Desserts

Lemon Lovers' Cake

Ingredients:

1 pkg. Betty Crocker Sweet Rewards white or yellow cake mix
1/2 C. concentrated frozen lemonade mix
1 cup water
3 egg whites (1/2 cup)
1 tsp. grated lemon zest
2 Tbsp. poppy seeds (optional)

Directions:

•    Preheat oven to 350 degrees.                                                                                                                                    
•    Grease and flour a Bundt pan or 9" x 13" cake pan.
•    In large bowl combine cake mix, lemonade mixed with water, egg whites and lemon zest.                                  

Note:  For a Lemon Poppy Seed Cake, add poppy seeds.                                                                                    
•    Beat on low speed for 1 minute, scraping bowl often, then beat on medium for 1 minute more.                         
•    Spread in prepared pan.
•    Bake 30 to 45 minutes depending on size of pan.                                                                                                 
•    Cool, then frost with lemon glaze made with powdered sugar & just enough freshly squeezed lemon juice to make a glaze.

Chocolate Éclair Cake

Ingredients:
1 lb. box chocolate graham crackers
2 boxes sugar free, fat free instant chocolate fudge pudding
3-1/2 cups 1% milk
1 8-oz. container low-fat frozen whipped topping, thawed in refrigerator
1 container Sweet Rewards Chocolate icing

Directions:

• Oil a 10" X 14" baking pan and put in a layer of graham crackers. (do not crush)                                                 
• Mix milk and pudding mix and beat 2 1/2 minutes.                                                                                                                                    
• Stir in thawed whipped topping.                                                                                                                                 
• Spread half of this mixture on the graham crackers.                                                                                                                          
• Cover with another layer of crackers, and another layer of pudding/crème combination, and a final layer of crackers.
• CHILL for 2 hours.                                                                                                                                              
• Then spread icing on top and refrigerate until tomorrow, or it won't taste right! 

Soda Cracker Pie

Ingredients:
3 large egg whites, beaten until stiff
3/4 cup sugar
14 soda crackers, crushed
1/2 tsp. baking powder
1 1/2 tsp. vanilla
1/4 cup finely chopped walnuts
1 pkg. instant no-sugar vanilla pudding
1-1/2 cups 1% or skim milk
1/2 of an 8 oz. container whipped topping
10 oz. pkg. strawberries or raspberries, thawed & drained

Directions:
CRUST:  Preheat oven to 350° F

• Beat egg whites until quite stiff to make meringue.                                                                                                  
• Slowly fold in sugar and vanilla.                                                                                                                              
• Add finely crushed crackers, baking powder and walnuts, and carefully fold into egg whites.                                  
• Spread evenly in a greased 9" pie plate.                                                                                                                
• Bake for 30 minutes (or slightly less depending on your oven).                                                                                 
• Set pie plate out to cool completely on rack.  Note: It will shrink some.

FILLING:

• Beat pudding mix and milk for 2 minutes.                                                                                                                  
• Fold in the  whipping topping, followed by drained berries.                                                                                         
• Refrigerate for at least 4 hours before serving.

Frozen Fruit Dessert

Ingredients:
1  20-oz. can crushed pineapple, in its own juice
2 bananas, pureed
1 lg. pkg. frozen strawberries, thawed enough to mix
1 med. can frozen orange juice concentrate, thawed
3/4 cup sugar
1 cup 7-Up or Sprite
Directions:

• Mix all of the above together.                                                                                                                                   
• Freeze in custard cups.                                                                                                                                    
• Take out of freezer about 30 minutes before serving.

Berry Good Fruit Mold

1 8-oz. pkg. nonfat cream cheese
1 8-oz. carton yogurt to match the berries you choose
1 small pkg. sugar free vanilla pudding
2 cups 1% milk
6 cups mixed berries - your choice
1 angel food cake, cut in slices
1 jar all-fruit jam to match berries
fat free whipped topping

Directions:

• Prepare pudding with milk as per package instructions.                                                                                                
• Beat cream cheese until soft; add yogurt and continue beating.                                                                     
• Add prepared pudding.
• Mix in berries (cut in pieces if large).                                                                                                                      
• Layer in the dessert mold and chill for 8 hours, or overnight.                                                                                       
• To serve, drizzle melted jam artistically on plate.                                                                                          
• Add cake slices, and top with fruit mixture and fat-free whipped topping.

Cholocate Raspberry Dream Cake

Ingredients:

3/4c. unsweetened cocoa
1/4 c. sugar
1/2 c. boiling water
1 box angel food cake mix Topping:
1 pkg. (dry) whipped topping mix
1 small instant chocolate fudge sugar-free pudding mix
1 Tbs. instant coffee granules
1 1/2 C. milk
 Raspberry preserves

Directions:

• Mix cocoa and sugar, add boiling water and stir to dissolve.                                                                         
• Let cool to room temperature.
• Put angel food cake mix in large bowl.                                                                                                             
• Add water called for on mix box plus cocoa mixture above.                                                                                  
• Beat and bake according to package instructions.                                                                                                  
• After cake is thoroughly cool (or next day) remove cake from pan and cut in three layers.                                          
• Brush off crumbs.
• Dissolve coffee in milk (I heated milk in microwave to warm it, so the coffee would dissolve).                                 
• Chill this until quite cold.                                                                                                                                            
• Put cold coffee-milk in a bowl and add both whipped topping and pudding mixes.                                                      
• Beat on low speed until combined, then on high speed for 3 to 5 minutes until stiff peaks form.                                               

Note: If not stiff enough to spread, chill it for a few minutes.

• Spread a layer of raspberry preserves on first layer of cake, add 1/3 of topping, add second layer and repeat preserves and 1/3 topping, add third layer and spread remaining topping on top and sides. 
• Chill for 2 hours or more before serving.

Lemon Ice

Ingredients:
4 cups water
2 cups sugar
3/4 cup freshly squeezed lemon juice Put water and sugar in a pan and boil for five minutes.  Cool.  Add lemon juice.

Directions:

• Freeze in ice cube trays.                                                                                                                                      
• Just before serving, pop the frozen cubes into a food processor or blender and "smoosh" them (but don't let them melt).