Desserts

5 Minute Key Lime Pie

1 reduced fat graham cracker pie crust (6 oz.)
1 pkg. (4 serving size) sugar free lime flavor gelatin
1/4 cup boiling water
2 (6 oz.) containers key lime pie flavor light yogurt
1 (8 oz.) tub fat free whipped topping, thawed

In large, heat resistant bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk.  Fold in whipped topping with wooden spoon.  Spread on crust.  Refrigerate over night or at least 2 hours.  Garnish as desired.  Refrigerate leftovers.  Makes 8 servings.

Blueberry Pear Cobbler

2 cans (15 1/4 oz. each) sliced pears
1 pkg. (7 oz.) blueberry muffin mix
3 tablespoons butter or margarine, cubed

Drain pears, reserving 1/2 cup juice (discard remaining juice or save for another use).  Pour pears and reserved juice into a greased 2-qt baking dish.  Sprinkle with dry muffin mix; dot with butter.  Bake, uncovered at 400 degrees for 20-25 minutes or until bubbly and top is lightly browned.  8 servings.

Pumpkin Angel Food Cake

1 box angel food cake mix
1 (15 oz.) can pumpkin
1 cup water
1 tablespoon pumpkin pie spice

Mix cake mix, water and pumpkin by hand until well mixed.  Stir in pumpkin pie spice.  Pour into 9x13 baking pan.  Bake at 350 degrees for 30-35 minutes.  Cool and serve.  Top with fat free frozen dessert topping.  8 servings.

Diet Cola Cake

18 oz. chocolate cake mix
12 oz. diet cola

Mix together dry cake mix and can of diet cola.  Batter will be thick.  Spread in lightly greased 9x13 pan.  Bake according to package directions, usually 350 degrees for 30-35 minutes.  When cool, sprinkle with powdered sugar.  8 servings.

Butter Pecan Cake

1 box yellow or butter cake mix
3/4 cup oil
1 cup milk
3 eggs
1 container coconut/pecan frosting

Mix all ingredients 3 minutes with mixer.  Grease and flour 9x13 baking pan.  Bake at 350 degrees for 50 minutes.  Sprinkle with confectioner's sugar or favorite dessert sauce.

Apple Pies

8" tortillas
apple pie filling
corn oil
water

Heat 1-2 cups corn oil in electric skillet at 350 degrees.

Moisten edges of tortilla with water.  Place 2 tablespoons or less of pie filling in center of tortilla; fold over.  Press edges together with fork.  Place in hot oil, in electric skillet.  Turn frequently until lightly browned.

Easy OREO Truffles

1 package (1 lb. 2 oz.) Oreo Cookies, finely crushed, divided
1 package (8 oz.) cream cheese, softened
2 package (8 squares each) Baker's Semi-Sweet Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended.  Shape into 42 (1-inch) balls.

Dip balls in melted chocolate; place on wax paper-covered baking sheet.  (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use).  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.  Store any leftover truffles in tightly covered container in refrigerator.

Chocolate Lover's Pizza

1 package (8 squares) BAKER'S Semi Sweet Chocolate
10 squares BAKER'S White Chocolate, divided
2 cups miniature marshmellows
1 cup crisp rice cereal
1 cup cocktail peanuts
1/4 cup red maraschino cherries, well drained, halved
1/4 cup green maraschino cherries, well drained, halved
1/3 cup angel flake coconut
1 tsp. oil

Microwave semi-sweet chocolate and 8 squares of the white chocolate in 2-quart microwaveable bowl on HIGH 2 minutes; stir.  Microwave an additional 1 to 2 minutes or until chocolates are melted, stirring every 30 seconds.  Add marshmellows, cereal and peanuts; mix well.

Spread evenly into lightly greased 12-inch pizza pan.  Sprinkle with cherries and coconut.

Microwave remaining 2 squares white chocolate with oil in 1-cup microwavable bowl on HIGH 1 minute; stir.  Microwave an additional 30 seconds to 1 minute or until chocolate is completely melted; stirring every 15 seconds.  Drizzle over coconut.  Cool completely or refrigerate until firm.  Store, covered, at room temperature.

Peach-Apricot Cobbler

1/2 cup butter or margarine (1 stick)
1 cup self-rising flour
1 cup fat-free or 1% milk
1 cup sugar
1/4 teaspoon ground nutmeg, if desired
1 (15 oz) can peaches (drained)
1 (15 oz) can apricot halves (drained)

Directions:  Preheat oven to 375 degrees F.  Melt the butter in the (13x9) pan (place pan with butter in oven to melt butter - check every few minutes); remove pan when butter is melted.  Mix the flour, milk, sugar and nutmeg (if desired) together in a bowl.  Pour batter over melted butter, do not stir.  Spread the peaches and apricots on top of the batter, do not stir.  Bake about 30 minutes or until crust is golden brown and fruit is bubbly.  Be careful not to overcook.  Serve warm.  Top with a small scoop of ice cream if desired.

- Substitute 1 cup all purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt for self-rising flour.  Makes 8 servings.