Dessert Help Needed!!!

[kltcarley]

I need to take a dessert to a women's group in a few days, and I don't know what to bring. I would like something awesome that doesn't taste light or lowfat. Please, can anyone share some of your favorites? No brownies, they were brought last month. Thanks so much. I love to read this BB, but I haven't written very much.

[NancyR]

I have 2 all-time favorites from Cooking Light. I don't have either recipe with me (I am at work) but if you are interested in either and you can't find them let me know and I will post them tonight.
First,I LOVE Grand Marnier ice cream that was a prize winner in a CL contest a couple years back. You make it from Light Cool Whip, Egg Beaters and Grand Marnier. It is fabulous. I serve it using a small scooper in little cocktail glasses, very elegant.
My other choice for adults would be chocolate Kahlua pie (don't think this is the exact name). The recipe for that one is in the Five Star cookbook. It is easy to make and taste sinful.
Also the chocolate-banana trifle from 1-2 years ago. It was discussed a lot on this board and 99% of us loved it (one person thought it was "too sweet").
Good luck.

[lanie]

Would you like a 'fancy' dessert or bar like items - I literally have a 'slew' of bar desserts - they are handy to have for many occasions - if you would like them email me - they are all in my file on one string and too many to post here - I think?

[Kendra Anne]

I love the "Fried Green Tomatoe Banana Cream Pie". It's simple and taste delicious! I've made it several times and have always had rave revues. Plus, it's a good way to get rid of those ripe bananas.

[lindrusso]

Once again, I have to sing the praises of CL's Chocolate-Cream Pie. I think it's from October or November of 1999. Dutch-process cocoa also makes for the best flavor. This dessert did not taste light to me at all.

[Grace]

I have a 1001 ideas - here are a few (I have tried all of these and they're ALL wonderful) - if you are interested in any of these recipes, let me know and I'll be happy to post, or let me know if you'd like more ideas...

Chocolate Hazelnut Torte
Easy Lemon Squares
German Chocolate Bundt Cake
Blue Ribbon Apple Pie (has a top crust)
Streusel Apple Pie (has a streusel topping instead of a top crust)
Poppy Seed Cake
Christine's Apple Torte
Dark Chocolate Souffle Cake
Chocolate Roulade with Raspberries

Both the apple pies are FANTASTIC - I get requests for these all the time - in fact, I will probably make one today as I just bought a ton of apples! There are many, many more tried and true CL dessert recipes that I can suggest if you still don't see something that interests you! Good luck! http://www.cookinglight.com/bbs/smile.gif

Grace

[LSB]

These are from my list of favorite CL desserts:

Blackberry-Lemon Upside Down Cake
Blueberry Pound Cake
Carrot Cake
Mocha Fudge Pie
Pineapple-Upside Down Cake
Streusel Apple Pie

Let me know if you need any recipes. Louise

[Shelly]

The Blueberry Poundcake from June 1998 is excellent. I guarantee no one will know it is light. Also I just made the German Chocolate cheesecake from the recent issue that had all the cheesecake recipes in it. My SO took it to work and no one knew that it was light and they were all raving about it. I don't eat cheesecake, but for special occasions, that one will be a definite repeater for me!

[kltcarley]

Thanks guys, I have some good choices here. Grace, what issue is the chocolate hazelnut torte in?

[mbarra]

NancyR, could you please post the Grand Marnier icecream recipe??? Sounds fabulous!

[Grace]

kltcarley,

The Chocolate Hazelnut Torte is in the December 1999 issue, page 172. Enjoy!

[NancyR]

[QUOTE]Originally posted by mbarra:
[B]NancyR, could you please post the Grand Marnier icecream recipe??? Sounds fabulous!

Yes, it IS fabulous. I hope I can get this exporting thing right.....
* Exported from MasterCook *

Grand Marnier Ice Cream

Recipe By :Cynthia Hoogendoorn, Poughkeepsie, N.Y.
Serving Size : 10 Preparation Time :0:00
Categories : August ‘97 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups egg substitute (at room temperature)
1/2 cup sugar
1/2 cup water
2 tablespoons grated orange rind
1/4 cup Grand Marnier (orange-flavored liqueur)
1 (8-ounce) container frozen reduced-calorie whipped topping -- thawed
Orange rind strips (optional)

Place egg substitute in a large bowl. Beat at high speed of a mixer for 2 minutes, and set aside.
Combine the sugar, water, and grated orange rind in a small saucepan. Bring mixture to a boil over medium-high heat, and cook for 4 minutes. Immediately pour sugar mixture over egg substitute, and beat at high speed 2 minutes or until mixture cools. Fold in liqueur and whipped topping.
Spoon mixture into a 13 × 9-inch baking dish; cover and freeze until mixture is firm. Garnish ice cream with orange rind strips, if desired.

Serving Size: 1/2 cup

Source:
"Cooking Light, August 1997, p.77"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 131 Calories (kcal); 3g Total Fat; (23% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 60mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 3220 0 0 0 3544 0 2130706543

[kltcarley]

Grace,
I have a question about the chocolate hazelnut torte. I looked at the picture, and it looks like a cake-like "consistency". Is that how it comes out? It is hard to tell by the picture.
Thanks!
Karen(kltcarley)

[This message has been edited by kltcarley (edited 10-08-2000).]

[lindrusso]

Originally posted by kltcarley:
Grace,I have a question about the chocolate hazelnut torte. I looked at the picture, and it looks like a cake-like "consistency". Is that how it comes out? It is hard to tell by the picture.
Thanks!Karen(kltcarley)


Hi, I'm going to butt in here and say that I made this once and it did come out quite cakey and, unfortunately, dry. I don't know if I did something wrong, but I was not impressed - I had such high hopes! Just my humble opinion....

[kltcarley]

Lindrusso, I hope noone ever feels that they "butt in" by giving their opinion. I apprecite anyone's advice or opinion.
Grace, if yours came out different let us know. I am interested in knowing.
Thanks!

[This message has been edited by kltcarley (edited 10-09-2000).]

[Grace]

Hi guys -

It was kind of funny when you asked me about this cake, as like I said before, I bake so much, it was hard to remember the specifics about this cake (I just remember I liked it). Anyhow, I hauled out my binder with this issue in it and checked out the picture myself to refresh my memory. I do remember it being more cakey, and somewhat drier than say the Dark Chocolate Souffle cake (also a HUGE winner!), but still really, really good in my opinion. Not too dry as to make it gross or anything. And it is sort of like the Souffle cake in that it falls when it comes out of the oven. I'm thinking you could add a few extra tablespoons of water (the recipe calls for 3 Tblsp. strong brewed coffee - you could probably add extra of that). But really, mine came out fine in my opinion. I think the "drier" consistency was the way it was supposed to be - not fudgy - and it's more a matter of personal preference - kind of like the debate between cake-like brownies or fudgy brownies. Anyhow, hope that helps, and maybe you'll want to make this cake for yourself first and decide whether you like it or not before you "present" it to other people!

And Linda, I agree - butt in any time!! http://www.cookinglight.com/bbs/smile.gifThat's what I keep saying I like about this board - everyone's reviews are so interesting and valuable to me, too!

Good luck

[Stacey Strawn]

I still say that the October 1997 Cinnamon Apple Cake recipe is the ultimate fall dessert!!

Cinnamon-Apple Cake

SOURCE: Cooking Light YEAR: 1997 ISSUE: October PAGE: 120

INGREDIENTS FOR 12 SERVINGS:
1-3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

INSTRUCTIONS:
This cake is usually served at Hanukkah. The cream cheese in the batter gives the cake lots of moisture. Because it's so tender, use a
serrated knife for cutting.

1. Preheat oven to 350 degrees.

2. Beat 1-1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add
eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture,
beating at low speed until blended.

3. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour
batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

4. Bake at 350 degrees for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. Yield: 12 servings.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

NUTRITIONAL INFORMATION:
CALORIES 281 (28% from fat); FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g); PROTEIN 4.8g; CARB 46.3g; FIBER 1.2g; CHOL 39mg; IRON 1.1mg;
SODIUM 234mg; CALC 89mg

[BeckyM]

I also really like the Cinnamon Apple Cake. I actually took it as dessert to a women's group last fall, and it went over really well!

I also recently made the Apple Cider Caramel Cake that was on the CL website (I don't know if it was actually in one of the back issues), and that was also very good. I think I like the Cinnamon Apple Cake a bit better though.

[This message has been edited by BeckyM (edited 10-09-2000).]

[kltcarley]

I think I am going to have to toss a coin to decide which one to make. I usually don't have this much trouble!!!!! One more question Grace, does the Dark Chocolate Souffle Cake sink and have a moist fudgy center? Has anyone else made this?

[alli]

the jamaican bannana bread is always a hit!-light and yummy. I strongly recommend it!

[Lucky]

Shelly, you mentioned a German chocolate cheesecake in a previous issue. I've just started subscribing and was wondering which issue has the cheesecake recipes in it? I've been looking for a recipe for German choc cheesecake for weeks now. Would I be able to find it on the CL site? Thanks a bunch for your help.

[Shelly]

Lucky,sorry it took me 4 days to reply. This board is getting so incredibly big that sometimes I can't even remember which threads I've posted on http://www.cookinglight.com/bbs/eek.gif!!!!!! I did a search on the website because someone wanted the recipe and rather than typing or writing it I figured I'd check the site first. It's not there. I'll post the recipe for you. It is from the August 2000 issue.


German Chocolate Cheesecake

Crust:
2/3 c all-purp. flour
2 tbsp sugar
2 tbsp chilled stick margarine or butter, cut into small pieces
1 tbs ice water

Filling:
1/2 c Dutch process cocoa
1/2 c fat free hot fudge topping
1/4 c 2% milk
2 (8 oz.) blocks fat-free cream cheese, softened
12 oz. Neufchatel cheese, softened
1-1/2 c sugar
3 tbs flour
2 tsp vanilla
1/4 tsp coconut extract
2 large eggs
2 large egg whites

Topping:
2/3 c fat free caramel sundae topping
1/3 c chopped pecans, toasted
1/3 c flaked sweetened coconut, toasted

1. Preheat oven to 400.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour and 2 tbs sugar in food processor; pulse until combined. Add butter; pulse 3 times or until mixture resembles coarse meal. With processor on, pour water through chute, processing just until blended (do not form a ball). Press into bottom of 9-inch springform pan coated with cooking spray. Bake at 400 for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temp to 325.
3. To make filling, combine cocoa, fudge topping and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth. Add sugar, 3 tbs flour and extracts. Add eggs and egg whites 1 at a time, beating well after each addition. Add chocolate mixture; beat well.
4. Pour cheese mixture into prepared pan. Bake at 325 for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Run knife around outside edge. Cool to room temp.
5. To make topping, combine topping ingredients and spread over cheesecake. Cover cake and chill at least 8 hours. Makes 16 sevings.
314 cals, 10 g fat (5.3 sat fat), 9.7 g protein, 46 g carbs