The Saturday Evening Dessert! – Raspberry Orange Parfaits

July 2, 2016 at 5:02 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | Leave a comment
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This week’s Saturday Evening Dessert! is Raspberry Orange Parfaits. Made with orange rind, reduced-fat plain Greek-style yogurt, oranges, and fresh raspberries. Plus it’s only 150 calories and 20 net carbs per serving! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie – O website. Make the SWITCH!



Raspberry Orange Parfaits

INGREDIENTSRaspberry Orange Parfaits

1½ tablespoons turbinado sugar
½ teaspoon grated orange rind
2 (7-ounce) containers reduced-fat plain Greek-style yogurt
2 cups orange sections
2 cups fresh raspberries
¼ cup wheat germ

1 – In small bowl, combine sugar, orange rind and yogurt. Stir until blended. In medium bowl, combine oranges and raspberries. Spoon ¼ cup fruit mixture into each of 4 tall glasses. Spoon about 2½ tablespoons yogurt mixture over fruit in each glass.
2 – Repeat layers with remaining fruit mixture and yogurt mixture. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

Calories 150
Protein 6g
Carbohydrates 28g
Fiber 8g
Fat 2g
Cholestero l5mg
Sodium 35mg
Saturated Fat 0.5g

The Saturday Evening Dessert – Banana Chocolate Chip Muffins

June 18, 2016 at 5:05 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | 2 Comments
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This week’s Saturday Evening Dessert is Banana Chocolate Chip Muffins. It’s from the Jennie – O website ( Jennie – O not only has healthy and delicious Turkey recipes they have a great selection of side dishes and dessert! Check it out soon and enjoy this wee’k recipe!

Banana Chocolate Chip Muffins

Rich, indulgent muffins to top off your Easter brunch.Banana Chocolate Chip Muffins

1½ cups flour
⅓ cup sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
1 cup sour cream
1 egg, beaten
1 teaspoon vanilla
1 cup chopped banana
¾ cup chocolate chips
Heat oven to 400°F. Line 12 muffin cups with paper liners.

In bowl, stir together flour, sugar, baking powder, baking soda and salt.

In bowl, whisk together melted butter, sour cream, egg and vanilla. Stir butter mixture, chopped banana and chocolate chips into flour mixture just until combined. Divide batter among muffin cups.

Bake 20 minutes or until light golden brown.

Nutritional InformationJennie O Make the Switch
Calories 210 Fat 11g
Protein 2g Cholesterol 20mg
Carbohydrates 27g Sodium 180mg
Fiber 1g Saturated Fat 7g
Sugars 13g

The Saturday Evening Dessert – Boston Cream Pie

May 21, 2016 at 5:17 AM | Posted in CooksRecipes | Leave a comment
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This week’s Saturday Evening Dessert is the classic Boston Cream Pie. Splenda replaces the Sugar in this recipe. You can find this recipe at the CooksRecipes website, which has a fantastic selection of recipes to please any taste or cuisine. Check it out soon!



Boston Cream Pie

This classic dessert is really a cake filled with a thick custard layer and glazed with shiny chocolate.

Recipe Ingredients:Cooksrecipes 2

1 3/4 cups sifted cake flour
1/2 cup Splenda® Sugar Blend
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, softened
2 large eggs, lightly beaten
1/3 cup 1% low-fat milk
1 teaspoon vanilla extract

1 tablespoon Splenda® Sugar Blend
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup 1% low-fat milk
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract

6 tablespoons whipping cream
4 (1 ounce) squares semisweet chocolate, finely chopped

Cooking Directions:

1 – Cake Directions: Preheat oven to 350°F (175°C). Lightly grease and flour 2 (8-inch) cake pans. Set aside.
2 – Combine flour, Splenda® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
3 – Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times.
4 – Spoon batter evenly into prepared pans.
5 – Bake for 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
6 – Custard Directions: Combine Splenda® Sugar Blend, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into Splenda® Sugar Blend mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
7 – Beat egg yolks until thick and pale. Gradually whisk 1/2 cup of hot custard mixture into yolks; return to remaining hot custard mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in vanilla. Cover with plastic wrap, gently pressing on filling. Cool slightly.
8 – Glaze Directions: Heat whipping cream in a small saucepan until cream is thoroughly warmed; stir in chocolate. Cook over low heat, stirring constantly, until chocolate melts.
9 – Spread custard filling between layers. Spread Chocolate Glaze over top.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 280 | Calories from Fat 120 | Fat 13g (sat 7g) | Cholesterol 95mg | Sodium 280mg | Carbohydrates 34g | Fiber 1g | Sugars 16g | Protein 5g.

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