Ingredients

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2 cup fat-free skim milk
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2 tbsp light corn syrup
1 tsp vanilla extract
2 cup seltzer
2 cup fat-free vanilla ice cream

Directions

In a large bowl, whisk together milk, corn syrup and vanilla. Pour about 1/2 cup of mixture into each of 4 tall glasses.

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To each glass, add 1/2 cup each of seltzer and ice cream. Serve immediately.

POINTS value: 3
Servings: 4
Preparation Time: 7 minutes

Ingredients

10 oz angel food cake, about 10-inches round
8 oz fat-free cream cheese
4 oz light cream cheese
1/2 cup sugar
1 tsp vanilla extract

2 Tbsp unsweetened cocoa
1 oz semisweet baking chocolate, finely grated
4 fl oz brewed espresso, (1/2 cup)

Directions

Using a serrated knife, cut angel food cake into 12 equal slices; set aside.

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In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour espresso into a shallow dish.

Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface).

Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.

Refrigerate 2 hours. Cut into 8 pieces and serve.

Notes
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Servings: 8
Preparation Time: 15 min

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Cooking Time: 120 min

6 whole Eggs
1 stick margarine — melted
4 cups sugar
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4 Tablespoon flour
1/2 cup cocoa

1 Tablespoon vanilla
1 medium can coconut
3/4 cup chopped nuts
1 large can evaporated milk

Directions

Mix all filling ingredients together and pour equal amounts in unbaked pie shells. Bake at 325 for 50 minutes. — Makes 4 pies To Freeze: Cool. Wrap well in aluminum foil. To Serve: Thaw and enjoy.

Makes 4 pies

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1 package (3.4 ounces) instant lemon pudding

1 1/2 cups milk

1 cup heavy (whipping) cream
12 gingersnap cookies coarsely crushed (about 1 cup)
1 pint fresh blueberries (2 to 2-1/2 cups)

Directions

Prepare instant lemon pudding according to package directions, using the milk. In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding.

In either 4 to 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding.

Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.

Makes 4 servings

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 to 4-1/2 cups all-purpose flour

2 eggs
1/4 cup butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom

Filling

1/4 cup butter, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel

2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

Glaze

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2/3 cup confectioners’ sugar
2 teaspoons lemon juice
1 teaspoon water

Directions

In a large mixing bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon peel, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate.

Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.

Bake at 350F for 35-40 minutes or until browned. cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

Makes 20 servings
Prep Time: 30 minutes
Bake Time: 35 minutes

2 cups milk
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1 16 oz frozen pound cake, cut into 3/4-inch cubes

Directions

From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.

Set aside a few cranberries for garnish. In same saucepan, stir remaining cranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium and cook 15 to 17 minutes or until cranberries pop and sauce thickens slightly, stirring occasionally. Remove from heat; cool to room temperature.

Meanwhile, in bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended.

In 3-quart glass trifle bowl or other serving bowl, place one-third of cake. Spoon one-third cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1 1/4 cups). Repeat layering 2 more times. Garnish with reserved cranberries.

Cover trifle and refrigerate at least 4 hours or up to 2 days.

2 cups Bananas (3 bananas) chopped
1 cup Walnuts or pecans finely chopped

1/2 teaspoon Vanilla

Glaze:
1 tblspoon Butter or margarine melted
1 cup Sifted powdered sugar

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Preheat oven to 325 degrees F. Generously grease a 10″ tube or a fluted tube pan.

Cake
In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze

To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

Glaze
In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

Makes 14 servings

Ingredients

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries

3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder

1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Directions

In a large bowl, combine the nuts, dates and cherries. In another bowl, combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated.

Beat eggs until foamy. Stir in vanilla; fold into nut mixture and mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 300° for 1-3/4 hours. Cool for 10 minutes before removing from pan to a wire rack.

Makes 24 servings

Prep Time: 15 minutes
Bake Time: 1 hour 45 minutes

Ingredients
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4 medium pear(s), peeled, cored and sliced thinly
3 1/2 tablespoon light brown sugar
1 3/4 tbsp flour

2 teaspoon lemon juice

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1 tablespoon hard margarine, low fat
1/4 teaspoon spices, (ground cinnamon)
1 3/4 tbsp self raising flour, (wholemeal)
1/2 cup buttermilk

Directions

Preheat oven to 350F. Coat a 8 inch square baking tin with cooking spray.

Place the pears, 2 tablespoons of brown sugar, 2 teaspoons of flour, lemon juice and cinnamon in a large bowl; toss to coat and pour into the prepared baking dish.

In a medium bowl, combine the remaining flours and brown sugar. Add the margarine and rub in using finger tips until the mixture resembles bread crumbs. Stir in the buttermilk until the mixture is smooth.

Drop four heaped spoonfuls of dough onto the pear mixture. Cook for 35-40 minutes until the crust is risen and golden brown. Divide between 4 dishes and serve.

POINTS value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 40 min

Ingredients

ice

2 ounces chocolate-flavored liqueur (Godiva)

2 ounces cherry wine (Kijafa)
2 fluid ounces vodka
1/2 ounce chocolate syrup
chocolate covered cherries, for garnish

Directions

Fill a cocktail shaker with ice.

Add the chocolate, cherry liqueur and vodka to the shaker.

Shake very very briskly to mix and well chill.

Strain into a chilled martini glass that you drizzled the chocolate syrup into.

Garnish with Chocolate covered Cherries.