1 T. Smart Balance or other approved margarine
2 T. unsweetened cocoa powder
1 egg
2 T. sugar free syrup (like DaVinci) or skim milk
4 t. Splenda

In a small microwave safe bowl or ramekin, microwave margarine for 15-20 seconds until completely melted. Whisk in cocoa, then egg, then syrup (or milk) and splenda. Microwave on high for about 1 minute (watch closely – may need less time). Cool completely or serve slightly warm.

2 cups part skim ricotta cheese
4 eggs
6 to 8 packets of splenda (however sweet you prefer)
1 tsp vanilla

Preheat oven to 400*. Blend all ingredients well. Spray a muffin pan with Pam and divide mixture evenly between muffin cups. Bake 20 to 30 minutes or until a toothpick inserted in center comes out clean.

Great for breakfast, snacks, or dessert. If desired, stir in a little cocoa powder before baking.

8 oz. LF Cream Cheese [softened]
1 large Egg
1 & 1/2 Tablespoons Vanilla Extract
4 packets Splenda (or other granular artificial sweetener)
4 Tablespoons All Natural Peanut Butter

Mix all ingredients and blend for about 5 minutes.
Line muffin pan with muffin cups
Fill with mixture
Bake at 350 for about 20 minutes.

Makes 6.

1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1 cup cold water
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened.
REMOVE 1-1/2 cups of the gelatin; set aside. Add 3/4 cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish.
REFRIGERATE 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.

1 container (32 oz.) plain nonfat yogurt
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 tsp. finely grated lemon peel
1/2 tsp. ground ginger

MIX yogurt and dry gelatin in medium microwaveable bowl. Microwave on HIGH 2-1/2 min. or until gelatin is completely dissolved, stirring after 1-1/2 min. Stir in lemon peel and ginger.
POUR into 9-inch pie plate sprayed with cooking spray.
REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.

2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
2 cups thawed COOL WHIP LITE Whipped Topping

ADD boiling water to gelatin in medium bowl; stir at least 2 minutes until gelatin is completely dissolved. Stir in cold water. Pour into 13×9-inch pan. Refrigerate 3 hours or until firm. Cut gelatin into 1/2-inch cubes.
SPOON 1/4 cup of the whipped topping into each of 8 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish. Fill center of the whipped topping with gelatin cubes.
SERVE immediately or refrigerate until ready to serve.

1/2 cup part-skim ricotta cheese
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 package sugar substitute
Dash espresso powder (or instant decaf coffee)
5 mini chocolate chips

Directions
Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.

1 10.5-ounce package silken tofu
3 tablespoons fructose
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions
Combine all ingredients in a blender or food processor until smooth and creamy.