truwhip Whipped Topping's Naturally Delicious Retro Dessert Recipes Inspire Guilt-Free Second Helpings This Holiday Season

BOISE, Idaho, Nov. 4, 2010 /PRNewswire/ -- If visions of Chocolate Peppermint Cream Puffs dance through your head, you will celebrate truwhip's all-natural recipes for retro holiday desserts that recall the joyful tastes of seasons past.  This holiday season, families can get a head start on New Year's resolutions for healthier eating with deliciously "retro-fitted" recipes that are 100% natural and 70% organic for wholesome holiday fare.

With only 30 calories and two grams of fat per serving, truwhip promises guilt-free enjoyment of classic desserts such as Chocolate Peppermint Cream Puffs, a spicy yet cool Natural Ginger Cheesecake, a tantalizing Tropical Holiday Pina Colada Tart, and truwinkies, which make every day a holiday.  

Take your taste buds back to the days of your youth with truwhip's dessert recipes that celebrate the decadent flavors of the season without the unhealthy ingredients.  These simple yet sensational retro recipes take less than an hour to prepare.  Find them all at truwhip.com

CHOCOLATE PEPPERMINT CREAM PUFFS

3/4 cup hot water

pinch of salt

1 tablespoon butter

3/4 cup bleached cake flour

3 large eggs

10 ounces truwhip whipped topping, thawed

1 teaspoon peppermint extract

8 oz. semisweet chocolate pieces

1/2 cup milk

Preheat oven to 350 degrees F.

Place water, salt and butter in a small saucepan and bring to a boil.  Remove from heat and quickly add the flour.  Mix immediately with a wooden spoon, set pan over medium heat and continue stirring until mixture forms a thick consistency and is no longer moist. Put mixture into a food processor and cool it down with a few turns. (The dough may break up but it will come together when the eggs are added in the next step.)

Beat the eggs with a fork until you see air bubbles. Set aside a tablespoon of egg for an eggwash. Slowly add the beaten eggs to the food processor, processing every 5 seconds until the eggs are thoroughly mixed into the dough and texture is smooth and very fluffy.

Grease a cookie sheet or use a silpat liner.  Place rounded mounds of dough (about 2 tablespoons each) 2 inches apart on the sheet.  Brush eggwash on the tops.  Bake in the preheated oven for 40 minutes until the dough is cooked and forms a browned puff.  Let cool.

Carefully make a slice in the top of each puff; the slice should extend halfway through the center of the puff.  Scoop out excess dough.  Put 3 cups of truwhip into a bowl.  Add 1 tablespoon of peppermint extract and mix thoroughly.  Spoon truwhip into emptied puff shells.  Refrigerate before serving.

Just before serving, melt chocolate and milk in a microwave-safe bowl for 30 seconds.  Mix with a whisk until it reaches sauce consistency, adding a few drops more milk, if necessary.  Drizzle over chilled, filled creampuffs before serving.

Serves 6

NATURAL GINGER CHEESECAKE

1 1/4 cup graham cracker crumbs (for crust)

5 tablespoons butter, melted

8 ounces cream cheese

1/3 cup sugar

1 teaspoons vanilla

1/2 cup candied ginger, finely chopped

8 ounces mascarpone cheese

pinch of nutmeg

10 ounces truwhip, whipped topping, thawed

gingersnap crumbs (for garnish)

Combine graham cracker crumbs with melted butter and mix well. Press into a 10-inch spring-form pan evenly.  Set aside in the freezer until use.

Whip cream cheese, sugar, vanilla, nutmeg and candied ginger into electric mixing bowl until smooth.  Add the mascarpone cheese and truwhip and whip again until fully mixed and fluffy. Spoon mixture into the gingersnap crust, filling to the top.  Sprinkle with ground gingersnap crumbs for garnish.  Chill in the freezer.

Thaw slightly before serving.

Serves 8

SOURCE truwhip