Pineapple Dip

1 (8oz) package nonfat cream cheese, softened

2 (8oz) cartons vanilla low fat yogurt

1 teaspoon lemon juice

½ grated orange rind

1 (8oz) can of unsweetened crushed pineapple, drained

Beat cream cheese at medium speed with electric mixer until light and fluffy. Add yogurt, lemon juice, and orange rind. Beat until smooth. Stir in pineapple. Cover and chill thoroughly.

Blueberry muffins

1 ½ c. all purpose flour

2 tsp. baking powder

½ tsp salt

½ tsp vanilla

½ c. egg substitute

2 tbsp. oil

1 c. frozen blueberries, thawed, juice reserved

3 tbsp. skim milk, hot

10 packets sugar substitute

Preheat oven to 400 degrees F. Place flour, baking powder, and salt in a medium mixing bowl and blend. In a separate mixing bowl, blend egg substitute, ½ cup milk, oil, vanilla, and ½ cup reserved blueberry juice. Stir into flour mixture along with blueberries.

Fill paper lined muffin cups two-thirds full with batter. Bake 20-25 minutes. Remove from oven and prick muffin tops in center with a fork.

Using a pastry brush, glaze tops of muffins with hot milk. Roll muffin tops in bowl of sugar substitute.

Makes 12 muffins.

Zesty Lemon Garlic Egg Salad

6 large eggs, hard-boiled, peeled and chopped

½ Tsp. celery seed

1 tsp. salt

1 clove fresh garlic, minced

1 tsp. fresh dill, chopped fine

1 tsp. fresh lemon juice

1 tsp. cracked black pepper

½ c. mayonnaise

¼ cup sour cream

Place all ingredients into a large mixing bowl. Mix well. Chill and serve.

Orange Dessert

2 boxes orange sugar free Jell-O (.3 oz. each)

2 ½ cups mandarin oranges (rinsed)

4 cups boiling water

1 gallon sugar free vanilla ice cream

Dissolve Jell-O in boiling water. Scoop ice cream in and stir until melted. Add oranges. Pour into large serving dish/bowl and refrigerate.

You can use peach Jell-O with peaches, too.

Egg Custard for 2

1 egg

1 egg yolk

½ cup cram mixed with ½ cup water

3 tbsp. sugar substitute (or enough to your taste)

1 tsp. vanilla extract

1/8 tsp. salt

1/8 tsp. ground nutmeg

Lightly beat the egg and yolk. Add cream; add sugar, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing ½ to 1 inch of hot water. Bake at 350 for 35 minutes or until set.

Spiced Grape and Yogurt Salad

¼ cup low fat vanilla yogurt

1/8 tsp. ground cinnamon

1/8 tsp. ground cardamom

1 cup red seedless grapes

1 cup green seedless grapes

Combine first 3 ingredients. Fold in the grapes and chill. Makes 4 servings.

Salsa Soup

1 1/3 cup broth

2/3 cup salsa

2/3 cup plain yogurt

Blend in blender. Serve cold. Makes 2 servings.

Pumpkin Mousse

1 box sugar free instant vanilla pudding

2 c. skim milk

½ c. solid pack pumpkin

1 tsp. pumpkin pie spice

½ c. lite cool whip

Prepare pudding as directed on package, using the 2 cups skim milk. Add remaining ingredients and fold in with spoon. Sprinkle cinnamon and a small dollop of cool whip if desired. Makes 6 – ½ cup servings.