Red Grape Sorbet

Ingredients

• 2 1/2 cups red grape juice, divided $
• 1 envelope unflavored gelatin
• Mint sprigs (optional)

Preparation

1. 1. Combine 1/2 cup grape juice and gelatin in a medium saucepan; cook over low heat, stirring until gelatin dissolves. Remove from heat; stir in 2 cups grape juice. Pour mixture into an 8-inch square baking pan. Freeze until almost firm.
2. 2. Break frozen mixture into pieces, and place in a food processor; process several seconds or until fluffy but not thawed. Return to freezer, and freeze until firm.
3. 3. Scoop sorbet into individual dessert dishes using an ice cream scoop. Garnish with mint sprigs, if desired.
4. carbo rating: 16

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Chocolate-Almond Cookies

Ingredients

• 1 (8-ounce) package sugar-free chocolate-flavored snack cake mix (such as Sweet'N Low)
• 1 large egg, lightly beaten $
• 2 1/2 tablespoons water
• 1 tablespoon almond extract
• 1/2 teaspoon vanilla extract $
• Cooking spray $
• 50 almond slices, toasted (2 to 3 tablespoons)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine first 5 ingredients in a bowl, stirring until blended.
3. 3. Drop dough by level teaspoonfuls onto baking sheets coated with cooking spray. Press 1 almond slice into top of each cookie. Bake at 350° for 8 minutes. Transfer cookies to wire racks, and cool completely.
4. carbo rating: 3

Note:

Look for packages of sugar-free snack cake mix in the cake mix section of the grocery store alonside the regular cake mixes or in the dietetic section of the store

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Ice Cream Sandwich Dessert

Ingredients

• 2 tablespoons brewed coffee $
• 1 (1-ounce) sugar-free milk chocolate bar $
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 14 (0.3-ounce) sugar-free fudge-dipped wafers (such as Murray), chopped and divided
• 6 (2.3-ounce) reduced-fat, no-sugar-added ice cream sandwiches

Preparation

1. 1. Combine coffee and chocolate bar in a microwave-safe dish; microwave at LOW 1 minute or until chocolate melts, stirring once. (Even if the chocolate does not appear to be completely melted, remove the mixture from the microwave oven and stir until the chocolate melts. The chocolate might burn if it is heated much longer than 1 minute.)
2. 2. Spoon whipped topping into a bowl, and fold chocolate mixture into whipped topping. Stir in half of chopped wafer bars.
3. 3. Arrange ice cream sandwiches in an 11 x 7-inch baking dish. Spread whipped topping mixture evenly over ice cream sandwiches. Sprinkle with remaining chopped wafer bars. Cover and freeze at least 2 hours or until firm. Cut into squares.
4. carbo rating: 26

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Banana-Nut Cookies

Ingredients

• 2 cups uncooked regular oats
• 1 cup raisins
• 1 cup chopped walnuts $
• 1/2 teaspoon salt
• 1 1/2 cups mashed banana (about 3 medium)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract $

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine first 4 ingredients in a large bowl; stir well. Combine banana, oil, and vanilla; stir well. Add banana mixture to dry ingredients, stirring to combine. Let stand 15 minutes.
3. 3. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 15 minutes or until lightly golden. Transfer cookies to wire racks; cool completely.
4. carbo rating: 8

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Raspberry-Mocha Cake

Ingredients

• 2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
• 1 1/2 cups strongly brewed chocolate-almond flavored coffee $
• 1/4 cup raspberry spreadable fruit, melted
• 2 (0.53-ounce) packages sugar-free instant cocoa mix
• 1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
• 1/2 cup fat-free cold milk $
• 1/2 teaspoon vanilla extract $

Preparation

1. Preheat oven to 375°.
2. Prepare cake mix according to package directions, substituting coffee for water.
3. Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.
4. Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.
5. Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.
6. Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.

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Double Chocolate Pudding Pie

Ingredients

• 1 (1.4-ounce) package chocolate sugar-free, fat-free instant pudding mix
• 2 cups fat-free milk, divided $
• 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
• 2 (6-ounce) reduced-fat graham cracker crusts
• 1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix

Preparation

1. Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
2. Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
3. Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.

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Chocolate Peppermint Cookies

Ingredients

• 1/2 cup margarine, softened $
• 1/3 cup sugar $
• 1/2 cup "measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin)
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract $
• 2 1/4 cups all-purpose flour $
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsweetened cocoa
• 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)
• Cooking spray $

Preparation

1. Preheat oven to 350°.
2. Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.
3. Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350° for 10 to 12 minutes. Remove from pans, and let cool on wire racks.

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