your favorites, made better with truwhip

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

Directions:

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.

Download PDF

Back to Top

Tropical Holiday Piña Colada Tart

Ingredients:

• 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

Directions:

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

Download PDF

Back to Top

Natural Ginger Cheesecake

Ingredients:

• 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)

Directions:

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

Download PDF

Back to Top

Chocolate Peppermint Cream Puffs

Ingredients:

• 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

Directions:

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

Download PDF

Back to Top

TruWinkies

Ingredients:

• 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

Directions:

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

Download PDF

Back to Top

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 – your preference) and a straw.

Download PDF

Back to Top

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.

Download PDF

Back to Top

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

Directions:

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!!!!!!

Download PDF

Back to Top

Berry Kissed Pavlova

Preparation:

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.

Assembly:

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 8‐12 inches apart with the handles facing out and overhanging the counter by 6‐7 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 5‐6 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.

Download PDF

Back to Top

Candy Bar Cake

Candy Bar Cake

Ingredients:

• 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

Directions:

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.

Download PDF

Back to Top

Apple Delight

Ingredients:

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

Directions:

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!

Download PDF

Back to Top

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.

Filling:

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.

Download PDF

Back to Top