Cook’s Question
(Continued from Page B 8)
ANSWER Nancy Price, Jarrettsville, Md, wanted
recipes for non-fat or low-fat desserts and those using sugar
substitutes. Thanks to Deb Troutman, Port Trevorton, for
sending several. Please check Home On The Range on page
66 for more of these recipes.
Butter Sticks
8 large shredded wheat biscuits
'A cup crunchy peanut butter
3 tablespoons granulated sugar replacement
2 egg whites
1 tablespoon flour
1 tablespoon water
1 teaspoon baking powder
1 teaspoon vanilla extract
1 recipe dipping chocolate
Break biscuits into large bowl or food processor. Add pea
nut butter, sugar replacement, egg whites, flour, water, bak
ing powder, and vanilla. Work until mixture is completely
blended. Mixture will be sticky. Form into 16 sticks. Place on
ungreased cookie sheet. Bake at 400 degrees for 10 minutes
or until surface feels hard. Remove. Cool slightly. Dip in cho
colate. Yield: 16 sticks: 115 calories per stick.
Semi Sweet Dipping Chocolate
Low calorie
1 cup nonfat dry milk powder
Vs cup cocoa
2 tablespoons parafin wax
'h cup water
1 tablespoon vegetable oil
1 tablespoon liquid sugar replacement
Combine dry milk, cocoa, and wax in blender or food pro
cessor. Blend to soft powder. Pour into top of double boiler.
Add water, stir to blend. Add vegetable oil. Place over hot (not
boiling) water and cook and stir until pieces are completely
dissolved and mixture is thick, smooth, and creamy. Remove
from heat. Stir in sugar replacement. Let cool slightly. Dip can
dies according to recipe. Shake off excess chocolate. Place
on very lightly greased waxed paper and allow to cool com
pletely. (If candies won’t come off paper easily, slightly warm
waxed paper). Store in cool place. Yields: 1 cup with 427
calories.
PAUL B.
m
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Sift:
2 cups flour
4 tablespoons cocoa
2 teaspoons baking soda
Soak;
1 cup dried apricots in hot water. Puree.
Mix;
1 cup Kraft-free salad dressing
1 cup cold coffee
2 teaspoons vanilla
Add apricots and dry ingredients. Beat 3 minutes. Pour into
BxB-inch square pan sprayed with vegetable spray. Bake at
350 degrees about 30 minutes or until done.
Note: 1 cup prunes, soaked and pureed or 1 cup diced
apples may be substituted for apricots. If you don’t want to use
fruit, substitute 1 cup artificial sweetener.
Crust:
2 cups graham cracker crumbs
1 stick diet margarine, melted
Spray 9-inch springform pan or pie pan with vegetable
spray. Blend crust ingredients thoroughly and press over bot
tom and halfway up sides of pan. Bake at 350 degrees for 8 to
10 minutes or until set. Cool.
Filling:
1 cup orange juice
1 envelope unflavored gelatin
12 ounces low-cal cream cheese, soft
1 cup part-skim ricotta
12 packages sugar substitute
1 small container light whipped topping
2 medium oranges, peeled, seeded or chopped OR 1 can
mandarin oranges, drained
Pour orange juice in small saucepan. Sprinkle gelatin over
juice and let soften 1 minute. Heat, stirring constantly until
gelatin dissolves (about 3 minutes). Blend cream cheese and
ricotta in large bowl until smooth. Stir in sugar substitute: add
gelatin mixture and beat until smooth. Fold thawed whipped
topping into cheese mixture. Stir in oranges. Spoon into crust.
Spread evenly. Chill 6 hours or overnight. Garnish with
orange sections. Makes 16 servings with 149 calories each.
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Lancaster Farming, Saturday, March 27, 1993-815
Hershey Helps
Ice Cream
ARLINGTON, Va. The Na
tional Dairy Board has teamed up
with Hershey again to promote ice
cream and toppings. This is a new
joint venture with Hershey’s,
aimed at the food service channel,
commercial (for example, res
taurant) and non-commercial
(such as hospital cafeteria) opera
tors. Last summer, Hershey was a
partner with UDIA and the Na
tional Dairy Board in an ice cream
and toppings promotion targeting
retail consumers.
The objective of the promotion
is to gain market visibility with
brokers/distributors, restaurant
operators and ultimately consum
ers to stimulate consumption of
ice cream sundaes. To do this, the
promotion will provide frozen
dairy menu ideas and serving sug
gestions.
Hershey created a two-page
print advertisement and a recipe
brochure for this promotion. The
company is sponsoring a recipe
contest for food service personnel.
The National Dairy Board will
pay up to $52,000 to run the ad six
times in trade magazines like Res
taurants & Institutions. Hershey is
funding the promotion at $3 to
each dairy farmer dollar contribut
ed.
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