Ramblynn's Recipes

Diet Chocolate Cheesecakes

Ingredients

1 packet unflavored gelatin
2 tablespoons skim milk
1/3 cup skim milk
1-1/2 tablespoons Hershey's Cocoa
2 tablespoons sugar
3/4 teaspoon vanilla
3/4 cup low fat cottage cheese
1 egg white
1 tablespoon sugar
3 tablespoons graham cracker crumbs
Dash cinnamon
Fresh peach slices, blueberries or Strawberries

Sprinkle gelatin onto 2 tablespoons skim milk in blender container; let stand several minutes to soften. Meanwhile, heat 1/3 cup skim milk to boiling; pour into blender container and process until gelatin dissolves. Add cocoa, 2 tablespoons sugar and the vanilla; process at medium speed until well blended. Add cottage cheese; blend at high speed until smooth. Pour into bowl; chill until mixture mounds from a spoon. Beat egg white until frothy; gradually add 1 tablespoon sugar and beat until stiff peaks form. Fold into chocolate mixture. Combine graham cracker crumbs and cinnamon; divide evenly among 6 paper-lined muffin cups (2-1/2 inches in diameter). Divide chocolate evenly among prepared cups. Cover; chill several hours or overnight. Serve garnished with peach slices, blueberries or strawberries. 6 servings.
85 calories a serving.

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Cocoa Chiffon Desert

Ingredients

1 packet unflavored gelatin
1/4 cup cold water
1-1/4 cups skim milk
3 tablespoons Hershey's Cocoa
3 tablespoons sugar
1 teaspoon vanilla
1 envelope (1.4 ounces) whipped topping mix
Skim milk
1 teaspoon Tesas Pete (optional)

Sprinkle gelatin onto 1/4 cup cold water; set aside. Combine 1-1/4 cups skim milk and the cocoa in small saucepan. Cook over medium heat, stirring constantly, until mixture just begins to boil; remove from heat. Stir in gelatin mixture, sugar and vanilla. Chill until mixture begins to thicken.

Prepare whipped topping according to package directions, using cold skim milk instead of regular milk. Fold 1 cup (half) of whipped topping into mixture. Spoon into 8 dessert dishes. Cover; chill until firm. Garnish with remaining topping. 8 servings.
78 calories a serving.

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Skim Milk Hot Cocoa

Ingredients

2 tablespoons Hershey's Cocoa
3 tablespoons sugar
1/4 cup hot water
1-1/2 cups skim milk
1/8 teaspoon vanilla

Blend cocoa and sugar in small saucepan; gradually add hot water. Cook over medium heat, stirring constantly, until mixture boils; boil and stir for 2 minutes. Add milk; heat thoroughly. Stir occasionally; do not boil. Remove from heat; add vanilla. Serve hot. Two 7-ounce servings.
161 calories a serving.

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Light Chocolate Pudding

Ingredients

3 tablespoons Hershey's Cocoa
1/4 cup sugar
3 tablespoons cornstarch
2 cups low fat (1%) milk
1 teaspoon vanilla
Optional
Whipped Topping and Chocolate sprinkles

Combine cocoa, sugar and cornstarch in medium saucepan; gradually stir in low fat milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in vanilla. Pour into serving dishes. Press plastic wrap onto surface. Cool. Chill. Add whipped topping and chocolate sprinkles before serving. 4 servings.
142 calories a serving.

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Chocolate Fruit Sherbet

Ingredients

1 medium-size ripe banana
1-1/2 cups orange juice
1 cup half-and-half (can be low fat milk)
1/4 cup Hershey's cocoa
1/2 cup sugar
1/2 teaspoon vanilla (or to taste)
Optional
2 tablespoons coffee-flavored liqueur, such as Kahlua

Slice banana into blender container. Add orange juice; blend until smooth. Add remaining ingredients; blend well. Pour into 9-inch square pan or two ice cube trays; freeze until hard around edges. Spoon mixture into blender container or large mixer bowl; blend until smooth. Pour into 1-quart mold; freeze until firm. To serve, unmold onto chilled plate and slice, or scoop in to individual serving bowls. About 8 servings.

Only add the coffee-flavored liqueur or Kahlua if you want to add a coffee flavor to your sherbet.
131 calories a serving.

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Chocolate Cupcakes

Ingredients

1-1/2 cups unsifted all-purpose flour
1 cup sugar
1/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla

Combine flour, sugar, cocoa, baking soda and salt in medium mixing bowl. Add water, oil, vinegar and vanilla. Beat with mixer, wire whisk or wooden spoon until batter is smooth and ingredients are well blended. Pour batter into paper-lined muffin pans (2-1/2 inches in diameter), filling each 2/3 full. Bake at 3750 for 16 to 18 minutes or until tester inserted in center comes out clean. Remove to wire rack; cool completely. Frost as desired. About 1-1/2 dozen cupcakes.
142 calories a serving.

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Chocolate Cheesecake

Ingredients

1 19.5 ounce package Fudge Brownies
1 14 ounce can Sweetened Condensed Milk
2 teaspoons vanilla extract
3 8 ounce packages cream cheese, softened
3 large eggs
1/2 cups mini chocolate chips

Preheat oven to 350 degrees. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 30 minutes or until set.

In a largemixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. To keep the chocolate chips from sinking, cover with flour before mixing in to cheese cake mixture. Pour into prepared pan. Reduce oven temperature to 300 degrees. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan.

Top with whipped cream and/or chocolate chips. strawberries until they begin to fall apart. Mash strawberry mixture and set it aside to cool completely. Whip cream cheese, powdered sugar and vanilla on high speed until well blended. Fold in whipped cream with a rubber spatula until mixed. Layer cheesecake mixture and spoonful’s of strawberry mixture into the spring form pan over the graham cracker crust. Smooth the top of the cheesecake and freeze for 2-4 hours to set. Serve with whipped cream.

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White Chocolate Blueberry Lasagna

Ingredients

36 Golden Oreos
6 Tbsp melted unsalted butter
1/2 cup softened unsalted butter
8 oz softened cream cheese
1 cup powdered sugar
2 3/4 cup Cool Whip
1 1/2 cup blueberries
2 pks white chocolate instant pudding
3 cups cold milk
2 oz freeze dried bluberries

In a food processor grind Oreo cookies with the filling to get fine crumbs. Combine crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of a 9x13 inch dish. Set in the fridge to firm while making the filling. In a bowl mix together cream cheese, 1/2 cup softened butter and powdered sugar and beat well. Mix in 1 1/4 cup Cool Whip. Fold in blueberries. Spread the mixture over the crust. Put the freeze dried blueberries in a food processor and pulverized into powder. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in the pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm. Spread 1 1/2 cups Cool Whip on top. Top with white chocolate curls or shavings or sprinkle with chocolate chips if you prefer. Refrigerate at least 3-4 hours.

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All recipes are from Ramblynn, friends, and Internet donors. They are for fun and enjoyment. Results may differ depending on the cooks and ingredients used. Use at your own risk.

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