Friday, April 17, 2009

Its a Wrap!

Greek Feta Tortilla Sandwich Wrap

A recipe for a healthy vegetarian sandwich wrap, inspired by the flavors of Greek cooking, including feta cheese, and wrapped up in a whole wheat flour tortilla. This Greek vegetarian sandwich wrap recipe makes a great lunch or snack.

•4 10-inch whole wheat tortillas
•3/4 cup feta cheese, crumbled
•approx 16 cherry tomatoes, sliced in half
•10 black olives, sliced
•1/2 red onion, sliced thin
•1 small yellow squash, sliced
•1 cucumber, diced
•2 tbsp balsamic vinegar
•1 tbsp chopped fresh parsley
•1 clove garlic, minced
•2 tsp olive oil
•1/4 tsp salt
•1/4 tsp pepper


In a medium bowl, combine all of the ingredients except for the tortillas. Let stand for 20 minutes, stirring occasionally.
Drain off liquid and divide salad mixture among the tortillas. Fold bottom of tortilla partially over filling and then roll up.

Chicken Salad Wraps

Guaranteed crowd-pleasers, these wraps are perfect for leftover grilled chicken. The distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: High Fiber, Low Sat Fat, High Calcium, High Potassium, Heart Healthy


Chicken Salad Wraps
1/2 cup lemon juice
1/3 cup fish sauce (see Ingredient note)
1/4 cup sugar
2 cloves garlic , minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 cups shredded cooked chicken (12 ounces)
1 large ripe tomato , cut into thin wedges
1 cup grated carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint


1: Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.

2: Preheat oven to 325° F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.

3: Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.

4: Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.

Ingredient note: A pungent, soy sauce-like condiment used throughout Southeast Asia, fish sauce is made from fermented, salted fish. Available in large supermarkets and in Asian markets. To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.

Trail Mix Breakfast Wraps

Yields 8 wraps and 1 cup sauce.

1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas

Heat oven to 350 degrees F.

Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.

Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.

Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwaved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.

Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.

Serve immediately.

Blueberry Dessert Wraps

3 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1 1/2 cups frozen or fresh blueberries, divided
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
8 (7-inch) flour tortillas
2 tablespoons butter

In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute.

In a mixing bowl beat cream cheese until light. Add confectioners' sugar and vanilla extract; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jellyroll-style.

In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry sauce.

Vegetarian wraps

425 g can lentils, drained
2 carrots, grated
1 stick celery, finely chopped
4 spring onions, finely chopped
1 red capsicum, finely chopped
1/2 cup light sour cream

2 eggs
1 1/2 cups milk
1/3 cup wholemeal flour
2 tablespoons vegetable oil

1. Beat eggs lightly with milk.
2. Fold in sifted flour and rest mixture for 10 minutes. Beat again before using.
3. Heat oil in frying pan on medium heat and add 1 teaspoon of oil.
4. Pour 2 tablespoons of crepe mixture into fry pan.
5. Cook crepes until lightly brown turn and cook 1 minute on other side.
6. Turn over and Rrepeat procedure with remaining mixture. Remove from heat.Stack crepes on a plate.
7. Combine capsicum, lentils, carrot, celery, spring onions and sour cream in a large bowl.
8. Roll 1 teaspoon mixture in each a crepe. Cut each crepe in half.

Notes: For softer or smoother filling, vegetables may be lightly steamed, then cooled before mixing with sour cream. Alternatively all filling ingredients may be blended.

Mixed Baby Greens and Balsamic Vinaigrette Wrap

This simple vegetarian salad wrap is addictive! It is full of nutrients and low calorie, especially if you do not include cheese.

Prep time: 5 minutes; Total time: 5 minutes


•1 whole wheat tortilla
•1 large pinch broccoli sprouts
•1 handful herb salad
•1 tbsp extra virgin olive oil
•Balsamic vinegar
•1 tomato (optional)
•2 slices fresh mozzerella (optional)

Herb salads can be purchased in a bag at the store, or you can make your own. They consist of mixed baby greens and fresh herbs like parsley, dill, and cilantro.

Pile all ingredients on your tortilla and sprinkle with balsamic vingar and olive oil. Then fold your tortilla into a wrap. Eat this over a plate and use any balsamic vinegar that drips out the bottom as dipping sauce.

Omit the tortilla to turn this simple vegetarian recipe into a delicious salad.

Look on the label of your tortillas before buying to make sure they do not contain any trans fats.

Tempeh Wasabi Wrap

Prep time: 15 min; Total time: 15 min


Required ingredients:

•Whole wheat tortilla
•1/4 package tempeh
•1/4 c. plain yogurt (or 2 tbsp veganaise)
•1 tsp wasabi
•1 tsp stone ground mustard
•1 rib celery, minced
•1/4 c. pineapple, minced

Optional ingredients:

•1/2 tsp soy sauce
•1/2 tsp rice vinegar
•Bean sprouts
•Carrot, grated
•Red onion, diced
•Purple cabbage

Steam the tempeh for 10 minutes, then dice into 1/8" pieces. Dice the celery, pineapple, and onions.

In a small bown, combine yogurt or veganaise, stone ground mustard, wasabi, soy sauce, and/or rice vinegar. Add the tempeh, celery, pineapple, and onions to the bowl with the yogurt mix.

Place your tortilla on a plate. Add the tempeh mixture and any additional vegetables you wish to include (bean sprouts, carrots, purple cabbage). Roll your tortilla into a wrap and enjoy!

To skip the Japanese flair, make your wrap with minced kosher dill pickles instead of pineapple and wasabi.

You don't have to eat this as a wrap - you can also enjoy it as a salad or as a sandwich on toasted bread.

Fruits of Summer Wrap

Here's a simple vegetarian wrap recipe using dates, jicama, corn, and fresh greens. It tastes bright, crisp, fresh, and just a little bit sweet. Perfect for a summer's day.

Prep time: 10 min; Total time: 10 min


•1 whole wheat tortilla
•1-2 tbsp. sweet corn, off the cob
•1-2 tbsp. dried dates
•A few cherry or grape tomatoes, diced
•Large handful mixed baby greens
•1-2 tbsp. your favorite fruity vinaigrette
•1-2 tbsp. jicama, julienne (optional)
•2-3 strawberries, sliced (optional)
•1-2 tbsp. sunflower seeds (optional)
•1-2 slices havarti cheese (optional)

Assemble all ingredients on top of the tortilla. Fold in the sides and then roll the tortilla into a wrap.

On lazy days, don't bother rolling this into a wrap - just eat it as a salad!

If you don't have havarti cheese, try using muenster, gouda, edam, or parmesan instead.

Saturday, March 14, 2009

Tasty and Healthy Salads

Rainbow Chopped Salad

Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.

Makes 4 servings, generous 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes


1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion

Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve

Orange-Oregano Dressing

What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

Makes about 1 cup

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes


1/2 teaspoon freshly grated orange zest
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place all ingredients in a jar. Cover and shake to combine.

Creamy Dill Ranch Dressing

Cottage cheese blended in a food processor to a creamy texture, while not traditional in Ranch dressing, delivers unbelievable richness with minimal calories and fat.

Makes 1 1/4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes


1 small shallot, peeled
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder (see Note)
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Roasted Garlic Potato Salad

Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension.

Makes 10 servings, 1 cup each

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 2 hours


2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives or scallion greens, plus more for garnish
Paprika for garnish

1. Preheat the oven to 400°F.
2. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
3. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
4. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
5. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

TIP: Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Shrimp Cobb Salad

Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.

Makes 1 serving

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes


3 cups chopped hearts of romaine
5 grape or cherry tomatoes
1/4 cup sliced cucumber
1 hard-boiled egg, sliced (see Tip)
5 cooked peeled shrimp (31-40 per pound)
Freshly ground pepper to taste
2 tablespoons light blue cheese dressing

Combine lettuce, tomatoes, cucumber, egg and shrimp in a bowl. Season with pepper. Toss with dressing and serve.

Greek Tofu Salad

This quick tofu salad is flavored with feta, onion, olives and lemon. Make it a meal: Spoon the salad into toasted whole-wheat pitas and add lettuce leaves.

Makes 4 servings, 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 35 minutes


1/3 cup crumbled feta cheese
1/4 cup chopped red onion or scallion
12 Kalamata olives, pitted and chopped
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons dried oregano
8 ounces firm tofu, drained and crumbled (1 cup)
Salt & freshly ground pepper to taste
1 ripe tomato, coarsely chopped
1 small cucumber, coarsely chopped
2 tablespoons chopped fresh parsley

1. Stir together feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash together with a fork. Season with salt and pepper. Cover and refrigerate for 20 minutes.
2. Add tomato, cucumber and parsley to tofu mixture. Adjust seasoning with salt and pepper.

Lemony Carrot Salad

Tangy lemon and fresh dill make a bright dressing for shredded carrots.

Makes 2 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes


1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 small clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper to taste
1 cup shredded carrots
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped scallion

Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days

Thursday, January 22, 2009

Guilt FREE Creamy Desserts

Experience the pleasure of rich desserts without the guilt.

Chocolate Hazelnut Mousse
Chocolate Hazelnut Mousse

Fluffy and rich, mousse is a classic make-ahead dessert. Serve as a satisfying midday snack or an after-dinner indulgence.

The custard base will be thick, but whipped topping is folded in to give it the classic airy texture of a mousse. Because this dessert needs time to chill, it is a terrific make-ahead option.

6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)

1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups 2% reduced-fat milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen fat-free whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.

Mango-Passion Fruit Gelato
Mango-Passion Fruit Gelato

Mango adds a fun tropical punch to this cold treat, but feel free to substitute fresh or frozen peaches if you prefer.

1 cup sugar
1 cup water
3 cups chopped peeled mango (about 2 mangoes)
2 cups passion fruit nectar
1 1/2 cups half-and-half

Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves. Place sugar mixture and mango in a blender; process until smooth. Pour into a large bowl; cool completely. Stir in the nectar and half-and-half.

Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Cherries Jubilee Ice Cream Pie
Cherries Jubilee Ice Cream Pie

The filling for this ice cream pie combines vanilla ice cream with a cherry-brandy puree. Top with cherry-brandy sauce for an impressive finish.

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries
2 tablespoons butter, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened

Preheat oven to 375°.

Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

Chocolate Parfaits
Chocolate Parfaits

Use sugar-free, instant chocolate pudding instead of regular for a low-sugar filling that's still rich and creamy.

Prep: 20 min., Chill: 1 hr. We tried using both sugar-free instant and regular pudding mixes. To our surprise, we preferred the flavor of the sugar-free.

Makes 6 servings

1 (1.4-oz.) package fat-free, sugar-free chocolate instant pudding mix
2 cups 1% low-fat milk
1/2 cup light sour cream
1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 tablespoon freshly grated chocolate

1. Whisk together first 3 ingredients in a bowl until blended and smooth. Fold in 1 1/2 cups whipped topping.

2. Spoon 1 Tbsp. crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture. Repeat layers with remaining crumbs and pudding mixture. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover and chill at least 1 hour.

Caramel Custard
Caramel Custard
Boost your calcium intake with a serving of dairy-packed custard

Prep: 5 min., Cook: 5 min., Stand: 5 min., Bake: 1 hr., Chill: 3 hrs. The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.

Makes 10 servings

1/2 cup sugar
2 egg yolks
1 large egg
1 (14-oz.) can fat-free sweetened condensed milk
1 (12-oz.) can evaporated fat-free milk
3 ounces 1/3-less-fat cream cheese, softened
1 tablespoon vanilla extract

1. Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

2. Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

3. Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.

4. Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.

5. Run a knife around edge of pan to loosen; invert onto a serving plate.

Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.

Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.

Saturday, December 27, 2008

Elegant Cocktails & Mocktails for this Holidays


A French bistro favorite, this aperitif turns an everyday white wine into a festive cocktail. To really make it an occasion, use sparkling wine.


Makes 4 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes


4 tablespoons crème de cassis (black currant liqueur) or black currant syrup
16 fluid ounces (2 cups) chilled dry white wine or sparkling wine
Twists of lemon or orange zest for garnish

Spoon 1 tablespoon crème de cassis (or black currant syrup) into each 8-ounce wineglass. Fill with white wine and add a twist of lemon or orange zest.

Pear-Ginger Shooters

Fresh ginger and fragrant cinnamon infuse this chilled pear soup. Serve it in large shot glasses. Guests may add a splash of vodka if they like.

Pear-Ginger Shooters

Makes 12 servings, about 1/3 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 4 3/4 hours (including chilling time)


4 ripe Anjou pears, peeled and quartered
1 cup apple cider
1 cup dry white wine
1-2 tablespoons minced fresh ginger or ginger juice (see Note)
1 tablespoon lemon juice
1 4-inch cinnamon stick
1/4 teaspoon salt
1 1/2 tablespoons honey

1. Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.

2. Discard the cinnamon stick. Pour the soup into a large blender or food processor; add honey. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.

TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger.

Blueberry Ginger Bellini

Muddling is is a traditional bartending technique where herbs and/or fruit are crushed, releasing their full flavor into a cocktail. Here we muddle blueberries and ginger with sugar and lemon to add another dimension to our take on a bellini.

Blueberry Ginger Bellini

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 15 minutes


1/2 cup blueberries
1 tablespoon minced ginger
1 tablespoon sugar
Juice of 1/2 lemon
2 cups blueberry juice
1/2 cup sparkling wine, divided

Mash blueberries with ginger, sugar and lemon juice. Add blueberry juice and let steep for at least 5 minutes. Strain; divide among 4 champagne flutes. Top each with 1/2 cup sparkling wine.

Pomegranate Cosmos

Make the base for these pomegranate cosmopolitans ahead of time and shake individual cocktails “to order.” Or for individual drinks, combine 3 tablespoons (1 1/2 ounces) each pomegranate juice and vodka, 4 teaspoons lime juice, 1 tablespoon Cointreau, 1 1/2 teaspoons ginger juice and 1/2 teaspoon sugar.

Pomegranate Cosmos

Makes 12 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes


2 1/4 cups pomegranate juice
2 1/4 cups vodka
1 cup lime juice
3/4 cup Cointreau or Grand Marnier
1/4 cup ginger juice (see Note)
2 tablespoons sugar, preferably superfine “bar sugar,” plus more for the rims
Strips of lime zest for garnish

1. Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher.
2. For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup Cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to “sugar the rim”). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.

TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at

MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 1 day.

Raspberry Spritzer

A refreshing and low calorie alternative to sugar-laden sodas.

Makes 2 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes


2 cups seltzer
2/3 cup frozen raspberries
2 sprigs fresh mint
3 ounces raspberry-flavored syrup or Chambord
Ice cubes

Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.

Saturday, December 20, 2008

Healthy and Yummy Salads for the Holidays

Seasons Greetings to everyone. Enjoy this delicious salads. Holidays need not always mean unhealthy eating habits. Just remember to add alot of these great salads and reduce on those really sweet and fattening deserts, cookies and meals.

Bold Winter Greens Salad

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

Makes 10 servings, about 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes


2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole
3 large hard-boiled eggs (see Tip)

1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

MAKE AHEAD TIP: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

Crispy Potato Latkes
Crispy Potato Latkes

It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving—truly a miracle.

Makes 12 latkes

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 1/2 hours


1 1/2 pounds russet potatoes (about 2), shredded
1 medium white onion, shredded
2 medium shallots, minced (about 1/4 cup)
1 teaspoon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces
1/2 teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided

1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.

2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.

3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Gingered Cranberry-Raspberry Relish

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches—use this relish instead for a real treat.

Makes about 4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 3 hours 10 minutes (including chilling time)


1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup minced crystallized ginger (choose soft nuggets over disks, if possible)
3 cups raspberries (2 pints), fresh or frozen (not thawed)

Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries—it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Green Bean Casserole
This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.

Makes 6 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour


Onion topping
1/2 teaspoon canola oil
1 large onion, thinly sliced
1/2 cup fresh breadcrumbs

Sauce & green beans
2 cups skim milk
6 black peppercorns
1 bay leaf
Pinch grated nutmeg
1/2 teaspoon canola oil
1 small onion, finely chopped
1/2 pound mushrooms, trimmed and sliced (3 cups)
1 clove garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup reduced-fat sour cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 9-ounce package frozen green beans (2 cups)

1. To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

2. Meanwhile, preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

3. To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

4. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

5. To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.

MAKE AHEAD TIP: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.

North African Spiced Carrots

The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.

Makes 6 servings, 1/2 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 20 minutes


1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Red & White Salad
Red & White Salad

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

Makes 8 servings, about 1 3/4 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes


4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly sliced
1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1 cup thinly sliced radishes
Champagne Vinaigrette (recipe follows)
Freshly ground pepper to taste

Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

MAKE AHEAD TIP: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

Wednesday, October 22, 2008

Sweet Pumpkin Treats

Sweet Pumpkin Treats

Great Pumpkin Cookies

4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 can, 16 ounce, solid pack pumpkin
1 cup semi-sweet chocolate chips
sprinkles or other cookie decorations
Preheat oven to 350 degrees. Combine flour, oats, cinnamon, and salt; set aside. Cream butter, add sugars gradually, beating until light and fluffy. Add the egg and vanilla; mix well. Alternate after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into a pumpkin shape using a thin metal spatula or the back of a large metal spoon. Add a bit more dough to form a stem. Bake at 350 degrees for 20-25 minutes, until cookies are firm and browned. Remove and cool on racks. Decorate using your favorite icing and assorted candies. Makes about 32 large cookies. NOTES: I thought butterscotch chips, white chocolate morsels or toffee bits worked better in these. For icing you can use a plain white icing and add yellow and red food coloring to create orange or caramel frosting is nice too. You can make faces with another color of icing, or sprinkle with cookie decorations.

Frozen Pumpkin Mousse Pie
Frozen Pumpkin Mousse Pie

Makes 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours 20 minutes (including freezing time)


30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Glazed Chocolate-Pumpkin Bundt Cake

Makes 16 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours (including cooling time)


1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

No-Bake Pumpkin Squares


1 quart vanilla ice cream, softened
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounce can pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.

Pumpkin Cheese Pie

2 unbaked 9 inch pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs, slightly beaten
1 1/2 cups evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.

Pumpkin Pudding
Pumpkin Pudding

1/2 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
4 eggs, separated
1 pound can of pumpkin
6 ice cubes
3 tsp. pumpkin pie spice

In medium pan combine sugar, water and gelatin. Let stand 1 minute. Beat in egg yolks using a wire whisk. Cook over medium heat, stirring, until gelatin is dissolved and mixture is thick and foamy, about 3 minutes. Pour into 5 cup blender container. Add remaining ingredients. Process at high speed until ice is melted, about 2 minutes. Pour into serving dishes. Chill until set, about 1-2 hours. Serves 8. If desired top with crushed pecans and whipped cream.

Monday, September 15, 2008

Fast to Cook, Great to eat - Easy Dessert


2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved

Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.

Serving Size: 8


1-1/2 cups graham wafer crumbs
1/2 cup butter, melted
1 pkg. (6 serving size) coconut cream pudding and pie filling
1 pkg. (250 g) cream cheese
2 medium bananas
1 can (10 oz.) Mandarin orange segments, drained
1 tub cool whip, thawed (1 liter size)

Mix graham crumbs and butter. Press firmly into bottom of 13 X 9 inch pan. Bake at 350ºF for 5 minutes. Cook pie filling mix as directed on package for microwave or top of stove. Beat cream cheese to soften then whisk in hot filling. Cover with plastic wrap and chill about 30 minutes. Slice bananas over crumb crust. Stir pudding and fold in oranges, then spoon over bananas. Spread whipped topping over filling. Chill 3 hours. Cut into squares. Makes about 12 servings.
*TIP* Substitute 2 medium oranges, peeled and sectioned, for the canned mandarins.

Prep Time .. 20 minutes plus chilling.


2 eggs, beaten
juice of 1 1/2 lemons
1 cup sugar
1 cup whipping cream
1/2 cup graham cracker crumbs

Combine ingredients and cook in a double boiler until thick. Allow to cool. Whip 1 cup cream. Fold into the lemon mixture.
Cover a shallow square glass pan with graham cracker crumbs, or alternatively, use a glass pie dish. Spread the lemon custard mixture on top.

Refrigerate until ready to serve. Cut into squares if a square pan was used, or wedges if served from a pie dish.

Variation: These can be served in custard cups for individual servings.



2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar


1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip


1 lg. pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) boxes frozen strawberries

FIRST LAYER: Mix dry and pat bottom of 9x13 inch pan. Bake at 350 degrees for 8 minutes.
SECOND LAYER: Beat sugar and cream cheese until creamy. Stir in Cool Whip. Spread over pretzels.

THIRD LAYER: Dissolve Jello in boiling water. Stir in frozen strawberries while Jello is hot. Put aside 15 minutes, then slowly pour over cheese mixture and refrigerate. May cut in half for smaller dish.

Makes 24 servings.


1 c. finely crushed vanilla wafers (22 wafers)
1/4 c. butter, melted
3/4 c. butter
2 (3 oz.) pkgs. cream cheese
1 1/3 c. sifted powdered sugar
2 tbsp. unsweetened cocoa powder
1 egg
2 med. bananas, sliced (2 c.)
1 (4 oz.) container frozen whipped dessert topping, thawed
1/2 c. broken pecans or peanuts

For crust, in a mixing bowl stir together crushed wafers and the 1/4 cup melted butter. Press mixture onto the bottom of an 8x8x2 inch baking pan.
In a small mixer bowl beat together the 3/4 cup butter and cream cheese until smooth. Add powdered sugar and cocoa powder. Beat until smooth. Add egg and beat until fluffy.

Spread cream cheese mixture over crust. Arrange sliced bananas on cream cheese mixture. Spread the dessert topping over all. Sprinkle with nuts. Cover and freeze for 5-24 hours. Serves 16.


This top-rated four-layer dessert can be refrigerated or frozen.

1/2 c. butter
1 c. all-purpose flour
1 c. finely chopped peanuts
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 (4 oz.) carton frozen whipped dessert topping, thawed
1 (4 serving size) pkg. instant chocolate pudding mix
1 (4 serving size) pkg. instant coffee pudding mix
3 c. milk
Grated chocolate

In mixing bowl cut butter into flour until crumbly; stir in 3/4 cup of the peanuts. Press mixture evenly over bottom of a 13x9x2 inch baking dish. Bake in 350 degree oven for 20 minutes; cool.
Meanwhile, in small mixer bowl beat cream cheese on low speed of electric mixer until fluffy; beat in powdered sugar and half of the thawed whipped topping. Spread over crust; chill.

In large mixer bowl, combine both pudding and milk; beat with rotary beater 2 minutes. Spoon atop cream cheese layer in dish. Chill or freeze until firm, several hours or overnight. Top with remaining thawed whipped topping. Sprinkle with grated chocolate and remaining chopped peanuts. (If frozen, let stand 10 to 15 minutes before serving.)

Makes 16 servings.