8 ounces of fat-free sour cream
16 ounces of reduced-fat cream cheese
2/3 cup of sugar
¼ cup of fat-free milk
½ tsp of vanilla
½ cup of strong brewed coffee
2 tbsp of coffee liqueur
2 3 ounce packages of ladyfingers
2 tbsp of sifted unsweetened cocoa powder

Preparation method:

Take out a large mixing bowl and combine your sour crème, cream cheese, sugar, milk, and vanilla. Beat it with an electric mixer until it is smooth. Now you are going to combine your coffee and coffee liqueur. Take one pack of the ladyfingers and layer them in a 2-quart rectangular baking dish cut side up. Brush them with half of your coffee mixture. Spread half of the cream cheese mixture on top. Repeat that entire process and then sprinkle the sifted cocoa powder on the top. Now you are going to cover the dessert and place it into your fridge. You will want to refrigerate it for anywhere from 4 to 24 hours. Once it is nice and chilled it is ready for you to eat. This is a great tasting dessert that will take care of your craving for sweets without putting on those extra pounds. It can be hard to find a dessert you can make that won’t leave you feeling guilty. That is one of the benefits to having this recipe. In fact, it tastes so good that you can serve it to your dinner guests and they will never guess that it is a low-fat dessert.

Source: Tiramisu Recipe.

List of ingredients:

1 white cake, crumbled in to smaller sized pieces
2 packs of vanilla flavored pudding
1 container of whipped topping
1 pinch of cinnamon
1 cup of blueberries
1 cup of strawberries
1 cup of raspberries

Directions:

You will want to start out by making your pudding according to the directions which are printed on the package. Take out your glass trifle dish and put half of the crumbled cake in to the bottom of it. Put half of your blueberries on top of the cake, followed by the raspberries, and strawberries. Once all of the berries are in, you will want to put a very thick layer, or half of your pudding on top of the berries. Now you will want to repeat that entire process over again, starting with the crumbled cake. Once you have completed the process again, you will want to top it with your whipped cream and sprinkle your cinnamon on the top. Finally, you will place your Double Pudding Berry Trifle in to your refrigerator and allow it to chill for at least three hours. When you pull your trifle out of the refrigerator, it will be ready for you and your family to enjoy right away.

Source: Trifle Recipes.

1 lb of rhubarb.
1 1/2 cups of strawberries, thinly sliced.
1 1/2 cups of sugar.
2/3 cup of flour.
1 1/2 teaspoons of cinnamon.
1/4 teaspoon of cloves.
1/4 teaspoon of nutmeg.
Pie crust.
2 tablespoons of butter.

Preparation method:

Slice the rhubarb into about 1/3-inch slices.

In a bowl, combine the sliced rhubarb and strawberries.

Mix together the sugar, flour, cinnamon, cloves, and nutmeg; stir into the fruit.

Allow to stand for about 15 minutes, stirring occasionally.

Pour into the unbaked pie crust and top with butter.

Make a lattice top crust and bake on the lowest shelf of your oven at 375F for 35-40 minutes.

Source: Rhubarb Recipes.

1 sheet of frozen puff pastry.
3 cups of strawberries, hulled and sliced.
1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
2 cups of sugar.
2 tablespoons of cornstarch.
3/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
3 tablespoons of all purpose flour.
3 tablespoons of unsalted butter, cut into small pieces.

Method:

Preheat your oven to 400F.

Bake the puff pastry sheet according the directions on its packaging.

In a mixing bowl, combine the strawberries and rhubarb.

In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

Fold the dry ingredients into the strawberry and rhubarb mixture.

Stir in the unsalted butter and toss.

Transfer the fruit mixture to a buttered deep 9-inch baking dish.

Bake for about 40-45 minutes or until the fruit is bubbly.

Spoon the fruit mixture onto baked puff pastry sheet and serve.

Source: This recipe came from the tart recipes collection.

2 1/2 cups of milk.
1/2 cup of long grain rice.
1/3 cup of sugar.
1/3 cup of raisins.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Light cream, optional.

Method:

In a heavy saucepan, combine the milk, long grain rice, sugar, raisins, vanilla and salt.

Bring to a boil, then reduce heat and cook, covered, over a very low heat until the rice is tender and milk is absorbed (about 45-50 mins), stirring frequently.

Source: Pudding Recipes.

4 cups of fresh raspberries.
1 cup of water.
Sugar.
2 1/2 cups of whipping cream.

Method:

Line a strainer with two layers of dampened cheesecloth. Set over large bowl.

In a medium saucepan, combine the raspberries and water. Slowly bring to boil.

Reduce heat and simmer gently until soft (about 10 minutes).

Pour into the cheesecloth-lined strainer.

Allow to stand until the juice has drained into bowl (about 30 minutes).

Gently squeeze the pulp to extract remaining juice.

Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.

Cook over low heat, swirling pan occasionally, until the sugar dissolves.

Increase heat and boil the syrup for 2 minutes.

Allow to cool completely.

Mix 2 1/2 cups of syrup with cream.

Refrigerate until thoroughly chilled.

Process raspberry mixture in an ice cream maker according to manufacturer’s directions.

Freeze in a covered container several hours.

Serve as desired.

Source: Ice Cream Recipes.

1 1/2 cups of pineapple chunks.
1 1/2 cups of mandarin oranges, packed in its own juice, drained.
2 tablespoons of minced crystallized ginger.
3 cups of plain non-fat yogurt.
2 teaspoons of vanilla.
2 teaspoons of sugar.
Minced crystallized ginger, for garnishing.

Instructions:

Combine the pineapple chunks, oranges and ginger; mix thoroughly.

Combine the yogurt, vanilla, and sugar.

In parfait glasses, layer the fruit and yogurt, finishing with a yogurt layer.

Sprinkle with a little ginger to serve.

Source: Sundae Recipes.

¾ cup of low-fat sour cream.
6 tablespoons of confectioners sugar.
1/3 cup of dried cranberries.
1/3 cup of orange juice.
½ teaspoon of orange zest.
1 ½ kiwis, peeled and mashed with fork.
2 fresh mint sprigs, to garnish.

Directions:

In a suitably sized bowl, blend the sour cream with 3 tablespoons of the confectioners sugar. Reserve.

Place the dried cranberries in a small saucepan with the orange juice and 2 tablespoons of the sugar.

Gently cook the cranberry mixture over medium-low heat until cranberries swell, and liquid thickens and reduces (about 5 mins).

Stir in orange zest. Reserve, and allow to cool completely.

Mix the mashed kiwis with the remaining 1 tablespoon of sugar. Reserve.

Divide the sour-cream mixture into 2 bowls.

In a separate bowl, reserve 2 tablespoons of cranberry mixture.

Blend the remaining cranberry mixture into one of the sour cream mixture bowls.

In another bowl, reserve 2 tablespoons of kiwifruit mixture.

Add the remaining kiwi mixture the second of the sour cream cream mixture bowls.

Divide the cranberry/sour cream mixture evenly between 2 clear wine glasses.

Cover each with a tablespoon of reserved kiwi mixture in each glass.

Cover each with a tablespoon of reserved cranberry mixture.

Cover each with the kiwi/sour cream mixture.

Refrigerate until ready to serve.

Garnish with fresh mint sprigs.

Source: This is based on a recipe found on the kiwi recipes collection website.

1 pound of gooseberries.
1 ounce of butter.
Sugar, to taste.
1/2 pint of double cream.

Method:

Top and tail the gooseberries, rinse and drain them, then put them in a pan with the butter.

Soften the berries over a low heat for about 5 minutes. Once they are soft, mash them lightly with the back of a spoon.

Season with sugar, to taste.

Whip the cream until firm and fold it in to the gooseberries.

Chill before serving.

Source: http://www.gooseberryrecipes.org/gooseberry-fool.html

1 stick of butter and 2 tablespoons of butter (or margarine).
2 quarts of half-and-half.
4 medium eggs, lightly beaten.
3 cups of packed brown sugar.
2 tablespoons of vanilla.
¼ teaspoon of salt.

Preparation Instructions

Melt the butter in a large pan over low heat. When melted, add the brown sugar. Continue to stir until the brown sugar just begins to caramelize (takes approximately 15 minutes).

Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and stir constantly.

Remove from heat when the mixture is very hot to touch and refrigerate until cold, then add vanilla.

Freeze in an ice cream freezer.

Source: This recipe came from the ice cream recipes website.