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Easy Banana Ice Cream
Dessert American

Easy Banana Ice Cream

3.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

By ANNE MARSHALL

Rice Cooker Rice Pudding
Dessert American

Rice Cooker Rice Pudding

3.2

Prep
Cook
20 min
Total
110 min

Instructions

  1. 1 Stir 5 1/2 cups milk, rice, sugar, and cinnamon together in a rice cooker. Cover and cook for one cycle until tender and creamy, about 20 minutes. Stir in remaining 2 1/2 cups milk.
  2. 2 Transfer to a bowl and let cool to room temperature, about 30 minutes. Cover and refrigerate for 1 to 2 hours before serving.

By ASTROPHE

Chocolate Lasagna
Dessert American

Chocolate Lasagna

4.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk together skim milk and white chocolate pudding mixes in a large bowl until thickened and smooth. Fold in 1 tub whipped topping until incorporated.
  2. 2 Line a 9x13-inch casserole dish with a single layer of graham crackers. Spread 1/2 of the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers.
  3. 3 Spread remaining 1 tub whipped topping over the top graham cracker layer; sprinkle with candy bar pieces. Chill in the refrigerator until set, 2 to 4 hours.

By sarah

No-Cream Banana Ice Cream
Dessert American

No-Cream Banana Ice Cream

4.0

Prep
5 min
Cook
40 min
Total
525 min

Instructions

  1. 1 In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  2. 2 When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

By MUMMYJO

American Girl's Peach Cobbler
Dessert American

American Girl's Peach Cobbler

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Pour melted margarine into the bottom of a 9x13-inch baking dish; set aside.
  3. 3 Combine flour, sugar, and baking powder in a large bowl; stir in 1 cup reserved peach liquid and milk until smooth. Pour batter into the prepared baking dish; do not stir. Spoon peaches over batter.
  4. 4 Bake in the preheated oven until top is golden, 35 to 40 minutes.

By AMERICAN GIRL

Banana Pudding
Dessert American

Banana Pudding

4.8

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese in a large bowl until fluffy. Beat in condensed milk, then pudding mix. Gradually mix in cold milk until smooth, followed by vanilla.
  3. 3 Fold in 1/2 of the whipped topping.
  4. 4 Line the bottom of a 9x13-inch dish with vanilla wafers.
  5. 5 Arrange sliced bananas evenly on top.
  6. 6 Cover with pudding mixture.
  7. 7 Top with remaining whipped topping.
  8. 8 Cover and chill in the refrigerator for at least 3 hours before serving.

By Patty

Crustless Pumpkin Pie
Dessert American

Crustless Pumpkin Pie

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
  2. 2 Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
  3. 3 Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.

By Elaine S

Pumpkin Rice Pudding
Dessert American

Pumpkin Rice Pudding

3.9

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
  2. 2 Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  4. 4 Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
  5. 5 Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

By Robyn C

Mulberry Muffins
Dessert American

Mulberry Muffins

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups or line with paper muffin liners.
  2. 2 Combine flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg, and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
  3. 3 Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

By Kristen

Buttermilk-Chocolate Cake
Dessert American

Buttermilk-Chocolate Cake

5.0

Prep
25 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
  3. 3 Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
  4. 4 Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
  6. 6 Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

By Kat S

Banana Oat Bars
Dessert American

Banana Oat Bars

3.8

Prep
5 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
  2. 2 Mix together oats, sugar, baking powder, cinnamon, baking soda, and raisins. In a separate bowl mix together bananas, milk, egg whites, and vanilla. Beat all together.
  3. 3 Transfer to prepared pan. Bake in preheated oven for about 35 minutes.
  4. 4 Cool and cut into 36 bars. You may sprinkle with cinnamon and sugar, if desired.

By Arlene

Lazy Daisy Cake
Dessert American

Lazy Daisy Cake

4.4

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 8-inch cake pan.
  2. 2 Whisk flour, baking powder, and salt together; set aside.
  3. 3 Combine milk, 1 tablespoon butter, and vanilla extract in a small saucepan; bring to a boil over medium-high heat. Remove from heat; set aside.
  4. 4 Beat eggs in a bowl with a hand mixer until light yellow; slowly beat in white sugar on high speed. Stir in flour mixture until only a few large lumps of flour remain. Stir in warm milk mixture, continue stirring until smooth; pour into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  6. 6 Combine remaining 6 tablespoons butter, coconut, brown sugar, and cream in a bowl until evenly mixed.
  7. 7 Spread over cooled cake.

By Marie Angel Cat

Gluten-Free Strawberry Shortcake
Dessert American

Gluten-Free Strawberry Shortcake

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
  2. 2 Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
  3. 3 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.
  4. 4 Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
  5. 5 Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

By Dawn Opicka Stier

Sugar-Free Peach and Banana Cobbler
Dessert American

Sugar-Free Peach and Banana Cobbler

3.9

Prep
25 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Combine peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a large bowl until fruit is evenly coated; transfer to the prepared baking dish.
  3. 3 Whisk 1 cup flour, baking powder, salt, and cinnamon in the same large bowl; stir in skim milk, egg, corn oil, remaining 2 teaspoons sugar substitute, and vanilla extract until well combined. Pour batter over fruit in an even layer.
  4. 4 Bake in the preheated oven until cobbler is golden brown and a toothpick inserted into center comes out clean, about 30 minutes. Transfer to a wire rack; cool before serving, at least 20 minutes.

By Sandi Nicol

Rice Cooker Muffin Cake
Dessert American

Rice Cooker Muffin Cake

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Spray rice cooker bowl with cooking spray.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine bran flakes, milk, cinnamon, nutmeg, and vanilla extract together in a separate large bowl; allow bran flakes to slightly absorb the milk, about 5 minutes. Add egg and oil to bran mixture; stir to combine. Stir flour into bran mixture until just combined.
  3. 3 Gently fold apple, banana, and raisins into batter. Pour into sprayed rice cooker.
  4. 4 Cook in the rice cooker for 3 cycles or until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By cynthri

Reduced Fat and Cholesterol Red Velvet Cake
Dessert American

Reduced Fat and Cholesterol Red Velvet Cake

3.7

Prep
40 min
Cook
20 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
  2. 2 Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
  3. 3 Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
  4. 4 For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.

By squeeziebrb

Pumpkin Delight
Dessert

Pumpkin Delight

4.0

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Raisin Bread Pudding I
Dessert

Raisin Bread Pudding I

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
  2. 2 In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
  3. 3 Stir in the bread cubes and pour into pie dish.
  4. 4 Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.

By Monica Jimenez

No Fail Chocolate Fudge
Dessert

No Fail Chocolate Fudge

4.2

Prep
Cook
Total

Instructions

  1. 1 Grease one 8x8 inch pie pan and set aside.
  2. 2 In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
  3. 3 Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

By Terrie

Panna Cotta
Dessert Italian

Panna Cotta

4.8

Prep
5 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
  3. 3 Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.
  4. 4 Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
  5. 5 Remove the pan from the heat and stir in vanilla.
  6. 6 Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
  7. 7 When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

By CHERYLA33

Vanilla Walnut Pumpkin Pie
Dessert

Vanilla Walnut Pumpkin Pie

3.7

Prep
10 min
Cook
85 min
Total
95 min

Instructions

  1. 1 Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.

By Shannonaka MurderSmooch

Sugar Free Brownies
Dessert

Sugar Free Brownies

3.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  2. 2 In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

By Judy Figuary

Low-Fat Chocolate Sicilian Gelato
Dessert Italian

Low-Fat Chocolate Sicilian Gelato

4.0

Prep
15 min
Cook
12 min
Total
77 min

Instructions

  1. 1 Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
  2. 2 Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
  3. 3 Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
  4. 4 Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

By Allison

Banana Blondie
Dessert

Banana Blondie

4.3

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
  3. 3 Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

By COCONUTTY

Chocolaty Peanutty Pie
Dessert

Chocolaty Peanutty Pie

4.7

Prep
30 min
Cook
10 min
Total
520 min

Instructions

  1. 1 Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
  2. 2 Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
  3. 3 In another bowl, combine pudding mixes with the skim milk.
  4. 4 Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

By Maureen Worman

Avocado Cheesecake with Walnut Crust
Dessert

Avocado Cheesecake with Walnut Crust

4.2

Prep
Cook
Total

Instructions

  1. 1 Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
  2. 2 In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
  3. 3 In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

By Avocados from Mexico

Lemon Dainty
Dessert European

Lemon Dainty

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
  4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
  5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Independence Day Cupcakes
Dessert

Independence Day Cupcakes

3.6

Prep
45 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  2. 2 With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.
  4. 4 In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.
  5. 5 To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
  6. 6 Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.

By AJackson