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Low-fat Gelatin Dessert


  • 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


  1. Stir boiling water and gelatin together in large bowl for a few minutes until gelatin powder is dissolved.
  2. Mix cold water and ice cubes to make 2 cups.
  3. Add cold water mixture to gelatin, stirring until slightly thickened.
  4. Remove any remaining ice.
  5. Stir in whipped topping with whisk until smooth.
  6. Spoon into dessert dishes.
  7. Refrigerate 2 hours or until firm.
  8. Garnish with additional whipped topping and fresh fruit if desired.

Serves 6-8 persons




Janet’s Biscotti


  • 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


  1. Preheat oven to 425 degrees F.
  2. Cream butter and sugar.
  3. Add oil, eggs, vanilla and almond extract.
  4. Mix well.
  5. Add the nuts, flour and baking powder.
  6. Blend well and refrigerate for several hours or overnight.
  7. Divide dough into 9 parts.
  8. On a floured surface, roll each part into a stick about 14 inches long and able the diameter of a broomstick.
  9. Place three rolls on a greased cookie sheet.
  10. Bake at 350 degrees for 15 to 20 minutes.
  11. Remove rolls from oven and slice about ½ inch thick at a 45 degree angle.
  12. Return slices to the baking pan, cut side down and bake at 425 degrees until slightly browned.
  13. Cool.
  14. Biscotti can be stored in an airtight container for 4 to 5 months.

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