Cappuccino Mousse

Ingredients:
¼ cup – First Quality Instant Chocolate Pudding, prepared per pkg directions
2 T First Quality Fast & Fancy, prepared per pkg directions
½ t Instant coffee
Dash of Ground Cinnamon

Directions:

1. Mix pudding, cinnamon, and coffee at low speed until blended. Fold in Fast & Fancy.

2. Spoon into parfait glasses and top with remaining Fast & Fancy

For garnish: you can sprinkle cinnamon over the dollop of Fast & Fancy, or chocolate shavings.

 

 

 

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Zucchini Muffin’s

Do you have a child who dislikes veggies? Try this new recipe, we have hidden veggies that they will never taste!

Ingredients:
1¼ cups whole wheat flour
¼ cup First Quality cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp First Quality Vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)
½ Cup chopped walnuts (optional)
½ Cup chocolate chips (optional)

Directions
1. Preheat oven to 350 F◦.
2. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
3. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
4. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until combined.
5. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup. 

Serves:  12      Cook Time:  15 Minutes

Cheesecake Sopapilla’s

Aside

Ingredients:

1 Pkg First Quality No Bake Sugar Free Cheesecake
4 Cans Low Fat Crescent Rolls- precut triangles
1 Cup Butter, Slightly melted (more like a creamy butter- heat 30 sec.)
Cinnamon

Directions:
1. Unroll the crescent rolls and separate
2. Spread the prepared (according the pkg directions) NB Cheesecake onto dough
3. Roll up and place approx. 1″ away from each other on a flat baking sheet
4. Rub the creamed butter over the top of the rolls and sprinkle cinnamon over top
5. Bake at 350◦ for approx. 20 minutes- depends on oven as temperature’s vary (check after 12 minutes)

Take out and let cool. This is fast, easy and delicious! You can eat this hot or cold-either way YUMMY!!!

Carrot Cake Cheesecake

Ingredients:
Carot Cake from scratch:
2 Cups Sugar
1 1/2 Cup Oil
4 Large eggs
2 Cups Flour
2 tsp. Baking Soda
1 Tbsp. Cinnamon
1 tsp. Salt
3 Cups grated carots
1 Cup Chopped walnuts

First Quality Sugar Free No Bake Cheesecake
1 Pkg. 10oz. First Quality Sugar Free No Bake Cheesecake
(will need milk)

Pineapple Cream Cheese Frosting
2 oz. Softened Cream cheese
1 Tbsp. softened butter
2 Cups powdered sugar
1 1/2 Tsp. First Quality Imitation Vanilla
2 Tbsp. Pineapple Juice

Directions:
Carrot Cake:
1. In a large bowl, Blend sugar and oil, add eggs and beat until well blended.
2. Sift together flour, b-soda, cinnamon, and salt into the egg mixture, mix until well blended; fold in carrots and walnuts.
3. Place batter in two greased 9X13 pans equally (for double layer). Bake in oven for 45 minutes on 350◦F.
4. When cake is done cooking- let stand for alteast 3 to 4 hours(for best results)  for cooling.

FQ No Bake Cheesecake

– Prepare as directed on package.

Pineapple Cream Cheese Frosting
– Mix all ingredients together set aside until ready to use.

Layer:
Carot cake on bottom
Cheesecake on for layer of cake
Carot cake on top of Cheesecake
the rest of the Cheesecake on top-
so this should be stacked-carot cake, cheescake, carot cake, cheesecake.
Once layered evenly distribute the Pineapple Cream Cheese Frosting on top, chill for alteast 3 hours before serving.