Archive for the ‘Desserts & Sweets’ Category

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Baked Apples

Combine all ingredients in a large microwave-safe dish. Microwave at high 20 minutes or until apples are soft, stirring occasionally.

strix-pecan

Strix’s Pecan Pralines Ice Cream, Raw

Okay, this reads long and looks like it’s a lot of work and complicated, but it it is not; I’m just very wordy This is actually very quick and easy, lowfat or fat free, and delicious!

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Wild Rice-Apricot Dessert Topping

Puree together rice and jam. Use as frosting on chocolate cake and brownies, and as topping for [vegan] frozen vanilla yogurt. Or mix an equal volume of this topping with [vegan] plain, non-fat yogurt for a sweet, creamy dessert. Yields enough to frost a 7 1/4 inch square pan of brownies.

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Upside Down Peach -Amaretto Cake

Layer peaches in skillet, overlapping each layer. Add soymilk mixture to dry ingredients and mix until just combined. Pour batter over peaches. Bake ~35-40 minutes. Invert over serving plate. It is delicious served slightly warm with a bit of ff vanilla soy ice cream.

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Pumpkin Mousse with Gingersnap Crumbs

Source:
“soyfoods.com newsletter 12-21-2001″

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Pumpkin Leather Roll-Ups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup pumpkin pie filling — (canned–not just plain pumpkin)
1 cup unsweetened applesauce

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Chocolate Pudding in a Mug

After you’ve made it once or twice you can adjust the cocoa and sugar to suit your tastes. eg. I find that when I use Dutch processed (dark) cocoa, I need only 1 T of cocoa powder.

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Chocolate Pudding

Blend all ingredients in food processor until smooth. Let chill in the refrigerator for at least 1 hour.

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Pineapple Sherbet

It is important to dissolve Emes in the boiling milk to activate it. Add the rest of the ingredients and whiz again, then add cold milk and whiz again. Pour into ice cube trays for freezing to make ice cream. After frozen, send cubes through a Champion Juicer or blender. Another option is to freeze in an ice cream maker.

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Peach Delicious

Put 1 cup juice in a saucepan and bring to a boil. Mix the other 1/2 cup juice with the cornstarch. Add a little boiling juice. Stir together, then add to the boiling juice. Cook over medium heat until thick and clear, stirring constantly. Add liquid sweetener, coriander, cardamom, and almond extract. Stir peaches in slowly. Pour into a prebaked 10-inch pie shell. Chill.

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Peach Cobbler Cake

Pour the batter into an 8″ square baking pan coated with nonstick spray. Bake at 350° for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.

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Fat-Free Oatmeal Cookies

Mix the dry ingredients and the raisins. Mix the egg replacer with the water. Add it and the apple sauce to the dry ingredients. Drop onto a non-stick cookie sheet (lightly coated with oil, if necessary). Bake for 12-15 minutes.

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No Fat Vegan Carrot Cake

In a medium sized bowl or food processor, combine egg replacer…

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Mango-Ginger Pudding

To serve, scoop pudding into 4 serving bowls, and spoon ginger syrup over each.

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Lemon Pie Filling

Here’s my favorite lemon pie recipe, adapted from The New Farm Vegetarian Cookbook. To make it truly fatfree, use one of the fatfree pie crusts in the archives. You can reduce the calorie content a lot by using stevia or an artificial sweetener for part (but not all) of the sugar.

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