Winter Wonder Parfaits
" 2 quarts nonfat vanilla ice cream  
" 1 angel food cake (12 ounces), cut into 12 slices  
" 1/2 cup plus 2 tablespoons orange juice  
" 1/2 cup plus 2 tablespoons of sugar  
" 2 cups fresh or frozen cranberries  
" 2 3/4 cups fresh or frozen sliced strawberries  
To make the sauce, combine the orange juice and sugar in a 2-quart pot. Bring to a boin over medium hear, stirring constantly. Add the cranberries, and bring to a second boil. Reduce the hear to medium-low, and cook, stirring occasionally, for 7 to 9 miinutes, or until the cranberry skins have popped open and the mixture has thickened. Add the strawberries, and again bring to a boil. Cook for 2 minutes, stirring occassionally or until the strawberries begin to break down. Remove the sauce from the hear, and refrigerate until needed.

When ready to assmeble the parfaits, place 1 1/2 teaspoons of the sauce in the bottom of each of the twelve 10-ounce balloon wine glasses or parfait glasses. Crumble 1 slice of the cake, and place half of the slice over the sauce. Top with 1/3 cup of the ice cream, and a rounded tablespoon of the sauce. Repeat the cake, ice cream, and sauce layers, and serve immediately.

12 servings.

Apple Cheddar Spread
" 1 cup nonfat cream cheese or soft curd farmer cheese  
" 1 cup dry curd or nonfat cottage cheese  
" 1 1/2 cups finely chopped tart apples (about 2 medium)  
" 3/4 cup shredded nonfat or reduced fat sharp Cheddar cheese  
" 1/3 cup chopped dates  
Place the cream cheese or farmer cheese and the cottage cheese in a food processor or blender, and process until smooth. Stir in apples, Cheddar cheese, and dates. Transfer the spread to a serving dish, cover, and chill for several hours.

Serve with whole grain bagel slices, whole grain crackers, celery sticks and apple wedges.

3 1/4 cups

Sweet Potato Ginger Bread
" 2 cups of whole wheat flour  
" 1 cup whole grain cornmeal  
" 1 teaspoon baking soda  
" 2 teaspoons ground ginger  
" 1 teaspoon ground allspice  
" 1 cup mashed cooked sweet potato or pumpkin  
" 1 1/4 cups apple or orange juice  
" 3/4 cup honey or molasses  
" 3/4/cup golden raisins (optional)  
In large bowl, combine the flour, cornmeal, baking soda, ginger, and allspice, and stir to mix well. Add the sweet potato or pumpkin, apple or orange juice, and honey or molasses, and stir just until the dry ingredients are moistened. Fold in the raisins if desired.

Coat four 1-pound cans with nonstick cooking spray. Divide the batter evenly among the cans, and bake at 300 degrees F for 40 to 45 minutes, or until a wooded toothpick inserted in the center of a loaf comes out clean.

Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack , turn right side up, and cool before slicing and serving

32 slices

Cran-Rasperry Ring
First Layer  
" 1/4 cup sugar  
" 1 package (4-serving size) sugar-free raspberry gelatin mix  
" 1 1/4 cups cranberry juice cocktail  
" 1 cup finely chopped fresh or frozen cranberries, stemmed  
" 1 cup finely chopped fresh or frozen raspberries  
Second Layer  
" 1 package (4-serving size) sugar-free raspberry geltin mix  
" 1 cup cranberry juice cocktail  
" 1 cup nonfat sour cream  
" 1 1/4 pounds seedless green grapes  

To make the first layer, combine the sugar and gelatin in a medium-sized heat-proof bowl, and stir to mix well. Place the juice in a small pot, and heat to boiling. Pour the hot juice over the gelatin mixture, and stir until dissolved. Cool to room temperature, and stir in the fruits. Pour the mixture into a 6-cup ring mold, and chill for several hours, or until firm.

To make the second layer, place the gelatin in a medium-sized heat-proof bowl. Place the juice in a small pot, and heat to boiling. Pour the hot juice over the gelatin, and stir until dissolved. Cool to room temperature, and stir in the sour cream. Pour the mixture over the first layer in the mold, and chill for several hours, or until firm.

To unmold the ring, dip the molk in warm-but not hot-water for 5 to 10 seconds. If the water is too hot or the mold remains in the water too long, the gelatin will start to melt. Remove the molf from the water and loosen the edges of the mixture with a knife. Place a serving plattter upside down over the mold, and inver the mold onto the platter. Arrange some of the grapes in the center of the ring, and the rest around the outer edges of the ring. Slice and serve chilled

10 servings

Old-Fashioned Rice Pudding
"1/2 cup plus 2 tablespoons uncooked short grain white rice  
" 3/4 cup pear or apricot nectar  
" 1/2 cup water  
" 1 quart skim milk  
" 1/2 cup sugar
" 1/2 cup nonfat dry milk powder
" 1 cup fat-free egg substitute
" 2 teaspoons vanilla extract
" 1/2 cup dark raisins
" 1/4 teaspoon ground nutmeg

Combine the rice, nectar, and water in a 4-quart pot, and bring the mixture to a boil over high heat. Reduce the hea to low, stir once, and cover. Simmer for 15 minutes, or until the rice is almost tender and most of the liquid has been absorbed

Add the milk, sugar, and nonfat dry milk to the rice mixture, and cook over medium heat, stirring constantly, until the mixture just begins to boil. Reduce the heat to low. Stir 1/2 cup of the hot rice mixture into the egg substitute. Then return the mixture to the pot. Cook and stir for 2 to 3 minutes, or until the pudding thickens slightly. DO NOT LET IT BOIL. Remove the pot from the heat, and stir in the vanilla extract and raisins.

Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and pour the pudding into the dish. Sprinkle the nutmeg over the top, and place the sish in a pan filled with 1 inch of hot water.

Bake at 350 degrees F for 1 hour and 10 minutes, or until a sharp knife inserted midway between the rim of the dish and the center comes out clean. Cool to room temperature. Cover and chill for several hours overnight before serving.

10 servings.