Mix graham crackers and margarine and pat in an 8 x 8-inch pan.
Process or blend vanilla pudding, skim milk and cream cheese and pour into chilled crust.
When set, slice fresh fruit on top. Very healthy, tasty dessert.
br>Custard:
Warm rice milk and water, but do not
Prepare pudding mix as directed on box using skim milk. Prepare whipped topping mix as directed on box.
Add to top of pudding bowls.
Makes 4 servings.
Only 94 calories per serving.
ombine melted margarine, vanilla soy milk, corn syrup, 1/2 tsp
Put 1/10 of cake (1 slice) on dessert plate.
Place fruit on top.
Put 2 tablespoons Cool Whip on top.
Drizzle 1 teaspoon chocolate syrup over top.
Fat:
0 grams.
Calories:
150 to 200 (depending on fruit.)
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.
Mix box of Jello with 1/2 cup boiling water (to dissolve Jello) mix in yogurt and Cool Whip.
Fold, place into pie shell and refrigerate till sets about 1 hour.
You can't tell this is fat free YUM!
Dissolve Jell-O in hot water.
Add 1 cup of sugar-free applesauce.
Enjoy.
Beat flour and softened oleo.
Add nuts, press into bottom of 9x13 pan.
Bake at 350\u00b0 for 25 minutes.
Let cool. Mix softened cream cheese, and 1 cup cool whip thoroughly and spread on cooled crust. Mix 2 pkg. pudding with 3 cups of milk and spread on second layer. Place in refrigerator until set.
Spread cool whip on third layer. If desired, sprinkle with coconut or nuts.
If you use chocolate pudding, it is wise to wait and put fourth layer on just before serving as chocolate may bleed through.
In blender, thoroughly blend all ingredients.
Store in the refrigerator in a covered container for up to 1 week.
Use instead of canned sweetened condensed milk in cooked recipes.
Will take the place of Eagle Brand milk.
Lightly grease a pie pan.
Beat applesauce and white sugar together in a bowl. Add oats, soy milk, 1 tablespoon plus 1/4 teaspoon baking powder, vegetable oil, and sea salt; mix well. Fold raisins into oat mixture; pour into prepared pie pan and top with brown sugar and cinnamon. Refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until oatmeal is firm, 35 to 50 minutes.
Beat ice cream and Cool Whip together with mixer.
Add 2 cups crushed malted milk balls and stir.
Place in 9 x 13-inch pan. Place 1 cup crushed malted milk balls on top.
Can put this in a graham cracker crust, if desired.
Mix together dry ingredients. Combine egg, orange juice, water and oil.
Add liquid to dry ingredients, stirring just until moist.
Let mixture rest for 30 seconds. Spoon or pour batter onto greased, hot griddle. Cook pancakes on the first side until bubbles appear on upper surface. Turn over and cook until bottom is golden.
Stir coconut milk and vinegar together in a
otor running, slowly add coconut-milk, sugar, and rum or vanilla
Beat egg yolks; add sugar and beat again.
Mix together rusk crumbs, nuts, vanilla and baking powder.
Add to egg mixture.
Fold in stiffly beaten egg whites.
Bake in a 9 x 13-inch greased pan at 350\u00b0 for 30 minutes.
Cool.
Melt Milk Duds, milk, confectioners sugar and butter until smooth, stirring constantly.
Let stand until cool and creamy.
Whip the cream; spread over baked portion. Pour sauce on top and refrigerate overnight.
omogenous.
Stir in the milk alternative, followed by the flour
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
BRUSH cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl.
BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.
REFRIGERATE 1 hour or until ready to serve. Top with remaining whipped topping.
Sprinkle gelatin on cold water in blender or food processor, using steel blade.
Wait one minute, then add boiling water. Cover and process until gelatin granules dissolve.
Add peanut butter.
Process until blended.
Add milk, yogurt and pudding mix. Process until smooth.
Wait 5 minutes for mixture to thicken, then put into dessert cups or into pie shell.
Chill until set. Sprinkle with peanuts, if desired.