Raspberry Summer Sensation

Ingredients:

• 2 cups raspberry sorbet or sherbert
• 1 cup cold 1% milk
• 1 pkg vanilla fat free instant pudding
• 3 cups thawed light cool whip topping
• 1 cup raspberries

Directions:

Prep Time: 15 min Total Time:3 hrs 30 min Yield: 12

1. Line 9x5-inch loaf pan with foil and spoon sorbet into pan, freeze 10 min.
2. While sorbet is freezing, pour milk into large bowl and add dry pudding mix and beat with whisk for 2 min. or until well blended.
3. Gently stir in whipped topping and spread over sorbet in pan.
4. Freeze 3 hours or overnight.
5. To unmold invert pan onto plate and remove foil. Top with fresh raspberries just before serving. Let stand 10 min. to soften before cutting into 12 slices.

Approx. Calories 125 per serving

Luscious Cream Puffs

Ingredients:

• 1/2 package (400 g) frozen puff pastry
• 1 cup milk
• 1 package vanilla instant pudding
• 1/2 cup thawed cool whip topping
• 1 tbsp chocolate chips

Directions:

Prep Time: 30 min Total Time: 45 min Yield: 9

1. Preheat oven to 400 degrees.
2. On lightly floured surface, roll pastry out to 10 inch square and cut into 9 3-inch rounds using cookie cutter.
3. Place on ungreased baking sheet and bake 10 minutes then let cool completely.
4. While baking pour milk into large bowl, add pudding mix and beat with whisk for 2 min. or until well blended.
5. Gently stir in whipped topping, cover and refrigerate for 15 min.
6. Cut cream puffs horizontally in half and spoon mixture of pudding evenly onto bottom halves of cream puffs and cover with tops.
7. Drizzle melted chocolate over. Serve immediately or refrigerate until ready to serve.

Approx. Calories xx per serving

Lemon Raspberry Loaf

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp
• 1 cup low-fat lemon yogurt
• 1/4 cup vegetable oil
• 1 egg
• 2 egg whites
• 1 tsp grated lemon zest
• 1 cup fresh or frozen raspberries

Directions:

Prep Time: 15 min Total Time: 1 hr 15 min  Yield: 12

1. Preheat oven to 350, spray a 9x5 inch loaf pan with non-stick spray and set aside.
2. In a large bowl, combine flour, sugar, baking powder and soda and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest.  Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
4. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Approx. Calories 165 per serving

Raspberry Chocolate Muffins

Ingredients:

• 3 cups flour (I split half and half of white flour and whole wheat flour)
• 1 1/2 cups sugar (I split 2/3 granulated white sugar and 1/3 brown sugar)
• 1/2 cup cocoa
• 4 tsps baking powder
• 2 tsps baking soda
• 1 1/3 cups raspberry yogurt
• 1 1/3 cups low-fat milk
• 1 tsp vanilla extract
• 1 1/2 cups chocolate chips

Directions:

Prep Time: 5 min  Total Time: 20 min   Yield: 24 muffins

1. Preheat oven to 400 C.
2. Mix all dry ingredients.
3. Mix in yogurt, milk, and vanilla, mix until smooth.
4. Add in chocolate chips.
5. Spray baking pan with oil and divide mixture evenly between 24 cups.
6. Sprinkle a few chocolate chips on top of each muffin.
7. Bake for 10-12 minutes, or until toothpick comes out clean.

Approx. 185 calories per muffin

Maple Pumpkin Cheesecake Tarts

Ingredients:

• 1 (8 ounce) package light cream cheese, softened
• 1 (15 ounce) can pumpkin pie filling
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup low-fat whipped cream
• 3/4 cup maple syrup
• 36 tart shells (3-inch) or 1 graham cracker crust (9-inch)
• Optional: 8 pieces maple bacon, crumbled

Directions:Prep Time: 20 min Total Time: 1.5-3.25 hrs Yield: 36 tarts or 8 slices

1. Bake crusts as per instructions on package.

2. With mixer, beat cream cheese until fluffy.

3. Add pumpkin, sugar, and spices.

4. Gently mix in whipped cream and maple syrup.

5. For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired.

For cheesecake - Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken.

6. For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.

Store leftovers in refrigerator.

Approx. Calories 100 per tart or 400 per slice