| ALL RECIPES ON THIS PAGE ARE NEW AS OF 10-21-2002. ANY RECIPE ADDED AFTER THIS DATE WILL BE ADDED TO THE TOP OF THE PAGE ALONG WITH THE DATE IT WAS ADDED. Blueberry Bread Pudding Serves 6 - 5 stars each (I cut it into 8 servings and it came out to 2 stars using my ingredients) 6 slices 1 star bread (I used Pepperidge Farm Light 7 grain) 1 cup blueberries 2 T light margarine (I used Brummel & Brown) 2 cups skim or 1% milk (I used Skim) 2 eggs, 2 egg whites (I used 3/4 cup Egg beaters) 3/4 cup sugar (I used Splenda) 1 teaspoon vanilla 1 teaspoon cinnamon tear bread into small pieces, into a greased 8" square pan. melt margarine and drizzle over bread cubes. sprinkle blueberries on top. In mixing bowl combine milk, eggs, sugar, vanilla, and cinnamon. Mix together and pour over the bread mixture. Bake in a 350 degree oven for 55 minutes, the top should spring back lightly when touched. Cut into 6 pieces and enjoy with a little cool whip! I cut it into 8 pieces and used 2 TBS Cool Whip Free - AWESOME!!!! Especially right out of the oven!!! Note: Don't forget to keep any leftovers in the fridge! Holly Banff Mandarin Tapioca Pudding ~ 4 servings / 2 stars (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package Jello sugar-free orange gelatin 2 Tablespoons Quick Cooking Minute Tapioca 2/3 cup nonfat dry milk powder 2 cups water 1 cup (one 11-ounce can) mandarin oranges, drained and rinsed In a large saucepan, combine dry pudding mix, dry gelatin, dry tapioca, dry milk powder and water. Let set 5 minutes. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in mandarin oranges. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 30 minutes. 120 calories, 0 gm fat, 0 gm fiber WHITE CHOCOLATE MOUSSE Ingredients 1 package(s) unsweetened gelatin, unflavored 1 tbsp sugar 1 1/3 cup(s) low-fat milk 6 oz white chocolate chips 1 tsp vanilla extract 1 1/3 cup(s) fat-free whipped topping 1 cup(s) sweetened frozen red raspberries, thawed and pureed Instructions In saucepan, combine gelatin and sugar; stir in milk. Let stand 1 minute. 2.Stir over low heat until gelatin is dissolved, about 5 minutes. Add white chocolate and continue cooking, stirring occasionally until chocolate is melted. Stir in vanilla. Remove from heat and whisk until mixture is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds, about 20 minutes. 3.Fold in whipped topping. Pour into eight 4-oz ramekins. Freeze until firm, about 4 hours. 4.To serve: Dip ramekin into hot water for about 30 seconds. Run knife around sides and turn onto plate. Spoon pur�ed raspberries over top. Repeat with remaining ramekins. Serves | 8 stars per serving | 3 |