Desserts

1 package sugar free Instant Vanilla Pudding
1 3/4 cups milk
1/2 cup sour cream
1 small bowl of cool whip
25 sugar free vanilla wafers
2 bananas

Mix pudding mix with milk. Stir in sour cream and half of cool whip. Layer wafers, sliced bananas and pudding. Top with remaining cool whip.

6 servings

13 carbohydrates per serving

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Apple Dumplings

2 3/4 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c. margarine

1 c. milk

1 T. sugar

Mix together & roll out into large rectangle. Top this with:

5 peeled, sliced apples

brown sugar sprinkled over the top

white sugar sprinkled over the top

cinnamon

Make a syrup:

1 c. sugar

1 c. apple juice

sprinkle of cinnamon

sprinkle of nutmeg

3 T. margarine

Roll up the "dumplings" like a jelly roll. Cut into 1" slices, placing them

cut side down in a buttered baking dish. Heat syrup and pour over the top. Bake 350 degrees

for 40-50 min.

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Apple Pie

1 cup flour
1/3 cup shortening
1/8 teaspoon salt
2 or 3 Tablespoons cold water
6 large apples -- peeled, cored & sliced
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon
2 Tablespoons cornstarch
2 Tablespoons lemon juice
1 Tablespoon margarine

Cut shortening into flour and salt. Stir in water. Roll out 2 crusts. Place one crust in pie pan. Toss sliced apples with remaining dry ingredients. Stir in lemon juice. Place apples in crust. Dot with margarine. Cover with second crust. Cut vents and flute edges. Bake 350 degrees 50-55 minutes.

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Apple Strudel

3/4 cup margarine
2 cups all purpose flour
1/2 teaspoon salt
2 egg yolks
1/2 cup water
5 apples
1 cup sugar
1 Tablespoon flour
1 teaspoon cinnamon
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Cut margarine into flour and salt. Add egg yolk and water. Mix well. Chill. Divide dough in half. Roll each into a thin rectangle. Place one pastry on an oiled baking sheet. Place sliced apples onto pastry. Sprinkle with sugar, 1 Tablespoon flour and cinnamon. Top with other pastry. Turn bottom edge up and flute edges. Bake 375 degrees for 45 minutes. Mix powdered sugar, milk and vanilla. Drizzle over strudel. Cut into squares.

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Baked Chocolate Pudding

1 cup all-purpose flour
3/4 cup sugar
1/2 cup margarine
1/2 cup milk
1/4 teaspoon salt
2 teaspoons baking powder
1 1/2 Tablespoons cocoa
1 teaspoon vanilla
1/2 cup pecans, chopped, optional

1/2 cup packed brown sugar
1/2 cup sugar
2 1/2 Tablespoons cocoa
1 cup water

Stir together flour, 3/4 c. sugar, salt, baking powder & 1 1/2 T. cocoa. Mix in milk, margarine and vanilla. Stir in pecans. Pour batter into loaf pan. Top with mixture of brown sugar, 1/2 cup sugar and 2 1/2 T. cocoa. Pour water over the top. Bake 350 degrees 1 hour.

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Blackberry Dumplings

1 quart blackberries (not drained)

3/4 c. sugar (part brown, part granulated)

sprinkle of cinnamon

2 T. tapioca

biscuit dough (1/2 recipe)

Pour berries in saucepan. Stir in sugar, cinnamon and tapioca.

Heat until bubbly. Pour into buttered casserole dish. Roll out

biscuit dough. Cut in strips. Place cut dough in berries.

Bake 375 degrees about 30 minutes.

(If you like, you can drop the dough instead of rolling it out)

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Brown Sugar Meringues

2 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup brown sugar
1 teaspoon vanilla

Beat whites until foamy. Add cream of tartar and salt and continue beating until stiff. Beat in brown sugar and vanilla. Place in mounds on baking sheet lined with parchment paper or brown paper. Bake 225 degrees about 1 hour. Serve with fresh fruit and cream or lemon filling.

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Cheesecake (with Cherry Topping)

1 package graham crackers

1/3 c. margarine

3 T. sugar

2 (8 oz.) pkgs. cream cheese, softened

½ c. sugar

½ c. sour cream

1 tsp. vanilla

¼ tsp. almond flavoring

1 T. lemon juice

2 eggs

Place crackers in food processor to crumb. Stir in

melted margarine and sugar. Press mixture in bottom of

spring form pan. Place cream cheese in food processor.

Mix in sugar. Scrape the sides of the container. Pulse

in remaining ingredients. Pour mixture over crust.

You may want to set the pan on a cookie sheet before placing

it in the oven. Bake 375 degrees for 30-35 minutes.

Remove from oven. Let set 10 minutes before

removing from pan.

For cherry topping:

Mix fresh or frozen (pitted) cherries with some sugar

and a little bit of cornstarch. Add a little bit of almond

flavoring. Heat until thickened. Serve with sliced

cheesecake.

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Cherry Cheese Dessert

CRUST

1 package graham crackers

½ c. pecans

1/3 c. sugar

1 stick margarine

Place crackers and pecans in blender and blend to make crumbs. Stir in sugar and melted margarine. Press in 13 x 9” pan. Bake 325 degrees 10 minutes.

FILLING

12 oz. cream cheese, softened

1 can sweetened condensed milk

2 c. cool whip

Mix all together and spread on cooled crust.

TOPPING

4 c. fresh cherries, pitted

1 c. sugar

3 T. corn starch

1 tsp. vanilla

2 T. margarine

Cook cherries, sugar and cornstarch until thick. Stir in vanilla and margarine. Cool to room temperature. Spread on cream cheese layer. Refrigerate until ready to serve.

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Cherry Pudding with Crumb Topping

1 tablespoon tapioca
1/4 cup water
6 cups cherries -- pitted
1/2 cup brown sugar
1/2 can granulated sugar
2 tablespoons cornstarch
1 tablespoon margarine
1 teaspoon vanilla
1/4 teaspoon almond extract

Place water and tapioca in microwave for 2 minutes. Stir cherries, sugars and cornstarch together. Heat through. Stir in tapioca mixture. Cook until thick. Stir in margarine & flavorings.

Crumb Topping
1 package graham crackers, crushed
1/4 cup chopped pecans
1/3 cup brown sugar
1/3 cup margarine, melted

Stir all ingredients. Sprinkle on baking sheet. Bake 5 minutes at 350 degrees. Cool and stir.

to serve
Place cherry mixture in individual serving bowls. Top with whipped cream and sprinkle with topping.

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Chocolate Delight

CRUST
1 cup all-purpose flour
1/2 cup margarine -- melted
1 cup pecans -- chopped

MIDDLE LAYER
1 8 ounce package cream cheese -- softened
1 cup powdered sugar
8 ounces carton cool whip

FILLING
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons cocoa
1/4 teaspoon salt
2 cups milk
3 egg yolks
2 Tablespoons margarine
1 teaspoon vanilla

Mix crust ingredients. Press in 13 x 9" baking dish. Bake 350 degrees 10-15 minutes. Mix Middle Layer ingredients and spread gently on cooled crust.
For filling: stir sugar, cornstarch, cocoa and salt. Pour in milk. Cook over medium heat in a heavy bottomed pan until thickened. Mix egg yolks well. Pour a small amount of hot mixture into egg yolks. Pour the egg yolk mixture into the remaining mixture in pan. Cook and stir 2 minutes longer. Remove from heat. Stir in margarine and vanilla. Allow to cool a bit. Pour over cream cheese layer. When completely cooled, top with cool whip. Refrigerate until ready to serve.
For Lemon Delight substitute Lemon Filling (recipe below) in

place of the chocolate filling.

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Chocolate Swirl Cheesecake

1 cup chocolate chips
1/2 cup sugar
1 1/4 cups graham cracker crumbs
2 Tablespoons sugar
1 teaspoon vanilla
1/4 cup melted margarine
2 8 oz. packages cream cheese
4 eggs
1 cup sour cream
3/4 cup sugar

Mix chocolate and 1/2 c. sugar in bowl. Heat in microwave to melt. Stir in a little bit of water or margarine if the mixture is too dry. Mix graham cracker crumbs, 2 T. sugar and margarine and press in pie plate. (or you can use a purchased crust) Beat softened cream cheese. Mix in sour cream and vanilla. Add eggs, beating well. Divide batter in half. Pour chocolate mixture into one half and beat well. Pour chocolate batter in crust. Pour plain batter on top. Swirl gently. Bake 350 degrees about 30 minutes. Be sure not to bake too long or it will be dry. Cool. Refrigerate.

NOTES : I usually use less chocolate chips because it is really rich and I like it a bit less chocolaty.

You can make this up ahead of time and cut it into individual servings and freeze. It's nice to have a nice homemade dessert on hand!

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Cinnamon Streusel Cake

White or yellow cake batter

1 c. brown sugar

1/3 c. chopped pecans

2 t. cinnamon

2 c. powdered sugar

2 T. milk

1/2 t. vanilla

Mix batter. Spread half of batter into 13x9" prepared pan.

Mix brown sugar, pecans & cinnamon. Sprinkle half of mixture

over batter in pan. Spread remaining batter, then top with remaining

streusel mixture. Swirl gently. Bake 325 degrees for 35 minutes, or until

done. Remove from oven. Using a toothpick, poke holes in cake.

Mix together powdered sugar, vanilla and milk, adding more milk if necessary.

Gently spread over top of warm cake.

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Cream Cheese Pastry

1 cup sour cream
1 teaspoon salt
1/2 cup sugar
2 eggs
1/2 cup margarine
4 cups flour
2 packages yeast
1/2 cup warm water

FILLING
2 8 oz. packages cream cheese -- softened
1 egg
3/4 cup sugar
1 sm. package instant vanilla pudding mix

Scald sour cream, margarine, sugar and salt. Cool. In the meantime, dissolve yeast in warm water. Add to cooled mixture. Add the eggs. Mix in the flour. The dough will be sticky. Refrigerate until well chilled. Roll out into 4 rectangles. Mix filling ingredients and spread over dough. Roll up. Let rise about 30 minutes. Bake 15-20 minutes at 375 degrees.

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Cream Puffs

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 eggs

Put water, sugar, salt and butter in heavy bottomed pan. Bring to a boil. Stir in flour quickly, stirring until it forms a ball. Remove from heat. Beat in eggs, one at a time. Place dough by large spoonfuls onto baking pan. Bake 350 degrees 30 minutes. Makes 8-10. Allow puffs to cool. Slice open with a serrated knife. Pull out any soft dough. Fill with whipped cream & top with fresh berries.

Whipped Cream

Whipping cream
Sugar
Vanilla

Beat cream until almost stiff. Beat in sugar and vanilla until stiff, but not dry.

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Crispy Rice Treats

10 oz. package marshmallows
1/4 cup margarine
6 cups crispy rice cereal

Melt margarine and marshmallows in heavy bottomed pan. Remove from heat. Stir in cereal. Spread and press into buttered pan. Cool. Cut into squares.

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Lemon Delight

see instructions for Chocolate Delight,

and use the Lemon Filling recipe below

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Lemon Filling

1/2 cup margarine
1 cup sugar
3 eggs
3 lemons
pinch salt
1/2 teaspoon vanilla

Beat eggs in heavy bottomed pan. Add margarine, sugar, juice from the lemons and salt. Cook over medium heat until it reaches the consistency of mayonnaise. Remove from heat. Add vanilla. Store in refrigerator up to 2 weeks. Use to fill tart shells or as Lemon Delight (see Chocolate Delight Recipe).

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Low Sugar Apple Pie

1 cup flour
1/8 teaspoon salt
1/3 cup shortening
2 or 3 Tablespoons cold water
4 large apples -- peeled & cored
1/2 teaspoon cinnamon
3 teaspoons Sugar Twin
3 teaspoons Equal for Recipes
1 1/2 Tablespoons Cornstarch
1 Tablespoon lemon juice
1 Tablespoon low fat margarine

Cut shortening into flour and salt. Stir in cold water. Roll out 2 crusts. Place crust in bottom of pie pan. Toss sliced apples with remaining dry ingredients. Stir in lemon juice. Place in crust. Dot with margarine. Top with remaining crust. Cut vents and flute edges. Bake 350 degrees 45-50 minutes.

8 servings:

1 Grain (Starch); 1/2 Fruit; 1 1/2 Fat

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Meringues Filled with Lemon Sauce

3 egg whites
1/2 teaspoon vinegar
pinch of salt
1 cup sugar

1/4 teaspoon vanilla flavoring

Lemon Sauce

1/3 cup cornstarch
1 1/2 cups water
pinch of salt
1 cup sugar
3 egg yolks

6 Tablespoons lemon juice
2 Tablespoons margarine
1/2 teaspoon vanilla or almond flavoring

Beat whites, vinegar and salt until stiff peaks form. Beat in sugar and vanilla. Cover baking sheet with brown paper, or parchment. Spoon white mixture into 8-12 mounds. Shape into cups. Bake 300 degrees 35 minutes. Turn oven off, leaving meringues in oven at least an hour. Remove from paper. When cooled, store in airtight container. For sauce, stir water into cornstarch, salt and sugar. Cook until thick, about 2 minutes. Beat yolks; add a small amount of hot mixture into yolks and mix well. Return mixture to saucepan. Cook 2 minutes longer. Remove from heat. Stir in lemon juice, margarine and flavoring. Cool. To serve, spoon lemon sauce into meringues. Top with whipped topping if desired.

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Million Dollar Pie

graham cracker crust

1 can sweetened condensed milk

8 oz. cool whip

1 T. lemon juice

sliced banana

chopped pecans

strawberries or raspberries, sliced or chopped

Mix milk, cool whip and lemon juice. Stir in nuts and fruit. (You can also use drained pineapple or mandarin oranges.) Pour into crust. Refrigerate until ready to serve.

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Peach Tortilla Cobbler

6 large peaches
1 cup blueberries
1 cup brown sugar
2 Tablespoons corn starch
cinnamon
1 teaspoon vanilla
2 Tablespoons margarine
6 flour tortillas

Pour boiling water over peaches. Peel, pit and slice. Put peaches, berries, brown sugar and cornstarch in heavy bottomed pan. Sprinkle in a little bit of cinnamon. Cook over medium heat until slightly thickened. Remove from heat. Stir in vanilla and margarine. Pour mixture into buttered baking dish. In the meantime, butter flour tortillas. Cut tortillas into wedges. Bake 350 degrees until lightly browned. Sprinkle with sugar and cinnamon and bake a couple of minutes more. Place wedges, on edge, into peach mixture. Bake 350 degrees 25-30 minutes. Serve warm with ice cream.

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Petite Pecan Tarts

1 3 oz. package cream cheese
1 cup flour
1/4 cup margarine -- softened

1 egg
3/4 cup brown sugar
1 Tablespoon margarine
1 teaspoon vanilla
2/3 cup pecans -- chopped

For tart shells: Mix cream cheese, flour and margarine. Chill 1 hour. Shape into 1" balls and press into tiny muffin tins.
For filling: beat egg. Add brown sugar and vanilla. Mix and stir in pecans. Spoon into tart shells. Bake 325* for 25 minutes. Cool before removing from pans.

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Strawberry Cake

White or yellow cake (13x9)

1 small pkg. strawberry jello

1/4 c. boiling water

1 small pkg. frozen strawberries, thawed

cool whip

After cake comes out of the oven, poke with holes. Mix jello & water. Pour over warm cake.

Let cool. Mix cool whip and berries, draining berries if necessary.

Spread over cake. Refrigerate.

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Strawberries & Cream in Meringue Basket

Use the recipe for meringues. Place a piece of foil on a baking pan. Using a round cake pan, trace a circle. Spread some of the meringue in the circle. Dollop the remaining meringue along the edge of the circle of meringue. Bake 250 degrees 1 hour, or longer if necessary. Let remain in oven overnight or several hours. Whip cream, as in the Strawberry Cream Meringues recipe. When ready to serve, spoon the strawberry mixture in the center of the meringue basket. Garnish with fresh berries.

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Strawberry Cream Meringues

12 meringues
2 c. sliced strawberries
1 c. whipping cream

sugar to taste

vanilla flavoring to taste

Use the recipe for Meringues, making 12 mounds. Make "bowls"

out of 6 mounds. (When meringues are ready, use 6 meringues to crumble &

6 to fill with the strawberry cream mixture.)
Whip cream. Add sugar and vanilla flavoring to taste. Crumble meringues into whipped cream. Stir in berries. Spoon mixture into meringue bowls.

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Strawberry Milkshakes

Vanilla ice cream

strawberries

milk

Place a big glob of ice cream in the blender. Add berries

and enough milk to make it the consistency you like.

Top with whipped cream and a cherry if you like.

For Milky Way shakes, put a Milky Way candy bar in the blender

in place of the berries.

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Sweet Puffs

2 cups all purpose flour
1 cup margarine
1/2 cup sour cream
1 egg yolk

8 oz. cream cheese -- softened
1 egg
1/2 cup sugar
1 teaspoon vanilla

For tarts: Cut margarine into flour. Add sour cream and egg yolk. Stir until dough forms a ball. Cover and chill. Roll into 1" balls. Press into small muffin pan.
For filling: Mix remaining ingredients. Spoon 1 teaspoon filling into each shell. Bake 375* for 20-23 minutes. Cool slightly before removing from muffin pan. Sprinkle with powdered sugar if desired.

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