Cook Without Book

Yield:  9 servings (serving size: 1 square)                   Ingredients 1  (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed 1/3 cup   chopped pecans 3 tablespoons   reduced-calorie margarine, melted 1  quart vanilla no-sugar-added, fat-free ice cream, softened Preparation Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes. Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours. To serve, let stand at room temperature 5 minutes; cut into 9 squares. Nutritional Information Calories per serving: 232 Calories from fat: 0.0% Fat per serving: 10.1g Saturated fat per serving: 1.7g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: ...

Yield:  Makes 4 servings (serving size: 1 sundae)                    Ingredients 1 tablespoon   plus 1 teaspoon pure maple syrup 1/2 teaspoon   chili powder 1/2 teaspoon   ground cinnamon 1/8 teaspoon   ground red pepper 1/4 cup   sliced almonds 1  pint vanilla light ice cream 1 cup   frozen pitted cherries 1/4 cup   English toffee pieces 2 ounces   bittersweet chocolate, melted and cooled Preparation 1. Preheat oven to 375°. Stir together first 4 ingredients (through pepper) in a small bowl. Add almonds, and stir gently until well-combined. Transfer to a parchment paper-lined baking sheet, and spread nuts in a single layer. Bake in middle of oven, stirring occasionally, about 6 minutes or until golden brown and fragrant. Remove parchment from pan, and let almonds cool on paper. Nuts will crisp as they cool. 2. Break nut mixture into pieces. Portion ice cream int...

                                 Ingredients 1/4 cup   rum 1/2 cup   golden raisins 1 tablespoon   butter 2  Cortland or McIntosh apples, cored and diced into 1/2-inch pieces (about 3 cups) 1/2 teaspoon   cinnamon 1 tablespoon   lemon juice vanilla ice cream or yogurt Preparation Combine 1/4 cup rum and 1/2 cup golden raisins in a small bowl; set aside. Heat a large nonstick skillet over medium heat; add 1 tablespoon butter. Sauté until melted (about 1 minute). Add 2 Cortland or McIntosh apples, cored and diced into 1/2-inch pieces (about 3 cups), 1/2 teaspoon cinnamon, and 1 tablespoon lemon juice to pan; sauté until tender (about 8 minutes). Add raisins and rum to pan; cook 1 minute. Remove from heat; cool slightly. Serve 1/4 of mixture (about 1/2 cup) over vanilla ice cream or yogurt, or on top of pancakes.

         Ginger-Chocolate Chunk Ice Cream Sandwiches                      Ingredients 2 cups   softened vanilla light ice cream 1 ounce   bittersweet chocolate, coarsely chopped 1 ounce   chopped (into 1/4-inch pieces) crystallized ginger 12  chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers) or chocolate graham crackers Preparation Combine 2 cups softened vanilla light ice cream (to soften ice cream, transfer it to the refrigerator for about 30 minutes), 1 ounce bittersweet chocolate, coarsely chopped, and 1 ounce chopped (into 1/4-inch pieces) crystallized ginger in a bowl. Stir together with a rubber spatula or wooden spoon. Arrange 6 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers) or chocolate graham crackers (you'll need 12 total) on a baking sheet, and top each with about 1/4 cup of the ice cream mixture. Top ice cream wit...