“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.

“It’s a very satisfying snack for everyone!”

INGREDIENTS   

1-1/4 cups cold skim milk
1 package (4-serving size) fat free, sugar free vanilla instant pudding and pie filling mix
4 tbsp. orange juice, divided
1/8 tsp. ground nutmeg
1 tub (8 oz.) light frozen whipped topping, thawed
1 package (13.6 oz.) fat free pound cake (like Entenmann’s)
1/4 cup sliced almonds, toasted
3 cups halved fresh strawberries or frozen strawberries (no sugar)

DIRECTIONS 

• Pour cold milk into large bowl.
• Add pudding mix, 2 tablespoons of the orange juice and nutmeg.
• Beat with wire whisk 1 minute.
• Gently fold in whipped topping.
• Slice cake horizontally into 4 layers
• . Sprinkle cake layers evenly with remaining 2 tablespoons orange juice.
•  Cut into 1-inch cubes.
• Place 1/2 of the cake cubes in bottom of 2-1/2-quart straight-sided bowl.
• Spoon 1/2 of the whipped topping mixture over pound cake cubes.
• Top with strawberries and almonds, reserving several for garnish, if desired.
• Layer remaining cake cubes and whipped topping mixture over strawberries.
• Top with reserved strawberries and almonds.
• Refrigerate until ready to serve
•  Store any leftover dessert in refrigerator.

“It’s really delicious!”

INGREDIENTS   

1 chocolate angel food cake mix or 1 purchased chocolate angel food cake, cubed
1 – 15 ounce cans light cherry pie filling
1 – 4 serving size packages sugar free, chocolate instant pudding mix (can also use white      
     chocolate pudding mix using cold skim milk for pudding
1 – 8 ounce container frozen lite whipped topping, thawed*
1/8 cup toasted sliced almonds for garnish

DIRECTIONS 

• Bake chocolate angel food cake according to package directions.
• Let cool completely and cube into 1 inch cubes.
• Make pudding according to package directions using cold skim milk.
• Place a layer of pudding in the bottom of your trifle dish.
• Add a layer of cake cubes.
• Add half of the remaining pudding mix.
• Pour in 1/2 of the can of the pie filling.
• Then add one half of the whipped topping.
• Finish out the next layers with the cake, remaining pudding, and pie filling, and ending with whipped topping.
• Top with toasted almonds.
• Note: you may substitute fat free whipped topping for lower fat and calorie content.

“It’s a delightful dessert!”

INGREDIENTS   

1 – 2.1 ounce package chocolate sugar-free, fat-free instant pudding mix
3 cups fat-free milk
1 – 15 ounce loaf fat-free chocolate pound cake (like Entennman’s
1/2 cup strong brewed coffee
1 – 8 ounce carton frozen fat-free whipped topping, thawed
1/2 – 7.25 ounce package sugar-free chocolate sandwich cookies, chopped

DIRECTIONS   

1. To prepare pudding:
1. Mix according to package directions, using 3 cups fat-free milk.
2. Cut cake into cubes; place half of cake cubes in a 3 quart trifle bowl or glass bowl.
2. Pour 1/2 cup coffee over cake; top with half of pudding, whipped topping, and chopped cookies. Repeat layers.
3. Cover and chill 4 hours.

“It’s the dessert that everyone would love to have!”

INGREDIENTS   

2 cups cubed angel food cake
1- 8 ounce container low-fat lemon yogurt
1/4 of an 8-ounce container frozen light whipped dessert topping, thawed
1 cup mixed berries, such as red raspberries, blueberries, or sliced strawberries

DIRECTIONS   

• Divide the angel food cake cubes among 4 dessert dishes.
• In a small mixing bowl fold together the yogurt and whipped topping.
•  Spoon yogurt mixture on top cake cubes.
• Sprinkle with berries.

“Simply fast recipe!”

INGREDIENTS   

2 – 12 ounce packages frozen raspberries (if in season, use fresh)
1/2 cup sugar, or to taste
1/2 angel food cake, cut into 1" cubes
1 tsp. cream sherry per glass *raspberry, blackberry, or other liqueur
8 ounces light whipped topping
6 crushed ginger snaps

DIRECTIONS   

• Gently wash and drain berries. Set aside.
• Process thawed raspberries in food processor or blender until smooth for about 10 seconds.
• Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside.
• Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry purée.
• Add angel food cake cubes and fill to half full.
• Sprinkle with Sherry.
• Drizzle 3 to 4 tablespoons raspberry purée over cake.
• Fill remainder of glass with mixed berries, leaving room for topping.
• Top with whipped topping.
• Sprinkle with ginger snaps.
• Note: Kahlua, cointreau, kirsch, or amaretto would also be good choices.