Category Archives: Dessert

Frozen Yogurt Cake

I made this for my husband’s birthday. You can get all sorts of ice cream cakes out there, they are indeed nummy but the nutritional info on them is…less than nummy. Some places make a frozen yogurt cake such as Ben and Jerry’s but the one around here closed a year or so ago. So, getting a lower fat style of frozen cake was looking like a no go. This has never stopped me before! Time to figure out how to make one. Surprisingly, not very hard. Once I figured out what I wanted in the cake it was just a matter of assembly. I know that we love the fudgy layer in those cakes, the cookie crust, and overall creaminess. A little culinary architecture and tada! A tower of num. My husband loves his mocha so for this one I went with a chocolate and coffee style of cake. Go with your favourites and change it up! Soon you too can have your own customized frozen cake dessert.

  • 12 reduced fat oreo cookies
  • 1 tbl cold coffee
  • 7 scoops vanilla low fat frozen yogurt
  • 7 scoops cappuccino low fat frozen yogurt
  • 1/2 cup fat free dark chocolate sauce
  • plastic wrap
  • 8″ springform pan
  1. Line a springform pan with 2 sheets of plastic wrap that hang about 6 inches over the sides. Drap one sheet and then drape the other crosswise.
  2. Crush the oreo cookies, cookies and filling together. Add the coffee. Press the mixture into the pan (on top of the plastic wrap you used to line it)
  3. Once the crust is down begin scooping the vanilla frozen yogurt on top of the crust. Then, using a spoon smooth out the frozen yogurt to create a seamless layer.
  4. Top with the fudge sauce, then scoop the mocha frozen yogurt on top. Use a spoon to smooth the layer as before but more carefully to prevent the sauce from moving around too much.
  5. Optional: Top with some extra chocolate sauce to add words or a picture.
  6. Cover with the overhanging plastic wrap and foil for extra protection. Freeze for atleast 4 hours or overnight. To serve take out of the freezer and allow to sit for 10 minutes. Unwrap and spring the pan off. Heat knife under hot water and slice.
  7. We sliced ours into 16 pieces. They are tall and ever so decadent. Enjoy!

Serves 16. Yes, That is a 16th of the cake! Nutritional information totally depends on the brands you choose for yourself. Although with this one you can rest a bit easier knowing that this cake is certainly not as bad for you as most of those ice cream cakes out there.

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Cheesecake Pancakes

I have totally weirded you out but intrigued you at the same time, haven’t I? So there I was. The morning of my husband’s birthday. He was happily sleeping in and I knew I wanted to surprise him with a tasty but different breakfast in bed. When I looked in the fridge the cream cheese completely caught my eye. Do I think of making some sort of bagel with a custom flavoured cream cheese like a sane person would? No! Instead I begin pondering how a breakfast cheesecake would be done. In the morning, before coffee or tea, a cheesecake pancake is ofcourse the logical answer. Feeling a bit like a kid mixing up a possibly monstrous concoction to surprise the parents with, I get to work. Then, a miracle happened. I served it with a choice of strawberry jam or maple syrup…and it was delicious!!! Decadent yet light, and oh so filling. Cheesecake for breakfast…the world is now perfect. You are welcome, I await my nobel prize. Hehe.

  • 4 oz light cream cheese
  • 1/4 cup splenda or sugar
  • 1/2 tsp ground cinnamon
  • 1 tbl coconut flour
  • 1 tsp vanilla extract
  • 3 egg whites
  1. Combine the cream cheese, splenda/sugar, cinnamon, vanilla and coconut flour in a bowl.
  2. In a seperate bowl beat the egg whites until soft peaks form.
  3. Fold the egg whites into the cream cheese mixture carefully.
  4. Spray a pan and heat over medium low. Spoon about 1/4 cup onto the pan. Allow to cook about 2 minutes on each side achieving a golden brown. If they are a bit dark, don’t worry! It’s cheese, it remains tasty…unless you’ve completely burnt them.

Makes 4 pancakes. Each pancake contains 86 calories, 5.3 grams fat, 5.3 grams carbs, 1 gram fibre, and 6.8 grams protein. Absolutely delicious served with fruit, jam and maple syrup. I think this may even be gluten free…double check that though with your resident gluten free person, I am not a gluten free expert.

Toasted Coconut Pie

No hardcore hobbit today, but really, what hobbit would say no to pie? We had this tasty pie this weekend and I just had to share. For years I have been buying all sorts of coconut cream pies for my husband. It’s his favourite but I’ve never tried to make one because I just didn’t trust myself to get it right. Each store bought pie I got for him was a store bought disappointment. We just weren’t achieving an acceptable level of coconut flavour. So, it’s time I gave it a go. To us the best kind of coconut is toasted coconut. If making it on our own is the only way we can make this happen, then we are going to bring it! I did…and epic coconut flavour was achieved.

  • 10 reduced fat oreo cookies, crushed (creamy center and all)
  • 1/2 unpacked brown sugar
  • 1/4 cup splenda
  • 2 egg whites
  • 370 ml can evaporated skim milk
  • 1 tbl cornstarch
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 cup toasted coconut
  1. Press the crushed oreos into a pie pan to from your crust.
  2. Mix together the cornstarch, splenda and brown sugar in a pot. Slowly add the egg whites, vanilla extract, coconut extract and milk while whisking to keep smooth.
  3. Heat the mixture on medium heat, whisking frequently, until it thickens.
  4. Stir in the toasted coconut, reserving some of it to sprinkle on top of the pie.
  5. Pour carefully over the crust. Top with remaining coconut and allow to cool.
  6. Best if left in the fridge overnight.

Serves 8. Each serving contains 147 calories, 2.5 grams fat, 30.4 grams carbs, .5 gram fibre, and 5.8 grams protein. I have figured out where they were hiding all the coconut flavour in all those store bought pies….it was in my cupboard all this time.

Hardcore Hobbit: Perfect Pie

In LOTRO “it may be possible to improve upon this pie, but you can’t think of how.” this pie takes blackberry pie filling and pie crust. The blackberry pie filling itself is blackberries and fresh cream. So, I had my basic ingredients outlined for me. So I thought about the types of things I love from pie. I love the creamyness and tartness of a key lime pie. I love the ultimate fruityness of a harvest pie that has whole chunks of berries and other fruit inside it. I love the ease of a cooled pie. To combine these things would be the perfect pie right? OH yes, it is indeed a great pie. It is creamy, it is fruity, it is easy! Perfection! I am also amused that all my fussing did not yield a perfect looking pie. Then I realized that my perfect pie is not a fussy looking thing, it is indeed a home cooked rustic wonder. Remember, rustic is pretty too! There are no mistakes, just rustic beauty. Anyways, enough chatter, on to this easy tasty pie!

  1. Pour the condensed milk into a bowl, add the cinnamon and stir thoroughly.
  2. Add the blackberries and carefully fold in so that they keep their shape. Crush one or two if you want the juice to marble into the milk. Do not over stir, if you want the slight marbling effect that I had. I gave it two stirs, that’s it!
  3.  Pour into the prebaked pie shell and chill in the fridge for atleast 4 hours, best if left overnight.

Serves 8. Each serving contains 240 calories, 4 grams fat, 1.4 grams fibre, 44 grams carbs, and 6.2 grams protein. This is not your everyday pie, after all if you enjoyed perfection everyday would you truly appreciate it?

psst…want a closer peek?

Walnut Crunch Cookies

My husband loves maple walnut flavoured ice cream. For me, I have to be in the mood for it. Something about nuts in ice cream has always made me raise an eyebrow. No real reason for it, it just weirds me out…I’m silly ofcourse. Thinking about the flavours themselves though they sound oh so tasty. Especially for a cookie. So, for this week’s Engel game night I made up an attempt. The maple is only a hint but the walnut is definitely there and nummy. From the feedback I have received my husband and our other guy gamer loved these. I call that a win! This recipe is full of tasty whole grain stuff and omega 3’s from those walnuts. Healthy omnoms.

  • 1/4 cup light cooking margarine
  • 1/4 cup unpacked brown sugar
  • 2 tbl sugar or splenda
  • 2 tbl light molasses
  • 1 egg white
  • 1 tbl light maple syrup
  • 1/2 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 cup quick cooking oats
  • 1/2 cup chopped walnut pieces
  1. In a large bowl combine the margarine, brown sugar, splenda, molasses, egg white, and maple syrup until smooth.
  2. In another bowl combine the flour, cinnamon, and baking soda.
  3. Add the flour mixture to the sugar mixture.
  4. Stir in the oats and walnut pieces.
  5. Refrigerate for 1 hour. Drop teaspoon amounts onto a baking sheet and bake for 15 minutes at 350F. Transfer to a wire rack to cool. You can shape these cookies but it will be messy to do so.

Makes 20 cookies. Each cookie contains 58 calories, 2.8 grams fat, 7.7 grams carbs, 1 gram fibre, and 1.7 gram protein. I have to say these are great with tea, even the not so great tea I was having that night.

Apple Cinnamon Bites

These are sort of like bite sized coffee cakes. They have that oh so tasty swirl of brown sugar and cinnamon. Yes, I am totally in love with my little mini cupcake pan. Adorable food is the way to go. You feel like you are totally indulging because you can have three instead of just one. These are awesome with a lovely foamy latte or special tea. These are just so cute! I think I might include these in a tea tray outside this summer. Anyone care to come over for afternoon tea?

  • 1 1/2 cup flour
  • 3/4 cup splenda
  • 2 tsp baking powder
  • 2 egg whites
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup skim milk
  • 1/4 cup unpacked brown sugar
  • 1 tsp cinnamon
  1. Combine the flour, splenda, baking powder in a bowl. In another bowl, mix the applesauce, egg whites, and milk.
  2. Add the flour mixture to the apple sauce mixture gradually. Stir until well mixed.
  3. Spoon 1 tsp of batter into each mini cup of your mini cupcake pan.
  4. In a ramekin combine the brown sugar and cinnamon. Top each mini bite with a half tsp of the cinnamon mixture. Using a toothpick swirl the mixture into the bite.
  5. Bake at 350F for 15 minutes or until golden.

Makes 36 bites. Each bite contains 26 calories, .1 gram of fat, 6.4 grams of carbs, .2 gram of fibre, and .9 gram of protein. So go ahead, have a few!

Hardcore Hobbit: Lothlorien Waybread

Those crazy lothlorien elves, adding herbs and spices to their lembas. Who do they think they are? Oh. Right. I had thought about just adding spices to a lembas bread as the description suggests, but really how would that be fun? So I made up a slightly sweet bun and went with it. My alternative to cream this time was definitely a tasty winner. In the game this bread is made with fresh cream, mixed herbs, mixed spices, and flour. It is definitely a highly portable bread, I grabbed one of these out the door for my husband to help fuel him through the errands we needed to run before heading home. Including talking to cranky insurance people…who may have been orcs…I’m not entirely sure. There was definitely something distinctly orcish going on there.

  • 4 tbl unpacked brown sugar
  • 1 1/2 cup unbleached flour
  • 1 tsp yeast
  • 2 tbl water
  • 1 egg
  • 1/3 cup unsweetened original almond milk
  • 1 tbl light cooking margarine
  • 1/2 tsp ground mace (freshly ground if possible)
  • 1 tsp cinnamon
  • 2 dried apricot halves
  1. Combine all the ingredients except the apricot halves. Knead throughly, allow to sit in a warm dark place to proof about 20 minutes or until it has doubled in size. Punch and proof again.
  2. Pound the apricot halves to 1/4 inch thickness and slice. You can add these to the dough or use them to decorate the tops of the buns before baking.
  3. Form into 6 buns and place on a baking tray. Allow to sit for 20 minutes.
  4. Bake at 350F for 20-25 minutes. Until a nice golden colour.

Makes 6 breads. Each bread contains 150 calories, 1.7 grams of fat, 30.1 grams of carbs, 1 gram of fibre, and 4.4 grams of protein. Definitely fantastic for a bit of omnom on the go!