Alba 66 - Recipes - Page 6

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Blend ALBA, eggs, cream of tartar, ... time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.

52. CHOCOLATE PUDDING

Mix ingredients. Cook until thick. Serve in tart shells.

53. CHOCOLATE BAR

Mix ingredients together. Make a tin foil pan the size of a large chocolate bar. Pour ingredients into pan and freeze. When frozen, break ...

54. CHOCOLATE PEANUT BUTTER BARS

Combine liquid and peanut butter. Add other ingredients and mix together. Transfer to wax paper and form into log. (5 x 1 1/2 inch). Wrap ...

55. LOW CALORIE GOO GOO BARS

Combine all ingredients. Freeze in 12 paper lined muffin tins. Makes 12 servings.

56. CHOCOLATE ICE CREAM LO-CAL

Sprinkle gelatin on cold water to soften. Add vanilla, sweetener and water. Stir to dissolve gelatin. Refrigerate until mixture starts to ...

57. EGG NOG

Put in blender; dust with nutmeg. 58 calories HELPFUL HINT: Stir eggs while they are boiling to keep yolks centered. Great for deviled ...

58. CHOCOLATE RIPPLE CHEESECAKE

Using blender, mix all ingredients for cake until smooth. Pour half of mixture into Pam sprayed 8 inch pie or cake pan. Combine topping ...

59. CHOCOLATE FROSTY FUDGESICLES

In blender, combine cold water and Alba 77. Cover and blend at ... about 40 minutes. Stir; insert sticks and freeze until firm. (About 3 hours.)

60. DIET GOO GOO BARS

Mix together. Put into round Pyrex dish and freeze.

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