Ingredients:

	1 banana
	2 cups frozen fruit
	low fat soy milk as needed (or non-fat dairy milk)

Procedure:

1. put the banana and the frozen fruit into the blender

2. add just 1/4 cup soy milk to get it all started

3. blend until smooth and thick

4. freeze in various forms that make you happy. (i.e. small custard cups, ice cube trays, ect.)

Nutritional Facts:

Coming Soon!

Ingredients:

	2 Tbsp fat-free frozen yogurt (25 Cal)
	3 Tbsp Cool Whip Ultra Light (25 calories)
	Your choice of: A teaspoon (about 10-12) baking chips in your choice of flavours -- butterscotch and/or semisweet chocolate and/or peanut butter are all good, chopped up even smaller (26 calories) A crumbled-up fat-free chocolate cookie or wafer (anywhere from 20 to 40 calories usually) A teaspoon of nuts, again chopped up fairly small (about 20-25 calories) Half a banana, mashed (50 calories or so) 1 T (not packed) shredded coconut (about ¼ oz) (25 calories) A couple of Whoppers, chopped (22 calories)

Procedure:

1. Mash up the frozen yogurt together with the Cool Whip. (gently so as not to squish it down.)

2. Fold in other bits.

3. Place in the freezer for a half hour or so to thicken.

Nutritional Facts:

	Serves:  1
	Calories:  depending on add-ins...as little as 75

Ingredients:

	1 Tbsp. cool whip free (8 cal)
	1 Tbsp. fat free butter spread (5 cal)
	1 pkg. artificial sweetener (4 cal)
	dash vanilla

Procedure:

1. Mix everything together

2. For cream cheese frosting add 1 tsp. Fat Free cream cheese

Nutritional Facts:

Calories:  20

Ingredients:

	1 tablespoon diet margarine
	2 &1/2 tablespoons non fat dry milk
	1 &1/2 tablespoons cocoa powder
	2 tablespoons artificial sweetener
	4 teaspoons Evaporated non-fat milk
	1/4 teaspoon vanilla
	3 tablespoons Rice Krispies

Procedure:

1. Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener.
   Mix until blended.

2.  Add evaporated milk and vanilla.  Mix until almost smooth and sticky.

3. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until smooth and shiny.

4. Roll into 5 balls.

5. Wrap each in plastic wrap.  Chill.

Nutritional Facts:

	Serves:  5
	Calories per serving:  30

Ingredients:

	8 oz plain non fat yogurt
	1/4 c sugar free cocoa mix
	4 (6 ounce paper cups)
	4 popsicle sticks

Procedure:

1. In a bowl combine yogurt and cocoa until smooth.

2. Spoon into cups put cups in muffin pan.

3. Freeze about 10-15 minutes, insert sticks.

4. Freeze until solid.

5. To eat peel off paper and enjoy!

Nutritional Facts:

	Serving Size:  1 Pop
	Calories:  66

Ingredients:

	instant coffee
	dairy-free creamer
	calorie-free sweetener

Procedure:

1. boil 1 cup of water in the microwave

2. add 1.5 teaspoons of instant coffee to the water and stir

3. add 1-2 teaspoons of coffee creamer to the water and stir

4. add 4 packs of sweetener and stir

5. let it sit for 1 minute or so to cool down and allow the flavours to richen

6. pour mixture into ice cube tray and freeze

Nutritional Facts:

	Serving Size:  1 cube
	Calories:  1.5

Ingredients:

	one egg white
	1&1/4 teaspoon of baking powder
	1 packet of Splenda
	2 teaspoons of water
	3 tablespoons of flour
	sugar free preserves/jelly

Procedure:

1. Mix ingredients together, and heat up a non-stick skillet sprayed with fat-free calorie- free cooking spray.

2.  Pour in mixture and coat entire bottom of pan, as if you were making an omelette. After one side is cooked, flip the whole thing over

3. Plate it, and spread a little sugar-free preserves (however much you want & whatever kind you prefer) on one side of the "pastry."

4. Fold in half, and enjoy

Nutritional Facts:

	Serves:  1
	Calories:  Coming Soon!

Ingredients:

	1-2 carrots, cooked (1=35, 2=70)
	1Tbsp. fat-free margarine (5 calories)
	1 Tbsp fat-free sour cream (12 calories)
	3-4 packets of Splenda (4)
	Cinnamon
	Sprinkle of Fiber One (20)

Procedure:

1. Drain excess liquid off the carrots, mix in margarine, sour cream, Splenda, cinnamon, and Fiber One.

2. You could let it get cold in the refrigerator for a bit if you wanted, or eat it then-depending on whether you were in the grips of a carrot cake craving nightmare.

Nutritional Facts:

	Serves:  1
	Calories:  Approx. 100 (if you use 2 carrots)

Ingredients:

	1 cup sliced apple or pear
	1 small banana, sliced
	1/2 cup seedless grapes
	Ground cinnamon or ground nutmeg

Procedure:

1. For sauce, stir together the yogurt, applesauce, and honey.

2. In a medium bowl stir together the nectarines, peachers, oranges, or strawberries, the apple, or pear, the banana, and grapes. Divide the fruit mixture among 6 dessert dishes. Spoon some of the sauce over each serving. Sprinkle with cinnamon or nutmeg.

Nutritional Facts:

	Serves:  6
	Calories per serving:  75

Ingredients:

	30g unflavoured gelatine
	3 egg whites
	5tsp of powdered sweetener (e.g. Splenda)
	6 fluid oz. of boiling water
	2 fluid oz. of cold water
	2 tsp. Vanilla extract

Procedure:

1. Sprinkle the gelatine into the cold water and leave for 5 minutes.
2. Then pour it into the pan of boiling water and stir until it's dissolved.
3. Once dissolved, remove the pan from the heat and allow the liquid to cool to a syrupy consistency.
4. Then add the vanilla essence and the sweetener stir well.
5. Whisk the egg whites to form soft peaks and very slowly add the gelatine mixture, whisking continuously.
6. After all this is added, whisk for a further 3 minutes, until it's soft and fluffy
7. Pour into a greased shallow dish (you can use a baking sheet instead of greasing it), allow to set, and cut into bite size pieces

Nutritional Facts:

Calories:  104

Ingredients:

	24 ounces fresh strawberries
	1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix
	1 (.6 ounce) package sugar-free strawberry flavoured gelatine
	2 cups water

Procedure:

1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.

2. In a medium saucepan combine pudding mix, gelatine mix, and water. Stir well
   and bring to a full boil. Pour mixture over strawberries and refrigerate for 4
   to 6 hours.

Nutritional Facts:

	Serves:  8
	Calories per serving:  58
	Protein:  1.7g
	Carbohydrates:  12.6g
	Fat:  0.3g
	Fiber:  2g

Ingredients:

	sugar free orange Jell-O (40 cal per box)
	Fat Free Dannon vanilla yogurt (120 total for tin, I only used like 80 cal worth of it).

Procedure:

1. Make the jell-o, mix in the yogurt, let it set.

Nutritional Facts:

	Serving Size:  3
	Calories:  40

Ingredients:

	1 tablespoon water
	1/4 teaspoon unflavoured gelatine
	2 & 2/3 tablespoons canned pumpkin
	2 tablespoons fat free evaporated milk
	1/2 tablespoons artificial sugar
	1/8 teaspoon pumpkin pie spice
	2 tablespoons fat free cool whip

Procedure:

1. In a small saucepan combine water and gelatine. Let stand for 5 min. Cook and stir over low heat till gelatine dissolves.

2. Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg whites).

3. Fold in whipped topping.

4. Spoon into dish.

5. Chill or freeze.

Nutritional Facts:

	Serves: 1
	Calories:  70

Ingredients:

	5-6 ice cubes
	1 tsp crystal light lemonade powder
	1 tsp crystal light raspberry powder
	a dash of milk
	a small wedge of lemon or 1 tsp lemon juice (a tsp or so)

Procedure:

1. put it in a blender with a bit of water and blend it up!

Nutritional Facts:

Coming Soon!

Ingredients:

	1lb unsweetened frozen raspberries - thawed (32 cal)
	1/4 cup (4 Tbsp) of powdered sweetener (18 cal)
	4 egg whites, beaten stiff (64 cal)
	1 Tbsp Fresh lemon juice (0 cal)

Procedure:

1. Puree the raspberries in a food processor

2. Add the lemon juice and the sweetener

3. Fold the raspberry mixture into the egg whites and mix thoroughly.

4. Spoon into a plastic container and freeze for about 4 hours

Nutritional Facts:

	Serving Size:  4
	Calories:  28.5 per serving.

Ingredients:

	1 8-ounce can pineapple chunks (juice-packed), undrained
	1/2 cup orange juice
	2 tablespoons dry white wine (optional)
	1/8 teaspoon ground nutmeg
	2 medium oranges, peeled and sectioned
	1 medium pear, cored & sliced
	1 cup fresh strawberries, halved

Procedure:

1. In a mixing bowl combine the undrained pineapple, orange juice, wine (if desired), cinnamon, and nutmeg. Carefully stir in the oranges, pear, and strawberries.

2. Cover and refrigerate for at least 1 hour or up to 4 hours.

Nutritional Facts:

	Serves:  6
	Calories per serving:  68

Ingredients:

	1/2 a frozen banana (50cals)
	5 frozen strawberries (20 cal)
	2 Tbsp of vanilla yogurt (I used Dannon Light n 'fit 15 cal)

Procedure:

1. Mix everything in a blender and put in freezer until is the consistency of ice cream.

2. Enjoy!

Nutritional Facts:

	Serves: 1
	Calories: 85

Ingredients:

	6 Cups balsamic vinegar
	strawberries
	skim milk
	vanilla
	Splenda
	1 lemon

Procedure:

1. Put balsamic vinegar into a saucepan and simmer it  until there's only about 3 cups left

2. take the tops off the strawberries and cut them all in half

3. use a sharp knife to cut some strips of peel off of the lemon.

4. when the vinegar is reduced to 3 cups put it into a bowl along with the strawberries, lemon peel, and squeeze some lemon juice on top of it all. toss it to coat the strawberries and put it in the fridge

5. put the skim milk into the freezer for about 20 min or so and then really beat the hell out of it with a mixer, adding Splenda and vanilla extract to taste.

6. when it's all done put the whip cream on top of the marinated strawberries

Nutritional Facts:

Coming Soon!

Ingredients:

	1 c. Cheerio's, slightly crushed
	1 package sugar-free sparkling strawberry jell-o (or regular sugar free strawberry, if sparkling is not available)
	Strawberries
	Fat Free Cool Whip

Procedure:

1. Begin to prepare Jell-O according to package

2. Spray non-stick cooking spray in a muffin pan

3. Sprinkle Cheerio's into the bottom of muffin pan, so that each bottom of the muffin space is covered

4. Pour Jell-O into the pan, filling six muffin spaces

5. Allow 4 hours to firm

6. To serve, turn pan upside down so that the individual Jell-O’s fall out

7. Top each with two or three strawberries and 2 T. Cool Whip

Nutritional Facts:

	Serves:  6
	Calories:  45 per serving

Ingredients:

	Non-stick spray coating
	6 cups air popped popcorn
	2 tablespoons sugar
	2 teaspoons water
	1/4 teaspoon ground cinnamon
	1/8 teaspoon ground nutmeg
	1/8 teaspoon ground ginger

Procedure:

1. Spray a 13x9x2 inch baking pan with non-stick coating. Place popcorn in the pan.

2. In a small mixing bowl stir together sugar, water, cinnamon, nutmeg, and ginger.

3. Drizzle the spice mixture over the popcorn in baking pan. Toss popcorn until coated. Bake in a 350 degree over for 15 minutes, stirring once or twice.

4. Transfer the hot popcorn from baking pan to a large piece of foil. Cool popcorn completely. Store leftovers in a tightly covered container.

Nutritional Facts:

	Serving Size:  3/4 cup
	Calories:  64

Ingredients:

	1/4 package of mori-n-lite tofu (30 cal)
	1-2 packs no-cal sweetener
	cinnamon, nutmeg, ginger to taste

Procedure:

1. chop up the tofu.

2. Put it in a mug.

3. Add the sweetener and spices.

4. Microwave until hot.

Nutritional Facts:

	Serves:  1
	Calories:  approx. 34

Ingredients:

	Fresh Fruit, cut to bite size pieces
	Fat Free yogurt
	lemon/lime juice
	Artificial sweetener

Procedure:

1. Put fresh fruit on skewers.

2. Mix yogurt, lemon/lime juice, and sweetener to taste.

3. Dip fruit in yogurt dip and enjoy!

Nutritional Facts:

Coming soon!

Ingredients:

	3/4 Cup Cocoa
	Artificial sweetener equal to 1&1/2 cup of sugar
	1/2 tsp salt
	1 qt. instant dry milk

Procedure:

1. Mix ingredients well and store in an airtight container in a moderately cool place.
2. Use 2 Tbsp mix plus 6 oz boiling water per serving of cocoa.

Nutritional Facts:

Coming Soon!

Ingredients:

	4 chopped apples (peeled and cored)
	2 tsp cinnamon
	2-3 drops of almond extract
	a few drops of kosher wine

Procedure:

1. Mix together and refrigerate covered overnight to combine flavors. (Adjust spices to taste.)

Nutritional Facts:

Coming Soon!