• 1 pkg (3oz) lemon-flavoured jelly powder
• 1 cup boiling water
• 1.5 cups crushed, low-fat graham crackers
• 3 tbsp light butter or margarine, melte
• 1 tbsp packed brown sugar
• 8oz light cream cheese
• 1 cup sugar
• 2 tbsp lemon juice
• 2 tsp grated lemon zest
• 1 tsp vanilla
• 4 cups light frozen whipped topping, thawed

instructions

• in a small bowl, dissolve jelly powder in boiling water. refrigerate until slightly thickened but not set (about 45 mins)
• meanwhile, prepare crust. in a small bowl, combine graham crackers, melted buttter and brown sugar. stir well using a fork. spray a 9 x 13 inch baking pan with non-stick spray. press crumb mixture evenly over bottom of pan. refrigerate while you make the filling
• to prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla on high speed of electric mixer. beat until smooth. add thickened jelly and beat on medium speed until well blended. fold in whipped topping
• pour lemon mixture over prepared crust and spread evenly to edges of pan. refrigerate for 4 hours until set. cut into square and serve
  
  
  

• 1 cup chocolate oreo baking crumbs
• 1 tbsp brown sugar
• 1 tbsp butter/margarine, melted
• 2 cups lowfat cottage cheese
• 2 cups lowfat sour cream
• 8oz light cream cheese, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 3 whole eggs
• 2 tbsp cornstarch
• 1 tsp vanilla
• 1/4 kahlua/coffee liquer
• fresh strawberries for garnish (optional)

instructions

• preheat oven to 350*F.
• to make crust, combine crumbs, brown sugar and melted butter in a small bowl. mix well. spray a 9-inch springform pan with non-stick spray. press crumb mixture evenly over bottom off pan. bake for 10 mins. remove from oven and let cool. reduce heat to 325*F.
• in a blender or food proecssor, whirl cottage cheese, sour cream and cream cheese until smooth. set aside.
• in a large bowl, beat together both sugars, cocoa powder and eggs on medium speed of electric mixer. add cream cheese mixture and beat until smooth. add cornstarch and beat again. add vanilla and kahlua and beat until mixture is well blended.
• pour batter into prepared crust. bake for 1 hour and 20 minutes. cheesecake will appear puffy and will jiggle slightly when shaken. turn off heat. open oven door halfway and let cake cool in oven for 2 hours. chill overnight. before serving, run a knife around edge of pan and remove sides. garnish with fresh strawberries if desired.

• 1/2 cup AP flour
• 1 pkg (4oz) instant chocolate fudge pudding mix
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup sugar
• 3 tbsp butter/margarine, softened
• 1 egg
• 1 egg white
• 1/4 cup baby food prunes
• 1 tsp vanilla
• 1/3 cup mint chocolate chips

• preheat oven to 350*F. spray an 8-inch square baking pan with non-stick spray and set aside.
• in a medium bowl, mix together flour, pudding mix, baking powder and salt. set aside.
• in a large bowl, beat together sugar, butter, egg and egg white on mediums peed of electric mier. add prunes and vanilla and beat again. add flour mixtures and beat until smooth. fold in mint chips.
• spread batter evenly in prepared pan. bake for 30 - 35 minutes. brownies should be ry to touch and appear somewhat puffy. place pan on a wire rack and let brownies cool before cutting. cut into 12 pieces and store in an airtight container or covered with plastic wrap.