Deserts

Pecan Swirl Bundt

Makes 14 servings

1 box (18.25oz.) French Vanilla cake mix

1 cupped chopped pecans

1 bar (3.5oz.) bittersweet chocolate, melted

1tsp. ground cinnamon

1 can (16oz.) milk chocolate frosting

Heat oven to 350 F. Prepare cake mix according to package directions; fold in pecans. Remove 1 cup batter; set aside. Pour remaining batter into greased and floured bundt pan. Stir melted chocolate and cinnamon into reserved batter. Drop chocolate batter over vanilla batter; swirl. Bake 40 min., or until toothpick comes out clean. In microwave, heat frosting (lid and foil removed) 45 sec., stirring once. Pour over cake. Drizzle with white chocolate and garnish with assorted fruit, if desired.

Prep time: 10 min. Total time: 50min.

Per serving: Cal.434 Pro.4g Carb56g Fiber2g Chol.39mg Sod.328mg

Fat: Sat.5g Trans2g Mono.9g Poly.7g

Citrus Checkerboard Cake

Makes 12 servings

1 pkg. (18.25oz.) French vanilla cake mix

2/3 cup orange juice

2Tbs. red raspberry reduced-sugar preserves

4 pkgs. (2.8 oz. each) milk chocolate mousse mix, like Nestle European Style, prepared according to package directions

Heat oven to 350F. Prepare cake mix according to package directions, substituting 2/3 cup orange juice for ½ the water. Divide batter among 3 lightly greased and floured 9” cake pans. Bake 20 min., or until toothpick comes out clean; cool. Trim cakes to 8”. Measure and cut 1 cake layer into 4 concentric circles. Place second cake layer into 8” springform pan; spread preserves over layer. Arrange second and fourth rings over cake rings. Fill with ¼ mousse mixture. Top with remaining mousse mixture. Garnish with raspberries and sugared orange curls, if desired.

Prep time: 10 min. Total time: 30 min., plus cooling and chilling time

Hot Chocolate Mix

Ingredients

3 cups Carnation Instant Nonfat Dry Milk

¾ cup sugar

½ cup Nestle Toll House Baking Cocoa

1/8 teaspoon salt

Direction

Combine dry milk, sugar, cocoa and salt in large, airtight container.

For each serving, add ¼ cup cocoa mixture into mug with 8 oz. boiling water; stir until well mixed.

Garnish with whipped cream, if desired.

Nutritional Information

1 serving: Calories 210(calories from fat:5); Fat 0.5g(saturated0g); Cholesterol 10mg; Sodium 260mg; Carbohydrate 34g(Dietary Fiber 1g);(Protein 17g)

Chocolate Polar Bears

Ingredients

1 Cup fat free milk

1/3 cup ice cubes

¼ cup Chocolate Flavor Nestle Nesquik Powder

¼ cup chocolate or vanilla fat free frozen yogurt

2 tablespoons instant (aerosol) whipped cream

Directions

Place milk, ice, Nesquik and frozen yogurt in blender; cover. Blend until smooth. Pour into 2 glasses; top with whipped cream. Serve immediately.

Twist It UP

Make Pink Polar Bears by using Strawberry Flavor Nestle Nesquik Powder and vanilla fat free frozen yogurt in place of the Chocolate Nesquik Powder and chocolate frozen yogurt.

Independence Cake

Serves 12

1 cup water
1 cup instant mashed potato buds
2 2/3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 2/3 cups sugar
1 cup butter or margarine
4 large eggs
¾ cup milk
2 cups Nestle Toll House Semi-Sweet Chocolate Mini Morsels
1 (8 oz.) container frozen non-dairy whipped topping
2 cups sliced strawberries
½ cup blueberries

Preheat oven to 350 degrees F. Grease 13x9 inch baking pan; line with wax paper.
Heat water to boiling in a small saucepan; remove from heat. Stir in potato buds until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
Beat sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.
Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.
Frost sides and top of cake with whipped topping. Arrange strawberry slices and blueberries on top of cake to represent the American Flag.

Prep Time: 20 min Total Time: 65 min.

Hazelnut – Brownie Trifle

Served 12

1 pkg. (8 oz.) Neufchatel cheese, at room temperature
2/3 cup chocolate – hazelnut spread
1 container (16 oz.) frozen whipped topping, thawed and divided
1 box (11 oz.) mini brownies
4 cups mixed berries, like strawberries, blueberries, raspberries, and blackberries

In bowl, beat Neufchatel cheese and hazelnut spread 2 min.; fold in 4 cups whipped topping. Halve each brownie horizontally; cut diagonally to form 4 triangles. In trifle bowl, layer ½ each brownies, fruit and whipped topping mixture. Repeat layering. Top trifle with remaining whipped topping and berries, if desired.

Prep Time: 10 min. Total Time: 30 min.

Citrus Checkerboard Cake

Serves 12

1 pkg. (18.25 oz.) French vanilla cake mix
2/3 cup orange juice
2 Tbs. red raspberry reduced-sugar preserves
4 pkgs. (2.8 oz. each) milk chocolate mousse mix

Heat oven to 350 degrees F. Prepare cake mix according to package directions, substituting 2/3 cup orange juice for ½ cup water. Divide batter among 3 lightly greased and floured 9” cake pans. Bake 20 min., or until toothpick comes out clean; cool. Trim cakes to 8”. Measure and cut one cake layer into 4 concentric circles. Place second cake layer in 8” springform plan; spread preserves over layer. Arrange second and fourth rings over cake. Fill with ¼ mousse mixture. Top with remaining cake rings. Fill with ¼ mousse mixture. Top with remaining cake layer. Chill 1 hr. Frost sides and top with remaining mousse mixture. Garnish with raspberries and sugared orange curls, if desired.

Prep Time: 10 Min. Total Time: 30 min.

One-Bowl Brownies

Serves 24

Heat oven to 350 degrees F. In microwave-safe dish, cook 4 squares Unsweetened Chocolate and ¾ cup (1 ½ sticks) butter 2 min., or until butter is melted; stir until smooth. Stir in 2 cups sugar. Mix in 3 eggs and 1 tsp. vanilla extract. Stir in 1 cup flour and 1 cup coarsely chopped nuts, if desired. Spread into greased foil-lined

13 x 9 inch baking dish, foil extended. Bake 30 minutes, or until inserted toothpick comes out with fudgelike crumbs. Cool in pan. Lift foil to remove; cut into 24 squares.

Prep Time: 10 min. Total Time: 45 min.

Floating Fruit Parfaits

Serves 6

½ cup each halved grapes and sliced strawberries
¾ cup boiling water
1 pkg. (4 serving size) Strawberry flavor Sugar Free Low Calorie Gelatin
½ cup cold water
¾ cup ice cubes
1 cup plus 6 tbsp. thawed Whipped Topping Lite

Divide fruit among 6 parfait glasses. Stir boiling water into gelatin until completely dissolved. Stir in water and ice cubes; stir until ice is completely melted. Pour ¾ cup gelatin over fruit in glasses. Refrigerate 20 minutes until set button not firm.
Stir one cup whipped topping into remaining gelatin with whisk until smooth. Spoon over gelatin in glasses. Refrigerate one hour. Garnish with remaining whipped topping.

Prep Time: 15 min. Total Time: 35 min.

Pecan Swirl Bundt

Serves 14

1 box (18.25 oz.) French vanilla cake mix
1 cup chopped pecans
1 bar (3.5 oz.) bittersweet chocolate, melted
1 tsp. ground cinnamon
1 can (16 oz.) milk chocolate frosting

Heat oven to 350° F. Prepare cake mix according to package directions; fold in pecans. Remove 1 cup batter; set aside. Pour remaining batter into greased and floured Bundt pan. Stir melted chocolate and cinnamon into reserved batter. Drop chocolate batter over vanilla batter; swirl. Bake 40 min., or until toothpick comes out clean. In microwave, heat frosting (lid and foil removed) 45 sec., stirring once. Pour over cake. Drizzle with white chocolate and garnish with assorted fruit, if desired.

Prep Time: 10 min. Total Time: 50 min.

Stay-healthy Chocolate – Kiwi Delights

Cut 4 peeled kiwis into ¼” wedges. In a double boiler, melt ¼ lb. white chocolate. Remove from heat and allow to cool 5 minutes. Dip each wedge into chocolate and place on a wax paper – lined tray. Refrigerate 1 hour before serving.