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Peanut Butter Honey Balls


  • 1 – 16 oz jar peanut butter
  • 2 c. instant nonfat dry milk
  • 2 tbsp. Honey
  • ½ c. unsalted dry-roasted peanuts, crushed


  1. In a large bowl, combine peanut butter and dry milk, blend until smooth.
  2. Stir in honey 1 tbsp. at a time to make firm dough. If dough is too sticky, add more powdered milk.
  3. Roll dough into 1-inch balls then roll in crushed nuts.

** Candy will keep in refrigerator in airtight container about 1 week.




Pumpkin Mousse


  • 16 oz. canned pumpkin
  • 2/3 c. dry powdered milk
  • ¼ c. boiling water
  • ¼ c. cold water
  • 1 pkg. plain gelatin
  • Cinnamon to taste
  • 6 tsp. Splenda


  1. Mix all ingredients in a blender.
  2. Serve in dessert bowls.

Serves 4 persons




Low-calorie Lime Mousse


  • 1 pkg. low-calorie lime gelatin
  • 2 c. crushed pineapple with juice
  • 12 oz. buttermilk (1 1/2 c.)
  • 2 pkg's. Splenda
  • 1/2 c. light whipped topping


  1. Mix gelatin and pineapple.
  2. Heat until gelatin is dissolved.
  3. Add buttermilk and Splenda, stirring until blended.
  4. Fold in whipped topping and pour into 8 x 8 inch pan.
  5. Chill until set.

Makes 4 servings.

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