Diva of the Net Recipe Book

Non-Baked Desserts

BANANA SPLIT PIE

1 purchased reduced calorie graham cracker crust
1 large box sugar free vanilla instant pudding
2 bananas
1 small can crushed pineapple
1 carton reduced calorie Cool Whip

Mix pudding according to package directions, and pour into graham cracker crust.
Slice bananas over pudding.
Drain pineapple well, and sprinkle over bananas.
Cover with Cool Whip and chill until firm.

NOTE: To reduce sugar and fat further, omit the graham cracker crust, and layer ingredients in pretty glass dessert dishes.

Submitted by Diva Velma

Peanut Butter Malt

Submitted by Diva Ritz

OATMEAL APPLE COOKIES

Submitted by "Diva Peggy"

Fresh Peach or Strawberry Homemade Ice Cream

Ben & Jerry's Recipe for Fresh Peach Ice Cream

Submitted by: Diva Velma

No Bake Chocolate Eclair Cake

Submitted by: Diva LadyJ

No Bake Peanut Butter Pie

Combine cream cheese and peanut butter. Blend well. Add sugar and milk. Beat
until creamy. Fold in Cool Whip. Spoon into graham cracker crust. Top with Cool Whip.
Drizzle with chocolate syrup and sprinkle with chopped peanuts. Refrigerate.

Submitted by: Diva LadyJ

Sugar-Free Cheesecake

Preparation Time: 15 minutes
Cooking Time: 0 minutes; refrigerate for at least 1 hour
Serves: one 9 inch (23 cm) pie
Cal: unknown

Amount Ingredient

2 pkg (8 oz 240g) Cream Cheese (nonfat ok)
1 C (250ml) Heavy Whipping Cream
3 pkts Artificial Sweetener (equal type recommended)
1 tsp Real Vanilla
In a medium size bowl mix cream cheese, artificial
sweetener, and vanilla. A mixer or food processor
works great for the mixing.
Whip heavy whipping cream in separate bowl.
Fold in whipping cream to cream cheese mixture.
Press into pie pan, and refrigerate for at least 1 hour.

~Yummy and it's so good too!~

Submitted by Diva CathyA

STRAWBERRY TRIFLE

Serving Size : 6
Categories : Desserts
Amount Measure Ingredient -- Preparation Method

INGREDIENTS:
10 oz Angel food cake
1/3 c Strawberry jam or jelly
1/3 c Cream sherry OR orange juice
3 c Strawberries
Custard sauce (cf. below)
3/4 c Whipping cream (Sub. sugar free, fat free Cool Whip)
2 tb Powdered sugar
1 t Vanilla extract
2 tb Sliced almonds, toasted
-(optional)
3 Egg yolks

CUSTARD SAUCE:
Mix 1-1/2 tbsp. corstarch with 1/2 cup milk. Heat
1-3/4 cups of milk with 1/4 cup of sugar in a heavy
saucepan or double boiler, just to the point of
boiling. Remove from the heat. Stir in the
cornstarch mixture until it's smooth. The cornstarch
mixes better and without lumps if the milk is
bone-chilling COLD.

Cook, stirring constantly, until it thickens. It will
thicken *fast*, so pay attention. Simmer for three
minutes and remove from the heat. Beat in 1 tsp.
vanilla extract and 3 beaten egg yolks. Cover and chill.

NOTE: Substitute one package sugar free cooked-type vanilla pudding for the cooked
custard in this recipe if you feel you need to. There is only 1/4 cup sugar in the
custard recipe, and that isn't too much if you only eat one serving.

THE TRIFLE:
Split the angel loaf cake into 3 layers. Spread the
jam between the layers and reassemble the layers. Cut
the cake into 2-inch cubes. Arrange the cubes in a
2-quart serving bowl and sprinkle with the sherry or
orange juice. Wash the strawberries and pick out 8 to
12 berries for later garnishing. Remove the hulls
from the rest of the berries and slice. Spoon the
berries over the cake.

Pour the chilled Custard Sauce over the berries. Cover
the mixture and refrigerate for an hour or more.
Meanwhile, whip the cream to soft peaks. Add the sugar
and vanilla and whip until it forms *stiff* peaks.
Spread the cream over the custard.

Garnish the top with whole strawberries (the green
hulls against the red and white background is
particularly pleasing to the eye). Sprinkle the entire
thing with the almonds, if you have them. Chill and
serve within a few hours.

Don't try to save this too long. It will get soggy
before long and the strawberries will get mushy. So
eat it all at once.

(TIP): Make the Custard Sauce first. Cover and
refrigerate it until it's ready for use.
Submitted by Diva Velma

Cocoa-Banana Frozen Dessert Ingredients:
4 very ripe bananas
4 heaping teaspoons pure unsweetened cocoa powder
1 teaspoon pure vanilla extract
A few tablespoons dark rum or real maple syrup (optional)

Directions:
1. Peel the bananas and place in a blender or food processor along with the cocoa powder.
2. Add the vanilla extract and the rum or maple syrup, if you like.
3. Blend till very smooth. Pour into individual cups or small bowls and freeze until just frozen
Submitted by Diva CathyA

Orange Julius

Ingredients:
2/3 C. orange juice concentrate
1 C. water
1 C. milk
1/2 tsp. vanilla
1/4 C. powdered sugar
6 ice cubes (approx 1 1/2 cups ice)

Preparation:
Put all ingredients in a blender, cover and blend until smooth.
Servings: 8 - 1/2 cups

Hints:
If you already have premixed orange juice,
use 1 2/3 cups of that instead of the concentrate
and water. If your ice cubes are from a tray, you
may want to pre-crush them a bit as the ice blends better
if it isn't in too large of pieces.
Submitted by Diva Bunnie :o)

Peanut Butter Fudge

4 cups Granulated Sugar
1 stick Butter or Margarine
1 cup Evaporated milk
1 1/2 Cups Peanut Butter
1 Cup Marshmallow Creme

Slowly bring sugar, butter and milk to a
rolling boil, stirring almost constantly. Reduce
to simmer and cook 5 minutes, still stirring
constantly. Remove from heat. Add peanut butter
and marshmallow creme. Stir and mix well. Pour into a
9X13X2 pan. Cool and cut into squares.
Submitted by Diva Bunnie :o)

SNICKER SALAD

5 Granny Smith Apples
1 small container Cool Whip, defrosted
2 regular size Snicker bars

Chop Snicker bars in food processor. Chop apples and put
in bowl. Fold Cool Whip into apples and add Chopped
Snickers. This is yummy as a dessert also.
Submitted by Diva LadyJ

WHITE CHRISTMAS PIE--HEAVENLY

1 Tblsp. unflavored gelatin softened in
1/4 cup water
1/2 cup sugar
4 Tblsps. all-purpose flour
1/2 tsp. salt
1-1/2 cups milk
Mix sugar, flour, and salt together in a sauce pan. Gradually
add 1-1/2 cups milk. Cook over low heat, stirring until it boils
and boil 1 minute. Remove from heat. Stir in softened gelatin. Cool.
When partially set, beat with a rotary beater until smooth.

Blend in:

3/4 tsp vanilla
1/4 tsp. almond extract

Gently fold in
1/2 cup chilled whipping cream, whipped until stiff

Make meringue of:

3 egg whites (3/8 cup)
1/4 tsp. cream of tartar
1/2 cup sugar

Carefully fold meringue into other mixture, and fold in
1 cup moist shredded coconut

Pile into cooled baked pie pastry. Sprinkle with moist shredded
coconut. Chill until set-- at least 2 hours. Serve cold. Remove
chilled pie from frig 20 minutes before serving.

NOTE: If you are afraid to use raw egg whites, I think you can buy
dried egg whites which will up.
Submitted by Diva Velma

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