Yum Yum Nut Sweets Recipes

YUM YUM NUT SWEETS

Yum Yum Nut Sweets image

I'm surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help. Our good friend Dr. Nersessian-a very good cook-came up with the first version of this to give me a dessert without the bad things. I have fiddled with it a bit. It has been a great success with all who have tasted it. A chocolate version follows.

Provided by Barbara Kafka

Categories Candy Nut Dessert Kid-Friendly Wheat/Gluten-Free Tree Nut Almond Walnut Healthy Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 16 Squares

Number Of Ingredients 5

Ingredients

1/2 teaspoon safflower oil
1 cup whole roasted unsalted almonds
1 cup whole walnuts
1/3 cup sugar
2 egg whites

Steps:

Preheat the oven to 300°F. Grease a 7- or 8-inch square baking pan with the oil. Set aside. Place the nuts in a food processor and chop until the mixture resembles coarse sand. Put the contents into a small mixing bowl. Stir in the sugar and egg whites. With a spatula, scrape the contents of the bowl into the oiled pan and press into an even layer. Bake for 1 hour for soft cookies or 1 1/2 hours for crisp cookies. Remove from the oven. Allow to cool. Cut into 1 3/4- or 2-inch squares.
Variation:
Chocolate Yum Yums: Even though these are simply a chocolate version of the Yum Yums, everyone seems to think that they are brownies. Yum. Melt 2 1/2 ounces of 70% dark-not milk-chocolate in a double boiler. Add to the mixing bowl after the sugar and egg whites. Proceed as directed.

BLUEBERRY YUM-YUM

BLUEBERRY YUM-YUM image

Categories Berry Dessert Summer

Yield 12

Number Of Ingredients 8

Ingredients

1 cup flour (may want to slightly increase 1st 3 ingredients)
1 stick butter, softened
1 cup chopped nuts
8 oz. cream cheese, softened
2 cups sugar, divided
8 oz. frozen whipped topping, thawed
2 cups blueberries
1/4 cup cornstarch

Steps:

Preheat oven to 350. Mix flour, butter and nuts well. Press into a 9x13 baking dish. Bake for 20 minutes or until lightly browned. Let cool. Beat cream cheese with 1 cup sugar. Add whipped topping and mix until smooth, Spread on cooled crust. While crust is baking, combine blueberries and 1 cup sugar, and 1/2 cup water in saucepan and bring to boil. Reduce heat and simmer for 15 minutes. Mix cornstarch with 1/3 cup water, add to berries and cook until thick. Cool, then spread on top of cream cheese mixture. Refrigerate. Cut into squares to serve.

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