Simple - Make Ahead Dessert?

[Lisa C]

I know that you guys will be able to help me out!

I'm having a friend over for a simple dinner this week and I want to make a little simple desert. I'm thinking about some kind of coffee cake or pound cake. If I do a pound cake, though, I want it to be a little different (like a lemon or blueberry - not just sour cream - you get the idea!).

Here's the other twist, she'll be coming over right after work, so I'll have to make it 1-2 days ahead.

Any ideas?

[CHRIST1NE]

Well, this isn't anything like a pound cake, but we all agree (BB people) that this is wonderful. The recipe below has been 1/2'd from the original (a 13 x 9 pan is just too much, IMO, unless you need it for a crowd). This actually gets better the longer it sits, so making it ahead of time works out perfectly.
* Exported from MasterCook *

Chocolate-Éclair Icebox Dessert

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 sheets low-fat honey graham crackers
Cooking spray
1 1/2 cups fat-free milk
1 (3.4-ounce) package instant vanilla pudding mix
1/2 (8-ounce) tub fat-free cream cheese
1/2 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
2 tablespoons fat-free milk
1 tablespoon stick margarine or butter -- softened
1 tablespoon honey
1 ounce unsweetened chocolate -- melted
3/4 cup powered sugar -- sifted

Arrange 4+ graham cracker sheets in the bottom of a 9 × 9-inch baking dish coated with cooking spray.

Combine 1 1/2 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping.

Spread half of the pudding mixture over graham crackers, and top with 4+ graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 4+ graham cracker sheets.

Combine 2 tablespoons milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well.

Spread chocolate glaze over graham crackers. Cover dessert and chill in refrigerator overnight.

Source:
"Cooking Light, Jan/Feb 1998, Make Ahead Special Issue"

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Per Serving (excluding unknown items): 67 Calories; 3g Fat (47.0% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Calories 234 (22% from fat), fat 5.8g, protein 5.4 g, carb 41.5g, fiber 0.8g. iron 1mg, sodium 352mg, calc 105mg



[This message has been edited by CHRIST1NE (edited 03-17-2001).]

[Jewel]

I would suggest either the Honeyed Apple Torte, which would keep very well until served, or my personal favorite, the Frozen Butterfinger Pie! That pie makes quite a presentation, and it's very easy to make. Also tastes totally sinful! http://www.cookinglight.com/bbs/biggrin.gif

[Grace]

The Buttercrunch Lemon Cheese Bars are good, and need to be made ahead, they need a lot of chilling time. Any CL cheesecake is good too, for the same reason.

The make ahead souffles are impressive - you make them ahead and freeze before baking. Then, when you get home from work, pop them in the oven in a pan of water, 40 minutes later (hopefully that works out to be as soon as you're done eating), they're ready to serve! They do need to be served as soon as they come out of the oven, so if you don't think you'll be ready for dessert in 40 minutes, you can put off popping them in the oven for 15 minutes, or whatever extra time you need. CL has about more than a dozen souffle recipes if you're interested.

I would personally not do the crumb or pound cakes more than one day ahead - they tend to dry out and get kind of stale.

You could also do a nice pudding with fruit, a parfait, a flan, something like that.

[This message has been edited by Grace (edited 03-17-2001).]

[Jen]

Speaking of souffles...some of you might remember all my questions last weekend about the individual double lemon souffles (I think from May or so, 2000). These were FABULOUS!! We really enjoyed them, and I would definitely classify them as a light dessert (as in non-heavy). They took a while to prepare, between making the lemon curd and preparing the souffles, but they weren't difficult. And the best news is that the freezing technique worked great (I can't remember if it was Gail or Grace who suggested it) - prepare the souffles up to the point of baking, then freeze for about 2 hours or until firm. At this point cover and leave in the freezer until ready to bake. Put in a dish of water so that water comes about half way up the dishes and bake as directed (except that they'll take longer - mine were about 30 min instead of 20). It worked perfectly, and I'm sure they would hold for a few days in the freezer. The recipe makes 8, but I halved it - you could make 4 souffles, then keep the other two for later in the week when you need a treat - just bake and eat!

I highly recommend these - perfect for a dinner party!

Jen

[kwormann]

I second the nominiation for the chcolate eclair ice box cake....it is INCREDIBLE!!!!

kim

[laughsandlaughs]

Our supper club made the Juicy Apple Crisp last month and it was delicious and I've made it in the morning and baked it in the evening. You could also prepare the ingredients except the apples and then assemble and bake that night if you wanted, but preparing the entire thing took about 20 minutes and then baking, another 25 or so.

Simple yet so good!

[Leonard]

When I need a simple dessert I always turn to this one.
STRAWBERRY FRUIT DIP

Whole strawberries
seedless grapes
pineapple chunks
sliced apples

In a bowl combine equals parts of low fat strawberry yogurt with thawed whipped topping (Cool Whip). Chill and serve with fruit. I usually make 1/3 cup of yogurt to 1/3 cup of Cool Whip. It is so Yummy!

[Ohioan]

How about some nice fruit? That's about as simple as you can get, and it's very refreshing. For those who like more jazzed-up desserts, you can also put out little dishes of "stuff" to dip the fruit into (yogurt, fruit juice/syrup, chocolate syrup, maple sugar, sprinkles, etc.)

Cheers,
Phoebe

[Lisa C]

What fantastic ideas! I have to say... I've never tried the chocolate eclair icebox dessert, but I think that's going to be the winner. I've also always wanted to make the butterfinger pie, but my freezer isn't very good (I've been trying to get my landlord to get me a new fridge FOREVER!).

I was originally thinking coffee cake because it would be easy to bring the leftovers into work, but I think my co-workers would much rather have the eclair dessert.

Thanks for all the wonderful suggestions!

[gabbyh]

Our all-time favorite:

Pineapple Angelfood cake

1 box angelfood cake mix
1 large can (20 oz) crushed pineapple in its own juice

Mix the 2 together.I use a hand held blender-on-a-stick. Pour into a 9 x 12 pan.
Bake at 350° for approx. 30 minutes.

The eastiest, yummy, low-fat cake. Serve with low-fat or non-fat non-dairy topping.

[SHERRY]

Question about Pineapple Angel Food Cake:
Do you just mix pineapple and mix, or do you make the mix and add the pineapple to it? Thanks it sounds great!

[hka]

I have the same question about the pineapple and angel food cake. Is that all you do?? It does sound WONDERFUL!! So does the icebox eclair! I will most definitely make that one. I'm a sucker for pudding type desserts!

[Peeps]

One of my all time favorite CL dessert recipes is the Chocolate-Banana Pudding with Toffee Bars from the Sept. 1999 issue. It's amazing, I make it all the time and the longer it can sit in the frig the better it is, at least overnight or a day or two. Layers of chocolate Nilla wafers, bananas, cool-whip and chocolate custard! People are always impressed when I make this and its so easy!

[Peeps]

Another idea that my mom does all the time and is so yummy but seems fancy and is not is to make a batch of chocolate instant pudding, then thaw out some coolwhip and mix in a few crushed heath bars and then layer cubed Entenman's fat free chocolate pound cake, the pudding, the cool whip, repeat the layers and sprinkle with heath bars. It can sit in the frig for a day or two and is still great.

[Linda in MO]

Here's how I have made the pineapple angelfood cake. I think it's an old Weight Watcher's recipe. It's very light and good. Please note I have only tried this with the crushed pineapple, but I've read you can also use peaches or cherry pie filling.

* Exported from MasterCook *

Pineapple Angel Food Cake

Recipe By :Weight Watchers
Serving Size : 0 Preparation Time :0:00
Categories : Cake or Pie , Dessert, Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box angel food cake mix -- (1-step)
1 can crushed pineapple (in it's own juice)-DO NOT DRAIN -- (20 oz.) OR 1 can cherry pie filling OR (15 ounce) can diced peaches, with juice



In a large bowl, mix the cake mix and the pineapple. Do not drain the pineapple. Mix well.

Pour into an UNGREASED 13 x 9 pan (metal or glass) and bake at 350 degrees (try 325 deg. if using dark and/or non-stick pan) for about 25 to 30 minutes or until top is well browned.

Serving Ideas : Can serve with sliced fresh strawberries and light Cool Whip, or cherry pie filling and light Cool Whip, or topped with Watergate (pistachio pudding) salad. I also like to mix light Cool Whip with light strawberry yogurt (to taste, about 1/2 and 1/2) and use this to top the cake and fresh strawberries.

NOTES : I haven't made this with the cherry pie filling or peaches yet.

[Lisa C]

Thank you all for the wonderful suggestions! I ended up going with the eclair dessert. WOW - It was a HIT! In fact, I'm going to have some leftovers with a big glass of milk right now!

All the other ideas sound fabulous. I've already copied them into my MasterCook.

Thanks!

[JulieAnn]

I just made the Weight Watcher's angel food cake mixed with cherry pie filling. Rummaging through my pantry I found a package of Dream Whip -- voila! frosting!. I also drizzled melted chocolate chips over the Dream Whip. This was so easy and good!

[breadmama]

Our family loves the CL Blueberry Pound Cake. (It's the one that's pictured on the cover of the new cookbook.) I always make it in two loaf pans and freeze one for later indulgence. (Or surprise company!) I can't remember if I doubled the recipe or not to get two cakes, and I'm too tired to go check my recipe notes - sorry. http://www.cookinglight.com/bbs/smile.gif But anyway, it's a hit, and it freezes well wrapped in plastic, then bagged in a Ziploc freezer bag.

[eks]

My vote is for the Chocolate Eclair Dessert. I made this for a college meal management class. The entire class wanted seconds!

[Linda in MO]

JulieAnn, I'm glad to hear the angel food cake turned out well with the cherry pie filling. I'm definitely going to try it now.

[JulieAnn]

I need to add the second day review of Angel Food Cake with Cherry Pie Filling. Not very good! We definitely liked it much better the first day. It was too mushy the second day. Part of the problem is that I didn't cook it long enough. It was dificult to tell when it was done.

[Linda in MO]

Oh no, JulieAnn! I think I'll still try it though. If you like pineapple, you should try that variation. I don't remember it getting soggy the next day. And you could top it with cherry pie filling and light Cool Whip. Or maybe you could make it a banana split type dessert by topping each serving with banana slices, light Cool Whip, melted chocolate or shaved chocolate, and a maraschino cherry. Just thinking out loud there! http://www.cookinglight.com/bbs/biggrin.gif

[Deedy]

I'm bumping this up because I made the angel food cake with pineapple the other night and it was delicious!! It even got better the next day - I put it in the refrigerator over night because of the pineapple and it was so-o good with strawberries and Cool Whip! Thanks for the recipe, gabbyh!