Berry Cream Dessert
1 package (3 ounces) sugar-free strawberry gelatin
1 package (3 ounces) sugar-free raspberry gelatin
2 cups boiling water
2 cups cold water
1 carton (8 ounces) reduced-fat strawberry yogurt
1 carton (8 ounces) reduced-fat raspberry yogurt
2 cups sliced fresh or frozen unsweetened strawberries
1 carton (12 ounces) reduced-fat frozen whipped topping, thawed
Additional fresh strawberries, optional

In a large bowl, dissolve strawberry and raspberry gelatin in boiling water. Stir in cold water and strawberry and raspberry yogurt until blended. Chill until syrupy, about 1 hour. Fold in strawberries and whipped topping. Spoon into individual dishes. Chill until firm, about 4 hours. Serve with fresh berries if desired.

Nutrition Facts

One serving: One 3/4 cup serving

Calories: 95

Fat: 3 g

Saturated Fat: 3 g

Cholesterol: 2 mg

Sodium: 46 mg

Carbohydrate: 13 g

Fiber: 1 g

Protein: 2 g

Diabetic Exchange: 1 fruit, 1/2 fat

Double Chocolate Pie
1-1/2 cups cold fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 reduced-fat graham cracker crust (8 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional

In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes
or until thickened. Fold in 1-3/4 cups whipped topping. Spread into
crust. In another bowl, whisk the remaining milk and the white
chocolate pudding mix for 2 minutes or until slightly thickened. Fold
in remaining whipped topping. Spread over chocolate layer.
Refrigerate for 4 hours or until set. Yields: 8 servings

Nutrition Facts

One serving: One piece

Calories: 191

Fat: 3 g

Saturated Fat: 1 g

Cholesterol: 1 mg

Sodium: 426 mg

Carbohydrate: 34 g

Fiber: 0 g

Protein: 3 g

Diabetic Exchange: 2 starch, 1 fat

Tortilla Dessert Cups
3 tablespoons sugar or splenda
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted

In a small bowl, combine sugar and cinnamon. Coat one side of each
tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn
tortillas over; repeat on the other side. Cut each tortilla into four
wedges. For each dessert cup, place round edge of one tortilla wedge
in the bottom of a muffin cup, shaping sides to fit cup. Place a
second tortilla wedge in muffin cup, allowing bottom and sides to
overlap. Bake at 350° for 10 minutes or until crisp and lightly
browned. Cool completely in pan. Meanwhile, for filling, beat cream
cheese in a mixing bowl until smooth. In another bowl, whisk milk and
pudding mix for 2 minutes or until thickened. beat in cream cheese on
low until smooth. Fold in whipped topping. Cover and refrigerate for
1 hour. Carefully remove cups from pan. Pipe or spoon about 3
tablespoons filling into each cup. Drizzle or pipe with melted
chocolate. Refrigerate for 5 minutes or until chocolate is set. Store
in the refrigerator. Yield: 20 servings

Nutrition Facts

One serving: (1 dessert cup)

Calories: 130

Fat: 4 g

Saturated Fat: 2 g

Cholesterol: 5 mg

Sodium: 178 mg

Carbohydrate: 19 g

Fiber: 0 g

Protein: 4 g

Diabetic Exchange: 1-1/2 starch.

Impossible Apple Pie

6 c. sliced and pared tart apples
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 c. splenda
3/4 c. milk
1/2 c. Heart Smart Bisquick
2 eggs
2 tbsp. butter

Heat oven to 325 degrees. Grease pie plate (10 inch). Mix apples and spice; put into plate. Beat remaining ingredients 15 seconds in blender or with hand mixer. Pour over apples. Sprinkle with topping. Bake until knife inserted in center comes out clean, 55 to 60 minutes.

Topping: Mix 1 cup Bisquick, 1/2 cup nuts, 1/2 cup brown sugar, and 3 tablespoons butter.

Banana Chocolate Parfaits

3 medium bananas, sliced
1/4 cup lemon juice
2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup (8 ounces) reduced-fat vanilla yogurt
1-1/2 cups reduced-fat whipped topping
8 chocolate wafers, crushed

In a small bowl, combine bananas and lemon juice; let stand for 5
minutes. In another bowl, whisk the milk and pudding mix for 2
minutes. Refrigerate for 5 minutes. Stir in yogurt. Drain
bananas. Place half of the banana slices in eight parfait glasses;
layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving. Yield: 8 servings.

Nutrition Facts

One serving: 1 parfait

Calories: 183

Fat: 6 g

Saturated Fat: 5 g

Cholesterol: 11 mg

Sodium: 236 mg

Carbohydrate: 27 g

Fiber: 2 g

Protein: 5 g

Diabetic Exchange: 1 starch, 1 fruit, 1 fat

Raspberry Cream Trifle

1 can (14 oz) non-fat sweetened condensed milk or nonfat evaporated milk, chilled

1 cup cold water

1 tsp. almond extract

1 pkg. (3.4 oz) sugar free instant vanilla pudding mix

2 cups sugar-free or reduced fat Cool Whip

1 sugar-free angel food cake, cut into 1” cubes

2 T seedless raspberry jam

2 cups fresh raspberries

In a large mixing bowl beat the milk, water, and extract until blended. Add pudding mix, whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream

Place half o the cake cubes in a 2 qt. glass serving bowl. Top with half of the Cool Whip. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, Cool Whip, and raspberries. Yields: 14-16 servings

Almost Stuffed Peppers

1 lean pound ground beef or ground turkey
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into 1/4-inch slices
1 medium onion, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1-1/2 cups uncooked instant rice

In a large skillet, cook beef over medium heat until no longer pink;
drain. Remove; set aside and keep warm. In the same skillet,
combine the water, tomatoes, green pepper, onion and seasonings;
bring to a boil. Reduce heat; simmer, uncovered, until vegetables are
tender. Stir in rice; cover and remove from the heat. Let stand for 5
minutes. Stir in beef; return to the heat and cook until heated
through. Yield: 4-6 servings.

Nutrition Facts

One serving: (1 cup)

Calories: 240

Fat: 7 g

Saturated Fat: 3 g

Cholesterol: 37 mg

Sodium: 140 mg

Carbohydrate: 27 g

Fiber: 3 g

Protein: 16 g

My favorite websites:

www.tasteofhome.com – they have the best recipes hands down and a great search engine-you can narrow it down to low sodium, low fat, diabetic and more searches

www.kraftfoods.com – You can sign up to get a free recipe magazine sent out-it has a lot of quick recipes that are healthy and they put out 4-5 issues each year

www.coolwhip.com – a lot of dessert recipes

www.allrecipes.com – users submit their recipes and usually there are lots of reviews so you can read about how it turns out before you make it

www.copykat.com – if there is a dish from a restaurant you love, check out this website and they may have a recipe for it.