RAISINETTES RECIPES

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LOW CARB "MOCK" RAISINETTES RECIPE | FOOD NETWORK



Low Carb

Provided by Food Network

Categories     dessert

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

1/2 cup fresh blueberries
1-ounce unsweetened chocolate
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream, room temperature

Steps:

  • Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes.
  • When blueberries are frozen, make the chocolate ganache:
  • Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water. Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed). Turn heat off, leaving bowl over hot water.
  • Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and put them back on the waxed papered dish. Spread them around so that they don't make big bunches, and then put them back into the freezer for just a couple more minutes. Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork. Put plate in the freezer for a few more minutes. Serve frozen and eat quickly before they melt.

Nutrition Facts : Calories 64 calorie, FatContent 5 grams, SaturatedFatContent 3 grams, CarbohydrateContent 8 grams, FiberContent 2 grams

OATMEAL RAISINETTES | JUST A PINCH RECIPES



Oatmeal Raisinettes | Just A Pinch Recipes image

This recipe is borrowed from the book "Devil's Food Cake Murder", by Joanne Fluke. I can't wait to try it!

Provided by Tam D @methodmaven

Categories     Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 13

1 cup(s) butter, softened
1 package(s) instant butterscotch pudding mix, 4 oz.
1/2 cup(s) sugar
1/2 cup(s) brown sugar
1 - egg, beaten
1 teaspoon(s) vanilla
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1 1/2 cup(s) flour
1 1/2 cup(s) oats, quick cooking
1 cup(s) chocolate covered raisins
1 cup(s) butterscotch baking chips

Steps:

  • With an electric mixer, combine the butter, pudding mix, and sugars. Beat until light and fluffy.
  • Add the egg and vanilla. Combine thoroughly.
  • Beat in the baking soda, salt, and cinnamon, until thoroughly incorporated.
  • Slowly add in the flour, about 1/4 at a time, mixing after each addition.
  • Slowly add in the oats, about 1/4 at a time, mixing after each addition.
  • Stir in the chocolate covered raisins and baking chips. (I use a wooden spoon)
  • Drop the cookie dough, by rounded tablespoons, onto an ungreased baking sheet, 2" apart.
  • Bake at 350* for about 12-15 minutes, or until the edges are golden brown. Cool the cookies on the baking sheet for 2 minutes, then remove them to a cooling rack.
  • NOTES: 1) If you make them small, this recipe will yield up to 6 dozen cookies. 2) You could use a small package of butterscotch cook and serve, but NOT the sugar-free version. Or you could use vanilla.

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