MamasHealth.com Home Dessert Recipes Apple crisp Apple raspberry torte Apple tart Apricot mousse Banana mousse Bread pudding Fruit compote Gelatin surprise Ice cream mix Lemon bars Lemon ice cream Merlot sorbet Nut rolls Peanut butter balls Peppermint pretzel Picnic fruit Pumpkin rolls Raspberry sherbet Scotchie bars Sweet potato custard Walnut brownies Delicious Cakes Delicious Cookies Delicious Pies Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Low-fat Buttermilk Raspberry Sherbet Ingredients: 2 cans (12 oz. each) fat-free evaporated milk ½ gallon buttermilk 2 c. Splenda 1 large bag frozen raspberries, thawed Directions: Mix all ingredients in bowl and cover. Place in freezer for several hours until frozen and serve in dessert bowls. Top with whipped topping if desired.       Light Chocolate Pudding Ingredients: 16 envelopes Sweet and Low 3 tbsp. cocoa 3 tbsp. cornstarch 2 c. skim milk 1 tsp. vanilla Directions: Mix first Sweet and Low, cocoa, and cornstarch well in saucepan. Add milk and whisk, simmering and stirring constantly until thickened, about 5 minutes. Stir in vanilla and allow to cool before serving.       Pumpkin Pudding Ingredients: 16 oz. pumpkin 2/3 c. dry milk 1/4 c. boiling water 1/4 c. cold water 1 pkg. gelatin Cinnamon to taste 1/3 c. Splenda Directions: Mix all ingredients in blender. Spoon into 4 individual serving dishes. Serve chilled	Sign up for our Email Newsletter For Email Marketing you can trust
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