Arrange 1 package of the ladyfingers on bottom of 13x9-inch baking dish. Dissolve instant coffee and 1 tablespoon sugar in boiling water. Brush 1/2 cup coffee mixture over ladyfingers in dish.Beat cream cheese with electric mixer on medium speed until smooth.Add sugar and liqueur, mixing until blended. Gently stir in whipped topping.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.
In a large bowl, cream peanut butter and Splenda Granular. Stir in egg, sour cream, fat-free milk, vanilla extract and Steel's vanilla syrup. Add flour and baking powder. Mix gently just to combine, using a sturdy spoon. Fold in chocolate chips. Spread batter evenly onto prepared biscuit pan.
Beat cheese in large bowl with electric mixer. Gradually add ½ cup milk, mixing well. Add remaining 1½ cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. Mix pineapple and raspberries.
Stir in 1 cup of milk, mix until smooth. Bring to a boil over medium heat, stirring constantly until smooth and thickened. Remove from heat.In a bowl combine eggbeaters and the remaining cup of milk. Slowly add egg mixture to the slightly cooled milk mixture and blend.Return saucepan to the heat and bring to a boil, stirring constantly, lower heat and simmer until mixture thickens a bit more....
In a large bowl using electric mixer on medium speed, beat together margarine, powdered sugar and egg whites.Reduce speed to low, then blend in almond extract, flour, salt and baking soda. Do not overbeat.Pour dough into prepared pan, smoothing top with rubber spatula. Lightly run spatula over the top of the dough to make 7 or 8 crisscrossing diagonal grooves. Fill groves with jam.
Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.
Meanwhile, place the tofu and a handful of banana chunks in a blender and begin to puree. Gradually add the remaining banana, processing between additions to make sure it all whips up smoothly. Add the vanilla, sugar, salt and vinegar as you go.Pour in the melted chocolate (OK if still hot), scraping in every last bit. Puree one more time until very smooth and uniform, and taste to adjust the...
To make crust, combine crumbs, margarine, sugar and egg whites. Press mix evenly into bottom of 9-inch springform pan. Bake at 350 degrees for 8 minutes. Cool.In a mixing bowl, blend the cream cheese until it is fluffy. Gradually beat in the sweetened condensed milk until smooth and light. Add lemon juice and vanilla. Pour into graham cracker lined pan and bake at 325 degrees for 20 minutes. Chill...
Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies...
Combine first 5 ingredients in large bowl and beat until well combined. Stir in pecans and vanilla.Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top. Bake for 50-60 minutes, until a knife inserted into the pie comes out clean. Cool on rack.
Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1 rounded teaspoon of filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, making sure all filling remains inside.. Seal edges by pinching. Move ravioli to baking sheet. Continue with remaining filling and wrappers. Can be prepared up to 2 hours ahead; refrigerate. Add salt...
Heat oven to 350 degrees. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Cook noodles as directed on package; drain. Mix noodles and remaining ingredients. Spread in dish.Bake uncovered 30-35 minutes or until center is set and edges are golden brown. Let stand 5 minutes.
Spray a large baking sheet with non-stick coating. In a small mixing bowl stir together the bread crumbs, melted margarine, salt and red pepper. Spread crumb mixture on a sheet of waxed paper.Separate onion slices into rings. Using a fork, dip the onion rings in the egg whites, then in the bread crumbs. Arrange the coated onion rings in a single layer on the prepared baking sheet.
Combine cream cheese and mayonnaise in bowl; blend. Stir in onion and Parmesan cheese. Spoon into a baking dish.Bake at 425° F. for 15 to 20 minutes, or until bubbly. Serve with assorted party crackers.