Ingredients:
¾ C. plain fat-free yogurt
1/3 C. nonfat dried milk powder
1 (4 serving) package, sugar-free orange, gelatin
¾ C. lite whipped topping
3 C. unpeeled, diced apples
3 Tablespoons chopped pecans
½ C. miniature marshmallows
Directions:
In a large bowl, combine yogurt and dry milk powder. Add dry gelatin and mix well. Fold in whipped toping. Stir in apples, pecans, and marshmallows. Cover and refrigerate for at least 30 minutes. (Serves 6)
Ingredients:
1 (4 serving) package sugar-free, instant, butterscotch pudding mix
2/3 C. and 2/3 C. nonfat dry milk powder
1 ¼ C. and 1 ¼ C. water
1 (6 oz.) chocolate piecrust
1 (4 serving) package sugar-free, instant, chocolate pudding mix
½ C. lite whipped topping
2 Tablespoons chopped pecans
1 Tablespoon mini-chocolate chips
Directions:
In a medium bowl, combine dry butterscotch pudding mix, 2/3 C. dried milk powder, and 1 ¼ C. water. Mix well with a wire whisk. Pour mixture into piecrust.
In a medium bowl, combine dry chocolate pudding mix, 2/3 C. dried milk powder, and 1 ¼ C. water. Mix well with a wire whisk. Pour mixture over butterscotch layer. Refrigerate about 15 minutes
Before serving, spread ½ C. whipped topping over chocolate layer. Sprinkle chopped pecans and mini-chocolate chips over top. Refrigerate until ready to serve. (Serves 8)
Ingredients:
1 (4 serving) package sugar-free chocolate cook-and-serve pudding mix
2/3 C. nonfat dry milk powder
½ C. water
1 teaspoon rum extract
½ C. chopped pecans
1 (6 oz.) chocolate piecrust
Directions:
In medium saucepan, combine dry pudding mix, milk powder, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in rum extract and pecans. Pour hot mixture into piecrust. Refrigerate at least 2 hours. Cut into 8 servings. (Serves 8)
Ingredients:
2 large cooking apples, such as Jonathan or Granny Smith, peeled, if desired, and finely chopped (about 1 1/2 cups)
2 teaspoons lemon juice
1 1/2 cups whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 slightly beaten egg
1 1/2 cups milk
3 tablespoons cooking oil or melted butter
Cooking oil (optional)
Unsweetened applesauce (optional)
Instructions:
Combine apples and lemon juice in one bowl. In another bowl mix the flour, sugar, baking powder, cinammon and salt. In a third bowl beat egg lightly with milk and oil. Add egg mixture to flour mixture and stir. You want the batter to be lumpy so be careful not to overmix. Fold in the apples. Heat griddle or skillet. Drop batter by spoonfuls and cook pancakes as you usually would. Watch for edges to be set and start to brown, then flip. Serve topped with apple sauce or more apple slices instead of syrup. Try swapping out the apples and using pears instead for a different flavor!
Ingredients:
2 Tablespoons low-fat milk
4 teaspoons sugar
1 medium banana, cut into quarters
2 teaspoons cocoa powder
1 teaspoon vanilla
1 cup plain low-fat yogurt
Banana slices for garnishing
Instructions:
Place the milk, vanilla, sugar, cocoa powder and banana quarters in a blender and blend until smooth. Transfer to a bowl and gently mix in the yogurt. Chill until set. Spoon mixture into serving bowls and top with banana slices.
