The Observer, April 11, 2008
Volume XL, Issue 24
Lighten Up: Sweet treats
Now that we have all had a taste of gloriously warm spring temperature and some much needed sunshine, it is time to buckle down and get through these last few weeks of classes. While the stresses of final papers, projects, and tests starts to build, there is nothing more refreshing than a guiltless dessert to turn those study breaks into sweet treats! Here are a few great recipes to try during the last few weeks of the semester.
Skinny Key Lime Pie
Ingredients:
1 ready-to-fill cookie crumb or graham cracker crumb crust
1 packet plain gelatin
1/2 cup fresh lime juice or key lime juice
1 cup boiling water
1/4 cup sugar
12 ounce can cold evaporated skim milk
1/4 cup cold water
4-serving package instant vanilla pudding
Lime zest, optional
Light or fat-free whipped topping
Lime slices for garnish, optional
Preparation:
Spray a nine-inch pie dish with PAM, or any non-stick cooking spray. Add graham cracker crust and press firmly and evenly into pie dish. In a blender, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar, evaporated skim milk, water, pudding mix, and lime zest. Blend until smooth. Place mixture into refrigerator for about 20 minutes, or until mixture is set. Then, spoon mixture into prepared pie pan and chill until firm. Top with light or fat-free whipped topping, and garnish with fresh lime.
Instead of making this into a pie, you could also make key lime parfaits. Once the mixture is set, after being refrigerated for at least a half- hour, just layer whipped topping, graham cracker crust, and filling into parfait cups.
Angel Food Cake with Berries
Ingredients:
1 box angel food cake mix
1 package frozen strawberries
1 package frozen blueberries
1 container vanilla frozen yogurt
Preparation:
Prepare angel food cake according to directions on box. In a medium-sized bowl, thaw strawberries and blueberries. Serve slices of cake topped with berry mixture and a side of frozen yogurt!
Angel Food Cake with Lemon Frosting
Lemon Frosting:
1/4 cup butter
2 cups powdered sugar
1 tablespoon skim milk (or 1 percent low-fat)
2 tablespoons fresh lemon juice
Preparation:
Beat butter with a mixer at high speed until fluffy. Gradually add two cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add lemon juice as needed to adjust the consistency.
This lemon frosting, from Cooking Light, is perfect for angel food cake. Just prepare the angel food cake according to the instructions on the box, or make it into cupcakes. Then top with this delicious frosting!
Super Quick Chocolate Delight
1 package instant chocolate pudding
1 package fresh strawberries, sliced
Low-fat Graham crackers (try original or cinnamon), crushed
1 container, fat free whipped topping
Preparation:
Prepare chocolate pudding according to directions; be sure to use skim milk. After pudding is cooled completely, add crushed graham crackers and stir. Then, top with fresh strawberries and whipped topping.
