Lemon Pie Filling, from Barb

Try this for a lemon filling:
2 cans of sweetened condensed milk
4 egg yolks
1 cup lemon juice

mix well with electric beater and then back in graham cracker crust at 350 degrees for 10-15 minutes.

Suggested by Kris - Strawberry Gelato

Oh dudes.

I made the yummiest strawberry gelato. I got it from the cooking light compilation recipe book I have.

2 cups sugar
2 cups water
2 cups lowfat buttermilk
4 pints fresh strawberries

Put water and sugar in saucepan. Bring to a boil and boil until the sugar is completely dissolved, stirring frequently. Remove from heat and allow to cool completely. Place strawberries in blender and puree. Pour buttermilk into large container, add strawberry puree and sugarwater. Pour into ice cream maker and freeze according to manufacturer directions.

This was so yummy. Each 1/2 cup has 100 calories and 0.8g fat. The strawberries we used were incredibly delicious. I think that I would reduce the amount of water/sugar to maybe 1 cup water and 1.5 cup sugar, because it was a bit too sweet. I also added about 1 tsp vanilla extract to the mixture. Instead of pureeing all of the strawberries, I kept about 8 out and chopped into pieces to have going through the gelato. It was really really yummy and refreshing!

Grilled Apples and Sweet Potatoes, from Amy

I'm going to make apples and sweet potatoes on the grill. I got the recipe from allrecipes.com, but I don't remember amounts or anything.

2 sweet potatoes diced
1 apple, peeled and sliced
brown sugar
ginger (I'm adding ginger...I just like it)

mix everything in a bowl and wrap into 2 or 3 foil packets. Grill over medium heat about 20 minutes (or until sweet potatoes are soft) turning every 5-7 minutes.

Chocolate covered cherries 2.0, from Dani

Chocolate covered cherries 2.0

2pts heavy whipping cream
1 can cherry pie filling
Chocolate syrup
Cocoa powder

Combine the whipping cream and chocolate syrup in a large bowl. Beat on high/medium-high for a minute or two and then add a tablespoon of cocoa powder and continue to beat until you've got whipped cream. Stick it in the freezer to chill. Heat the pie filling until it bubbles and then spoon some of it into a bowl and put the chocolate mousse over the top. A little bit of the mousse will kinda melt into the cherries because they're hot, but that just makes it even better.

Ice cream sandwich pie, an idea from Rachael

Ice cream sandwich pie

You can use any size pan you want that will determine how much of everything else you use.

Cover the bottom of the pan with half of the ice cream sandwiches. Spread a layer of cool whip over that. Drizzle with hot fudge topping (Hershey's rocks), throw on some unsalted peanuts. Repeat, ending with peanuts. Freeze until firm.

Slow Cooker Baked Apples, from Karli

Slow Cooker Baked Apples
Core 4-6 apples (however many will fit in your crockpot) and place standing up in slow cooker. Fill empty cavity with brown sugar. Pour 1/2 cup apple juice or cider over apples and sprinkle cinnamon liberaly on top. Cook until apples are desired softness. <1.5>

Dreamsicle Cake, from Karli

Dreamsicle Cake
1 box white cake mix mixed according to directions
1 4oz box orange Jello
1 8oz tub vanilla flavored Cool Whip
Mix Jello into cake batter and bake as directed on box. Cool completely and "frost" with Cool Whip.

Flourless Fudge Cake, by Cara

Flourless Fudge Cake
serves 10 - prep time 30 minutes - total time 6 hours

2 sticks of butter (16 T.), cut into pieces
unsweetened cocoa powder for pan
2 cups (12 oz.) semisweet chocolate chips
3 T. orange liqueur (I omitted this)
6 large eggs, separated, at room temp
4 T. granulated sugar
confectioners' sugar, for dusting

1. Preheat over to 300. Butter the bottom and sides for a springform pan. Line bottom of pan with parchment paper (I used waxed paper), butter parchment. Dust paper and sides of pan with cocoa, tapping out excess.
2. In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat and stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 T. of granulated sugar until pale and doubled in volume, about 6 minutes. Temper the egg mixture by adding about a cup of the chocolate mixture at first and mixing thoroughly, then stir in the rest of the chocolate mixture.
3. In another bowl, with mixer on high speed, beat egg whites until soft peaks form, gradually add remaining granulated sugar until medium-stiff peaks form. Whisk 1/2 of the egg whites into the chocolate mixture, then gently fold in the rest.
4. Pour batter into prepared pan, bake until cake pulls away from the sides of the pan and the center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap and chill for at least 4 hours or up to overnight. To serve, run a metal spatula around the edge of the pan and unmold cake. Dust with confectioners' sugar.

I also served the cake with fresh raspberries and whipped cream. Maybe it was because I used waxed paper instead of parchment, but my cake kinda stuck to the bottom of the pan a little, I just ran a knife around the edges and unstuck it, it looked fine.

Freezer Cheesecake, by Dani

1-8oz whipped topping
1-8oz brick cream cheese
1/2c sugar
1 to 1/5tsp vanilla
Prepared graham cracker pie crust

Basically pour everything into a bowl, use your hand mixer to mix it together, and then pour in the pie crust and freeze. It's a bitch to cut, but well worth it. Make sure you have a sharp knife, and some hot water handy when you go to cut it.It started out as a regular refrigerated cheesecake recipe, but after a full 24hrs in the fridge, it wouldn't set up right, so I stuck it in the freezer and it became freezer cheesecake.

For Chocolate I just used a chocolate crust and chocolate whipped topping. DH loved it. I dont' like the chocolate crust, so I can't tell you what I thought.

Suggested by Kris - Raspberry Slushies inspired by Cooking Light

I'm trying my hand at making fruit slushy ice today. I had 2 cartons of fresh raspberries that were going to go bad if I didn't use them. I found a recipe in this month's edition of Cooking Light (thanks Heather!) for blackberry slushy ice, and I just substituted raspberries. I used all my fresh and half a bag of frozen to equal the 1 pound. If this works out well, I'll try another batch with splenda, just to decrease the sugar we are consuming. If I like it, then I'll make different fruit slushy ice and serve it with frozen margaritas. Then, island grill night at my house will have jerk chicken, limey-coconut rice and fresh fruit slushy margaritas! My house will be popular....

Here's the recipe:

1.5 cups water
1/2 cup sugar
1 lb raspberries (fresh or frozen)
1/4 tsp grated fresh lemon rind
1 TBSP fresh squeezed lemon juice
1 tsp rose water (I omitted this)

Mix water and sugar in saucepan and heat until sugar dissolves. Pour into blender with remaining ingredients and puree. Pour through strainer into glass baking dish. Place in freezer and stir with a fork every 45 minutes until frozen. After about 3 hours, fluff with fork and serve. Will keep in freezer for 3 days.

Suggested by Karli - Red, White and Blue Cookies

Red, White and Blue Cookies

Show your colors rolled up in an easy buttery cookie. Prep Time:20 min Start to Finish:1 hr 30 min Makes:6 dozen cookies

1	cup granulated sugar
1	cup butter or margarine, softened
1/2	teaspoon almond extract
1	egg
2 1/4	cups Gold Medal® all-purpose flour
2	tablespoons red colored sugars
2	tablespoons blue colored sugars

	Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
	Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
	Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
	Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
(Total time will vary; cook or bake time is per batch.)

Banana Pudding Cake, by Karli

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
3 eggs
2-4 very ripe bananas
1 package instant vanilla pudding

Cream sugar and butter with mixer until fluffy. Add eggs, milk, vanilla and bananas. Mix until bananas are mashed. Add flour, baking powder and pudding. Mix until all ingredients are well blended. Bake at 350° in greased cake pan for approx 45 minutes.
I frosted this with cream cheese frosting and it is very yum-o!

Fruit Smoothie Cheesecake, by Karli

2 8oz packages cream cheese
1 package frozen mixed berries
1/2 cup sugar
1/2 tub Cool Whip
1 graham cracker crust

Let cream cheese soften and berries & Cool Whip thaw. Beat cheese and sugar in electric mixer. Add berries and beat until blended. Stir in Cool Whip and spread in crust. Refrigerate for at least 2 hours.

Later Added: the recipe said that if you use fresh berries to increase the sugar to 3/4 cup.

No Bake, No Metric Measurement Cheesecake, by Nastia

I think its time for my cheesecake recipe, I like it cause it does not need baking and I can give you the ingredients in cuos and pieces saving me from the *&^%$%#@ metric system.

One can of sour cherry, or abour 35-40 pieces fresh sour cherry (take off the core)

Two cups of sour cherry juice (coffee cups)

Two table spoons of Corn Flour

Two cups of powder sugar

1cup of cream (Creme fresche)

1pack of Philadelphia cheese

1 pack and 10pieces of petite beurre or digestive cookies

1 pack of butter

Melt the butter, crush the cookies until they become powder (I use the blender for that.

In a medium pan put the cookie powder and the melted butter, stir until they become ven and press them at the bottom (must be even in the whole pan.

Stir cream, cheese, and sugar until they become thick spread over the cookies

Add the sour cherries refrigerate for 30min

Boil half the juice in the other half put the corn flour and mix. When the juice boils add the cron flour mix and stir in the same direction until creamy spread on the top of the cherries. Refrigerate for another hour.

This is the only dessert that turns out yummy every time

Chocolate Mousse, from Cara

Two-ingredient Chocolate Mousse... 1/2 pint of whipping cream, ummm, whipped. about 1/4 pound of good bitter-sweet or semi-sweet chocolate, shaved and melted. slowly fold the melted chocolate into the whipped cream. tonight we served it with fresh sliced strawberries, but raspberries would be yummy as well.

Caribbean Bananas, from Tintin

Caribbean bananas for dessert:

1 tbsp butter(unsalted)

2 ripe bananas, peeled and sliced

125ml/ 4 fl oz orange juice

1 tsp soft dark brown suger (or I use palm sugar)

Melt butter in a skillet. When it is sizzling, add banana slices and cook for about one minute, until slightly softened. Add orange juice, then sugar. Stir with wooden spoon or spatula and cook for a few seconds, just until the sauce is thickened and bubbling. Serve warm with a little whipped cream, natural yoghurt or creme fraiche.

Serves 2 little boys and a Mummy (I get the rejects/overboards/leftovers).

Chocolate Oatmeal No-Bake Cookie, from Dani

Chocolate oatmeal no bake cookie

2 tbsp cocoa powder
2 cups sugar
1/2 Cup evaporated milk
4oz butter
1tsp vanilla
1/2 c chopped pecans (optional)
2 cups of quick oats

Conbine cocoa, sugar, milk, butter and boil. Turn down and add vanilla, pecans and oats.

Sometimes you have to add more oats than it calls for, so be prepared with some more near by.

Peanut Butter Fudge, from Dani

Peanut butter fudge:

2 cups sugar
2/3 cup milk
1c marshmellow fluff
1c peanut butter
1tsp vanilla

Boil the sugar and milk. Remove from heat. Stir in the other stuff. Pour in a buttered glass baking pan

Fruit Salad, an idea from Carrie

Some sliced bananas, strawberries, grapes, oranges.

A dessert idea from Heather

For dessert we have lowfat vanilla yogurt with fresh blackberries, raspberries, & mango. YUM!!