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Bread Pudding with Bourbon Sauce

  1. 4 cups cubed day-old French bread, (5 ounces)

  2. 1/4 cup pecan pieces

  3. 2 large eggs

  4. 3/4 cup plus 2 tablespoons packed dark brown sugar

  5. 2 cups evaporated fat-free milk

  6. 1 tablespoon vanilla extract

  7. 1 1/2 teaspoons ground cinnamon

  8. 1 teaspoon freshly grated nutmeg

  9. 1/2 cup raisins

  10. 1 tablespoon sugar, divided

  11. 1 tablespoon butter

  12. 1/3 cup evaporated fat-free milk

  13. 1/4 cup sugar

  14. 3 tablespoons bourbon

  15. 2 tablespoons nonfat plain yogurt

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Cassata Siciliana

  1. Cassata

  2. 1 cup low-fat ricotta cheese

  3. 1/4 cup sugar

  4. 1/4 cup chopped mixed candied fruit, (citron, lemon peel, orange peel, pineapple and/or cherries)

  5. 1 ounce semisweet chocolate, chopped

  6. 1 teaspoon freshly grated lemon zest

  7. 1 10-ounce angel food cake

  8. 1/4 cup dark rum

  9. Chocolate Sauce

  10. 1/3 cup unsweetened cocoa powder

  11. 2 tablespoons cornstarch

  12. 2 tablespoons sugar

  13. 1/2 cup light or dark corn syrup

  14. 1/3 cup low-fat milk

  15. 2 teaspoon vanilla extract

  16. 1 teaspoon canola oil

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Cranberry-Vanilla Bombe

  1. 2 cups cranberries

  2. 2 1/2 cups water

  3. 1 1/2 cups plus 1 teaspoon sugar, divided

  4. 6 tablespoons lemon juice

  5. 3 tablespoons orange juice

  6. 1 quart nonfat or low-fat frozen vanilla yogurt

  7. Fresh mint leaves for garnish

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Dried Fruit Cake

  1. 2 1/2 cups dry red wine

  2. 2 tablespoons plus 1/2 cup sugar

  3. 2 cups dried figs

  4. 1/2 cup golden raisins

  5. 1/3 cup blanched slivered almonds, toasted and coarsely chopped (see Tip)

  6. 1/3 cup walnuts, chopped

  7. 1/3 cup chopped candied citron

  8. 3 ounces unsweetened baking chocolate, grated

  9. 2 tablespoons honey

  10. 3/4 cup all-purpose flour

  11. 1/2 cup fine dry unseasoned breadcrumbs

  12. 1 tablespoon freshly grated orange zest

  13. 1 teaspoon ground cinnamon

  14. 1/2 teaspoon freshly grated nutmeg

  15. 1/4 cup canola oil, or olive oil (not extra-virgin)

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Dried Fruit Compote

  1. 2 cups water

  2. 1/2 cup sugar

  3. 1/2 teaspoon ground cinnamon

  4. 1/4 teaspoon ground cloves

  5. 1/4 teaspoon salt

  6. 4 ounces dried apricots, (3/4 cup)

  7. 4 ounces pitted prunes, (3/4 cup)

  8. 4 ounces dried pear halves, cut in half (3/4 cup)

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Flourless Chocolate Torte

  1. 1/2 cup matzo meal

  2. 1/3 cup walnuts

  3. 2 large eggs

  4. 1 1/4 cups sugar, divided

  5. 2 teaspoons vanilla extract

  6. 1 cup grated peeled apple, preferably Delicious

  7. 2 tablespoons unsweetened cocoa powder

  8. 2 ounces bittersweet or semisweet chocolate, chopped

  9. 8 large egg whites, at room temperature

  10. 1/2 teaspoon salt

  11. Confectioners’ sugar, for dusting

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Georgian Stuffed Prunes

  1. 30 pitted prunes, (12 ounces)

  2. 30 walnut halves, (2 ounces)

  3. 1 cup sweet red wine, such as Manischewitz

  4. 1 lemon, halved

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Ginger Sorbet

  1. 2 cups sugar

  2. 2 tablespoons peeled, minced ginger

  3. 2 teaspoons freshly grated lemon zest

  4. 4 cups water

  5. 1/3 cup lemon juice

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Glazed Cheesecake with Fruit

  1. 1/2 cup graham cracker crumbs

  2. 1/2 cup Grape-Nuts cereal

  3. 2 tablespoons canola oil

  4. 2 cups nonfat cottage cheese, pressed to yield 1 cup

  5. 2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see Tip)

  6. 1 8-ounce package reduced-fat cream cheese, softened

  7. 1 1/4 cups sugar

  8. 2 large eggs

  9. 2 large egg whites

  10. 1 tablespoon cornstarch

  11. 1 tablespoon vanilla extract

  12. 2 teaspoons freshly grated lemon zest

  13. 1 teaspoon lemon juice

  14. 2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see Tip)

  15. 1/3 cup sugar

  16. 2 teaspoons vanilla extract

  17. 4 navel oranges

  18. 1/4 cup apricot preserves

  19. 2 tablespoons orange liqueur, such as Grand Marnier

  20. 4 kiwi fruit, peeled and sliced

  21. 1 pint strawberries, hulled

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Hanukkah Sugar Cookies

  1. 1 pkg. PHILADELPHIA Cream Cheese

  2. 1 cup butter

  3. 1/3 cup granulated sugar

  4. 1/4 tsp. vanilla

  5. 2 cups flour

  6. colored sugar

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Pears with Dried Cherries & Port Sauce

  1. 3/4 cup port wine

  2. 1/3 cup dried cherries

  3. 1 tablespoon brown sugar

  4. 1 tablespoon lemon juice

  5. 4 ripe but firm pears, such as Bosc, Comice or Anjou

  6. 4 star anise pods, (optional)

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Prunes & Armagnac in Frozen Yogurt

  1. 1/2 cup chopped pitted prunes

  2. 3 tablespoons Armagnac, or Cognac

  3. 3 cups nonfat vanilla frozen yogurt

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