Cooking Fiend

Lately I have been challenging myself to create desserts and entrees that are both delicious and low fat along with intriguing.
so far I have made 3 successful items: Raspberry Torte, Belgian Waffles, & Key Lime Pie.
The recipes were fairly easy and I was able to use what I had in our pantry to accomplish all three of them!

Here is the end result:

Belgian Waffles

3 cups Bisquick Mix
1 box (3oz) Cook and Serve Vanilla Pudding
2 TBsp Olive Oil
1 Egg

Combine bisquick and dry vanilla pudding mix. Add oil and egg. Stir until well blended. Cook in your favorite waffle maker! I added craisins and grapes for the topping and used Agave for the syrup to make them a little healthier.

Chocolate Raspberry Torte

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, divided

3/4 cup (1-1/2 sticks) butter

1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin

1/2 cup Sugar

3 Eggs

1/3 cup Flour

1/2 cup PLANTERS Chopped Pecans, toasted or coconut (optional)

1 tub (8 oz.) COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed

PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan; line bottom with wax paper. Microwave 4 squares of the chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir dry gelatin mix and sugar into chocolate until well blended. Mix in eggs. Stir in flour and pecans/coconut until well blended. Pour into prepared pan.

BAKE 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto serving platter; remove wax paper. Cool cake completely.

MELT 4 squares of the remaining chocolate in microwave on HIGH 1-1/2 min. or until melted, stirring after 1 min. Stir until chocolate is completely melted. Spread on wax paper-covered baking sheet; refrigerate 30 min.(I combined some coconut in this to give it a little more texture)

MEANWHILE, melt remaining 4 squares chocolate in microwavable bowl on HIGH 1-1/2 min. or until melted, stirring after 1 min. Stir until chocolate is completely melted; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture.

REMOVE chocolate on baking sheet from refrigerator; using sharp knife, cut into 1-1/2- to 2-inch irregular-shaped pieces. Remove chocolate pieces from wax paper; arrange on top of cake. Store cake in refrigerator.

Key Lime Pie

Graham Crust (you can also buy this premade)
1 1/2 cups Fine Graham Crumbs
1/3 cup sugar
6 TBsp Butter
1/2 tsp Cinnamon

Combine all ingredients until well blended. Press into 9" pie tin. Cook at 375 for 7 min or until slightly browned. Cool completely.

Whipped Topping (you can also use an 8oz tub of thawed Cool Whip)
1 cup heavy whipping cream
6 TBsp sugar
1 tsp vanilla extract

Place whipped topping in freezer for about 10 min before starting. Beat until desired fluffyness then add sugar one TBsp at a time along with vanilla.

Pie Filling
1 can Sweetened Condensed Milk
1/2 cup lime juice (fresh is best, about 4 medium limes, I used the Real Lime Juice)
2 cups whipped topping (or thawed Cool Whip)

Combine sweetened condensed milk and lime juice and beat for 5 minutes in high. Pour into pie tin with cooked crust. Add whipped topping on top of pie filling and refrigerate for 2 hours. I broke up graham crackers in odd shapes and made them as decorations. I also sprinkled some graham crumbs on top.


So far both Jayden and James have enjoyed these items :) Good luck and happy cooking!