“Have fun while making this nutritious dessert right at your own home!”

INGREDIENTS

2 cups non-fat light vanilla or plain yogurt
1 small can (6 ounces) frozen orange juice concentrate
1 teaspoon vanilla extract

DIRECTIONS

• Blend ingredients until smooth.
• Pour into individual paper cups or molds and freeze.
• Insert popsicle sticks (if desired) when mixture is slightly frozen.

“It’s a recipe that standout among other cake recipe with its delightful treat!”

INGREDIENTS

Cooking spray
3/4 cup packed light brown sugar* (or Splenda Brown Sugar Baking Blend)
2 tablespoons butter (or light, trans-free spread*)
1 1/2 tablespoons grated, peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened (or light, trans-free spread*)
1 cup granulated sugar (or Splenda Granular*)
2 large egg yolks
1/2 cup fat-free milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup frozen fat-free whipped topping, thawed or fat-free whipped cream
*Used in nutritional analysis

DIRECTIONS

• Preheat oven to 350°.
• Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray.
• Add brown sugar and 2 tablespoons butter to pan, stirring until melted.
• Stir in ginger; cook 1 minute, stirring constantly.
• Remove from heat; arrange cranberries on top of brown sugar mixture.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, and salt.
• Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
• Beat in vanilla.
• Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form.
• Fold egg whites into batter; pour batter over cranberries in prepared pan.
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 15 minutes; run a knife around outside edge.
• Place a plate upside down on top of cake pan; invert cake onto plate.
• Top each serving with whipped topping.

“This is a delightful, sweet treat which is impossible to resist!”

INGREDIENTS

4 cored and thinly sliced apples
1 can (16 ounce) whole cranberry sauce
2 teaspoons melted trans free margarine
1 cup uncooked oatmeal
1/3 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon cloves

DIRECTIONS

• Preheat oven to 400 degrees.
• Combine the cranberries and apples in a bowl.
• Pour into an 8×8 inch pan.
• Combine melted margarine with oatmeal, brown sugar, and cinnamon until well blended.
• Sprinkle over apple/cranberry mixture.
• Cover and bake for 15 minutes.
• Uncover and bake for 10 more minutes until the topping is crisp and brown.

“It’s a healthy version of cheesecake with a refreshing treat to everyone!”

INGREDIENTS

Crust:
Nonfat cooking spray
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
Ingredients for filling:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar

DIRECTIONS

• Preheat oven to 300º F.
• Prepare the crust: Coat a 9-inch springform pan with cooking spray.
• Mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan in a medium bowl.
• To prepare the filling:
• Combine sugar and flour then add vanilla, cream cheese, and eggs in a large sized mixing bowl.
• Beat until smooth.
• Add milk, sour cream, citrus juices and peels and beat until smooth.
• Beat egg whites at room temperature at high speed until soft peaks form in a separate mixing bowl, using clean and dry beaters.
• Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form.
• Gently fold egg white mixture with cream cheese mixture.
• Pour into prepared crust and bake at 300º F for 1 hour or until set.
• Remove from oven and let completely cool on a wire rack.
• Cover and chill for 4 hours or overnight.
• Sprinkle with grated lemon, lime and orange zest before serving (optional.)
• Slice into 12 wedges.

“Have a surprise in your dessert with this healthy treat!”

INGREDIENTS

1 10-12 ounce box of Lite Extra Firm Silken Tofu (such as Mori Nu)
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 teaspoon vanilla extract (or almond)

DIRECTIONS

• Puree tofu, cocoa, sugar and vanilla in a food processor or blender until smooth.
• Note: For an extra touch, serve with a dollop light whipped cream and/or fresh berries!

“Have fun with this delightful dessert which will melt in your mouth plus a healthy treat – fat free.”

INGREDIENTS

4 cups sugar
1 tablespoon light corn syrup
1 1/2 cups non-fat milk
3/4 cup cocoa powder
1 tablespoon butter
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (variations: rum or almond extract or maple flavoring)

DIRECTIONS

• Combine sugar, corn syrup, milk and cocoa powder in a 4-quart saucepan and heat until sugar dissolves.
• Bring to a boil over medium-high heat and boil until a soft ball forms when tested in cold water.
• Remove from heat; stir in butter, vanilla and salt.
• Cool to lukewarm temperature.
• Beat on high until mixture begins to stiffen with an electric mixer.
• Spoon into a 9 x 13 pan sprayed with cooking spray and let harden.
• Cut into squares (about 80 pieces).

“It’s a perfect mixture, so delicious and yummy!”

INGREDIENTS

1 2/3 cup sugar
3/4 cup light butter, melted
2 tbsp water
2 eggs
2 tsp vanilla extract
1 1/3 cup all purpose flour
3/4 cup baking cocoa
1/2 tsp baking powder
Powdered sugar

• Preheat oven to 350. Spray a 13 x 9 baking dish with cooking spray.
• Combine sugar, butter and water in a large bowl.
• Stir in eggs and vanilla extract.
• Combine flour, cocoa, baking powder and salt in a medium bowl; stir into sugar mixture.
• Spread into prepared baking dish.
• Bake for 18-25 minutes or until a wooden pick inserted in the middle comes out clean.
• Cool completely and cut into squares.
• Sprinkle with powdered sugar if desired.

“This is preferable to everyone for the mixture contents of it comes from diet recipe. Enjoy!”

INGREDIENTS

1/3 cup semi-sweet chocolate chips
4 ounces light cream cheese, softened
1 teaspoon vanilla extract (or rum or almond)
1/3 cup cocoa powder
1 1/2 cups confectioner’s sugar

• Melt chocolate chips in a microwavable glass bowl for 1 minute until just melted. Stir with a spatula until smooth.
• Beat cream cheese until smooth by using an electric mixer.
• Add melted chocolate and vanilla; mix until smooth and creamy.
• Add cocoa powder and mix until blended.
• Gradually add sugar and beat until the dough is soft and creamy.
• Roll dough into 1-inch balls.
• Dip and roll balls into shallow bowls of either sifted confectioner’s sugar or sifted cocoa powder.
• Place truffles on a baking sheet lined with wax paper.
• Chill for at least an hour.
• Note: The mixture will be crumbly at first but will come together as dough.

“This mixture has the best quality that everyone loves to eat!”

INGREDIENTS

1 8 ounce package fat-free cream cheese, softened
1 8 ounce package light cream cheese, softened
2 tbsp non-fat milk
3 tablespoons sugar
1/2 tsp vanilla extract
1 can (16-21 ounces) light blueberry or cherry pie filling
24 gingersnaps

• Beat cream cheese, milk, sugar and vanilla extract in a medium bowl with an electric mixer on high speed until well blended.
• Place one gingersnap on the bottom by using muffin tins lined with paper liners or ramekins.
• Arrange 2 gingersnaps on each side of the liner or ramekin.
• Repeat this step for each liner or ramekin.
• Fill each liner or ramekin with 1/4 cup cream cheese mixture and top with 1/4 cup berry pie filling.
• Cover with plastic wrap and refrigerate for 8 hours or overnight.
• Option: To lower calories, use fresh berries mixed with a small amount of berry flavored syrup!

“It’s really delicious and wonderful!”

INGREDIENTS

1/2 cup soft trans-free margarine
1 cup honey
1 cup grated raw carrots
2 well beaten egg whites
2 cups all purpose or whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups quick cooking oats
1 cup raisins

• Cream together margarine and honey in a large bowl.
• Stir in carrots and egg whites.
• Stir together flour, baking powder, baking soda, salt, cinnamon, oatmeal and raisins.
• Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed. Do not over mix.
• Drop from teaspoon on a baking sheet sprayed with cooking spray.
• Flatten slightly and bake at 350 degrees for 10 minutes, or until lightly browned.