Friday, July 2, 2010

Patriotic Special

These recipes are special for your Patriotic Event!

Firecracker Bites
From Kraft Foods
14 servings, 3 wafer sandwiches each.

1 pkg. (8 oz.) Fat Free PHILADELPHIA Cream Cheese, softened
1 cup cold skim milk
1 pkg. (3.4 oz.) Sugar-Free JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed Fat Free COOL WHIP Whipped Topping, divided
1 pkg. (12 oz.) NILLA Reduced Fat Wafers
1/2 cup mixed red, white and blue sprinkles
42 pieces red string licorice (1 inch)

Make It

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
SPOON about 1-1/2 Tbsp. pudding mixture onto each of half the wafers; cover with remaining wafers to make sandwiches. Freeze 2 hours or until filling is firm.
SPREAD tops of wafer sandwiches with remaining COOL WHIP. Dip in sprinkles. Insert licorice piece in top of each for the fuse. Freeze until ready to serve.

Cake Cones
Step 1: Prepare cake with any store-bought mix.

Step 2: Once cake has cooled, crumble it in a bowl and add either cream cheese or (if you want it extra sweet) any store-bought frosting. You will add one tablespoon at a time until your cake gets nice and sticky and can support a ball shape.
Step 3: Create balls from the mix about the size of an ice cream scoop. Put the cake balls into the refrigerator for 30 minutes to an hour. If you are in a super hurry, put them in the freezer for 10-15 minutes.
Step 4: Remove the balls from the fridge and place them firmly on top of an ice cream cone.
Step 5: Frost the cake ball with any store-bought frosting and add sprinkles.
This could also be done with vanilla ice cream, sugar cones and sprinkles.
Red, white & Blue Strawberries
From Oopsey Daisy
1 bag (12 ounces) white baking chips (2 cups)

1 tablespoon shortening
18 large strawberries with leaves
Blue Sprinkles
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated.
3. Dip in blue sprinkles one-fourth of the way up.  Place on waxed paper-covered cookie sheet. 
Red, White, Blue IcePops
Yield: 8 ice pops  Cost per Serving: $0.15
From All You June 2008
1 cup cranberry juice
1 cup lemonade
1 cup blue sports drink, such as Gatorade

Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.

Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.

Nutritional Information
Calories: 28
Fat: 0g (sat 0g)
Protein: 0g
Carbohydrate: 7g
Fiber: 0g
Cholesterol: 0mg
Sodium: 17mg
Red White and Blue Parfait

From FP4H
Number of Servings 6

•1 8-oz. carton of vanilla low-fat yogurt
•1/2 tsp. vanilla extract
•4 oz. Cool Whip LiteTM
•3 cups fresh raspberries and/or cut fresh strawberries
•3 cups fresh blueberries

In a large bowl, stir together yogurt and vanilla. Fold in Cool Whip Lite. Place in 6 12-oz. glasses or dessert dishes, alternating the layers of the berries with the layers of the yogurt mixture.
Nutritional Information: 129 calories (21% of calories from fat); 3g fat (2g saturated fat), 21g carbohydrate; 8g dietary fiber; 2mg cholesterol, 26mg sodium.


red, white and blue parfaits

From BHG     Makes: 6 servings
Start to Finish: 15 minutes 

·         1  8-ounce carton vanilla low-fat yogurt
·         1/4  teaspoon almond extract or 1/2 teaspoon vanilla
·         1/2  of an 8-ounce container frozen light whipped dessert topping, thawed
·         3  cups fresh raspberries and/or cut-up fresh strawberries
·         3  cups fresh blueberries
1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Make-Ahead Directions: Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.
nutrition facts:
Servings Per Recipe 6 serving | Calories 129, Total Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 2, Sodium (mg) 26, Carbohydrate (g) 21, Fiber (g) 8, Protein (g) 3, Vitamin A (DV%) 0,  Vitamin C (DV%) 0,  Calcium (DV%) 0,  Iron (DV%) 0, Fruit (d.e.) 1,  Other Carbohydrates (d.e.) .5,  Fat (d.e.) .5,  Percent Daily Values are based on a 2,000 calorie diet


If you use sugar free jello, fat free cream cheese and fat free cool whip - it will lighten this dessert up. 

Raspberry Petite Fours
I don't have a recipe for this one, but I LUHOVED the photo.  I imagine this is a small version of fruit pizza.  How easy would that be to make. mmm.. 

I do know these were made by LeCookie Monkey

TZ Signature

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