myhighplains

[JenSmith]

Jello-o & Juice Holiday Mold

2 1/2 cups boiling water
1 package (8 oz) of Sugar free Strawberry OR Cherry Jello
1 cup of Light Orange Juice or Cranberry Juice Cocktail
1 can (8 oz) of pineapple chunks (drained)
1 can (11 oz) mandarin orange segments (drained)

STIR boiling water into gelatin in a large bowl at least 2 min until completely dissolved. Stir in cold juice. Refridgerate about 1 1/2 hours or until thickened (spoon drawn through leaves definate impression)

STIR in fruit. Spoon into 6-cup mold or bowl which has been spray with non-stick cooking spray

REFRIGERATE 4 hours or until firm. Unmold and Garnish (a good one is fat free whipped cream)

Makes 10 servings. If you change everything to sugar-free you get a wonderful dessert with less calories.

OREO Black Forest Pie
1 package (8 ounces) of Fat-Free Cream Cheese
2 1/2 cups of Fat-Free Milk
2 packages (4-serving size each) Sugar Free Chocolate Flavor Instant Pudding
1 Oreo Pie Crust (too bad it's not in Sugar Free or Fat Free)
1 cup of Sugar Free Cherry Pie filling
1 cup of thawed Fat-Free Whipped Cream
* optional - Crushed Reduced Fat Oreos for topping

BEAT cream cheese in large bowl with electric mixer on medium. Gradually beat in milk. Add pudding mix. Beat on low for 1 min. Beat on medium for 1 min or until well blended. Spoon into crust.

REFRIGERATE 2 hours or until set. Just before serving, spoon pie filling over pudding. Garnish with whipped cream and crushed oreos.

Makes 8 servings

Super Cherry Cola (or Dr. Pepper) Floats

1 cup of boiling water
1 package (4 serving size) Sugar Free Cherry or Black Cherry Jello Mix
8 oz of Diet Coke or Diet Dr. Pepper
1 pint of Sugar Free Vanilla Ice Cream

STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in your soda. Refrigerate 20 to 30 minutes or until slightly thickened. Reserve 1/2 cup of gelatin.

PLACE 1/2 cup ice crea into each of 4 tall ice cream soda glasses. Top with thickened gelatin mixture.

BEAT reserved 1/2 cup gelatin mixture with electric mixer on medium speed until light and fluffy. Spoon into glass.

REFRIGERATE 2 hours or until firm.

MAKES 4 glasses

Down Home Sour Cream Cheesecake

1 package (11.1 oz) Jell-O No Bake Cheesecake
2 tablespoons of Splenda or Sweet-n-Low (really, any sugar sub)
6 tablespoons of Smart Balance 50/50 butter --- melted
1 tablespoon of water
1 cup of fat-free milk
1/2 cup of fat-free or low-fat sour cream
2 teaspoons grated lemon peel

* Optional Lemon Sauce
Pour 1 additional cup of fat-free milk into a large bowl. Add another package (4 serving size) of lemon pudding. Beat with wire whisk 2 min or until blended. Whisk in 3 tablespoons of lemon juice.

STIR Crust Mix (from Cheesecake), sugar sub, butter, and water in 9-inch pie plate until crumbs are well moistened. First, firmly press crumbs against side of pie plate, using measuring cup or large spoon to shape edge. Next, firmly press remaining crumbs onto bottom.

POUR milk into large bowl. Add Filling Mix and sour cream. Beat with electric mixer on low speed until blended. Then, beat on medium for 3 mins. Gently stir in lemon peel and mix until completely blended. Spoon over crust.

REFRIGERATE at least 1 hour or until set. To serve, dip bottom of pan in hot water 30 seconds for easy cutting and serving. Serve with optional lemon sauce.

TASTES great with cool whip.

Makes 8 servings!

ENJOY!
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>>>I dream of a better tomorrow where chickens can cross the road without having their motives questioned.<<<