This is a dessert contest.
To enter all you have to do is post your recipe in the comments section.
The community will be the judges. Just make the recipe and vote by propping it and leaving a quote under the recipe you like best. There will be 3 winners. 1st place will receive $100. 2nd will receive $50. and 3rd will receive $25 . and we all will receive a lot of good dessert recipes . So let get in those kitchens and start cooking.
Please save all comment for entries and votes . Only comment by quoting and prop the recipes you want to win. This wish need to win for the prize money to be awarded. (more) 
Wish
Comments
ANGEL CAKE SURPRISE!!!
An easy, quick no-bake cake made with angel food cake, fruit, flavored gelatin, and whipped topping."
INGREDIENTS:
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin (no sugar gelatin for diabetics)
1 (15 ounce) can sliced peaches (peaches come with splenda in the can also)
3 bananas
1 (5 ounce) package instant vanilla pudding mix (sugar free Pudding for diabetics)
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained ( they have pineapples with splenda)
DIRECTIONS:
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
Prepare instant pudding according to instructions on box and spread evenly over fruit.
Spread whipped topping on top of the pudding. Try to keep the layers separate.
Refrigerate at least 2 hours before serving.
OH MY GOSH THIS IS AWESOME AND IT CAN BE USED WITH ALL THE INGREDIENTS OR YOU CAN SUBSTITUTE WITH THE SUGAR FREE ITEMS AS WELL FOR A PERSON THAT IS A DIABETIC
Edited on: Aug 25, 2007 18:38 pm
ANGEL CAKE SURPRISE
An easy, quick no-bake cake made with angel food cake, fruit, flavored gelatin, and whipped topping."
INGREDIENTS:
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
DIRECTIONS:
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
Prepare instant pudding according to instructions on box and spread evenly over fruit.
Spread whipped topping on top of the pudding. Try to keep the layers separate.
Refrigerate at least 2 hours before serving.
Edited on: Aug 25, 2007 18:20 pm
2nd ain't so bad!!!!
Low Fat-Low Cal Cheesecake
1 Keebler low fat graham cracker crust
1/2 C Splenda
3 Tablespoons flour
1/4 teaspoon salt
2 egg whites
16 0z. Low fat cream cheese
1 teaspoon vanilla
1/2 cup 2% milk
Preheat oven to 325
Mix splenda,vanilla,egg whites and cream cheese ( at room temperature). Beat until smooth. Add flour salt and milk,beat until smooth.
Bake appr. 1 hour. The top will crack some due to the lack of fat. I open the oven door and let it sit for the last 5 minutes of cooking time, great with fruit on top. My fav is blueberry:
1 and 1/2 cups blueberries
1/3 cup Splenda
2 teaspoons cornstarch
1 cup water
Combine all in a saucepan and bring to a boil to thicken slightly. Cool before putting on cheesecake.
Peach Cobbler for Diabetics
1/3 cup Butter
2 cup Fresh peach slices
3 tbsp Powdered sweetener (Blue Stuff works better than Pink Stuff, don't know about Yellow Stuff)
1 cup Flour
3/4 cup Skim milk
1 1/2 tsp Baking powder
Preparation:
Melt butter in a 1 1/2-qt. baking dish. Add peaches to melted butter. Mix
together the sweetener, flour, milk and baking powder. Pour over peaches
but DO NOT STIR.
Bake at 375 until golden brown. Serves 5
Exchange: 1 bread, 1 fruit, 2 fats each 1/2 c serving
A family Favorite. Easy to make.
You need a punch bowl.
2 angel food cakes Or a white cake baked in layers.
2 quarts of strawberries cleaned and sliced
2 tubs strawberry glaze and
2 tubs cool whip.
Cool the cake and cut into sections to fit the bowl.
Layer in cake pieces ,strawberries, glaze and cool whip.
Chill and eat Yummy....
DIABETIC FRIENDLY HOMEMADE ICE CREAM
Ingredients:
6 Eggs
1/4 cup Equal Measure Plus -
2 1/2 tsp Equal Measure
4 tbsp Cornstarch
1 can Evaporated Milk, (Pet Milk)
Vanilla, To Taste
3 qt Milk, Or Enough To Fill
Preparation:
Beat eggs until thick. Mix first measure of 'sugar' and cornstarch together then add to eggs.
Add canned milk to eggs then vanilla to taste, then second measure of 'sugar', to taste. Pour into ice cream freezer,
add regular milk until full. Turn on ice cream freezer according to
directions (When we made it at first we had to use a
hand crank freezer. Good exercize. Boring.)
Diabetic Exchange per 1/2 cup serving: 1/2 Milk; 1/2 Fat
Wow you ought to sell these in a receipe book. There looks like some awesome recipes in here.
DARK AND DIVINE DIABETIC CHOCOLATE SAUCE
Ingredients:
3/4 cup sugar
1/2 cup water
1/2 tsp fresh lemon juice
1/3 cup unsweetened cocoa powder, plus
1 tbsp unsweetened cocoa powder
1 tbsp butter
1/2 tsp vanilla extract
Preparation:
1. In a small saucepan, combine the sugar, water and lemon juice. Cook
over medium heat, stirring with a wooden spoon until the sugar dissolves.
Increase the heat to high and bring the syrup to a boil. Boil for 1
minute.
2. Remove the pan from the heat. Whisk in the cocoa powder and butter
until blended and slightly thickened. Cool to room temperature. Strain
into a serving bowl and stir in the vanilla. Cover with plastic wrap and
refrigerate until ready to serve. The
sauce will keep up to 2 weeks in the refrigerator. Makes about 1 cup
sauce.
Serve over....
Ingredients:
2/3 cup semi-sweet chocolate chips
1 tbsp instant coffee
2 tbsp boiling water
4 eggs, separated
1/3 cup sugar
1 tsp vanilla
1/8 tsp salt
fine dry bread crumbs, for dusting the pie - plate
1 qt low-fat frozen yogurt, or
low-fat ice cream, softened in - refrigerator 15 - minutes
1/4 cup chocolate cookie crumbs, optional
dark and divine chocolate sauce, see recipe
Preparation:
CHOCOLATE BROWNIE ICE CREAM PIE WITH DARK AND DIVINE CHOCOLATE SAUCE
1. Preheat oven to 350F. Spray a 9-inch pie plate with nonstick cooking spray and dust with fine bread crumbs.
2. Place the chocolate in the top of a double boiler over hot (not boiling water. Dissolve the instant coffee in the 2 Tbsp boiling water and=
add to chocolate. Stir occasionally with a wire whisk. When the chocolate is almost melted, remove from heat and whisk until smooth. Meanwhile, using a mixer, beat egg yolks until thick. Gradually beat in the
sugar until the mixture is thick and lemon colored, about 5 minutes. =
Gradually beat the chocolate and vanilla into the yolk mixture.
3. In a separate bowl, beat the egg whites and salt until stiff but not
dry.Stir one-third of the whites into the chocolate mixture. Gently fold in the remaining whites until blended.
4. Pour chocolate mixture into prepared pie plate. Bake for 25 minutes. Remove from oven and cool completely on a wire rack. As it cools, the
mixture sinks in the middle to form a thick fudgy pie shell.
5. Spoon the frozen yogurt into the cooled shell. Smooth with the back =
of a large spoon. Sprinkle with cookie crumbs and freeze until ready t=
o serve.
======================
Yield: 8 servings. Serving size: 1 slice with 1 Tbsp Dark and Divine
Chocolate Sauce. Nutrition per serving: Calories: 295. Carbohydrate: 48
g. Protein: 8 g. Fat: 8 g. Saturated fat: 5 g. Cholesterol: 130 mg.
Dietary fiber: trace. Sodium: 121 mg. !
Exchanges: 2 carbohydrate, 1 fat.
Greatest Ever Blueberry Muffins!!!
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4 of the way, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Edited on: May 29, 2007 22:18 pm
Irish Cheesecake
Ingredients:
1 C graham cracker crumbs
1 1/4 C sugar, divided
1/4 C butter, melted
1 envelope unflavored gelatin
1/2 C cold water
3 eggs, separated
16 oz. cream cheese, softened
2 tablespoons cocoa
2 tablespoons Irish whiskey
1 C whipping cream, whipped
Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch pan.
Dissolve gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix 3/4 cup sugar and beaten egg yolks into gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.
Beat together cream cheese and cocoa, gradually mix in gelatin mixture, add Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.
Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls if desired.
Now just enjoy!!!
Hint: This is wonderful with a nice cup of good coffee
Edited on: May 29, 2007 20:32 pm
Fruit Cobbler
_____________
Melt 1 stk. margerine in glass dish
2 cups flour (self rising)
2 cups sugar
2 cups milk
MIX TOGETHER UNTILL ALL LUMPS ARE GONE
Pour mixture into glass dish over the margerine, pour in one large can of any kind of fruit. Bake @ 350 degrees untill golden brown on top.
(I just love the blueberry cobbler!)
Here is an easy and versatile desert for you.
Weezy Pie (don't ask me. My family named it)
Milk
One large box of instant pudding (any flavor will work choose your favorite)
One 8 oz box of cream cheese
One grahm cracker pie crust
Soften the cream cheese by letting it come up to room tempature. Using a hand mixer beat the pudding mix and the cream cheese together till smooth then follow the directions on the box for pie mix and add the milk. Beat it till its smooth. Pour into the grahm cracker crust and chill for at least one hour or until set.
Variations:
To make it low calorie use non-fat milk and sugar free instant pudding.
Add your favorite fruits in layers : bananas and strawberries are favorites at my house.
Use a chocolate or fudge flavored pudding mix and use an oreo cookie crust instead of a grahm cracker crust and top with chocolate chips or your favorite small bite size candy bars.
Use a lemon pudding and vanilla wafer crust and top with whipped cream.
So you can see this recipe is simple easy and very versatile.
Fresh Fruit & Amaretto Cream
This is a simple dessert that goes over great!
In a martini glass, place several cubes of pound cake. Add fresh sliced berries (strawberries, blackberries, blueberries, raspberries).
Whip together 8oz heavy cream with 1 tablespoon amaretto. Beat till it forms soft peaks. Place a dollop on top of fresh berries and pound cake. Top with a sprig of fresh mint.
Variations: Don't like berries? Try it with peaches or bananas!
ok here goes a really hard recipie to follow
1. warm krispi creme glazed doughnut
2. than add scoop of favorit ice cream
3. serve!
just kidding ( this is my all time favorit because my lids came up with it for mothers day all by thier lonesome for a surprise for me so now it is a mothers day treat)
1 cup flour
1 cup milk
1 egg
1 teaspoon vanilla
1/2 cup sugar
1 tablespoon oil
combine all ingrediants until smooth
pour into plate and dip crepe pan cook crepe until crepes appeares dull about 30 sec. remove let cool.
if you do not have crepe pan use anon stick fry pan and a little cooking spray or butter, pour about 3 tablespoon of batter in hot fry pan and tilt pan until batter is thin and spread around bottom of pan cook about 30 secs remove.
combine fresh fruit your choice, sugar to taste, vanilla, cinnomin(optional), and a sprinkle of cornstarch for thickening cook over med high until thickend. than remove and cool.
then take a crepe and lay flat on a plate spread a layer of whippied topping of softend ice cream your flavor of chioce. then a layer of fruit then another layer of whipped topping or ice cream crepe,and repete until several layers are done then place in frige or freezer if you used ice cream. when chilled or hardened top with chocolate or fruit topping and whipped topping, sprinkle with sprinkles( my kids favorit garnish),
cut like a pie and serve!
Edited on: May 27, 2007 00:04 am
I'm going to have to copy ALL of these recipes, they all sound delicious!!
OREO & Fudge Ice Cream Cake
Makes: 12 servings
1/2 cup fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant
Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl. Add 1 cup of the
whipped topping; stir with wire whisk until well blended. Add
dry pudding mix; stir 2 min. or until well blended. Gently stir in
chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on
24-inch-long piece of foil; top with half of the whipped topping
mixture. Repeat layers. Top with remaining 4 ice cream
sandwiches. Frost top and sides of dessert with remaining
whipped topping. Bring up foil sides. Double fold top and ends
to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover
dessert in freezer.
Watergate (Pistachio) Cake - For all the Pistachio Lovers!!
Watergate Cake
Prep Time: 10 min
Total Time: 55 min
Makes: 16 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 cup club soda
1/2 cup oil
4 eggs
1/2 cup chopped PLANTERS Walnuts
2 Tbsp. powdered sugar
PREHEAT oven to 350°F. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
POUR batter into greased and floured fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.
This is a very unique cool wish!!!! When I get finished voting, I'll be back to see about adding (and voting) on a recipe!!!!
As I posted in the Pistachio thread in the community area...
White Chocolate and Pistachio Brownies
175g (6 oz.) Butter
175g (6 oz.) Good White Chocolate
3 Eggs
1 teaspoon Vanilla
225g (8 oz..) Caster Sugar*
110g (4 oz.) Plain Flour
110g (4 oz.) Chopped Pistachios(or you could use unchopped pine nuts)
Pre heat the oven to 175C, 350F,Gas 4
Line a deep swiss roll tin with tin foil.and paint with melted butter.
Melt the butter and chocolate together in a large bowl in the microwave at medium or over a pan of simmering water.
Beat the eggs,vanilla and sugar together until well blended and stir into the chocolate.Sprinkle in the flour, the nuts and the salt and then stir well together.
Pour this out into the baking tin.
Bake for 30 mts at the set temperature.
They should look baked and be dry to the touch but still moist in the middle. Better take them out sooner than later when they may dry out.
They will continue to cook as they cool.
--------------
* For Americans, caster sugar is a superfine sugar for baking. Not as fine as powdered sugar, but moreso than regular sugar. In this recipe, it probably won't make any difference if you use regular sugar, as the warm chocolate/butter mixture will further break down the standard sugar.
----------------------------
I might possibly crawl over gravel to get these. They were phenomenal...And thanks to my friend Linda for making them for me!!
You have my vote!But I want some :}
Good luck to you!
Man! you all are making me hungry! I am going to have to copy these down & make them all....
Thanks for sharing!
2 tablespoons roughly chopped fresh basil
1/4 cup sugar plus 1/3 cup
3 cups quartered strawberries
1 1/4 cups heavy cream
1 tablespoon fresh lemon juice
1 (1/4-ounce) envelope unflavored gelatin, or 1 tablespoon unflavored gelatin
1/3 cup sliced strawberries, for garnish
1 tablespoon chiffonade of fresh basil, for garnish
Process the basil and the 1/2 cup sugar in a blender or small food processor and pulse until combined, stopping to scrape down the sides as needed. Place quartered strawberries in a medium bowl and sprinkle with the basil sugar. Allow the mixture to stand for 20 minutes.
Cut parchment paper into 5 long strips, about 2-inches wide and 12-inches long. Wrap one strip of parchment around the top of a 3-ounce ramekin and secure with string or tape to form a collar that extends above the top of the ramekin. Repeat with the remaining 4 strips and ramekins. Set aside.
Whip the heavy cream until soft peaks form and refrigerate until ready to use.
Combine the lemon juice with 3 tablespoons of water and the gelatin in a small bowl. Allow gelatin to soften, about 5 minutes. Place the macerated berries and sugar in a blender or food processor and puree until smooth. Pour mixture through a fine-mesh strainer and press to release the juices; you will need about 1 1/4 cups of the strained juice. Discard the pulp and seeds.
In a small, heavy saucepan, combine 1/4 cup of the strawberry puree and the 1/3 cup sugar over medium heat, stirring to dissolve the sugar. Just before the mixture begins to boil, remove the syrup from the heat and stir in the gelatin mixture until well incorporated and dissolved.
Combine the gelatin mixture with the remaining strawberry puree in a medium bowl. Set the medium bowl inside a large bowl filled with ice water. Stir the strawberry mixture until cooled and syrupy.
Fold the reserved whipped cream into the syrup mixture, gently but thoroughly, until well incorporated and the mixture is one solid color. Fill the prepared molds with the strawberry mousse, cover, and freeze until firm, at least 4 hours.
Allow mousse to stand at room temperature for about 10 minutes before serving. Remove the parchment paper from the molds and garnish with fresh sliced strawberries and basil.
Good luck to you!!
My nana's Hello Dolls
1/2 cup butter
10 whole graham crackers "about" you can always use more or less, crushed
1 12 oz pkg chocolate chips
1 8 oz pkg shredded coconut
1 can sweetened condensed milk
1 cup chopped walnuts
Then you just melt butter and pour in a 9x13 casserole dish or whatever you have. Spread graham crackers evenly over butter "yum yum" just like cheesecake crust. Spread chocolate chips over crackers, then coconut over chips. Evenly pour milk over coconut. Sprinkle walnuts over milk and bake at 350 degrees for 30 minutes.
Enjoy!!! Makes around 12!
I think I just gained 5lbs from reading the comments!!!
Easy Tiramisu
1 sponge cake (10-12 inch), about 3-inch tall
3 oz. strong black coffee or instant espresso
3 oz. Meyer’s rum or Kahlua
1 1/2 lbs. cream cheese, room temperature
1 1/2 C. superfine/powdered sugar
1 tub whipped topping
Unsweetened cocoa powder, for dusting
Shaved chocolate, optional
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and rum/Kahlua. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Top with Cool Whip. Sprinkle top liberally with sifted cocoa and chocolate shavings.
Refrigerate cake for at least 2 hours before cutting and serving.
Here is something fun to make, taste great and there is not really any cooking involved in this recipe:
you will need -
1 box of twinkies
strawberries
chocolate pudding (I normally just use the instant)
cool whip
bananas
1. Cut the twinkies in half longways
2. Slice strawberries and bananas into thin slices
3. In your favorite dessert dish, take 1/2 of the twinkies you have cut in half and line the bottom of the dish
4. Layer chocolate pudding over the twinkies until completely covered
5. Layer the sliced strawberries over the pudding
6. Layer the cool whip over the strawberries until completely covered
7. Take the remainder of the cut twinkies and layer them over the strawberries
8. Cover the twinkies with cool whip, completely covering them
9. Lay the sliced bananas over the cool whip
It takes about 30 minutes tops to get everything sliced and layered in the dessert dish, but it is very tasty!
HOT FUDGE PUDDING CAKE
3/4 cup sugar
1 cup flour
3 tablespoons baking cocoa
1/2 cup milk
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1 1/4 cups hot water
Mix 3/4 cup sugar, flour, and 3 tablespoons baking cocoa in bowl. Stir in milk, butter and vanilla. Pour into greased 9x9 inch baking pan. Mix 1/2 cup sugar, brown sugar and 1/4 cup baking cocoa in bowl.
Sprinkle over mixture in pan. Pour hot water over all; DO NOT STIR.
Bake at 350°F for 35 to 40 minutes or until cake tests done.
Serve with ice cream!
i can't eat this stuff - its bad for me lol - but you gt my 5 for the thought of it - mmm
best desert is cheesecake .... don't know the recipe ...
Strawberry Chantilly
2 sticks of pie crust
white sugar
1 pint strawberries
2 cups chilled whipping cream
1/2 cup confectioners sugar
1/2 teaspoon vanilla
Prepare pastry - divided into 6 balls. Roll each out and cut into a 7 inch circle. Prick with fork and bake after sprinkling with sugar. Cool. Reserve three berries for garnish, mashing remaining berries. In chilled bowl, beat cream, 1/2 cup confectioners sugar and vanilla until stiff. Fold in mashed berries. Stack circles spreading berry mixture between each layer. Frost top with remaining mixture and garnish with reserved berries. Refrigerate at least 2 hours.
is this the purpose of this web page?
Edited on: May 23, 2007 15:51 pm
Strawberry Banana Trifle
Ingredients
1 8 oz. carton vanilla low fat yogurt
1 3.4-oz. pkg. banana instant pudding mix
2 cups skim milk
1/3 cups strawberry jam
1 tablespoons dry sherry
8 ounces angel food cake, cut into 3/4 inch cubes and divided
1 cup strawberries, sliced
1 cup bananas, sliced
Method
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover with additional pap