It's a Holiday!

*     *    *     Decadent Day     *     *    *

If Christmas isn't the perfect day for a Decadent Day, then I don't know what is.  I'm sharing a special dessert today that will sweeten your holiday without blowing your calorie budget.

I created this trifle for a guest post at My (Newly)Wed Life, a special blog I love following.  While Ana is away in Brazil, she is featuring a variety of guest bloggers and she selected me as one.  I told a little bit about Tracy Cooks it Right and then enticed Ana's readers with dessert.  I chose the combination of peppermint and chocolate because these flavors epitomize  Christmas to me.

Holiday Trifle

2/3 cup sugar
4 ounces Neufchatel (light cream) cheese, room temperature
1/2 cup nonfat plain Greek yogurt
1/3 cup chocolate syrup
1/4 teaspoon peppermint extract
2 cups nondairy frozen whipped topping, thawed (I used Trader Joe's brand)
8 ounces angel food cake, cubed or torn into bite-size pieces
2 ounces peppermint sticks, crushed (about 1/4 cup)
1 small chocolate like a Dove Miniature, grated

In mixing bowl, beat together sugar, Neufchatel, yogurt, chocolate syrup, and peppermint extract.  Add whipped topping and beat until well combined.

Place one third angel food cake in bottom of trifle or other glass bowl.  Measure one cup chocolate peppermint mixture and pour evenly over cake.  Sprinkle with one third crushed peppermint sticks.  Repeat layers twice, but sprinkle grated chocolate on top layer before final sprinkling of crushed peppermint.

Cover and chill several hours before serving.  Makes 12 servings, 5 points plus for Weight Watchers or 202 calories each.

Toffee Tiramisu

*     *    *     Decadent Day     *     *    *

What better time for another Decadent Day than a birthday?  Just last week, my mother had a special birthday celebration.  I combined two of her favorites - toffee and coffee - for a creamy, rich dessert.

We topped off the happy celebration with this real taste treat.  Oh, if only we had remembered candles and to sing happy birthday!  Oh well. . . next year. . .

Toffee Tiramisu

1/2 of 10.75-ounce package frozen pound cake, thawed

3/4 cup strong brewed regular or decaffeinated coffee

8 ounces Neufchatel cheese, room temperature

2/3 cup sugar

1/2 cup chocolate syrup

2 cups frozen whipped topping, thawed (I used Trader Joe's brand)

6 tablespoons Heath English Toffee Bits (from baking supply aisle)

Place foil muffin cups with paper inserts or double paper muffin cups in muffin pans.  Cut pound cake into 1/4-inch thick slices that will fit in bottom of each muffin cup.  Pour 2 teaspoons coffee over each cake slice.

In mixing bowl, beat Neufchatel, sugar, and chocolate syrup until smooth.  Add whipped topping and beat until well combined.  Dollop evenly over coffee-soaked cake and chill for at least one hour.

Before serving, sprinkle one teaspoon toffee bits on top of each dessert.  Makes 18 servings, 4 points plus for Weight Watchers or 160 calories each. 

Decadent Day - Vacation Style!

*     *    *     Decadent Day     *     *    *

Key Lime Pie from the real Florida Keys was quite a treat.  With the first tart and creamy bite, I knew it was destined for Tracy Cooks it Right.  Mine would taste just as rich but secretly be much lighter.

Taste testers confirmed this pie to be every bit as decadent as the "real thing."  Normally a pie serves eight, but one-tenth is a satisfying portion.  It is quick to make and provides a sparkly citrus ending to any meal.  Key limes were plentiful in southern Florida, but not so in southern California.  You can substitute bottled key lime juice or regular limes if necessary.

Key Lime Pie

6 full graham crackers, crushed
2 tablespoons butter or trans fat free margarine, melted
2 tablespoons water
8 ounces Neufchatel (light cream) cheese, room temperature
1 (14-ounce) can fat free sweetened condensed milk
1 (6-ounce) carton lowfat key lime-flavored yogurt
1/2 cup freshly squeezed key lime or regular lime juice, or bottled, if necessary
1 teaspoon freshly grated lime zest
Whipped topping, optional

Preheat oven to 350°F.  Combine crushed graham crackers, butter or margarine, and water.  Mix well, then press evenly into bottom and halfway up sides of 9-inch pie plate.  Bake 7 minutes until just beginning to brown.  Remove from oven and set aside to cool.

In mixing bowl, beat Neufchatel and sweetened condensed milk 3 minutes on high speed, scraping down sides of  bowl occasionally.  Add yogurt and lime juice and again beat 3 minutes on high speed.  Pour into cooled crust and sprinkle with lime zest.  Chill 3 hours or longer before serving.  Garnish with whipped topping, if desired.   Makes 10 slices, 7 points plus and 246 calories each.

Sweet Surprise

 *     *    *     Decadent Day     *     *    *

It's time for another Decadent Day!  Since we are well into fall - I mean pumpkin - season, today's decadent recipe features pumpkin.  Not quite a cake, not quite bars, I named these "cakelets."

In my book, anything with cream cheese icing fits into the decadent category.  So atop these cakelets goes my light version of the richest of frostings.  No guilt allowed when eating this taste treat!

Pumpkin Cakelets

1 cup unbleached flour

2/3 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

3/4 cup canned pumpkin

1/3 cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup shredded coconut

Icing ingredients:

1/3 cup Neufchatel (light cream) cheese

2 teaspoons butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

Preheat oven to 350°F.  Coat 9 by 9-inch or 11 by 7-inch baking pan with nonstick spray.  In small bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.  In large bowl, whisk egg and egg white together, then stir in pumpkin, applesauce, oil, and vanilla.

Add dry mixture to liquid mixture, along with coconut, and stir just until moistened.  Pour into prepared pan.  Bake 25 minutes; cool in pan on wire rack.

In clean mixing bowl, beat Neufchatel and butter until smooth.  Add powdered sugar and vanilla and beat again until smooth.  Spread evenly over cooled cake and cut into "cakelets."  Makes 16 servings, 3 points plus and 141 calories each.

Today, please be sure and visit Meli at Meli Faif Life for her fun fall idea.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Something New!

 *     *    *     Decadent Day     *     *    *

A new feature here is Decadent Day.  Every so often, I am going to present something decadent and delicious.  Knowing me, you can trust it won't ruin your healthy eating plan.  No way!  I believe in allowing treats that are special but still light so we never feel deprived.  Today is the first Decadent Day post on Tracy Cooks it Right so please jump in and enjoy.

Chocolate Peanut Butter Freezer Pie

2 lowfat graham crackers, crushed in food processor, blender, or by hand
4 tablespoons mini chocolate chips, divided
4 ounces Neufchatel (light) cream cheese, room temperature
1/4 cup reduced fat peanut butter (I used Naturally More)
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 cups nonfat frozen nondairy whipped topping, thawed, plus more for serving, optional

Coat 9-inch pie pan with nonstick spray and set aside.  Combine crushed graham crackers and 1 tablespoon mini chocolate chips and also set aside.

Place Neufchatel, peanut butter, brown sugar, and vanilla in mixing bowl.  Beat with electric mixer until smooth.  Gently fold in 2 cups whipped topping and spread mixture in prepared pie pan.  Melt remaining 3 tablespoons mini chocolate chips and drizzle over pie.  Use knife to make marble effect with chocolate.

Sprinkle reserved crumb and chocolate chip mixture evenly over pie.  Place in freezer for at least 2 hours.  Remove from freezer several minutes before serving to soften a little.  Cut into wedges and adorn with additional whipped topping, if desired.  Makes 8 servings, 5 points plus and 182 calories each.