dessert recipes

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Dish Name	Comments
"21" Club Rice Pudding Submitted by Chef
"My Inspiration" Cake Submitted by Chef
"Oreo" Frozen Dessert Submitted by Chef
"Out of the Park" Pudding-Wiches Submitted by Chef
24-Hour Strawberry Dessert Submitted by Chef
7-Up Dessert Submitted by Chef
A Banana Cake for Any Size Pan Submitted by Chef
A Quick Dessert Submitted by Chef
A Very Special Brown Betty Submitted by Chef
Aaronson Tiramisu Submitted by Chef
Al Forno's Chocolate Bread Pudding Submitted by Chef
All-American Dessert Submitted by Chef
All-American Strawberry Shortcake Submitted by Chef
Almond Butter Balls Submitted by Chef
Angello Submitted by Chef
Anise Cookies Italian Submitted by Chef
Anzac Biscuits #3 Submitted by Chef
Apfelstrudel (Apple pie) Submitted by Chef
Appelkoek (Apple Cake) Submitted by Chef
Apple and Apricot Envelopes Submitted by Chef
APPLE AND BARLEY PUDDING (IRISH) Submitted by Chef	* Peeled, cored and sliced.
Apple and Blackberry Sorbet Submitted by Chef
Apple and Plum Kugle Submitted by Chef
Apple Baklava Submitted by Chef
Apple Betty #1 Submitted by Chef
Apple Betty #2 Submitted by Chef
Apple Bites Submitted by Chef
Apple Brown Betty #2 Submitted by Chef
Apple Brownies #2 Submitted by Chef
Apple Bundles #2 Submitted by Chef
Apple Butter Muffins Submitted by Chef
Apple Cobbler #2 - diabetic Submitted by Chef	Serves 8. 1 Serving = 98 calories, 1 Fruit Exchange, 1/2 Bread Exchange and 1/2 Fat Exchange.
Apple Pudding Cake Submitted by Chef	MAKES 10 servings. Each serving counts as 1 starch. Each serving has 80 calories and 0 grams of fat.
Apples With Walnuts And Honey Submitted by Chef
Arkansas Cheescake Submitted by Chef	Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7 gr fat)
Baked Custard #2 - diabetic Submitted by Chef	If you want to unmold this Baked Custard, leave cups in the refrigerator 2 to 3 extra hours. Yield: 4 servings - 2 cups. 1 serving = 1/2 cup. NUTRITIVE VALUES per serving: Cho 11 g, Pro 6 g, Fat 3 g, Cal 95, Fiber 0 g, Sodium 143 mg, Chol 139 mg. Food Exchanges per serving: 1 Low-fat Milk Exchanges. Low-sodium diets: Omit salt.
Baked Custard #3 - diabetic Submitted by Chef	Yield: 6 servings Exchange 1 serving: 1/2 fruit and 1/2 medium-fat meat Calories 1 serving: 82
Baked Custard - diabetic Submitted by Chef	Makes 3 servings. 1 Serving - 80 calories and is 1/2 whole milk exchange. Personal note from Ursula Taylor - to cut back on fat - use egg substitute and low fat or skim milk.....I also see no reason why you can't change the vanilla extract to other extracts to change the flavor of the custard...
Baklava II Submitted by Chef
Banana Balls Submitted by Chef
Banana Cream Pie Submitted by Chef
Banana Split Dessert Submitted by Chef
Bayerische Erdbeercreme (Strawberry Barvarian) Submitted by Chef
Bayerische Vanillecreme (Bavarian Vanilla Cream) Submitted by Chef
Berries, Berries, Berries Submitted by Chef
Berry Pie Submitted by Chef
Best Jell-O Submitted by Chef
Black Forest Parfait Submitted by Chef	Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg. Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.
Blueberry Cobbler Submitted by Chef
Bottled Fruit Cake Submitted by Chef	Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each serving has 178 calories and 1 grams of fat.
Bread Pudding Submitted by Chef
Broiled Bananas Submitted by Chef
Brown Bread and Honey Ice Cream Submitted by Chef
Brown Bread Ice Cream Submitted by Chef
Brown Rice Ambrosia Submitted by Chef
Brown Rice Peach Crisp Submitted by Chef
Brown Sugar Pudding Submitted by Chef
Brownie Baked Alaska Lite Submitted by Chef
Brownie Fruit Pizza Submitted by Chef
Brownie Melba Submitted by Chef
Brownie Pizza Submitted by Chef
Brownie Pudding #2 Submitted by Chef
Brownie Trifle Submitted by Chef
cake, applesauce spice Submitted by Chef	this is really good dipped in chocolate fondue
Cake/ice Cream Desserts From a Freezer Tray Submitted by Chef
Capitale Espresso Bar (Wash) Submitted by Chef
Carabassa Arnadi (Pumkin Arnadi) Submitted by Chef
Caramel Custard Cup Submitted by Chef	Yield: 2 servings Exchange 1 serving: 1 lean meat and 1/2 fruit Calories 1 serving: 85
Caramel-Nut Sticky Biscuits Submitted by Chef	Sour milk may be substituted for buttermilk. For 1 cup sour milk, combine 1 tablespoon vinegar or lemon juice and enough milk to make 1 cup, let stand 5 minutes.
Caramelized Orange Custard Submitted by Chef
Carrot Cake Submitted by Chef
Cheesecake Germania Submitted by Chef
Chocolate Amaretto Creme Brulee Submitted by Chef	t go wrong with this creme brulee
Chocolate Cake 2 Submitted by Chef
Cocoanut Custard Submitted by Chef
Coconut Custard #1 - diet Submitted by Chef	PERSONAL NOTE from Ursula Taylor - folks I see no reason why after making and cooling slightly - instead of spooning into six dessert dishes that you could not then pour into an already baked pie shell and then top with the remaining coconut. Then just adjust exchanges, calories and carbohydrates to reflect the addition of the pie crust. YIELD: 6 servings EXCHANGE, 1 serving: 1/2 low=fat milk, 1 fat CALORIES, 1 serving: 110 CARBOHYDRATES, 1 serving: 9 g
Coconut Custard #3 - diabetic Submitted by Chef	12 Servings, 1 Serving = 80 calories, 1/4 Skim Milk Exchange, 1/2 Med. Fat Meat Exchange and 1/2 Fat Exchange. This is based on just the custard - NOT the pie shell.
Cold Lemon Souffle Submitted by Chef	This recipe can be made with limes, but adjust the number depending on their size.
Compota De Peras (Pear Compote) Submitted by Chef
Cool and Citrus Ice Cream Pie Submitted by Chef	PER SERVING with regular graham cracker crust: 199 calories, 4.3 g fat, 20% fat cal, 0.9 g sat fat, 0 mg chol., and 195 mg sodium.
Cowboy Cookies Submitted by Chef
Cranberry Coffeecake Submitted by Chef
Crazy Cocoa Cake Submitted by Chef
Creamy Quinoa Pudding Submitted by Chef
Cup Cake Submitted by Chef	Modified from the original recipe uses honey. Sugar and maple syrup can be replaced with 110g honey.
Delightful Cheesecake Submitted by Chef	Exchanges per serving: 1 lean meat Calories per serving: 85
Double Chocolate Pudding Pie Submitted by Chef
Flapper Pie Submitted by Chef	"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus.
fondue, chocolate Submitted by Chef	keep warm in a tealight fondue pot...sterno is too hot and will burn the chocolate. delicious served with fruit, (vegan!) marshmallows, and applesauce spice cake
French Fried Ice Cream Submitted by Chef
French Style Ice Cream Submitted by Chef
Frosting for Vanilla Chip Maple Cookies Submitted by Chef	Yield: about 7 dozen
Fruit Tart Submitted by Chef	Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg holesterol, 68 mg sodium, 232 mg potassium.
Fruitful Cobbler Submitted by Chef	PERSONAL note from Ursula Taylor - since this is an old cookbook - why not substitute other artificial sweeteners instead of saccharin....but be sure to use one that will hold up to heat... Makes 8 servings. Exchanges per serving = 1 bread, 1 fat and 1 fruit.
Fudge Submitted by Chef
German Chocolate Cake Submitted by Chef	Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50;
German Chocolate Ice Cream Submitted by Chef
German Loaf Cookies Submitted by Chef	Makes about 30 cookies. PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat exchange
Henny Youngman's Cheese Blintzes Submitted by Chef
Hot Chocolate Souffles Submitted by Chef
Italian Chocolate Nut Cookies Submitted by Chef
Kiwi Fruit Gelato Submitted by Chef
Lemon Poppyseed Cake Submitted by Chef
London Cheesecake Submitted by Chef	Looks good
Marco Island Key Lime Pie Submitted by Chef	The "Key" limes have a sharper taste than regular ones, but they're similar to the yellow limes you can find in Mexican markets. You can use the regular limes, but the pie won't have the tartness it's supposed to
Matzo Chremslach Submitted by Chef
Melocoton Con Vino (Peaches In Wine Sauce) Submitted by Chef
Mexican Chocolate Ice Cream Submitted by Chef
Mock Shortbread Cookies - Diet Submitted by Chef	SERVING SIZE: 1 cookie EXCHANGES: 1/2 Starch/bread and 1 Fat. NUTRIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.
Nutty Plum Crumble Submitted by Chef
Old-Fashioned Bread Pudding Submitted by Chef	Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2 FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm; SOD: 160mg;
Peach Bavarian Submitted by Chef	* frozen unsweetened peach slices, thawed PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium Instead of making individual servings, you can pour the mixture into a 1-quart souffle' dish or 5-cup fluted mold.
Peaches With Meringue Topping Submitted by Chef
Pie Crust 1-2-3 #1 Submitted by Chef	This recipe does not double well - so if you need 2 crusts = make 2 separate crusts.
Pineapple Crumble Submitted by Chef	This is used for Jewish Passover.
Quebec Apple Dumplings Submitted by Chef
Quince Paste (Dulce De Membrillo) Submitted by Chef
Scuppernong Ice Cream Submitted by Chef
Snickerdoodles Submitted by Chef
Strawberry - Banana Salad Submitted by Chef	This can also be put in a graham cracker crust and dressed up as a pie - but add the crust to the exchanges and nutritional information. EXCHANGES per serving w/o the topping: 1/4 fruit, 1/4 milk Serving size ~ 1/8 of salad, Calories: 40, Fat: .5 gm, Protein: 4 gm, Carbohydrate: 5 gm, Sodium: 88 mg, Cholesterol:1 mg
Tofu Cheese Cake Submitted by Chef	After experimenting with 3 recipes, this is the best combination i came up with.
Upside-down cranberry muffins Submitted by Chef	Makes 24 muffins
Vanilla Bavarian Cream (Creme Bavarois la Vanille) Submitted by Chef	Castor sugar is fine sugar. Whipping cream is a heavy cream with just enough butterfat content to whip. You can substitute 1 part double and 1 part single. (US heavy and light). Powdered sugar is icing sugar, but you may use castor again. I use vanilla sugar throughout this preparation, as well as flavouring my milk with vanilla pods. Vanilla sugar is castor sugar in which I store my vanilla pods.
Vanilla Chip Maple Cookies Submitted by Chef
Vegan Brownies Submitted by Chef	uses one 9x9-inch baking pan
White Chocolate Mousse with Strawberries Submitted by Chef
Wicked Chocolate Shortbread Tart Submitted by Chef
Zucchini Chocolate Cake Submitted by Chef

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