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Very Berry Smoothie

This simple smoothie combines fruit and dairy in a fun snack or even a breakfast on the go. Throw in some ice before you blend and call it a milk shake. What kid could resist this?

INGREDIENTS:

* 1/2 c. raspberries
* 1/2 c. strawberries
* 1 cup fat-free vanilla yogurt
* 1/3 c. skim milk

DIRECTIONS:
Put all the ingredients in a blender and blend well. Serve.

Apple Dip

* 1 (8 ounce) package cream cheese
* 1/2 cup brown sugar
* 1 tablespoon vanilla extract

In a medium-sized mixing bowl, combine cream cheese, brown sugar and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.

Pretzel Salad
Submitted by Catherine from www.mommyresources.com

Preheat over to 400

Crust
2 2/3 c crushed pretzels
3/4 c melted butter
3 T sugar

Mix ingredients & spread into 9×13 inch pan. Bake for 8-10 min. Allow to cool.

Cream Cheese Mixture
8 oz. cream cheese
1 c sugar
8 oz. whipped topping

Combine all ingredients and spread over pretzel mixture. Place in refrigerator.

Jello Mixture
2 c boiling water
10 oz. frozen strawberries
6 oz. strawberry jello

Combine all ingredients and chill for 20 min.

Remove both from refrigerator. Pour jello mixture over cream cheese mixture. Chill until firm.

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INGREDIENTS:

* 3 bananas
* 6 wooden ice-cream sticks
* 1 cup orange juice
* 1 cup milk-chocolate pieces
* 2 tablespoons vegetable oil
* 3/4 cup chopped peanuts (optional)
* 3/4 cup shredded coconut (optional)

DIRECTIONS:

Cover baking sheet with waxed paper; set aside. slice peeled bananas in half crosswise and insert stick. Dip into orange juice. Place in freezer until firm. Melt chocolate pieces and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Chocolate will harden fast, so work rapidly. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

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INGREDIENTS:

* 1/4 cup lite ricotta cheese
* 1/4 cup nonfat cream cheese
* 2 tablespoons sugar
* 2 tablespoons no-sugar-added all-fruit seedless raspberry spread, melted
* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 3/8 cup vanilla wafer crumbs
* 2 tablespoons frozen reduced-calorie whipped topping, thawed

DIRECTIONS:

Combine ricotta cheese, cream cheese and sugar in food processor. Process until smooth, scraping sides of processor bowl once; set mixture aside.

Combine fruit and stir gently. Spoon 1/4 cup fruit mixture into parfait glasses. Top with 2 tablespoons ricotta mixture, 3 tablespoons cookie crumbs, 2 tablespoons ricotta, cream cheese, sugar mixture, 1/4 cup raspberry spread, and 1 tablespoon whipped topping.

Chill parfaits minimum of 2 hours before serving.

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INGREDIENTS:

* 1/2 cup cooked rice
* 3 eggs (beaten)
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1/2 cup raisins
* 3 1/2 cups milk
* Ground nutmeg

DIRECTIONS:

Mix everything except the nutmeg in a large bowl until well combined. Pour the mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg.

Place baking dish in a pan of hot water in oven and bake at 300° for about 1 1/2 hours, or until the rice pudding is set.

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INGREDIENTS:

*1 11-ounce package milk chocolate chips

*2/3 cup light corn syrup

*1/4 cup butter or margarine

*2 cups miniature marshmallows

*4 cups honey graham cereal

DIRECTIONS:

Lightly butter an 8- or 9-inch square microwavable baking dish.

In a large microwavable bowl, place chocolate chips, corn syrup, and butter. Cover bowl with plastic wrap.

Microwave at 100% power (700 watts) 2 to 2 1/2 minutes until chocolate is melted and mixture is bubbly. Whisk mixture until blended. Stir in marshmallows. Re-cover and microwave at 100% power 15 seconds. Stir in cereal. Spread in baking dish. Let stand 1 hour or refrigerate just until firm enough to cut into squares.

Store at room temperature.

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INGREDIENTS:

* 1/2 cup cooked rice
* 3 eggs (beaten)
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1/2 cup raisins
* 3 1/2 cups milk
* Ground nutmeg

DIRECTIONS:

In a large bowl, mix all ingredients except nutmeg. Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg.

Place baking dish in a pan of hot water in oven and Place baking dish in a pan of hot water in oven and bake at 300° for about 1 1/2 hours, or until set.

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INGREDIENTS:

* 1/2 c. milk
* 1 c. sliced peaches fresh or canned
* 1 tsp. sugar

DIRECTIONS:

Pour milk in ice cube tray and freeze solid. Once frozen, pull from tray and place in blender. Add peaches and sugar to blend on high speed until smooth. Serve immediately.

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INGREDIENTS:

* 3 bananas
* 6 wooden ice-cream sticks
* 1 cup orange juice
* 1 cup milk-chocolate pieces
* 2 tablespoons vegetable oil
* 3/4 cup chopped peanuts (optional)
* 3/4 cup shredded coconut (optional)

DIRECTIONS:

Cover baking sheet with waxed paper; set aside. slice peeled bananas in half crosswise and insert stick. Dip into orange juice. Place in freezer until firm. Melt chocolate pieces and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Chocolate will harden fast, so work rapidly. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

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INGREDIENTS:

* 1 package cream cheese (softened)
* 1/2 cup white sugar
* 1 egg
* 1 cup mini chocolate chips
* 1 package chocolate cake mix

DIRECTIONS:

Preheat oven to 350F. Line cupcake pan with cupcake papers. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips.

Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full.

Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.

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INGREDIENTS:

*1 cup water boiling

*1 6-ounce package strawberry jello

*1 10-ounce package frozen strawberries partially thawed

*2 bananas small, mashed

*1 8-ounce can crushed pineapple undrained

*1/2 cup sour cream

*Lettuce leaves

*Additional Sour cream (optional)

DIRECTIONS:

In a medium saucepan pour boiling water over gelatin. Stir over medium heat until gelatin is dissolved; remove from heat. Add strawberries and stir until thawed. Add bananas and pineapple. Pour half of the mixture into a 6-cup mold; cover and chill until set but not firm. Reserve remaining gelatin mixture at room temperature.

When refrigerated gelatin sets, fold sour cream into reserved gelatin and pour into mold. Cover and chill until firm.

Unmold onto a chilled plate. Garnish with lettuce and optional sour cream.