If we should get into another of those beastly hot summer situations, it would be handy (possibly lifesaving) to have the how-to on hand for some refrigerator or freezer goodies.
So here goes, starting with a reasonably guilt-free, reduced-fat, artificially sweetened licker-upper that waits in the freezer until you need it. Or can’t fight off the urge to indulge a minute longer.
Longtime Forum helper-outer Ruth Rancourt shares this recipe for what we’ll call chocsicles and tells us, “I needed to make this again to get the right proportions before writing it down. I usually tend to dump, pour, taste and adjust the ingredients according to what I hope to achieve for a finished food product, then write the recipe.
“My husband, David, was kind to type this for me.
“I still use Tupperware Popsicle makers from the time our children were young. I should think small waxed paper cups and Popsicle sticks from a hobby store could be used. I don’t recall seeing small wooden spoons any more. Making a large batch, freezing them, and then putting them in freezer bags in the freezer would keep them flavorful.
“This recipe makes 41 chocsicles. It’s best to make lots at one time, for it is a time-consuming task to make them.”
If you don’t have any wooden sticks or spoons you washed and saved, plastic spoons would work, wouldn’t they?
Next up, we have a dessert that should be as suitable for summer as it is at Thanksgiving. Maybe even better. Aside from melting the butter, it requires no cooking whatsoever, and no baking, either. And we’re thankful for that when it’s hot, aren’t we?
It is, of course, a cold pumpkin concoction sent along by another longtime Forum friend, Karen Hume of Everett, who found it at www.kraftfood.com.
Chocsicles
1 1/2cups Splenda No Calorie Sweetener
1cup cocoa powder
1/4cup flour
1cup egg whites
9cups cold skim milk, divided
1tablespoon vanilla
In large mixing bowl, stir together the sweetener, cocoa and flour, mixing well. Stir in egg whites, then add 6 cups of the milk and mix thoroughly. Pour into a double boiler and cook, stirring constantly, until mixture is the consistency of thin white sauce. Cook, stirring, another 3 minutes. Remove pan from heat and stir in vanilla and remaining 3 cups cold milk. Stir well and pour into Popsicle molds or other suitable containers and freeze.
Makes 41 2-ounce chocsicles.
Creamy pumpkin bars
1 1/2cups graham cracker crumbs
1/3cup chopped walnuts, toasted (see note)
1/4cup sugar
1/2cup (1 cube) butter or margarine, melted
1package (8 ounces) cream cheese, softened
2cups cold milk, divided
2packages (4-serving size each) instant vanilla pudding mix
1can (16 ounces) pumpkin
2teaspoons pumpkin pie spice
1tub (8 ounces) frozen french vanilla whipped topping, thawed, divided
Mix together the cracker crumbs, walnuts, sugar and butter or margarine in a 9-by-13-inch dish; press firmly onto bottom of dish and refrigerate until ready to fill.
In a large mixing bowl, with an electric mixer on low speed, beat cream cheese until creamy. Gradually add 1/2 cup of the milk, beating until well blended. Add the remaining 1 1/2 cups milk, dry pudding mixes, pumpkin and pumpkin pie spice; beat on low speed until well blended. Gently stir in half of the whipped topping. Pour over chilled crust. Refrigerate 2 hours or until set.
Cut into 24 bars. Top each bar with a dollop of the remaining whipped topping just before serving. Store leftover bars in the refrigerator.
Makes 24 servings, 1 bar each.
Note: To toast the nuts, spread them in a single layer on a baking sheet. Bake at 350 degrees 5 to 7 minutes or until lightly toasted.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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