Holiday recipes!

Pumpkin Mousse Pie!
1 1/4 cups cold fat free milk
1 package (4 serving size) vanilla fat free sugar free instant pudding & pie filling
1 tablespoon pumpkin pie spice
1 cup canned pumpkin
1 tub (8 oz) frozen reduced fat non-dairy whipped topping, thawed and divided
1 reduced fat graham cracker pie crust

In a large bowl beat milk, pudding mix, and spice with a mixer (low speed) for 1 1/2 minutes. Mix in pumpkin. Fold in half of the whipped topping. Spread in crust.
Top with remaining whipped topping.
Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
Makes 8 servings.

Mini Cherry Chesecakes
18 low-fat graham cracker squares
1/4 cup packed brown sugar (WLS patents use Splenda Brown Sugar Blend 2 tbsps)
1/3 cup light butter

filling;
1 8oz package fat free or reduced fat cream cheese at room temperature
1/4 cup splenda
2 tsps vanilla
1 8oz container of fat free non-dairy whipped topping

cherry topping;
1 lb. bag non-sweetened frozen cherries
2 tbsps Splenda
1 tbsp cornstarch
1/4 cup water

To make the crust, seal the graham crackers in a zip-top bag and use a rolling pin to crush them into fine crumbs. Put the crumbs in a medium bowl. Add melted light butter and brown sugar until mixed well.
Divide the crumb mixture evenly among 16 miffin cups. Press the crumbs firmly into the bottom of each muffin cup, then place the muffin tins in the freezer for 20 minutes.
While the crust is in the freezer, combine the cream cheese and Splenda in a large bowl and beat them together until smooth. Add the vanilla and light whipped topping, and beat at low speed until well blended. Don't overbeat.
Spoon the cheesecake filling into the chilled crusts and refrigerate for at least four hours or until well chilled.
To make cherry topping, combine ingredients in a saucepan and cook over low heat, stirring often, until mixture is thickened and bubbly.
Let the topping cool, and spoon about 1 1/2 tbsps of cherry topping over each mini cheesecake just before serving. Makes 16 servings! Calories 155 each

More Protein better than rice pudding!
1 cup low fat or fat free cottage cheese, small curd
1 tsp instant sugar free instant vanilla pudding
3 tbs fat free milk
2 tsp raisins
pinch of cinnamon
In a medium bowl, combine cottage cheese and pudding mix.
Add milk and stir. add raisins and cinnamon, and stir again until all ingredients are evenly combined.
cover and refrigerate for 15 minutes.