INGRIDIENTS
1 c water 1/2 c butter 1 ts salt 1 c flour 4 eggs powdered sugar
Preheat electric oven to 400 F. Lightly spray baking sheet with non-stick spray. In a saucepan, bring water, butter, and salt to a boil. Remove from heat; add flour all at once, stir vigorously until mixture forms a ball. Beat in 1 egg at a time, beating well after each addition. Using a pastry bag or 2 spoons, shape 2 inch rounds of batter, 2 inches apart on prepared baking sheet. Bake for 30 minutes or until golden brown. Remove from baking sheet immediately; cool. Fill cooled shells with Vanilla Creme. Sprinkle tops with powdered sugar. Makes 2 dozen.
Make sure the butter or marge is really hard and the water is as cold as possible. It's a good idea to put the flour in a large bowl and chill that too, if you can; one of the secrets of success with this pastry is to have everything, including your hands, as cold as possible.
Cut the butter into 1/4" (6 mm) dice and put them in the bowl with the flour. Mix lightly so that the butter gets dusted with flour, then add the water and lemon juice and mix gently to make a loose, lumpy dough.
Put the dough onto a lightly floured board and turn it once or twice in a little flour, then roll it into a long oblong, using short, firm strokes. Fold the top third of the oblong down and the bottom up so that you have three layers [and tuck any stray bits into the package]. Half-turn the slab of pastry to the right, so that the folded edges are at the sides. Roll, fold, and turn the pastry again, doing this four times in all. Put the fold of dough into a polythene bag and chill in the coldest part of the refrigerator for at least two hours before use. To use the dough, roll it out to the required shape on a lightly floured board.
This keeps for a week in the fridge, and can be deep-frozen either in a block or rolled into suitable shapes.
OPTIONAL: 1 to 2 Tablespoons of Cognac, Grand Marnier or other liquor OPTIONAL: Shelled Walnuts or Rasperries for ToppingFOUR EASY STEPS AND YOU HAVE IT! Melt chocolate in microwave oven or in double boiler on stove top after cooling chocolate slightly, beat eggs lightly (or shake eggbeaters) and add (OPTIONAL: also add cognac or other liquor, if desired) carefully fold cold (but NOT frozen) Low Fat Whipping Cream Substitute into the melted chocolate. A rubber spatula works well. Place mousse in single or individual serving bowls, add topping if desire, and refrigerate over night or for a few hours TIP: The flavor comes primarily from the chocolate. The better the chocolate, the better the mousse! There you have it. Awesome tasting, low-cal, low-fat, low-effort (and no longer secret!) chocolate mousse!
1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup packed brown sugar 1/4 cup unsweetened applesauce 1 egg white 2 tablespoons water 2 tablespoons canola oil 1 teaspoon vanilla 1 1/3 cups regular or quick-cooking rolled oats 1 cup raisins
Preheat oven to 375. Coat baking sheets with no-stick spray.
In small bowl, combine flour, baking powder, baking soda, salt & cinnamon. Mix well. In large bowl, combine brown sugar, applesauce, egg white, water, oil, and vanilla. Mix well. Stir in flour mixture. Add oats and raisins; mix well. (The mixture will look thinner than most cookie doughs) Drop by rounded teaspoonfuls, 2" apart, on prepared baking sheets. Bake one sheet at a time for 10-12 minutes, until lightly browned. Place baking sheet on wire rack and let stand 5 minutes. Remove cookies from baking sheet and let cook on the rack.
Makes 42 cookies: Per cookie 58 calories, .9 gram fat, .5 gram fiber * * * My comment: I got 35 cookies rather than 42, made them a tad bit bigger. Took the nutrition info per cookie and multiplied by 42 (for full batch) then divided by 35. Came to 70 calories, 1.08 gram fat, and .6 gram fiber. Still 1 point each!
3 oz fat-free cream cheese, softened 1 tbsp sugar 1 1/2 c light whipped topping (Cool Whip) 1 reduced-fat graham cracker crust (Keebler - already made) 1 c skim milk, cold 1 lg pkg instant vanilla pudding 1 can (16 oz) pumpkin 2 tsp pumpkin pie spice mix
In a mixing bowl, beat cream cheese & sugar until smooth. Add whipped topping & mix well. Spread in pie shell. In another bowl, beat milk & pudding mix on low speed until combined. Then beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin & pumpkin pie spice. Mix well. Spread over cream cheese layer. Chill for at least 2 - 3 hrs in refrigerator, then serve. Makes 8 servings.
1/8 piece of pie = 258 Calories, 4 gr Fat, ? Fiber
1 cup all purpose flour dash of salt 1 tsp. baking powder 2 tsp. butter, melted 2 tbsp. fat free sour cream ¼ C skim milk Nonstick cooking spray 1 20 oz. package frozen blackberries, thawed 1 ½ tsp. vanilla extract juice of ½ lemon ½ cup sugar
In a large bowl, combine the thawed and drained blackberries with the sugar, lemon juice and vanilla extract. Set aside. In another bowl, combine the flour, salt and baking powder. Blend the butter and sour cream together in a small bowl and add to the dry ingredients all at once. Slowly stir in the milk. Roll out on a lightly floured board to ¼ inch thickness. Spray a 9x13 inch baking pan with nonstick cooking spray. Spoon blackberry combination into pan and spread to distribute evenly. Cut the prepared dough into strips and arrange on top of blackberries in a lattice arrangement. Bake for 35-40 minutes until crust is golden brown and blackberries are bubbly. Serve hot with vanilla frozen yogurt.
Sauce: 2 tbs. cornstarch 1/4 cup sugar 1/2 cup water 1/2 cup raspberry syrup 1 tbs. lemon juice Drain raspberries, reserving 1/2 cup syrup for sauce. Cream together butter and powdered sugar. Gradually beat in 1 cup flour until blended. Press mixture over bottom of 9-inch spring-form pan. Bake 15 minutes at 350 degrees. Cool completely.
Spoon raspberries over crust and sprinkle with walnuts. Beat together eggs and sugar. Add remaining 1/4 cup flour, baking powder, salt, and vanilla; beat until well-blended. Pour over nuts, spreading as necessary. Bake 30-35 minutes at 350 degrees, or until golden. Remove from spring form and cool on wire rack cut into squares. Serve at room temperature with ice cream and sauce.
To make sauce: In a 1-quart saucepan, stir together cornstarch and 1/2 cup sugar. Gradually stir in water and raspberry syrup. Simmer over moderate heat, stirring constantly, until thickened and clear. Remove from heat and stir in lemon juice. Serve hot over torte. Serves 9. Mary A. Johnson Great Falls 1st Place
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