Svetlana’s Recipes

Ingredients:

-1 1/2 cups crushed Oreo Chocolate Sandwich Cookies (about 18 cookies)
-2 tablespoons butter, melted
-3 packages (8 oz. each) Philadelphia Cream Cheese, softened
-1 cup granulated sugar
-1 teaspoon vanilla
-1 package (8 squares) BAKER’S Semi-Sweet Baking Chocolate, melted, slightly cooled
-1/4 cup hazelnut-flavored liqueur
-3 eggs
-2/3 cup raspberries
-2 tablespoons powdered sugar

1. Preheat oven to 300°F
2. Mix crushed cookies and butter; press firmly onto bottom of pan
3. Bake 10 minutes
4. Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended
5. Add chocolate and liqueur; mix well
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended
7. Pour over crust
8. Bake 1 hour 5 minutes or until center is almost set
9. Run knife or metal spatula around rim of pan to loosen cake
10. Cool before removing rim of pan
11. Refrigerate 4 hours or overnight
12. Top with raspberries and sprinkle with powdered sugar just before serving

Ingredients:

-12 Nilla Wafers, divided
-2 tablespoons hot water
-1 teaspoon Instant Coffee
-2 containers (4 oz. each) JELL-O Vanilla Pudding Snacks
-1/4 cup thawed Cool Whip Whipped Topping
-1 teaspoon cocoa powder

1. Reserve 2 of the wafers; set aside
2. Coarsely crush remaining 10 wafers
3. Spoon crushed wafers into each of two dessert dishes
4. Mix water and coffee; drizzle over crushed wafers
5. Top each with contents of one pudding snack cup, 2 tablespoons whipped topping, 1/2 teaspoon cocoa powder and 1 reserved wafer
6. Serve immediately or cover and refrigerate until ready to serve

Ingredients:

-2 packages (3 oz. each) ladyfingers, divided
-2 tablespoons Instant Coffee
-1 tablespoon sugar
-1 cup boiling water
-2 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-2 tablespoons almond-flavored liqueur or brandy
-2 cups Mascarpone
-1 teaspoon unsweetened cocoa powder

1. Arrange one package of the ladyfingers on bottom of 13×9-inch baking dish
2. Dissolve instant coffee and 1 tablespoon sugar in boiling water
3. Brush 1/2 cup coffee mixture over ladyfingers in dish
4. Mix cream cheese with electric mixer on medium speed until smooth
5. Add sugar and liqueur, mixing until blended
6. Gently stir in mascrapone
7. Pour 1/2 of the cream cheese mixture over ladyfingers
8. Top with remaining ladyfingers; brush with remaining coffee
9. Spoon remaining cream cheese mixture over ladyfingers
10. Dust with cocoa powder
11. Refrigerate 4 hours or overnight

Ingredients:

-1 package (6 squares) Baker’s Bittersweet Baking Chocolates
-3/4 cup (1-1/2 sticks) unsalted butter
-4 eggs
-1 cup sugar
-1/2 cup flour
-fresh berries for garnish

1. Preheat oven to 350°F
2. Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until butter is melted
3. Stir until chocolate is completely melted and cool to room temperature
4. Beat eggs and sugar in large bowl with electric mixer on medium speed until thick and lemon colored
5. Blend in chocolate mixture
6. Add flour and mix well
7. Pour into greased and floured 9-inch round cake pan
8. Bake 30 minutes or until center is set
9. Garnish with fresh berries

Ingredients:

-1/2 cup butter
-4 oz bittersweet chocolate
-2 large eggs
-1/4 cup sugar
-1 tablespoon Irish cream liqueur
-1 tablespoon flour
-8 tablespoons Irish cream liqueur (for garnish)

1. Preheat oven to 450 degrees F
2. Lightly butter four ramekins
3. Place butter and chocolate in a medium glass bowl, and microwave on high for about 2 minutes, stirring twice, until butter and chocolate is melted
4. Add eggs, sugar and liqueur; beat with electric mixer until foamy
5. Beat in flour just until combined
6. Pour equal amounts of batter into ramekins, and bake for 8 to 10 minutes, or until set around the edges and soft in the middle
7. Let stand for 5 minutes, then invert onto 4 plates
8. Pour 2 tablespoons Irish cream liqueur around the edge of each

Ingredients:

-1 cup sliced fresh strawberries
-1 teaspoon sugar
-4 slices frozen Sara Lee Pound Cake
-1/2 cup whipped topping, thawed
-chocolate curls, for garnish

1. Sprinkle sugar over strawberries
2. Cut each pound cake slice in half to form 2 thin slices
3. Place 4 pound cake slices on individual plates
4. Top each slice with 2 tablespoons strawberries; then second cake slice and 2 tablespoons strawberries
5. Top with whipped topping and chocolate curls

Ingredients:

-15 graham crackers, crushed
-2 tablespoons butter, melted
-4 (8 ounce) packages cream cheese
-1 1/2 cups sugar
-3/4 cup milk
-4 eggs
-1 cup sour cream
-1 tablespoon vanilla extract
-1/4 cup all-purpose flour

1. Preheat oven to 350 degrees F
2. Grease a 9 inch springform pan
3. In a medium bowl, mix graham cracker crumbs with melted butter
4. Press onto bottom of springform pan
5. In a large bowl, mix cream cheese with sugar until smooth
6. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate
7. Mix in sour cream, vanilla and flour until smooth
8. Pour filling into prepared crust
9. Bake in preheated oven for 1 hour
10. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours (this prevents cracking)
11. Chill in refrigerator until serving

Ingredients:

-1 (6 ounce) package premium white chocolate baking squares
-1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
-1/2 teaspoon almond extract
-2 cups whipping cream, stiffly whipped
-1 (9 inch) baked pie crust
-Fresh raspberries or strawberries

1. In saucepan, over low heat, melt chocolate with Condensed Milk
2. Stir in almond extract
3. Cool to room temperature
4. Fold in whipped cream
5. Spoon into pie crust
6. Chill 4 hours or until set
7. Serve with fresh raspberries or strawberries

Ingredients:

-1 cup Honey Maid Graham Cracker Crumbs
-1 cup + 3 tablespoons sugar, divided
-3 tablespoons butter, melted
-5 packages (8-oz each) Philadelphia Cream Cheese, softened
-3 tablespoons flour
-1 tablespoon vanilla
-1 cup sour cream
-4 eggs
-1/3 cup Smucker’s Strawberry Jam

1. Preheat oven to 325 degrees F
2. Mix crumbs, 3 tablespoons sugar and butter; press firmly into bottom of foil lined baking pan and bake 10 minutes
3. Beat cream cheese, 1 cup sugar, flour and vanilla in a large bowl with electric mixer on medium speed until well blended
4. Add sour cream and mix well
5. Add eggs, one at a time, beating on low speed after each addition, just until blended
6. Pour over crust
7. Gently drop jam by small spoonfuls over the top of batter
8. Cut through batter several times with knife for marble effect
9. Bake 40 minutes or until center is almost set
10. Cool and refrigerate 4 hours

Ingredients:

-2 packages (8 oz. each) Philadelphia Cream Cheese, softened
-1/2 cup sugar
-1 teaspoon grated lime peel
-2 tablespoons fresh lime juice
-1/2 teaspoon vanilla
-2 eggs
-1 Honey Maid Graham Pie Crust (6 oz.)
-1 cup Cool Whip Whipped Topping, thawed

1. Preheat oven to 350°F
2. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended
3. Add eggs and mix just until blended
4. Pour into crust
5. Bake 40 minutes or until center is almost set
6. Cool and Refrigerate 3 hours or overnight
7. Top with whipped topping just before serving

Ingredients:

-1 1/4 cups oatmeal
-3 tablespoons sunflower margarine
-2 tablespoons clear honey
-1 large ripe mango
-1 1/4 cups cream cheese
-2/3 cup plain yogurt
-finely grated rind of 1 small lime
-3 tablespoons apple juice
-4 teaspoons powdered gelatin
-fresh mango and lime slices, to decorate

1. Preheat the oven to 400 degress F
2. Mix together the oatmeal, margarine, and honey
3. Press the mixture into the base of a 8 inch loose-bottomed cake pan
4. Bake for 12-15 minutes, until lightly browned; cool
5. Peel, pit, and roughly chope the mango
6. Place the chopped mango, cheese, yogurt, and lime rind in a food processor and process until smooth
7. Heat the apple juice until boiling, sprinkle the gelatin over it, stir to dissolve, then stir into cheese mixture
8. Pour the cheese mixture into the pan and chill until set, then turn out onto a serving plate
9. Decorate the top with mango and lime slices

Ingredients:

-1 1/4 cups finely crushed Vanilla Wafers (about 45 wafers)
-1/4 cup (1/2 stick) butter, melted
-1 pakage (8 oz.) Philadelphia Cream Cheese, softened
-1/4 cup sugar
-1 cup thawed Cool Whip Whipped Topping
-2 cups mixed berries (raspberries, sliced strawberries and blueberries)
-3/4 cup boiling water
-1 pakage (4-serving size) JELL-O Brand Lemon Flavor Gelatin
-1 cup ice cubes

1. Mix wafer crumbs and butter in small bowl until well blended
2. Press onto bottom and up side of 9-inch tart pan
3. Place in freezer while preparing filling
4. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended
5. Gently stir in whipped topping
6. Spoon into crust
7. Arrange berries over cream cheese filling
8. Cover and refrigerate
9. Stir boiling water into dry gelatin mix in medium bowl 2 minutes until completely dissolved
10. Add ice cubes and stir until ice is completely melted
11. Refrigerate about 15 minutes or until slightly thickened
12. Spoon gelatin over fruit in pan
13. Refrigerate 3 hoursdownload The Hills Have Eyes

Ingredients:

-3/4 cup cold milk
-1 cup Cottage Cheese
-1/3 cup seedless raspberry fruit spread
-1 pakage (4-serving size) JELL-O Chocolate Flavor Pudding & Pie Filling
-2 cups thawed COOL WHIP Whipped Topping
-1 square BAKER’S Semi-Sweet Baking Chocolate, grated
-1/2 cup fresh raspberries

1. Pour milk into blender container
2. Add cottage cheese and fruit spread and blend until smooth
3. Add pudding mix and blend well
4. Pour into large bowl
5. Gently stir in whipped topping
6. Spoon into pie plate and smooth top
7. Freeze 6 hours or overnight until firm
8. Let stand at room temperature 15 minutes or until cheesecake can be cut easily
9. Top with grated chocolate and raspberries just before serving

Ingredients:

-1/2 cup Honey Maid Graham Cracker Crumbs
-1 cup sugar, divided
-2 tablespoons butter, melted
-1 container (24 oz.) Cottage Cheese
-2 cups egg substitute, divided
-2 pakages (8 oz. each) Philadelphia Cream Cheese, softened
-1/2 teaspoon almond extract
-2 cups sliced strawberries, divided

1. Preheat oven to 325°F
2. Mix crumbs, 2 tablespoons of the sugar and butter until well blended and press firmly onto bottom of pan; set aside
3. Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover
4. Blend well and set aside
5. Beat cream cheese, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended
6. Add cottage cheese mixture and mix well
7. Pour over crust
8. Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set
9. Cool on rack 15 minutes
10. Carefully run metal spatula or knife around edge of cheesecake to loosen and remove
11. Refrigerate at least 3 hours
12. Place 1 cup of the strawberries and remaining 2 tablespoons sugar in blender container and blend until pureed
13. Arrange remaining sliced strawberries on top of cheesecake and drizzle with strawberry puree
14. Refrigerate until ready to serve

Ingredients:

-2 squares BAKER’S Semi-Sweet Baking Chocolate
-2 pakages (8 oz. each) Philadelphia Cream Cheese, softened
-1/3 cup sugar
-2 cups thawed Cool Whip Chocolate Whipped Topping
-1 Oreo Pie Crust (6 oz.)
-11/2 cups halved strawberries

1. Microwave chocolate in small bowl on HIGH 1 min
2. Stir until chocolate is completely melted and set aside
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended
4. Add chocolate and mix well
5. Gently stir in whipped topping and spoon into crust
6. Refrigerate 3 hours or until set
7. Top with strawberries just before serving
8. Store leftover pie in refrigerator

Ingredients:

-3 large eggs
-1 cup Espresso or strong coffee, cooled
-1/2 cup sugar
-2 tablespoons brandy
-8 oz Mascarpone Cheese
-1/8 cup cocoa
-20 Ladyfingers, toasted

1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar and brandy into large bowl
2. Beat 2 to 3 minutes and add Mascarpone, and beat 5 more minutes until smooth
3. In another bowl, combine 3 egg whites and a pinch of sugar
4. Beat until stiff peaks from
5. Gently fold into Mascarpone mixture
6. Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish
7. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa
8. Layer Ladyfingers and finish with Mascarpone layer and cocoa
9. Refrigerate at least 1 hour before serving

Ingredients:

-1 cup milk, divided
-1/4 cup Sour Cream
-3 tablespoons sugar
-2 1/4 cups dry all-purpose baking mix for biscuits
-1 pakage (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
-4 cups sliced strawberries
-1/3 cup sugar

1. Preheat oven to 425°F
2. Mix 1/2 cup of the milk, sour cream and sugar in large bowl with wire whisk
3. Stir in baking mix until just blended
4. Spread evenly into greased 9-inch round cake pan
5. Bake 12 to 15 minutes or until top is golden brown
6. Remove from pan and cool completely on wire rack
7. Combine dry pudding mix and remaining 1/2 cup milk, and blend well
8. Gently stir in half of the whipped topping until well blended
9. Mix strawberries and 1/3 cup sugar in large bowl, and set aside
10. Slice cake in half horizontally to make 2 layers
11. Place bottom cake layer on serving plate and top evenly with half of the strawberry mixture
12. Spread with pudding mixture and top with top cake layer
13. Spread with remaining whipped topping, and top with remaining strawberry mixture
14. Serve immediately

Ingredients:

-12 vanilla wafers
-2 (8 ounce) packages cream cheese, softened
-2 eggs
-2 tablespoons lemon juice
-2/3 cup white sugar
-raspberry jam
-chocolate shavings (optional)
-walnuts/almonds/pecans (optional)

1. Preheat oven to 350 degrees F
2. Line muffin tins with 12 paper baking cups
3. Place a vanilla wafer in each one
4. In a medium mixing bowl beat cream cheese until fluffy
5. Add eggs, lemon juice, and sugar
6. Beat until smooth and thoroughly combined
7. Fill each baking cup 2/3 full with cream cheese mixture
8. Bake in preheated oven for 15 to 17 minutes
9. Cool on a rack
10. Top with raspberry jam

Ingredients:

-12 OREO Chocolate Sandwich Cookies, crushed
-1/4 cup (1/2 stick) butter, melted
-2 containers (8 oz. each) Cream Cheese
-1 can (14 oz.) sweetened condensed milk
-4 squares BAKER’S Semi-Sweet Baking Chocolate, melted
-1 cup thawed Cool Whip Whipped Topping

1. Mix crushed cookies and the butter in foil-lined 9-inch square pan
2. Press firmly onto bottom of pan to form crust
3. Beat cream cheese in large bowl with electric mixer on low speed until creamy
4. Gradually add milk, mixing well after each addition
5. Blend in chocolate
6. Gently stir in whipped topping
7. Spoon over crust and cover
8. Freeze at least 6 hours or overnight
9. Remove from freezer 15 minutes before serving to soften slightly
10. Cut into 16 squares to serve
11. Store leftover dessert in freezer

Ingredients:

-1 pint (2 cups) raspberry sorbet or sherbet, softened
-1 cup cold fat free milk
-1 pakage (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-1 cup fresh raspberries

1. Line 9×5-inch loaf pan with foil
2. Spoon sorbet into pan and freeze for 10 minutes
3. Pour milk into large bowl and add dry pudding mix
4. Beat with wire whisk about 2 minutes or until well blended
5. Gently stir in whipped topping
6. Spread evenly over sorbet in pan
7. Freeze 3 hours or overnight
8. To serve, invert pan onto plate and remove foil
9. Let stand 10 to 15 minutes to soften slightly before cutting into 12 slices
10. Top each slice evenly with raspberries

Jelly Roll Ingredients:

-1/4 cup confectioners’ sugar, plus more for dusting
-1 cup flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-4 eggs
-2/3 cup sugar
-1 teaspoon vanilla extract

Filling Ingredients:

-1 container (8-ounces) mascarpone cheese or cream cheese
-2 tablespoons confectioners’ sugar
-1/3 cup seedless raspberry jam
-2 pints fresh raspberries

1. Heat oven to 375 degrees F
2. Coat pan with nonstick cooking spray
3. Line with waxed paper and coat paper with spray
4. Dust a clean kitchen cloth with 2 tablespoons of confectioners’ sugar
5. In a small bowl, whisk flour, baking powder and salt
6. In medium-size bowl, with electric mixer on medium speed, beat eggs for about 5 minutes until thick, gradually adding sugar until well blended
7. Beat in vanilla
8. In 2 additions, fold in flour mixture until combined
9. Scrape batter into prepared pan, spreading evenly
10. Bake at 375 degrees F for 10 minutes until lightly golden and center springs back when lightly pressed
11. Cool in pan on rack for 5 minutes
12. Then, invert cake onto sugar-dusted cloth
13. Remove pan and waxed paper
14. Dust top of cake with another 2 tablespoons confectioners’ sugar
15. Beginning at a short end, roll up cake, enclosing towel
16. Place cake, seam side down, on a cooling rack
17. Cool completely

For Filling:
1. In a small bowl, stir together mascarpone and confectioners’ sugar
2. Unroll cake and spread with sweetened mascarpone
3. Top with raspberry jam, leaving a 1/4-inch border on the short ends
4. Beginning at a short end of cake, arrange rows of raspberries on cake
5. Carefully roll up cake without towel
6. Cover with plastic wrap and refrigerate for about 1 hour
7. Dust with confectioners’ sugar before serving

Ingredients:

-1 cup ricotta cheese
-1 cup cottage cheese
-1/3 cup granulated sugar
-1/3 cup low fat yogurt
-2 eggs
-1 teaspoon grated lemon zest
-1/2 teaspoon vanilla extract
-1 tablespoon all-purpose flour
-1 1/2 teaspoon cornstarch
-1 cup raspberries

1. Preheat oven to 350 degrees F
2. In a food processor, beat together ricotta cheese, cottage cheese, sugar, yogurt, eggs, lemon zest and vanilla until smooth
3. Beat in flour and cornstarch
4. Transfer to a bowl; gently fold in raspberries
5. Pour into prepared pan
6. Bake 35 minutes or until a tested inserted in center comes out clean
7. Cool on a rack, chill and serve

Ingredients:

-12 giant ladyfinger biscuits (about 5 oz)
-3 tablespoons pure maple syrup, divided
-1 cup lower-fat non-dairy whipped topping
-1 cup prepared fat-free chocolate pudding
-1 large banana
-1/4 cup chopped walnuts

1. Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan
2. Drizzle evenly with 2 tablespoons of the maple syrup
3. In a medium bowl, fold whipped topping into chocolate pudding
4. Slice 2/3 banana and arrange in single layer over the ladyfingers
5. Spoon 1/2 of the pudding mixture over the banana and spread evenly
6. Wrap the remaining banana and set aside
7. Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tablespoon maple syrup over the ladyfingers
8. Pipe the rest of the pudding mixture onto the ladyfingers
9. Cover and refrigerate for at least 1 hour or for up to 1 day
10. Just before serving, slice the remaining banana and arrange decoratively down the center of the tiramusu
11. Sprinkle with chopped walnuts

Topping

-1/4 cup unsalted butter, softened
-1/2 cup dark brown sugar
-1-8 oz. can crushed pineapple, drained (save 2 tbsp. juice for cake)

Cake

-1 cup flour
-3/4 cup sugar
-1 teaspoon baking powder
-1/4 teaspoon salt
-1 egg
-1/2 cup milk
-1/3 cup unsalted butter, softened
-2 tablespoons pineapple juice

1. Preheat oven to 350 degrees. In a 9-inch round cake pan, blend the butter and sugar, then place in the oven until the mixture begins to melt. Remove, add pineapple, mix well, and spread the mixture to make an even layer of topping in the bottom of the pan.
2. In a mixing bowl, combine all the cake ingredients and mix at a low speed until well blended. Pour over pineapple mixture, and bake at 350 degrees for 35-40 minutes.
3. Remove from oven and invert onto a serving plate. Serve warm or at room temperature with fresh whipped cream.

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