Beat all the ingredients until stiff and use to frost or fill your dessert. Refrigerate .
Pour in cooled pie crust and top with low-fat Cool Whip.
riddle or pan over medium-low heat and lightly oil the
eanwhile, for the apricots in dessert wine syrup, remove peel from
arinara sauce and simmer over low heat for 15 minutes, making
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.
then reduce heat to medium-low. Cook, without stirring, until a
he cream cheese; beat at low speed of an electric mixer
Toast the walnuts and cool. You can leave the walnuts whole or chop coarsely when cool.
Mix the goat cheese and ricotta cheese together well with a whisk.
Put the cheese mixture into small ramekins and refrigerate at least 15 minutes, or you can just mound on a dessert plate.
Unmold the cheese. Top with 2 tbsp walnuts and drizzle each with 2 tbsp honey.
Serve.
Cube cake.
Mix cheese and yogourt together.
Prepare your choice of fruit (strawberries, cherries, peaches, raspberries etc.).
Layer cake in glass bowl.
Next layer is cheese and yogourt.
Layer fruit.
Repeat each layer.
Top with fat free or low fat yogourt or Cool Whip.
o stiff peaks.
Prepare dessert topping mix according to package
In medium saucepan, stir together sugar, cocoa and gelatin. Gradually stir in milk; let set 10 minutes.
Cook over medium heat, stirring constantly, until mixture comes to boil and gelatin dissolves.
Stir in yogurt and vanilla; blend until combined.
Pour into dessert dishes.
Chill until set, approximately 6 hours.
Top with Cool Whip and fruit.
Makes 8 servings.
In a bowl mix all ingredients together (starting with 1/2 cup bread crumbs).
Mix and add in more bread crumbs if needed to hold together.
Shape into desired size balls.
Fry or oven-bake until completely cooked through.
Use in you favorite recipes.
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Preheat oven to 350\u00b0.
Coat a 9 x 13-inch baking pan with cooking spray (canola is best). Combine all cake ingredients in a large mixing bowl. Beat until well mixed.
Pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in center of cake. Cool completely. Serve with a small scoop of low-fat frozen vanilla yogurt or spoon a little of the Fat-Free Dessert Sauce over top just before serving. Best made a day or two before serving.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved.
Mix cold water and ice cubes to make 2 cups.
Add gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Spoon into 8 dessert dishes.
Refrigerate for 2 hours or until firm.
Garnish with whipped topping and raspberries.
Heat and melt margarine at low heat.
Stir in flour until smooth.
Gradually add chicken broth and simmer until thick.
Add milk gradually.
Add cheese and season to taste.
race Company's Coming Light Recipes.
Break cake into small pieces.
Mix yogurt, Cool Whip and fruit.
Pour over cake; stir and chill.
Makes light, low calorie, low-fat dessert.
Dissolve gelatin in boiling water.
Stir in strawberries and lemon juice.
Chill until slightly thickened.
Fold in whipped topping.
Spoon into individual dessert dishes.
Chill until set, about 2 hours.