish on baking sheet. Bake until fruit is softened and topping is golden brown, 40 to 45 minutes. Cool slightly before serving.

http://www.allyou.com/