Holiday Dessert Favorites


Here are some delicious, quick and easy desserts for a sweet ending to your holiday meal. Watching your calories? Try this low calorie version Chocolate Rasbperry Cheesecake, a favorite from your editor.Don’t have time to chill, roll out and cut cookies? Try this quick and easy Drop Sugar Cookies recipe from Jan Hooper.

Chocolate Raspberry Cheesecake

3 squares Baker’s semi-sweet chocolate

1/4 cup water

1 8-oz. tub light cream cheese

1/2 cup light raspberry fruit spread

1 8-oz. tub light Cool Whip


1-1/2 cups graham cracker crumbs

2 tablespoons sugar (or sugar substitute)

3 tablespoons butter, melted

1. Prepare crust by mixing crumbs, sugar and butter together and pressing into bottom and slightly up sides of springform pan.

2. Microwave chocolate with water on high for 60 – 90 seconds until melted (mixture will be thick). Beat chocolate, cream cheese and fruit spread. Immediately fold in whipped topping until smooth. Spread into prepared crust and freeze three to four hours.

3. Remove from freezer and let stand 15 minutes before cutting.

Note: Can cut into serving pieces and freeze each piece separately to make it easier to serve a slice or two at a time.

Drop Sugar Cookies

1 cup butter or margarine

1 cup vegetable oil

1 cup granulated sugar

1 cup powdered sugar

2 eggs

4 cups plain flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon vanilla

1. Cream butter, oil and sugars; add eggs.

2. Sift dry ingredients together and stir into creamed mixture.

3. Drop by teaspoons onto ungreased baking sheet.

4. Bake at 350 degrees for ten minutes or just until they begin to brown. Makes about 9 dozen cookies.

Note: Flavors other than vanilla also work well. Coconut flavoring with some shredded coconut added to the batter; lemon flavoring with some lemon zest, etc.


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