Dessert 
Fast and Fruity
2 cups frozen or fresh strawberries
1 cup pineapple chunks
4 sliced bananas
1 box instant banana pudding
½ cup slivered almonds
Place fruit in large bowl and sprinkle instant banana pudding over the top. Stir lightly and refrigerate for one hour. Toss almonds over salad and stir to mix.
Serves 8
Quick and Delightful
1 package sugar-free Jello (any flavor)
1 cup boiling water
2 cups of the same flavor of fat-free yogurt with fruit on the bottom
1 cup fat-free Cool Whip
1 8 oz. fat-free cream cheese, softened.
Dissolve Jello in boiling water and cool to room temperature. Mix yogurt, Cool Whip and cream cheese until smooth. Add cooled Jello and mix well. Refrigerate until set.
Preheat oven to 350 degrees. In medium size bowl combine pecans, apricots, raisins, sugar and spice. Mix until all ingredients are covered with spice and sugar. Spray the bottom of an 8 x 8 baking pan with non-stick spray. Place each cored apple in the baking pan and stuff each apple with as much of the filing as it will hold. Any remaining filling you place in the baking pan with the apple. Pour the juice over the top of the apple. While baking, occasionally baste apple with the juice and remaining filling. Bake 1 hr. and 20 min. or until soft, covered with aluminum foil. For a firmer apple just bake a little less time. Place a baking sheet underneath pan covered with aluminum foil to catch any spillage. As is or with a dollop of Cool Whip. Sprinkle with cinnamon.
Yummy Pumpkin Bread
1-1/3 cup flour
½ cup Quick-cooking rolled Oats
1 cup Splenda for baking
1 tsp. baking Soda
1 tsp. cinnamon
½ tsp. nutmeg
½ cup unsweetened applesauce
½ cup egg substitute (equal to 2 eggs)
1 cup canned pumpkin (not pumpkin pie mix)
Preheat oven to 325. Spray a medium sized bread pan with cooking spray. In a large bowl, combine dry ingredients (flour through nutmeg). Add applesauce, egg substitute and pumpkin. Mix until just combined. Pour into bread pan and bake for 40 min. or until a toothpick comes out clear.
Serves 12
Itty Bitty Pumpkin Bites
2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1/4 tsp salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. allspice
1/4 cup low fat melted butter
1 cup packed brown sugar
1 egg
1 egg white
1 cup canned pure pumpkin
1 tsp. vanilla
Preheat oven 350 degrees. In a medium bowl, using a whisk, combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a large bowl, using an electric mixer, beat butter, sugar, egg and egg white, pumpkin and vanilla. Stir flour mixture into wet ingredients until just combined.
Raisins may be added at this point if desired.
Drop spoonfuls of dough an inch or so apart on a parchment - or silicone lined cookie sheet. Bake for 12-14 minutes. Remove from cookie sheet to a cooling rack.
Makes 30 cookies
Crust less Pumpkin Delight
½ cup water
2 1-oz. envelopes un-flavored gelatin
2 cups fat-free evaporated milk, divided
3/4 cup packed brown sugar
1 15-oz. can pure pumpkin
1 tsp. cinnamon
½ tsp. ground ginger
1/4 tsp. nutmeg
1/4 cup cloves
1 tsp. vanilla extract
Spray a 9-inch pie plate with nonstick cooking spray. In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.
Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.
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