From Half-Baked Gourmet: Desserts by Tamara Holt. We used sugar substitute and it was very good -- could be served with a dollop of low-fat sour cream sweetened with a sugar substitute, vanilla ice cream, yogurt or fat-free topping.
I got this from a friend who is following the Feingold diet. We are trying to cut out artificial flavoring and coloring. This lets my kids eat jello, one of their favorites, without the added coloring. Cook time is refrigeration time.
One of those recipes that have been passed down through the generations... this is a lot of work, but SO worth it...
Edit to this recipe: I should say that this is one of those "until it looks right" recipes. You want the pudding thick and you may have to cook, stir, cook, you will want to stir constantly and it will be hard to stir. You also might want to refrigerate it overnight if it needs to thicken (this also makes the cookies a little mushy which I LOVE)
This is so easy and so delicious! Sliced bananas are brushed with a glaze mixture of brown sugar, cinnamon and butter and baked on crispy tortilla shells. Cut into wedges and serve warm with vanilla ice cream.
Tiramisu is one of my all time favorite desserts, but I thought it needed a little twist, and maybe a little less sugar. Replacing most of the sugar in the traditional recipe with Splenda cuts down on the sugar rush, but still keeps the texture of the real thing. If you're concerned about fat, you can skip the egg yolks, but I think they add a nice creaminess that's missing without.
I found this interesting delight on the internet and thought it sounded (and looked) delicious! This unique dessert is from Chef Jacques Torres of Le Cirque 2000 in New York City and I found it on fabulousfoods.com. I estimated the times as I haven't made this one yet and am not sure exactly how long or how many it will make - that depends on the size of your bowls. Chill time included in prep/cook times average.
This is a very simple dessert that we discovered in Morocco. It was served in many restaurants for a light end to all kinds of meals and the combination of cinnamon and fruit is wonderful. The most important thing is to find lovely, sweet and juicy oranges. If you use pale, tasteless ones this recipe won't work at all.