RECIPE OF THE DAY! CUPCAKE YAMS

What a yummy cupcake, and so very easy. Your whole family will love theses yam cupcakes.
A great use for all those leftover yams you'll have this season. Delicious! ENJOY!


Prep Time:20 Min

Cook Time:35 Min

Ready In:1 Hr 25 Min

Yield 24 cupcakes


Ingredients:

1 pound yams, peeled and cubed

4 eggs

1/2 cup canola oil

1/2 cup white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

3 ounces cream cheese

1/2 cup butter, softened

1 teaspoon vanilla extract

2 cups confectioners' sugar


Directions:

1. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.

2. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.

3. Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.

4. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.

5. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

250 Calories:Per Serving

Halloween Treat! BOO LICIOUS

Halloween pumpkin spice raisin muffins.

BOO LICIOUS!

Better than cupcakes but just as cute! This is an adaptation of the Pumpkin Muffins recipe that is also super tasty! I also made these with walnuts on top for the non candy corn lovers;) Pumpkin muffins are perfect Halloween party fare and are always welcome on the autumn breakfast table or the Thanksgiving bread basket.

This festive recipe is fun for all. SCARY GOOD!

Servings Per Recipe: 21

117 Calories: Per 1 Muffin Serving

30 Minutes to Prepare and Cook


Ingredients:

1 box spice cake mix

1 15oz. can pure pumpkin

1/3c raisins, packed

1/3c water

20 pieces candy corn

3 Tbsp light cream cheese

5 Tbsp Splenda with fiber

1/4 tsp vanilla


Directions:

1. Mix the pumpkin, water, spice cake mix powder, and cinnamon together. Mix in raisins.

2. Drop by tablespoons into greased muffin cups, making sure the tops are flat and not lumpy.

3. Soften cream cheese while they bake and mix in Splenda and vanilla for icing.

4. Bake at 350 18-22 minutes or until a knife comes out clean. After muffins have completely cooled, add 1/2 tsp (enough to stick the candy to) to center of muffin and top with candy corn.

RECIPES OF THE DAY! CRUSTLESS APPLE PIE

Dessert,Desserts,Dessert Anyone It's Guilt Free!

I love apple pie, deep dish apple pie, Dutch Apple pie and apple sauce, but none of the store bought items that fit in my diet. So, I made a combination of all of them only without the sugar, starch or fat. I love my apples this way and have already shared the receipt with many friends. I can add the apple mixture on top of Eggo Waffles or Mini Delights and fat free cream cheese if desired, My favorite Sunday Brunch. Servings Per Recipe 2. To make more then 2 double the recipe Ingredients, you can eat 2- servings for only 187 calories Guilt Free how Incredible is that? Awesome dessert and so easy to make!!! ENJOY!!!


35 Minutes to Prepare and Cook

Makes Per Recipe: 2


Ingredients:

2 cups sliced apples, chopped or quartered

1 tsp cinnamon

1 small box or raisins (1.5 oz)

1 Tbl (Smart Balance) Smart Buttery Spread

1 tsp Splenda

1 package of mini delights made by Quaker (if desired)or Eggo Waffles



Directions:

1. Core and peel the apples. Cut into pieces and put in a sauce pan with just enough water to cover.

2. Add butter, Cinnamon and raisins. Bring to a boil.

3. Turn to low and let it cook until the liquid has boiled down to thicken. Add Splenda if the mixture is too tart.

4. When served, crumble some of the 100 calorie cookies on top. (if desired) You can also add a spot of Ready Whip for a fancy dessert or just eat it like applesauce as a snack or a side dish.


Tips:

If you add more apples, just put in enough water to barely cover them. It really depends how how many apples you have in the pan. If it looks like too much water while you are simmering, just pour some off. You want the water to be so low as it will thicken a little as it cooks. It also gets thicker after it cools, and you even eat it cold.


Mini Delights are small bite size crispy multi grain cakes made by Quaker. They are only 90 calories for the whole pack. I just use 1 or 2. They are drizzled with chocolate or carmel and great as a snack by themselves.


Suggestion:

You can add the fat free cream cheese on top of eighter of the Mini Delights or Eggo Waffles
then add the apple mixture on top of that. If you do not use the fat free cream cheese you can also top it off with lite whip cream.


Makes Per Recipe: 2

187 Calories Per Serving 2

RECIPE OF THE DAY! FALL BAKED MAPLE APPLES

This fall bounty includes apples, walnuts (I like pecans), and maple syrup. All three come together in this super-fragrant dessert.
It's that time of year again, Apple-picking season. If you are like me you will find you have too many apples on your hands after a weekend of apple-picking with your kids and family. Here is a nice recipe to use up some of the apples. Makes for a low calorie desert.
Apples are loaded with fiber, the soluble kind that helps lower blood cholesterol.
Maple syrup, cinnamon and just a bit of butter bathe baked apples in a luscious warm sauce. YUMMMM... ENJOY!!


Prep Time: 10 min

Start to Finish: 50 min

makes: 4 servings


Ingredients

4 medium cooking apples

1 teaspoon butter or no-trans-fat margarine

1/4 cup pure maple syrup

1/4 teaspoon ground cinnamon

1 tablespoon chopped nuts, if desired


Directions

1. Heat oven to 375°F. Core apples. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple, to prevent splitting.

2. In ungreased 8-inch square glass baking dish, place apples upright. Place 1/4 teaspoon of the butter and 1 tablespoon of the syrup in center of each apple. Pour water into baking dish until 1/4 inch deep.

3. Bake 30 to 40 minutes, spooning syrup in dish over apples several times, until apples are tender when pierced with a fork. Sprinkle with cinnamon and nuts.


140 Calories per 1 serving

RECIPE OF THE DAY! BLUEBERRY & PEACH COBBLER

Low calorie, Low cholesterol, Low sodium, Healthy weight.

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet. Just made it yesterday for some company and it was a hit. It's really good and guilt free! ENJOY!!


Active Time: 20 minutes

Total Time: 1 1/4 hours


Ingredients

3 tablespoons unsalted butter

3 tablespoons canola oil

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup reduced-fat milk

1/2 cup sugar

1 teaspoon vanilla extract

3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen

2 cups (1 pint) fresh or frozen blueberries


Preparation

1.Preheat oven to 350°F.

2.Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.

3.Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla, stir to combine.

4.Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.

5.Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

182 calories Per serving

RECIPE OF THE DAY! FIGS CRISP CRUST CUPS

There's no need to fear the phyllo: These flaky-crisp crust cups are almost foolproof. All you do is drape ready-made sheets of the pliable pastry around ramekins. Finish off this good-for-you Greek treat with yogurt, honey, and sliced figs.ENJOY!


Makes 4 Serves

Total Time: 22 min

Prep Time: 20 min

Cook Time: 12 min


Ingredients

8 (16'' by 12'' each ) sheets fresh or frozen phyllo dough , thawed

3 tablespoon(s) melted margarine or butter

1 1/3 cup(s) nonfat Greek yogurt

4 teaspoon(s) honey

12 fresh, ripe Calimyrna figs, cut into quarters
Fresh mint sprigs, for garnish


Directions

1.Preheat oven to 375°F. On work surface, place 1 sheet phyllo; lightly brush with some margarine. Place second phyllo sheet on top; lightly brush with some margarine. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. (Make sure not to fold any phyllo over edge of custard cup.) Place phyllo shell with cup in 15½" by 10½" jelly-roll pan. Repeat with remaining phyllo sheets and margarine to make 4 shells in all.

2.Bake phyllo shells 12 to 15 minutes or until golden brown. Cool in pan on wire rack 15 minutes; remove cups from shells. Cool shells completely on wire rack, about 45 minutes.

3.To serve, place shells on 4 dessert plates. Fill each shell with ⅓ cup yogurt, drizzle with 1 teaspoon honey, and top with quartered figs. Garnish with mint.

Tips & Techniques

Phyllo dough can dry out and become brittle quickly. To keep dough moist, cover unused portion with a damp paper towel while working.

345 Calories per serving

RECIPE OF THE DAY! RED WHITE AND BLUE Mixed Berry Parfaits

Enjoy your 4th of July! Whit this colorful Independence Day Parfaits...

Active Time: 15 minutes
Total Time: 4 hours

Makes 5 parfaits

Ingredients

1 box (3 oz) wild strawberry gelatin

1 cup each strawberries, blueberries and raspberries

5 cups Jell-O vanilla pudding -sugar free

Preparation

Planning Tip: Can be made through Step 4 up to 2 days ahead.

1. You'll need five 10-oz glass or plastic glasses.

2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.

3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.

4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.

5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.

207 Calories Per Serving

RECIPE OF THE DAY! BITTERSWEET CHOCOLATE TRUFFLES WITH A HIT OF-ORANGE

While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles - plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes. Believe it or not this is a low calorie treat. Well worth the time to prepare.

4 dozen (1-inch) truffles
Active Time: 1 1/2 hours
Total Time: 12 hours (including 10 1/2 hours chilling time)

Ingredients

Ganache
3/4 cup whipping cream

1 teaspoon freshly grated orange zest

2 1/2 tablespoons orange juice

2 tablespoons superfine sugar, (see Note)

1 tablespoon Grand Marnier, Triple Sec or other orange-flavored liqueur, or 2 teaspoons vanilla extract

8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped
Coating

1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring

8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped

Preparation

1. To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.

2.Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.


3. Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.

4.Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)

5. To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

6. To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

7. Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.

Tips & Notes
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.

Per truffle: 61 calories

RECIPE OF THE DAY! LOW CAL-BLUEBERRY-LEMON TIRAMISU

Looking for a desert for a dinner party or just a nice family desert.
Impress your friends and family with this great summertime tiramisu!

Makes 8 Servings

175 Calories Per 3 oz serving

Total Time: 25 min

Ingredients

1 lemons (up to 2)

3 3/4 cup(s) blueberries

3/4 cup(s) sugar

4 tablespoon(s) water

1 container(s) (17.6-ounce ) nonfat Greek yogurt

1 package(s) (3-ounce) ladyfingers
Mint sprig for garnish


PREPARATION

1.From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.

2.In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.

3.Prepare lemon syrup: In microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.

4.In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.

5.In 8" by 8" ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.

For the best texture, let the tiramisu sit in the refrigerator overnight.

Per 3 oz serving 175 Calories

RECIPE OF THE DAY! LEMON ICE

What a summer treat on a hot day. This tangy treat can be made in adults-only and kid-friendly (no booze, just juice) versions.
Make this in advance. To have enough time to freeze this dessert, it’s as simple as can be: water and sugar are boiled, mixed with lemon juice and lemon zest and frozen until ready to serve.

Makes 6 servings

3 cups water

1 cup sugar

1/2 cup each lemon juice and limoncello (lemon liqueur), or 1 cup lemon juice

1 Tbsp grated lemon zest

Garnish: mint leaves

1. Mix water and sugar in a 2-qt saucepan; bring to boil over high heat. Boil uncovered, stirring occasionally, 5 minutes or until sugar is dissolved. Remove from heat; stir in lemon juice, limoncello (if using) and lemon zest.

2. Pour into a 13 x 9-in. baking pan. Freeze 1 hour; stir. Cover; freeze 2 hours or overnight until firm.

3. To serve: Scrape and scoop into serving dishes and top with mint.

Per Serving 139 Calories

RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188

RECIPE OF THE DAY! "SPINACH CAKES WITH PARMESAN"

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. Healthy as well as delicious.

Makes 8 servings

12 ounces fresh spinach

1/2 cup part-skim ricotta cheese, or low-fat cottage cheese

1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1.Preheat oven to 400°F.

2.Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

4.Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Per serving: 141 calories

RECIPE OF THE DAY "FROSTY BERRY GRANITA"

Frosty, fruity, and fat-free, this heat-beating Italian ice doesn't require any special equipment — just a metal baking pan. Fill with a mix of pureed raspberries and strawberries and sugar syrup, then freeze. Scrape with a fork into prechilled dishes to serve.

Makes about 5 cups.

1 cup(s) water

1/2 cup(s) sugar

1 lemon (up to 2)

1 pound(s) strawberries, hulled

1 1/2 cup(s) raspberries

1.Make sugar syrup: In 2-quart saucepan, heat water and sugar to boiling on high, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, 5 minutes. Set aside to cool slightly, about 5 minutes.

2.Meanwhile, from lemon(s), grate 2 teaspoons peel and squeeze 1/4 cup juice. In food processor with knife blade attached, blend strawberries and raspberries until pureed. With back of spoon, press puree through sieve into medium bowl; discard seeds.

3.Stir sugar syrup and lemon juice and peel into berry puree. Pour into 9" by 9" metal baking pan.

4.Cover and freeze mixture 2 hours or until frozen around edges. With fork, scrape ice at edges into center. Cover and freeze until completely frozen, at least 3 hours or overnight.

5.To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls.
Serve immediately.

Calories 60

RECIPE OF THE DAY "GRILLED-ROASTED NECTARINES"

For a casual end to a great evening, grilled nectarines will become your favorite go-to desert. The dry, high heat intensifies the fruit's flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

Makes 4 servings.

2 cups strawberries, hulled and coarsely chopped

1/2 cup raspberries

1/3 cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoons fresh lemon juice

Pinch of salt

4 medium ripe nectarines, cut in half and pitted

Nonstick cooking spray


1.Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch salt. Set aside. Makes 2 cups.

2.Prepare outdoor grill for direct grilling on medium. Spray cut sides of nectarine halves with nonstick cooking spray. Place nectarine halves on hot grill grate and cook 5 to 6 minutes, or until lightly charred and tender, turning over once.

3.To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.


130 calories per serving.