Desserts

Break Endulge bar into a custard cup, microwave until melted. Blend nut topping into melted chocolate and top with whipped cream.

In medium-size saucepan, mix gelatin and cocoa. In separate bowl, beat egg yolks with 1 cup half&half. Blend into gelatin mixture. Let stand 1 minute to soften gelatin. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add remaining half&half, sweetener and vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In separate large bowl, beat egg whites until soft peaks form; gradually add gelatin mixture and beat until doubled in volume, about 5 minutes. Chill until mixture is slightly thickened. Turn into dessert dishes or 1-quart bowl and chill until set.

Beat the strawberries and Cream Cheese together until smooth and creamy. Add the water and whipping cream and beat for 2 minutes until blended. Add the Jello Instant Pudding mix and beat until well mixed. Place in fridge for 5-10 minutes until set. Tastes creamy and rich and decadent!

Beat banana into cream cheese with 2 packs Splenda, 1/2 tsp. of the unsweetened cocoa and banana flavored extract if using. Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper. Mix remaining Splenda and cocoa. Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat. Store in refrigerator in a single layer to prevent sticking.

Beat peanut butter into cream cheese with 2 packs Splenda, 1/2 tsp. of the unsweetened cocoa and almond flavored extract if using. Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper. Mix remaining Splenda and cocoa. Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat. Store in refrigerator in a single layer to prevent sticking.

Dissolve gelatin in water and beat into cream cheese with 2 packs Splenda and lemon flavored extract if using. Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper. Mix remaining Splenda and coconut. Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat. Store in refrigerator in a single layer to prevent sticking.

Dissolve gelatin in water and beat into cream cheese with 2 packs Splenda and 1/2 tsp. of the unsweetened cocoa and extract, if using. Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper. Mix remaining Splenda and cocoa. Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat. Store in refrigerator in a single layer to prevent sticking.

Dissolve gelatin in water and beat into cream cheese with 2 packs Splenda and 1/2 tsp. of the unsweetened cocoa and strawberry flavored extract, if using. Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper. Mix remaining Splenda and cocoa. Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat. Store in refrigerator in a single layer to prevent sticking.

Although panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the gelatin. 1. Set out six 6-oz dessert cups. (Can use dessert molds, but cups are easier.) 2. In a 1/4 cp measuring cup, add the 3 Tablespoons of water and sprinkle the packet of gelatin over the top. Mix. In 5-7 minutes, the gelatin will be softened. 3. In a medium saucepan, combine heavy cream, 1/4 cup water, sugar substitute, lime juice, and optional grated lime peel. Stir occasionally until starts to steam- do not boil! 4. Remove from heat, stir in the gelatin mixture, and mix well. 5. Divide mixture among the six dessert cups or molds. 6. Chill until firm (about one hour). Serve with optional lime peel garnish.

Spread cream cheese over a Crepe and top with Redi-Whip and nuts if desired.