These easy no-bake cookies, featuring oatmeal, cocoa and coconut, are perfect to add to your dessert spread.
- 2 cups quick-cooking oats
- 2/3 cup peanut butter
- 1 can (31/2 oz) flaked coconut
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon vanilla
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup butter or margarine
- Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
- In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
- Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
- 1 devil’s food cake mix (18.5-ounce) (see note)
- 1 bottle Coca-Cola (16-ounce)
- 2 Tablespoons grated orange peel
- ½ Cup semisweet chocolate chips (about half of a 6-ounce package)
- 12 large fresh, ripe strawberries, preferably unhulled
- ½ Cup butter or margarine, softened
- 1 package confectioners’ sugar (16-ounce)
- 3 Tablespoons powdered chocolate drink mix such as Nestle’s Quik
- 1 ½ Teaspoon vanilla extract
- Heat oven to 350°F; grease 13x9x2 inch baking pan. Cake: Prepare cake mix according to package directions, using 1 1/3 cups Coca-Cola in place of water and stirring 1 tablespoon grated orange peel in batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack cool completely. Cake may be made and stored, tightly wrapped, up to two days before decorating. Frosting: Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries until ready to use. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet. Beat butter in large bowl with mixer at medium speed until light and fluffy; gradually beat in confectioners’ sugar and chocolate drink mix until smooth. Beat in 1/3 cup of remaining Coca-Cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth. Spread half of frosting over bottom cake layer; top with second layer. Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter. Decorate with chocolate-dipped strawberries and birthday candles, if desired.
Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid; bake as directed.
1/4 c Skim Milk
- 1 Envelope Unflavored Gelatin
- 2/3 c Skim Milk
- 2 lg Eggs, Separated
- 6 tb Sugar
- 1 tb Unsweetened Cocoa
- 1 tb Vanilla
- 1 1/2 c Low Fat Cottage Cheese
- 1/3 c Graham Cracker Crumbs
- 1/8 ts Cinnamon
Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes. Heat 2/3 cup skim milk to boiling point. Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla. Blend at medium speed until well mixed. Add cottage cheese and blend until smooth.
- Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon. Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \
Only 105 calories per serving.
1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup milk
- 2 squares unsweetened chocolate — shaved (1-oz)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whipping cream – whipped
Mix the gelatin and water, stirring until the gelatin is completely dissolved.
Place the milk in a saucepan and scald. Add the chocolate shavings and stir
to dissolve. Blend in the gelatin mixture. Remove from heat. Add the sugar
and salt and mix until well blended. Allow the mixture to cool. Stir in the
vanilla. Fold the whipped cream into the chocolate mixture and pour into a 9
x 12-inch pan. Freeze until firm. To serve, scoop into large balls using a
spoon and place in tall wine glasses, or cut into squares and serve.
Any leftover dessert can be covered well with plastic wrap and returned to the
freezer to serve within the next few days.