Fruit Salad with Cannoli Cream
Makes 8 servings

1/3 cup part skim ricotta cheese
1/2 cup whipping cream
3 Tbs powdered Splenda (Make a powdered Splenda in a blender)
pinch of ground cinnamon
12 ounces fresh strawberries, hulled and quartered (2 1/2 cups)
1 1/2 cups fresh red or black raspberries
1 Tbs. granular Splenda
1 Tbs. fresh lemon juice
1/2 cantaloupe, cut, seeded, then cup into 1 inch pieces.
3 Tbs sliced almonds

In a chilled metal bowl, pour whipping cream, powdered Splenda and cinnamon. Whip cream until semi-firm peaks form. Fold together whipped cream and ricotta cheese. Cover and refrigerate.

In a bowl, toss strawberries, raspberries, Splenda, and lemon juice to combine. Let stand on the counter for about 20 minutes until the juices form, toss occasionally. Add the cantaloupe and toss gently.

Serve in dessert 8 dessert bowls. Dollop the ricotta cream on top of the fruit and top with sliced almonds.

Cantaloupe, Strawberries and Blueberries with White Wine and Mint

1 1/2 cups dry white wine
1/2 cup Granular Splenda
1 Tbs. chopped fresh mint
1/2 cantaloupe, halved, seeded, and cut into 3/4 inch cubes
1 8 ounce basket fresh strawberries, quartered
1 cup fresh blueberries

In a saucepan, bring wine and Splenda to a boil, stir until Splenda is dissolved. Boil for 2 minutes, remove from heat and add the chopped mint.

In a large bowl, combine cantaloupe, strawberries and blueberries. Pour warm sweetened wine over fruit and toss to coat. Cover and refrigerate for two hours or up to eight hours before serving.

Go to Top

Rhubarb Sauce

4 cups rhubarb chopped
3/4c Splenda granular
2 Tbs. Thick N Thin, Not Sugar
1/4c water
1 tsp. cinnamon (optional)
1 one inch slice of fresh ginger (optional)

Place diced rhubarb, Splenda, Thick N Thin, and water in a saucepan; cover, and let simmer over medium heat until all the rhubarb has melted down.

Go to Top

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.

Go to Top

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. 

Go to Top

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. 

Go to Top

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.

Go to Top

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.

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.

Go to Top

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.

Go to Top

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

Go to Top

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.

Go to Top

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.