MamasHealth.com Home Dessert Recipes Apple crisp Apple raspberry torte Apple tart Apricot mousse Banana mousse Bread pudding Fruit compote Gelatin surprise Ice cream mix Lemon bars Lemon ice cream Merlot sorbet Nut rolls Peanut butter balls Peppermint pretzel Picnic fruit Pumpkin rolls Raspberry sherbet Scotchie bars Sweet potato custard Walnut brownies Delicious Cakes Delicious Cookies Delicious Pies Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Low-fat Gelatin Dessert Ingredients: 1 ½ c. boiling water 1 pkg. (8-serving size) sugar-free, low-calorie flavored gelatin 1 c. cold water Ice cubes 2 ¾ c. fat-free whipped topping Directions: Stir boiling water and gelatin together in large bowl for a few minutes until gelatin powder is dissolved. Mix cold water and ice cubes to make 2 cups. Add cold water mixture to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with whisk until smooth. Spoon into dessert dishes. Refrigerate 2 hours or until firm. Garnish with additional whipped topping and fresh fruit if desired. Serves 6-8 persons       Janet’s Biscotti Ingredients: 1 stick of butter 1 cup sugar 1/3 cup vegetable oil 3 eggs 1 tsp. vanilla 1 tsp. almond extract 1 Tbsp. anise seed 1 cup sliced almonds or chopped walnuts, soaked in 2oz. brandy or whiskey 3 cups flour 3 Tbsp. baking powder Directions: Preheat oven to 425 degrees F. Cream butter and sugar. Add oil, eggs, vanilla and almond extract. Mix well. Add the nuts, flour and baking powder. Blend well and refrigerate for several hours or overnight. Divide dough into 9 parts. On a floured surface, roll each part into a stick about 14 inches long and able the diameter of a broomstick. Place three rolls on a greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Remove rolls from oven and slice about ½ inch thick at a 45 degree angle. Return slices to the baking pan, cut side down and bake at 425 degrees until slightly browned. Cool. Biscotti can be stored in an airtight container for 4 to 5 months.	Sign up for our Email Newsletter For Email Marketing you can trust
	Hot Topics: Domestic Violence: A pre-existing condition? Serena: The wanna be vegetarian Personal Story: How I recovered from my Eating Disorder Mama wants to help: Food Bank programs and shelter assistance Lucy Goes Green: Talk dirty to me How to avoid Swine Flu What no one will tell you about tummy tuck surgery Mama's favorite item of the week: Trees for the Future Foods for weight loss Win a Gift Bag filled with Goodies from Stonyfield
	Information obtained from MamasHealth.com™ should not be used as a substitute for professional medical care or attention by a qualified practitioner, nor should it be inferred as such. Always check with your doctor if you have any questions or concerns about a specific condition. Use of this web site constitutes acceptance of the Terms of Use. Contact us: PO Box 2170, Pasadena, CA 91102-2170 ©2000 - 2009 MamasHealth, Inc.™. All rights reserved