| RECIPES
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GUILT-FREE KEY LIME PIE
Ingredients:
2 cartons (6 oz. each) fat-free Key Lime Pie yogurt
1 box (3 oz.) lime sugar-free gelatin dessert mix
1 carton (8 oz.) fat-free whipped topping
1 prepared low-fat 9-inch graham cracker crust
Directions: Empty yogurt into bowl. Stir in gelatin until dissolved. Stir in whipped topping. Pour into crust and freeze until firm. Thaw slightly before serving. |
HOT FUDGE SUNDAE DESSERT
Ingredients:
1 can Hershey's syrup
1 can sweetened condensed milk
8 tablespoons margarine (1 stick)
24 Oreo cookies
4 tablespoons margarine (½ stick, melted)
1/2 gallon vanilla ice cream
1 carton (8 oz.) frozen whipped topping
Directions: Melt 8 tablespoons margarine in saucepan. Add syrup and milk. Bring to a boil and simmer gently for 5 minutes. Cool completely. Crush cookies and combine with 4 tablespoons melted margarine. Press into bottom of 9x12 pan. Freeze 30 min. Soften ice cream and beat with electric mixer until smooth. Spoon over cookie crust. Freeze 30 min. Spread fudge sauce over ice cream. Freeze 30 min. Top with whipped topping. Freeze about 3 hours or until firm. |
SANTA CLAUS PUNCH
Ingredients:
2 packages unsweetened raspberry punch powder
1 cup sugar
4 cups cranberry juice
12 cups water with crushed ice
Directions: Combine punch mix with sugar. Add cranberry juice and stir till dissolved.
Mix in crushed ice and water. Makes 32 half-cup servings. |
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