"almost indulgent"

[lorilei]

I debated for a long time with myself about whether or not to actually start a whole new thread for this... and then, I figured, what the hey...we're talking about cheesecake...talking about desserts... OK, I'll post it.

I recently tried Jello's new Cheesecake flavored pudding... and it's really pretty good. I served it to my hubby with fresh blueberries on top, and it was a hit. It wasn't /quite/ cheesecake, but it will do in a pinch. Hey, there's no fat, and it still feels fairly indulgent.

Anyone else have a favorite "almost indulgent" dessert recipe to share?

[Natasha]

Has anyone had homemade chocolate or mocha pudding cake? It uses about a tablespoon of oil in the whole recipe, and is very quick and easy - and fudgy! You pour sauce over it and eat it as soon as it comes out of the oven. If you're interested in 1 or 2 versions of this, let me know. Feels indulgent but it's really not.

[emily]

i'm interested in these pudding cake recipes. please post...

[lindrusso]

My three favorites are all from Cooking Light. They all taste like you're indulging, but you're not - perfect! I like the Blueberry Poundcake (from J/A 1998), the Chocolate Chip Bundt Cake (also from J/A 1998 - I like to change the recipe and use yellow cake mix and vanilla pudding) and the Chocolate-Cream Pie (which I think wins for most indulgent-tasting and it's from November 1999).

[This message has been edited by lindrusso (edited 07-05-2000).]

[ElinorC]

I like CL's "Cherries in the Snow". I don't remember what issue or year it was from but it was a reader recipe that had angel food cake, whipped topping and cherry pie filling. It was delicious and very light. It was pretty too in glass serving dishes. I'll post the recipe if anyone is interested.

[Kelly]

I used to buy the Jello brand instant moose (wow - brain cramp - don't know how to spell that, but I mean the food not the animal! where's spellcheck???....) when I wanted something a little special. Unfortunately, I can't find it in the stores around here anymore.

[This message has been edited by Kelly (edited 07-07-2000).]

[SandyDee]

Kelly, Nestle's has an excellent instant Mousse and it come in several flavors. Dark chocolate, Mocha, Raspberry/chocolate and Chocolate/Mint. I have often used this as a quick last minute dessert and it is something that looks festive and elegant and people always have room for http://www.cookinglight.com/bbs/biggrin.gif

[Beth]

I can't remember the brand name, but I once tried a packages sugar-free chocolate mousse when we were having friends over for dinner and I knew one was diabetic. It was nice to come up with something quick and easy that we could all enjoy. I'd make it again.

Later, my friend's then 4 yr old son asked her if they could have chocolate cow again. She was thinking ice cream, and he was getting mad at her, asking for chocolate cow! Finally, she got him to tell her where he had it and figured out what "animal" he was referring to. We all got a laugh out of that.

[laden]

The Chocolate Mocha Pudding Cake is excellent! I've seen it in a couple of my CL cookbooks (I know it's in the 5-star one). It works like magic. You pour boiling water over the whole thing. Don't stir--and it makes a cake and fudge sauce. Serve it with a little vanilla lo-fat ice cream and enjoy.

[Natasha]

Hi,
Here is one of the pudding cakes I mentioned. It isn t from Cooking Light, but from a book called Simply Healthful Cakes, by Donna Deane & Minnie Bernardino. Enjoy!

Mocha Fudge Sundae Cake
1/2 cup nonfat milk
4 teaspoons instant coffee powder
2 Tbsp. melted butter or low-fat butter spread or canola oil
2 tsp. vanilla
3/4 cup plus 2 Tbsp. sifted cake flour
1 cup sugar
1/4 tsp. salt (optional)
2 tsp. baking powder
1/2 cup quick-cooking oats
1/4 cup unsweetened cocoa powder
1 3/4 cups boiling water
2 Tbsp. hazelnut liqueur, such as Frangelico (or Kahlua) - either liqueur is optional
Fat-free ice cream or low-fat whipped topping (optional)
Fresh or maraschino cherries or berries (optional)

1. Preheat oven to 350 degrees. Heat 1/4 cup nonfat milk. Stir in coffee powder to dissolve. Add remaining 1/4 cup nonfat milk, melted butter and 1 tsp. vanilla.
2. Resift cake flour with 1/2 cup sugar, salt and baking powder into large mixing bowl. Add milk mixture to dry ingredients, stirring with fork until blended. Mix in oats. Do not overmix.
3. Combine remaining 1/2 cup sugar, remaining 1 tsp. vanilla and cocoa powder with boiling water. Mix well to dissolve cocoa. Stir in liqueur, if using. Pour into 8-inch square baking dish. Spoon batter on top in large spoonfuls. Bake for 40 to 45 minutes, or until top is crisp and sauce on bottom is bubbly. Let stand about 10 minutes.
4. Spoon into dessert dishes and spoon chocolate sauce from bottom of pan over each serving. If desired, serve with ice cream or a dollop of whipped topping and garnish with cherries or berries.
Makes 9 servings. Per serving: 174 calories; 3 g protein; 3 g fat; 35 g carbohydrate

Note: I have used less than 1/2 cup oats in order to get a smoother texture. Also, there was another recipe I wanted to post for you - Brownie Pudding. If anything, I prefer it to this one. I ll try to post it soon!

Laden - how similar is this to the Cooking Light cake? Just wondering. I m sure it s very good!

[BethH]

Hi! I'm interested in checking out both the recipe for Natasha's 'brownie pudding' (how good does that sound? But, I am a die-hard chocoholic! http://www.cookinglight.com/bbs/smile.gif ) and the recipe for the CL pudding cake that you pour water over and its like 'magic' I'd appreciate it if you guys could post these! Thanks!

[Natasha]

Here is the Brownie Pudding recipe. I haven t had this since Valentines Day! http://www.cookinglight.com/bbs/smile.gif Anyway, I hope you enjoy it as much as I do. Maybe it can t altogether replace full-fat brownies, but oh, well ...

BROWNIE PUDDING
Pudding:
1/3 cup all-purpose flour
1/3 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 tbsp butter, melted
1/2 tbsp vanilla
1/4 cup chopped nuts, optional (I never add these because I like it smooth and creamy)

Sauce:
1/2 cup brown sugar
2 tbsp unsweetened cocoa powder
3/4 cup boiling water

For pudding, blend flour, sugar, cocoa, baking powder, milk, butter, vanilla, and nuts. Spoon into a greased small casserole. To make sauce, combine brown sugar and cocoa. Sprinkle over pudding batter. Pour boiling water on top. Do not stir water into pudding. Place pudding in a 350-degree oven and bake 35 minutes or until cake mixture on top is firm. Cool slightly before serving; dust with sifted icing sugar. Serve with whipped cream, ice cream, or frozen yogurt if desired. Makes 5 to 6 servings. (Note: You might want to check it before the 35 minutes, because it can get a bit dry when overdone.)

BTW, I also would be interested in the CL recipe. Thanks!



[This message has been edited by Natasha (edited 07-10-2000).]

[Laura B]

Here is the Cooking Light recipe everyone wanted. Looks yummy!

* Exported from MasterCook *

Chocolate Pudding Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cooking Light 1995 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups boiling water

Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla; stir until smooth. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched in center.

(serving size: 1 slice.)

Source:
"Cooking Light, October 1995, page 139"
Copyright:
"Cooking Light"

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

Per serving: 255 Calories (kcal); 4g Total Fat; (12% calories from fat); 3g Protein; 54g Carbohydrate; 1mg Cholesterol; 160mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 Other Carbohydrates

Serving Ideas : Serve warm.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Natasha]

Thanks Laura!

[Laura B]

Lo and behold, there are two pudding cakes! I assumed that the first one I posted was the right one because it said that you pour boiling water. It was so unusual I figured there could only be one. Well, there is indeed one called Mocha-Fudge Pudding Cake in addition to the Chocolate Pudding Cake. I think I'll have to try one of these in the next week or so.

* Exported from MasterCook *

Mocha-Fudge Pudding Cake

Recipe By :Cooking Light Magazine. October 1999. Page: 151.
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 tablespoons butter or stick margarine, softened
1/2 cup 1% low-fat milk
1 tablespoon Kahlua (coffee-flavored liqueur) or cold
brewed coffee or water
1 cup all-purpose flour
1/2 cup unsweetened cocoa, divided
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Cooking spray
2/3 cup sugar
2 teaspoons instant coffee granules
1 1/4 cups boiling water
2 1/4 cups vanilla fat-free ice cream

1. Preheat oven to 350 degrees.

2. Combine 3/4 cup sugar and butter in a bowl; beat at medium speed of a mixer for 3 minutes. Add milk and liqueur; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup cocoa, baking powder, and salt in a bowl; gradually add to sugar mixture, beating until well-blended. Spoon batter into an 8-inch square baking pan coated with cooking spray.

3. Combine 1/4 cup cocoa, 2/3 cup sugar, and coffee granules in a small bowl; sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream. Yield: 9 servings (serving size: 1 square and 1/4 cup ice cream).

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

Per serving: 179 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 43g Carbohydrate; 1mg Cholesterol; 119mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

NOTES : You basically have a pudding layer underneath the cakey part-- don't mistake it for being underdone.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[BethH]

Looks super! I can't wait to try them both! I think I'll try the plain one first because the preparation seems easier (and I'm into easy desserts these days)! I'll post if its to die for!

Thanks for posting all the chocolate recipes for us to enjoy!

[MrsReber]

Please post the cherries in the snow recipe. I love angel food cake!

I agree with the Nestle chocolate mousse. My husband likes the milk chocolate the best.

I used the cheesecake pudding in a strawberry "cheesecake" recipe. I found the cake to be a little sweet, but my husband loved it. Ate almost the entire thing by himself! It sure was an easy cheesecake to make- it was a Pampered Chef recipe.

[lorilei]

I found this and had to share. It's fairly light, and sounds scrumptious! Enjoy!!

SAND DUNES COCOA EXPRESSO BARS
Yield: 16 servings

6 T light corn Oil spread
1 cup granulated sugar
1/2 cup cocoa
1 1/2 tsp powdered instant espresso or powdered instant coffee
1/2 cup egg substitute
1/2 cup all-purpose flour
1/4 cup finely chopped walnuts
powdered sugar

Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and espresso powder. Add egg substitute; stir to blend. Stir in flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars.

Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 Cholesterol: 0 mg Calories from fats: 27%

[Laura B]

Here is the Cherries in the Snow recipe.

* Exported from MasterCook *

Cherries in the Snow

Recipe By :Pat Crawford, Brevard, N.C.
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Nov/ Dec '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8-ounce) tub fat-free cream cheese
1 cup sifted powdered sugar
1 (12-ounce) carton frozen reduced-calorie whipped topping -- thawed
8 cups (1-inch) cubed angel food cake
1 (20-ounce) can light cherry pie filling

Beat cream cheese at medium speed of a mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping.

Place half of cake cubes in a large glass bowl; top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture, and cherry filling. Cover and chill.

Serving Size: 1 cup

Source:
"Cooking Light, November/December 1997, p.168"
Copyright:
"Cooking Light"

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

Per serving: 247 Calories (kcal); 4g Total Fat; (14% calories from fat); 5g Protein; 46g Carbohydrate; 2mg Cholesterol; 315mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates

NOTES : "I like to use this recipe for special occasions. The colors are pretty, and it tastes like a heavy dessert. I end up giving out the recipe to almost everyone who tries it."
—Pat Crawford, Brevard, N.C.
Nutr. Assoc. : 25063 0 2861 5942 0

[MrsReber]

Thanks for the recipe, Laura. It looks so easy to make. I can't wait to try it!

[Susann]

I completely recommend the cherries in the snow. It makes the lightest, prettiest and most delicious dessert to entertain a crowd. No one will believe it is low fat! I have become known for this dessert and make it frequently-especially during the sumer.

[patchp]

I make a really simple banana pudding with Jello Free vanilla pudding mixed with 2 percent milk, bananas, low-fat vanilla wafers, and Cool Whip Free whipped topping. You don't miss the fat at all, although some of you may miss the meringue (I'll take Cool Whip anyday).