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Grandma Vi’s Cranberry Jell-O
Level Two

1 package sugar free Cherry Jell-O
1 package sugar free  Cranberry Jell-O
2 cups boiling water
1 cup cold water
1 bag fresh whole cranberries, chopped in food processor
1 cup chopped walnuts
1 cup chopped celery

STIR boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water, Add crushed cranberries, chopped walnuts, and chopped celery. Refrigerate about 4 hours to thicken or overnight.

Cranberry Jell-O Dream
Level 2

Layered Jell-O Squares
Level Two
1-1/2 cups boiling water 
1 package (8-serving size) or 2 package (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin 
Ice cubes 
1 cup cold water 
1-1/2 cups Sugar Free whipped topping
 
 STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups of gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.  ADD 3/4 cup of the whipped topping to chilled thickened gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy layer in dish. 

REFRIGERATE 3 hours or until firm. Cut into squares to serve. Top each serving with a dollop of the remaining whipped topping.   

Cherry Waldorf Salad
Level Two

3/4 cup boiling water 
1 package (4-serving size) JELL-O Cherry Sugar Free
1/2 cup ice cubes 
1 medium apple, chopped 
1/4 cup chopped celery 
1 small banana, sliced 

STIR boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Add enough cold water to ice cubes to measure 1-1/4 cups. Stir into gelatin. Refrigerate 1 hour or until thickened (spoon drawn through leaves definite impression).  STIR in apples, celery and bananas. Pour into 3-cup serving bowl. Garnish as desired.  

Sparkling Berry Mold
Level Two

2 cups boiling reduced calorie cranberry juice cocktail 
1 package (8-serving size) Cherry JELL-O Sugar Free
1-1/2 cups Diet 7-Up  (2 cans)
1/2 cup fat free vanilla yogurt with Splenda
1 tsp. lemon juice 
1 cup blueberries 
1 cup raspberries 
1 cup sliced strawberries 

STIR boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).  TOSS berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm.  UNMOLD. Garnish with remaining 1 cup berries. 

Sparkling Berry Dessert
Level Two

1-1/2 cups boiling water 
1 package (8-serving size) JELL-O
Raspberry Flavor Gelatin 
2-1/2 cups cold Diet 7-up 
1 cup sliced strawberries 

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add club soda; stir. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).  REMOVE 1 cup of the thickened gelatin; place in medium bowl. Set aside. Stir strawberries into remaining gelatin. Spoon evenly into 8 champagne glasses or dessert dishes.  BEAT reserved 1 cup gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in glasses; cover. Refrigerate 3 hours or until firm. Store any leftover dessert in refrigerator. 

Creamy Strawberry Mold
Level 2

1 cup plain fat free or low fat yogurt
1 cup Calorie countdown milk
2 cups frozen strawberries,
1 tsp vanilla extract

Puree yogurt, milk, strawberries, and vanilla in a blender until smooth. Serve cold. Makes 4 – (1 cup) servings.

Cranberry Double Layer Mold
Level Two

2 cups boiling water 
1 package (8-serving size) JELL-O Cherry or Cranberry Flavor
1/4 tsp. ground cinnamon 
1/8 tsp. ground cloves 
1-1/2 cups cold water 
1 cup sliced strawberries 
2 cups crushed cranberries
2 cups Sugar Free Whipped topping

STIR boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice.

Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound). 

MEANWHILE, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.  REFRIGERATE 4 hours or until firm. Un-mold. Garnish as desired.

Jell-o Strawberry Mousse with Belgian Waffles
Level Two

3/4 cup boiling water
1 package (4-serving size) JELL-O Strawberry Sugar Free Gelatin
1 cup ice cubes
2 cups Light Cool Whip, divided
1 pt. strawberries, sliced (about 2 cups), divided
2 – ¼ sections of Whole Wheat Belgian Waffles, separated

STIR boiling water into dry gelatin mix in large serving bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in 1-1/2 cups of the whipped topping and strawberries until well blended.

Belgian Waffle Recipe Given Below

• Place 1/4 Belgian Waffle on desert plate
  
• SPOON Strawberry Mousse on the Waffle
  
• Add 1/4 Belgian Waffle Top with Whipped topping
  
• TOP with the remaining 1/2 cup whipped topping and remaining
• 1/2 cup strawberries just before serving.
• Store leftover dessert cups in refrigerator.

Raspberry Granita

2 Cups Fresh Red Raspberries
2 Tbs. fresh lime juice
1 1/2 cup water
1 cup granular Splenda
1 12 ounce can sugar free 7-Up
Lime zest (optional)

Place raspberries and juice in a blender, and process till smooth.

Combine water, Splenda and 7-Up in a mixing bowl. Whisk until totally combined. pour raspberry puree into water mixture. Pour into an 8 inch by 8 inch square pan. cover and freeze for 8 hours.

Remove dish from freezer and let stand for 5-10 minutes. Stir the frozen mixture with a fork until fluffy. Spoon into serving dishes. Add Lime zest for more festive color and taste.

Cinnamon Baked Apples

4 apples (granny smith, or any tart apple)
3 tsp. cinnamon
1/2 cup granular Splenda
Butter Flavored Pam

Slice and core apples. Spray 9 x 11 inch baking dish. Arrange the apples in the dish and spray with Butter Flavored Pam. Combine cinnamon and Splenda in a small bowl. Sprinkle liberally over the apples. Bake at 350 degrees for 20-25 minutes.

Chocolate Bananas
Level 2

1/3 cup bittersweet chocolate chips
1/4 tsp. ground cinnamon
2 medium bananas, peeled and cut into 8 pieces

Heat chocolate in a small skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine.

Holding 1 piece of banana by the end, dip it into the chocolate mixture to coat the other end. Place it chocolate end up, on a clean plate. Repeat with remaining banana pieces, coating the pointed ends of the four “tip” pieces (gently reheat chocolate if necessary.) Serve or place in the refrigerator until chocolate hardens, about 15 minutes.

Apple Crisp
Level Two

Preheat oven to 350 degrees F. Lightly coat a 9 x 13 inch baking dish with cooking spray.
Place cherries and water in a bowl and soak cherries until ready to use.
Meanwhile, combine oats, margarine, ¼ cup flour, ¼ cup of the Splenda, and 1 Tbs. of the cinnamon in a medium bowl; stir until mixture is crumbly.
Toss apples and lemon juice together in a large bowl. Add remaining ¼ cup flour, 2 Tbs. Splenda, and remaining 1 Tbs. cinnamon; stir to combine.
Place apples in a baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

Bing Cherries with Yogurt
Level 2

1 (16 ounce package unsweetened Bing cherries
1 tsp grated lemon zest
6 Tbs. granular Splenda, divided
1 Tbs. vanilla
24 ounces plain fat free or low-fat yogurt

Bring cherries, lemon zest and Splenda to a simmer in a small saucepan over medium low heat. Cook, stirring occasionally, until cherries have softened, about 5 minutes. Remove from heat and cool slightly.In a small bowl, combine yogurt, vanilla, and 4 Tbs. Splenda. Divide yogurt among 4 serving dishes. Top each serving with ¼ cup of cherries and serve. 

Apple & Almond Souffle
Level 2

3 medium baking apples, pealed cored and cut into bite-sized pieces
1/4 cup water
3 Tbs. Splenda
½ tsp almond extract
5 egg whites
¼ cups sliced almonds, toasted (optional)

in a 2 quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally for 10 minutes, or until the apples are tender. Stir in the Splenda and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place hot pad underneath the pot in the refrigerator)Preheat the oven to 425 degrees F.

In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 ½ quart souffle dish.Bake fir 15 minutes, or until the souffle is puffed and browned. Sprinkle with almonds before serving, if using. Serve warm.

Chocolate Pudding
Level 2

2 cups fat free half and half
1 packet of unflavored gelatin
1/4 cup granular Splenda
1/3 cup unsweetened cocoa powder 
Pinch salt
3 Tbs. bittersweet chocolate chips
1/2 tsp vanilla extract

Pour ½ of the half and half into a small bowl. Sprinkle gelatin on top and set aside until softened, about 5 minutes. Meanwhile, combine Splenda, cocoa powder, and salt in a medium saucepan; whisk in remaining half and half. Bring cocoa mixture to a boil over medium heat, whisking constantly. Remove from heat, add chocolate chips, and let stand 1 minute. Whisk until smooth.Add gelatin mixture to the cocoa mixture and stir until dissolved. Stir in vanilla and divide among 4 serving cups.. Cover each cup with plastic wrap and chill in the coldest part of the refrigerator until firm.

Pears with Chocolate Sauce and Pomegranate Seeds
Level 2

4 Anjou pears, pealed, halved lengthwise, and cored
1/8 tsp. ground cinnamon
1 Tbs. trans-fat free margarine, cut into 8 pieces
1/3 cup water
½ cup bittersweet chocolate chips
2 Tbs. plus 1 tsp fat-free half-and-half
½ cup pomegranate seeds

Preheat oven to 350 Degrees F. Sprinkle pears with cinnamon and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake pears until tender, about 1 hour, basting with water once halfway through. Remove from oven, and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.Heat chocolate and half-and-half in a small saucepan over medium high heat, stirring constantly, until melted and well combined, 1 to 2 minutes. Using a large spoon, drizzle chocolate sauce decoratively over pear slices. Sprinkle with pomegranate seeds and serve.

Peachy Walnut Torte
Level Two

¾ cup English walnuts, ground
¼ cup trans-fat free margarine or butter
¼ cup sugar
2 packages (8 ounces each) reduced fat cream cheese
½ cup sugar substitute
8 ounce artificially sweetened non fat raspberry yogurt
8 ounce artificially sweetened nonfat peach yogurt
2 drops yellow food coloring
2-3 large peaches, sliced

Place ¼ cup walnuts in a small bowl and set aside. Place the remaining walnuts in another small owl and add the margarine or butter and sugar. Mix well with a fork. Press the walnut mixture into a the bottom of a 8 inch spring form pan.In a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar substitute until smooth.

Remove half of the cream cheese mixture to a medium bowl and whisk in the raspberry yogurt. Spread evenly over the walnut crust. Place in the freezer for 1 hour until firm.To remaining cream cheese mixture, add the peach yogurt and food coloring. Cover and refrigerate. When the raspberry layer has firmed, spoon the peach mixture over it freeze for 2 ½ hours or until firm.When ready to serve, arrange the peach slices around the edge and place the reserved walnuts decoratively on top.

Strawberry Walnut Torte
Level Two

¾ cup English walnuts, ground
¼ cup trans-fat free margarine or butter
¼ cup sugar
2 packages (8 ounces each) reduced fat cream cheese
½ cup sugar substitute
8 ounce artificially sweetened non fat raspberry yogurt
8 ounce artificially sweetened nonfat strawberry yogurt
2 drops red food coloring
1/2 cup strawberries, sliced

Place ¼ cup walnuts in a small bowl and set aside.
Place the remaining walnuts in another small owl and add the margarine or butter and sugar. Mix well with a fork. Press the walnut mixture into the bottom of a 8 inch spring form pan.In a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar substitute until smooth.

Remove half of the cream cheese mixture to a medium bowl and whisk in the raspberry yogurt. Spread evenly over the walnut crust. Place in the freezer for 1 hour until firm.To remaining cream cheese mixture, add the peach yogurt and food coloring.

Cover and refrigerate. When the raspberry layer has firmed, spoon the strawberry mixture over it freeze for 2 ½ hours or until firm.When ready to serve, arrange the strawberry slices around the edge and place the reserved walnuts decoratively on top.

Carbquik Belgian Waffles
Level One:  Really light and wonderful

Beat egg yolks until very light. Add vanilla and butter. Combine Carbquik and salt; add with milk to egg mixture. Beat well. Beat egg whites until stiff and fold into batter. Spray Belgian waffle maker with butter flavored Pam. Preheat three minutes on one side and turn over to preheat other side or until waffle iron is 425 degrees on both sides. Pour 1/3 cup batter into each square. Use sugar free syrup and fresh berries to top.

When cooked in a NordicWare waffle iron, this recipe makes three full waffles, each full waffle is 5 net carbs.

Berry Syrup
Level Two

2 cups water
2 cups Granular Splenda
4-6 Tbs. Thick and Thin, not sugar (Low-Carb thickener, to adjust thickness of syrup )
1 cup black raspberries, or strawberries

Combine all ingredients in a bowl. Use a stick blender to mix ingredients into a syrup. Refrigerate for 30 minutes to allow syrup to thicken.

Rhubarb Custard

3 eggs - beaten lightly
2 2/3 Tbs. Calorie Countdown milk
2 cups Splenda
4 Tbs. white Whole Wheat flour
3/4 to 1 tsp. nutmeg
1 Tbs. butter
4 cups of cut up rhubarb (cubes)

Procedure:Mix the eggs, milk, sugar, flour, and nutmeg until fluffy using an electric mixer. Stir in the rhubarb with a spoon.

Pour into 1 cup custard cups. Cut up the butter lay pieces over the top of each custard cup. Bake at 400 degrees for 50 - 60 minutes.

Panna Cotta with Blueberry Sauce

2 packets unflavored gelatin
4 cups Hood Calorie Countdown Milk
1 tsp grated lemon rind
2/3 cups Splenda granular

Coat 8 custard cups with cooking spray. Measure 4 cups milk into a small saucepan. Sprinkle 2 packets gelatin on the milk and wait 10 minutes for the gelatin to soften. Turn on low heat beneath milk and stir gelatin constantly with a whisk. Add Splenda and continue to whisk until Splenda dissolves. When gelatin mixture and Splenda are thoroughly integrated into milk, remove from heat. Pour into the prepared custard cups

Blueberry Sauce
Level Two

2 cups water
2 cups Granular Splenda
6 Tbs. Thick and Thin, not sugar (Low-Carb thickener, to adjust thickness of syrup )
1 tsp. lemon juice
2 cup blueberries

Combine water, Splenda and Thick N Thin in a mixing bowl. Use a stick blender to mix ingredients into a syrup. Add chilled blueberries to Simple Syrup to make a blueberry sauce. Refrigerate for 30 minutes to allow syrup to thicken.

Two Crust Pie
Betty Crocker’s recipe modified for whole wheat
Level Two

2 cups King Arthur white whole wheat flour, divided
3 tablespoons Granulated SPLENDA®
1 tsp. salt
2/3 cup plus 2 Tbs. Crisco: Zero trans-fat vegetable shortening
1 teaspoon lemon juice
4-5 Tbs. ice water, or as needed –
        too little water = crumbly crust,    too much water = tough crust
2 tablespoons milk to brush surface of pie crust (optional)

Lightly spray two 9-inch pie pans with baking spray.

IN a medium mixing one bowl, measure out 2 cups flour, 1 tsp. salt and 3 Tbs. Splenda; stir with a whisk. Combine lemon juice and 3 Tbs. ice water together in a small bowl with a wire whisk. Add Crisco. Cut in shortening using a pastry cutter or two knives until mixture resembles a very coarse meal. Add water and lemon juice. Mix with a spoon until just blended. Add more water as necessary.

Divide dough in half. Place halves on a lightly floured work surface. Press halves into circles using the palm of your hand. Cover dough with plastic wrap and chill for approximately 30 minutes to 1 hour. This allows the dough to relax or become less resistant to rolling. It also causes the shortening to chill and become firmer, thus making the dough easier to handle.
Remove one circle of dough from the refrigerator. Place sheet of wax paper on table top. Place dough ball on wax paper and cover with another square of wax paper. Roll out dough into an 11 or 12-inch circle. Remove top layer of wax paper. Unroll the pie dough starting at one side of the 9-inch pie pan.

Crimp edges, press your thumb against the inside edge of the pastry and press dough around your thumb using the index finger and thumb of your other hand. Repeat around entire pie to create a fluted edge. Brush surface with milk before baking for a more even and golden brown.

Bake in preheated 375 degrees F oven 50-60 minutes or until the crust is browned and the filling is bubbling. Cool pie approximate. 1 hour before serving.

Rhubarb Custard Pie Filling

3 eggs - beaten lightly
2 2/3 Tbs. Hood Calorie Countdown Milk
2 cups Granular Splenda (can reduce to 1 1/2 if you wish)
4 Tbs. Thick N Thin or 4 Tbs King Arthur white whole wheat flour
1 tsp. nutmeg
1 Tbs. butter
4 cups of cut up rhubarb (cubes)

Mix the eggs, milk, sugar, flour, and nutmeg until fluffy using an electric mixer.
Stir in the rhubarb with a spoon. Pour into 10" or a deep dish 9" pie shell.
Cut up the butter lay pieces over the top of the pie. Bake at 400 degrees for 50 - 60 minutes.

Pumpkin Pie Filling
Level Two

This is a higher carbohydrate vegetable so it should be eaten only on special occasions or when you reach your goal weight.

1 (29 ounce) can pumpkin puree (For 2 pies)
2 cups SPLENDA®, Granulated
2 teaspoons cinnamon
1 tsp. ground ginger
1/2 tsp ground cloves
4 eggs
1 tsp. salt
1 1/2 cup Land O’ Lakes fat free half-and-half

Preheat oven to 375 degrees F.

Blend pumpkin puree, SPLENDA® Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well. Pour into prepared piecrust. Bake in preheated 375 degrees F oven for 45-50 minutes or until set in the center and the crust is golden brown.

Pumpkin is a wonderfully nutritious vegetable. Pumpkin pie filling can be prepared year round without the crust in baking dishes for a delicious side dish to accompany any meal.

Apple Pie
Level Two

2 (9 inch) pie crust: Whole Wheat Pie Crust
7 cups baking apples, thin-sliced, cored, peeled
1 cup SPLENDA® Granulated
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.

Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.