“This dessert completes our appetite!”

INGREDIENTS   

1/2 cup sugar
¼ cup unsweetened cocoa
3 tbsp. cornstarch
1/8 tsp.  salt
2 1/2 cups skim milk
1 1/2 tsp.  vanilla

DIRECTIONS   

• Combine the sugar, cocoa, cornstarch and salt in a heavy medium saucepan.
• Stir in milk.
• Cook and stir over medium heat until thickened and bubbly (do not let burn).
• Cook and stir for 2 more minutes.
• Remove from heat.
• Stir in vanilla.
• Pour the pudding into a bowl or dessert dishes.
• Cover the surface with plastic wrap.
• Chill thoroughly.

“It’s a fat free frozen yogurt with a delectable taste!”

INGREDIENTS   

1/4 cup butter
1/2 cup sugar
1 cup sifted all-purpose flour
1/4 tsp. salt
2 tsp. baking powder
1/2 cup skim milk
1 1/2 cup frozen blackberries
1/2 cup sugar
1 cup skim milk

DIRECTIONS   

• Preheat the oven to 375°F. Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray.
• Cream the butter together with 1/2 cup sugar until light and fluffy.
• Sift the flour together with salt and baking powder.
• Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk; beat until smooth.
• Pour into prepared pan.
  Spoon berries over batter.
• Sprinkle 1/2 cup sugar over berries.
• Pour 1 cup milk over top.
• Bake for 45 to 50 minutes.
• Batter will rise to top and create custard within.
• Note: Raspberries, blueberries or sliced peaches (canned – #2 can or fresh) or canned tart cherries may be used. Sugar that is sprinkled on top may be lowered to 1/4 cup depending on sweetness of fruit (like canned peaches). If using canned fruit, drain before using.

“It’s a traditional apple dessert with a cinnamon within!”

INGREDIENTS   

4 medium apples, peeled and sliced
1/4 cup apple juice
2 tbsp. "measures like sugar" brown sugar calorie-free sweetener, divided
2 tbsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup regular oats, uncooked
2 tbsp. chopped walnuts
2 tbsp. margarine

DIRECTIONS   

• Preheat the oven to 375°.
• Combine apple, apple juice, 1 tablespoon sweetener, lemon juice, cinnamon, and nutmeg; toss lightly to coat apple.
• Place in an 8 inch square baking dish.
• Combine oats, nut remaining 1 tablespoon sweetener, and margarine; sprinkle over apple mixture.
• Bake at 375° for 30 minutes or until apple is tender and topping is lightly browned.
• Serve warm.

“It’s a delicious apple dessert!”

INGREDIENTS   

1 1/2 tsp. freshly grated nutmeg
1/2 cup sugar
3 cups 1/4-inch bread cubes
2 tbsp. melted margarine like olive oil ICBINB
   Grated rind of 1 lemon
2 pounds large apples
2 to 4 tbsp. cold water (optional)

DIRECTIONS   

• Preheat the oven to 375°F.
• Combine the nutmeg and the sugar and set aside 2 tablespoons.
• Put the bread cubes in a bowl and toss with the rest of the sugar mixture, the melted butter, and the lemon rind.
• Peel, core, and slice the apples into fairly thick wedges.
•  Line the bottom of a heavy 1 1/2-quart casserole with 1 cup of the bread cubes.
• Layer half of the apples over the bread and top with 1/2 cup of the bread cubes.
• Layer the rest of the apples in the casserole and sprinkle with water.
• Cover with the rest of the bread cubes and evenly sprinkle the reserved 2 tablespoons of sugar over the top.
• Put the lid on the casserole or cover tightly with foil.
• Bake in the center of the preheated oven for 40 minutes.
• Take the lid off the Betty, and bake for 10 to 15 minutes longer, or until apples are tender and the topping is brown.

 “It’s the best treat which has a healthy attributes!”

INGREDIENTS   

1 1/2 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 t tsp. ground cinnamon, divided
3 tbsp. Dried Plum Purée (below)
1 tbsp. cold butter or margarine
3/4 cup nonfat milk
1 can (21 ounces) apple pie filling

DIRECTIONS   

• Preheat the oven to 400 °F. In large bowl, mix flour, 1/3 cup sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon.
• Cut in dried plum purée and butter with pastry blender until mixture resembles coarse crumbs.
• Mix in milk just until blended.
• Spread pie filling evenly in 8-inch square baking dish or pan.
•  Spoon batter over pie filling in 6 equal mounds.
• Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.
• Bake in center of oven for about 35 minutes until top is baked through and springy to the touch.
• Serve with fat free frozen vanilla yogurt, if desired.
• To prepare plum purée ( 1 cup):
  1. Combine 1 1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in a food processor or blender.
  2. Pulse on and off until dried plums are finely chopped and smooth.
  3. Store the leftovers in covered container in refrigerator for up to two months.

“It’s a delectable comfort food which everyone loves to eat!” 

INGREDIENTS   

2 – 16 ounce packages unsweetened frozen peaches
2 tbsp. cornstarch
2 tsp. lemon juice
1/2 tsp. grated lemon rind
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
3 tbsp. margarine, softened
1/2 cup quick rolled oats

DIRECTIONS 

• Preheat the oven to 375°.
• Lightly toss peaches with cornstarch.
• Place peaches in 8 inch square baking dish that has been lightly sprayed with cooking oil spray.
• Sprinkle lemon juice and rind over peaches.
• Mix the sugar, flour and spices and stir in oats and margarine until crumbly.
• Sprinkle the mixture over peaches.
• Bake for 45 minutes or until top is golden brown.