Sam's Special

For Michelle's Birthday we wanted to do a Low-Fat, High-Fiber Birthday Cake. Either we have watched too much Wiggles lately or Michelle was being very kind and not making Daddy sit and watch her a super yummy High-Fat, Low-Fiber Ice Cream Birthday Cake. Either way, it was a good change. We looked up tons of recipes and finally made this one up ourselves.

Ingredients

Two Packages of Crescent Rolls (We even found Low-Fat ones)

Two small boxes of Jell-O Cheesecake flavored pudding

Skim milk as called for on pudding packages

Fruit (we used blueberries, blackberries, strawberries, mandarin oranges, and pineapple tidbits-save the juices)

2 tablespoons cornstarch

So we unrolled all the packaged crescent rolls, placed on a cookie sheet, and pressed the seams together and baked as directed on the package. Meanwhile we made up the pudding. Now, since we used Skim Milk it didn't set up well so we added about 2/3 cup of low-fat sour cream. Afterwards, I saw on the package that for pies they recommended using less milk, I would definitely try that next time, but it might still need some sour cream (low-fat of course) to give it a better consistency. Then take the fruit juices and bring to boil, add cornstarch take off heat and vigorously whisk for a fruit glaze. After the crust is done baking we put it in the freezer to cool quickly (probably could have baked it earlier or the night before, but I love working under pressure.) After it was cooled, covered it with pudding until it was covered to my wishes (Ryker was excited for the left-over pudding) then topped with the fruit (next time I am getting kiwis, just forgot this time) and then the glaze and put back in freezer until it was time to eat (it was only an hour later, so the fridge would probably work).

SO very yummy, and not super dense, heavy, and rich so it was pretty guilt free. I am sure there are ways to increase the fiber, but I figured I did pretty good since we didn't go with the traditional DQ ice cream cake.

Mini Pizzas

Here you go, Elizabeth. Its finally making it on here. This came out of a kid's cookbook. It is fast because the crust is like a biscuit dough=no yeast. I make it to use up leftover spaghetti sauce or ham or other toppings. This is the recipe exactly how it reads. I always double it for my family and use wheat flour for half of the flour.

1 1/3 cup flour
1/2 cup cheddar cheese
1 tsp baking powder
1/2 tsp salt
2 tbl oil
1/2 cup milk

pizza sauce
meat toppings
veggie toppings
1 1/2 cup mozzarella cheese

1. Heat oven to 425. Grease cookie sheet. Stir flour, cheddar cheese, baking powder, salt, oil, and milk in medium bowl until a soft dough forms. (I have found that this is easiest to do with my hands.) Divide dough into 6 parts. Press each part into a 6-inch circle on cookie sheet. Pinch edge to form rim.

2. Spread pizza sauce on dough. Top with meat and veggies. Sprinkle with cheese.

3. Bake 11-15 minutes or until crust is golden brown and cheese is melted. Makes 6 pizzas.