Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts

October 20, 2014

Cheesecake - Reduced Guilt!

  • Reduced fat Keebler crust (found at any supermarket)
  • Fat free carnation evaporated milk
  • Reduced fat condensed milk
  • 3 egg whites (its more convenient to use from a box)
  • Vanilla 
  • Reduced fat Philadelphia cream cheese
  • Half a cup of regular milk (optional so its less sweet)

Pre-heat the oven to 375 degrees.

Blend all ingredients together until thoroughly mixed.

Two table spoons of vanilla.

Add ingredients to the pie crusts.

Usually one set of ingredients makes two pies.

Bake for 35 minutes. Turn off the oven and let the pies continue to cook for another 10 minutes.

Remove from the oven and let them cool down for a couple of hrs at room temperature. Refrigerate. Enjoy!

November 28, 2013

Pumpkin Pie with Whipped Cream for Thanksgiving!


  • one can of pumpkin puree 
  • one pint of heavy whip cream 
  • fat-free milk
  • liquid egg whites
  • pumpkin spice powder
  • sugar
  • pre-made raw pie crust

Blend one can of pumpkin puree, one cup of heavy whipping cream, 1/2 cup of fat-free milk, two table spoons of pumpkin spice powder, 1/2 cup of sugar and the equivalent of 2 eggs in egg whites.

While you blend ingredients, pre-heat the oven to 425 degrees. Then lower the temperature to 350 degrees before you put in the pie.

You can use pre-made raw pie crust, or the pre-made graham cracker crust or make your own from scratch.

If you use the frozen, pre-made raw pie crust, it must be thawed out over night.

Place the crust in a pie mold.

Pour the blended ingredients.

Put in the oven.

Whip the remaining heavy whipping cream. You can add some vanilla and sugar to taste. We prefer not to add sugar as the pie is already sweet.


May 9, 2013

Tres Leches Cake


  • Yellow cake mix
    • Eggs (3)
    • 1 cup of Water
    • 3/4 cups of melted butter
  • Tres leches:


Follow directions on cake mix box.
Mix dough with 1 cup of water, 3/4 melted butter and 3 eggs.


Mix using an electric mixer or hand whisk.

While mixing ingredients, pre-heat oven to 450 F degrees.
Pour mix into a tin or glass container.

Bake for approximately 40 minutes. Or until cooked. You can identify whether the cake is completely backed by using a fork. Once fork turns out clean, it is cooked.

On another container, use whisk to mix vanilla (home made), condensed, evaporated and regular milk. Add as much drinking milk as desired (based on your preference for sweetness).

Once the cake is baked. Let it cool for 15 minutes. Poke holes with fork throughout the cake. Then, add tress leches mixture.

Refrigerate for 1 hour before serving. Keep refrigerated.

Enjoy with coffee, tea, milk or by itself!

Stay tuned for another tres leches cake-made from scratch.