Serves: 6 mini cheesecakes Ingredients: 2½ graham cracker wafers, crumbled (about ⅓ cup) 1 Tablespoon butter, at room temperature ¼ cup plus 1 Tablespoon sugar, divided 1 package (8 ounces) cream cheese, at room temperature ½ teaspoon vanilla 1 egg ⅓ cup Cool Whip ¾ cup fresh or frozen blueberries 2 teaspoons lemon zest Preparation:
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Serves: 24 Ingredients: Topping 3 ounces fat free cream cheese, softened 8 ounces strawberry yogurt 1 tablespoon sugar 2 teaspoons lemon juice, bottled 2 cups whipped topping, thawed ¼ teaspoon almond extract Salad 2 cups blueberries, rinsed and drained 2 cans peach halves in light syrup, drained 2 cups strawberries, halved 2 cups seedless green
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Serves: 6 Ingredients: Blackberry Filling 1 quart fresh or frozen blackberries, rinsed 1 cup water 1 cup sugar ½ teaspoon salt ½ teaspoon lemon extract Dumplings 1 ½ cups flour 2 teaspoons baking powder 1 tablespoon sugar ¼ teaspoon salt ¼ teaspoon nutmeg ⅔ cup milk Preparation: Start with the filling: Mix berries, water, sugar, salt
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Serves: 6 Ingredients: 1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 Tablespoon lemon zest ½ stick unsalted butter, softened ⅔ cup sugar plus 1 ½ Tablespoons sugar, divided ½ teaspoon pure vanilla extract 1 large egg ½ cup well-shaken buttermilk 1 cup fresh summer fruit, either blueberries, raspberries or blackberries Preparation: Preheat oven to 400° with rack in
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Serves: 10-12 Ingredients: 2 packages (3.9 ounces each) devil’s food chocolate instant pudding mix 4 cups skim or lowfat milk, divided 1 package (8 ounces) cream cheese, at room temperature 24 ladyfingers 32 Oreo cookies, with additional for garnish 1 carton (12 ounces) whipped topping, such as Cool Whip, thawed Preparation: In a large bowl,
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Yields: 1 nine-inch layer cake with 3 layers, about 8 servings Ingredients: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs beaten 1 ½ cups salad oil 1 ½ teaspoons real vanilla extract 1 can (8 ounces) crushed pineapple, undrained 2 cups chopped
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Serves: 24 Ingredients: 2 bags Pepperidge Farms chessmen cookies 6 each bananas, sliced 2 cups milk, 2% lowfat 1 box (5 ounces) instant French vanilla pudding 8 ounces fat free cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 container (12 ounces) whipped topping Preparation: Line the bottom of a 13ʺ x 9ʺ
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Serves: 6 Ingredients: 1 large can (29 ounces) Peach Halves in Heavy Syrup 1 Tablespoon ground cinnamon Preparation: Preheat oven to Broil Place peach halves and syrup in a 9″ round metal cake pan, pitted side up. Sprinkle cinnamon on each peach. Broil 2 minutes or just until heated through. Watch carefully so they do
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Serves: 8 Ingredients: For the Cake: 2 cups all-purpose Flour 1½ cups granulated Sugar ¼ cups Brown Sugar, packed (dark or light) 1½ teaspoon Baking Soda 1 teaspoon Baking Powder 1 teaspoon Salt 4 teaspoon Cinnamon ¼ teaspoon Nutmeg ⅛ teaspoon Ground Cloves ¼ teaspoon Ground Ginger 2 cups peeled and then finely grated Carrots,
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Serves: 8 Ingredients: 1 each graham cracker pie crust, 9 inch 8 ounces fat free cream cheese, softened 1 can (14 ounces) sweetened condensed milk, ⅓ cup lemon juice, bottled 1 teaspoon vanilla extract 1 can (21 ounces) cherry pie filling Preparation: In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk
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