1 pk Devil’s food cake

1 sm Instant vanilla pudding

1/2 c Light sour cream

1/2 c Semi-sweet chocolate chips;

- melted 1/4 c Raspberries; pureed

———————————–SAUCE———————————– 1/2 c Mango; chopped

1/2 c Raspberries

Powdered sugar Kiwis; sliced Make the batter for the devil’s food cake as directed and mix in the melted chocolate, light sour cream, vanilla pudding, pureed raspberries.
Bake as directed. Sauce: Cook the mango and raspberries until smooth with sugar to taste (you can puree them).
Garnish with kiwis.

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100 g Sugar (3 1/2 oz)

100 g Butter (3 1/2 oz)

2 Egg yolks

Lemon peel Ground cinnamon Ground cloves Ground nutmeg 140 g Ground hazelnuts (not quite

-5 oz) 140 g Flour (not quite 5 oz)

Almonds Mix ingredients, roll out to cookie thickness.
Cut with a round cookie cutter, brush with egg, and top with an almond. Bake.
From: Elisabeth Fischler, Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92

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2/3 c Cake flour

2 1/2 c Graham cracker crumbs

2 ts Baking powder

1 c Non-fat milk

1/2 c Applesauce

1 ts Vanilla

3 Egg whites

1/4 ts Cream of tartar

1/2 c Sugar

2 c Miniature marshmallows

1/4 c Mini-chocolate chips *

* If you wish to reduce the fat even further, you may leave these out.
Lightly butter 2 – 8″ round springform cake pans r spray with non- stick cooking spray.
Stir together cake flour, graham cracker crumbs and baking powder in medium bowl.
In another bowl, combine nonat milk, applesauce, and vanilla.
Add to dry ingredients, stirring just until blended.
Beat eggs whites until frothy.
Add cram of tartar and continue beating until thick and foamy.
Gradually add sugar, beating until soft, smooth peaks form. Fold half into batter until blended.
Fold in remaining whites until blended.
Divide batter into prepared pans, spreading evenly.
Bake at 350^ 15-20 minutes or until wood pick inserted in center comes out clean.
Sprinkle marshmallows (you may use MORE than directed as they are fat-free) and chocolate chips over tops of cakes.
Place under broiler to brown slightly.
Let cool to warm and serve.
Makes 2 cakes, about 16 servings.
Nutritional Analysis: 136 calories, 169 mg.
sodium; 1 mg.
cholesterol; 2 grams fat; 28 grams carbohydrates; 3 grams protein; 0.20 gram fiber.

Pat Empson 05/24 11:12 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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1 1/4 c Graham Cracker crumbs (fine)

1 lb Cottage Cheese, small curd

16 oz Softened Cream Cheese

1 1/2 c Sugar

4 x Eggs

1/2 c Cornstarch

2 T Lemon juice

1/2 c Margarine or butter

1 pt Dairy Sour cream

——————————STRAWBERRY GLAZE——————————
1 T Cornstarch

1/4 c Water

1/3 c Light Corn Syrup

1/4 c Crushed Strawberries

1 t Lemon juice

1 ds Red food coloring(if desired

Grease 9″ springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides.
Into a large bowl, mash cottage cheese through sieve; add cream cheese.
Beat on high setting with electric mixer until well blended.
Beat in sugar, then 2 eggs. Reduce speed to slow.
Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth.
Pour into prepared pan.
Bake in 325 deg F oven for 70 minutes or until firm around the edge.
Turn oven off.
Let cake stand in oven for 2 hours. Take out and chill.
Remove side of pan.
If desired, cover with Strawberry glaze.
Freezes well.
STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth.
Add strawberries.
Bring to a boil for 1 minute.
Strain.
Stir in lemon juice and, if desired, a drop of red food coloring.
Cool slightly, then cover top with glaze.

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