Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie

This delicious Southern recipe serves 8, and provides one vegetable serving per person. Sweet potatoes are an excellent source of fiber and cancer fighting beta-carotene.

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Ingredients

  • 4 cups mashed orange sweet potatoes
  • 1 tablespoon margarine
  • 1 cup egg substitute
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons molasses
  • 1 1/2 cups evaporated skim milk
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 prepared pie crust
  • 1/2 cup nonfat vanilla yogurt

Instructions

  1. Preheat the oven to 350° F. Combine the sweet potatoes, margarine, egg substitute, brown sugar, molasses, evaporated milk, nutmeg, cinnamon, and ginger in a large bowl.
  2. Pour into the prepared crust and bake 45 to 55 minutes in the preheated oven. The filling should be set all the way to the middle when you shake it gently. If the crust starts getting too brown, protect with strips of aluminum foil. Allow to cool to room temperature before serving. Serve with a dollop of nonfat vanilla yogurt.

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
seafood free
treenut free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

2623 cal

Fat

91 g

Carbs

369 g

Protein

80 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
98
https://www.soccerrecipes.com/sweet-potato-pie/

Blueberry-Apple Crisp

Blueberry-Apple Crisp

Blueberry-Apple Crisp
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Ingredients

  • 2 cups Florida blueberries
  • 2 cups apples, peeled and cored
  • 1/4 cup all-purpose flour
  • 3 tablespoons Florida sugar
  • 1 tablespoon butter
  • 2 tablespoons coconut, shredded
  • 2 tablespoons rolled oats
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 teaspoons Florida honey

Instructions

  1. Combine the berries, and apples in a small bowl and sprinkle with one tablespoon flour; toss to coat.
  2. Spoon into six small custard cups.
  3. Combine the remaining three tablespoons flour, and sugar in a bowl.
  4. Stir in the butter until the mixture resembles a coarse meal.
  5. Add the coconut, oats, cinnamon, and nutmeg; set aside.
  6. Spoon 1/2 teaspoon of honey over each cup of fruit, then sprinkle with the flour mixture.
  7. Bake at 400 degrees for thirty minutes or until bubble.
  8. Let stand ten minutes then serve warm.

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
soy free
seafood free
treenut free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

694 cal

Fat

24 g

Carbs

123 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
97
https://www.soccerrecipes.com/blueberry-apple-crisp/

Rice Pudding

Rice Pudding

RICE PUDDING

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Ingredients

  • 1/2 cup long grain rice
  • 11/2 cups water
  • 1 cinnamon stick
  • 1 quart milk
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • powdered cinnamon

Instructions

  1. Using a 3-quart pot, boil rice, cinnamon stick and the lemon peel in cold water at medium high heat.Continue to cook until rice is soft and most of the water has evaporated. Remove the cinnamon stick.Add milk, sugar, salt and vanilla extract. Continue cooking at medium low heat, stirring often until it thickens. Serve in 8 dessert dishes and sprinkle with powdered cinnamon when serving.

Tags

Courses
Dessert
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sulfite free
sesame free
mustard free

Nutrition

Calories

1317 cal

Fat

33 g

Carbs

224 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
96
https://www.soccerrecipes.com/rice-pudding/

Fruit Nut Rice Krispies Treats

Fruit Nut Rice Krispies Treats

Fruit Nut Rice Krispies Treats
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Ingredients

  • 1 tablespoon butter
  • 2 tablespoon peanut butter
  • 1 bag (10 oz.) marshmallows
  • 1/2 cup wheat germ, toasted
  • 1/2 cup dried strawberries, chopped
  • 4 cups Rice Krispies cereal

Instructions

  1. Coat a 13" x 9" pan with cooking spray.
  2. Melt butter and peanut butter in a large, deep pot over low heat, swirling occasionally.
  3. Add marshmallows, and stir until completely melted. Remove from heat.
  4. Stir in wheat germ and strawberries, and then add cereal. Stir well to coat.
  5. Using waxed paper or a spatula, spread into prepared pans.

Tags

Allergy
egg free
seafood free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

1828 cal

Fat

35 g

Carbs

350 g

Protein

29 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
95
https://www.soccerrecipes.com/fruit-nut-rice-krispies-treats/

Cocoa Banana Frozen Dessert

Cocoa Banana Frozen Dessert

Cocoa Banana Frozen Dessert
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Ingredients

  • 4 very ripe bananas
  • 4 heaping teaspoons of pure, unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • Two tablespoons dark rum or real maple syrup (optional)

Instructions

  1. Peel the bananas and place in the food processor along with the cocoa powder.
  2. Add the vanilla extract and the rum. Blend until very smooth.
  3. Pour into individual cups or small bowls and freeze until just frozen.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
paleo
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

562 cal

Fat

3 g

Carbs

142 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
94
https://www.soccerrecipes.com/cocoa-banana-frozen-dessert/

Banana Cream Dessert

Banana Cream Dessert

Banana Cream Dessert
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Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup honey
  • 2 small boxes fat-free vanilla pudding
  • 2 cups nonfat milk
  • 3 tablespoons sugar
  • 4 ripe medium bananas, sliced
  • 3/4 cup coconut
  • 1 8 oz. frozen light nondairy whipped topping, thawed
  • 1/2 cup walnuts

Instructions

  1. Using a fork, combine graham cracker crumbs and honey in a small mixing bowl.
  2. Press into the bottom of a 13 x 9 x 2 inch pan.
  3. In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds. Set aside.
  4. In another bowl, beat together cream cheese and sugar using a mixer on low speed.
  5. Fold in the pudding with a rubber spatula until blended.
  6. Spread pudding mixture over graham cracker crust.
  7. Arrange bananas on top of pudding mixture; sprinkle with coconut.
  8. Spread on nondairy whipped topping; sprinkle on nuts.
  9. Cover and chill at least two hours.

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
seafood free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

2060 cal

Fat

79 g

Carbs

309 g

Protein

39 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
93
https://www.soccerrecipes.com/banana-cream-dessert/

Mango Frozen Yogurt

Mango Frozen Yogurt

Mango Frozen Yogurt
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Ingredients

  • 3 large (15-16 oz.) ripe mangoes, peeled, pitted, and cut up (3 cups)
  • 3/4 cup sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cardamom
  • 2 8-oz. cartons plain fat-free yogurt

Instructions

  1. Place mangoes, sugar, lime juice, and ground cardamom in a blender container or food processor and process until smooth.
  2. Stir in yogurt.
  3. Transfer to a 2-quart electric ice cream freezer. Freeze according to manufacturer's directions.

Tags

Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

1389 cal

Fat

77 g

Carbs

188 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
92
https://www.soccerrecipes.com/mango-frozen-yogurt/

Cinnamon Chips

Cinnamon Chips
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Ingredients

  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 (8-inch) flour tortillas
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the sugar and cinnamon in a small bowl.
  3. Lightly brush both sides of tortillas with water, and sprinkle each side with the cinnamon mixture.
  4. Cut each tortilla into 12 wedges, and arrange the wedges in a single layer on a cookie sheet.
  5. Bake at 350 degrees for 15 minutes or until crisp.
  6. Serve warm.

Nutrition

Calories

949 cal

Fat

24 g

Carbs

162 g

Protein

21 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
91
https://www.soccerrecipes.com/cinnamon-chips/

Pineapple Snow

Inspired in Spain, with the original recipe name “Pineapple Nieve”. If you love pineapples then you will love this quick sweet recipe! Like an Italian ice but better!

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Ingredients

  • 5 cups coarsely chopped pineapple (recommended, 1 large fresh pineapple)
  • 1/4 cup sugar (optional, your favorite sweetener)
  • 1/4 cup fresh lime juice

Instructions

  1. Place the pineapple in a food processor for two minutes or until very smooth.
  2. Add sugar and lime juice and blend. If desired, strain the mixture through a sieve into a bowl, discard the solids.
  3. Pour mixture into an ice cream maker and follow the manufacturer's instructions.
  4. To prepare without a freezer, pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
  5. Best when eaten as soon as it freezes. Serve with cinnamon chips. (View recipe below)

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
Courses
Dessert
7.8.1.2
90
https://www.soccerrecipes.com/pineapple-snow/

Greek Baklava

Greek Baklava

Greek food is world famous for its simple, delicious Mediterranean flair. Baklava is easy to make and a perfect touch after dinner.

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Ingredients

  • 1 cup raisins
  • 1/3 cup finely chopped pecans or walnuts, dry-roasted
  • 8 sheets fillo dough, thawed (more info, http://www.athens.com)
  • 1/2 cup honey
  • 2 teaspoons ground cinnamon
  • 1 tablespoon margarine

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix raisins and nuts, set aside.
  3. Lightly spray every other sheet of fillo with vegetable oil spray, stacking all the sheets.
  4. Spread raisin-nut mixture over the fillo, leaving a 1-inch border on all sides.
  5. Drizzle with honey and sprinkle with cinnamon.
  6. Starting on the long side, roll lengthwise, and place, seam side down, on a nonstick baking sheet, making sure the ends of the roll are tucked under.
  7. Brush the top lightly with margarine, (or spray with vegetable oil).
  8. Cut through the pastry to the raisin-nut mixture, at 1 1/2 inch intervals, to provide vents for steam to escape.
  9. Bake for 20-30 minutes, or until light golden brown.
  10. Slice, using vent lines as guides.
  11. Serve and enjoy!

Tags

Diet
vegetarian
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
seafood free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

1393 cal

Fat

37 g

Carbs

269 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
89
https://www.soccerrecipes.com/greek-baklava/