Homemade Fat Free Marshmallow

coolwhip121I thing that I don’t like about marshmallow is that it’s too sweet for me. That’s why I was very excited when I came across this low calorie homemade marshmallow recipe at Say Yes website.  I adopted to make it just the right sweet for me using fat-free whipped cream. Now you can enjoy fat-free marshmallows with your fat-free, sugar-free hot chocolate guilt free. Happy reading.


  • 1 container of fat free whipping cream
  • 1/2 cup of water
  • Large mixing bowl
  • Spoon
  • Wax paper
  • Tray
  • Mini cookie cutter (can use any shape you want; I use something like this)


  1. Pour the whipped cream into a mixing bowl and add the 1/2 cup of water. Adding the water is necessary so it freezes well enough to cut out pieces that hold their shape.
  2. Mix well with a spoon until the water is incorporated evenly into the whipped cream.
  3. Line tray with wax paper. Pour the mixture into the tray (you’d like it ideally about at least 1/2 inch thick or more) and freeze at least 4 hours.
  4. Lift wax paper out of sheet and place on a table.
  5. Cut out shapes with your cookie cutter and place layers of the mini marshmallows between sheets of wax paper in a freezable container.
  6. Store in the freezer and pull out individual marshmallows as needed for fancy hot chocolate!

Fat Free Hot Chocolate Mix

The holiday is not complete without enjoying warm hot chocolate with our loved ones in the cold holiday seasons. However, the hot chocolates can be full of calories and sugar. That’s today I am bringing a fat-free, sugar-free (diary free optional). Hope you enjoy the holidays and keep yourself warm with this healthy version of hot chocolate. Happy reading.


  • 1 cup Splenda
  • 1/2 cup Unsweetened cocoa
  • 1 (1 oz) package fat-free sugar-free instant Vanilla pudding mix
  • 3 cups nonfat dry milk powder


  1. Mix all ingredients together.
  2. Store in airtight container.
  3. To make a cup of hot chocolate use 1/4 cup of mix and 1 cup cold water and heat up after mixing due to the instant pudding.
  4. Enjoy with homemade low calorie marshmallow.

Cream Cheese Mints

With just six days left in Christmas, I want share this mouth watering easy to make treat that will be easy to make and is healthy. I came across this recipe on Christy Jordan’s  Southern Plate.


  • 8 ounces softened fat free cream cheese
  • 3 tablespoons I Cannot Believe It’s Not Butter softened
  • 7-8 cups cane sugar (start with 7, reserve 1 cup for dipping later; I use organic cane sugar but you can also use confectioner’s sugar)
  • 4-6 drops peppermint oil


  1. Place softened cream cheese, butter, and peppermint oil in a large mixing bowl. Beat with an electric mixer until fluffy.
  2. Add 7 cups of sugar and beat again until dough like in consistency. It will seem stiff and dry at first but after a minute or two it will come together. If it is too dry to form balls after you are done mixing (this is rare), add in a tablespoon of fat free milk and mix again.
  3. Form into small one inch balls and place on waxed paper.
  4. Roll each ball into sugar and flatten slightly with your fingertip, a fork, the back of a spoon, or a tiny seasonal stamp (something like this).
  5. Allow mints to dry for a few hours before storing. If they will be eaten in a day or two, I leave them out at room temp in an airtight container. For longer storage, place in the refrigerator.

This is a great treat to make with your family. After all, togetherness is a great holiday treat. Happy reading.


Edible Fruit Tree

You says you cannot enjoy your own unique edible fruit creation for the holidays with your family at the fraction of the cost as the professional made kind and look just as great. I just as excited so find this unique creation while searching for unique easy to make creative holiday recipes for you guys at the Ginger and Garlic Blog. Hope you enjoy creating with unique treat with your loved ones. Happy reading.
  • 1 styrofoam cone (small or medium size) from your local craft store. It can be something like this.
  • Toothpicks
  • Cookie cutters with various shapes (similar to these)
  • Assorted fruits  such as green and black grapes, strawberries, kiwis, raspberries, mountain-dew and a honeydew melon.
  • Cilantro for garnish.


  1. If you only have a white one then you can drape some green paper on a white cone or attach fruits very densely so it resembles more like a tree trunk.
  2. Using the cookie cutters create various shapes out of the melon slices.
  3. Attach toothpicks to the styrofoam cone. Attach one piece each of a fruit to a toothpick. (Think free-form; as the tree starts building you will know more about which fruit combinations are looking better and how densely packed you want your tree to be).
  4. Continue building the tree as dense as you want!
  5. Use cilantro leaves as grass garnish.
  6. Enjoy your new edible fruit tree!!

Roasted Turkey Pinwheel


Now that Thanksgiving is over. What do you all do with the leftover turkey meat? I for one love making leftover roasted turkey pinwheel. This is the recipe hope you like it.


  • 1 can (8 oz) Pillsbury™ refrigerated Reduced Fat Crescent Rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons fat free ranch dressing
  • 1/4 cup leftover shredded turkey meat. I liked to take the white meat if there are any I lightly cook it in olive oil and 1 small chopped onion until the onion is golden with little bit of seasoning as desired.
  • 1/2 cup finely shredded fat free cheddar cheese (2 oz)
  • 1/4 cup chopped green onions (4 medium)
  • 1/2 jalapeno


  1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal.
  2. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
  3. Spread dressing over each rectangle to edges.
  4. Sprinkle each with turkey, cheddar cheese, jalapeno and green onions.
  5. Starting with one short side, roll up each rectangle; press edge to seal.
  6. If too soft leave in refrigerator for 1o minutes to harden a bit.
  7. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
  8. Bake 12 to 17 minutes or until edges are deep golden brown.
  9. Immediately remove from cookie sheet.
  10. Serve warm.

Chocolate Delight


I made this second desert for the Thanksgiving dinner, which everyone absolutely enjoyed.


  • I cup all purpose flour
  • I  stick I Cannot It’s Butter, softened
  • 1 cup finely chopped pecans
  • 6 tablespoons Hershey’s Unsweetened Cocoa
  • Pinch of Salt
  • 8 oz of fat free cream cheese, softened
  • 1/2 cup Splenda
  • 2 8-oz fat free cool whip
  • 1 3.9-oz fat free sugar free instant jello chocolate pudding
  • 3 cups fat free half and half milk
  • Semi-Sweet chocolate for garnish

Crust Instructions

  1. Combine flour, butter, pecans, cocoa, and salt and press into the bottom on a 13X9 baking dish.
  2. Bake at 325 dish for 25 minutes.
  3. Cool completely.

Filling Instructions:

  1. Mix cream cheese and splenda with an electric mixture until smooth. Fold in half cool whip and mix until combined. Spread the mixture evenly onto crust. Let the cream cheese layer to set in refrigerator for an hour.
  2. Mix pudding mixes, milk, and 2 tablespoon of splenda with an electric mixer until combined then mix on medium speed for two minutes. Spread mixture evenly onto cream cheese layer and again leave in the refrigerator the the pudding to set.
  3. Spread remaining cool whip onto chocolate layer then sprinkle with shredded semi-sweet chocolate.

Chocolate Cheesecake

20141126_223542[1]For Thanksgiving, we have a years old tradition of going to our aunt’s house to celebrate. However, this year I have decided to make two deserts, chocolate cheesecake and chocolate delight cake and I will share the recipes for both. I tried to make substitute Splenda for sugar since we have a lot of diabetics in the house with genetic carotid artery blockage. Hence, I also have to find fat free alternatives as well. Hope you enjoy the diabetic friendly recipe. *Please note that the splenda from cheesecake was added was added one spoon at a time just to make it sweet enough for my family who eats very little sugar. You should add to for your taste-bud. Everyone loved the cheesecake and asked for the recipe so I guess it was a success. It was a trial and error. I always have to experiment because of because special dietary needs of my family.

Ingredients for Chocolate Crumb Crust

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredient

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 3 package (8 oz each) fat free cream cheese, softened
  • 1 can (14 oz) fat free evaporated milk
  • 5 eggs
  • 1 tablespoons vanilla extract
  • 3 tablespoons Splenda*

Crust Instructions

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in water crumbs, sugar, and cocoas, blend wells.
  3. Press mixture onto bottom and 1/2  to 1 inch up side of springform pan.
  4. Bake at 300 degree F for 10 minute

Cheesecake Instructions:

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in cocoa until smooth and set aside.
  3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in evaporated milk, splenda, until smooth. Add eggs and vanilla; beat well. Pour batter into on top of crust.
  4. Bake 1 and 10 minutes or until set at 300 degree F (Center will be soft). Remove pan from from oven to wire rack.
  5. Cool and remove from spring from.
  6. To serve garnish as desired. 12 servings. Refrigerate leftover cheesecakes.