Cookie Fruit Baskets Recipe

Photo by: Taste of Home Cookie Fruit Baskets Recipe

66% would make again

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“When visiting a friend, I helped organize her recipe collection into scrapbooks,” recalls Theresa Myslicki of North Fort Myers, Florida. “When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs.” TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.

This recipe is:

Quick

• 12 Servings
• Prep: 15 min. Bake: 10 min./batch + cooling

15 10 5

Ingredients

• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 cup light corn syrup
• 3-1/2 tablespoons all-purpose flour
• 1/2 cup ground pecans
• 1/2 teaspoon vanilla extract
• Vanilla ice cream and fresh berries

Directions

• In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
• Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown.
• Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries. Yield: 12 servings.

Nutrition Facts: 1 cookie fruit basket (calculated without ice cream or berries) equals 100 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 49 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Chocolate Peanut Butter Parfaits Recipe

Photo by: Taste of Home Chocolate Peanut Butter Parfaits Recipe

63% would make again

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“When a friend gave me this recipe I knew it was a keeper. It meets all requirements, it's easy, low calorie, low fat, and it's pretty, to boot!” You absolutely won't believe that this dessert is light. Pat Soloman - Casper, Wyoming

This recipe is:

Healthy

Quick

9

• 6 Servings
• Prep: 20 min. + chilling

20 20

Ingredients

• 2 tablespoons reduced-fat chunky peanut butter
• 2 tablespoons plus 2 cups cold fat-free milk, divided
• 1 cup plus 6 tablespoons reduced-fat whipped topping, divided
• 1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
• 3 tablespoons finely chopped salted peanuts

Directions

• In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping.
• Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts. Yield: 6 servings.

Nutrition Facts: 1 parfait equals 146 calories, 6 g fat (3 g saturated fat), 2 mg cholesterol, 300 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fat-free milk.

Blueberry Cheesecake Dessert Recipe

Photo by: Taste of Home Blueberry Cheesecake Dessert Recipe

100% would make again

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Arleen Mayeda of Rocky Hill, Connecticut asked our Test Kitchen to downsize her recipe for these creamy bars with a luscious fruit sauce. Enjoy one now, then pop the rest in the freezer for later. 

• 9 Servings
• Prep: 25 min. Bake: 15 min. + chilling

         Ingredients:
            1/3 cup all-purpose flour 

           1/4 cup old-fashioned oat 
          1/4 cup packed brown sugar

• 2 tablespoons chopped walnuts
• 3 tablespoons cold butter, cubed
• 
  FILLING:
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 
  SAUCE:
• 1/3 cup seedless raspberry jam
• 2 cups fresh blueberries

Directions

• In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned.
• Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.
• In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers. Yield: 9 servings.

Nutrition Facts: 1 piece equals 311 calories, 19 g fat (11 g saturated fat), 76 mg cholesterol, 142 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.