Cook Without Book

Yield:  12 servings (serving size: about 1 cup)                 Ingredients 1  (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low) 3/4 cup   water 1  (1-ounce) package chocolate sugar-free, fat-free instant pudding mix 2 cups   fat-free milk 1  (16-ounce) package frozen no-sugar-added pitted cherries 2  or 3 drops of red food coloring 2 cups   fat-free frozen whipped topping, thawed Sugar-free chocolate curls (optional) Preparation Preheat oven to 375°. Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cak...

Yield:  6 servings (serving size: 1 wedge)                 Ingredients 2 cups   cooked long-grain rice 3/4 cup   (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided 3/4 cup   egg substitute, divided 1 teaspoon   dried dillweed 1/2 teaspoon   salt 1  small garlic clove, crushed Cooking spray 1  (14-ounce) can quartered artichoke hearts, drained 3/4 cup   fat-free milk 1/4 cup   sliced green onions 1 tablespoon   Dijon mustard 1/4 teaspoon   ground white pepper Green onion strips (optional) Preparation Preheat oven to 350°. Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingre...

                        Ingredients 1 cup   granulated sugar 1 cup   packed brown sugar 1 cup   evaporated fat-free milk 2 1/2 tablespoons   butter 2 tablespoons   light-colored corn syrup 1/8 teaspoon   salt 1/2 cup   natural-style peanut butter 1 teaspoon   vanilla extract Cooking spray 2 tablespoons   semisweet mini chocolate chips Preparation Combine first 6 ingredients (sugar through salt) in a large saucepan. Bring to a boil over medium heat; cook 10 minutes or until a candy thermometer registers 234°, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until peanut butter melts. Pour mixture into an 8-inch square baking pan coated with cooking spray. Sprinkle with chocolate chips. Cool for 1 hour. Cut into squares. Serving size: 1 piece. Nutritional Information Calories per serving: 128 Calories from fat: 28% Fat per servi...

Yield:  12 servings (serving size: about 1 cup)                 Ingredients 1  (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low) 3/4 cup   water 1  (1-ounce) package chocolate sugar-free, fat-free instant pudding mix 2 cups   fat-free milk 1  (16-ounce) package frozen no-sugar-added pitted cherries 2  or 3 drops of red food coloring 2 cups   fat-free frozen whipped topping, thawed Sugar-free chocolate curls (optional) Preparation Preheat oven to 375°. Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cak...

Prep Time:  5 minutes Cook Time:  16 minutes Yield:  Makes 9 muffins (serving size: 1 muffin)                   Ingredients 2  mashed ripe bananas (about 3/4 cup) 2 tablespoons   canola oil 1  egg 1/2 cup   fat-free milk 3/4 teaspoon   vanilla extract 2/3 cup   white whole-wheat flour (such as King Arthur) or whole-wheat flour 1/2 cup   quick-cooking oats 1/4 cup   sugar 1 3/4 teaspoons   baking powder 1/2 teaspoon   ground cinnamon 1/4 teaspoon   salt Cooking spray Preparation 1. Preheat oven to 375º. 2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside. 3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl. 4. Stir the flour mixture into the banana mixture until they are just combined. 5. Spray 9...

Mocha Phyllo Cups Yield:  8 servings (serving size: 1 cup) Ingredients 1 1/2 cups   fat-free milk 1  (1.4-ounce) box fat-free, sugarfree chocolate instant pudding mix 1 tablespoon   instant espresso 3  sheets frozen phyllo dough, thawed Cooking spray 1/2 teaspoon   cinnamon sugar, divided Fat-free whipped topping Preparation In a saucepan, combine milk, instant pudding mix, and instant espresso, stirring with a whisk; bring to a boil. Remove from heat; transfer to bowl. Cover surface of pudding with plastic wrap; chill 1-4 hours. Preheat oven to 400°. Unwrap thawed phyllo dough. Lay 1 piece on counter; lightly coat with cooking spray. Sprinkle with 1/4 teaspoon cinnamon sugar. Lay second sheet on top of first; repeat steps with remaining phyllo. Cut dough into 8 rectangles; fit into ungreased muffin cups. Bake 10 minutes; remove from oven. Cool 10 minutes. Remove cups from pan; cool completely. Spoon pudding into cups; top each with...

Prep Time:  5 minutes Total Time:  4 hours Yield:  Makes 6 servings (serving size: 8 ounces) Ingredients 9 tablespoons   espresso or Italian-roast ground coffee 4 cups   boiling water 1/4 cup   raw sugar 3/4 teaspoon   ground cinnamon 3/4 cup   crushed mint leaves 1  (1-inch) piece grated peeled fresh ginger 6 teaspoons   sweetened condensed milk 2 cups   fat-free milk Preparation 1. Place a 13- x 9-inch baking pan in the freezer. Place coffee in a French press and add the boiling water. If using a drip coffee maker, substitute the same amount of cold water and brew. 2. Combine the sugar, cinnamon, mint, and ginger in a medium bowl. While the coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain 1/2 of the coffee into the cold baking pan and 1/2 into a pitcher. Return the baking pan to the ...