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Dessert Recipes

Apple crisp
Apple raspberry torte
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Apricot mousse
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Bread pudding
Fruit compote
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Raspberry sherbet
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Egg Substitutes
Freezing tips


Low-fat Buttermilk Raspberry Sherbet


  • 2 cans (12 oz. each) fat-free evaporated milk
  • ½ gallon buttermilk
  • 2 c. Splenda
  • 1 large bag frozen raspberries, thawed


  1. Mix all ingredients in bowl and cover.
  2. Place in freezer for several hours until frozen and serve in dessert bowls.
  3. Top with whipped topping if desired.




Light Chocolate Pudding


  • 16 envelopes Sweet and Low
  • 3 tbsp. cocoa
  • 3 tbsp. cornstarch
  • 2 c. skim milk
  • 1 tsp. vanilla


  1. Mix first Sweet and Low, cocoa, and cornstarch well in saucepan.
  2. Add milk and whisk, simmering and stirring constantly until thickened, about 5 minutes.
  3. Stir in vanilla and allow to cool before serving.




Pumpkin Pudding


  • 16 oz. pumpkin
  • 2/3 c. dry milk
  • 1/4 c. boiling water
  • 1/4 c. cold water
  • 1 pkg. gelatin
  • Cinnamon to taste
  • 1/3 c. Splenda


  1. Mix all ingredients in blender.
  2. Spoon into 4 individual serving dishes.
  3. Serve chilled

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