Livro De Receitas Cocina Dessert

Worldatos

www.worldatos.com
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Worldatos
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DESSERT RECIPES

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COMPLETE MANUAL

This Manual can not be sold separately of this site.
www.worldatos.com

Worldatos

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www.worldatos.com
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Worldatos

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Dear Internaut,

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You have just bought a complete for dessert manual ,we congratulate you and we wish

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you success in your undertaking.

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If you require more information or if you have any difficulties to download your manual
on your HD, please contact us , E-mail: erip@worldatos.com.

Best greetings and welcome to the world of Worldatos

Worldatos -3-

CHOCOLATE SNACK BLOCKS

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Ingredients:

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-10 min, plus refrigeration time., Serves 4

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-2 envelopes unflavored gelatin

-1/2 cup cold water

-2/3 cup boiling water
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-3-1/2 Tbs. sugar

-1-1/3 cups semisweet miniature chocolate chips

Preparation :
Sprinkle gelatin over cold water in a blender. Let sit 5 minutes. Pour in boiling water and
sugar. Cover and blend on low about 2 minutes, or until gelatin is completely dissolved. Conti-
nue blending, gradually adding small amounts of chocolate chips until chips are melted and
mixture is smooth. Pour into a square baking pan. Refrigerate until firm. Cut into 1 inch squares
or shapes with cookie cutters.

Per serving:

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-calories 341

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-fat 20.3g

-49% calories from fat
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-cholesterol 0mg

-protein 5.3g
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-carbohydrates 43.2g

-fiber 2.3g

-sodium 13mg.

Worldatos -4-

LEMON CREMES

Ingredient

15 min, plus chilling time., Serves
4 cup fresh orange juice
1envelope unsweetened lemon gelatin
1cup lowfat ricotta cheese1cup evaporated skim milk
1-1/2 tsp. vanilla extract
1/4 cup pineapple topping

Preparation Wo
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Sprinkle gelatin over orange juice in a heavy saucepan. Let stand 5 minutes. Bring to a boil over
medium high heat, stirring constantly. Remove from heat. Combine remaining ingredients, except

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topping, in a blender. Add gelatin mixture and purée. Chill and serve in individual serving glasses
with pineapple topping.

Per serving:
calories 233, fat 5.1g, 20% calories from fat, cholesterol 21mg, protein 13.8g, carbohydrates
32.8g, fiber 0.5g, sodium 152mg.

QUICK PEACH DESSERT

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Ingredients

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10 min, plus refrigeration time., Serves 4

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-4 peaches, sliced

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-1/2 cup sugar

-4 sponge cake shell

-1 cup light frozen dessert topping

Preparations
Combine peaches and sugar in a bowl. Refrigerate 20-30 minutes for sugar to dissol-
ve. Stir well before spooning into cake shells. Serve with a dollop of dessert topping.

Per serving:
calories 370, fat 5.8g, 14% calories from fat, cholesterol 162mg, protein 5.9g,
carbohydrates 74.2g, fiber 1.8g, sodium 110mg.

Worldatos -5-

PEACH CUSTARD DESSERT
Ingredients
10 min, Cook: 35 min., Serves 4

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2-1/3 cups buttermilk baking mix

1/2 cup milk
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3 Tbs. unsalted butter, melted ·
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1/4 cup plus 3 Tbs. sugar · os
1 lb. canned sliced peaches, drained

1/2 tsp. ground cinnamon

2/3 cup sour cream

1egg

Preparations
Preheat oven to 375°F. Combine baking mix, milk, butter and 3 Tbs. sugar in a bowl.
Spread in a greased 9 inch square pan. Arrange peach slices on top. Combine 1/4 cup sugar
and cinnamon in another bowl and sprinkle over peaches. Combine sour cream and egg in a
bowl and drizzle over top. Bake 35-40 minutes, or until a wooden toothpick inserted in center
comes out clean. Serve warm and, if desired, with sweetened whipped cream.

Per serving:
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This recipe serves 9 people. Because this recipe is for a particular size pan, it adjusts the
number of servings only in multiples of 9.

Worldatos -6-

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CHOCOLATE PUDDING CAKE
Ingredients rld
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1 cup all purpose flour, sifted
2 tsp. baking powder
1/4 tsp. salt necessary
1/2 cup cocoa powder
1 cup sugar
3/4 cup lowfat milk
1 tsp. vanilla extract
2 Tbs. unsalted butter, melted
1/3 cup chopped walnuts
1/2 cup dark brown sugar, packed
2 tsp. instant coffee
1 cup water
1/4 cup caramel topping, warm (optional)

Preparations

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Preheat oven to 350°F. Combine flour, baking powder, salt, 2 Tbs. cocoa and 2/3 cup

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sugar in a mixing bowl. Add milk, vanilla and melted butter. Beat with an electric mixer until

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smooth and pale in color. Stir in walnuts. Pour batter into a buttered 8 inch square baking dish

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and set aside. Combine remaining ingredients, except caramel, in a heavy saucepan over
high heat, stirring constantly until mixture comes to a boil. Gently pour hot sauce over cake

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batter. Bake 40 minutes or until tester comes out clean when inserted in center. Serve drizzled
with caramel topping.

Per serving
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts
the number of servings only in multiples of 8.

Worldatos -7-

CHOCOLATE PUDDING WITH STRAWBERRIES
Ingredients

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5 min, Cook: 15 min, plus cooling time., Serves 4

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2 cups lowfat milk
2 Tbs. cornstarch
3 Tbs. sugar
2 Tbs. cocoa powder
1 Tbs. instant coffee powder
1 ounce unsweetened chocolate
1/2 tsp. vanilla extract
1 tsp. unsalted butter
2 cups strawberries, sliced

Preparations

Combine 1/4 cup milk and cornstarch in a jar with a tight fitting lid. Shake vigorously and
set aside. Combine remaining milk and next 4 ingredients in a heavy saucepan over
medium heat, stirring frequently until chocolate is melted. Reduce heat to low. Shake
cornstarch mixture and stir into chocolate mixture. Cook 10 minutes or until mixture
thickens and just begins to boil. Remove from heat and stir in vanilla and butter. Cover

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with plastic wrap with plastic touching surface to prevent skin from forming. Place

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saucepan in a cold water to cool pudding. Serve warm or chilled topped with

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strawberries.

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Per serving:

Worldatos -8-

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CINNAMON APPLES rl
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WITH FROZEN YOGURT
Ingredients to
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1 Tbs. plus 1 tsp. unsalted butter
4 large Jonathan apples, peeled, cored and sliced
2 Tbs. brown sugar
1/2 tsp. cinnamon
1/4 cup water
2 cups nonfat vanilla frozen yogurt
1/4 cup caramel topping, warm

Preparations
Melt butter in a heavy nonstick skillet over medium heat. Sauté apples 2 minutes. Stir
in brown sugar and cinnamon. Add water and cover skillet. Simmer 4-5 minutes or until liquid
is evaporated and apples are tender. Serve apples over vanilla frozen yogurt and drizzled with
caramel topping.

Per serving:
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carbohydrates 70.5g, fiber 3.7g, sodium 118mg

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Worldatos -9-

COCUNUT PECAN BARS

Ingredients

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1/2 cup unsalted butter, softenedrld
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3/4 cup brown sugar, firmly packed

1/4 cup plus 2 Tbs. honey

2 eggs

1cup whole wheat flour



1 cup unsweetened flaked coconut

1/2 cup chopped pecans

1 cup quick oats

2 Tbs. plus 2 tsp. light hot fudge toppic

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Preparations
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Preheat oven to 350°F. Using an electric mixer, combine butter and sugar in a mixing

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bowl and beat until creamy. Add honey and eggs and mix thoroughly. Combine flour, baking

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powder and salt in another bowl. Beat flour mixture into wet ingredients and mix thoroughly.
Using a wooden spoon, stir in coconut, pecans and oats. Spread batter into a buttered 9 inch
baking pan. Bake 30 minutes or until bars are set and golden brown. Drizzle with chocolate
topping. Cool before cutting into squares.

Per serving
This recipe serves 12 people. Because this recipe is for a particular size pan calories 311, fat
16.3g, 45% calories from fat, cholesterol 56mg, protein 4.7g, carbohydrates 40.8g, fiber 2.8g,
sodium 120ml

Worldatos - 10 -

CRANBERRY PARFAITS Wo
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Ingredients

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10 min, Cook: 5 min, plus freezing time., Serves 4

1-1/3 cups canned whole berry cranberry sauce, or homemade cranberry sauce

1/4 cup plus 2 Tbs. Grand Marnier or other orange liqueur

1-1/2 tsp. orange zest, grated

4 cups vanilla frozen yogurt or ice cream

Preparations

Combine first 3 ingredients in a heavy saucepan over medium low heat. Stir until
heated through. Cool to room temperature. Spoon 1-1/2 Tbs. sauce into bottom of each of 4
8-10 ounce parfait glasses. Top with a portion of frozen yogurt. Repeat layering with sauce
and frozen yogurt. Top with remaining sauce. Freeze until ready to serve.

Per serving

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Calories 411, fat 3.6g, 9% calories from fat, cholesterol 14mg, protein 7.0g,

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Worldatos - 11 -

CRANBERRY PUDDING CAKE
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Ingredients
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3 cups cranberries, thawed if frozen
1 cup all purpose flour
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2 cups sugar
1/2 cup half and half
1 Tbs. cornstarch
1 tsp. orange zest, grated
1 cup boiling water

Preparation
Preheat oven to 350°F. Place cranberries in the bottom of a buttered 9 inch square or
10 inch round cake pan or baking dish. Combine flour, baking powder, salt and 3/4 cup of the

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sugar in a mixing bowl. Add half and half, butter and vanilla. Using an electric mixer, beat until

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smooth. Spread batter over cranberries. Combine remaining sugar, cornstarch and zest and

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sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes

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out clean when inserted in center.

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Per serving:

Worldatos - 12 -

CRANBERRY-PINEAPPLE BARS

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Ingredients

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1 cup cranberries
3 Tbs. brown sugar
1-1/2 tsp. cornstarch
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1/2 lb. unsweetened crushed pineapple, undrained
3/4 cup all purpose flour
3/4 cup quick oats
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
3 Tbs. unsalted butter, cut into small pieces and chilled
1 egg white, lightly beaten
3 Tbs. pecans, chopped

Preparation
Preheat oven to 350°F. Spray an 8 inch square baking pan with cooking spray. Com-
bine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil,

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stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes,
stirring occasionally, until cranberries pop and mixture thickens. Set aside. Combine flour and

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next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles
coarse meal. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in

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a bowl and stir well. Press oat mixture into the bottom of baking pan. Bake 10 minutes. Spread

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cranberry mixture over prepared crust. Combine reserved oat mixture and pecans in a bowl.
Sprinkle over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completely
in pan on a wire rack.

Per serving:


Worldatos - 13 -

DEEP DISH APPLE PIE
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Ingredients
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6 lbs. apples, peeled and sliced
1/2 cup quick cooking tapioca
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2 Tbs. lemon juice
2 tsp. cinnamon
1-1/3 cups sugar
2-1/4 cups all purpose flour
1 tsp. salt necessary
3/4 cup butter flavor shortening
1/4 cup plus 2 Tbs. iced water

Preparation
Combine apple slices, tapioca and lemon juice in a 9x13 inch glass baking dish. Stir in
cinnamon, 1-1/4 cups sugar and a dash of salt. Let stand 15 minutes to soften tapioca,
stirring occasionally. Meanwhile, mix flour and salt in another bowl. Cut in shortening until it

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resembles coarse crumbs. Stir in ice water lightly with a fork until dough just holds together.

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Preheat oven to 375°F. Shape dough into a 5x7 inch rectangle. Place on a lightly floured work

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surface and roll out to about 10x14 inch using a floured rolling pin. Place dough over apples.

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Trim edge, leaving at least 1 inch overhang. Fold overhang under and make a fluted edge. Cut

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3 slits in crust. Brush top of crust with water and sprinkle with remaining sugar. Bake 55
minutes or until bubbly and crust is golden. Cool on wire rack.

Per serving:


Worldatos - 14 -

DEVIL’S FOOD CAKE
Ingredients
1-3/4 cups cake flour, sifted
3/4 cup sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup plus 1 Tbs. unsweetened cocoa
1 cup water
1 cup fat-free mayonnaiseWo
2 Tbs. vegetable oil
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2 ounces semisweet chocolate, melted
1 egg, beaten
2 Tbs. powdered sugar os
nonstick cooking spray
Preparation
Preheat oven to 350°F. Sift first 6 ingredients together in a bowl. Combine water and
next 5 ingredients in another bowl. Mix thoroughly. Add to dry ingredients, stirring just until dry
ingredients are moistened (batter may be lumpy.) Pour into a 9 inch round cakepan coated
with nonstick cooking spray. Bake 40 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on a
wire rack. Sift powdered sugar over top.

Per serving

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YOGURT WITH TOPPING
Ingredients
5 min., Serves 4
2 cups chocolate frozen yogurt
1 cup strawberry topping

Preparation
Serve frozen yogurt with topping.

Per serving:

calories 357, fat 2.2g, 6% calories from fat, cholesterol 7mg, protein 3.9g, carbohydrates
78.2g, fiber 0.8g, sodium 64mg

Worldatos - 15 -

EASY FUDGE DIPPED STRAWBERRIES
Ingredients
10 min, plus chilling time., Serves 4
1 lb. large strawberries, washed and patted dry

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2/3 cup chocolate fudge topping

Preparation rld
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Place fruit on a freezer safe plate in the freezer for 15 minutes. Pour topping into a
small deep container (e.g., a juice glass). Dip fruit into topping and return to freezer. Chill at
least 15 minutes or until chocolate is set.

Per serving:

EASY STRAWBERRY SHORTCAKE
Ingredients.

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1 cup buttermilk baking mix

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1/2 cup milk or half and half

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2 cups strawberries, hulled

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1/4 cup plus 2 Tbs. sugar

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2 tsp. lemon juice
1 cup light frozen dessert topping
Preparation.
Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a
soft dough forms. Spoon dough onto an ungreased baking sheet, making 2 mounds
2 inches apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Purée
half the berries, sugar and lemon juice in a blender or food processor. Slice remaining
berries and stir into purée. Split biscuits in half horizontally. Spoon half the strawberry
sauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Ser-
ve with a dollop of topping.

Per serving

Worldatos - 16 -

BUTTERFLY CHOCOLATE CAKE

Ingredients

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1-1/2 cups sugar
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2 tsp. baking powder os
1/4 tsp. salt optional

1/2 cup walnuts, chopped

1/4 cup plus 3 Tbs. cocoa powder

1/2 cup lowfat milk, room temperature



1 ounce unsweetened chocolate, melted


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3/4 cup plus 2 Tbs. hot water

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Preparation

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Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl. Add 3

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Tbs. cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix
thoroughly. Add to dry ingredients and beat with an electric mixer until well blended. Pour
batter into a buttered 9 inch baking pan and set aside. Combine remaining sugar, brown
sugar and remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth.
Gently ladle sauce over cake batter to cover completely. Bake 35-40 minutes or until a
tester comes out clean when inserted in center.

Per serving

Worldatos - 17 -

GLAZED STRAWBERRY PIE
Ingredients
3/4 cup strawberry jelly
2 Tbs. Cassis or red wine
1 9 inch graham cracker pie crust
1 cup whipped cream
Preparation
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Combine jelly and Cassis in a saucepan over medium heat. Cook about 1 minute,
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stirring constantly, until jelly melts. Arrange strawberries pointed ends up close together in pie

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shell. Brush berries with glaze. Refrigerate at least 15 minutes or up to 4 hours, until glaze

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sets. Serve topped with a dollop of whipped cream.

Per serving

KEY LIME PIE
Ingredients
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4 egg yolks

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1-3/4 cups sweetened condensed milk

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1/2 cup lime juice
2 Tbs. lime zest, grated
1/8 tsp. green food coloring (optional)
3/4 cup light frozen dessert topping, or whipped cream
Preparation
Preheat oven to 350°F. Beat egg yolks in a bowl with an electric mixer. Add condensed
milk, lime juice and zest, and food coloring, if using. Pour into pie shell and bake 15-20 minutes
or until set. Chill before spreading topping over top and serving. Refrigerate leftovers.

Per serving


Worldatos - 18 -

LINZERTORTE
Ingredients
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1-1/4 cups all purpose flour
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1 cup quick or old fashioned oats, uncooked

1 cup powdered sugar, plus extra for sprinkling

1/4 cup almonds, finely chopped

1 Tbs. lemon peel, grated

2/3 cup unsalted butter

2 Tbs. water

10 ounces no added sugar raspberry fruit spread

Preparation
Preheat oven to 350°F. Combine flour, oats, powdered sugar, almonds and
lemon peel in a bowl. Cut in butter until crumbly. Stir in water until dough is

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moistened. Reserve 1 cup and set aside. Press remaining dough onto bottom

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and 1 inch up sides of an ungreased 9 inch springform pan or 9 inch square

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baking pan. Bake 20 minutes. Spread crust with fruit spread. Roll reserved

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dough into 1/4 inch ropes and decorate top with crisscrossing dough. Bake

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30-35 minutes or until light golden brown. Cool. Sprinkle with additional powdered
sugar before serving.

Per serving
Calories 270, fat 12.3g, 40% calories from fat, cholesterol 28mg, protein
3.3g, carbohydrates 37.6g, fiber 1.7g, sodium 5mg.

This recipe serves 12 people. Because this recipe is for a particular
size pan, it adjusts the number of servings only in multiples of 12.

Worldatos - 19 -

LOWER FLAT
Ingredients
10 min, Cook: 45 min, plus refrigeration time., Serves 4
1-1/2 lbs. fat-free cream cheese
/4 cup sugar
3 eggs
1 9 inch graham pie crust
1 lb. cherry light pie filling
Preparations
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Preheat oven to 375°F. Mix first 3 ingredients with an electric mixer on medium speed
until well blended. Add eggs and mix until blended. Pour cream cheese mixture into pie crust.

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Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with
cherry pie filling before serving.

Per serving
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LEMON PIE
Ingredients

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10 min, Cook: 20 min, plus chilling time., Serves 4

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3 eggs, separated

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1/2 cup lemon juice

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1/4 tsp. lemon rind, grated
14 ounces low fat sweetened condensed milk
1 cup whipped cream for garnish
Praparations
Preheat oven to 350°F. In large bowl of electric mixer, beat the egg yolks until light and
lemon-colored. Combine the lemon juice, rind and condensed milk. Beat into the egg yolks.
Whip egg whites until stiff. Fold into the lemon mixture until marbled, not completely mixed.
Pour filling into pie shell. Bake 20-30 minutes, until filling is just set. Chill . Before serving,
garnish with whipped cream.

Per serving

Worldatos - 20 -

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LOWER FAT CHOCOLATE BREAD PUDDING
Ingredients
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10 min, Marinate: 1:00, Cook: 1:00., Serves 4
3 ounces unsweetened chocolate, cut into small pieces
1 cup half and half
1 cup milk
2 cups soft white breadcrumbs, packed loosely
2 large eggs
1 cup granulated sugar
1 cup fat-free frozen dessert topping
Preparations
Heat chocolate, half and half and milk 12-15 minutes in a saucepan over low heat,
stirring frequently until chocolate is melted. Remove pan from heat, stir in crumbs and let
stand 1 hour. Preheat oven to 350°F. Beat eggs in a bowl with an electric mixer until frothy.

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Blend in next 3 ingredients, then stir into chocolate mixture. Pour pudding into buttered 1 quart

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plus 2 cups casserole dish. Set it in a shallow baking pan and pour enough hot water into pan

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to come halfway up sides of casserole dish. Bake 50-60 minutes, uncovered, until tester

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comes out clean when inserted in center. Serve warm with a dollop of topping.

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Per serving


Worldatos . 21 -

LOWFAT PUMPKIN PIE
Ingredients
1 lb. canned pumpkin, about 2 cups
14 ounces fat-free sweetened condensed milk
4 egg whites
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

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1/2 tsp. salt
1 9 inch frozen pastry shell
Preparations
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Preheat oven to 425°F. Combine all ingredients, except pastry shell, in a large mixing

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bowl. Mix well and pour into pastry shell. Bake 15 minutes. Reduce oven temperature to
350°F. Bake 35-40 minutes more, or until knife inserted 1 inch from edge comes out clean.

Per serving
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MAPLE PEAR CRUNCH
Ingredients
1/3 cup maple syrup
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1 Tbs. lemon juice

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4 large ripe firm pears, cored and thinly sliced

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3 Tbs. yellow cornmeal
3 Tbs. brown sugar, packed
1/8 tsp. cinnamon
1/4 cup unsalted butter, chilled and cut into small pieces
Preparation
Preheat oven to 375°F. Combine maple syrup and lemon juice in a heavy non-reactive
saucepan. Cook over low heat 5 minutes or until very hot. Remove from heat. Stir in pear
slices and transfer to a buttered baking dish. Set aside. Combine next 4 ingredients in a food
processor or bowl. Add butter and cut into dry ingredients until mixture resembles coarse
meal. Sprinkle topping over pears and bake 40 minutes or until bubbly and golden.

Per serving

Worldatos - 22 -

GLAZED STRAWBERRY PIE
Ingredients
3/4 cup strawberry jelly
2 Tbs. Cassis or red wine
1 cup whipped cream
Preparations
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Combine jelly and Cassis in a saucepan over medium heat. Cook about 1 minute,
stirring constantly, until jelly melts. Arrange strawberries pointed ends up close together in pie
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shell. Brush berries with glaze. Refrigerate at least 15 minutes or up to 4 hours, until glaze

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sets. Serve topped with a dollop of whipped cream.


Per serving

KEY LIME PIE
Ingredients

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4 egg yolks

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1/2 cup lime juice

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Preparations

Per serving


Worldatos - 23 -

LOWER FAT CRANBERRY GINGERBREAD
ingredients
2-1/2 cups cranberries
1/3 cup candied ginger (optional)
3 cups all purpose flour
1-1/2 tsp. baking powder

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1-1/2 tsp. ground ginger
3/4 tsp. baking soda

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3/4 tsp. ground allspice
1/4 tsp. ground cloves
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2-1/2 tsp. ground cinnamon
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar, firmly packed
2 large eggs
1 cup unsulphured molasses
1 cup buttermilk
Preparation
Preheat oven to 350°F. Coarsely chop cranberries in a food processor and set aside.
Finely chop candied ginger and set aside. Butter and flour a 9x13 inch glass baking dish. Sift
flour and next 7 ingredients into a bowl. Beat butter in another bowl with an electric mixer until
light. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Add molasses and mix
thoroughly. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry
ingredients. Fold in cranberries and crystallized ginger. Spread batter into baking dish and
bake about 50 mintues, or until a tester comes out clean when inserted in center. Cool cake
in pan on a rack. Serve warm or at room temperature.

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Per serving

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This recipe serves 16 people. Because this recipe is for a particular size pan, it

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adjusts the number of servings only in multiples of 16.

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PECAN PIE Worldatos - 24 -

Ingredients
2 eggs
1 cup light corn syrup
3/4 cup sugar
1 cup pecan halves
1 9 inch frozen pie crust, thawed
1 cup whipping cream

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2 Tbs. confectioner’s sugar
Preparations
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Preheat oven to 375°F. Lightly beat eggs with an electric mixer in a mixing bowl. Add
corn syrup, sugar, salt, 1 tsp. vanilla and butter. Beat thoroughly. Stir in pecans by hand. Pour
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nut mixture into pie shell and bake 40-45 minutes. Using chilled beaters and bowl, beat cream,
confectioner’s sugar and remaining vanilla to soft peaks. Serve pie topped with a dollop of
whipped cream.

Per serving


LOWFAT PUMPKIN PIE
Ingredients

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1 lb. canned pumpkin, about 2 cups

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14 ounces fat-free sweetened condensed milk

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4 egg whites
1 tsp. ground cinnamon

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1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9 inch frozen pastry shell
Preparations
Preheat oven to 425°F. Combine all ingredients, except pastry shell, in a large mixing
bowl. Mix well and pour into pastry shell. Bake 15 minutes. Reduce oven temperature to
350°F. Bake 35-40 minutes more, or until knife inserted 1 inch from edge comes out clean.

Per serving


Worldatos - 25 -

PECAN PIE
Ingredients

2 eggs
1 cup light corn syrup
3/4 cup sugar

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1 cup pecan halves

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1 9 inch frozen pie crust, thawed
1 cup whipping cream
2 Tbs. confectioner’s sugar
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Preparation
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Preheat oven to 375°F. Lightly beat eggs with an electric mixer in a mixing bowl. Add
corn syrup, sugar, salt, 1 tsp. vanilla and butter. Beat thoroughly. Stir in pecans by hand. Pour
nut mixture into pie shell and bake 40-45 minutes. Using chilled beaters and bowl, beat cream,
confectioner’s sugar and remaining vanilla to soft peaks. Serve pie topped with a dollop of
whipped cream.

Per serving


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ORANGE SMOOTHIE

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Ingredients
5 min., Serves 4
4 cups nonfat vanilla frozen yogurt
3 cups lowfat milk
1 cup frozen orange juice concentrate
Preparations
Combine all ingredients in a blender and process until smooth.

Per serving

Worldatos - 26 -

MAPLE PEAR CRUNCH
Ingredients
1/3 cup maple syrup
1 Tbs. lemon juice
4 large ripe firm pears, cored and thinly sliced
3 Tbs. yellow cornmeal

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3 Tbs. brown sugar, packed
1/8 tsp. cinnamon

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1/4 cup unsalted butter, chilled and cut into small pieces
Preparation
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Preheat oven to 375°F. Combine maple syrup and lemon juice in a heavy non-reactive
saucepan. Cook over low heat 5 minutes or until very hot. Remove from heat. Stir in pear
slices and transfer to a buttered baking dish. Set aside. Combine next 4 ingredients in a food
processor or bowl. Add butter and cut into dry ingredients until mixture resembles coarse
meal. Sprinkle topping over pears and bake 40 minutes or until bubbly and golden.

Per serving

LEMON STRAWBERRY CAKE
Ingredients

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1 cup buttermilk baking mix

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1/2 cup milk or half and half

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1/4 cup plus 2 Tbs. sugar
2 tsp. lemon juice
1 cup light frozen dessert topping
Preparations
Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a soft dough
forms. Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart.
Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Purée half the berries, sugar and
lemon juice in a blender or food processor. Slice remaining berries and stir into purée. Split
biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replace
tops and drizzle with remaining sauce. Serve with a dollop of topping.

Per serving

Worldatos - 27 -

FUDGE UPSIDE DOWN CAKE
Ingredients Wo
rld
1-1/2 cups sugar
at
2 tsp. baking powder os
1/2 cup walnuts, chopped
1/4 cup plus 3 Tbs. cocoa powder
1/2 cup lowfat milk, room temperature
1 ounce unsweetened chocolate, melted
3/4 cup plus 2 Tbs. hot water
Preparations
Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl. Add 3 Tbs.
cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix thoroughly.
Add to dry ingredients and beat with an electric mixer until well blended. Pour batter into a

os
buttered 9 inch baking pan and set aside. Combine remaining sugar, brown sugar and

t
remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth. Gently ladle

da
sauce over cake batter to cover completely. Bake 35-40 minutes or until a tester comes out

rl
clean when inserted in center.

Wo
Per serving


Worldatos - 28 -

KEY LIME PIE
Ingredients
4 egg yolks
1/2 cup lime juice
Preparations
Wo
rld

at

os

Per serving


LEMON PIE
Ingredients
10 min, Cook: 20 min, plus chilling time., Serves 4
3 eggs, separated

os
1/2 cup lemon juice

t
1/4 tsp. lemon rind, grated

da
14 ounces low fat sweetened condensed milk

rl

Wo
1 cup whipped cream for garnish
Preparation
Preheat oven to 350°F. In large bowl of electric mixer, beat the egg yolks until light and
lemon-colored. Combine the lemon juice, rind and condensed milk. Beat into the egg yolks.
Whip egg whites until stiff. Fold into the lemon mixture until marbled, not completely mixed.
Pour filling into pie shell. Bake 20-30 minutes, until filling is just set. Chill . Before serving,
garnish with whipped cream.

Per serving


Worldatos - 29 -

LORRIE’S CHOCOLATE CAKE WITH VANILLA SAUCE
Ingredients
2 cups all purpose flour Wo
1-3/4 cups sugar
1/2 cup cocoa powder rld
1 Tbs. baking soda
at
1 tsp. salt optional
1 cup buttermilk
2/3 cup vegetable oil
os
1 egg, lightly beaten
1 cup hot strong brewed coffee
1 cup sugar
2 Tbs. cornstarch
1 cup water
2 Tbs. unsalted butter
Preparation
Preheat oven to 350°F. Sift first 5 ingredients together in a bowl. Add next 5 ingredients
and combine. Batter will be thin. Pour into a buttered and floured 9x13 inch baking pan. Bake
30 minutes or until tester comes out clean when inserted in center. Combine sugar and

os
cornstarch in a heavy saucepan. Add water. Bring to a boil over medium high heat, stirring
constantly. When mixture begins to thicken, remove from heat. Stir in butter and vanilla. Ser-
t
da
ve sauce over cake.

rl
Per serving

Wo


Worldatos - 30 -

LOWER FAT CHOCOLATE BREAD PUDDING
Ingredients
10 min, Marinate: 1:00, Cook: 1:00., Serves 4
3 ounces unsweetened chocolate, cut into small pieces
1 cup half and half
1 cup milk
2 cups soft white breadcrumbs, packed loosely
2 large eggs
1 cup granulated sugar
Wo
1 cup fat-free frozen dessert topping
Preparation
rld
at
os
Heat chocolate, half and half and milk 12-15 minutes in a saucepan over low heat,
stirring frequently until chocolate is melted. Remove pan from heat, stir in crumbs and let
stand 1 hour. Preheat oven to 350°F. Beat eggs in a bowl with an electric mixer until frothy.
Blend in next 3 ingredients, then stir into chocolate mixture. Pour pudding into buttered 1 quart
plus 2 cups casserole dish. Set it in a shallow baking pan and pour enough hot water into pan
to come halfway up sides of casserole dish. Bake 50-60 minutes, uncovered, until tester
comes out clean when inserted in center. Serve warm with a dollop of topping.

Per serving

Per serving: calories 466, fat 17.6g, 33% calories from fat, cholesterol 129mg, protein
13.5g, carbohydrates 68.6g, fiber 3.5g, sodium 387mg.

LOWER FAT CHEESECAKE
Ingredients
t os
rl da
Prep: 10 min, Cook: 45 min, plus refrigeration time., Serves 4

Wo
1-1/2 lbs. fat-free cream cheese
3/4 cup sugar
3 eggs
1 9 inch graham pie crust
1 lb. cherry light pie filling
Preparation
Preheat oven to 375°F. Mix first 3 ingredients with an electric mixer on medium speed
until well blended. Add eggs and mix until blended. Pour cream cheese mixture into pie crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with
cherry pie filling before serving.

Per serving


Worldatos - 31 -

LOWER FAT CRANBERRY GINGERBREAD
Ingredients
Prep: 15 min, Cook: 50 min., Serves 4

Wo
2-1/2 cups cranberries
1/3 cup candied ginger (optional)

rld
3 cups all purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. ground ginger
at
3/4 tsp. baking soda
3/4 tsp. ground allspice
os
1/4 tsp. ground cloves
2-1/2 tsp. ground cinnamon
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar, firmly packed
2 large eggs
1 cup unsulphured molasses
1 cup buttermilk
Preparation
Preheat oven to 350°F. Coarsely chop cranberries in a food processor and set aside.
Finely chop candied ginger and set aside. Butter and flour a 9x13 inch glass baking dish. Sift
flour and next 7 ingredients into a bowl. Beat butter in another bowl with an electric mixer until
light. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Add molasses and mix thoroughly.
Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

os
Fold in cranberries and crystallized ginger. Spread batter into baking dish and bake about 50

t
da
mintues, or until a tester comes out clean when inserted in center. Cool cake in pan on a rack.
Serve warm or at room temperature.

rl
Wo
Per serving


Livro De Receitas Cocina Dessert

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