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Table of Contents

Special Desserts for Special Men....10-12
Pudding Treats............................13-21
Rice & Bread Puddings...............22-25
Fruit Desserts......................26-32
Cookies..........................33-34
Cakes............................35-38
Pies.............................39-57
Cheesecakes......................58-62
Index............................63-64

* This symbol indicates FREEZES WELL.
* Read the recipe's directions carefully for special instructions about division of ingredients.

To make sure you don't "cook up a disaster", read any recipe you plan on preparing completely before beginning. Turn the oven on to preheat if necessary. Gather the ingredients and utensils needed. The preparation will move smoothly and not come to a stop while you search for a needed item.

The brands suggested are the editor's favorites at this time. They have been carefully tested for taste, appearance, and ease of preparation and are included only as suggestions. IF you prefer another healthy brand, please feel free to substitute.

For canned goods, the most commonly found size is listed. If you find the exact size listed, use the closest size or two smaller cans that add up to the same number of ounces.

"Camp Courageous of Iowa Dessert Cookbooklet, page 9."

Edited by: MAGNOLIAHONEY at: 7/9/2008 (16:24)

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7/9/08 4:16 P

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Charlie's Apple Cinnamon Crisp
JoAnna M. Lund
Serves 4
*Freezes Well

2 cups (4 small) peeled and sliced cooking apples
1 tablespoon lemon juice
3 tablespoons Splenda granular
1 teaspoon JO's Apple Pie Spice
3/4 cup purchased graham cracker crumbs or 12 (2 1/2-inch) graham cracker squares made into crumbs
1 tablespoon + 1 teaspoon reduced calorie margarine, melted
3/4 cup hot water

Preheat oven to 350 degrees. Place apples in an 8-by-8-inch baking dish. Sprinkle lemon juice, Splenda, and JO's Apple Pie Spice evenly over apples. Toss well to mix. In a small bowl, combine graham cracker crumbs and melted margarine. Sprinkle crumb mixture evenly over apple mixture. Pour hot water over top. Cover. Bake 30 minutes. Uncover and bake additional 5 to 10 minutes or until apples are tender. Place baking dish on a wire rack and let set 5 minutes. Divide into 4 servings.

Each serving equals:
HE: 1 Bread, 1 Fruit, 1/2 Fat, 3 Optional Calories
****************************************
148 Calories, 4gm Fat, 1gm Protein,
27gm Carbohydrate, 155mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, pg. 10."



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Leo's Rhubarb Meringue Pie
JoAnna M. Lund
Serves 8

1 refrigerated unbaked 9-inch Pillsbury Piecrust
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
3/4 cup water
1/4 teaspoon ground nutmeg
3 cups finely diced rhubarb
6 egg whites
6 tablespoons Splenda granular
1 teaspoon vanilla extract

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile in a medium saucepan, combine dry pudding mix, water, nutmeg, and rhubarb. Cook over medium heat, stirring often, until rhubarb becomes soft and mixture starts to boil. Pour hot rhubarb mixture into cooled piecrust. In a large bowl, beat egg whites with an electric mixture until soft peaks form. Add Splenda and vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Bake 12 to 15 minutes at 350 degrees or until meringue starts to turn brown. Place pie plate on wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
HE: 3/4 Vegetable, 1/2 Bread, 1/4 Protein, 3/4 Slider, 5 Optional Calories
****************************************
155 Calories, 7gm Fat, 4gm Protein,
19gm Carbohydrate, 243mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1 Free Food

"Camp Courageous of Iowa Dessert Cookbooklet, page 11."



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Cliff's Almond Banana Cream Pie
JoAnna M. Lund
Serves 8

2 cups (2 medium) diced bananas
1 (6-ounce) Keebler Shortbread Piecrust
1 (4-serving) package JELL-O Sugar Free Instant Banana Cream Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 teaspoon almond extract*
1 cup Cool Whip Lite*
2 tablespoons (1/2 ounce) chopped almonds
4 maraschino cherries, halved

Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Lite. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining Cool Whip Lite and remaining 1/2 teaspoon almond extract. Spread topping mixture evenly over filling. Evenly sprinkle almonds over top and garnish with cherry halves. Refrigerate at least 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 14 Optional Calories
****************************************
202 Calories, 6gm Fat, 4gm Protein,
33gm Carbohydrate, 321mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 12."



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7/9/08 3:47 P

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Cupid's Raspberry Delight
JoAnna M. Lund
Serves 4

2 cups frozen unsweetened raspberries, thawed and drained
4 teaspoons Splenda granular
1 cup skim milk
3/4 cup Yoplait Plain Fat Free Yogurt
1 (4-serving) package JELL-O Sugar Free Instant Chocolate Fudge Pudding Mix
1/4 cup Cool Whip Lite

In a small bowl, combine raspberries and Splenda. Reserve 1/4 cup raspberry mixture for garnish. Spoon half of remaining berries evenly into 4 dessert dishes. In a medium bowl, combine skim milk, yogurt, and dry pudding mix. Mix well using a wire whisk. Evenly spoon 1/2 cup of pudding mixture over raspberries in each dish. Evenly divide remaining berries and remaining pudding mixture between dessert dishes. Refrigerate at least 30 minutes. Just before serving, top each with 1 tablespoon Cool Whip Lite and 1 tablespoon reserved raspberry mixture.

Each serving equals:
HE: 1 Fruit, 1/2 Skim Milk, 16 Optional Calories
****************************************
125 Calories, 1gm Fat, 6gm Protein,
23gm Carbohydrate, 395mg Sodium, 3gm Fiber
****************************************
DIABETIC: 1 Fruit, 1/2 Skim Milk

"Camp Courageous of Iowa Dessert Cookbooklet, page 13."



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7/9/08 3:42 P

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Banana Raisin Pudding
JoAnna M. Lund
Serves 4

1 cup (1 medium) diced bananas
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1/4 cup raisins
1/4 cup Cool Whip Lite
Dash ground cinnamon

Evenly divide bananas between 4 custard dishes. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Add raisins. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Pour hot pudding mixture evenly over bananas. Refrigerate until set, about 2 hours. Just before serving, top each with 1 tablespoon Cool Whip Lite and light sprinkle of cinnamon.

Each serving equals:
HE: 1 Fruit, 1/2 Skim Milk, 1/4 Slider, 10 Optional Calories
****************************************
137 Calories, 1gm Fat, 4gm Protein,
28gm Carbohydrate, 178mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Fruit, 1/2 Skim Milk, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 14."



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7/9/08 3:35 P

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Hawaiian Cherry Pudding
JoAnna M. Lund
Serves 6

1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
1 1/2 cups water
2 cups (one 16-ounce can) tart red cherries, packed in water, drained
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
1 cup Cool Whip Lite
1 teaspoon coconut extract
1 tablespoon flaked coconut

In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Stir in drained cherries. Cook over medium heat, stirring often, until mixture thickens and starts to boil, being sure not to crush cherries. Remove from heat. Place pan on wire rack and allow to cool 20 minutes. Gently fold in pineapple, Cool Whip Lite, and coconut extract. Evenly spoon mixture into 6 dessert dishes. Sprinkle 1/2 teaspoon coconut over top of each. Refrigerate at least 30 minutes.

Each serving equals:
HE: 1 Fruit, 1/2 Slider, 3 Optional Calories
****************************************
98 Calories, 1gm Fat, 6gm Protein,
19gm Carbohydrate, 319mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 15."



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7/9/08 3:31 P

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Butterscotch Parfaits
JoAnna M. Lund
Serves 4
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
9 tablespoons purchased graham cracker crumbs or 9 (2 1/2-inch) graham cracker squares, made into crumbs
1/4 cup Cool Whip Lite
2 maraschino cherries, halved

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Evenly spoon 1/4 cup pudding mixture into 4 parfait dishes. Sprinkle 2 full tablespoons graham cracker crumbs over top of each. Evenly divide remaining pudding mixture between parfait dishes. Top each with 1 tablespoon Cool Whip Lite and garnish with cherry half. Refrigerate at least 30 minutes.

Each serving equals:
HE: 3/4 Bread, 1/2 Skim Milk, 1/2 Slider
****************************************
126 Calories, 2gm Fat, 3gm Protein,
24gm Carbohydrate, 473mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1/2 Skim Milk

"Camp Courageous of Iowa Dessert Cookbooklet, page 16."



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7/9/08 3:27 P

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Chocolate Surprise Pudding
JoAnna M. Lund
Serves 6
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Chocolate Cook & Serve Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
2 cups water
1 cup Cool Whip Lite
3 tablespoons (3/4 ounce) chopped pecans

In a medium saucepan, combine dry pudding mix, dry milk powder, dry gelatin, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Place pan on a wire rack. Cover with waxed paper and allow to cool 30 minutes, stirring occasionally. Fold in Cool Whip Lite and pecans. Mix gently to combine. Spoon into 6 dessert dishes. Refrigerate at least 1 hour.

Each serving equals:
HE: 1/2 Skim Milk, 1/2 Fat, 1/2 Slider, 10 Optional Calories
****************************************
104 Calories, 4gm Fat, 4gm Protein,
13gm Carbohydrate, 151mg Sodium, 0gm Fiber
****************************************
DIABETIC: 1/2 Skim Milk, 1/2 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 17."



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7/9/08 3:23 P

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Eggnog Pudding
JoAnna M. Lund
Serves 4
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 teaspoon rum extract
1/4 cup Cool Whip Lite
1/4 teaspoon ground nutmeg

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in rum extract and Cool Whip Lite. Evenly spoon mixture into 4 dessert dishes. Sprinkle nutmeg over top of each. Refrigerate at least 30 minutes.

Each serving equals:
HE: 1/2 Skim Milk, 1/4 Slider, 15 Optional Calories
****************************************
68 Calories, 0gm Fat, 4gm Protein,
13gm Carbohydrate, 392mg Sodium, 0gm Fiber
****************************************
DIABETIC: 1 Skim Milk or 1 Starch/Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 18."



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7/9/08 3:14 P

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Creme Maple Dessert
JoAnna M. Lund
Serves 4
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
4 tablespoons Cary's Sugar Free Maple Syrup*
1/4 cup Cool Whip Lite

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Pour 2 teaspoons maple syrup into 4 dessert dishes. Evenly pudding divide mixture over syrup. Refrigerate at least 15 minutes. Just before serving, top each dish with 1 tablespoon Cool Whip Lite and drizzle 1 teaspoon maple syrup over top.

Each serving equals:
HE: 1/2 Skim Milk, 1/2 Slider, 5 Optional Calories
****************************************
68 Calories, 0gm Fat, 4gm Protein,
13gm Carbohydrate, 364mg Sodium, 0gm Fiber
****************************************
DIABETIC: 1/2 Skim Milk, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 19."



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Apple Butterscotch Pudding
JoAnna M. Lund
Serves 4

1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup unsweetened apple juice
1 teaspoon JO's Apple Pie Spice
1/2 cup Cool Whip Lite
1 cup (2 small) unpeeled diced apples
2 tablespoons (1/2 ounce) chopped pecans

In a large bowl, combine dry pudding mix, dry milk powder, and apple juice. Mix well using a wire whisk. Blend in JO's Apple Pie Spice and Cool Whip Lite. Add apples and pecans. Mix gently to combine. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 15 minutes.

Each serving equals:
HE: 1 Fruit, 1/2 Skim Milk, 1/2 Fat, 1/2 Slider, 5 Optional Calories
****************************************
147 Calories, 3gm Fat, 4gm Protein,
26gm Carbohydrate, 403mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Fruit, 1/2 Skim Milk, 1/2 Fat, 1/2 Starch/Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 20."



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Butter Brickle Delight
JoAnna M. Lund
Serves 8
*Freezes Well

12 (2 1/2-inch) graham cracker squares*
1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 2/3 cups water
1/4 cup (1 ounce) chopped pecans*
3 tablespoons flaked coconut*
1 teaspoon coconut extract
1 cup Cool Whip Lite

Evenly arrange 9 of the graham crackers in a 9-by-9-inch cake pan. In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Stir in 3 tablespoons pecans, 2 tablespoons coconut, and coconut extract. Pour pudding mixture evenly over graham crackers. Cover and refrigerate 1 hour. Just before serving, spread Cool Whip Lite evenly over pudding mixture. Crush remaining 3 graham cracker squares into crumbs. In a small bowl, combine graham cracker crumbs, remaining 1 tablespoon pecans, and remaining 1 tablespoon flaked coconut. Sprinkle crumb mixture evenly over top of dessert. Cut into 8 servings.

Each serving equals:
HE: 1/2 Fat, 1/2 Bread, 1/4 Skim Milk, 1/4 Slider, 18 Optional Calories
****************************************
129 Calories, 5gm Fat, 3gm Protein,
18gm Carbohydrate, 264mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch/Carbohydrate, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 21."



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7/9/08 2:55 P

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Hawaiian Rice Dessert
JoAnna M. Lund
Serves 4
*Freezes Well

3/4 cup Yoplaut Plain Fat Free Yogurt
1/4 cup Cool Whip Lite
1 tablespoon Splenda Granular
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained and 1 tablespoon juice reserved
1/2 teaspoon coconut extract
2 cups cold cooked rice
4 teaspoons flaked coconut

In a medium bowl, combine yogurt and Cool Whip Lite. Stir in Splenda, reserved pineapple juice, and coconut extract. Add rice, drained pineapple, and coconut. Mix well to combine. Evenly divide into 4 dishes. Refrigerate at least 30 minutes.

HINT:
1) 1 1/3 cups uncooked rice usually cooks to about 2 cups.
2) Good topped with Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Fruit, 1 Bread, 1/4 Skim Milk, 17 Optional Calories
***************************************
201 Calories, 1gm Fat, 5gm Protein,
43gm Carbohydrate, 40mg Sodium, 1gm Fiber
***************************************
DIABETIC: 1 1/2 Starch/Carbohydrate, 1 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 22."



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Applesauce-Rice Pudding
JoAnna M. Lund
Serves 6
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 1/2 cups skim milk
1/4 cup raisins
1 cup unsweetened applesauce
1/4 cup Cool Whip Lite
2 cups cold cooked rice
1/2 teaspoon ground cinnamon

In a large bowl, combine dry pudding mix and skim milk. Mix well using a wire whisk. Stir in raisins and applesauce. Blend in Cool Whip Lite. Add rice and cinnamon. Mix well to combine. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 30 minutes.

HINT:
1) To plump up raisins without "cooking", place in a glass measuring cup and microwave on HIGH for 20 seconds.
2) 1 1/3 cups uncooked rice usually cooks to about 2 cups.

Each serving equals:
HE: 3/4 Bread, 1/2 Fruit, 1/4 Skim Milk, 1/4 Slider, 2 Optional Calories
****************************************
120 Calories, 0gm Fat, 3gm Protein,
27gm Carbohydrate, 248mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch/Carbohydrate, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 23."



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Apricot Rice Pudding
JoAnna M. Lund
Serves 4
*Freezes Well

1 1/2 cups water
1 1/3 cups (4 ounces) uncooked regular rice
2/3 cup (12 halves) chopped dried apricots
2 tablespoons (1/2 ounce) chopped pecans
3/4 cup Yoplait Plain Fat Free Yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup Cool Whip Lite
1/2 teaspoon vanilla extract
1 tablespoon Splenda granular

In a medium saucepan, bring water to a boil. Stir in rice. Cover tightly and simmer for 5 minutes. Add apricots and continue simmering for 12 to 15 minutes or until rice is tender and apricots are soft. Remove from heat. Let stand, covered, until all water is absorbed, about 5 minutes. Stir in pecans. Spoon into a large bowl and refrigerate for about 30 minutes. In a small bowl, combine yogurt and dry milk powder. Add Cool Whip Lite, vanilla extract, and Splenda. Mix well to combine. Stir yogurt mixture into rice mixture. Evenly spoon into 4 dessert dishes. Refrigerate at least 30 minutes.

Each serving equals:
HE: 1 Bread, 1/2 Fat, 1/2 Skim Milk, 1/4 Slider, 2 Optional Calories
***************************************
215 Calories, 3gm Fat, 7gm Protein,
40gm Carbohydrate, 68mg Sodium, 2gm Fiber
***************************************
DIABETIC: 2 Starch, 1/2 Fat, 1/2 Skim Milk

"Camp Courageous of Iowa Dessert Cookbooklet, page 24."



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Peanut Butter Bread Pudding
JoAnna M. Lund
Serves 4
*Freezes Well

1/4 cup Peter Pan Reduced Fat Peanut Butter
8 slices day old reduced calorie bread
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Evenly spread peanut butter on bread slices. Fold each slice in half and break into pieces. In a large bowl, combine dry pudding mix, skim milk, and vanilla extract. Mix well using a wire whisk. Add bread chunks. Mix gently to combine. Let set about 5 minutes. Pour mixture into prepared baking dish. Bake 30 to 35 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings.

HINT: May be topped with fruit of your choice, but don't forget to count accordingly.

HE: 1 Protein, 1 Fat, 1 Bread, 1/2 Skim Milk, 1/4 Slider
****************************************
238 Calories, 6gm Fat, 14gm Protein,
32gm Carbohydrate, 428mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Protein, 1 Fat, 1 Starch, 1/2 Skim Milk

"Camp Courageous of Iowa Dessert Cookbooklet, pg. 25."



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Baked Apple With Peanut Butter
JoAnna M. Lund
Serves 4

4 small baking apples
1 tablespoon + 1 teaspoon Peter Pan Reduced Fat Peanut Butter
1/8 teaspoon ground cinnamon

Core apples and place in a 8-by-8-inch baking dish. Spoon 1 teaspoon peanut butter in center of each apple. Lightly sprinkle cinnamon on top. Microwave, uncovered, on HIGH (100% power) 3 to 4 minutes, or until apples are tender.

Each serving equals:
HE: 1 Fruit, 1/3 Protein, 1/3 Fat
***************************************
66 Calories, 2gm Fat, 1gm Protein,
11gm Carbohydrate, 23mg Sodium, 1gm Fiber
***************************************
DIABETIC: 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 26."



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Rhubarb Custard Pizza
JoAnna M. Lund
Serves 8

1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
1/2 teaspoon vanilla extract
1 tablespoon Splenda granular
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
3/4 cup water
4 cups chopped rhubarb

Preheat oven to 425 degrees. Pat rolls into an ungreased 10-by-15-inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 6 to 8 minutes or until golden brown. Place cookie sheet on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Stir in vanilla extract and Splenda. Spread cream cheese mixture evenly over cooled crust. In a medium saucepan, combine. Cook over medium heat, stirring often, until rhubarb is tender and mixture starts to boil. Remove from heat. Place pan on a wire rack and let set for 10 minutes. Spread rhubarb mixture evenly over cream cheese mixture. Refrigerate at least 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/2 Protein, 11 Optional Calories
****************************************
146 Calories, 6gm Fat, 6gm Protein,
17gm Carbohydrate, 459mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Meat, 1 Free Food

"Camp Courageous of Iowa Dessert Cookbooklet, page 27."



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Summer Dessert
JoAnna M. Lund
Serves 6

12 (2 1/2-inch) graham cracker squares
1 cup (1 medium) sliced banana
2 cups sliced fresh strrawberries
1 cup water
1 cup (one 8-ounce) crushed pineapple, packed in fruit juice, undrained
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
6 tablespoons Cool Whip Lite

Evenly arrange graham crackers in a 9-by-9-inch cake pan. Arrange bananas over crackers. Layer strawberries over bananas. In a medium bowl, combine dry pudding mix and dry milk powder. Add water and undrained pineapple. Mix well using a wire whisk. Pour pudding mixture evenly over strawberries. Refrigerate at least 1 hour. Cut into 6 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1 Eruit, 2/3 Bread, 1/3 Skim Milk, 1/4 Slider, 7 Optional Calories
****************************************
178 Calories, 2gm Fat, 4gm Protein,
36gm Carbohydrate, 352mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Fruit, 1 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 28."



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Raspberry-Graham Cracker Torte
JoAnna M. Lund
Serves 4

1/2 cup Cool Whip Lite
3/4 cup Yoplait Plain Fat Free Yogurt
2 teaspoons Splenda granular
1 cup frozen unsweetened red raspberries, thawed and mashed
1 teaspoon almond extract
6 (2 1/2-by-5-inch) graham crackers

In a medium bowl, combine Cool Whip Lite, yogurt, and Splenda. Add raspberries and almond extract. Mix well to combine. Place 1 cracker on a flat serving plate. Spread 2 tablespoons of topping mixture over top. Layer with another cracker and 2 more tablespoons topping. Continue layering with crackers and topping until all crackers are used. Frost top and sides with remaining topping. Cover and refrigerate at least 4 hours. Just before serving, slice into 4 equal pieces.

Each serving equals:
HE: 1 Bread, 1/4 Fruit, 1/4 Skim Milk, 1/4 Slider, 13 Optional Calories
****************************************
142 Calories, 2gm Fat, 4gm Protein,
27gm Carbohydrate, 171mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 29."



 current weight: 185.0 
 
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Old Glory Fruit Dessert
JoAnna M. Lund
Serves 6

9 (2 1/2-inch) graham cracker squares
1/2 cup water*
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 1/2 cups frozen unsweetened blueberries, thawed and drained
1 (8-ounce) package Philadelphia Fat Free Cream Cheese
1/2 teaspoon vanilla extract
2 tablespoons Splenda granular
3/4 cup Cool Whip Lite*
1 (4-serving) package JELL-O Sugar Free Raspberry Gelatin
1 1/2 cups frozen unsweetened red raspberries, thawed and drained

Evenly arrange graham crackers in a 9-by-9-inch cake pan. In a medium saucepan, combine 1/4 cup water and dry lemon gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in blueberries. Remove from heat. Evenly spoon blueberry mixture over crackers. Place cake pan on a wire rack and allow to cool 10 minutes. In a medium bowl, stir cream cheese with a spoon until soft. Add vanilla extract, Splenda, and 1/4 cup Cool Whip Lite. Mix gently to combine. Spread cream cheese mixture evenly over cooled blueberries. In a medium saucepan, combine remaining 1/4 cup water and dry raspberry gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in raspberries. Continue cooking 1 to 2 minutes, being careful not to crush raspberries. Remove from heat. Place saucepan on a wire rack and allow to cool 10 minutes. Spread cooled raspberry mixture evenly over cream cheese filling. Refrigerate until set, about 2 hours. Cut into 6 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 2/3 Fruit, 2/3 Protein, 1/2 Bread, 15 Optional Calories
****************************************
130 Calories, 2gm Fat, 8gm Protein,
20gm Carbohydrate, 368mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 30."



 current weight: 185.0 
 
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7/9/08 1:22 P

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Pistachio Pineapple Delight
JoAnna M. Lund
Serves 8
*Freezes Well

12 (2 1/2-inch) graham cracker squares
1 (8-ounce) package Philadelphia fat-free cream cheese
2 tablespoons Splenda granular
1 teaspoon vanilla extract
1 cup Cool Whip Lite*
2 (4-serving) packages JELL-O Sugar Free Instant Pistachio Pudding Mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, undrained
1 1/2 cups water

Evenly arrange graham crackers in a 9-by-13-inch cake pan. In a medium bowl, stir in cream cheese with a spoon until soft. Add Splenda, skim milk, and vanilla extract. Mix well to combine. Fold in 1/2 cup Cool Whip Lite. Evenly spread mixture over graham crackers. In a medium bowl, combine dry pudding mixes, dry milk powder, undrained pineapple, and water. Mix well using a wire whisk. Spoon pudding mixture evenly over cream cheese layer. Refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/2 Skim Milk, 1/2 Fruit, 1/2 Slider, 6 Optional Calories
****************************************
186 Calories, 2gm Fat, 9gm Protein,
33gm Carbohydrate, 623mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1/2 Meat, 1/2 Skim Milk, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 31."



 current weight: 185.0 
 
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7/9/08 1:18 P

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Pumpkin Harvest Dessert
JoAnna M. Lund
Serves 12
*Freezes Well

12 (2 1/2-inch) graham cracker squares*
2 (4-serving) packages JELL-O Sugar Free Instant Butterscotch Pudding Mix
2 cups (one 16-ounce can) pumpkin
1 1/2 cups (one 12-fluid ounce can) Carnation Evaporated Skim Milk
1/4 cup Cary's Sugar Free Maple Syrup
2 teaspoons JO's Pumpkin Pie Spice
3/4 cup Yoplait Plain Fat Free Yogurt
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Cool Whip Lite
2 tablespoons Splenda granular
1/4 cup (1 ounce) chopped pecans

Evenly arrange 9 graham cracker squares in a 9-by-9-inch cake pan. In a medium bowl, combine dry pudding mix, pumpkin, evaporated skim milk, maple syrup, and JO's Pumpkin Pie Spice. Mix well using a wire whisk. Pour mixture evenly over crackers. In a small bowl, combine yogurt and dry milk powder. Add Cool Whip Lite and Splenda. Mix gently to combine. Spread topping mixture evenly over pumpkin mixture. Crush remaining 3 graham crackers. Sprinkle cracker crumbs and pecans evenly over top. Refrigerate at least 2 hours. Cut into 12 servings.

HINT:
1) A self-seal sandwich bag works great for crushing graham crackers.
2) Substitute any reputable brand for JO's Pumpkin Pie Spice.

Each serving equals:
HE: 1/2 Skim Milk, 1/3 Bread, 1/3 Vegetable, 1/3 Fat, 1/4 Slider, 1 Optional Calorie
****************************************
139 Calories, 3gm Fat, 6gm Protein,
22gm Carbohydrate, 348mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1/2 Skim Milk, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 32."



 current weight: 185.0 
 
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Fudgie Brownie Delites
JoAnna M. Lund
Serves 8 (2 bars each)
*Freezes Well

2 (4-serving) packages JELL-O Sugar Free Chocolate Cook & Serve Pudding Mix
2 cups skim milk
1 tablespoon vanilla extract
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup (2 ounces) chopped walnuts
1 tablespoon + 1 teaspoon chocolate syrup

Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mixes, and skim milk. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in vanilla extract. Place saucepan on a wire rack and allow to cool 5 minutes, stirring occasionally. In a large bowl, combine baking mix and walnuts. Add slightly cooled pudding mixture. Mix well to combine. Pour mixture into prepared cake pan. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Place cake pan on a wire rack. Drizzle chocolate syrup evenly over top. Allow to cool completely on wire rack. Cut into 16 bars.

Each serving equals:
HE: 1 Bread, 1/2 Fat, 1/4 Skim Milk, 1/4 Protein, 1/4 Slider, 10 Optional Calories
****************************************
190 Calories, 6gm Fat, 6gm Protein,
28gm Carbohydrate, 393mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Carbohydrate, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 33."



 current weight: 185.0 
 
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7/9/08 1:11 P

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Chocolate Chip Cookies
JoAnna M. Lund
Serves 16 (3 cookies each)
*Freezes Well

1/2 cup reduced calorie margarine
3/4 cup Splenda granular
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten or equivalent in egg substitute
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (2 ounces) mini chocolate chips
1/2 cup (2 ounces) chopped walnuts

Preheat oven to 375 degrees. Spray 2 cookie sheets with butter-flavored cooking spray. In a medium bowl, cream margarine and Splenda. Stir in water and vanilla extract. Add egg. Mix well to combine. Stir in flour, baking soda, and salt. Add chocolate chips and walnuts. Mix well to combine. Drop by teaspoon onto prepared cookie sheets to form 48 cookies. Bake 10 to 12 minutes. Place on a wire rack to cool.

Each serving equals:
HE: 1 Fat, 1/3 Bread, 1/4 Protein, 1/4 Slider, 3 Optional Calories
***************************************
97 Calories, 5gm Fat, 2gm Protein,
11gm Carbohydrate, 71mg Sodium, 1gm Fiber
***************************************
DIABETIC: 1 Fat, 1 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 34."



 current weight: 185.0 
 
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Pineapple Pecan Pudding Shortcake
JoAnna M. Lund
Serves 8
*Freezes Well

1 1/2 cups Bisquick Reduced Fat Baking Mix
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2 cups (two 8-ounce cans) pineapple tidbits, packed in fruit juice, drained and 1/2 cup juice reserved
1/4 cup (1 ounce) chopped pecans
1/3 cup skim milk
1/2 cup water
1 tablespoon + 1 teaspoon reduced calorie margarine
2 tablespoons Brown Sugar Twin
1/4 ground cinnamon

Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, drained pineapple, and pecans. Add skim milk. Mix well to combine. Spread batter into prepared cake pan. In a small saucepan, combine reserved pineapple juice, water, margarine, Brown Sugar Twin, and cinnamon. Cook over medium heat, stirring constantly, until mixture starts to boil. Pour hot mixture evenly over batter. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
HE: 1 Bread, 3/4 Fat, 1/2 Fruit, 17 Optional Calories
****************************************
173 Calories, 5gm Fat, 3gm Protein,
29gm Carbohydrate, 427mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 35."



 current weight: 185.0 
 
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7/9/08 12:56 P

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Holiday Fruit Cake
JoAnna M. Lund
Serves 8
*Freezes Well

1 1/2 cups purchased graham cracker crumbs or 24 (2 1/2-inch) graham cracker squares, made into crumbs
1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
1/2 teaspoon JO's Pumpkin Pie Spice
1 teaspoon baking powder
2 cups (one 16-ounce can) fruit cocktail, packed in fruit juice, drained and 1/3 cup liquid reserved
2 eggs or equivelent in egg substitute
1 teaspoon rum extract
1/4 cup raisins

Preheat oven to 350 degrees. Spray a 5-by-9-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine cracker crumbs, dry pudding mix, JO's Pumpkin Pie Spice, and baking powder. Add reserved fruit cocktail juice, eggs, and rum extract. Mix gently to combine. Blend in drained fruit cocktail and raisins. Pour batter into prepared loaf pan. Bake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and allow to cool 10 minutes. Remove from pan. Place fruit cake on a wire rack and allow to cool completely. Cut into 8 servings.

HINT:
1) A self-seal sandwich bag works great for crushing graham crackers.
2) Substitute any reputable brand for JO's Pumpkin Pie Spice.

Each serving equals:
HE: 1 Bread, 3/4 Fruit, 1/4 Protein (limited), 10 Optional Calories
****************************************
167 Calories, 3gm Fat, 4gm Protein,
31gm Carbohydrate, 260mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 36."



 current weight: 185.0 
 
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7/9/08 12:54 P

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Apple Caramel Cake
JoAnna M. Lund
Serves 8
*Freezes Well

1 1/2 cups Bisquick Reduced Fat Baking Mix
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 cup unsweetened apple juice
1/4 cup water
1/4 cup (1 ounce) chopped pecans
1 cup (2 small) unpeeled diced cooking apples
2 tablespoons caramel syrup

Preheat oven to 350 degrees. Spray an 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add apple juice, water, and pecans. Mix just to combine. Fold in apples. Spread mixture into prepared cake pan. Drizzle caramel syrup evenly over top. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool slightly. Cut into 8 servings.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Bread, 1/2 Fruit, 1/2 Fat, 1/2 Slider, 12 Optional Calories
****************************************
172 Calories, 4gm Fat, 2gm Protein,
32gm Carbohydrate, 427mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 37."



 current weight: 185.0 
 
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7/9/08 12:52 P

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Chocolate Cake With Choco-Cherry Sauce
JoAnna M. Lund
Serves 8
*Freezes Well

1/4 cup unsweetened cocoa
1 1/3 cups Carnation Nonfat Dry Milk Powder
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup Splenda granular
1 1/4 cups water*
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon vegetable oil
1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
1 (4-serving) package JELL-O Sugar Free Chocolate Cook & Serve Pudding Mix
2 cups (one 16-ounce can) tart red cherries, packed in water, undrained

Preheat oven to 350 degrees. Spray a deep dish 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine cocoa, dry milk powder, flour, baking powder, baking soda, and Splenda. In a small bowl, combine 3/4 cup water, vanilla extract, and vegetable oil. Add water mixture to flour mixture. Mix well to combine. Pour batter into prepared pie plate. Bake 16 to 22 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry gelatin, dry pudding mix, and remaining 1/2 cup water. Add undrained cherries. Mix well to combine. Cook over medium heat, stirring often, until mixture thickens and starts to boil, being careful not to crush cherries. Remove heat and place pan on a wire rack and allow to cool 15 minutes. Spread cherry mixture evenly over partially cooled cake. Just before serving, cut into 8 pie shaped wedges. Refrigerate leftovers.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1/2 Bread, 1/2 Fat, 1/2 Fruit, 1/2 Skim Milk, 1/4 Slider, 5 Optional Calories
****************************************
167 Calories, 3gm Fat, 7gm Protein,
28gm Carbohydrate, 335mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1/2 Fat, 1/2 Fruit, 1/2 Skim Milk

"Camp Courageous of Iowa Dessert Cookbooklet, page 38."



 current weight: 185.0 
 
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Blueberry Custard Pie
JoAnna M. Lund
Serves 8

1 refrigerate unbaked 9-inch Pillsbury Piecrust
1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups + 2 tablespoons water*
3 cups (16 ounces) fresh or unsweetened frozen blueberries, thawed and drained
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 tablespoon cornstarch
1/2 cup Cool Whip Lite

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix and dry milk powder. Add 1 1/2 cups water. Mix well to combine. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Pour hot mixture into partially cooled piecrust. In a medium saucepan, cook blueberries over medium heat just until juice starts to form. Add dry lemon gelatin. Mix gently to combine. Stir blueberries. In a small bowl, combine cornstarch and remaining 2 tablespoons water. Add mixture to blueberry mixture. Mix gently to combine. Continue cooking, stirring constantly, until mixture thickens and starts to boil. Place saucepan on a wire rack and allow to cool 10 minutes. Spoon blueberry mixture evenly over pudding mixture. Refrigerate at least 2 hours. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
****************************************
183 Calories, 7gm Fat, 3gm Protein,
27gm Carbohydrate, 259mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 39."



 current weight: 185.0 
 
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Strawberry Custard Pie
JoAnna M. Lund
Serves 8

1 refrigerate unbaked 9-inch Pillsbury Piecrust
2 cups sliced fresh strawberries
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1/2 teaspoon vanilla extract

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Evenly arrange strawberries in cooled crust. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Remove from heat. Stir in vanilla extract. Pour hot mixture evenly over strawberries. Allow to cool on wire rack about 15 minutes. Refrigerate at least 2 hours. Cut into 8 servings.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1/2 Bread, 1/4 Fruit, 1/4 Skim Milk, 3/4 Slider
****************************************
155 Calories, 7gm Fat, 3gm Protein,
20gm Carbohydrate, 229mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 40."



 current weight: 185.0 
 
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7/9/08 12:42 P

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Dutch Almond Apricot Pie
JoAnna M. Lund
Serves 8

1/2 cup apricot spreadable fruit spread*
1 (6-ounce) Keebler Graham Cracker Piecrust
1 (8-ounce) package Philadelphia Fat Free Cream Cheese
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 1/2 cups water
1/2 teaspoon almond extract

Reserve 2 tablespoons apricot spreadable fruit. Spread remaining fruit spread on bottom of piecrust. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix, and water. Mix well using a wire whisk. Stir in almond extract. Spread pudding mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, warm reserved 2 tablespoons fruit spread in microwave until melted and spoon over top of pie. Cut into 8 servings.

HINT:
1) Spreadable fruit spreads best at room temperature.
2) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/2 Skim Milk, 1 Slider, 7 Optional Calories
****************************************
222 Calories, 6gm Fat, 7gm Protein,
35gm Carbohydrate, 526mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 41."



 current weight: 185.0 
 
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7/9/08 12:37 P

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Strawberry-Pistachio Cream Pie
JoAnna M. Lund
Serves 8

2 cups chopped fresh strawberries
2 teaspoons Splenda granular
1 (4-serving) package JELL-O Sugar Free Instant Pistachio Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 (6-ounce) Keebler Shortbread Piecrust
1/2 cup Cool Whip Lite
2 to 3 drops red food coloring

In a small bowl, combine strawberries and Splenda. Set aside. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Stir in 1 1/4 cups strawberry mixture. Spread pudding mixture evenly into piecrust. Reserve 1/4 cup chopped strawberries for garnish. Mash remaining 1/2 cup strawberries with a fork. Blend in Cool Whip Lite and red food coloring. Mix well to combine. Spread topping mixture evenly over filling. Evenly sprinkle reserved strawberries over top. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/4 Fruit, 1/4 Skim Milk, 3/4 Slider, 12 Optional Calories
****************************************
170 Calories, 6gm Fat, 3gm Protein,
26gm Carbohydrate, 321mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 42."



 current weight: 185.0 
 
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Luscious Peanut Butter Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/3 cups water
6 tablespoons Peter Pan Reduced Fat Chunky Peanut Butter
1 cup Cool Whip Lite*
1 (6-ounce) Keebler Graham Cracker Piecrust
2 teaspoons chocolate syrup
2 teaspoons caramel syrup

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter and 1/3 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, spread remaining 2/3 cup Cool Whip Lite over top and drizzle with chocolate syrup and caramel syrup. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1 Fat, 1/4 Skim Milk, 1 Slider, 9 Optional Calories
****************************************
230 Calories, 10gm Fat, 6gm Protein,
29gm Carbohydrate, 391mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Fat, 1 Starch, 1 Carbohydrate, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 43."



 current weight: 185.0 
 
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Aloha Chocolate Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Chocolate Instant Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
2 cups (two 8-ounce cans) pineapple tidbits, packed in fruit juice, undrained and 1/2 cup juice reserved
1/2 cup Cool Whip Lite
1 teaspoon coconut extract
1 (6-ounce) Keebler Graham Cracker Piecrust
2 tablespoons flaked coconut

In a medium bowl, combine dry pudding mix and dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Stir in Cool Whip Lite and coconut extract. Spread pudding mixture evenly into piecrust. Evenly sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1/2 Fruit, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 15 Optional Calories
****************************************
219 Calories, 7gm Fat, 4gm Protein,
35gm Carbohydrate, 341mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 44."



 current weight: 185.0 
 
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Chocolate Pistachio Cream Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Pistachio Instant Pudding Mix
1/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water
3/4 cup Yoplait Plain Fat Free Yogurt
2 tablespoons (1/2 ounce) mini chocolate chips
1 cup Cool Whip Lite*
1 (6-ounce) Keebler Chocolate Piecrust
2 teaspoons chocolate syrup

In a medium bowl, combine dry pudding mix, dry milk powder, water, and yogurt. Mix well using a wire whisk. Stir in chocolate chips and 1/4 cup Cool Whip Lite. Spread pudding mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving spread remaining 3/4 cup Cool Whip Lite over top and drizzle with chocolate syrup. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 17 Optional Calories
****************************************
183 Calories, 7gm Fat, 4gm Protein,
26gm Carbohydrate, 300mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 45."



 current weight: 185.0 
 
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Coconut Butterscotch Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
1 cup skim milk
3/4 cup Yoplat plain fat-free yogurt
3/4 cup Cool Whip Lite*
1 teaspoon coconut extract
3 tablespoons flaked coconut*
1 (6-ounce) Keebler Graham Cracker Piecrust

In a medium bowl, combine dry pudding mix, skim milk and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, coconut extract, and 1 tablespoon coconut. Spread mixture evenly into piecrust. Refrigerate at least 10 minutes. Evenly spread remaining 1/2 cup Cool Whip Lite over filling. Sprinkle remaining 2 tablespoons coconut evenly over top. Refrigerate about 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 6 Optional Calories
****************************************
175 Calories, 7gm Fat, 3gm Protein,
25gm Carbohydrate, 353mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 46."



 current weight: 185.0 
 
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Tutti Fruiti Pie
JoAnna M. Lund
Serves 8

2 cups (2 medium) sliced bananas
2 cups sliced fresh strawberries
1 (6-ounce) Keebler Graham Cracker Piecrust
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 cup Cool Whip Lite
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained

Layer bananas and strawberries in bottom of piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, and dry milk powder. Add water. Mix well to combine. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and starts to boil. Pour hot mixture evenly over fruit. Refrigerate until set, about 2 hours. In a small bowl, combine Cool Whip Lite and drained pineapple. Spread topping mixture evenly over top of pie. Refrigerate about 30 minutes. Cut into 8 servings.

HINT: To prevent bananas from turning brown, mix bananas with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider
****************************************
231 Calories, 7gm Fat, 4gm Protein,
38gm Carbohydrate, 279mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Fruit, 1 Carbohydrate, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 47."



 current weight: 185.0 
 
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Chocolate Bavarian Mint Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Chocolate Instant Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 cup Cool Whip Lite*
3/4 teaspoon mint extract*
1 (6-ounce) Keebler Shortbread Piecrust
4 to 5 drops green food coloring
1 tablespoon (1/4 ounce) mini chocolate chips

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite and 1/2 teaspoon mint extract. Pour mixture into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Lite, remaining 1/4 teaspoon mint extract, and green food coloring. Spread topping mixture evenly over filling. Evenly sprinkle chocolate chips over top. Refrigerate at least 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1/2 Starch, 1/4 Skim Milk, 1 Slider, 10 Optional Calories
****************************************
162 Calories, 6gm Fat, 3gm Protein,
24gm Carbohydrate, 291mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 48."



 current weight: 185.0 
 
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Chocolate Dreamcycle Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Orange Gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 cup Cool Whip Lite*
2 cups (two 11-ounce cans) mandarin oranges, rinsed and drained
1 (6-ounce) Keebler Chocolate Piecrust
1 tablespoon + 1 teaspoon chocolate syrup

In a large bowl, combine dry pudding mix, dry gelatin, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite. Add mandarin oranges. Mix gently to combine. Pour mixture into piecrust. Refrigerate at least 1 hour. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite and 1/2 teaspoon chocolate syrup.

Each serving equals:
HE: 1/2 Fruit, 1/2 Starch, 1/4 Skim Milk, 1 Slider, 10 Optional Calories
****************************************
190 Calories, 6gm Fat, 4gm Protein,
30gm Carbohydrate, 329mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 49."



 current weight: 185.0 
 
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Chocolate Raspberry Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1/2 cup raspberry spreadable fruit spread*
1 (6-ounce) Keebler Shortbread Piecrust
1 (8-ounce) package Philadelphia Fat Free Cream Cheese
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O Sugar Free Instant Chocolate Pudding Mix
1 cup water
1/2 teaspoon almond extract
1/2 cup Cool Whip Lite

Reserve 1/4 cup raspberry spreadable fruit. Spread remaining fruit spread in bottom of piecrust. In a medium bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix, water, and almond extract. Mix well using a wire whisk. Spread mixture evenly over spreadable fruit in piecrust. Refrigerate about 1 hour. Just before serving, warm reserved 1/4 cup fruit spread in microwave until melted and drizzle over top of pie. Cut into 8 servings. Top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 3/4 Slider, 15 Optional Calories
****************************************
217 Calories, 5gm Fat, 7gm Protein,
36gm Carbohydrate, 476mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 50."



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Hidden Pineapple Pistachio Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 refrigerated unbaked 9-inch Pillsbury Piecrust
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
1 (4-serving) package JELL-O Sugar Free Instant Pistachio Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1/4 cup Cool Whip Lite

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Spread drained pineapple evenly into cooled piecrust. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread pudding mixture evenly over pineapple. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 3/4 Slider, 13 Optional Calories
****************************************
163 Calories, 7gm Fat, 3gm Protein,
22gm Carbohydrate, 331mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 51."



 current weight: 185.0 
 
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Los Angeles Strawberry-Choco Pie
JoAnna M. Lund
Serves 8

2 (8-ounce) packages Phildelphia Fat Free Cream Cheese
2 tablespoons Splenda granular
1/2 teaspoon almond extract
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler Chocolate Piecrust
2 cups sliced fresh strawberries
1/4 cup (1 ounce) sliced almonds
1 tablespoon chocolate syrup

In a large bowl, stir cream cheese with a spoon until soft. Blend in Splenda, almond extract, and Cool Whip Lite. Spread mixture evenly into piecrust. Sprinkle strawberries and almonds over cream cheese mixture. Cover and refrigerate at least 2 hours. Just before serving, drizzle chocolate syrup over top. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1/4 Fruit, 1/4 Fat, 3/4 Slider, 18 Optional Calories
****************************************
200 Calories, 8gm Fat, 10gm Protein,
22gm Carbohydrate, 444mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Protein, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 52."



 current weight: 185.0 
 
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Cookies And Cream Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 (4-serving) package JELL-O Sugar Free White Chocolate Instant Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1 1/2 cups Yoplait Plain Fat Free Yogurt
1 cup Cool Whip Lite
12 (2 1/2-inch) chocolate graham cracker squares*
1 (6-ounce) Keebler Chocolate Piecrust

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in yogurt and Cool Whip Lite. Chop 9 graham crackers into bite size pieces. Gently stir cracker pieces into pudding mixture. Spread mixture evenly into piecrust. Crush remaining 3 graham crackers into crumbs. Sprinkle crumbs evenly over top. Freeze at least 3 hours. To soften, let stand at room temperature about 10 to 15 minutes before serving. Cut into 8 servings.

HINT: A self-seal sandwich bag works great for crushing graham crackers.


Each serving equals:
HE: 1 Bread, 1/2 Skim Milk, 3/4 Slider, 10 Optional Calories
****************************************
203 Calories, 7gm Fat, 6gm Protein,
29gm Carbohydrate, 362mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 53."



 current weight: 185.0 
 
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Florida Dream Pie
JoAnna M. Lund
Serves 8
*Freezes Well

1 cup unsweetened orange juice
3/4 cup water
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
1 teaspoon coconut extract
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
1/2 cup (1 ounce) miniature marshmallows
1 (6-ounce) Keebler Graham Cracker Piecrust
1/2 cup Cool Whip Lite
4 teaspoons flaked coconut

In a medium saucepan, combine orange juice, water, dry milk powder, and dry pudding mix. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and starts to boil. Remove from heat. Stir in coconut extract. Place pan on a wire rack and allow to cool 5 minutes. Add drained pineapple and marshmallows. Mix gently to combine. Spread mixture evenly into piecrust. Refrigerate at least 2 hours. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite and garnish with 1/2 teaspoon coconut.

Each serving equals:
HE: 1/2 Fruit, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
****************************************
194 Calories, 6gm Fat, 3gm Protein,
32gm Carbohydrate, 228mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 54."



 current weight: 185.0 
 
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Lime Chiffon Banana Pie
JoAnna M. Lund
Serves 8

1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lime Gelatin
1 1/4 cups water
1 teaspoons lime juice
1 cup Cool Whip Lite*
2 cups (2 medium) sliced bananas
1 (6-ounce) Keebler Graham Cracker Piecrust

In a medium saucepan, combine dry pudding mix, dry gelatin, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in lime juice. Place pan on a wire rack and allow to cool 30 minutes. Gently fold in 1/2 cup Cool Whip Lite. Arrange bananas in piecrust. Spread lime mixture evenly over bananas. Refrigerate at least 2 hours. Cut into 8 servings. When serving top each piece with 1 tablespoon Cool Whip Lite.

HINT: To prevent bananas from turning brown, mix bananas with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1 Slider, 5 Optional Calories
****************************************
177 Calories, 6gm Fat, 7gm Protein,
28gm Carbohydrate, 271mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fruit, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 55."



 current weight: 185.0 
 
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Lemon Raspberry Pie
JoAnna M. Lund
Serves 8

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups Diet Mountain Dew*
3/4 cup Cool Whip Lite*
1 (6-ounce) Keebler Shortbread Piecrust
1 (4-serving) package JELL-O Sugar Free Raspberry Gelatin
1 1/2 cups red raspberries, fresh or frozen, thawed and drained

In a medium bowl, combine dry pudding mix, dry lemon gelatin, and dry milk powder. Add 1 1/4 cups Diet Mountain Dew. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture into piecrust. Refrigerate while preparing topping. In a medium saucepan, combine remaining 1/4 cup Diet Mountain Dew and dry raspberry gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves. Add raspberries and continue cooking 1 to 2 minutes, stirring constantly, being careful not to crush berries. Remove from heat. Place pan on a wire rack and allow to cool 15 minutes. Spread partially cooled raspberry mixture evenly over lemon filling. Refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 1 Slider, 8 Optional Calories
****************************************
165 Calories, 5gm Fat, 4gm Protein,
26gm Carbohydrate, 345mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1/2 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 56."



 current weight: 185.0 
 
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Lemon Meringue Pie
JoAnna M. Lund
Serves 8

1 refrigerated unbaked 9-inch Pillsbury Piecrust
2 (4-serving) packages JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
2 1/2 cups water
6 egg whites
6 tablespoons Splenda granular
1/2 teaspoon vanilla extract

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mixes and dry gelatin. Add water. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Pour hot mixture evenly into partially cooled piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add Splenda and vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Bake 10 to 15 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and cool 30 minutes. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 3/4 Slider, 19 Optional Calories
****************************************
147 Calories, 7gm Fat, 5gm Protein,
16gm Carbohydrate, 309mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 57."



 current weight: 185.0 
 
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Chocolate Peanut Butter Cheesecake
JoAnna M. Lund
Serves 8

1 (8-ounce) package Philadelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
6 tablespoons Peter Pan Reduced Fat Peanut Butter (creamy or chunky)
1/4 cup Cool Whip Lite
1 teaspoon vanilla extract
1 (6-ounce) Keebler Chocolate Piecrust
1 tablespoon chocolate syrup

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter, Cool Whip Lite, and vanilla extract. Mix well to combine. Spread mixture into piecrust. Refrigerate at least 2 hours. Just before serving, drizzle chocolate syrup over top. Cut into 8 servings.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 1/4 Protein, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 10 Optional Calories
****************************************
242 Calories, 10gm Fat, 10gm Protein,
28gm Carbohydrate, 520mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Carbohydrate, 1 Meat, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 58."



 current weight: 185.0 
 
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Lemon Blueberry Cheesecake
JoAnna M. Lund
Serves 8

2 (8-ounce) packages Phildelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 cup water
1/4 cup Cool Whip Lite
1 (6-ounce) Keebler Graham Cracker Piecrust
1/2 cup blueberry spreadable fruit spread

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread mixture evenly into piecrust. In a small bowl, stir blueberry spreadable fruit with a spoon to soften, then spread evenly over top of cream cheese mixture. Refrigerate at least 1 hour. Cut into 8 servings.

HINT:
1) Spreadable fruit spreads best at room temperature.
2) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Protein, 1 Fruit, 1/2 Bread, 3/4 Slider, 13 Optional Calories
****************************************
213 Calories, 5gm Fat, 10gm Protein,
32gm Carbohydrate, 682mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Meat, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 59."



 current weight: 185.0 
 
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Impossible Cheesecake
JoAnna M. Lund
Serves 8

2 (8-ounce) packages Phildelphia Fat Free Cream Cheese
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
3/4 cup Bisquick Reduced Fat Baking Mix
2 eggs or equivalent in egg substitute
1 teaspoon vanilla extract
1 cup water
1/2 cup spreadable fruit (any flavor)

Preheat oven to 325 degrees. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix, baking mix, eggs, vanilla extract, and water. Mix well using a wire whisk. Pour batter into prepared pie plate. Bake 45 to 55 minutes or until center is firm. Place pie plate on a wire rack and allow to cool. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon spreadable fruit.

HINT: Spreadable fruit spreads best at room temperature.

Each serving equals:
HE: 1 1/4 protein (1/4 limited), 1 Bread, 1 Fruit, 1/4 Skim Milk, 13 Optional Calories
****************************************
154 Calories, 2gm Fat, 8gm Protein,
26gm Carbohydrate, 520mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Meat, 1 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 60."



 current weight: 185.0 
 
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Caribbean Lemon Pineapple Cheesecake
JoAnna M. Lund
Serves 8

2 (8-ounce) packages Philadelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1/4 cup Diet Mountain Dew
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, undrained
1/4 cup Cool Whip Lite
1 teaspoon coconut extract
1 teaspoon rum extract
1 (6-ounce) Keebler Shortbread Piecrust
2 tablespoons flaked coconut

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, Diet Mountain Dew, and undrained pineapple. Mix well using a wire whisk. Blend in Cool Whip Lite, coconut extract, and rum extract. Pour mixture into piecrust. Evenly sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1/2 Fruit, 1/2 Bread, 3/4 Slider, 16 Optional Calories
****************************************
189 Calories, 5gm Fat, 6gm Protein,
30gm Carbohydrate, 461mg Sodium, 1gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 61."



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Cherry Celebration Cheesecake
JoAnna M. Lund
Serves 8

2 (8-ounce) packages Philadelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1/4 cup water
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1/4 cup Cool Whip Lite
2 cups (12 ounces) frozen unsweetened pitted bing or sweet cherries, thawed, drained, and chopped
1 (6-ounce) Keebler Graham Cracker Piecrust

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, water, and undrained pineapple. Mix well using a wire whisk. Blend in Cool Whip Lite and cherries. Evenly spread mixture into piecrust. Refrigerate at least 2 hours. Cut into 8 servings.

HINT:
1) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.
2) Canned sweet cherries, rinsed and drained or fresh pitted bing cherries may be used instead of frozen.

Each serving equals:
HE: 1 Protein, 3/4 Fruit, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 13 Optional Calories
****************************************
223 Calories, 5gm Fat, 12gm Protein,
35gm Carbohydrate, 667mg Sodium, 2gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Meat, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 62."



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Index

Apple Caramel Cake.......................37
Aloha Chocolate Pie......................44
Apple Butterscotch Pudding...............20
Applesauce Rice Pudding..................23
Apricot Rice Pudding.....................24
Baked Apple With Peanut Butter...........26
Banana Raisin Pudding....................14
Blueberry Custard Pie....................39
Butter Brickle Delight...................21
Butterscotch Parfaits....................16
Caribbean Lemon Pineapple Cheesecake.....61
Charlie's Apple Cinnamon Crisp...........10
Cherry Celebration Cheesecake............62
Chocolate Bavarian Mint Pie..............48
Chocolate Cake with Choco-Cherry Sauce...38
Chocolate Chip Cookies...................34
Chocolate Dreamcycle Pie.................49
Chocolate Peanut Butter Cheesecake.......58
Chocolate Pistachio Cream Pie............45
Chocolate Raspberry Pie..................50
Chocolate Surprise Pudding...............17
Cliff's Almond Banana Cream Pie..........12
Coconut Butterscotch Pie.................46
Cookies And Cream Pie....................53
Creme Maple Dessert......................19
Cupid's Raspberry Delight................13
Dutch Almond Apricot Pie.................41
Eggnog Pudding...........................18
Florida Dream Pie........................54
Fudgie Brownie Delights..................33
Hawaiian Cherry Pudding..................15
Hawaiian Rice Dessert....................22
Hidden Pineapple Pistachio Pie...........51
Holiday Fruit Cake.......................36
Impossible Cheesecake....................60
Lemon Blueberry Cheesecake...............59
Lemon Meringue Pie.......................57
Lemon Raspberry Pie......................56
Leo's Rhubarb Meringue Pie...............11
Lime Chiffon Banana Pie..................55
Los Angeles Strawberry Choco Pie.........52
Luscious Peanut Butter Pie...............43
Old Glory Fruit Dessert..................30
Peanut Butter Bread Pudding..............25
Pineapple Pecan Pudding Shortcake........35
Pistachio Pineapple Delight..............31
Pumpkin Harvest Dessert..................32
Raspberry Graham Cracker Torte...........29
Rhubarb Custard Pizza....................27
Strawberry "Custard" Pie.................40
Strawberry Pistachio Cream Pie...........42
Summer Dessert...........................28
Tutti Fruiti Pie.........................47



 current weight: 185.0 
 
252
214.5
177
139.5
102
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