Food and Drink Articles

Recipes – Sweet Mocha Fudge Pie

Ingredients

1/3 cup hot water
4 teaspoons instant coffee granules divided
19-7/8 ounces light fudge brownie mix (1/2 box) (2 cups)
2 teaspoons vanilla extract divided
2 egg whites
Vegetable cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur divided
3-7/8 ounces chocolate instant pudding-and-pie filling mix, (1 package)
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Preparation

Mix 2 teaspoons coffee granules with hot water in a medium bowl and stir the mixture well.

Add brownie mix, teaspoon vanilla, and egg whites in the mixture and stir it till the mixture is well well blended.

Pour the mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes.

Allow the crust to cool completely.

Combine the milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute.

Gently fold in 1-1/2 cups whipped topping.

Spread pudding mixture evenly over brownie crust.

Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well.

Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture.

Yield: 8 servings (serving size: 1 wedge).

Notes: Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies.

To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes. Serve immediately or store loosely covered in refrigerator.

Nonalcoholic Mocha Version

When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua.

In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water.

Serving Ideas: Garnish with chocolate curls, if desired.

Recipe – Lemony Cheese Cake

Serving Size: 12

Ingredients

32 ounces vanilla low-fat yogurt (1 carton)

Vegetable cooking spray1 cup low-fat granola cereal (without raisins)
1 tablespoon stick margarine melted
1 cup nonfat sour cream
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
8 ounces Neufchatel cheese, (1 package)
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
2 eggs
2 egg whites
3/4 cup low-fat sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 egg white

Preparation

10 ounces frozen raspberries in light syrup, (1 package) thawed Place a colander in a 2-quart glass measure or medium bowl. Line the colander with 4 layers of cheesecloth. Cheesecloth should extend over edge of bowl. Spoon the yogurt into colander.

Cover loosely with plastic wrap, and refrigerate for 12 hours.

Spoon yogurt cheese into a large bowl, and set aside; discard liquid.

Coat bottom of 9-inch spring form pan with cooking spray.

Combine granola and margarine and stir well.

Press mixture into bottom of pan.

Bake at 325 degrees for 20 minutes, and let cool on a wire rack.

Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel cheese) to the yogurt cheese, and beat at medium speed of a mixer until smooth.

Add the grated lemon rind, lemon juice, 1-1/2 teaspoons of vanilla, 2 eggs, and 2 egg whites, and beat well.

Spoon the cheese mixture into prepared pan. Bake at 325 degrees for 1 hour; remove from oven.

Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg white; stir well. Spread sour cream mixture evenly over cheesecake, and return to oven; bake an additional 15 minutes.

Turn off oven, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours.

Yield: 12 servings (serving size: 1 wedge and 4 teaspoons raspberry topping).

Author: Sarah K writes articles on food and drink for The KM Network’s websites. She has diverse interests and also writes articles on fashion and articles on home and family. This article is the property of The KM Network and prior approval is required for republishing this article.