• 2 Cups skim milk
• 3 egg yolks
• 1/3 cup splenda
• 1/2 tsp. salt
• Fruit - your choice sliced bananas, strawberries, pineapple, kiwi, etc.

1. Put all ingredients except fruit in top of double boiler.
2. Whisk over simmering (not boiling) water until thickened as pudding (I always have a hard time getting this mixture thickened.
3. Put 1 Tablespoon cornstarch in
4. 1 Tablespoon water and pour into milk mixture while it is cooking).
5. Put fruit in the bottom of 8 x 8 inch glass pan or in 6 fruit cups or parfait dishes.
6. Pour pudding mixture over the fruit, cover and refrigerate overnight.

• I really like coconut banana cream (sort of like the pie without the crust and fat), you can use unsweetened coconut.

Posted on May 7th, 2007 by neslyn
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Prepare Jello Fat Free Chocolate (or chocolate fudge or even vanilla) pudding with either skim milk or soy fat free milk as directed. Cool.

Cut Pecan brownies into very small squares and gently mix into the pudding. Then gently add Ultra Low Fat Cool Whip and mix. Pour into parfait glass. Top with berry. Enjoy.

Don’t tell anyone the brownies are made with kidney beans and they will never guess!

Posted on April 30th, 2007 by neslyn
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I know this may not sound good, but they are a healthy alternative to regular brownies and they really taste OK. Just don’t tell anyone they are made with beans! You can eat these plain, or see Chocolate Brownie Delight for a special treat.

• 1 can white or red kidney beans or black beans, drained and rinsed
• 1/2 cup skim milk (or soy fat free milk)
• 1/3 liquid egg
• 1/4 canola oil
• 1 Tblsp. vanilla
• 3/4 cup Splenda (1/2 tsp. Stevia)
• 1/2 cup whole wheat flour
• 1/2 cups unsweetened cocoa powder
• 1 tsp. baking powder
• pinch salt
• 1/2 cup chopped toasted pecans

1. In food processor, puree beans until coarse. Add in milk, liquid egg, oil and vanilla and puree until smooth, scaping down sides a few times – set aside.
2. In large bowl, combie sugar substitute, flour, cocoa, baking powder and salt. Pour bean mixture over flour mixture. Stir to combine. Scrape batter into parchment paper-lined 8 inch square baking pan, smoothing top. Spinkle with pecans.

• Bake in 350 degree F over for about 18 minutes or until cake tester inserted in centre comes out clean. Let cool.
• Makes 16 brownies.

Posted on April 30th, 2007 by neslyn
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• 2 cups fresh or frozen berries (any combination)
• 1/2 cup Splenda (or 1/2 tsp. Stevia)
• 2 tsp lemon juice
• Bring to boil, turn down to simmer for 2 minutes – then add:
• 2 Tablespoons cornstarch mixed with 3 Tablespoons water.
• Cook until thickened.

1. You can put this on cereal, pancakes, layered with yogurt as a parfait or as a jam on toast.

Posted on April 30th, 2007 by neslyn
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• 1 cup cottage cheese
• 2 Tbls. Splenda (or 1/4 tsp. Stevia)
• 1 tsp. cinnamon
• 1/2 tsp. vanilla

1. Combine above ingredients in blender. Serve with fruit for a nice fruit salad. If you don’t like cottage cheese – DON’T WORRY. I hate cottage cheese but love this dip. My niece Emma, loves it with sliced apples to dip. You can try adding 1 Tablespoon of coaco for a different flavor.

Posted on April 30th, 2007 by neslyn
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