Truwhip

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.

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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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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:

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

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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.

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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

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!!!!!!

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