“It’s fantastic, attractive and yummy!”

INGREDIENTS   

2-1/2 cups strawberries
1/4 cup granulated sugar
1 envelope unflavored gelatin
2 tbsp. frozen limeade or frozen lemonade concentrate, thawed
3 slightly beaten egg whites
3 tbsp. orange juice, divided
1 – 3 ounce package ladyfingers, split
1/2 of an 8 ounce container frozen light whipped dessert topping, thawed
   Sliced strawberries (optional)

DIRECTIONS 

• Place the 2-1/2 cups strawberries in a blender container or food processor bowl.
• Cover and blend or process until nearly smooth.
• Measure strawberries (you should have about 1-1/2 cups.)
• Stir the sugar together with gelatin in a medium saucepan.
• Stir in the blended strawberries and limeade and lemonade concentrate.
• Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
• Gradually stir about half of the gelatin mixture into the egg whites.
• Return mixture to the saucepan.
• Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil.
• Pour into a medium bowl; stir in 1 tablespoon orange juice.
• Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
• Cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch spring form pan.
• Arrange remaining split ladyfingers in the bottom of the pan.
• Drizzle the 2 tablespoons orange juice over the ladyfingers.
• Fold whipped topping into strawberry mixture.
• Spoon into prepared pan.
• Cover and chill about 2 hours or until set.
• If desired, garnish with the sliced strawberries and mint.

“It’s great and fantastic, so delicious!”

INGREDIENTS   

1 – 3 ounce package sugar-free peach Jello
1/4 cup boiling water
2 – 8 ounce containers low-fat peach yogurt
1 – 8 ounce container Cool Whip Free, thawed
1 reduced fat graham cracker crust

DIRECTIONS 

• Dissolve jello in boiling water by using a mixing bowl; whisk in yogurt.
• Fold in Cool Whip.
• Pour into crust and refrigerate several hours or overnight.

“It’s so attractive and delicious!’

INGREDIENTS   

2-1/2 cups fresh or frozen strawberries (no sugar added)
1/4 cup sugar
1 envelope unflavored gelatin
2 tbsp. frozen limeade concentrate or frozen lemonade concentrate, thawed
3 slightly beaten egg whites
1 tbsp. orange juice
1 – 3 ounce package ladyfingers, split
2 tbsp. orange juice
1/2 of an 8 ounce container frozen light whipped dessert topping, thawed
   Sliced strawberries (optional)
   Chocolate curls (optional)

DIRECTIONS 

• Place the 2-1/2 cups strawberries in a blender container or food processor bowl.
• Cover and blend or process until nearly smooth.
• Measure strawberries (you should have about 1-1/2 cups.)
• Stir the sugar together with gelatin in a medium saucepan.
• Stir in the blended strawberries and limeade and lemonade concentrate.
• Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
• Gradually stir about half of the gelatin mixture into the egg whites.
• Return mixture to the saucepan.
• Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil.
• Pour into a medium bowl; stir in orange juice.
• Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
• Cut half of the split ladyfingers in half crosswise while mixture chills; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9 -inch spring form pan.
• Arrange remaining split ladyfingers in the bottom of the pan.
•  Drizzle the 2 tablespoons orange juice over the ladyfingers.
• Fold whipped topping into chilled strawberry mixture.
• Spoon into prepared pan.
• Cover and chill about 2 hours or until set.
•  If desired, garnish with the sliced berries or chocolate curls.

“It differs from their mixtures, still has its quality.”

INGREDIENTS   

1 envelope unflavored gelatin
1/2 cup cold water
1 – 7 1/2 ounce jar marshmallow cream
1 16-ounce can pumpkin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
1 cup frozen low fat whipped topping, thawed

Graham Cracker Crust:

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tbsp. light margarine or non-saturated fat margarine, melted
1/4 cup sugar
   Cooking oil spray

DIRECTIONS 

1. To prepare crust
1. Combine first 3 ingredients; toss with a fork until moist.
2. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.
2. Combine gelatin and cold water in medium saucepan; let stand for 1 minute.
3. Cook over low heat, stirring constantly, until gelatin is completely dissolved.
4. Blend in marshmallow cream, pumpkin, spices and salt.
5. Chill until mixture mounds when dropped from a spoon.
6. Fold in whipped topping.
7. Turn into pie crust and chill until set, about 2 hours.

No one will not taste a difference in this lower fat version!

It has a different version but you can not recognize the flavor of it. Try and enjoy!

INGREDIENTS   

1 – 15 ounce can pumpkin (about 2 cups)
1 – 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
4 egg whites
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 – 9 inch unbaked pie crust

DIRECTIONS 

• Preheat the oven to 425°.
• Whisk pumpkin, milk, egg whites, spices and salt in medium bowl until smooth.
• Pour into crust.
• Bake for 15 minutes.
• Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean; cool.
• Garnish with fat free thawed frozen whipped topping, if desired.
• Refrigerate leftovers.

“It’s another delicious treat for us. Let’s try, and enjoy!”

INGREDIENTS   

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tablespoons light margarine or non-saturated fat margarine, melted
1/4 cup sugar
   Cooking oil spray

DIRECTIONS 

  To prepare crust:

• Combine first 3 ingredients; toss with a fork until moist. P
• Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.

“This is really good and yummy!”

INGREDIENTS   

1 Recipe for Low Fat Pastry – Single Crust
6 cups fresh sweet strawberries, sliced
1 cup water
1/4 cup sugar
2 tbsp. cornstarch
   red food coloring (optional)

DIRECTIONS   

• Prepare the pastry for single crust pie and following baking directions.
• Place one cup of the strawberries and the water in a food processor or blender.
• Cover and process until smooth.
• Remove and place mixture in a small saucepan; bring to a boil.
• Reduce heat and simmer for 2 minutes.
• Combine cornstarch and sugar in a slightly larger saucepan.
• Add water-berry mixture.
• Cook and stir over medium heat until bubbly.
• Cook and stir for 2 more minutes.
• Remove from heat and stir in enough food coloring (usually a few drops will do) to tint a rich red color if desired.
• Cool to room temperature.
• Fold remaining strawberries into cooled mixture and pour into prepared pastry shell.
• Cover and chill for three to four hours.
• If desire, top with thawed fat free whipped topping just before serving.

“This can be served as easy upon taking it out from the refrigerator.”

INGREDIENTS   

1 cup drained canned peaches in light syrup, chopped
3 tbsp. "measures like sugar" calorie free sweetner, divided
3/4 tsp. ground cinnamon
1 tbsp. all-purpose flour
1 – 10 ounce can refrigerated buttermilk biscuits
   Butter flavored cooking spray

DIRECTIONS   

• Preheat the oven to 375°.
• Combine peaches, 2 tablespoons sweetener, and 1/2 teaspoon cinnamon.
• Sprinkle flour over work surface.
• Separate biscuits; place on floured surface.
• Roll each biscuit to a 4 1/2 inch circle.
• Place the 1 heaping tablespoon peach mixture over half of each circle.
• Brush edges of circle with water; fold in half.
• Seal edges by pressing with a fork.
• Place pie on a large un-greased baking sheet; coat with cooking spray.
• Combine remaining 1 tablespoon sweetener and 1/4 teaspoon cinnamon; sprinkle over pies.
• Bake at 375° for 10 minutes.
• Serve warm.

“It’s a diet form of pie, but try it! “

INGREDIENTS   

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute
1/2 tsp. salt
1-2 tbsp. pumpkin pie spice (I like mine spicier)
1 tsp. vanilla
2/3 cup Splenda® sugar substitute

DIRECTIONS   

• Combine all ingredients and beat until smooth.
• Pour into 9-inch pie pan sprayed with cooking spray.
• Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
• Pie is done when knife inserted into center comes out clean.

“Less fat ingredients yet it has the best quality of flavor.”

INGREDIENTS   

1 – 15 ounce can pumpkin (about 2 cups)
1 – 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
4 egg whites
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 – 9 inch unbaked pie crust

DIRECTIONS   

• Preheat the oven to 425°.
• Whisk pumpkin, milk, egg whites, spices and salt in medium bowl until smooth.
• Pour into crust.
• Bake for 15 minutes.
• Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean; Cool.
• Garnish with fat free thawed frozen whipped topping if desired.
• Refrigerate leftovers.