Saturday, November 12, 2011

No Guilt Frosting

Fat free! And no I'm not kidding. Use any pudding mix you want. My birthday party was last week and I used it to frost my owl cupcakes :) Divine enough to frost a cupcake or brownie, but also light enough to eat by itself...I can't wait to try this in chocolate!

Serves many

Ingredients:
-2 pkgs. fat free instant pudding
-1.5 cups fat free milk
-8 oz. fat free cream cheese, softened
-1 Tbsp. agave nectar
-1/2 cup fat free cool whip

Directions:

1) In a stand mixer, beat softened cream cheese and agave nectar with the wire whisk attachment on high for 5 minutes or until fluffy.

2) In the mean time, combine pudding mix and milk (will be very thick). Add to cream cheese and continue mixing on medium for 3-5 minutes, scraping the sides as needed. Fold in the cool whip.

3) Frost away!

Baked Cocoa Apples

Had these over a month ago, but stuff has been so crazy with working 60 hrs/week now. They were yummy with cool whip, but I'm sure ice cream would be good, too.

Serves: 4

Ingredients:
-4 tart apples
-2 envelopes fat free instant cocoa
-2 Tbsp. light butter/marg.
-fat free cool whip or ice cream (optional)

Directions:

1) Preheat oven to 375 degrees. Cut apples in half and scoop out the core, leaving a small crevice.

2) Melt butter in the microwave. Mix in with hot cocoa mix.

3) Spoon mixture over apples in a baking dish. Bake for 30-35 minutes, or until apples are tender.

Sunday, November 6, 2011

French Onion Potato Salad

I made this for my party this evening. When I snuck a bite, it tasted pretty good. Hopefully, people enjoy it!

Serves several

Ingredients:
-5 lbs. baked russet potatoes
-1 head celery
-8 oz. fat free sour cream
-1 envelope french onion soup mix
-1/2 tsp. minced garlic
-salt and pepper, to taste

Directions:

1) Bake potatoes wrapped in foil in a 400 degree oven for appox. 1.5 hours. Allow to cool completely (I waited over night).

2) Chop celery and cooled baked potatoes into bite-sized pieces.

3) In a large bowl, mix together the sour cream, onion soup mix, garlic, and salt/pepper. Add the potatoes and celery, stirring gently to coat completely. Cover and refrigerate until serving.