Saturday, November 5, 2016

Retro Holiday Recipes

Inspire Guilt-Free Second Helpings

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.

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. 


1 cup unbleached pastry flour
pinch of salt
3 tablespoons sugar
4 eggs, separated
1/2 cup sugar
1 1/2 tablespoons boiling water
1 teaspoon vanilla
10 ounces truwhip whipped topping, thawed

Preheat oven to 375º F.  Line muffin tin with baking cups.  Sift flour and salt together, and set aside.
Take three tbsp. of sugar and set aside.

In a separate large bowl, mix egg yolks and 1/2 cup sugar and whip until fluffy with a mixer or eggbeater. Add 1 1/2 tbsp. boiling water and the vanilla.  Fold in the flour mixture.  Add a few drops of water if dry.

Using an electric mixer, whip egg whites to foam stage. Slowly add the 3 tablespoons of sugar and whip until stiff peaks form. Gently fold a third of the whites into the yolk batter a little at a time until the whites are thoroughly incorporated in the mixture.  Place mixture in muffin cups and fill until the cups are ¾ full.  Pans should not touch.  Bake for 15 minutes until golden brown and center is firm to the touch.  Let cool.

Once cool, fill a frosting bag with truwhip. Using a sharp fill tip, press the whipped topping into the center of cooled cupcake and squeeze gently, filling the center. Do not overfill.  Top with more truwhip and a chocolate chip for garnish.

Makes 16 truwinkies


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 350º 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


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


1 1/4 cups graham cracker crumbs
5 tablespoons melted butter
1/4 cup sugar
      4 ounces cream cheese
1 cup fresh pineapple (and natural juices in cup), chopped into 1/4 inch dices
1/2 cup coconut flakes
1 cup (or more to taste) truwhip whipped topping, thawed
2 tablespoons finely chopped pecans

Combine graham cracker crumbs with melted butter in a bowl; press evenly into a 9-inch tart pan (with removable bottom) insuring an even layer up to the sides.   Place in freezer to set until use.
Mix the sugar and cream cheese in an electric mixer until fluffy.  Add the chopped pineapple (and juice) and coconut and mix thoroughly.  Fold in the truwhip and mix thoroughly. Pour into the tart pan, smoothing down evenly.  Sprinkle with finely chopped pecans.  Place in freezer until set.
Allow tart to thaw a few minutes before serving.

Serves 8


8 ounces semisweet chocolate chips
1/2 cup half and half
4 ounces cream cheese
2 tablespoons sugar
10 ounces. frozen truwhip topping, thawed
Wholly Wholesome Readybake crust (or, one dark chocolate cookie crust-see below)
shaved dark chocolate curls (optional)

Bake (or make) crust. Set aside.
Place chocolate chips and 1/4 cup half and half into a microwave-safe glass bowl.  Melt for 30 seconds or until easy to mix, then whisk until blended.
Place cream cheese and sugar into an electric mixer bowl and beat until fluffy.  Add the remaining 1/4 cup half and half along with the melted chocolate and beat until smooth.  Gently fold in the truwhip with a spatula until fully combined. 
Pour filling into the pie shell or cookie crust and spread evenly.  Shave dark chocolate liberally on the surface.  Place in freezer until firm, 3-4 hours.

Thaw slightly before serving.

Serves 8

Dark Chocolate Crust
Dark chocolate wafer cookies
5 tablespoons butter, melted

Grind wafers in a blender until you have a total of 1 and 1/4 cups of crumbs.  Place in bowl with melted butter and mix.  Press into a pie plate or 9” spring-form pan with a fork and smooth surface with a spoon.  Place in freezer to set until use.

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