Mix together and place 3/4 in 13" pan. Bake in microwave 2

Mix dry ingredients; add butter, vanilla, eggs, sugar substitute, and blend well. Stir in grated apples and nuts, bake in well-greased 9x13 pan at 375 degrees, 40-45 minutes. (1 serving equals 1/2 fat exchange, 1 bread, 1/2

These Diabetic Applesauce Cookies are simply awesome ! Bite into these crunchy treats for a delightful brunch and let me know if you like them. Try out these Diabetic Applesauce Cookies at the earliest. Who said that diabetics have to forget delicious sweet ..

Mix together and pour into a 9" unbaked pie shell. Bake at 300°F for approximately 1 hour or iess if the pumpkin is cooked. When cool top with Nutriwhip or a low-cal

Mix all ingredients together. Divide into 6 individual molds and steam 30-40 minutes. Nice for a treat at Christmas. Exchange 1 fruit and 1 fat

Popovers are made with flour & eggs.Popovers pop out of the oven when baked & are served hot.My way of cooking Popovers are different since I make Diebatic Popovers.All my diet recipes are dedicated to my mom & these Diebatic Popovers are a gift from me to ..

Bake a treat for all this Christmas,this Diet Cherry Pie is sure to find it's place in the hearts of all those who restrict their sugar intake.Diet Cherry Pie for moms & Dads.Serve this Diet Cherry Pie with

Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 1-litre (9-inch) pie plate or 2-litre (8-inch) square cake pan or 23 centimetre (9-inch) spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 25 millilitres ..

Mix together the applesauce, lemon juice, and vanilla extract. Soften the gelatin in cold water for five minutes. Add the hot water and stir until it is dissolved. Then add the water and gelatin to the applesauce mixture. Refrigerate the mixture. When it ..

Dissolve gelatin in hot water. Stir in orange sherbet until melted. Pour into four individual serving dishes. Chill until

Dissolve lime gelatin in hot water. Chill until the consistency of egg whites. Peel and section orange, removing seeds and membrane. Drain pineapple and peaches thoroughly. Reserve four peach slices. Add orange sections, pineapple chunks, and remaining peach ..

Sprinkle gelatin over water in saucepan. Allow gelatin to soften for 5 minutes. Heat over medium heat until mixture is warm; then add cheese. Stir to dissolve gelatin and melt cheese. Remove from heat and stir in apple juice. Chill until the consistency of ..

Prepare lemon gelatin as directed on package. When the gelatin is firm, beat with an electric mixer. Then beat in nondairy whipped topping. Transfer to 10 dessert glasses or serving dishes. Chill until firm. Decorate with mint sprigs just before

Sprinkle gelatin over cranberry fruit cocktail in saucepan. Allow to soften for 5 minutes. Bring to boiling, stirring to dissolve gelatin. Chill until mixture is the consistency of egg whites. Then fold in orange slices and marshmallows. Transfer to serving ..

Place hazelnuts in a single layer on a baking sheet. Bake at 350°F (175°C) for 15 minutes or until lightly toasted. Cool slightly and rub off the very loose skins. (It's not necessary to rub all the skin off.) Chop hazelnuts. Cool. Allow frozen dessert to ..

Sprinkle gelatin over water in a saucepan. Allow gelatin to soften for 5 minutes. Bring to a boil, stirring to dissolve gelatin. Remove from heat. While hot, stir in orange-drink mix and fructose. Chill until the consistency of egg whites. Stir in mandarin ..

Slightly soften raspberry sherbet. Spread into an 8 in. (20 cm) pie pan. Refreeze until firm. Slightly soften lemon sherbet. Spread over the surface of the, raspberry sherbet. Re-freeze. Slightly soften lime sherbet. Spread over the surface of the lemon ..

Put the gelatin powder into a large mixing bowl. Add the boiling water. Stir until the gelatin dissolves. Add the cold water. Stir. Place the gelatin mixture into a food processor or blender. Add the cottage cheese. Blend until the mixture is smooth. Pour ..

Pit black cherries. Combine cherries and water in a saucepan. Cook over low heat until cherries are just tender. Drain thoroughly, reserving liquid. Measure liquid and add enough water to make 2 cup (500 mL). Heat liquid to boiling. Remove from heat; then ..

Put the gelatin powder into a large mixing bowl. Add the boiling water and stir until the powder is dissolved. Add the cold water and the sour cream and stir until the sour cream is completely blended. Arrange the banana slices in four dessert dishes. Pour ..

Stir together the milk, cornstarch, liqueur if desired, and acesulfame-K in a medium saucepan. Use a wire whisk to be sure the cornstarch is dissolved. Bring to a boil and reduce the heat to a simmer, stirring constantly. Turn off the heat and stir in the ..

In double boiler, melt broken chocolate with butter, stirring constantly. Do not overheat chocolate. Let stand until chocolate cools. Place 4 liners into muffin pans. Pour 1 tablespoon chocolate into each cup. With small metal spatula, spread chocolate into ..

Allow frozen dessert to thaw slightly. Beat in prune puree. Pack in a freezer container or bowl. Cover and freeze until

Allow frozen dessert to thaw slightly. Beat in the mashed banana and chopped pecans. Pack in a freezer container or bowl. Cover and freeze until

Dissolve gelatin in peach juice. Add frozen peaches. Stir peaches and allow them to thaw. Stir in yogurt. Transfer to six dessert dishes or a serving dish. Chill until

Combine all ingredients except the mint sprigs in a blender. Blend at high speed until finely

Allow frozen dessert to thaw slightly. Beat in fructose, cinnamon, nutmeg, and cloves. If desired, 1/2 tsp (2 mL) of apple flavoring can be added. Pack in a freezer container or bowl. Cover and freeze until

Allow frozen dessert to thaw slightly. Beat in the maple syrup and flavoring. Stir in vanilla extract. Pack in a freezer container or bowl. Cover and freeze until

Thaw and drain raspberries. Select six of the best raspberries for garnish and refrigerate. Place remaining raspberries in a bowl, and carefully fold in Grand Marnier. Cover and chill

In a medium-sized mixing bowl, dissolve the chocolate chips and gelatin in the hot coffee. Cool. Stir in nondairy whipped topping powder until it is completely blended. Place mixing bowl in a larger bowl of ice. Beat with a whip or electric mixer until ..

Melt margarine in a small nonstick frying pan on low heat. Stir in cereal flakes and walnuts. Stir or toss to completely coat. Stir and cook about a minute. Remove from heat and cool completely. Allow frozen dessert to thaw slightly. Stir the cereal-nut ..

Put the orange gelatin powder into a large mixing bowl. Stir in the boiling water and mix until the powder is dissolved. Add the cold water and mix. Arrange the fruit in four dessert dishes. Pour the gelatin mixture over the fruit. Chill for 3-4 hours. Top ..

Put the gelatin powder into a large mixing bowl. Add the boiling water and stir until the gelatin is dissolved. Add the ice cream and cold water. Stir to mix. Arrange the pieces of melon in four dessert dishes. Pour the gelatin mixture over the fruit. Chill ..

Put the gelatin powder into a large mixing bowl. Add the boiling water and rum extract. Stir until the gelatin is dissolved. Add the cold water and mix. Arrange the fruit and the nuts (if used) in four individual dessert bowls. Pour the gelatin mixture over ..

Scoop out enough melon balls to equal 3 cup (750 mL). Chill. Using a spoon, scrape out the remainder of the melon. Puree. Measure the pureed melon. Add water, if needed, to make 4 cup Pour into a saucepan. Heat until steaming. Remove from the heat, add ..

Put the gelatin powder into a large mixing bowl. Add the boiling water and stir until dissolved. Put the cold water into a 2 cup (500 mL) measure. Add enough ice cubes until the measuring cup is 1 1/4 cup (310 mL) full. Put the cold water and ice into a food ..

Put the gelatin powder into a large mixing bowl. Add the boiling water and stir until the gelatin is dissolved. Put the cold water into a 2 cup (500 mL) measure. Add enough ice cubes until the measuring cup is 1 1/4 cup (310 mL) full. Put the cold water and ..

Thinly slice the sponge cake. Line bottom and sides of mold or freezer tray with two-thirds of the slices. Reserve remaining slices for top. Combine topping, sugar replacement, nuts, almond extract and a few drops of food color in mixing bowl. Beat or stir to ..

Sprinkle gelatin over water in a saucepan. Allow to soften for 5 minutes. Heat to boiling, stirring to dissolve gelatin. Remove from heat; then stir in limeade until thawed. Add extra water to make 2 cup (500 mL) of liquid. Allow to cool but not ..

Cook egg yolks, sugar replacement and cream de cacao over low heat in the top of a double boiler until thick; cool. Beat egg whites until stiff. Fold egg whites into cooled custard mixture. Fold in chopped pecans. Beat topping mix with skim milk and green ..

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Dissolve Marshmallow Cream in milk over hot water; cool. Add nuts and cherries and fold in topping. Pour mixture into freezer tray; freeze until mushy. Scrape into a bowl and stir vigorously. Return to freezer tray and freeze

Wash, peel and grate bottlegourd. Pour milk into a non-stick pan, add bottlegourd and cardamoms and simmer over low heat till bottlegourd is cooked. Remove from heat, cool and add sweetener. Spoon into wine glasses or individual dessert bowls, sprinkle with ..

Wash carrots, scrape and grate. Put carrots, milk and cardamoms in a non-stick pan over high heat. Bring to boil, lower heat and cook, stirring frequently till almost solid. Add butter and stir till mixture draws away from sides of pan. Remove from heat and ..

Drain the liquid from a can of chickpeas and pour the chickpeas into a saucepan. Cover with water and add acesulfame-K, cinnamon, and vanilla extract. Cook over medium heat for half an hour. Let cool. Drain off the cooking liquid. Place the chickpeas in a ..

Fondue may be prepared in a fondue pot, heavy saucepan or double boiler. Break chocolate into small pieces. Melt chocolate with ice cream and liqueur, stirring constantly for a smooth sauce. Or microwave all ingredients on Medium 3-4 minutes, stirring 3 ..

Combine the ice cream, flavorings, and peanut butter in a blender. Blend until smooth and creamy. Pour into four wine glasses. If desired, garnish each with a mint

Great for anyone on a diabetic or low fat diet, or even anyone looking for something quick, simple and easy with a great

A Delicious Low/Slow Carb Dessert Suitable for Phase 1 of South Beach, Gluten-Free and

Dissolve gelatin in the hot water; then chill to the consistency of egg whites. Drain apricots. Combine peanut butter, dates, and walnuts. Mix well. Divide peanut butter mixture evenly among the cavities of the apricots; then press halves together. Place an ..

Place each peach half in individual mold or custard cup. Combine orange juice and gelatin in saucepan, cooking over medium heat until gelatin is dissolved. Add cooked rice and salt, stirring to blend completely. Fold in topping, pour over peach halves, and ..

Use an electric mixer to beat together the first three ingredients until a stiff mixture forms. Set aside. Take a separate mixing bowl and beat together all the other ingredients until smooth. Put the bowl of beaten egg whites back under the beaters, then ..

Remove 54 cup (125 mL) of the blueberries from the package. Set aside. Puree remaining blueberries, aspartame sweetener, and lemon juice in a food processor or blender. Pour the pureed blueberries into a heavy saucepan. Cook and stir over medium heat until ..

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Starting with the Recipe for Black Bean Brownies, I have altered the Recipe to make these delicious Slow-low Carb Muffins that are completly Flour and Glutin Free. A Yummy Way to Start the day for anyone looking to lower thier Carb

Combine pumpkin and water in a saucepan or microwave bowl. Heat on high until boiling. Remove from heat and chill thoroughly. Whisk or beat in pudding mix. Spoon into four dessert

Pour boiling water over the dates. Allow to plump for 10 minutes. Drain and dry dates thoroughly. Place each date in a decorative petit-four case. Arrange on a small dessert

Combine all ingredients in blender or food processor and beat to puree. Pour into freezer tray and freeze until firm but not hard. Scrape back into blender or food processor, beating to sherbet consistency. Cantaloupe or honeydew melon may be substituted for ..

Allow bananas to soften. Pour into a small saucepan. Add the cornstarch and stir to completely blend. With a potato masher, mash bananas slightly. Place pan over medium-low heat. Cook and stir until the mixture boils and

Combine cinnamon stick, nutmeg, cloves and ginger with water in saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat. Remove cinnamon stick. Add unflavored gelatin, chocolate chips and sugar replacement. Stir to dissolve ..

Combine sugar replacement, water and cornstarch in saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Add apricot puree and lemon juice. Pour into freezer tray and cover with waxed paper. Freeze until firm. For fluffy ice: Freeze until mushy. Scrape ..

Combine pudding mix, milk, and orange juice in a saucepan. Cook and stir over medium heat just until mixture comes to a boil. Meanwhile, slightly beat the egg yolk. Pour a small amount of pudding mixture into the egg yolk, stir, and return mixture to ..

Put the gelatin powder in a large mixing bowl. Add the boiling water and stir until the powder is dissolved. Add the sour cream and cold water. Stir to mix. Arrange the raspberries in four dessert bowls. Pour the gelatin mixture over the raspberries. Chill ..

Chop pecans and lightly toast. Set aside. Sprinkle gelatin over cold water and allow to soften for 5 minutes. In a microwave or on top of the stove bring mixture to boiling. Remove from heat. Add sugar replacement, cocoa and salt. Whip to thoroughly mix. Stir ..

Cream margarine until fluffy. Add brown sugar replacement, egg and water, beating until completely blended. Beat in pumpkin puree, stir in flour and allspice, and mix to completely blend. Spread evenly in greased 13 x 9 in. (33 x 23 cm) cookie sheet. Bake at ..

Scald 1 cup (250 mL) of the milk. Mix dry ingredients with remaining milk. Add to hot milk and cook until custard coats the spoon, about 15 minutes. Add butter and vanilla. Stir to blend. Remove from heat. When partially cooled, pour into baked pie ..

Beat egg yolks until pale and creamy. Pour liquid fructose over yolks and beat until thick. Fold in nondairy whipped topping. Beat egg whites and salt until stiff. Fold into mixture. Fold in ground almonds and chocolate chips. Pile into decorate mold and ..

Sift together cake flour, baking powder, sugar replacement, and salt. Add dates and walnuts. Slowly add water and stir to make a soft dough. Spread in well greased 8 in. (20 cm) sq. pan. Bake at 350°F (175°C) for about 40 minutes. Score into 1 in. (2.5 cm) ..

In a saucepan, combine the watermelon puree, lemon juice, and unflavored gelatin. Set aside for five minutes. Heat over a low flame, stirring until the gelatin dissolves. Remove from the heat and stir in the strawberry gelatin. Mix until smooth and the ..

Combine pudding mix and skim milk in saucepan. Bring to boil over low heat, stir constantly. Remove from heat and cool slightly. Stir in orange flavoring. Place pear halves in individual serving dishes. Top with equal amounts of pudding mixture. Sprinkle ..

Cook the tapioca in the milk until it reaches a full boll. Then add the beaten egg substitute and acesulfame-K; stir and remove at once from the heat. Peel and quarter the apples, put them in a casserole dish, and sprinkle them with spices, stirring to coat ..

Combine gelatin and cold water in small cup; set aside 10 minutes to soften. Combine milk and coconut in blender, whip on High for 2 minutes, and pour into saucepan. Stir and cook over low heat just to boiling, but do not boil. Remove from heat. Stir in ..

Dissolve gelatin and salt in hot water. Stir in salad dressing and sour cream. Chill until the consistency of egg whites. Drain fruit cocktail thoroughly. Fold fruit cocktail into thickened gelatin mixture. Chill until

Beat eggs until very light and thickened. Cream margarine; gradually add sorbitol and sugar replacement, beating until light and fluffy. Sift together the flour and salt; set aside. Add cooled baking chocolate and beaten eggs to creamed margarine ..

Combine gelatin and 2 tsp (30 mL) cold water in small cup; set aside 10 minutes to soften. Combine egg yolks, sugar replacement and salt in top of double boiler, beating with electric beater or wire whisk until well blended. Place top of double boiler over ..

Sprinkle gelatin over 2 tsp (30 mL) cold water in small cup; set aside 10 minutes to soften. Combine boiling water and softened gelatin in mixing bowl, stirring until gelatin is completely dissolved. Add sugar replacement and salt and stir to blend. Beat ..

Soften the ice cream in the refrigerator until it can be whipped with an electric beater. Melt the white chocolate in a double boiler over warm water, stirring occasionally. Allow to cool slightly Transfer the ice cream to a large mixing bowl. Whip the ice ..

Use an electric mixer to beat the egg whites until stiff peaks form. Set them aside. Then use the electric mixer to combine the sour cream with the acesulfame-K, sugar, and lemon peel. Beat until fluffy. Beat in the egg substitute. Then add the milk, cereal, ..

Scald milk and coffee. Sprinkle gelatin on cold water, allow to soften. Beat egg yolks, sugar replacement, cocoa, salt and nutmeg. Slowly add hot milk and coffee mixture. Add vanilla and softened gelatin. Chill until partially set. When mixture is partially ..

Combine gelatin and cold water in small cup; set aside 10 minutes to soften. Beat egg yolks, sugar replacement and salt in top of double boiler, and place top of double boiler over hot (not boiling) water. Stir in milk and cook over simmering water until ..

Prepare the Basic Meringue. To prepare the filling, put the cream cheese in a mixing bowl. Add the liqueur and beat until well mixed. Put the cornstarch into a small saucepan. Stir in the orange juice very gradually. Bring to a boil, stirring constantly. Boil ..

Sprinkle gelatin on top of water in small cup; set aside 10 minutes to soften. Beat egg yolks until frothy in top of double boiler. Add sugar replacement, salt and milk, beating well. Place top of double boiler over simmering (not boiling) water. (Do not ..

Base: Combine margarine and sugar replacement in a mixing bowl. Beat to blend. Beat in flour until mixture is crumbly. Press into the bottom of an 8 x 8 in. (20 x 20 cm) baking pan. Bake at 350°F (175°C) for 15 to 17 minutes, or until lightly ..

Combine soy milk, nectarine, and sugar in a blender container. Cover and blend until smooth; pour mixture into a medium bowl. Stir in sour cream. Cover and chill for 1 hour. Remove seeds and peel mangoes. Cut fruit into 1/2 -inch cubes (you should have For ..

Combine chocolate, 1/4 cup (60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour small amount of hot chocolate mixture over egg yolks and beat ..

how to make a vegan coconut bananna cream pie more http://rawfoodmedia.com

Puree blueberries in a blender. Transfer to a heavy saucepan, and bring to a boil. Reduce heat and simmer, uncovered, until blueberries are reduced to about 1/2 cup (125 mL). Stir in lemon juice and cool to room temperature, In a small saucepan, sprinkle ..

Puree the raspberries in a food processor. Spoon into a sieve; with the spoon, push the juice through to remove the seeds. Sweeten to taste with artificial sweetener such as aspartame or

Place pineapple slices on lettuce leaf, drizzle with chocolate topping. Top with whipped

Process the ricotta in a blender or food processor until smooth. Add the whipped topping, Triple Sec, and aspartame. Blend again. Transfer to a mixing bowl. Fold in the chocolate. Cover the bowl and refrigerate it for one hour before

Pit and quarter plums. Puree plums and lemon juice in blender or food processor. Beat egg white and sugar replacement into stiff peaks. Gradually, beat plum puree into egg-white mixture. Spoon into dessert

Combine the orange juice and lemon juice in a mixing bowl. Stir in the orange flavoring. Pour the mixture into four freezer-safe dessert dishes (i.e., paper, Pyrex,

Prepare pudding as directed on package. Refrigerate to set. Fold in remaining ingredients. Spoon into six dessert

Combine banana, cocoa and yogurt in blender or food processor. Blend until smooth. Turn into two dessert dishes. Freeze until

Make pudding mix as directed on package. Chill until set. Fold in chocolate chips. Spoon into dessert

Combine ingredients in a bowl. Beat until well blended, about 1 or 2 minutes. Spoon into dessert

Distribute about two-thirds to three-fourths of the thawed strawberries between six stemmed glasses or cups. Distribute half of the dairy dessert equally between the glasses. Top each with one-sixth cup of the blueberries. Spoon remaining dairy dessert evenly ..

Divide the nectarine cubes evenly and place them in two dishes. Spoon strawberry preserves into a small microwave or heatproof dish. Heat until melted. Pour warmed preserves over nectarine cubes. Top with nondairy whipped

Drain peach halves. Arrange in 6 shallow baking dishes. Melt preserves, stirring constantly. Brush peaches with preserves. Drizzle brandy over peaches;

Slice the oranges into layers. Arrange with grape halves in a glass serving dish. Mix together the water, flavoring, and sugar substitute. Pour the mixture over the fruit. Cover the bowl and refrigerate for at least an hour before

Combine all ingredients in a saucepan. Cook until mixture comes to a boil, stirring occasionally. Reduce heat and boil gently until all cranberries have

Combine the frosting mix and boiling water in a small narrow bowl or cup. Beat with a small wire whisk or fork until mixture is smooth. Dampen a pastry brush, and brush glaze over desired

Combine all ingredients and blend with an electric mixer on medium speed for 4 minutes. Pour into an 8 or 9 in. (20 or 23 cm) baking pan. Bake at 350°F (175°C) for 25 to 30 minutes or until cake tests

Slice the banana in half the long way. Place it on a broiler pan that has been coated with non-stick cooking spray. Place the pan under a preheated broiler a few inches from the heat. Watch it carefully and remove the tray from the oven as the banana becomes ..

In a shallow mixing bowl, combine the blueberries, orange rind, Triple Sec, and sugar. Toss to coat the berries. Cover loosely and refrigerate for an hour or

Blend cold water and cornstarch and pour into small saucepan. Add salt. Boil until clear and thickened; remove from heat. Add sugar replacement and vanilla, stirring to dissolve, and

Heat milk and chocolate chips just to boiling, stirring constantly to dissolve chips. Refrigerate until mixture is very cold. Add topping mix. Beat until mixture is thick and fluffy. Pour into freezer box or tray and freeze until

Combine ingredients in a blender. Process until well blended. Divide mixture evenly among eight paper drinking cups. Place in freezer and freeze until frozen. If desired, when pops are partially frozen, place a wooden stick in middle of each pop. Freeze ..

Wrap Butter Mint dough around each cherry; chill slightly. Dip in chocolate and dry

Combine all ingredients. Beat until smooth and fluffy. Pour into freezer tray and freeze until firm. Stir 2 or 3 times while

Put the preserves into a small saucepan. Add the raspberry liqueur and water. Mix well with a wire whisk. Heat gently, stirring

Combine milk, whipped-topping mix, and cherry flavoring in a bowl. Stir to blend thoroughly. Fold in stiffly beaten egg white. Pour into ice cream maker, and

Combine all ingredients in a bowl. Stir to completely dissolve chocolate-drink mix. Pour into ice-cream maker, and

Combine all the ingredients in a food processor. Pour into two small yogurt containers; freeze for a few hours or

Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading

Mix all ingredients thoroughly in a large mixing bowl. Pour into a freezer tray or metal baking dish. Freeze until mushy and slightly frozen around the edges of the tray. Return to large mixing bowl and beat until the mixture is

Cut rhubarb into pieces. Place rhubarb in saucepan. Add water. Cook rhubarb until tender. Mix cornstarch with small amount of cold water; add to rhubarb. Cook until thickened. Remove from heat; add sugar replacement. Stir until

Thaw raspberries. Transfer raspberries and their juice to a saucepan. Stir in the cornstarch. Cook over medium heat until mixture comes to a full boil and the mixture is clear. Remove from heat. Cool until you can place your hand comfortably on the bottom of ..

Combine flour, baking powder, salt and milk in small bowl, beating until smooth. If batter is too stiff, add a little water. Dip apple slices into batter and fry until golden

Combine buttermilk, brandy flavoring, chocolate-drink mix, and vanilla in a bowl. Stir to mix. Pour into ice-cream maker, and

Combine all ingredients in a food processor or blender. Process or blend into a puree, Transfer to a serving bowl. Cover and

Combine all ingredients in a bowl. Stir to blend. Pour into ice-cream maker, and

Put the crushed bananas into a medium bowl. Sprinkle with lemon juice and toss. Mix in the other ingredients. Spoon into six 4 oz (100 g) paper cups. Freeze until

Cut cantaloupe into four slices; then arrange in a double circle on a serving plate. Place blueberries in the middle of the circle. Melt blueberry preserves in a small bowl in the microwave or small saucepan. Pour liquid preserves lightly over the melon and ..

Combine all ingredients in a small narrow bowl. Whip at high speed until thick and fluffy. Pour into freezer tray and freeze until

Combine all ingredients in a food processor or blender. Process or blend into a puree. Strain sauce through a fine sieve to remove seeds. Transfer to a serving bowl. Cover and

Clean strawberries and arrange in a pyramid on a serving dish. Clean raspberries and whirl in a blender or food processor until a puree is formed. Add yogurt. Slightly blend. Pour over strawberry

Put fruit in food processor with flavorings. Puree; add yogurt. Freeze in small yogurt containers for easy

Drop the nectarines into a large pan of boiling water. Shut off the heat. Let stand for one minute to loosen the skins. Drain the hot water; then pour cold water over the fruit and slip off their skins. Place the nectarines in a food processor or blender with ..

Combine water and granulated sugar replacement in a saucepan. Stir to dissolve powder. Cook over medium heat until just boiling. Reduce heat, add citrus peel, and simmer for 15 minutes. Let cool to room temperature. Cover and refrigerate at least 6 to 8 hours ..

Mix strawberries, aspartame sweetener, and lemon peel in a bowl. Refrigerate 3 to 4 hours or overnight. Spoon 1/4 cup (60 mL) of the "Lemon Custard" into the middle of a dessert plate. Drain berries and spoon over custard. Top with remaining

Combine strained prunes and lemon juice in a small bowl; stir to mix. Beat the egg whites and salt to soft peaks. Gradually add the sugar replacement; beat to stiff peaks. Fold prune mixture into stiffly beaten egg whites. Spoon into four sherbet or dessert ..

Divide strawberries evenly between 4 serving dishes and chill thoroughly. At serving time, fold together ice cream, orange marmalade, rum extract and topping. Spoon over cold

Divide nectarine in half and remove seed. Slice each half into eight slices and arrange each half on a plate in a daisy petal-type design. Combine yogurt, sweetener, and rum extract in a small bowl. Stir to completely blend. Divide mixture evenly between the ..

Peel, pit and quarter apricots. Peel and slice bananas into 1 in. (2.5 cm) slices. Melt margarine in skillet, add maple syrup and extracts, and stir just to blend. Add fruit and saute, turning once, for 2 minutes. Spoon into heated serving

Combine peaches, fructose, cinnamon, and water in a nonstick skillet. Bring to a simmer, Top with biscuits. Cover and simmer for 25 to 30 minutes. Top each serving with 1 tsp (15 mL) of nondairy whipped

Peel and cube melon into the size of the grapes and place in bowl. Peel grapes and add to melon. Combine buttermilk, sugar replacement and water in cup, stirring to blend. Pour over fruit mixture. Fold in gently to coat the fruit. Cover and refrigerate at ..

Blend cocoa, sugar replacement, eggs, salt, vanilla and coconut. Add scalded milk slowly. Pour into unbaked pie shell. Bake at 425°F (220°C) for 40 minutes or until

Combine apricot nectar and cornstarch in a small saucepan. Stir to dissolve cornstarch. Bring to a boil. Cook and stir until mixture is smooth and thick. Stir in lemon juice and lemon peel. Remove from heat. Allow to cool until pan can be set comfortably on ..

Drain cherries very well. Combine cake mix, cherries and sugar replacement in mixing bowl. Stir to blend thoroughly. Spread batter in well greased 9 in. (23 cm) pan. Bake at 375°F (190°C) for 20 to 25 minutes. Cut into 1 x 1 1/2 in. (2.5 x 4 cm)

Remove any stem ends from dates. Carefully open each date and stuff with two whole peanuts. Place on a plate and refrigerate until cool. Melt white coating and paraffin wax in a small jar or dish over simmering water. Using two forks, dip each date, one at a ..

Combine chocolate pudding mix and milk in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Allow to cool for 5 to 10 minutes or until pan can comfortably be held. Fold in raspberries. Transfer to pastry

Slice the oranges and bananas thin. Place a layer of orange slices in the bottom of a serving bowl. Sprinkle with some of the aspartame. Place a layer of bananas over the oranges, then a layer of coconut. Make many layers of fruit, ending with a layer of ..

Combine water and sugar replacements in saucepan, stirring to dissolve. Bring to boil, and boil for 3 minutes. Stir in pecans until completely coated; remove pan from heat. Allow pecans to rest in sugar water for 2 to 3 minutes. Remove with slotted spoon and ..

Mix the strawberries, powdered sugar, and mint together in a mixing bowl. Set aside for an hour at room temperature. This will cause the strawberries to let out their

Wash, hull, and slice the strawberries. Put them in a mixing bowl. Peel and slice the banana. Mash the two fruits together with a fork. Stir in the remaining ingredients and mix until everything is evenly

Line a cookie sheet with wax paper. Melt white chocolate in double boiler over very low heat, stirring until smooth. Remove from heat. Holding one strawberry at a time from the stem, dip halfway into chocolate, tipping pan if necessary. Shake excess chocolate ..

Combine sugar replacement, water and gelatin in saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Cool slightly. Stir in juices and freeze. For fluffy ice: Freeze until mushy. Scrape into mixing bowl or blender and beat just until loosened. Return ..

Cut the grapefruit in half; snip the center core from each half, then cut around all sections, and arrange the halves in a shallow baking dish lined with aluminum foil. Beat the egg whites until they are stiff enough to hold their shape; gradually add the ..

Mix the apple juice and water in a saucepan. Bring to a rapid boil. Stir the mixture while gradually adding the farina. Cook gently for five minutes or so and remove from the heat. Beat by hand or with an electric mixer until the mixture is smooth. Fold in ..

Combine the cocoa powder and flour in the top of a double boiler. Add the milk. Stir until free of lumps. Cook over boiling water, stirring until thick and smooth. Remove from heat. Stir in the butter. Cool for 15 minutes. Stir in the sugar substitute, ..

Combine cake mix, yogurt, cherry flavoring, and egg white in a bowl. Stir to mix thoroughly. Fold in dried cherries. Spread evenly in the bottom of a 9 x 9 in. (23 x 23 cm) baking pan. Bake at 350°F (175°C) for 20 to 25 minutes. Allow to cool in pan. Cut ..

Drain the liquid from the canned pineapple into a saucepan; sprinkle the gelatin over it to soften. Bring to a boil and stir until dissolved. Use a blender or food processor to combine with all the other ingredients. Pour into individual dishes. Chill until ..

Combine brownie mix, yogurt, vanilla, and egg white in a bowl. Stir to mix thoroughly. Spread evenly in the bottom of a 9 x 9 in. (23 x 23 cm) baking pan. Bake at 350°F (175°C) for 20 to 25 minutes. Allow to cool in pan. Cut into 36

Combine dates and water in saucepan. Cook and stir occasionally over medium heat for 25 minutes; let cool. Add beaten egg yolks and orange juice; cook and stir constandy over low heat until thickened. Chill. Fold topping into date mixture, spread evenly into ..

Peel, pit and quarter plums. Combine water, clove, bay leaf, cinnamon and sugar replacement in saucepan. Bring just to boiling; add plums. Bring back to boiling, reduce heat and cook 5 minutes. With a slotted spoon, remove plums to heated serving

Sprinkle gelatin over grape juice in a saucepan. Allow to soften for 5 minutes. Bring to a boil, stirring until gelatin is dissolved. Chill until the consistency of egg whites. Fold in grapes. (If grapes are largejust cut them in half.) Transfer to serving ..

Empty cake mix into a bowl. Add remaining ingredients. Beat for 4 to 5 minutes or until creamy. Transfer to 8 in. (20 cm) greased cake pan. Bake at 350°F (175°C) for 20 to 25 minutes. Allow cake to cool; then remove from

Soften the ice cream just enough to stir. Stir in toasted pecans and caramel flavoring. Pack into a 9 in. (23 cm) removable-bottomed tart pan, lined with plastic wrap. Refreeze until

Beat egg and sugar replacement until light and fluffy. Combine milk and coffee and heat just to boiling. Blend milk mixture into egg mixture, and pour into well greased individual baking cup. Place cup in shallow pan; add water to pan until about halfway up ..

Combine chocolate pudding mix and milk in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; then stir in brandy and vanilla flavoring. Allow to cool for 5 to 10 minutes. Transfer to pastry shell. Decorate with ..

Slightly beat egg yolks. Combine the beaten egg yolks with the sugar replacement and salt in a saucepan. Gradually stir in the skim milk. Cook and stir over low heat until mixture thickens and coats the spoon. Remove from heat and pour into a bowl. Stir in ..

Peel, core and cube pears; place in blender. Blend into a soft puree. Mix puree, lemon juice and salt together. Beat egg whites until soft peaks form. Gradually, add sugar replacement and pear puree. Fold in chocolate to

Combine milk and sugar replacement in large bowl, stirring until sugar replacement dissolves. Add coconut and stir until coconut is completely moistened. Drop by teaspoon-fuls onto greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 350°F (175°C) ..

Rinse peaches under cool water. Combine peaches and 3 cup (750 mL) of the water in a saucepan. Cook until tender; then remove peaches, cool, and cut into pieces. Continue cooking peach water until reduced to about 1 cup (250 mL); then return peaches to ..

Beat eggs with maple syrup, flavoring, and salt until mixture becomes foamy and well blended. Scald the milk. Gradually beat milk into egg mixture. Transfer mixture to six custard cups. Place custard cups in a pan of hot water. Bake at 350°F (175°C) for 35 ..

Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tsp (15 mL) nondairy whipped

Core apple and slice into bite-size chunks. Cut plums in half, remove seed, and cut into bite-size chunks. Combine apple and plum chunks in a glass bowl. Add Dutch Apple Dessert and toss gently to mix. Divide mixture between six cups or cup-type ..

Sprinkle gelatin over water in saucepan. Allow to soften for 5 minutes. Bring to a boil, stirring to dissolve gelatin. Remove from heat; then stir in chocolate flavoring, and butter flavoring. Stir until chocolate is melted. Chill until mixture is the ..

Combine raisins and water in a nonstick saucepan. Bring to a boil. Remove from heat; cool to room temperature. Stir in maple flavoring. Drain raisin water into a bowl. Add pudding mix, stirring as directed on package. Spoon into dessert dishes or wine glasses ..

Combine pudding mix, milk, lemon juice, and lemon rind in a nonstick saucepan. Cook and stir until mixture just comes to a boil. Stir a small amount of pudding mixture into beaten egg; then return to saucepan. Continue cooking until mixture comes to full ..

Sprinkle gelatin over water in saucepan. Allow to soften for 5 minutes. Bring to a boil, stirring to dissolve gelatin. Remove from heat; then stir in peanut butter until melted. Chill until gelatin mixture is the consistency of egg whites. Chill until ..

Combine pudding mix, milk, and 1/2 cup (125 mL) of the toasted coconut in a saucepan. Cook and stir until mixture just comes to a boil. Pour a small amount of mixture into beaten egg yolk; then return to saucepan. Cook until mixture comes to a full ..

In a saucepan, combine the watermelon puree, lemon juice, and unflavored gelatin. Let it stand for five minutes or so to soften. Heat gendy until the gelatin dissolves. Remove from the heat and stir in the strawberry-flavored gelatin. Stir until the mixture ..

Put the gelatin powder into a large mixing bowl. Add the boiling water and stir until the powder is dissolved. Add the ice cream and cold water. Stir to mix. Pour into four dessert bowls. Chill until firm, 3-4 hours. Garnish with orange

Puree the pineapple in a blender or food processor. Add the fructose; stir. Set aside. In a mixing bowl, whip the evaporated milk until thick and creamy. In the top of a double boiler, sprinkle the gelatin over the lemon juice. Let stand 3-5 minutes. Stir ..

In a mixing bowl, combine the milk, pumpkin, cinnamon, nutmeg, and ginger. Add the pudding mix and water and mix with a wire whisk or electric mixer until blended. Add the whipped topping and gently but thoroughly combine. Spoon into individual dessert dishes ..

Combine flour, sugar replacement and salt in top of double boiler. Blend in milk slowly. Cook until thickened. Add beaten egg yolks and cook 2 minutes longer, stirring constantly. Remove from heat, add butter and vanilla extract. Cool. Add sliced bananas and ..

Drain fruit; reserve liquids. Add enough water to reserved fruit liquid to make 2 1/2 cup (625 mL). Blend liquid, sugar replacement and cornstarch in saucepan; cook and stir over medium heat until clear and thickened. Remove from heat; stir in lemon ..

In a saucepan, sprinkle gelatin over water, allow to soften for 5 minutes. Place pan over medium heat and bring to a boil. Cook until gelatin is dissolved. Remove from heat, add sorbitol and white vanilla. Stir to blend completely. Allow to cool until mixture ..

Cut the pears into large chunks. Combine the pears, acesulfame-K, and pineapple juice. Bring to a boil, stirring constantly until the sugar dissolves. Cover, reduce heat, and cook until the fruit is fork-tender. The time will vary depending on the hardness of ..

Combine sliced apples, raisins, syrup, flour, and cinnamon in a bowl. Fold to blend ingredients. Transfer to the pastry shell. Bake at 450 °F (230 °C) for 10 minutes; then reduce heat to 350 °F (175 °C) and continue baking for 30 more minutes or until

Melt chocolate in top of double boiler; cool. Cream butter with aspartame sweetener until light and fluffy. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition, using medium speed on electric mixer. Turn into baked ..

Combine the first three ingredients and stir them together in a saucepan. Heat just to the boil, then reduce the heat and simmer for 5 minutes or until the sauce thickens. Stir constantly with a wire whisk. Turn off the heat; stir in the almond extract, ..

Combine vanilla pudding mix, milk, flavoring, and food coloring in a saucepan. Stir to dissolve pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Set aside and allow to cool. Fold in chocolate chips. Transfer to prepared pastry ..

Combine cake flour, cocoa, sugar replacement, baking soda and salt in sifter. Sift into large bowl, add remaining ingredients and beat to mix. Pour into 9 in. (23 cm) square baking dish. Bake at 375°F (190°C) for 35 to 40 minutes, or until

Beat shortening, sugar replacement and eggs until lemon colored. Add water, flour, baking powder, baking soda, cinnamon, nutmeg and salt, beating well. Stir in pecans and carrots. Pour into well greased and floured 3 qt. (3 L) tube pan. Bake at 350°F ..

Combine brownie mix, melted cherry preserves, water, and egg in a bowl. Blend by hand until smooth. Cut cherries into quarters (four pieces). Stir into batter. Spread batter into a greased 8 in. (20 cm) sq. baking pan Bake at 350°F (175°C) for 25 to 30 ..

Combine milk, flour, baking chocolate and sugar replacement in top of double boiler; cook and stir over medium heat until mixture thickens. Pour a small amount of chocolate mixture into egg yolks, then add to the large amount in the pan. Cook and stir until ..

Beat egg yolks and bananas until well blended. Add vanilla, milk, flour and sugar replacement, beating to blend thoroughly. Gently and completely fold egg yolk mixture into stiffly beaten egg whites. Pour mixture into well greased 1 qt. (1 L) baking dish, set ..

Drain the canned fruits and save the juice. Drop the fruit into a serving bowl and refrigerate. Heat the oil in a small frying pan; add the almonds and cook gently, stirring until they are lightly browned. Remove from the heat and let cool. Add the lemon ..

Combine buttermilk, sugar replacement and cornstarch in small saucepan. Cook and stir over low heat until thickened. Toast hazelnuts and process them in blender or food processor until they are fine crumbs; reserve. Peel, pit and slice peach and plums. Dip in ..

Combine fruits and lemon juice in bowl; toss to coat. Cover and refrigerate. Sprinkle gelatin over cold water, and allow it to rest 5 minutes to soften. Heat just until gelatin is completely dissolved. Add gelatin and sugar replacement to fruit; toss to ..

Cut away mango flesh from skin. Combine mango, pineapple juice, lime juice, and fructose in a blender. Process to a puree. Cover and refrigerate. Arrange papaya slices, pineapple slices, and honeydew wedges on a large platter. Pour mango sauce over ..