desserts

Baked Apple Streusel~2 stars
Recipe added 01/15/2003
4 med. apples, peeled, cored and thinly sliced (use firm apples)
1/2 cup unpacked brown sugar, divided
1/2 tsp cinnamon
2 Tbs fresh lemon juice
1/4 cup all-purpose flour
1/4 cup uncooked old-fashioned oats
3 Tbs reduced calorie margarine
Preheat oven to 350�. Stir together apples, 1/4 cup of brown sugar,
cinnamon and lemon juice; pour into a 1 1/2 quart baking dish. Cut
flour, oatmeal, remaining brown sugar and margarine together with a
pastry blender or fork in a med bowl; sprinkle over apple mixture.
Bake until apples are tender and top is brown, about 45 minutes. Yield
about 1/2 cup per serving.Makes 8 servings~2 stars per serving

Crepes with Fruit Filling sent in by Doris 11-30-2002
2 whole eggs
4 egg whites
1/2 cup plain flour (not self rising)
1/2 cup nonfat milk
1/2 teaspoon vanilla extract
1/4 cup Splenda (other sweetener would probably be okay)
Fruit or pudding and Cool Whip Free for filling
Mixing Directions:
Use mixer (or whisk) to slightly beat eggs, add milk, vanilla, sweetener and mix a few seconds. Add the flour a little at a time till most of the lumps are gone. Do not over mix. The batter will be thin.
Frying Directions:Heat nonstick skillet(s) to low (# 3 on my electric stove). Spray skillet with butter-flavored Pam. Pour batter into center of skillet and tip skillet
so it spreads out to form a thin crepe. Use 1/8 cup for small crepes or 1/4 cup for large. When batter is set, turn to fry other side. Place crepe on plate and continue with remaining batter.
Filling:
Use any fresh or cooked fruit, berries or low-fat pudding for filling.
For example:1 cup frozen blackberries (thawed), 1/2 cup Splenda. Add to the berries 1 tablespoon cornstarch made to a paste with 1/4 cup water and heat to thicken.
Banana pudding--made from Cook and Serve no-sugar vanilla pudding with a banana diced into it. (count extra points if you use very much)
Assembling Directions:Spread a little filling and some Cool Whip Free on each crepe and roll up. If desired, dust with powdered sugar or serve with additional whipped topping.
TIP: I use 2 or 3 skillets to speed up the frying process. Crepes can be served hot or cold.
: Whole recipe is 10 stars. Makes about 10 large crepes, 1star each OR 20 small crepes 1/2 star each

Raspberry Icebox Dessert (recipe added 11-01-2002)
12 servings @ 3.5 stars each
2 packages (3 oz each) of sugar-free raspberry JELL-O
2 cups boiling water
3 cups fresh or frozen raspberries
2 cups graham crackers crumbs
1/4 packed brown sugar
1/2 cup brummel and brown, melted
1-1/2 cups cold, skim milk
1 package (3.4 oz) instant fat-free vanilla pudding
1 package (8 oz) fat-free cream cheese
In a bowl, combine gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.
In a small bowl, combine the cracker crumbs, brown sugar, and Brummel & Brown. Press into a greased 9X13" pan. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another mixing bowl beat the cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.Sarah Beth

I just want to share this recipe with you all. I Love it.
Pumpkin Fluff
15 oz can of pumpkin
2 Cups fat free cool whip
1 to 2 tsp. pumpkin pie spice ( I use 2)
1 box of fat free vanilla or butterscotch pudding mix (dry)
Mix together with hand mixer. Pour into dessert cups.
Makes 4 servings. ( 1 cup per serving)1 star for each serving.Very filling!! AND Pumpkin counts as a vegetable!
Enjoy!! Helen P

Here's one that should take care of even more than your chocolate craving. This is from Joanna Lund's cookbook entitled "Cooking Healthy With the Kids in Mind"
BABY RUTHY DELITES
Serves 8
2 tablespoons plus 2 teaspoons reduced-calorie margarine
1/4 cup Brown Sugar Twin
1/4 cup Peter Pan reduced fat chunky peanut butter
1 teaspoon vanilla extract
1 cup (3 ounces) quick oats
1 (4-serving) package Jello Sugar-free instant chocolate pudding mix
1 (4-serving) package Jello sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk powder
2 cups water
3/4 cup Cool Whip Lite
2 teaspoons hershey's lite chocolate syrup
Preheat oven to 375 degrees. In a small saucepan, combine margarine and Brown Sugar Twin. Cook over medium heat until margarine melts. Stir in peanut butter and vanilla extract. Continue cooking until peanut butter melts, stirring constantly. Add oats. Mix well to combine. Pat mixture into an 8 X 8 inch baking dish. Bake for 10 minutes. Place baking dish on a wire rack and allow t cool. In a medium bowl, combine dry pudding mixes. Add dry milk powder and water. Mix well using a wire whisk. Spread pudding mixture evenly over cooled crust. Refrigerate until set, about 30 minutes. Spread cool whip lite evenly over set pudding layer. Drizzle chocolate syrup evenly over top. Refrigerate for at least 15 minutes. Cut into 8 servings
156 calories, 4 gm fat, 2 gm fiber = 3 stars per serving

Apple Apeel's
1 pkg reduced fat crescent rolls - 8 serving size, 1 pkg SF vanilla pudding mix, 1 pkg SF lemon jello mix, 1 1/3C water, 3C apples, peeled, cored and diced, 1 1/2tsp cinnamon, 8oz FF cream cheese, 2tbsp sugar.
Preheat oven to 425. Spray a 9X13 cookie sheet with a rim with cooking spray. Pat rolls in pan being sure to seal perforations. Bake 6-8 minutes or til light golden brown. Cool. In medium pan combine pudding mix, dry jello, and water. Add apples and 1tsp cinnamon. Cook over medium heat, stirring constantly, til mixture thickens. Meanwhile in medium bowl combine cream cheese, sugar and 1/2tsp cinnamon. Spread evenly over cooled crust. Spread cooled apple mixture evely over top of cream cheese. Chill about 2 hours. Cut into 16 squares.16 squares = 2 stars each Mary Jo

Apple/Peach Cobbler
1 1/2C flour, 3/4C sugar, 1tsp baking powder, 1/8tsp cinnamon, pinch ground nutmeg, 1C FF milk, 1 large egg, 1 egg white, 1/2tsp vanilla, 1/2tsp grated lemon rind, 3C apples or fresh or thawed frozen peaches.
Preheat the oven to 375. Spray an 8 inch square baking dish with nonstick spray. Combine the flour, 1/2C of the sugar, baking powder, cinamon, and nutmeg. Then add the milk, egg, egg white, vanilla, and lemon rind. Mix together and stir until just blended. Layer the apples or peaches in the baking dish. Sprinkle with the remaining sugar. Spoon the flour mixture over the fruit. Bake until the topping is brown and springs back when touched, 45-60 minutes. Serve hot.6 servings = 3 stars per serving Mary Jo

FRUIT & CREAM FREEZES
� cup walnuts
2 very ripe bananas
2 cups not fat sour cream
1 8 ounce can unsweetened crushed pineapple
(reserve juice)
1/3 cup mini marshmallows
� cup sugar
1tsp vanilla extract
6 maraschino cherries,halved
Line 12 2 � muffin cups with foil liners
Place the walnuts in a blender or food processor
Pulse several times, until coarsely chopped.
Add the bananas & pulse until just blended.
Add sour cream, pineapple and its juice,marshmallows,
Sugar & vanilla extract pulse until just blended
Spoon � cup of the mixture into each lined cup
Freeze until firm at least 2 hours
Soften in the refrigerator 15-20 minutes
Serve garnished with a cherry halves
Yield 12 1= serving
stars 2 per serving

Got this recipe from another list...sounded too good not to pass on. Can't
wait to try it. Marsha Magic Dessert servings | 10
estimated stars per serving | 3
1 small box fat-free sugar-free chocolate instant, pudding made with 1 1/2
cups 1% or skim milk.
1 small box fat-free, sugar-free vanilla instant pudding made with 1 1/2 cups
1% or skim milk
2 sleeves fat-free saltines ( I used only 1 1/2 sleeves)(or you can use graham crackers either way it is a hit)
1 container, 8 oz., fat-free cool whip
Mix puddings with milk. Divide and stir in cool whip. Layer rectangle shaped pan with crackers.
Add layer of pudding, another layer of crackers and another of pudding. Top with layer of crackers. Refrigerate 6 hours or more.
Optional: Drizzle with chocolate syrup or sliced strawberries if you wish. You can also put Cool Whip on top. Entire recipe is 32 points.
Here's the magic part- after the dessert sits, the crackers taste exactly like a thin layer of either phyllo or pie crust. You must let it sit for a
few hours or the crackers will not soften.

YUM YUM YUM! I made this, this weekend it was a hit with everyone. It is delicious! SARAH BETH
Cherry Angel Trifle
3 stars per serving
One serving equals 150 calories, 219 mg sodium, trace fat.
1 pkg. (3-oz) sugar-free cherry gelatin
1 cup boiling water
1 prepared angel food cake (10 in.), torn into 1-inch cubes
1 can (20-oz) light cherry pie filling
1 carton (12-oz) Fat-Free Cool Whip
Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the
cake cubes into a 3-qt trifle or clear glass serving bowl or dish (used so
the beauty of the dessert shows thru). Dribble half the gelatin over cake
cubes. Spoon half of cherry pie filling evenly over top. Repeat layer.
Chill for at least 1-hour. Top with Cool Whip. Yield: 16 servings.
Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Raspberry Brulee Recipe
3 stars / Serving Makes 6 Servings -- Serving Size: 6 ounces
1 cup raspberries
2 cups nonfat milk
2 tablespoons nonfat powdered milk
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla
4 teaspoons packed brown sugar
Preheat oven to 325 degrees. Gradually add powdered milk to liquid milk and mix
until dissolved. Add egg substitute, sugar, and vanilla and mix well.
Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-teaspoon brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately.
Nutrients per serving: Calories 152; Total fat 4 g; Sodium: 117 mg; fiber: 1 g Sarah Beth

peach crisp cups
Prep Time | 15 min
Cook Time | 30 min
Level of Difficulty | Easy
desserts | We couldn't resist selecting these sweet, fruity dessert cups for our Golden Spoon Awards peach theme. Sounds delicious!
Ingredients
8 medium peach(es), sliced
8 tsp sugar
8 serving(s) cooking spray, or enough to coat custard cups
1/2 cup(s) uncooked quick oats
1/2 cup(s) all-purpose flour
1/4 cup(s) packed light brown sugar
6 tbsp reduced-calorie margarine
2 tsp reduced-calorie margarine
1 tsp almond extract
Instructions
Preheat oven to 375�F. Combine peaches and granulated sugar. Spoon into eight greased 6-ounce custard cups. (Note: Use cooking spray to grease cups.)Combine oats, flour and brown sugar. Cut in margarine until mix resembles coarse crumbs. Sprinkle with almond extract and toss; sprinkle over peaches. Bake for 30 minutes or until bubbly and golden brown.
Note: This Golden Spoon Awards honoree was selected by our staff from the Community Recipe Swap. Its POINTS� values have been verified, but the recipe has not been tested by our kitchen. To see other Golden Spoon Awards honorees and learn how to submit your recipes for consideration,

Chocolate Banana Parfait:
2 Cups cold fat free milk
1 pkg Chocolate flavored fat
free pudding.
2 medium Bananas, sliced
1/2 cup thawed fat free
Cool Whip
1 TBSP chopped Walnuts
Pour milk into medium bowl, add pudding mix, beat with wire whisk 2
minutes. Spoon 1/2 the pudding evenly into 4 dishes. Layer with
Banana slices, whipped topping and remaining pudding. Sprinkle with
walnuts. This makes 4 servings for 3 stars each.

Cookies & Creme Snacks:

2 Cups Reduced fat chocolate wafer cookie crumbs
1 12 oz fat free cool whip, thawed
prep 5 minutes plus refrigeration. Stir cookie crumbs into whipped
topping, spoon into snack cups, refrigerate or freeze until ready to
serve. This makes 13 1/2 cup serving for 3 stars each.