Raquel's Just Desserts
Sample Recipes

Peanut Butter Kiss Cookies
14 oz fat free sweetened                     1 tsp. Vanilla extract
            Condensed milk                         ¼ c. Splenda
¾ c. peanut butter                                40 Hershey Kisses
2 c. RF Bisquick

Mix condensed milk, vanilla and peanut butter together.  Beat well.  Mix in Bisquick.  This will get to be a really stiff dough.  Form into 40 balls, about 1 inch each.  Roll each ball lightly in Splenda and place on cookie sheet.  Bake 6-8 minutes at 375*.  As they come out of the oven press a Kiss onto each cookie.  The cookie will spread and the edges will crack.
Yield: 40= 107 cals, 4g fat, 1g fiber, 14g carb, 3g protein, 113mg sodium

Spice Pumpkin Cookies
(more like muffin tops)
1 box Spice Cake Mix       1  (15oz) can pumpkin
1 c. dried cranberries           

Combine pumpkin and cake mix well.  Add cranberries.  Drop by teaspoonfuls onto cookie sheet.  Mash each cookie down a little.  Bake at 350* for 15-18 mins.
Yield: 44 cookies= Each 62 cals, 1g fat, trace fiber, 12g carb, 1g protein, 78mg sodium

Coconut Macaroons
1 box Angel Food Cake mix16 oz   
1/2 c. water
1 (10 oz) bag coconut                   
1 tsp. almond or vanilla extract

Mix all ingredients.  Drop by rounded teaspoons on a sprayed cookie sheet.  Bake at 350* for 8 mins. or until brown.
Yield: 32 cookies= 95 cals, 3g fat, trace fiber, 16g carb, 2g protein, 127mg sodium

Minty No Bake Cookies
1 c. sugar                 15 mint kisses, coarsely chopped
1/2 c. Hershey’s cocoa           1 tsp. vanilla
1/2 c. skim milk                  3/4 c. Mounds shredded coconut
1/4 c. low fat margarine          1/2 c. peanut butter
3 c. oatmeal               1 c. splenda

Combine sugar, splenda, cocoa, milk and margarine in a large saucepan.  Cook until well blended.  Add peanut butter and mix throughly.  Remove from heat and add oatmeal, kisses, vanilla and coconut.  Place on cookie sheet and refrigerate one hour.
Yield: 48 cookies= 78 cals, 3g fat, 1g fiber, 10g carb, 2g protein, 26mg sodium

German Chocolate Coconut Bars
18.25 oz german chocolate cake                      
            Mix                             
1 tsp. vanilla
4 oz applesauce                       
1 1/3 c. coconut flakes
2 egg whites, divided               
1/3 c. chopped pecans
14 oz ff sweetened condensed milk
2/3 c. swirled morsels, divided

Preheat oven to 350*.  Spray 13x9 pan with cooking spray.  Combine cake mix, applesauce and 1 egg white.  Press mixture into bottom of pan.  Combine sweetened condensed milk, 1 egg white and vanilla; beat until well combined.  Stir in 1 cup of coconut, nuts and ½ cup of swirled morsels.  Spread mixture over cake mixture; sprinkle with remaining coconut and swirled morsels. Lightly press down morsels.  Bake 32 minutes or until center is almost set.  Center will become firm when cool.  Cut into bars.
Yield: 32= 149cals, 5g fat, 1g fiber, 26g carb, 2g protein, 130mg sodium

Pecan Pie Bars
1 pkg. Reduced fat crescent rolls
½ c. chopped pecans
½ c. corn syrup            
1 egg                                       
1/8 c. sugar                 
½ c. Splenda                            
1 TB light margarine
½ tsp. Vanilla

Spread crescent rolls in rectangles in 13x9 pan.  Seal perforations.  Bake at 375* for 5 mins.  Combine all other ingredients and pour on top.  Bake 18-20 mins.
Yield: 15 servings= 129cals, 6g fat, 0 fiber, 17g carb, 1g protein,  147mg sodium

Raspberry Coconut Bars
1 c. flour                                  2 eggs
¼ tsp. Salt                                ½ c. Splenda
5 TB light margarine                2 c. coconut flakes
3-6 TB water                            2/3 c. sugar free raspberry preserves
1 tsp. Lemon peel

Preheat oven to 425*.  Mix flour, salt and lemon peel in medium bowl.  Cut in margarine until mixture resembles coarse crumbs.  Gradually add water until well blended.  Press firmly into bottom of 9 inch square pan.  Bake 20 minutes or until lightly browned.  Reduce oven temp to 350*.  Beat eggs in small bowl with electric mixer on high speed until frothy.  Gradually add Splenda, beating until lemon colored.  Gently stir in coconut.  Spread preserves over crust to within ¼ inch of edges.  Carefully spread coconut mixture over preserves.  Continue baking 25 minutes or until golden brown. 
Yield: 16 bars= 97 cals, 6g fat, 1g fiber, 11g carb, 2g protein, 67mg sodium

Chocolate Peanut Butter Fudge
1 (14oz) can fat free sweetened           1/3 cup peanut butter
            Condensed milk                         1 TB corn syrup
10 oz. Semisweet choc. chips                1 tsp. Vanilla extract
Cooking spray
           
Line 8 in pan with foil, and coat foil with cooking spray.  Set aside.
Combine milk, chips, peanut butter and corn syrup in medium saucepan; cook over low heat until chocolate melts, stirring frequently.  Remove from heat; add vanilla.  Pour into prepared pan and chill at least 2 hours.  Lift foil from pan and turn fudge out on cutting board.
Yield: 36 servings= 85 cals., 4g fat, 1g fiber, 13g carb, 2g protein, 24mg sodium

Peppermint Bark
12 oz Swirled Nestle Chips       ½ c. crushed peppermints

Melt chips and add 2 tablespoons of crushed peppermints.  Spread into a thin layer on wax paper.  Sprinkle with remaining crushed peppermints.
Yield: 24 servings=89 cals, 4g fat, 0 fiber, 14g carb, 0 protein, 7mg sodium

Lemonade Cheesecake
8 oz fat free cream cheese                  8 oz cool Whip Free
1 tsp. Crystal light lemonade powder     1 TB skim milk
1 RF graham cracker crust

Beat cream cheese and lemonade mix in bowl on medium speed until well blended.  Gradually add milk then gently fold in Cool Whip.  Spoon into crust.  Refrigerate 4 hours or until firm. 
Yield: 8 servings= 168 cals, 4g fat, trace fiber, 26g carb, 5g protein, 257mg sodium

Apple Crisp for One
1 med. apple                                          1 TB water
2 tsp. Splenda                                      1 TB Quaker Oats
1 tsp. Cinnamon
Put water in bottom of small bowl.  Core and slice apple and place in bowl of water.  Combine Splenda, cinnamon and oats. Sprinkle over apples.  Microwave 2 minutes.
Yield: 1 serving= 111cals, 1g fat, 5g fiber, 26g carb, 1g protein, 1mg sodium

Kahlua Cake
Cooking spray
18.25 oz devils food cake mix               6 oz nonfat vanilla yogurt
2 egg whites                                         1/3 c. Kahlua
4 oz unsweetened applesauce                ½ tsp. cinnamon
½ c. water                                             ½ c. mini chocolate chips

Combine cake mix, egg whites, applesauce, water, yogurt and Kahlua.  Add cinnamon and chips.  Pour into a bundt pan sprayed with cooking spray.  Bake at 350* for 50-60 minutes.
Yield: 16 servings= 186 cals., 5g fat, trace fiber, 32g carb, 3g protein, 230 mg sodium

Inside Out german chocolate bundt cake
18.25 oz German Chocolate cake           15 oz coconut pecan frosting
            Mix                                          2 egg whites
1/3 c. water                                          6 oz nonfat vanilla yogurt
Cooking spray                                       4 oz unsweetened applesauce

Preheat oven to 350*.  Spray bundt pan with cooking spray and set aside.  In medium bowl, combine cake mix, water, frosting, egg whites, and yogurt.  Pour into prepared pan and bake 45-50 minutes.
Yield: 18 servings= 233 cals, 9g fat, 1g fiber, 36g carb, 2g protein, 239mg sodium

Pink Princess Cake
Cooking spray                                       ½ c. sliced strawberries
18.25 oz white cake mix                       2 egg whites
6 oz nonfat strawberry yogurt             .3 oz sf ff strawberry gelatin
4 oz unsweetened applesauce                ½ c. water

Spray bundt pan with cooking spray.  Preheat oven to 350*.  Combine all ingredients and pour into bundt pan.  Bake 50 minutes or until lightly browned.  Remove from bundt pan and allow to cool.
Yield: 16 servings= 152 cals, 4g fat, 1g fiber, 27g carb, 3g protein,231mg sodium

Blueberry Cream Cake
1 box ff Krusteaz blueberry     2 c. skim milk
            Muffin mix                   2 c. frozen blueberries
1 c. water                                 2 (1oz) ff sugar free white chocolate
                                                            Pudding mix

Preheat oven to 350*.  Spray 13x9 pan with cooking spray.  Rinse and drain can of blueberries that come in blueberry muffin mix.  In medium bowl, combine muffin mix and water until just moist.  Gently fold in blueberries.  Pour batter evenly in pan.  Bake for 20 minutes or until toothpick inserted in middle comes out clean.  Cool completely.  While cake is cooling, mix pudding and milk until mixture thickens.  Refrigerate until ready to use.  Thaw frozen blueberries by running water over them.  Allow to drain until ready to use.  After cake has cooled, spread blueberries evenly over the cake.  Pour pudding evenly over blueberries. Refrigerate 3-4 hours.
Yield: 12= 180 cal, trace fat, 3g fiber, 40g carb, 4g protein, 534mg sodium