No Fat Applesauce Yogurt Delight Recipes

APPLESAUCE-YOGURT DELIGHT

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Remove 3/4 cup of the gelatin; pour into small bowl. Add applesauce and cinnamon; stir until well blended. Pour into serving bowl or four dessert glasses. Refrigerate 45 min. or until set but not firm.
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Stir in yogurt. Spoon over gelatin layer in bowl.
• Refrigerate 2 hours or until set. Store remaining dessert in refrigerator.

YOGURT APPLESAUCE CAKE

Steps:

• In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins., Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.

NO-FAT APPLESAUCE YOGURT DELIGHT

Steps:

• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.
• Measure 3/4 cup; stir in applesauce and cinnamon.
• Pour into bowl or 4 dessert glasses.
• Refrigerate until set but not firm.
• Refrigerate remaining gelatin until slightly thickened.
• Mix in yogurt; spoon over gelatin in bowl.
• Refrigerate 2 hours or until set.

QUICK HOMEMADE APPLESAUCE - NO SUGAR ADDED

Steps:

• Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
• Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
• Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
• Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.

APPLESAUCE YOGURT DELIGHT

Steps:

• 1. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Measure 3/4 cup stir in applesauce and cinnamon. Pour into bowl or 4 dessert glasses. Refrigerate until set but not firm.2. Refrigerate remaining gelatin until slightly thickened. Mix in yogurt spoon over gelatin in bowl.3. Refrigerate 2 hours or until set.EXCHANGES1/2 CarbohydratePYRAMID SERVINGS1 SweetNUTRITION FACTSCalories 60 Calories from Fat 0Fat 0 g Saturated Fat 0 gCholesterol 3 mgSodium 90 mgCarbohydrate 10 g Dietary Fiber 1 g Sugars 9 gProtein 3 gReprinted with permission of Kraft Foods, Inc.

FAT-FREE APPLESAUCE CAKE

Steps:

• In a large bowl, combine the first 8 ingredients. Combine applesauce, water, yogurt, egg whites, and almond extract. Stir into dry ingredients just until moistened. Fold in raisins.
• Pour into a greased 8" square baking dish. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean.
• For drizzle, in a bowl, whisk confectoners' sugar and water until smooth. Drizzle over cake.

LEMON YOGURT MOUSSE (NON FAT)

Steps:

• In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
• Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
• To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
• Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
• Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
• Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
• Note: This can be made up to a day ahead of serving.