xiaoxl/recipe_data huggingface dataset:
Granita di Caffe con Panna (Italian Coffee Granita)
Category: world-cuisine
By lacucinadinadia

You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store in the freezer for a few days, just make sure to stir well before serving.

Ingredients:
1 cup water
⅓ cup white sugar
1 cup strong espresso coffee
1 teaspoon vanilla extract  (Optional)
1 cup whipped cream, or to taste

Directions:
Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes. Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour. Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total. Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 30 mins
Yields: 4 servings

Calories: 106.8
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 18.7 g
Sugars: 18 g
Protein: 0.6 g
Cholesterol: 11.4 mg
Sodium: 22.6 mg
Super Energy Bars


Ingredients:
whole wheat flour, unsweetened flaked coconut, sesame seeds, sunflower seeds, flax seed, raisins, applesauce, vanilla extract

Directions:
Preheat oven to 350.
Mix all dry ingredients together.
Add peanut butter, honey, and vanilla - mix well.  (I used my mixer - it's pretty dense].
Grease a 13x9 baking pan - spread mixture into pan (should be about an inch thick].
Bake for 15-20 minutes.
Cool and cut into squares.  I'm going to refrigerate them (in the hopes they will hold together a little better].
Enjoy --  yummy & healthy!
Glittering Lemon Sandwich Cookies


Ingredients:
all-purpose flour, cornstarch, salt, unsalted butter, confectioners' sugar, lemon zest, vanilla, white sugar, confectioners' sugar, lemon zest, fresh lemon juice, light corn syrup, unsalted butter

Directions:
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, cornstarch, and salt.
Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden], 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
Form and bake more cookies on second baking sheet.
Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.
Bacon Biscuits


Ingredients:
whole wheat flour, milk, eggs, bacon fat, garlic powder, salt, cold water, bacon fat

Directions:
Mix all ingredients well., Pinch off pieces of the dough and roll them into two-inch balls., Put them on a greased cookie sheet., Bake them at 350 degrees for 35 to 40 minutes., Let them cool, then store in an airtight container.
Sausage and Cream Cheese Pinwheels
Category: appetizers-and-snacks
By brandi03

Good for breakfast or parties.

Ingredients:
1 pound bulk pork sausage
2 (8 ounce) packages refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened - divided

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet. Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 308.1
Fat: 22.6 g
Saturated fat: 8.9 g
Carbohydrates: 15.4 g
Sugars: 2.7 g
Protein: 9.2 g
Cholesterol: 42.2 mg
Sodium: 686.1 mg
Chipped Beef Dip
Category: appetizers-and-snacks
By RayleneMcC

This is an easy cold dip that my husband begs me to make every holiday. I originally got the recipe from my mother-in-law, and I substituted chives for the green onion since I am allergic to onions. They can be added back into the recipe if desired. I serve this with celery sticks, baby carrots, sliced peppers, and crackers.

Ingredients:
2 (10 ounce) jars sliced dried beef
1 bunch green onions, chopped
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix

Directions:
Rinse dried beef in warm water, pat dry with paper towels, and slice into smaller pieces. Mix beef, green onions, cream cheese, sour cream, and ranch dressing mix in a bowl. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 10 servings

Calories: 364.2
Fat: 26.4 g
Saturated fat: 16.4 g
Carbohydrates: 7.9 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 24.8 g
Cholesterol: 119 mg
Sodium: 2114 mg
Strawberry Lemonade


Ingredients:
lemon juice, white sugar, strawberries, mint leaf, water

Directions:
Place all the strawberries in a 2 quart container. Mash with potato masher ( some small chunks are desired].
Pour the lemon juice and sugar into container.
Fill the rest of the container up with water.
Add mint leaves if desired, stir and enjoy!
Fried Zucchini
Category: side-dish
By Jon

If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.

Ingredients:
2  zucchini, quartered and sliced
1  onion, sliced into rings
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup vegetable oil for frying

Directions:
Place zucchini and onions in a medium bowl and mix together. In a small bowl mix flour, cornmeal, salt, pepper and garlic powder. Pour dry mixture over zucchini/onion mixture, cover bowl and shake well.  Let mixture sit for about 30 minutes; a batter will form on the vegetables. In a medium skillet heat oil over medium heat.  When oil is hot add breaded vegetables and fry, turning to brown evenly.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 194.6
Fat: 6.2 g
Saturated fat: 0.8 g
Carbohydrates: 31.1 g
Sugars: 3.7 g
Dietary fiber: 2.9 g
Protein: 4.4 g
Sodium: 296.1 mg
Rachael Ray's Deviled Egg Salad on Pumpernickel


Ingredients:
eggs, paprika, chili powder, Worcestershire sauce, prepared yellow mustard, mayonnaise, onion, celery rib, chives, pimientos, salt, black pepper, lettuce leaves

Directions:
Place eggs in a pot and cover with water.
Bring water to a boil.
Cover the pot and turn off the heat.  Let eggs stand 10 minutes.
Drain, then shake the eggs around in pot to crack the shells.
Run eggs under cold water to peel and cool.
In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
Coarsely chop eggs and add them to a bowl.
Mix egg salad and season with salt and pepper.
Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.
Mexican Potato Casserole


Ingredients:
potatoes, butter, lean ground beef, onion, salsa, monterey jack cheese

Directions:
Cut potatoes into bite-size pieces and place in greased casserole dish.
Melt butter. Stir in taco seasoning.
Pour over the potatoes and stir to coat well.
Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
Stir -- bake 10 minutes longer.
Brown and crumble beef; add onion and cook until soft -- then drain.
Stir in salsa and chopped peppers.
Pour over potatoes.
Top with grated cheese.
Bake uncovered for 10 minutes.
Milhojas De Dulce De Leche (Argentina)


Ingredients:
puff pastry, powdered sugar

Directions:
Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over].
Dust with powdered sugar and serve.
Corn Dogs
Category: main-dish
By SUZZANNA

I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1  egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

Directions:
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 16 corndogs

Calories: 318.4
Fat: 22.9 g
Saturated fat: 7.6 g
Carbohydrates: 19.2 g
Sugars: 5.9 g
Dietary fiber: 0.6 g
Protein: 8.6 g
Cholesterol: 42.5 mg
Sodium: 776 mg
Maddi


Ingredients:
split yellow lentils, dark brown sugar, milk, ghee, raisins, cashews, green cardamom pods

Directions:
Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan].
The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it.
Drain water from the cooked lentils if there's any excess.
Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil.
Lower heat and simmer the mixture until thick, stirring often (about 5-10 min].
Once the mixture has thickened, turn off the heat and stir in the ghee.
Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand.
Mix well and serve warm or cold.
Pumpkin Cake I
Category: fruits-and-vegetables
By D Adams

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Ingredients:
1 cup vegetable oil
3  eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 ½ cups white sugar
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan. Blend oil, beaten eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan. Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 10-inch bundt cake

Calories: 517.3
Fat: 26.6 g
Saturated fat: 3.5 g
Carbohydrates: 66.4 g
Sugars: 43.4 g
Dietary fiber: 2.7 g
Protein: 6.2 g
Cholesterol: 46.5 mg
Sodium: 257.7 mg
World-Class Garlic Bread


Ingredients:
butter, fresh garlic cloves, non-iodized salt

Directions:
Peel and smash the garlic with the smooth face of a tenderizer mallet, the flat of a large knife or similar tool.  Set aside.
In a heavy-bottomed sauce pan, melt the butter over medium-low heat.  Simmer the butter and watch the bubbles.  When the bubbles change from larger, steamy bubbles to small bubbles that don't give off steam, the butter is ready.  (You've just basically clarified your butter but not strained out the solids.].
Turn the heat to low and add the garlic.  Simmer slowly until the garlic begins to brown and is very fragrant.  This can take 10 to 20 minutes.
Remove from the heat.
Slice the bread on a diagonal and dip one side in the butter mixture, or if you want less fat, you can paint it by brushing the butter on one side.
Salt your bread according to your personal taste.
Toast the bread by any one of three methods: broil, grill or pan fry.  (We're fans of broiling personally, but all three methods can yield delicious results.]  Cook the buttered side by your favorite method until golden brown.
Serve immediately.
Ground Beef Lo Mein
Category: world-cuisine
By lutzflcat

This is an easy, budget-friendly stir-fry meal. You can make the sauce in advance and refrigerate, which makes this even more suitable for a quick weeknight dinner. Feel free to customize the choice of veggies to your liking; this is just a combo that we enjoy.

Ingredients:
6 ounces spaghetti
1 pound lean ground beef
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon brown sugar
1 tablespoon olive oil
1  red bell pepper, cored and sliced vertically
1  sweet onion, peeled and sliced vertically
1 cup snow peas
1 stalk celery, sliced
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
1 pinch red pepper flakes  (Optional)
1 tablespoon thinly sliced green onion

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside. Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl. Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until the vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well. Drain spaghetti and to the skillet with the sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 516.9
Fat: 23.3 g
Saturated fat: 7.4 g
Carbohydrates: 48.6 g
Sugars: 9.7 g
Dietary fiber: 3.9 g
Protein: 26.7 g
Cholesterol: 70.8 mg
Sodium: 616.9 mg
Simple Ponzu Salad Dressing
Category: side-dish
By souplover Sue

This dressing has a slight Asian taste with the honey and ponzu, but not sweet. The garlic gives it that kick! This would make a great dressing for a bold green salad with spinach and kale.

Ingredients:
¼ cup extra-virgin olive oil
¼ cup rice wine vinegar
⅛ cup prepared ponzu sauce
⅛ cup honey
2 cloves garlic, finely chopped

Directions:
Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 /4 cup

Calories: 110.1
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 6.8 g
Sugars: 5.8 g
Protein: 0.2 g
Sodium: 126.5 mg
Easy Pesto Dip


Ingredients:
butter, cream cheese, pesto sauce

Directions:
Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto.
Serve with bread and crackers.
Cream Cheese Spritz Cookies


Ingredients:
shortening, cream cheese, sugar, vanilla, flour, salt, cinnamon

Directions:
Cream shortening and cream cheese.
Gradually add sugar and mix well.
Beat in egg yolk and vanilla.
Sift flour with salt and cinnamon; gradually add to cream mixture.
Add food coloring if desired.
Fill cookie press and form cookies on ungreased cookie sheets.
Bake in a preheated 350 degree oven for 12-15 minutes.
Cool before removing from baking dish.
Top Sirloin Roast
Category: main-dish
By BJT1968

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer,  such as Yuengling® Black and Tan.

Ingredients:
1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6  Yukon Gold potatoes, quartered
5  carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2  bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms  (Optional)

Directions:
Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer. Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast. Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes. Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes. Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 400.5
Fat: 10.4 g
Saturated fat: 3.9 g
Carbohydrates: 40.3 g
Sugars: 7 g
Dietary fiber: 6.5 g
Protein: 35.1 g
Cholesterol: 73.7 mg
Sodium: 820.6 mg
Cajun Rice Casserole


Ingredients:
canola oil, onions, celery, green pepper, garlic cloves, long-grain rice, dried oregano, salt, ground cumin, red pepper flakes, paprika, low sodium chicken broth, bay leaf

Directions:
Preheat oven to 350 degrees.  Coat a 13" x 9" x 12" baking dish with non-stick cooking spray.
Remove casing from sausage (unless using bulk sausage] and cook sausage in large non-stick skillet over med-high heat until browned, stirring to crumble.  Remove from heat, remove sausage from skillet with a slotted spoon and set aside.  Drain and wipe drippings from skillet with a paper towel.
Heat oil in skillet over med-high heat.  Add onion, celery, green pepper, garlic and saute for about 5 minutes or until tender.  Remove from heat, stir in sausage, rice and remaining ingredients.  Mix well.
Spoon rice mixture into prepared baking dish, cover and bake in preheated 350 degree oven for about 1 hour, 5 minutes or until liquid is absorbed.  Remove from oven, discard bay leaf and fluff rice with a fork.  Sprinkle top with fresh parsley or green onion pieces if desired.
Ready to serve and enjoy.
Paksiw na Pata (Pig's Feet Stew)
Category: soups-stews-and-chili
By lola

This pork dish is easy to prepare and is great for a busy homemaker. Serve hot over rice.

Ingredients:
3 ¼ pounds pig's feet, rinsed and patted dry
1 ½ cups vinegar
1 ½ cups water
⅓ cup soy sauce
1  onion, diced
2 cloves garlic, crushed
1 tablespoon whole black peppercorns, crushed
3  bay leaves
1 tablespoon white sugar
salt to taste

Directions:
Combine the pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 341.8
Fat: 20.8 g
Saturated fat: 5.6 g
Carbohydrates: 9.2 g
Sugars: 4.7 g
Dietary fiber: 1.2 g
Protein: 30 g
Cholesterol: 137.8 mg
Sodium: 1091.7 mg
Gluten-Free Strawberry Shortcake
Category: desserts
By Dawn Opicka Stier

I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.

Ingredients:
⅔ cup brown rice flour
⅔ cup cornstarch
⅔ cup tapioca flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons vegetable shortening
⅔ cup white sugar
¾ cup skim milk
4 cups sliced fresh strawberries
2 cups reduced-fat whipped topping

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions. Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature. Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 8 shortcakes

Calories: 338.5
Fat: 10.2 g
Saturated fat: 2.5 g
Carbohydrates: 59.4 g
Sugars: 24.1 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Cholesterol: 0.5 mg
Sodium: 393.7 mg
Quick or Instant "cheesecake"


Ingredients:
whole wheat honey graham crackers, part-skim ricotta cheese

Directions:
"Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam."