Skinny Mini’s

I have a proclamation to make.  I have fallen head over heels for mini desserts.  And let me tell you why – they are so stinkin cute, you can eat more than one and NOT feeling guilty, and they are darn tasty. 

I recently received some mini dessert dishes from Libbey Glass and I’m going to put them to the test.  I wanted to blossom my creativity a little and these little beauties have given me the incentive to do just that.

The first dessert I came up with is made with sugar-free raspberry gelatin.  HOLD ON!  DON’T LEAVE!  You are going to want to see this, even if it’s just out of curiosity.   

I wanted my first mini dessert to be simple, low calorie, and for a more mature audience.  Wait until you see how I adultified (new word) it.   

Please allow me to introduce … Skinny Mini’s.  A raspberry (sugar-free) gelatin topped with Mascato infused whipped cream and mini vanilla shortbread bites.

As for the taste, I ate three of them just while I was taking pictures.  When I made that announcement to my husband he laughed at me and tried to tell me that making mini’s means you ration yourself.   Nah… I don’t think so.  Not when you are talking about sugar-free gelatin, a tiny dollop of whipped cream, and a bite sized shortbread cookie I quickly retorted. 

To make Skinny Mini’s you will need (per my suggestion) one box of twelve Libby Flare Dessert Dishes and mini spoons (they are sold as a package). 

You will also need one small box of sugar-free raspberry gelatin.  Prepare the gelatin following the instructions on the box and divide it equally into the dessert glasses.  Refrigerate until firm.

Mini Vanilla Shortbread Bites

1 stick of chilled margarine

1/4 c. granulated sugar

2 tsp. vanilla extract

1 c. all-purpose flour, sifted

Preheat oven to 325 degrees.

Lightly spray a baking sheet with non-stick cooking spray, and line with parchment paper.

In a large bowl, add margarine, sugar, and vanilla. Beat with electric mixer until creamy. Add sifted flour, and mix until batter holds together. Spread batter onto prepared baking sheet making a square about 5”x 5”. Bake for about 15 minutes, or until toothpick comes out clean when inserted into the center.  Remove from oven and cool slightly.  Use a mini cookie cutter to cut baked cookie dough; set aside.

Mascato Infused Whipped Cream

1/2 c. of heavy whipping cream

2 tsp. of white Mascato wine

1/2 tbsp. of granulated sugar

Place heavy cream and sugar in a chilled bowl and mix with electric mixer until cream thickens into whipped cream.  Slow drizzle the wine into the whipped cream while the beaters are going.. Using a pastry bag squeeze whipped cream on top of each gelatin dessert.  Place a mini shortbread bite on top of  each dessert topped with whipped cream; garnish with fresh mint sprigs.

Now, enjoy!

How could you possibly feel guilty indulging in these?  Really…

While Libbey did provide me with these mini dessert dishes, I was not compensated for this post, and the opinions contained herein are my very own.

Guilt Free Mini Pies

I use to get Kraft Food & Family magazines (when they were free).  I loved them.  They were loaded with great recipes and enticing photo’s.  The recipes were simple too.  Somewhere along the way Kraft started charging for these magazines and it (sadly) disappoints me.   Fortunately, I still have all of my original issues so I can refer to them.

Last night I was looking for low-fat, low-calorie recipe.  For inspiration I dug out my old issues from Kraft.   I didn’t need to search beyond the issue that was on the top of the pile (Summer 2007). 

Although a lot of recipes jumped out at me, the one that I decided on was called “Flat Bottom Fruit Pie”.  It looked so fresh and inviting.  Just what my diet ordered.

Of course, I can’t leave well enough alone so I adapted this recipe to actually make a healthier version.  Once you read the recipe you will see how easy it is to interchange ingredients to satisfy just about any taste.

Here is my adaptation.  I must warn you this is a fast and easy one.  If you are looking to spend hours in your kitchen this one isn’t for you. 🙂

You will need:

1 refrigerated ready to use pie crust

1 tsp. of cinnamon & sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon) I used King Arthur Vietnamese cinnamon – my absolute favorite! 

1 package of Jell-O Sugar Free Cheesecake Pudding (and 2 cups of non-fat milk)

Fresh Blueberries

Preheat oven to 450 degrees.  Unroll pie crust, take a round cookie cutter and make cut outs.  (Hint – once I made the initial cutouts I rolled out the remaining dough and made several more to prevent wasting the dough.) 

Lay the cutouts on a baking stone.  Sprinkle with cinnamon & sugar mixture.  I didn’t use the entire teaspoon but feel free.  Bake for 8-10 minutes until golden brown.

While the crusts are baking mix up your pudding. 

Let the crusts cool, and put the pudding in the refrigerator to thicken for 1 hour.

Once the crusts are cool and the pudding is thick put your mini pies together.  Top with fruit and low-fat whipped cream.

These are so versatile.  If you don’t want to use sugar-free pudding you can use regular pudding.  You could also sprinkle the dough with a cocoa and sugar mixture. Can you image these made with chocolate pudding, and topped with fresh raspberries?  Vanilla pudding and fresh peaches?  Or,  how about white chocolate pudding with cherries and chocolate drizzled on top?  The list of possibilities is endless, and these are guilt free. 

More modified Kraft recipes to come!