Desserts are a major highlight for the holidays. The recipes below may be made with low fat ingredients — the deserts will just be less creamy. See if there is a dessert you might like to add to your family dessert recipes.


Desserts are a major highlight for the holidays. The recipes below may be made with low fat ingredients — the deserts will just be less creamy. See if there is a dessert you might like to add to your family dessert recipes.





Enjoy!



 



Syllabub



This dessert goes well after a heavy meal. It is delicious when frozen.



1     cup dry white wine



¼     cup granulated sugar



¼     cup brandy



1     tablespoon fresh lemon juice



2     cups heavy cream



Lemon peels strips, for garnish, if desired



In a bowl combine white wine, brandy, and lemon juice. Let stand until sugar is dissolved, about half an hour, stir. Add the cream and whip with an electric mixer on medium speed until soft and fluffy. Spoon into stemmed dessert glasses. Garnish with a lemon peel twist , if desired.



 



Chocolate Pecan Pie



1     prepared unbaked pie crust



2     squares unsweetened chocolate



3     tablespoons butter



1     cup light corn syrup



¾     cup granulated sugar



Pinch of salt



3     eggs, room temperature, slightly beaten



1     teaspoon vanilla extract



1     cup chopped pecans



Whipped cream for garnish, if desired



Preheat oven to 375 degrees. In a double boiler melt chocolate and butter. In a separate saucepan combine corn syrup and sugar and simmer for 2-3 minutes. Add chocolate mixture to corn syrup mixture and cool. Add salt to eggs and mix. Slowly drizzle syrup mixture into eggs, stirring constantly. Mix in vanilla extract and nuts. Pour mixture into pie crust and bake for 35-40 minutes, until set. Cool and top with whipped cream.



 



Sour Cream Apple Pie



1     unbaked 8 or 9-inch pie shell



2     tablespoons all-purpose flour



¾     cup granulated sugar



Pinch of salt



1     egg, beaten



1     cup sour cream



1     teaspoon vanilla extract



3     cups apples, cored, peeled, an chopped



Topping:



½    cup granulated sugar



¼     cup butter



1/3   cup all-purpose flour



1     teaspoon ground cinnamon



In a bowl whisk together flour, sugar, and salt.



In another bowl beat together sour cream, vanilla, and egg, mixing well. Fold in apples and spoon mixture into unbaked pie shell. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake an additional 30 minutes. 



While pie is baking combine all topping ingredients and mix until crumbly. After pie has been in oven for 45 minutes, remove, and sprinkle on topping mixture; return to oven at 400 degrees for an additional 10 minutes.



 



Pumpkin Spice Cake with Raisins



2     cups granulated sugar



1     cup canola oil



4     large eggs, room temperature and beaten



1     16-ounce can pumpkin



3 ½   cups all-purpose flour



2     teaspoons baking soda



½    teaspoon salt



1     teaspoon baking powder



1     teaspoon ground cinnamon



½    teaspoon ground nutmeg



¼     teaspoon ground cloves



2/3   cup water



1     cup dark raisins



½    cup chopped walnuts (Optional)



Vanilla ice cream or whipped topping, if desired



In a bowl cream together sugar and oil. Add eggs and pumpkin and mix well.



In another bowl whisk together flour, baking soda, salt, baking powder, cinnamon, nutmeg, and cloves. Add alternately with water to the pumpkin mixture. Mix well, then add raisins and nuts, if desired. Pour into two greased and floured 9 x 5 inch loaf pans or a 10-inch butter tube pan. Bake in a 350 degree oven for 1 ½ hours until a toothpick inserted in the center comes out clean. Allow to cool in pan on a wire rack for 15 minutes, remove cake and place on a wire rack to cool. Serve with vanilla ice cream or whipped topping. This tastes better the next day.



 



Chocolate with Orange and Rum Truffles



Makes 12.  Recipe may be doubled.



4     ounces cream cheese, softened



1 ½   cups confectioners’ sugar



6     squares semi-sweet baking chocolate melted



1     teaspoon vanilla



2     teaspoons orange zest



2     teaspoons rum



½    cup toasted pecans or hazel nuts, chopped



Beat cream cheese in a bowl with an electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.



Add melted chocolate, vanilla, rum and orange zest; mix well. Refrigerate for about 2 hours or more until chilled.



Shape into 1-inch balls. Roll in chopped toasted pecans or hazel nuts, and place on a nice serving dish.



 



Philadelphia Caramel-Nut Cheesecake



Submitted by Linda Reismeyer, Wilmington



2     cups Honey-Maid Graham Cracker Crumbs



1     cup Planters Cocktail Peanuts, chopped, divided



1 ¼   cups sugar, divided



6     Tablespoons butter, melted



4     8-ounce packages cream cheese, softened



2     teaspoons vanilla extract



1     cup sour cream



4     large eggs



¼     cup caramel ice cream topping



Preheat Oven to 350 degrees.



Line 13 X 9 inch pan with tin foil.



In a bowl mix together graham cracker crumbs, ½ cup nuts, 1/4 cup sugar and butter. Press onto bottom of pan. Bake 10 minutes.



Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low after each just until blended. Pour over crust.



Bake in a 350 degree oven for 35 minutes or until center is almost set; cool completely. Refrigerate 4 hours.



Top with caramel topping and remaining ½ cup nuts.



 



Double Layer Pumpkin Rum-Raisin Cheesecake Pie



This can be made the day before serving. Keep refrigerated.



½    cup rum



½    cup dark raisins



Crust:



2     cups graham cracker Crumbs



½    hazel nuts, chopped



1/2   cup granulated sugar



6     tablespoons butter, melted



Filling:



2     8-ounce packages cream cheese, softened



½    cup granulated sugar



½    teaspoon vanilla extract



3     large eggs, room temperature



1     cup canned pumpkin (not pumpkin pie mix)



½    teaspoon ground cinnamon



In a small bowl soak raisins in rum and set aside for about an hour.



In a bowl with your fingers mix together graham cracker crumbs, nuts, sugar, and melted butter. Press mixture into the bottom of a deep 9-inch pie dish, coming up the sides of the dish. Bake for 10 minutes in a 350 degree oven.



In a bowl beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-cup of batter, stirring in pumpkin and cinnamon, set aside.



Drain raisins, reserve rum, if desired for another use. Add raisins to plain cheese batter and blend well.



Pour the rum raisin-plain cheese batter into baked crust. Top with pumpkin batter, spreading evenly.



In a 325 degree oven bake for 40-45 minutes until center is almost set. Cool. Refrigerate 4 hours or overnight.



 



Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.