“Get an easy to prepare dessert with a healthy and delightful treat that everyone surely enjoy!”

INGREDIENTS

10 small disposable plastic cups
10 small Popsicle sticks
1 package of no-fat instant pudding
Non-fat milk (recommended in package directions)

DIRECTIONS

• Mix the pudding with the recommended amount of non-fat milk.
• Pour the pudding into the individual plastic cups.
• Cover the cups with plastic wrap and poke a Popsicle stick through the plastic and into the center of each cup.
• Put the tray of cups into the freezer to solidify.
• When the puddings are frozen, simply turn the cups over and push on the bottom of the cup to help the frozen treat slide out of the cup.

“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!

“Love to eat pudding? Try this healthy version of pudding with a delightful taste!”

INGREDIENTS

1 1/2 cups berries (frozen blueberries, sliced strawberries, or raspberries) – thawed
4 – 5 slices whole wheat bread – crusts removed
1/2 teaspoon brown sugar
1/2 teaspoon ground cinnamon
Lowfat vanilla yogurt (optional)

• Combine the thawed berries, brown sugar and cinnamon.
• Layer a spoonful of berries on the bottom of a small 2 cup deep dish.
• Cover the berries and the bottom of the dish with a layer of bread.
• Spoon in most of the berries.
• Add another layer of bread and continue until the dish is full, finish off with a layer of bread.
• Cover the dish with plastic wrap and place a plate or bowl over the top of the berry dish that fits just inside of it.
• Place a heavy object on top to press down on the fruit and bread layers.
• Refrigerate overnight.
• Serve with a dollop of vanilla yogurt or a sprinkle of powdered sugar.
• Option: Check the dish to be sure juice does not run over the top. You may need to replace the heavy object with a lighter one to prevent spills.

“It’s a wonderful dessert especially during the fall!”

INGREDIENTS   

8 slices whole wheat bread
1 cup egg substitute
2 1/4 cups skim milk
1 (16 ounce) can pumpkin
1 cup brown sugar
1 1/2 tsp. cinnamon
1 1/4 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 tsp. vanilla
3/4 cup raisins

DIRECTIONS 

• Preheat the oven to 375 degrees.
• Lightly oil a 2-quart casserole dish and set aside.
• Crumble the bread by hand or food processor to make bread crumbs.
• Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
• Fold in raisins and bread crumbs.
• Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
• Bake for approximately 35 to 45 minutes or until knife inserted in center comes out clean.

“It’s a luscious dessert with or without raisins!”

INGREDIENTS   

1/3 cup sugar
3 tbsp. minute tapioca
2 3/4 cups 2% milk
1 egg, beaten
1 tsp. vanilla extract

• Mix the sugar, tapioca, milk and egg in a saucepan; let set for 5 minutes.
• Cook on medium heat, stirring constantly, till mixture comes to a full boil.
• Remove from heat, and then stir in vanilla.
• Cool for 20 minutes, and then stir.
• Serve warm or cold.

“It’s a dessert without a need of sauce!”

INGREDIENTS   

6 slices day-old bread
1 tbsp. oil (can use low saturated fat margarine)
1/2 cup raisins (optional)
8 egg whites
2 cups 2% low-fat milk
1/2 cup brown sugar (or sweetner)
1 tsp. ground cinnamon
1 tsp. vanilla extract

DIRECTIONS 

• Preheat the oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan.
• Drizzle melted margarine or oil over bread. If desired, sprinkle with raisins.
• Combine egg whites, milk, sugar, cinnamon, and vanilla in a medium mixing bowl.
• Beat until slightly foamy.
• Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

“It’s a lighter version with a delectable taste!”

INGREDIENTS   

6 ounces angel food cake
2 – 1 ounce packages vanilla sugar-free instant pudding
3 cups fat-free milk
1 – 8 ounce package fat-free cream cheese
1 – 20 ounce can crushed pineapple in juice drained
   Shredded coconut, toasted (optional)

DIRECTIONS 

• Tear the angle food cake into 1 inch pieces.
• Place cake in a 13 x 9 inch baking dish; set aside.
• Beat the pudding mix, milk, and cream cheese with a mixer at medium speed for 2 minutes or until thick.
• Stir in crushed drained pineapple.
• Spoon the pineapple mixture over cake.
• Cover and chill.
• Garnish with toasted coconut, if desired.

“A freshly sliced strawberry goes well with this recipe!”

INGREDIENTS   

1 small package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cube
1 cup low-fat plain yogurt

DIRECTIONS 

• Mix boiling water and gelatin dessert until gelatin is dissolved completely.
• Add ice cubes, stir until ice is melted.
• Whisk in yogurt until smooth.
• Refrigerate until set.

“This dessert recipe is best served with a dollop of whipped topping.”

INGREDIENTS   

1 3/4 cups cold skim milk
1/2 cup canned pumpkin
1 – 1 ounce package sugar-free instant vanilla pudding mix *
1/2 tsp. pumpkin pie spice

DIRECTIONS 

• Stir together the milk and instant pudding until smooth.
• Stir in pumpkin and pumpkin pie spice until smooth.
• Serve, or chill and then serve.
• Note: You may substitute butterscotch or white chocolate pudding mix as well.

“This type of mousse is made especially for those raspberry lovers

INGREDIENTS   

2 – 10 ounce packages frozen red raspberries in sugar, thawed and divided
2 1/2 tsp. cornstarch
1 – 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
2 tbsp. lemon juice
1 – 8 ounce container frozen lite non-dairy whipped topping, thawed

DIRECTIONS 

• Combine 1 package un-drained raspberries with cornstarch in a saucepan; cook and stir until thickened and clear. Chill.
• In blender, combine remaining drained raspberries, sweetened condensed milk and lemon juice; blend until smooth.
• Place in bowl and fold in whipped topping.
• Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill.