|The Luscious Low-Fat Cookbook|
|by Tony Guy|
Whether you want to lose weight, maintain your current weight or simply eat more healthily, this beautiful colour book is for you.
Results 1 - 10 of 472 for cake desserts
In a large ... is a good cake for slicing into sections to make layered desserts. In a ... centerpiece. Refrigerate until ready to use (at least 1 hour).
Whip together and chill: Whip and chill: Cool and whip until foamy: Mix all together and whip until foamy. Put in a shallow dish and top with graham ...
Dissolve Jell-O in 1 cup of boiling water. Cool and refrigerate until slightly thickened. In a separate bowl, combine cream cheese, vanilla and ...
Cake and sauce bake ... warm, spooning chocolate sauce from pan over each portion. Serve warm, topped with vanilla ice cream or Cool Whip. Makes 6 servings.
Break cake into bite size ... half of the dessert topping over all ... with dessert topping and coconut. Cover and refrigerate overnight. Makes 12 servings.
Cream powdered sugar and cream cheese. Fold into dessert whip. Carefully add mixture to cake pieces. Spread evenly ... strawberries, partly mashed, may also be used.
Place all ingredients ... minutes before removing from pan. Invert onto serving plate. Drizzle with glaze. Combine and stir until smooth. Drizzle over cake.
Cream shortening, sugar, eggs, milk, and vanilla together. Sift together remaining dry ingredients; add to cream mixture and mix well. Fold in 4 cups ...
Soften cream cheese and mix in sugar thoroughly. Add milk. Fold in Cool Whip and then cake pieces; put in flat baking dish and top with cherry pie filling.
Pour 1/2 cup ... pan and break cake in small chunks. ... lemon whenever I am out of lemons. I also use Cool Whip instead of whipping cream when none around.
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