59494 fat cool fondue Recipes

unbleached all-purpose flour, oat flour or 1/2 cup wheat flour, sugar (don tsp replace more than 1/4 cup with splenda), cocoa (dutch processed is best), cocoa, baking soda, oil (optional if you prefer a less fat-free tasting cake ), fat-free buttermilk, water, pure vanilla extract, non-fat vanilla yogurt, light whipped topping (e.g., cool whip free ), cocoa (optional)

nonfat milk, vanilla instant pudding mix (4 serving size), vanilla, frozen fat-free cool whip, thawed, reduced fat graham cracker crust, ripe bananas, fat free chocolate syrup

sugar-free instant vanilla pudding mix, skim milk, fat-free whipped topping (cool whip)

strawberries (fresh, cleaned and sliced ), blueberries (fresh ), cool whip, sugar substitute (i use splenda granular ), chocolate syrup (i use hershey s low fat), cool whip (for garnish ), almonds (ground )

banana, sliced, sheets low-fat graham crackers, broken in small pieces, fat-free vanilla pudding (i use hunt s), fat-free cool whip

crushed graham cracker crumbs, melted butter, fat free cream cheese, sugar, fat-free sugar-free instant vanilla pudding mix, cold skim milk, ripe bananas, crushed pineapple, drained, fat-free cool whip, divided, chopped nuts (optional)

pumpkin, sugar, salt, cinnamon, evaporated low-fat milk, carton egg beaters egg substitute, fat-free cool whip (optional), fat free french vanilla flavored coffee creamer (optional)

reduced-fat 9-inch graham cracker crust, fat free cream cheese, peanut butter, vanilla instant pudding mix, splenda sugar substitute, cool whip (fat free), sugar-free chocolate chips

low fat oreo cookies, finely crushed, chopped unsalted peanuts, butter, melted, low fat brick cream cheese, softened, low-fat peanut butter, smooth, sugar, thawed low fat cool whip topping, semi-sweet baking chocolate

chocolate cookie pie crust, fat-free cool whip, tang orange crystals, fat-free sweetened condensed milk, reduced-fat sour cream

water, unsalted butter, salt, all-purpose flour, eggs, cold nonfat milk, fat-free half-and-half, fat-free sugar-free instant vanilla pudding mix, fat free cream cheese (softened ), cool whip topping

nonfat milk, banana pudding mix, fat-free cool whip, fat-free sweetened condensed milk, reduced-fat vanilla wafers, sliced bananas

instant chocolate pudding mix or 1 (3 1/2 oz) package vanilla instant pudding mix, half-and-half cream (can use full-fat milk), sugar (or to taste), cool whip frozen whipped topping (completely thawed)

boiling water, jell-o low calorie sugar-free cherry gelatin, ice cube, cold water, cool whip free, thawed and divided, ready-to-use reduced fat graham cracker crust

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

graham cracker pie crust (this is the only ingredient with sugar and can be eliminated and served as a pudding), sugar free lemon jello, low fat plain yogurt, low sugar crushed pineapple (drained ), tubs low sugar cool whip

sugar-free peach jell-o, boiling water, low-fat peach yogurt, cool whip free, thawed (or lite ), reduced fat graham cracker crust (i use keeblers)