Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.
Dissolve jelly in 200mls boiled water.
Pour into food processor/blender with apricots and puree together.
Add in yoghurt, blend till mixed.
Pour into dessert dishes, chill until set.
Beat together the whipped topping and condensed milk.
Gradually add orange juice, while continuing to whip.
Spoon into dessert dishes, cover and refrigerate until time to serve.
When ready to serve, add dollop of whipped topping and sprinkle with zest.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
nd freeze overnight.
Invert dessert onto serving platter and remove
cup of the whipped dessert topping. Set aside.
For
ampantscotland.com, most pie crust recipes are made with half lard
Mix pudding and milk.
You can mix some Cool Whip Light with pudding to make a creamier dessert.
Spread remaining Cool Whip Light on top.
brown sugar, and butter until light and fluffy, about 2 minutes
ake until pastry circles are light golden brown (approx 10 min
In medium saucepan, stir in gelatine, 1 tablespoon sugar and salt.
Add milk blended with egg yolks.
Set over low heat and stir constantly for 5 minutes.
Remove from heat and stir in light cream or half and half and vanilla.
In separate bowl, beat egg whites until stiff, gradually beat in 4 tablespoons sugar.
Fold egg white mixture into gelatine mixture, blending well.
Pour into individual dessert dishes and chill until firm.
Serves 4 to 6.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
racker crumbs.
Assemble the dessert board by placing cherry marshmallows
eserved strawberries.
To make dessert crepes: Beat eggs; add remaining
Break cake into small pieces.
Mix yogurt, Cool Whip and fruit.
Pour over cake; stir and chill.
Makes light, low calorie, low-fat dessert.
Place sliced strawberries on bottom of a 13 x 9-inch cake pan. Make large package of jello and pour over strawberries.
Place in refrigerator to set.
Once set, slice sponge cake into 1-inch slices and place on top of set jello mixture.
Poke holes in sponge cake.
Make small package of jello and pour it over sponge cake-jello mixture.
Refrigerate.
Once total jello mixture is set, top with Cool Whip.
Decorate with whole strawberries.
Great refreshing summertime dessert.
ecipe was tested with Parkay Light stick margarine and Splenda No
ousse into each of 8 dessert bowls. Cover at least 2
venly among four goblets or dessert dishes. Spoon chilled custard over