Post # 1
Hi all you wonderful ladies!
So, I’m hosting a weekly jewelry making group tomorrow night and I’m racking my brain to come up with a yummy dessert idea. I thought I’d turn to the hive and see if any of you would mind sharing your favorite go-to desserts.
I’m making chicken enchiladas for dinner.
Post # 4
Raspberry Cream Tostados: this is actually a weight watchers recipe.
1 serving(s) butter-flavour cooking spray
4 large tortilla, flour, fat-free
1 Tbsp sugar
1/4 tsp ground cinnamon
1 cup(s) lite whipped topping
1 cup(s) sweetened frozen red raspberries, partially thawed or 1 cup fresh raspberries
- Preheat oven to 350°F.
- Using a 3-inch cookie cutter, cut 3 circles from each tortilla for a total of 12 circles. Discard tortilla scraps.
- Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray.
- Combine sugar and cinnamon in a cup; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and cool.
- Gently fold whipped topping into raspberries.
- Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of raspberry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of raspberry mixture; top each with a remaining tortilla circle. Yields 1 tostada per serving. (Note: You can bake the cinnamon-sugar tortilla layers in advance to save on last-minute preparation time.)
Post # 5
Post # 6
I adapted these light(ish) chocolate chip cheesecake squares from Bake at 350 and they are delicious! They were simple to make too. I can DM you the link to step by step photos if you want too.
Chocolate Chip Cheesecake
adapted from Bridget, Bake at 350
Original recipe here
8 chocolate wafer cookies, or 1 1/2 cups chocolate Teddy Grahams
1 block (8 oz) cream cheese, softened (1/3 less fat type)
1 cup reduced-fat sour cream
1/3 cup dark cocoa powder (regular works too)
1/2 tsp espresso powder (optional)
2 Tbsp cornstarch
3/4 cup granulated white sugar
1 egg white
1/2 cup mini semi-sweet chocolate chips
Preheat oven 325. Coat an 8×8″ baking dish with shortening.
Process chocolate cookies in a food processor until finely ground. Press the crumbs into the bottom of the prepared baking dish.
Without rinsing the processor bowl, process the cream cheese and sour cream until blended. Add in the cocoa, espresso powder, cornstarch, sugar, egg and egg white. Blend until smooth and combined. Pour the batter into the prepared baking dish. Sprinkle with chocolate chips. Bake 35-40 minutes, just until set. Cool completely in the dish before refrigerating at least an hour. Cut into squares and serve.
Post # 7
Thanks you guys. These all look delicious!
Post # 8
- Wedding: June 2014 - Ontario, Canada ♥ EDD- April 2016
Blueberry Boy Bait is my absolute favourite! I make it whenever I want to serve something impressive and different (: I usually double the cinnamon and sugar for the topping because its super yummy!
Post # 9
I just made chocolate pudding for dessert on valentine’s day and it was SO easy and really yummy.
Post # 10
This is a really easy recipe, and always turns out great. And you can substitute any kind of fruit, and/or use canned instead of fresh. Always turns out great, no matter what. I’ve used canned and fresh, and different fruits, and it’s always good. If you don’t have self rising, it’s easy to make AP flour into self rising. Just takes some salt and baking powder. Google it for the correct ratio amounts.
Post # 11
A classic easy one is no bake cookies. I can’t get enough of them!
Post # 12
I love the coconute tres-leche cake from Chow. You have to make it a day ahead of time to let it soak though, so do it tonight!
I also get rave reviews on this Baklava every time I make it. It looks fancy but only takes about 15-20 to put together 😉
Post # 13
Super easy recipe that you can make quickly is this great Oreo pudding dessert.
Mix up one fat-free sugar-free vanilla instant Jello pudding and one fat-free sugar-free chocolate instant Jello pudding. Crush up all but about 12 of the pack of fat-free/reduced fat Oreos and mix them in with your pudding mix. Set this in the fridge to chill. Crush up 4 more Oreos and mix them in with one tub of fat-free Cool Whip. Layer that over the top of the pudding. Then place the last of the whole Oreos over the top for decoration.
The longer you let it chill in the fridge, the more the pudding sets and the softer the Oreo chunks get. This always disappears, and it’s pretty cheap and quick to make.
Post # 14
Thanks so much ladies! All of these look amazing!!!!