Chocolate Ice Cream Roll

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla ice cream, softened
1/4 cup broken pecans, toasted
1 Recipe Raspberry Sauce (optional)
Fresh raspberries (optional)
Fresh mint sprigs (optional)
1. Grease and flour a 15x10x1-inch baking pan. In a large bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Gradually add the 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.

2. In a large mixing bowl beat egg whites on high speed until soft peaks form. Add the 1/2 cup sugar, beating until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool

3. Unrolll cake. Spread ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, if desired, drizzle Raspberry Sauce over serving plates. Slice cake; place slices on plates. If desired, garnish with berries and mint.

4. Makes: 10 servings

5. Raspberry Sauce: In a small saucepan heat 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract until spreadable fruit is melted. Cool slightly.

Berry Filled Chocolate Crepe Cups

1/2 cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
1 egg
3/4 cup fat-free milk
1 tablespoon cooking oil
Nonstick cooking spray
1/2 cup frozen fat-free whipped dessert topping, thawed
1/2 cup raspberry fat-free yogurt with no-calorie sweetener
20 fresh raspberries or small strawberries
Fresh mint leaves (optional)
1. Preheat oven to 400 degrees F. In a small bowl, stir together flour, cocoa powder, and salt; set aside. In a medium bowl, slightly beat egg with a wire whisk. Whisk in milk, oil, and flour mixture until combined.

2. Lightly coat an unheated nonstick griddle and twenty 1-3/4-inch muffin cups with nonstick cooking spray; set muffin cups aside. Preheat griddle over medium heat. For each crepe, spoon 1 tablespoon of the batter onto griddle (hold spoon close to griddle when spooning and pour slowly to make circles). Cook for 30 to 60 seconds or until bottom is golden brown and top appears dry. (You can cook multiple crepes at a time.) Use a spatula to remove crepes to paper towels, browned sides up. Repeat with remaining batter. If desired, when cool enough to handle, trim edges of crepes. Gently press crepes, browned sides down, into prepared muffin cups, pleating as necessary to fit.

3. Bake crepe cups about 12 minutes or until edges are browned and crepes appear to hold their shapes. Cool in muffin cups on wire racks. Carefully remove from muffin cups.

4. In a medium bowl, fold together whipped dessert topping and yogurt. Cover and chill until ready to use or up to 24 hours.

5. Just before serving, spoon yogurt mixture into crepe cups. Top each cup with a berry. If desired, garnish with fresh mint leaves. Makes 20 crepe cups.

6. Make-Ahead Hint: Crepe cups can be baked and stored in a tightly covered container for up to 3 days. Yogurt mixture can be stored in the refrigerator overnight.

apple crisp

5 cups sliced peeled cooking apple
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar*
1 teaspoon lemon juice
1/2 teaspoon apple pie spice
1/2 cup regular rolled oats
1/4 cup sugar or sugar substitute* equal to 1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon apple pie spice
3 tablespoons butter
Frozen light whipped dessert topping, thawed (optional)
1. Preheat oven to 375 degrees F. For filling: in a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.

2. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping. Makes 8 (1/2-cup) servings.

*Test Kitchen Tip: Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount that's equivalent to 2 tablespoons sugar.

popularity cookies

INGREDIENTS

• 35 soda cracker
• 1 cup butter
• 1 cup packed light brown sugar
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup blanched slivered almonds

DIRECTIONSPreheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely. Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

Chicken In Basil Cream

INGREDIENTS

• 1/4 cup milk
• 1/4 cup dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

DIRECTIONS

Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!