(5\") squares.
Combine fruit spread and cherry liqueur (if using
*Two tablespoons apricot fruit spread combined with 1 tablespoon warm water.
hours.
Place the fruit spread in a small microwave safe
he dry ingredients, including the fruit and nuts. In a separate
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip.
Let set in refrigerator until firm, then spread over a small sheet cake.
For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
Preheat oven to 400 degrees F.
Sift together, the flour, 1/2 cup sugar, baking powder, and salt.
Add milk and vanilla and mix until smooth.
Melt butter in an 8 or 9 inch pie pan in preheated oven.Then remove.
Pour batter in pie pan, but do not mix.
Top with sweetened fruit and sprinkle remaining sugar over the top.
Bake in the center of oven for 10 minutes, then lower oven temperature to 350 degrees and bake an additional 45-50 minutes until pie bubbles and crust is brown.
Serve with cream, ice cream or plain.
Add all fruits together.
Drain pineapple (save juice).
Mix vanilla pudding with pineapple juice.
Pour over fruit and refrigerate overnight.
Great for diabetics.
No sugar.
No fat.
To make the citrus sugar, mix the fruit zests with the sugar and mint until well combined.
Just before serving, layer the cut fruit on a large serving platter, sprinkling the citrus sugar between layers.
Serve with extra mint leaves as garnish.
illing jars immediately with hot fruit mixture.
b>fruit into an 8qt. saucepan.
Measure the exact amount of sugar
nd set bananas aside, carefully spread each cooled cookie lightly with
VERY IMPORTANT to use the \"No sugar needed\" style, in the pink
Cook raisins in water until soft; drain off water.
Mix applesauce, eggs, sweetener and oil very well.
Add baking soda and flour.
Add remaining ingredients and stir in the raisins.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes.
One cupcake equals 1 fruit and 1 fat.
Sprinkle with chopped walnuts or \"no sugar\" coconut before baking if desired.
Combine rum, sugar and fruit spread in small saucepan; bring to a boil over medium heat, whisking until blended.
Stir in cornstarch mixture.
Simmer, whisking 30 seconds or until thickened and bubbly.
Remove from heat; stir in pineapple and lime juice.
Serve warm.
Mix Jell-O with boiling water.
Add ice cubes and let set until thickened. Take out unmelted ice. Add Cool Whip and drained fruit cocktail.
Mix together and put into graham cracker crust. Let set at least 1 hour.
Preheat oven to 375\u00b0.
Grease 11 x 7 glass baking dish. Combine fruit, 1/2 c. sugar and water in saucepan.
Bring to a boil stirring frequently.
Keep mixture hot.
Meanwhile with spoon, beat egg, sugar and margarine until fluffy.
Add milk. Stir in flour, baking powder and salt.
Spread batter in prepared pan. Pour hot fruit on top.
Bake 25-30 minutes.
Serve warm with cream.
Serves 6.
erries, the yogurt, and all- fruit spread.
Gently toss to blend
lice.
Mix together the fruit spread& cheese& fill pockets with a