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    Raquel's Just Desserts
    Raquel's Just Desserts
    Raquel's Just Desserts
    Ebook86 pages55 minutes

    Raquel's Just Desserts

    By Raquel Haggard

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    About this ebook

    These tried and true dessert recipes let you enjoy dessert without the guilt. Chapters include Cookies & Bars; Fudge & Candies; Pie, Cobbler & Tarts; Cake, Muffins & Breads; and Frozen Desserts, Fluff, Pudding, etc. Over 135 Weight Watcher friendly recipes.

    LanguageEnglish
    PublisherRaquel Haggard
    Release dateApr 27, 2014
    ISBN9781310260124
    Raquel's Just Desserts
    Author

    Raquel Haggard

    Aunt Purple is the Jesus loving, all the time cooking, sometimes crafting, Fiesta collecting, Texas living, happy wife of a smoking, grilling guru.

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      Book preview

      Raquel's Just Desserts - Raquel Haggard

      Raquel’s Just Desserts

      By Raquel Haggard

      Aunt Purple’s Cooking

      Smashwords Edition

      Copyright © 2014 Raquel Haggard

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      This book was previously available in print as Raquel’s Just Desserts by Aunt Purple’s Cooking.

      Additional print books by Aunt Purple’s Cooking can be obtained at http://www.auntpurplescooking.com.

      Additional titles by this author available at Amazon.com and smashwords.com include Rebuilding Your Temple; Solos, Duets & Trios; Ya Want Fries With That?; What a Crock!

      Chapter 1 Cookies & bars

      Chapter 2 Fudge & candies

      Chapter 3 Pie, cobbler, tarts

      Chapter 4 Cake, muffins, breads

      Chapter 5 Frozen Desserts, fluff, pudding, misc.

      Cookies & Bars

      Canyon Ranch Chocolate Chip Cookies

      1/4 c. light margarine

      2/3 c. Splenda

      ¾ c. brown sugar, packed

      1 large egg

      1/3 c. nonfat plain yogurt

      4 oz. Unsweetened applesauce

      2 tsp. Vanilla

      2 c. all purpose flour

      1 tsp. Baking soda

      1/2 tsp. Salt

      2/3 c. mini chocolate chips

      Preheat oven to 350°. Spray cookie sheet with cooking spray. In a large bowl, combine the margarine, Splenda and brown sugar until smooth. Add the egg, and mix well. Add yogurt, applesauce, and vanilla. Mix well and set aside. In a medium bowl, combine the flour, baking soda, and salt. Add this to the creamed mixture, and mix well. Add chocolate chips. Refrigerate dough until well chilled. Place tablespoonfuls on cookie sheet and bake 12 minutes or until lightly browned.

      Yield: 48 cookies. Per cookie= 49cals, 1g fat, trace fiber, 9g carb, 1g protein, 48mg sodium

      Peanut Butter Kiss Cookies

      14 oz fat free sweetened condensed milk

      1 tsp. Vanilla extract

      ¾ c. peanut butter

      2 c. Reduced Fat Bisquick

      1/4 c. Splenda

      40 Hershey Kisses

      Preheat oven to 375°. Mix condensed milk, vanilla and peanut butter together. Beat well. Mix in Bisquick. This will get to be a really stiff dough. Form into 40 balls, about 1 inch each. Roll each ball lightly in Splenda and place on cookie sheet. Bake 6-8 minutes. As they come out of the oven press a Kiss onto each cookie. The cookie will spread and the edges will crack.

      Yield: 40 cookies. Per cookie= 107 cals, 4g fat, 1g fiber, 14g carb, 3g protein, 113mg sodium

      Butter Pecan Cookies

      1 Butter Pecan Cake mix

      2 egg whites

      1 small pkg instant fat free sugar free pudding mix

      1/2 c. unsweetened applesauce

      Preheat oven to 400°. Mix all ingredients. Drop by tablespoonful on cookie sheet. Bake for 10 minutes.

      Yield: 24 cookies. Per cookie= 101 cals, 2g fat, trace fiber, 19g carb, 1g protein, 216mg sodium

      Fat Free Oatmeal Cookies

      1/4 c. brown sugar

      1/4 c. white sugar

      3/4 c. unsweetened applesauce

      1 c. flour

      1 tsp. baking powder

      1 tsp. salt

      1/2 tsp. cinnamon

      1 c. quick oats

      1/2 c. raisins

      Preheat oven to 350°. In medium bowl, stir together sugars and applesauce. Sift together flour, baking powder, salt and cinnamon. Stir into applesauce mixture. Fold in oats and raisins. Stir until combined. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 minutes. Cool slightly before removing from sheet.

      Yield: 18 cookies. Per cookie= 78cals, trace fat, 1g fiber, 17g carb, 2g protein, 147mg sodium

      Banana Oatmeal Cookies

      3/4 c. unsweetened applesauce

      1 c. sugar

      1/2 c. white flour

      1/4 tsp. nutmeg

      1 egg, beaten

      1 tsp. cinnamon

      1 tsp. salt

      1 c. mashed bananas (about 2-3)

      1 1/2 c. whole wheat flour

      Preheat oven to 375°. Mix together the applesauce and sugar, then add remaining ingredients. Bake at 375° until tops are lightly browned (10-12 minutes).

      Yield: 35 cookies. Per cookie= 57cals., trace fat, 1g fiber, 13g carb, 1 g protein, 63mg sodium

      Oatmeal Peanut Butter Chocolate Chip Cookies

      2 TB nonfat margarine

      2 TB peanut butter, honey roasted

      1/2 c. packed brown sugar

      1/2 c. Splenda

      1 egg

      1 tsp. Vanilla

      2/3 c. whole wheat flour

      1 c. oatmeal

      1/4 tsp. Baking soda

      1/8 tsp. salt

      3 TB mini chocolate chips

      cooking spray

      Preheat oven to

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