• 3 cooking apples
• 11 oz. jar of Honey
• 2 Tablespoons margarine
• 2 Tablespoons corn starch

Nutmeg & cinnamon to taste Peel, core and slice apples. Mix remaining ingredients. Pour into pie shell. Bake 400 degree for 45 minutes on cookie sheet

• 1 cup Honey
• 1/4 cup flour
• 3 Tablespoons corn starch
• 2 cups water
• 3 large eggs, seperated
• 1 Tablespoons margarine
• 1/4 cup fresh lime juice
• grated rind of 1 lime
• 1 9-inch pie shell, bake

• 4 cups peeled and sliced apples
• 1 Tablespoon lemon juice
• 1/3 cup flour
• 1 cup oats
• 1/2 cup Honey
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup margarine

Spray pie pan with vegetable spray. Put apples in the pan. Sprinkle juice over apples. Mix all other ingredients together. Pour over apples. Bake at 375 degrees for 30 minutes or until golden brown. Yield 10 servings

• Nonstick Cooking Spray
• 1/4 c Graham-Cracker Crumbs
• 1 pk 8oz Light Cream Cheese
• 1 pk 15oz Reduced-Fat Cottage Cheese
• 3/4 c Unsweetened applesauce
• 2 Eggs
• 1 1/2 t Vanilla Extract
• 1/2 t Grated Lemon Peel
• 1/4 t Salt
• 1 pt Strawberries

Cover outside of 8x3" springform pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside. Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth. Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled. To serve, carefully remove cheesecake from pan. Slice strawberries; arrange on top of cheesecake.

• 2 (8 oz) pkg philadelphia fat free cream cheese
• 1 (4 serving ) pkg sugar-free instant vanilla
• pudding mix
• 1 (4 serving) pkg sugar-free orange gelatin
• 2/3 cup nonfat dry milk
• 1 cup unsweetened orange juice
• 3/4 cup cool whip lite
• 1 (6 oz) graham cracker pie crust

In a large bowl, stir cream cheese until soft Add dry pudding mix, dry gelatin, dry milk powder, and orange juice. Mix well with wire wisk, blend in 1/4 cup cool whip lite. Spread mixture evenly into pie crust and refrigerate for 1 hour (minimum)

• 1 (4 serving) pkg sugar-free chocolate
• fudge pudding mix
• 2/3 cup non-fat dry milk powder
• 1-1/2 cups water
• 3/4 cup plain fat-free yogurt
• 3/4 cup cool whip lite
• 1 t. vanilla extract
• 1/4 cup chopped nuts

In a large bowl combine dry pudding mix and dry milk powder, add water and yogurt Mix well with whisk. Blend in 1/4 cup cool whip lite, vanilla and nuts. Mix gently to combine Evenly spoon in dessert cups, top with cool whip lite Refrigerate 15 minutes before serving.

• 1 (4 serving) sugar-free vanilla
• cook and serve pudding mix
• 1 cup unsweetened apple juice
• 1-1/2 t apple pie spice
• 3 cups (6 small) cored cooking apples
• 1 (6 oz) graham cracker pie crust
• 3/4 cup cool whip lite

Preheat oven to 375' In a medium saucepan, combine dry pudding mix, apple juice, and 1t. spice, add apples, mix well to combine. Cook over medium heat, stirring often, until mixture thickens and starts to boil Pour hot mix into pie crust and bake 20 minutes. Place on wire rack and cool completely When cool, spread cool whip over apple mixture, evenly sprinkle remaining 1/2t. spice over the top. Refrigerate until ready to serve.

• 1 ( oz) pkg sugar-free vanilla cook
• and serve pudding mix
• 1 (4 oz) pkg sugar-free cherry gelatin
• 1/2 cup water
• 2 cups(one 16 oz can) tart red cherries,
• packed in water, UNdrained.
• 1 (6 oz) graham cracker pie crust
• 6 T. graham cracker crumbs
• 2 T. (1/2 oz) chopped pecans
• 2 T. sugar twin

Preheat oven to 375. In a medium saucepan, combine dry pudding mix, dry gelatin and water. Stir in undrained cherries, cook over medium heat, stirring often, until mixture thickens and starts to boil, being careful not to crush cherries. Place on wire rack and let it set for 5 minutes. Spoon cherries into pie crust. In a medium bowl, combine graham cracker crumbs, sugar twin and pecans Sprinkle crumb mixture evenly over top. Bake 12 to 15 minutes, place on wire rack and allow to cool completely.

• 1-1/2 cups all purpose flour
• 3/4 cup sugar twin
• 1 t. apple pie spice
• 1-1/2 t. baking soda
• 3/4 cup raisins
• 1/2 cup fat-free mayonaise
• 1/4 cup plain fat-free yogurt
• 1 cup unsweetened apple juice
• 1 t. vanilla

  Preheat oven to 350. Spray 8 x 8 baking dish with butter flavor cooking spray. In a large bowl combine flour, sugar twin, baking soda and apple pie spice. Stir in raisins, add mayo yogurt, apple juice and vanilla Mix well to combine. Spread mixture in baking dish Bake 30-35 minutes. Place dish on wire rack to cool

  
  Chocolate
  • 1 (4 serving) pkg chocolate
  • sugar-free cook and serve pudding mix
  • 2/3 cup nonfat dry milk powder
  • 1-1/2 cups water
  • 1 t. rum extract
  • 1/2 cup (2 oz) pecans
  • 1 (6 oz) chocolate pie crust

  In a medium sauce pan combine dry pudding mix, dry milk powder and water, cook over medium heat stirring constantly until mixture thickens and starts to boil. Remove from heat, stir in rum extract and pecans Pour hot mixture into pie crust. Refrigerate before serving.

  
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