Filling: Combine cheese, egg substitute, sugar, vanilla yogurt, lemon peel and juice, and vanilla extract in mixing bowl. Beat at low speed with an electric mixer until blended, and then increase speed and blend until smooth.In small bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold egg white mixture into cheese mixture. Turn into the graham cracker crumb crust and...

Spray a 13 x 9-inch non-stick baking pan with cooking oil spray. Combine boiling water and cocoa in a large bowl. Mix until completely dissolved. Add flour, eggs, sugars, baking powder, salt, oil and vanilla; mix well. Mix in chopped walnuts.Pour mixture into prepared pan; bake 25 minutes or until brownies are done. Cool in pan on wire rack; cut into squares.

Pour coffee into a small bowl, sprinkle gelatin over the surface and let stand to soften. In a medium-sized bowl, whisk whole egg, cocoa, corn syrup and 1/2 cup milk together until smooth. In a heavy saucepan, heat the remaining 1 cup milk until steaming. Gradually whisk the hot milk into the egg mixture.Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for...

Combine flour and salt in a medium nonstick saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8-10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers...

Beat cream cheese and yogurt until creamy. Add equal and vanilla extract, continue mixing. Stir in orange gelatin, beat to blend. Fold in Cool Whip. Pour into pie crust and chill for least 2 hours.Optional: Add Cool Whip to the edges of the pie and garnish with slivers of lime for color.

Preheat oven to 400F. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice and vanilla and toss gently. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Bake mixture at 400F for 15 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a medium bowl; cut in margarine with a pastry...

Preheat oven to 350F. Prepare baking sheets with cooking spray; set aside. In a mixing bowl, combine margarine, buttermilk, vanilla extract and egg whites. In another mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix wet ingredients with dry ingredients just until moistened. Drop dough by tablespoonfuls, 2" apart onto prepared baking sheets. Bake for 7 minutes....

Combine rhubarb, water and sugar in saucepan. Bring to a boil. Reduce heat to low. Cover and cook until rhubarb is very soft.Combine preserves, cornstarch and orange peel in small bowl. Stir into rhubarb mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat.Combine all bar ingredients except butter in large bowl. Cut in butter until crumbly. Reserve 3/4 cup crumb...

Mix well above ingredients with blender. Pour into 9 x 13 pan that has been sprayed with non-fat cooking spray.Mix all above ingredients with fork until crumbly. Sprinkle onto cake batter already in pan.Bake at 350 degrees for 55 to 60 minutes

Finely crumble Nabisco Low Fat Honey Made Grahams and Nabisco Low Fat Ginger Snaps together. Slowly add melted butter into the crumbs and mix thoroughly. Spread evenly into pie pan.Bake for 5 minutes at 350ºF. and let cool while preparing pudding.In a large bowl combine dry milk and water and mix; add Jell-O to Milk and whip for 1 minute with electric whip on medium or 2 minutes with hand...

Stir whipped topping, yogurt and gelatin in large bowl until smooth. Stir in cake cubes. Spoon into 8-inch square pan.Freeze 3 hours or until firm. Cut into squares. Store leftover dessert in freezer.

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.