“It’s a flavored dessert with a healthy attributes – low in calories.”

INGREDIENTS   

2 egg whites, slightly beaten
1 cup canned pumpkin
3/4 cup fat-free evaporated milk
3 tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground allspice
   Dash salt
   Fat-free or light frozen whipped dessert topping, thawed (optional)

DIRECTIONS 

• Combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt in a medium mixing bowl.
• Place four 6 ounce custard cups or ramekins in a shallow baking pan.
• Pour pumpkin mixture into the cups.
• Place the baking pan containing the cups on oven rack.
• Pour boiling water around custard cups in baking pan to a depth of 1 inch.
• Bake in a 325 degree F. oven for about 40 to 50 minutes or until a knife inserted near the centers comes out clean.
• Remove custard cups from water.
• Cool slightly on a wire rack or it may cool completely in cups.
• Cover and chill until serving time.
• If desired, garnish with whipped dessert topping.
• To make Ahead Tip: Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.

“It’s a wonderful finale to any meal!”

INGREDIENTS   

2 tbsp. brown sugar
1/8 tsp. salt
1 cup evaporated skim milk
1/2 cup frozen egg substitute, thawed
1/2 tsp. vanilla
  Nutmeg
1 – 10 ounce package frozen raspberries with syrup, thawed
    Fresh fruit for garnish

DIRECTIONS 

• Heat the oven to 325 degrees F.
• Combine brown sugar, salt, milk, egg product and vanilla and blend well.
• Place 4 un-greased 5-ounce custard cups in 9-inch square pan on oven rack.
• Pour custard mixture into custard cups.
• Pour boiling water into pan around custard cups to a depth of 1 inch.
• Bake at 325 degrees F. for 30 to 35 minutes or until knife inserted in center comes out clean.
• To un-mold:

1.  Loosen edges with knife.
2. Invert dessert plate on top of each custard cup.
3. Quickly invert to release custard onto plate.
4. Sprinkle with nutmeg.

• Pour raspberries into food processor or blender.
• Cover and process until smooth.
• Strain to remove seeds.
• Spoon the 2 tablespoons sauce on each plate around warm custard.
• Garnish with fresh fruit.
• Serve with additional sauce at the table.

 “It is the best finale for any meal!”

INGREDIENTS   

1 cup fat free whipped topping
8 ounces orange yogurt
1 -11 ounce can mandarin oranges
4 tbsp. coconut macaroon crumbs

DIRECTIONS 

• Combine whipped topping and yogurt in medium bowl; blend well.
• Fold in orange pieces.
• Spoon into serving dishes.
• Garnish with macaroon crumbs.
• Refrigerate until serving.

“It is an elegant type of dessert with an easy procedure to follow!”

INGREDIENTS   

24 reduced fat NILLA Chocolate wafers ‡
1 3/4 cups cold skim milk
3 ounces chocolate instant pudding mix* ‡
8 ounces fat free whipped topping, thawed
1 large banana, sliced
3 reduced fat NILLA Chocolate wafers, crushed for garnish‡

DIRECTIONS 

• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes or until well bended.
• Let stand 5 minutes.
• Arrange ½ of the cookies on bottom of a 1 or 1 ½ quart serving bowl.
• Top with ½ of the pudding, ½ of the banana slices and ½ of the shipped topping. ; repeat layers.
• Note:
  • For regular banana pudding use reduced fat NILLA wafers and vanilla instant pudding mix.
  •  Use sugar free instant pudding to lower calories.

“This type of pudding is made especially for those who love bananas!”

INGREDIENTS   

1 1/2 cups cold skim milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container lite frozen whipped topping, thawed
18 cinnamon graham crackers squares
2 medium firm bananas, sliced

DIRECTIONS 

• Whisk the milk and pudding mix for 2 minutes in a bowl.
• Let stand for 2 minutes or until soft-set.
• Fold in half of the whipped topping.
• Place nine graham cracker squares in an un-greased 8-in. square dish.
• Top with half of the pudding mixture and half of the banana slices; repeat layers.
• Spread with remaining whipped topping.
• Cover and refrigerate for at least 1 hour before serving

“It’s a luscious dessert even without raisins!”

INGREDIENTS   

3/4 cup medium grain rice or long grain rice
1 1/2 cups water
1/4 tsp. salt (heaping)
4 cups 2% milk
1/2 cup sugar
1/2 tsp. vanilla
   Cinnamon

DIRECTIONS 

1. Bring the rice, water and salt to a boil over med-high heat.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently – especially towards the end of cooking.
4. Remove from heat and stir in vanilla.
5. Turn into a bowl or cups.
6. Cover with plastic wrap directly on surface "IF" you don’t want a skin; cool.
7. Note:
1. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled. (It is done when the rice and milk have amalgamated into a thick porridge-like consistency.
2. You can sprinkle cinnamon on the top if you like.
3. You can also add raisins if desired.

“It’s another delectable version of pudding.”

INGREDIENTS   

1 (3 1/2 ounce) package sugar free instant vanilla pudding mix
1 (19 ounce) can crushed pineapple in juice (not drained)
1 cup plain low-fat yogurt

DIRECTIONS 

• Whisk the pudding mix together with un-drained pineapple in a mixing bowl; and then whisk in yogurt.
• Spoon into serving dishes and chill for at least 30 minutes.
• Garnish with fresh berries if desired.

“It is perfectly served with fresh strawberries!”

INGREDIENTS   

1/2 cup sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 1/4 cups 2% low-fat milk
1 large egg, lightly beaten
1 tsp. vanilla extract

DIRECTIONS 

• Combine first 3 ingredients in a saucepan.
• Combine milk and egg in a bowl.
• Gradually add milk mixture to sugar mixture, stirring constantly.
• Cook over medium heat until thick and bubbly, stirring constantly.
• Cook for one additional minute after bubbling starts, stirring constantly.
• Remove pan from heat; stir in vanilla.
• Serve warm, or place plastic wrap on surface; cool to room temperature.
• Chill thoroughly.
• Note:  To make it in the microwave, use a Pyrex bowl and mix it up in there. Cook about 6-8 minutes, whisking every 2 minutes.

“It’s a delicious mousse!…

INGREDIENTS   

1 (1 ounce) package white chocolate sugar-free, fat-free instant pudding mix
1 1/2 cups skim milk
1 1/2 cups frozen reduced-fat whipped topping, thawed
   Fresh raspberries (optional)
   Fresh mint springs (optional)

DIRECTIONS 

• Prepare the pudding mix according to package directions, using 1 1/2 cups milk.
• Fold the whipped topping into pudding.
• Cover and chill at least 2 hours.
• Garnish with raspberries and mint, if desired (raspberries not included in analysis).

“This type of pudding is free of sugar!”

INGREDIENTS   

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

DIRECTIONS 

• Stir milk and instant pudding together until smooth.
• Stir in pumpkin and pumpkin pie spice until smooth.
• Serve, or chill and then serve.