“It is a light version of tiramisu which has a very delectable taste!”

INGREDIENTS   

1/3 cup free fat free Suisse mocha flavor coffee mix (like General Foods International
   Coffee), divided
2 tbsp. hot water
1 – 3 ounce package lady fingers, split
2-1/2 cups cold skim milk, divided
1 – 8 ounce tub fat free cream cheese
2 packages (4-serving size each) vanilla flavor fat free, sugar free instant pudding &
   pie filling
1 cup thawed light whipped topping

DIRECTIONS 

• Dissolve the 1 tablespoon of the flavored instant coffee in hot water in small bowl; sprinkle over ladyfingers.
• Line bottom and side of shallow 2-quart dessert dish with ladyfingers.
• Place 1/2 cup of the milk, cream cheese and remaining un-dissolved flavored instant coffee in blender container and cover.
• Blend on medium speed until smooth.
• Add pudding mixes and remaining 2 cups milk; cover.
• Blend on medium speed until smooth.
• Carefully pour into lined bowl.
• Top with whipped topping.
• Refrigerate at least 3 hours or until set.
• Just before serving, sprinkle with additional un-dissolved flavored instant coffee, if desired.

“Almost no fat dessert! Try it and enjoy!

INGREDIENTS   

1 (.3-ounce) package sugar free strawberry flavored gelatin
1/2 cup water
1 1/2 cups sliced fresh strawberries
2/3 cup instant nonfat dry milk powder
6 ice cubes

DIRECTIONS 

• Combine gelatin and water in a small saucepan, stirring really well; let it stand for 1 minute.
• Cook over low heat, stirring continuously for 1 minute or until the gelatin is dissolved.
• Combine the gelatin mix, strawberries, and milk powder in the container of an electric blender; cover and blend until it appears smooth.
• Add your ice cubes, one at a time, mixing until blended thoroughly.
• Spoon the mixture into 6 parfait glasses.
• Cover and chill.

“It is a plain dessert which is a perfect finale to any meal.”

INGREDIENTS   

1 1/2 cups boiling water
1 – 6 ounce package orange flavored Jello® -O gelatin
2 tsp. grated orange peel
1 cup cold water
3/4 cup cold orange juice
1 – 8 ounce tub fat free whipped topping
1 – 10 ounce package frozen raspberries in syrup, thawed, pureed in blender

DIRECTIONS   

• Stir boiling water into gelatin and orange peel in a large bowl and stir until completely dissolved.
• Stir in cold water and orange juice.
• Refrigerate for about 1 hour and 15 minutes or until slightly thickened (consistency of unbeaten egg white).
• Stir in whipped topping with wire whisk until smooth.
• Pour into 6 cup mold which has been spray with non stick cooking spray.
• Refrigerate for 3 hours or until firm; un-mold.
• Dip mold in warm water for about 15 seconds for easier removal. S
• Serve with pureed raspberry sauce.
• Note: frozen strawberries may be substituted for raspberries. You may also make the mousse lemon flavored by using lemon Jell-O and lemon peel instead of the orange.

“This version of pudding is best served with a dollop of fat-free whipped topping.”

INGREDIENTS   

1 cup Granny Smith apples, peeled and chopped
4 slices stale cinnamon raisin bread, cubed
1/2 cup firmly packed brown sugar
1 egg
1/4 cup egg substitute
1 cup fat-free evaporated milk
1/2 cup skim milk
1 1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg

DIRECTIONS   

• Preheat the oven to 350°F.
• Lightly spray 8 x 8 inch nonstick cake pan with cooking oil spray.
• Combine bread and apples in a large mixing bowl.
• In another bowl, combine brown sugar and eggs.
• Add evaporated milk, skim milk, vanilla, cinnamon and nutmeg; stir together.
• Pour egg and milk mixture over bread cubes and apples; stir well.
• Let stand as bread absorbs the liquid.
• Place mixture in prepared baking pan.
• Bake in the preheated oven for 50 minutes or until bread is golden brown and puffy or a toothpick inserted into the center should come out clean.
• Remove from oven.
• Serve slightly warm or cooled.