Apple Cake

Ingredients:
1/4 cup soft margarine
2/3 cup sweetener
1 1/2 cups fat free buttermilk
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1/2 tsp salt
2 1/2 cups apples, cored and finely chopped

TOPPING:
1/4 cup sweetener
2 tsp cinnamon
2 tbsp chopped nuts

In large bowl, combine margarine and sweetener using electric mixer. Beat in fat free buttermilk.
Add flours, baking soda, baking powder, cinnamon, salt and apples and mix to combine.
Spread evenly in lightly-greased Bundt pan or 8- or 9-inch-square baking pan.
Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in centre comes out clean.

Chocolate Yogurt Glace

Ingredients:
2 Tbs cold water
2 Tbs cocoa
150 g low fat soft cheese
1/4 cup fat free natural yoghurt
The equivalent of 3 Tbs of your preferred artificial sweetener.
1 tsp vanilla essence

This is what you do:

Heat the water and cocoa in a saucepan and stir till the mixture thickens into a smooth paste.

Then remove from heat.

Place the cheese in a small bowl and beat it till you get rid of all the lumps and becomes a
smooth and consistent mix.

Next, add the cocoa paste and mix them through with the remaining ingredients.

Apple Sauce Jelly Squares

Ingredients:
4 Packs of diet apple or sugar free strawberry jelly (or whatever flavor you fancy)
4 Cups of boiling water
1 1/2 Cups of cold water
1 Jar of unsweetened applesauce

This is what you do:

Dissolve the gelatin in the boiling water.

Stir in the cold water and applesauce.

Coat a oven Pyrex tray with non-stick cooking spray, and pour the jelly mix into
the tray.

Put it in the fridge for about 8 hours.

Cut into 16 equal squares, no cheating!

Pineapple Gelato

Light and refreshing!

Ingredients:
1 20-ounce natural crushed pineapple
1/2 cup granulated sweetener
1/2 teaspoon vanilla extract

In a blender or food processor container, place the pineapple with juice. Cover
and blend or process until pureed. Transfer the pineapple to a mixing bowl and
stir in sweetenerr. Let stand 10 minutes until sweetener dissolves. Stir in vanilla.

Transfer mixture to a 1 1/2 quart freezer container. Cover and freeze overnight
or until firm. Let stand at room temperature 30 minutes before serving and then
scoop into small dessert bowls.
Rice Pudding

Serve with or without raisins. Servings: 6 – 1/2 cup servings