Dessert Recipes (Most Popular)
From the blog entry the recipe is taken from, which is adapted from a recipe by Brenda Melancon of Gonzales, Louisiana. The blog recipe is adapted by me.
The intro as written on the blog page:
This recipe started with me in the waiting room of my daughters’ dentist reading Family Circle. My eyes happened upon a recipe for Chocolate Hazelnut Pie submitted by Brenda Melancon of Gonzales, Louisiana. Nutella? Oreo Crust? Yes please. I took a photo of the recipe with my phone and went on with my life. Fast forward to now and World Nutella Day.
Just in case you don’t know what Nutella is, it is a sweetened chocolate hazelnut spread. Think ultracreamy peanut butter with hazelnuts instead of peanuts and with chocolate and sugar melted in. There are other chocolate hazelnut spreads, but Nutella is the biggest and the best.
I was first introduced to to this sinful concoction by my husband. As a teenager living in Germany, he used to spread Nutella on fresh crusty rolls called Brotchen. That was breakfast. My favorite way to eat Nutella is out of the jar with a spoon (I can’t keep it in the house), but this dessert may come in a close second.
I used the original recipe in Family Circle as a jumping off point for my own Nutella Cream Pie. I felt it necessary to double the Nutella because I find that Nutella flavor is diluted when mixed with other ingredients and baked. Second, I added more chocolate so that it would be sufficiently chocolatey. Lastly, I added a little salt and vanilla to amp up the flavors a bit.
The resulting pie was rich, chocolatey, smooth and crunchy. It’s pretty fantastic actually. All hail Nutella!
http://makinglifedelicious
.com/2011/02/05/happy-5th-world-nutell
a-day-nutella-cream-pie/
From Mrs. Field's cookie cookbook. Oatmean raisin cookies made with splenda.
from Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz & Terry Hope Romero
This is just like grandma used to make! In fact it is my grandma's recipe, that I have done over healthy.
I found a recipe for low calorie pumpkin muffins but the recipe called for Splenda. Living abroad I can't get splenda but I still like to make low calorie desserts. I've used plain sugar but have added the oat bran and applesauce and cut down on the milk from the original recipe to make these yummy low calorie muffins. If yiu want them a little sweetwe you can use 2/3 cup sugar and gain a few more calories or if you want them less sweet, 1/3 cup sugar is fine as well. I have cooked them each way and my personal preference is a 1/2 cup sugar.
These are delicious and an aphrodisiac!!! Just a great desert...or breakfast for someone you love! The recipe calculator didnt have any of my fat free or low fat items and I made these a while ago.
A quick, healthy dessert that will please the entire family! 93 calories, low sugar, and with just 10 minutes of prep time (+20 minutes in the fridge) it is a recipe that can be made again and again.
This makes a very light "sinful tasting" dessert. It's amazing how the graham cracker absorbs just enough moisture to create a cake-like texture yet still holds the graham cracker fimness.