I Cant Believe Its Not Cheesecake Cocktail Recipes

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I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE



I Can't Believe It's Not Sweet Potato Casserole image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

8 cups peeled and cubed butternut squash
2/3 cup light vanilla soy milk
2/3 cup sugar-free pancake syrup
1/2 cup granulated no-calorie sweetener (recommended: Splenda)
1/2 teaspoon salt
1 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 cups miniature marshmallows

Steps:

  • Preheat the oven to 350 degrees F.
  • Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
  • With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
  • Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
  • Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams

I CAN'T BELIEVE IT'S NOT POTATO SALAD!



I Can't Believe It's Not Potato Salad! image

Provided by Cooking Channel

Time 3h35m

Yield 10 servings

Number Of Ingredients 15

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1/2 envelope dry ranch dressing/dip mix
2 tablespoons fat-free non-dairy liquid creamer
Salt
1 cup diced red onion
2 celery stalks, diced
6 hard-boiled egg whites, chilled and chopped
3 tablespoons seasoned rice vinegar
1/4 cup chopped chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley, plus more, for serving, optional
Paprika, for serving, optional

Steps:

  • Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
  • Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
  • To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
  • Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

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