Your favorites, made better with truwhip

Freezer Cookie Sandwich

To make 9 large slices

  • 8x8 pan
  • 24 cookies (can use any.. but softer cookies that can bend a little and are easy to press tend to work best)
  • 2 containers of truWhip
  1. Lay first 8 cookies top side down in bottom of the pan
  2. Top with truwhip
  3. Lay second set down
  4. Top with truwhip
  5. Lay last 8 cookies down top side up
  6. Set in freezer for 6 hour minimum
  7. Remove and cut into sections

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Pancakes with truwhip Collagen Topping

  • Pancake/Waffle mix (and anything needed for that)

  • Truwhip
  • Flavored Protein or Collagen (I used Cold Brew Collagen)


Make waffles/pancakes as directed then just add 1-2 Scoops in your pancake/waffle batter before baking

While baking- add a few dollops of truwhip into a separate bowl, add 1-2 scoops of your flavored powder and stir until combined

Top your finished product off after butter and syrup (if using)

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Chocolate Reindeer Cookies


  • 2 cups GF flour
  • 2 cups cane sugar
  • 1.25 cups (or 20 tbsp) of butter, softened
  • 3/4 cup cocoa powder
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 9 oz chocolate chips


  • one 9 oz container of truwhip
  • one 3.56 oz instant chocolate pudding 
  • 2 cups of milk (or amount stated on pudding directions - I used almond milk)


  • GF miniature pretzels (antlers)
  • white chocolate chips or white M&M's (eyes)
  • white peanut butter cups (mouth)
  • red & brown M&M's (nose)
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the butter and cane sugar.
  3. Add eggs and vanilla extract to bowl, and mix well.
  4. Add flour, cocoa powder, baking soda, and salt to bowl, and mix well.
  5. Fold in chocolate chips. 
  6. Place the bowl of cookie dough in the fridge for 1-2 hours. Chilling the dough will prevent the cookies from spreading.
  7. Roll cookie dough into balls and flatten slightly. Place cookie dough balls on parchment-lined baking sheet. Makes about 40 double chocolate chip cookies. 
  8. Bake for about 9 minutes. Let the cookies cool.
  9. Prepare the instant chocolate pudding as stated on the directions on the box. In a large bowl, add the instant chocolate pudding mix to 2 cups of cold milk. Beat with a wire whisk or electric mixer at low speed for 2 minutes. Add truwhip whipped topping to bowl, and mix well. Cover bowl with plastic wrap, and refrigerate bowl for at least 1 hour. 
  10. Frost the double chocolate chips cookies once they are completely cool with the chocolate whipped topping.
  11. To make the cookies into reindeers, add pretzels for antlers, white chocolate chips or white M&M's for eyes, and white peanut butter cups for mouth. Add a dap of frosting at top of white peanut butter cup, and place a red or brown M&M on it so it stays secure.
  12. You can store them in the refrigerator until they're ready to serve.

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Pistachio Pudding Parfaits

6 full graham crackers
2 teaspoons sugar
2 tablespoons unsalted butter, melted

3.4 ounce box instant pistachio pudding mix (I used Jell-o brand)
1 3/4 cups cold milk
1 cup frozen whipped topping (truwhip), thawed (see not below)

additional whipped topping
chopped pistachios

1. In a food processor or blender, pulse graham crackers and sugar until you create fine crumbs. Remove the crumbs to a medium bowl and drizzle the butter on top of them. Use a fork to combine the butter and graham cracker crumbs. Evenly distribute the crumbs into the bottoms of your serving dishes and gently press them down to create an even crust layer. Since I used small glasses (they're from Ikea by the way) I used the bottom of a glass spice jar to press my crumbs. Set aside.

2. In a medium bowl, combine box of dry pudding mix and milk, whisk for a few minutes. Cover and place in the refrigerator for about 30 minutes. 

3. Remove pudding mix from refrigerator and gently fold in 1 cup whipped topping until no white streaks remain. Spoon or pipe pudding mixture into your serving dishes. Cover and refrigerate for at least one hour or until ready to serve.

4. Just before serving, top with additional whipped topping and chopped pistachios.

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Skinny Lemon Blueberry Macarons

  • 10oz. truwhip, thawed
  • 4 oz. Cream Cheese (room temperature)
  • 1 cup Powdered Sugar 
  • 1/2 cup chopped, fresh blueberries

Combine all ingredients in a large mixing bowl and whip on low speed until sugar is incorporated.  Increase to high speed and mix until creamy and combined. 

Spoon about 2 tsp. filling into the center of one of the cookies.  Top with another cookie and serve

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A No-Bake Peanut Butter Cup Cake

  • 2 (3.4-ounce) packages instant Jell-O Vanilla Pudding Mix, dry
  • 3 1/2 cups whole milk
  • 1 cup creamy peanut butter
  • 1 (12-ounce) container frozen whipped topping, thawed (Cool Whip or Truwhip)
  • 1 (14-ounce) package chocolate graham crackers
  • 1 1/2 cups mini peanut butter cups, halved (divided use)
  • 1 (16-ounce) can prepared chocolate frosting
  • In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes.
  • Beat in peanut butter until fully incorporated.
  • Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain.
  • Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
  • Sprinkle 3/4 cup halved mini peanut butter cups over the pudding mixture and gently press them down into the pudding mixture.
  • Top with another layer of graham crackers and the remaining pudding mixture.
  • Top with a final layer of graham crackers.
  • Melt frosting in microwave for 25 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer.
  • Immediately sprinkle the remaining mini peanut butter cups onto the frosting.
  • Cover, and refrigerate for at least 8 hours before serving.

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Layered CocoChoco Chia Pudding

  • 3/4 C unsweetened almond, rice or hemp milk
  • 1 tsp stevia
  • 1 tsp pure vanilla extract
  • 3 Tbsp chia seeds
  • 1 Tbsp unsweetened cocoa powder
  • 2 Tbsp unsweetened coconut flake 
  • 1/2 Cup truwhip
1) In a Mason Jar or container with a seal, whisk together milk, stevia and vanilla extract.  Add chia seeds, cocoa powder and unsweetened coconut flake and mix or shake until all ingredients are well incorporated.  I use a little frother to get everything nicely mixed right in the Mason Jar.
2) Refrigerate overnight and by morning, you will have a firm pudding consistency.
3) Layer into a parfait glass with a few spoons of truwhip alternated with 2 Tablespoons of chia pudding until you reach the top.  Garnish with optional pomegranate seeds or raspberries.

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Strawberry Cheesecake Macarons

  • 10oz. truwhip, thawed
  • 4 oz. Cream Cheese (room temperature)
  • 1 cup Powdered Sugar 
  • 1/2 cup chopped, fresh strawberries

Combine all ingredients in a large mixing bowl and whip on low speed until sugar is incorporated.  Increase to high speed and mix until creamy and combined. 

Spoon about 2 tsp. filling into the center of one of the cookies.  Top with another cookie and serve!

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Pumpkin Cream Waffle Cake

  • 6 frozen whole grain waffles
  • 1 cup Tru Whip (or Cool Whip Lite)
  • 1/2 cup + 2 tbsp plain Greek yogurt
  • 1/3 cup pumpkin puree
  • 2 tbsp sugar
  • 1/4 - 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • Optional: Chocolate sprinkles
Chocolate Glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp milk
  • 1/4 teaspoon pure vanilla extract


1. Toast waffles until well down or crispy; Let cool.
2. In medium bowl whisk together cool whip, yogurt, pumpkin, sugar, spice, and cinnamon
3. Place waffle flat on plate, spread 1/6 of creamy mixture on waffle (spread until about 1/2 inch away from edge), place another waffle on top of creamy mixture for 2nd layer, spread 1/6 of creamy mixture over that waffle, place another waffle on top of creamy mixture for 3rd layer, spread 1/6 of creamy mixture on top
4. Repeat steps in #3 for second cake
5. Whisk together ingredients for chocolate glaze
4. Drizzle chocolate glaze over top of cakes. If desired add sprinkles.

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Pumpkin Pie Parfaits

Parfait filling
1 Cup pumpkin puree
¾ Cup nonfat Greek yogurt (or coconut yogurt for dairy-free diets)
2 teaspoons granulated stevia
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
¼ teaspoon pure vanilla extract
1 Cup truwhip
1/2 Cup Your favorite low sugar granola
Optional: Unsweetened cocoa powder
1) In a bowl, mix together parfait ingredients; adjust spices as desired. 
2) Layer pumpkin parfait blend into a martini glass or mason jar.  Add a layer of truwhip, then a layer of low sugar granola.  Repeat layers.
3) Top with sifted cocoa powder and another dollop of truwhip with a sprinkle of granola

Recipe from Chef Mareya

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On Chocolate Peppermint Dream Dessert Dip

1 1/2 cup, truwhip

1/2 tsp., peppermint extract

1/4 bar, semisweet chocolate

A few hard peppermint candies


Using a whisk, mix peppermint extract into the truwhip. Garnish with crushed semisweet chocolate pieces and hard peppermint candies. 


Dip and enjoy with chocolate cookies.

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Trista's Berry Delight




-Chopped apples (Optional)



-A generous scoop of Truwhip!

Mix all fruit, berries together. Season with cinnamon and honey. Topped with a generous scoop of truwhip!

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Tropical Cheesecake

Contest Finalist
Creator: Cyndee B. from Shelton, WA
Category: Fruity

  • 1 can crushed pineapple (drained)
  • 1 bar cream cheese ~ softened
  • ½ cup powdered sugar
  • 1 tub truwhip
  • 1 graham cracker crust

In a mixing bowl, mix powdered sugar and cream cheese together until smooth. mix in drained pineapple and mix well. stir in the truwhip and stir until mixed well. pour the mixure into the graham cracker crust, smooth all over until even. put the cheese cake into the refrigerator for 1 hour to allow it to set. after its set cut, serve and enjoy.

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Light & Luscious Lemon Berry Icebox Pie

Contest Finalist
Creator: Nancy E. from Houston, TX
Category: Fruity

For crust

  • 1 ½ cups finely ground vanilla wafers
  • 5 tbsp butter, melted
  • 1⁄3 cup sugar

For filling

  • 8 oz package cream cheese
  • 10 oz jar prepared lemon curd
  • ¼ cup sugar
  • ½ tsp vanilla extract
  • 10 oz container truwhip whipped topping
  • 1 ½ cups fresh raspberries
  • 2 tbsp powdered sugar

Preheat oven to 350° F. To make crust, stir together vanilla wafer crumbs, melted butter, and sugar until thoroughly combined. Press mixture onto bottom and up sides of a deep dish pie plate. Bake for 15 minutes, or until lightly golden brown. Cool completely on rack. To make filling, beat cream cheese using an electric beater until smooth and creamy. Add lemon curd, sugar, and vanilla, and continue beating until completely combined. Gently fold in truwhip with a spatula. To assemble pie, spoon filling into cooled crust, smoothing with a spatula. Arrange raspberries decoratively on top of pie. Sift confectioner’s sugar over berries. Refrigerate at least 2 hours, and keep refrigerated until ready to serve.

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Triple Strawberry Whoopie Pies

Grand Prize Contest Winner
Creator: Mary S. from Ada, OK
Category: Fruity

For cookies

  • 1 (18.25 oz) strawberry cake mix
  • 8 oz frozen truwhip topping, thawed
  • 1 egg, beaten
  • 1⁄3 cup powdered sugar

For filling

  • 4 oz soft strawberry cream cheese
  • 1⁄3 cup granulated sugar
  • 1 tsp vanilla
  • ½ cup frozen truwhip, thawed
  • 1 tbsp finely chopped fresh strawberry

Heat oven to 350° F. Line a large baking sheet with parchment paper. Set aside. Place cake mix, truwhip, and egg in a large mixing bowl. Beat on low speed until well mixed. Shape into 1” balls and roll in powdered sugar. Place 2” apart on parchment-lined sheet. Flatten slightly. Bake for 10-14 minutes until golden brown. Remove from oven and cool for 2 minutes before removing to wire racks to cool completely. Meanwhile, for filling, in a small mixing bowl, beat cream cheese, sugar, and vanilla on low speed until smooth. Beat in truwhip. Stir in chopped strawberry. Spread on bottoms of half of cooled cookies and place on platter, filling side up. Add a second cookie on each, bottom side down. Serve immediately. Makes 18.

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Baked Caramel French Toast

Contest Finalist
Creator: Mary Marlowe L. from Columbia, SC
Category: Gooey/Chewy

  • 1 cup firmly packed light brown sugar
  • 1 cup butter
  • 2 tbsp light corn syrup
  • 12 1” thick French bread slices
  • 6 large eggs, beaten
  • 3 cups truwhip
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly. Coat a 13 x 9 x 2” baking dish with cooking spray. Pour butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl combine eggs, truwhip, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours. Bake uncovered at 350° F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with additional truwhip or whipped butter.

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Chocolate Cheesecake in Peanut Butter Cup

Contest Finalist
Creator: Hidemi W. from Plainfield, IN
Category: Gooey/Chewy

For crust

  • 1 cup flour, shifted
  • 4 tbsp peanut butter
  • 2 tbsp brown sugar
  • 2 tbsp butter
  • 1 ½ tbsp honey
  • 3 tbsp water

For filling

  • 2 oz dark chocolate Bar
  • 8 oz cream cheese
  • 5 oz truwhip, thawed

For topping

  • 5 oz truwhip
  • Shaved chocolate
  1. Butter and flour 9” pie pan.
  2. Preheat the oven to 350° F.
  3. Make pie crust. In a bowl, cream butter. Add brown sugar, peanut butter, honey and flour. Mix well. Then add water and mix well. Work with hands until dough almost holds together. (do not need to kneed the dough) Place into 9” pie pan and press the pastry into bottom and up the sides of the pan with hands and fingertips. Poke holes in bottom and side of crust. Bake for 12-15 minutes. Let cool.
  4. In the meantime, make filling. Chop dark chocolate bar into uniform pieces and put them into a bowl. Heat 1 cup of hot water in a saucepan over low heat, place the chocolate bowl over the hot water. When chocolate starts to be melt, turn off the heat and stir frequently. When chocolate is almost melted, remove the chocolate bowl from the saucepan and stir until smooth and completely melted.
  5. In a bowl, beat cream cheese and add melted chocolate and 5 oz truwhip. Mix well until well blended and creamy. Then pour into the crust. Chill in the refrigerator for 1-2 hours or until set.
  6. When served, pipe 2 oz truwhip or decorate as you like and sprinkle shaved chocolate on top.

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Mocha Brownie

Grand Prize Contest Winner
Creator: Allyson B. from Hurdle Mills, NC
Category: Gooey/Chewy

  • 1 box of brownie mix
  • 1 package Oreo cookies crushed
  • 1 cup of strongly brewed coffee or espresso
  • 2 containers of truwhip
  • caramel syrup
  • 1 cup miniature chocolate chips
  1. Bake brownie mix as directed on the package in a 9 x 13" pan and let cool
  2. Poke the top of the cooked brownie with a fork
  3. Pour cup of coffee/espresso slowly over the top of the brownie and allow to soak in
  4. Evenly spread the crushed Oreo cookies over the top of the brownie
  5. Top with a thick even layer of truwhip
  6. Sprinkle mini chocolate chips over the top
  7. Drizzle caramel syrup decoratively over the top
  8. Refrigerate a few hours or overnight and enjoy!

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Pub-Style Beef Stew with Mustard Horseradish Cream

Contest Finalist
Creator: Suzanne B. from Basking Ridge, NJ
Category: Savory

Without the dollop of topping, this is a perfectly fine beef stew. But the mustard horseradish cream made with truwhip makes a good stew absolutely great!

  • 1 ½ lbs boneless stewing beef (chuck roast, short ribs)
  • ¼ cup flour (all purpose or I use gluten-free brown rice flour)
  • 1 ½ tsp salt
  • 1 tsp ground pepper
  • 4 tbsp vegetable oil, divided use
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced into rounds
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 cup truwhip
  • 1 tbsp horseradish
  • 2 tsp wholegrain mustard
  • 3 cup prepared mashed potatoes (for serving)

Pre-heat oven to 275?»???? F. Cut beef into 1 ½” cubes. Mix together the flour, salt and pepper; toss the beef cubes in the flour mixture until well coated. Heat 1 tbsp oil in Dutch oven (or other ovenproof pot); add one-third of the beef. Cook over medium heat until meat is browned on all sides; remove to a plate. Repeat for two more batches; using 1 tbsp of fresh oil for each batch. Add last tbsp of oil, onions, carrots, thyme and bay leaves to pot. Stir and cook over medium heat until onions are softened. Stir in broth and Worcestershire. Add meat back to pot. Bring to a boil; remove from heat, cover and place pot in oven. Cook for 2 ½ hours or until beef is meltingly tender. If gravy needs thickening, leave in oven for 15-30 minutes without a lid. In medium bowl, whisk together truwhip, horseradish and mustard. To serve, center a scoop of mashed potatoes on a plate, ladle stew on top and finish with a generous dollop of mustard horseradish cream. 6 servings.

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Salmon Gravlax Gyros with a truwhip Tzatziki Sauce

Contest Finalist
Creator: Dion L. from Union, MO
Category: Savory

For sauce

  • 16 oz truwhip
  • 2-3 cucumbers, peeled, seeded, and diced
  • 2 tbsp olive oil
  • 1 ½ tbsp lemon juice
  • 1 fl oz vodka, more if desired
  • salt and pepper to taste
  • 2 tbsp fresh dill, chopped
  • 2 cloves garlic, peeled and chopped

For salmon

  • 1 side of salmon (approx. 2-3 lbs), cured with herbs and spices (salt, sugar, dill, crushed black pepper corns, coriander, juniper berries and lemon zest.)

For serving

  • Pita Bread
  • Tomatoes
  • Lettuce: Iceberg, Romaine or Bibb will do
  1. Combine tzatziki sauce ingredients and let sit for 1 hour to let the flavors combine and develop.
  2. Prep tomatoes and lettuce; shred the lettuce, slice tomatoes and cut into half slices.
  3. Slice salmon into ¼” slices at a 45° angle.
  4. Cut pitas open layer inside with lettuce, tomato and salmon pieces. While propped open drizzle tzatziki sauce over all ingredients.
  5. Serve the remaining sauce on the side and enjoy.

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Tru Curry Chicken Salad

Grand Prize Contest Winner
Creator: Jess A. from Berkeley, CA
Category: Savory

  • ¼ chutney
  • 2⁄3 cup mayonnaise
  • 1⁄3 cup truwhip
  • 1 tsp curry powder
  • ¼ tsp ground ginger
  • 3 cups cooked chicken, chopped
  • 2 tbsp onion, chopped
  • 3 tbsp raisins
  • 2 tbsp slivered almonds
  • salt and pepper to taste

In a large bowl, whisk together the chutney, mayonnaise, truwhip, curry powder, and ginger until well blended. Add chicken, onion, raisins and almonds and stir until mixed in. Season with salt and pepper. Cover and chill for at least 2 hours. Serve with bread, pita, or crackers.

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Mint Dream Cake

Contest Finalist
Creator: Karen B. from Reseda, CA
Category: The Unexpected

  • 12 oz pound cake (my local market has chocolate pound cake, but any flavor taste good in this recipe)
  • 6 oz semisweet chocolate, chopped
  • 10 oz truwhip, thawed
  • ½ tsp pure mint extract
  • ¼ cup powdered sugar
  • ½ cup shaved chocolate
  • unsweetened cocoa powder

Spray a 1 ½-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1⁄3” thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Fold ½ a cup of the truwhip into the chocolate. Fold in one more cup of the truwhip whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away. In another clean large bowl, blend the remaining truwhip and mint extract. Fold in the shaved chocolate. Spoon the cream mixture into the center of the well of the filling. Place the remaining cake slices over the filling, covering completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate 3 hours. Flip over to remove from pan, remove the plastic wrap and dust with cocoa powder before slicing to serve.

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TRUly Healthy Veggie Packed Quiche

Contest Finalist
Creator: Ashley B. from Dallas, TX
Category: The Unexpected

  • 1 chopped yellow onion
  • 5 oz baby spinach
  • 1 8 oz package of sliced baby bella mushrooms
  • 1 tbsp olive oil
  • ½ cup egg whites
  • half a container of truwhip
  • 2 tsp dry mustard
  • 1 tsp crushed red pepper
  • 1 tbsp cold butter
  • ¾ cup oats
  • 3 tbsp fat free milk
  • ½ cup of fat free crumbled feta cheese
  1. Caramelize chopped yellow onion, baby spinach and package of sliced baby bella mushrooms in olive oil until tender and browned.
  2. Combine egg whites, half a container of truwhip, dry mustard, crushed red pepper in a medium sized bowl.
  3. Combine cold butter, oats and fat free milk in a food processor until a crumbly texture forms. Press into the bottom of a sprayed 9” pie or quiche pan to form crust. Bake at 350° F for 9 minutes.
  4. Place fat free crumbled feta cheese on top of the crust and top with onion mixture.
  5. Pour egg mixture over the top and bake at 350° F for 35-45 minutes until set!!! A healthy breakfast option with protein, fiber and vegetables to start your day!!!

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Creamy Seafood Boat

Grand Prize Contest Winner
Creator: Margaret B. from Robertsdale, AL
Category: The Unexpected

  • 1 8 oz package cream cheese, at room temperature
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp seafood seasoning
  • ½ tsp celery seeds
  • salt and pepper to taste
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped red bell pepper
  • ¼ cup chopped fresh parsley
  • 1 5 oz can minced clams, drained
  • 1 5 oz can lump crab meat, drained
  • 1 tub truwhip, thawed
  • 1 round loaf Hawaiian bread, center scooped out
  • celery sticks for garnish
  • lemon wedges for garnish

Combine cream cheese, lemon juice, garlic powder, seafood seasoning, celery seeds, salt, and pepper in a medium mixing bowl. Stir with a wooden spoon until smooth and silky. Stir in vegetables and parsley. Gently fold in clams, crab, and truwhip. Refrigerate for 30 minutes to incorporate flavors. Mound seafood mixture into the hollowed bread. Garnish with celery sticks and lemons. Serve and enjoy. This recipe makes about 1 quart of seafood mixture.

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Chocolate Whip Freezer Pie

Ingredients: Pie Filling

  • 8 ounces semisweet chocolate chips
  • 1/2 cup half and half
  • 4 ounces cream cheese
  • 2 tablespoons sugar
  • 10 ounces. frozen truwhip topping, thawed
  • Wholly Wholesome Readybake crust (or, one dark
  • chocolate cookie crust-see below)
  • shaved dark chocolate curls (optional)

Ingredients: Dark Chocolate Crust

  • Dark chocolate wafer cookies
  • 5 tablespoons butter, melted


Bake (or make) crust. Set aside.

Place chocolate chips and 1/4 cup half and half into a microwave-safe glass bowl. Melt for 30 seconds or until easy to mix, then whisk until blended.

Place cream cheese and sugar into an electric mixer bowl and beat until fluffy. Add the remaining 1/4 cup half and half along with the melted chocolate and beat until smooth. Gently fold in the truwhip with a spatula until fully combined.

Pour filling into the pie shell or cookie crust and spread evenly. Shave dark chocolate liberally on the surface. Place in freezer until firm, 3-4 hours.

Thaw slightly before serving.

8 servings

Directions: Dark Chocolate Crust

Grind wafers in a blender until you have a total of 1 and 1/4 cups of crumbs. Place in bowl with melted butter and mix.

Press into a pie plate or 9” spring-form pan with a fork and smooth surface with a spoon. Place in freezer to set until use.

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Tropical Holiday Pina Colada Tart


  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 1/4 cup sugar
  • 4 ounces cream cheese
  • 1 cup fresh pineapple (and natural juices in cup), chopped
  • into 1/4 inch dices
  • 1/2 cup coconut flakes
  • 1 cup (or more to taste) truwhip whipped topping, thawed
  • 2 tablespoons finely chopped pecans


Combine graham cracker crumbs with melted butter in a bowl; press evenly into a 9-inch tart pan (with removable bottom) insuring an even layer up to the sides. Place in freezer to set until use.

Mix the sugar and cream cheese in an electric mixer until fluffy. Add the chopped pineapple (and juice) and coconut and mix thoroughly. Fold in the truwhip and mix thoroughly. Pour into the tart pan, smoothing down evenly. Sprinkle with finely chopped pecans. Place in freezer until set.

Allow tart to thaw a few minutes before serving.

Serves 8

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Natural Ginger Cheesecake


  • 1 1/4 cup graham cracker crumbs (for crust)
  • 5 tablespoons butter, melted
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 teaspoons vanilla
  • 1/2 cup candied ginger, finely chopped
  • 8 ounces mascarpone cheese
  • pinch of nutmeg
  • 10 ounces truwhip, whipped topping, thawed
  • gingersnap crumbs (for garnish)


Combine graham cracker crumbs with melted butter and mix well. Press into a 10-inch spring-form pan evenly. Set aside in the freezer until use.

Whip cream cheese, sugar, vanilla, nutmeg and candied ginger into electric mixing bowl until smooth. Add the mascarpone cheese and truwhip and whip again until fully mixed and fluffy. Spoon mixture into the gingersnap crust, filling to the top. Sprinkle with ground gingersnap crumbs for garnish. Chill in the freezer.

Thaw slightly before serving.

Serves 8

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Chocolate Peppermint Cream Puffs


  • 3/4 cup hot water
  • pinch of salt
  • 1 tablespoon butter
  • 3/4 cup bleached cake flour
  • 3 large eggs
  • 10 ounces truwhip whipped topping, thawed
  • 1 teaspoon peppermint extract
  • 8 oz. semisweet chocolate pieces
  • 1/2 cup milk


Preheat oven to 350 degrees F.

Place water, salt and butter in a small saucepan and bring to a boil. Remove from heat and quickly add the flour. Mix immediately with a wooden spoon, set pan over medium heat and continue stirring until mixture forms a thick consistency and is no longer moist. Put mixture into a food processor and cool it down with a few turns. (The dough may break up but it will come together when the eggs are added in the next step.)

Beat the eggs with a fork until you see air bubbles. Set aside a tablespoon of egg for an eggwash.

Slowly add the beaten eggs to the food processor, processing every 5 seconds until the eggs are thoroughly mixed into the dough and texture is smooth and very fluffy.

Grease a cookie sheet or use a silpat liner. Place rounded mounds of dough (about 2 tablespoons each) 2 inches apart on the sheet. Brush eggwash on the tops. Bake in the preheated oven for 40 minutes until the dough is cooked and forms a browned puff. Let cool.

Carefully make a slice in the top of each puff; the slice should extend halfway through the center of the puff. Scoop out excess dough. Put 3 cups of truwhip into a bowl. Add 1 tablespoon of peppermint extract and mix thoroughly. Spoon truwhip into emptied puff shells. Refrigerate before serving.

Just before serving, melt chocolate and milk in a microwave-safe bowl for 30 seconds. Mix with a whisk until it reaches sauce consistency, adding a few drops more milk, - if necessary. Drizzle over chilled, filled creampuffs before serving.

Serves 6

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  • 1 cup unbleached pastry flour
  • pinch of salt
  • 3 tablespoons sugar
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1 1/2 tablespoons boiling water
  • 1 teaspoon vanilla
  • 10 ounces truwhip whipped topping, thawed


Preheat oven to 375 degrees F.

Line muffin tin with baking cups. Sift flour and salt together, and set aside.

Take three tbsp. of sugar and set aside.

In a separate large bowl, mix egg yolks and 1/2 cup sugar and whip until fluffy with a mixer or eggbeater. Add 1 1/2 tbsp. boiling water and the vanilla. Fold in the flour mixture. Add a few drops of water if dry.

Using an electric mixer, whip egg whites to foam stage. Slowly add the 3 tablespoons of sugar and whip until stiff peaks form. Gently fold a third of the whites into the yolk batter a little at a time until the whites are thoroughly incorporated in the mixture. Place mixture in muffin cups and fill until the cups are ¾ full. Pans should not touch. Bake for 15 minutes until golden brown and center is firm to the touch. Let cool.

Once cool, fill a frosting bag with truwhip. Using a sharp fill tip, press the whipped topping into the center of cooled cupcake and squeeze gently, filling the center. Do not overfill. Top with more truwhip and a chocolate chip for garnish.

Makes 16 truwinkies

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Delicious Coffee Beverage

Fill one tall glass with ice cubes.

Add chilled coffee to about 4" below the top.

Top off with soy milk, almond milk, or coconut milk. Sweetened or unsweetened.

Add a generous scoop of Truwhip (either frozen or from the refrigerator �½ï¿½½" your preference) and a straw.

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Pumpkin Cheesecake

12 oz. firm silken tofu

8 oz. Tofutti Better Than Cream Cheese

1 cup pumpkin puree

1 cup sugar

3 tablespoons flour

1/2 teaspoon ginger

1-1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon baking soda

1/8 teaspoon salt

1 graham cracker crust

1 carton Truwhip

Preheat oven to 350 deg.

In blender or food processor, puree all ingredients except crust and Truwhip.

Pour into crust.

Bake 350 deg. for 50 min.

Cool at least 30 min.

Cover top of pie with generous amount of Truwhip.

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Chocolate Truffle Pie

1 cup chocolate chips
1- 12 oz. firm Silken Tofu
1 cup creamy peanut butter
1/2 cup maple syrup
1 graham cracker crust
1 container of Truwhip


In heavy duty blender or food processer, combine tofu and maple syrup. Blend smooth. Add peanut butter. Blend smooth. Add melted chocolate chips. Blend once more. Pour into pie crust. Chill.

Cover top of pie with generous amount of Truwhip.

Slice and ENJOY!!!!!!

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Berry Kissed Pavlova


For the meringue:

  • 8 large egg whites
  • Pinch of salt
  • 1 2/3 cup white sugar (superfine if available)
  • 1 T. cornstarch
  • 2 t. white vinegar
  • 1 t. vanilla
  • Pinch of lime zest

Preheat the oven to 350 degrees. Line your baking sheet with the parchment paper and draw an 8 inch circle on the paper.
With your stand mixer [handheld would work fine too] beat the egg whites and salt until satiny peaks form. Beat in the sugar, a spoonful at a time, until the meringue is stiff and shiny [you should be able to form stiff peaks when you lift the mixer out of the meringue]. Sprinkle the cornstarch, vinegar, and vanilla into the meringue and fold in lightly.
Mound the meringue onto the baking sheet within the circle, flatten the top and smooth out the sides. Put in the oven and immediately reduce the temperature to 300 degrees. Cook for 1 ¾ hours. Turn off the oven and leave the pavlova in it to cool completely [if your oven is electric crack the door open when cooling]. Don’t be frustrated when you remove the meringue from the oven, it will fall a bit and should have a cracked exterior that hides the gooey marshmallow like interior. Once cool you can store in an airtight container for up too a week.

Berry compote:

  • 1 pint of fresh strawberries
  • 1 bag frozen blackberries
  • 1 bag frozen blueberries
  • ¼ c. honey
  • 2 T. sugar
  • Zest of one lime

Combine all ingredients and refrigerate until ready to use. I usually let mine sit for at least 2 hours so the juices from the fruit come out and create a delicious syrupy concoction.

Blushed Whip Cream:

  • 1 container of TruWhip all natural topping
  • ¼ c. honey
  • 2 T. berry syrup from your berry compote
  • Zest from one lemon and lime

Combine all ingredients, using a folding motion so the whipped topping stays light an fluffy.


Once all your components are done simply mound the Blushed whip cream into the center of the meringue and top with the berry compote. It’s gorgeous as is but if you want to take it one step further you can top the whole thing with a nest of spun sugar [see recipe below].

Spun sugar:

1/2 cup white sugar
1/3 cup light karo syrup
Prep your work space by taping two wooden spoons [with the handles lightly oiled] to your countertop about 8?ó?é¼?É12 inches apart with the handles facing out and overhanging the counter by 6?ó?é¼?É7 inches. Cover the floor below the handles with newspaper.
In a medium sauce pan heat the karo syrup and sugar until it reaches 265 degrees and a light amber caramel develops — usually 5?ó?é¼?É6 minutes. Insert your candy thermometer after 4 minutes so you can monitor the temperature. Once it has reached 265 degrees remove from heat and let cool until it reaches 150 degrees.
Take two forms with their backs side to side and string the caramel across the spoon handles so it forms whisper thin strings. If the caramel mixture becomes hard to work with simply place it back on the heat for a minute until it loosens back up.
Gather the strings lightly so it forms a nest and place in a cool, dry place until ready to use.

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Candy Bar Cake

Candy Bar Cake


  • One box of Duncan Hines Swiss Chocolate Cake
  • Applesauce
  • Egg Beaters
  • 1 can Fat Free Sweetened Condensed Milk
  • 1/2 bottle Smucker’s Fat Free Caramel Syrup
  • 1 tub truwhip
  • 1 individual Heath Bar - crumbled


  1. Bake cake as instructed on box, replacing oil with applesauce and egg beaters for eggs.
  2. After cooled, poke holes in cake with end of fork or knife and pour milk into holes.
  3. Pour ½ bottle of caramel syrup over top.
  4. Spread with truwhip.
  5. Sprinkle with Heath bar.

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Apple Delight


  • 8-10 graham crackers
  • 1 large box sugar free instant vanilla pudding
  • 1 10 oz bowl truwhip
  • 1 can apple pie filling


In a large mixing bowl, mix pudding according to package directions. Let set for five minutes in the refrigerator. Line the bottom of a 9x13 cake pan with the graham crackers. Fold truwhip into pudding mixture until well blended. Pour over graham crackers. Let set for five more minutes in the refrigerator, then spoon apple filling over mixture. Let set for five minutes and enjoy!

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Raspberry Gelatin Pretzel Salad

Crust Ingredients:

  • 1 cup crushed pretzels
  • cup finely chopped walnuts
  • 1/3 cups sugar
  • 3/4 cube butter, melted

Filling Ingredients:

  • 1 package plain gelatin
  • 1-½ cup warm water
  • 1 cube low fat cream cheese, softened
  • ½ cups sugar
  • 1 tub truwhip (10 Oz)
  • 1 large box sugar free raspberry Jello
  • 2-½ cups boiling water
  • 1 bag unsweetened raspberries

Preparation Instructions

Pretzel crust:

Mix all four ingredients together and press into a 9 x 13 pan. Bake at 350 for 10 minutes. Let cool.


Cream Layer
1 package plain gelatin
1-½ cup warm water (after gelatin is dissolved, mix with ingredients below) 8 oz. low fat cream cheese, softened 1/2 cup sugar 8 oz. truwhip
Blend together. Spread on top of pretzel crust. Refrigerate until cool.
Jello Layer Large box sugar free raspberry Jello 2-½ cups boiling water 1 bag unsweetened raspberries
Dissolve gelatin in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

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