Chocolate-Cappuccino Dessert
Serves 4

Maybe you’re a big chocolate pudding fan, but you must admit it’s not the most exciting dessert. Do this to give it a whole new personality – sure, foods have personality.

1 package sugar-free, instant chocolate pudding & pie filling
1 & 1/2 cup milk
1 Tbsp instant espresso-coffee powder
Whipped cream
Ground cinnamon

Prepare pudding as label directs but use only 1 & 1/2 cups milk and instant espresso powder.

Pour into 4 dessert dishes. Garnish with whipped cream and sprinkle with ground cinnamon.

Hey, this ain’t no crummy dessert; it’s a “Crumb-y” one, and is it ever good.!

2 ripe but firm bananas, halved end-to-end
1 tsp lemon juice
1/2 tsp ground cinnamon
2 Tbsp brown sugar
1 oz graham cracker crumbs
1 Tbsp butter

Heat oven to 375 degrees F.

Spray a shallow baking dish with nonstick cooking spray.

Lay bananas in the dish and sprinkle with lemon juice.

Combine cinnamon, brown sugar and crumbs and sprinkle it over the ‘nanas. Dot with butter and bake 20 minutes, until lightly browned.

If you’re concerned about that little bit of rum use apple juice instead of the rum and water called for. Reduce the brown sugar to a Tbsp and add a tsp of vanilla extract and ½ tsp of rum extract. They’ll never notice the difference. Well, maybe the rum fans will.

1/4 cup confectioners' sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
3 large bananas, peeled, sliced diagonally in 1-inch pieces
¼ cup dark rum
1/4 cup water
2 Tbsp firmly packed
dark brown sugar

Heat oven to 350 degrees.

Spray an 8-inch square baking pan or 9 by 5-inch loaf pan with a nonstick vegetable coating; set aside.

Combine confectioners' sugar, flour and cinnamon in a heavy plastic bag; shake to mix well.

Add banana slices, close tightly and shake until each slice is coated with the mixture. Remove the slices from the bag and place them in the prepared pan. Toss the remaining flour mixture with the bag.

Food of the Gods? That’s what “ambrosia” is supposed to be. Well, they might choose a big, juicy steak, but if they were cutting back on meat they would certainly enjoy this easy dish a lot. So will you.

2 small Bananas
2 cans (11 oz) mandarin-orange sections in light syrup
2 cans (8 oz) pineapple chunks in unsweetened pineapple juice
2 cans (8 1/2 oz) fruit cocktail in heavy syrup
6 Tbsp flaked coconut

Slice banana into a serving bowl.

Drain the orange sections and pineapple chunks and add to the bowl.

Add the fruit cocktail with its juice, sprinkle with coconut and take it to the table.

Boy! That was fast.

Strange to eat bruschetta for dessert, eh? But with chocolate and bananas this is certainly a dessert. And since the base is toasted Italian bread what else could it be called but bruschetta.

6 slices (about 3/4 inch thick) Italian country bread
1/2 cup Nutella chocolate hazelnut spread, or similar
3 Tbsp chopped hazelnuts
3 Tbsp brown sugar
3 medium bananas, thinly bias-sliced
2 Tbsp butter, melted

Toast bread and let cool; spread with chocolate hazelnut spread. In a mixing bowl combine nuts and sugar; set aside.

Layer banana slices on top of bruschetta and spread melted butter on them. Top with a Tbsp of the nut mixture.

Broil bruschetta about 5 inches from heat for 30 seconds or until the bananas just begin to glaze and nuts are toasted. Garnish plate with sifted cocoa powder, chocolate curls, and white chocolate curls, if you really feel it needs "fancy-ing up".

As presented, this delightful dish should be under attack by your lucky eaters in about 5 minutes. That leaves 25 minutes to whip up your own rice pudding if ready-made bothers you.

16 oz yellow cling peaches in light syrup
2 medium bananas
1 lb prepared rice pudding
8 oz low-fat peach yogurt
mint leaves (to garnish)

Drain peaches, reserving a few slices for garnish, and coarsely chopping the rest.

Slice bananas.

In a medium bowl, stir together the rice pudding, yogurt, chopped peaches, and all but 12 slices of banana.

Spoon pudding mixture into four dessert bowls. Garnish with mint leaves and reserved peach and banana slices. Isn’t that a tasty – and pretty - dish to set before the eaters.>p>

If this were not a QUICK and EASY place I’d have you baking an angel food cake first and that would only take an hour or so. Got an extra hour in your life to bake a cake?

So buy a cheap white angel-food cake on the way home and spend about ten minutes creating this really terrific dessert.

2 cups cubed angel food cake
1 8-oz carton vanilla low-fat yogurt
1/4 of an 8-oz container whipped dessert topping
1 cup mixed berries

Divide the angel food cake cubes (use a serrated knife to cube) among 4 dessert dishes.

In a small mixing bowl fold together the yogurt and whipped topping. Plop a glob* of the yogurt mixture on the cake cubes, sprinkle with berries and your spectacular dessert is ready.

*Fancy chef-speak for "Place a generous portion".

I suggest doubling this one unless you plan to eat them all yourself, they’ll go fast.

1/2 cup cake flour
3/4 tsp salt
1 1/2 tsp baking powder
5 Tbsp unsalted butter
5 Tbsp vegetable shortening
3/4 cup light brown sugar, tightly packed
2 Tbsp light corn syrup
1 egg
1 Tbsp vanilla extract
3/4 cup almond toffee bits, such as a smashed Heath bar or two
3/4 cup semisweet chocolate chips

Preheat the oven to 375 degrees.

Have a 9-by-13-inch baking dish ready.

In a medium bowl, sift or whisk together flour, salt and baking powder. Set aside.

In a hand-held or stand mixer on medium speed, combine the butter, shortening and brown sugar, mixing well. Add the corn syrup, egg and vanilla extract and mix to incorporate.

With the mixer on low speed, gradually add the flour mixture. Use a higher speed and you'll end up looking like the ghost of Christmas past.

Add 1/2 cup of the toffee bits, mix just to combine and spread the batter in the baking dish. Sprinkle the remaining toffee bits and the chocolate chips on top and bake for about 15 minutes or until a toothpick stuck in the middle comes out clean.

Transfer to a wire rack to cool completely before cutting.

You might treat a cookie like this as you would another person: overlook the butter and sugar and feel good about the raisins and oats. I don’t know which side the coconut falls on so let’s call it neutral.

1 & 1/4 cups flour
1 tsp Baking Powder
1 tsp. baking soda
1/2 cup old-fashioned or quick-cooking oats
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg 1 tsp vanilla
1 cup Raisin Bran Cereal
11/4 cups shredded coconut
1/2 cup raisins

PREHEAT oven to 350°F.

Mix flour, baking powder, baking soda and oats; set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.

Add egg and vanilla; mix well and gradually add flour mixture, beating until well blended after each addition. Add cereal, coconut and raisins; stir until well blended. Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 14-16 min. or until lighty browned, then cool on baking sheets 4 min. then remove to wire racks to cool.

Health fans, get excited! Here’s a choclate chip cookie withrolled oats!

Now if we can just find great tasting substitutes for the butter, sugar and chocolate…

1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F . Combine all ingredients, mix well and drop by tablespoon on to a lightly greased or non-stick cookie sheet. Bake 10 to 12 minutes.

As if a classic dessert like bananas foster wasn’t enough I’m adding a great kicker with the pecans. The only ones who won’t love this dish are the serious dieters, and when they take a look at this one we’ll see just how serious they are.

The pecans:
1 & 1/2 Tbsp light brown sugar
1/2 Tbsp butter – “Real” butter, please
2 tsp water
2/3 cup whole pecans

The Sauce:
1/2 cup firmly packed light brown sugar
4 tsp cornstarch
1/2 cup cold water
1 Tbsp butter
2 Tbsp rum
1 & 1/2 tsp vanilla extract
3 not-too-big, not-too-ripe bananas, sliced into 1/2-inch rounds
1 pint low-fat vanilla frozen yogurt or ice cream (Yeah, right. “Low-fat yogurt” under all that sugar and butter? Come on.)

To create the pralined pecans, stir the light brown sugar, ½ Tbsp butter and water together in a small saucepan over medium heat just until the sugar has dissolved. Bring to a boil, then let it simmer, stirring frequently, until the sauce has thickened, about 2 to 3 minutes.

Add the pecans; stir until well-coated. Spoon the pecans onto wax paper (remember “wax paper?”) and let them cool while you make the sauce.

To another saucepan add light brown sugar, cornstarch and water and cook over medium-high heat, stirring constantly, until the mixture begins to boil. Let it boil for 1 minute then reduce the heat to low, stir in the butter, rum and vanilla, and cook until the butter is melted.

Stir in bananas; simmer for 2 minutes.

While still warm, spoon the nanas and sauce over individual servings of frozen yogurt or ice cream and sprinkle those fabulous pecans on top of each serving. Oh, boy!

Okay, so I used a brand-name, but I think it's easier to remember than "Chocolate-Cookie-With-White-Stuff-Inside Shake". Or how about "Oreo-or-Similar Shake"?

2 cups chocolate ice cream
1 cup whole milk
2 Oreos, or similar

In a blender container, blend together ice cream and milk. Add sandwich cookie and blend until coarsely crushed.

That’s how my dear Swedish father-in-law might say it. And with lingonberry jam, gingersnaps and whipping cream in a recipe you can bet the Swedes and all the rest of us will love it.

3/4 cup lingonberry jam
3 Tbsp fresh lemon juice
1/2 cup creme fraiche
3/4 cup heavy cream
1/4 cup sugar
3/4 tsp pure vanilla extract
1/4 tsp ground cardamom
1/4 tsp ground ginger
8 gingersnap cookies. crushed (about 1/2 cup)

Whisk together jam and lemon juice in a small bowl; set aside.

Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 Tbsp jam mixture with a rubber spatula, to make red swirlys.

Layer 1 heaping Tbsp each cream mixture,crushed cookies, and jam mixture in a small glass. Do it again and top with a blob of cream mixture. Now make 3 more and keep 'em cool until time for dessert - or forget about the meal and just eat the parfaits.

Ya say ya want a grown-up dessert? Ya say ya love strawberries? Here's a quick and easy spectacular.

2 cup strawberries, hulled (That means cut off the tops)
1/2 cup powdered sugar
1/3 cup dark rum
1/4 cup lime juice
1-1/2 cups mango sorbet
Lime zest as garnish

For daiquiri mixture, in a blender container combine strawberries, powdered sugar, rum and lime juice. Cover and blend until smooth.

Divide the sorbet among 6 dessert dishes and pour the daiquiri mixture around the sorbet, then garnish each serving with a lime zest (that means a little strip of the lime peel). Boy, was that easy.

Never heard of "haystacks"? Make these yummies and you will never forget them. Mmmmm good. And since you're blending the ingredients why not just buy store-brand chips and candy. You'll likely save a couple bucks.

1/2 cup semisweet chocolate pieces
2 1 & 1/2 oz packages chocolate/peanut butter cups
2 cups chow mein noodles
1/2 cup peanuts

In a microwave-safe 1-1/2-quart casserole combine chocolate pieces and peanut butter cups. Micro-cook on high for about 22 minutes, stirring after 1 minute.

Remove from nuker and stir until nearly smooth.

Stir in noodles and peanuts until coated.

Drop by rounded tablespoonfuls onto a baking sheet lined with waxed paper and stick them in your freezer section for about 8 minutes to firm up.

Didn't I say you'd never forget these? And so-o-o easy.

This very fancy dessert is as quick & easy to make as it is pretty to look at. And don't let "mascarpone" frighten you; it's in the dairy section of any major supermarket.

15 ladyfingers
1 cup good strong coffee, freshly brewed
4 tablespoons sugar
1 lb. 2 oz. mascarpone
2 vanilla beans
1/2 cup sweet sherry
Zest and juice of 1 orange
3 1/2 oz. best-quality bittersweet chocolate

In a medium deep bowl or dish about 8-10 inches across spread your fingers - ladyfingers, that is - snugly in layers on top of each other. Put 2 Tbsp of sugar (or Splenda)in the coffee and pour it over the ladyfingers, being sure to completely cover them.

While that's soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.

Cut the vanilla beans lengthwise and scrape the seeds into the mascarpone. Keep on whiskin' and as you do so, drizzle in the sherry. You want a loose, shiny consistency. If it's stays too thick just squeeze a little of the orange juice to loosen it.

Squeeze the rest of the orange juice over the ladyfingers, then smear the vanilla mascarpone mixture over the ladyfingers and grate all the chocolate over it.

Sprinkle a little finely grated orange zest on top and put it in the fridge until you're ready to proudly serve it.

What?? LYNH? Ok, it means “Like You’ve Never Had”. And I bet you’ll just call these “Best Ever” PB Cookies. Change the chips to chocolate ones and you can call them “Reese’s cookies”.

1 1⁄2 cups all-purpose flour
1 tsp baking soda
1⁄4 tsp salt
1⁄2 cup (1 stick) unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
3⁄4 cup chunky peanut butter
1 large egg
1 tsp vanilla extract
3⁄4 cup peanut butter chips

Heat oven to 350F

In a bowl, whisk flour, baking soda, and salt.

In another bowl, beat butter, granulated sugar, and brown sugar until well blended. Beat in egg and vanilla extract. Beat in peanut butter. Beat in flour mixture until combined. Stir in chips.

Drop dough by rounded tablespoon-full 3 inches apart onto non-stick baking sheets. Press a fork onto each to make a crosshatch design. Why this mark usually tells you it's a peanut butter cooky, I couldn’t say – ask Google.

Bake 10 to 12 minutes, or until just browned at the edges.

Let stand a couple minutes before removing to wire rack to cool completely.

Be sure to use the darkest chocolate you can find. The darker it is, the better for you (not to mention "trendy"). That lighter milk chocolate does nothing for you except taste good.

2 cups vanilla yogurt
1 small can of drained mandarin oranges
1 small piece (about 1 oz) semisweet dark chocolate

Divide yogurt into four small bowls, add orange sections and grate some chocolate over each bowl.

In about 3 minutes, a really sensational and healthful dessert. That's quick & easy.

You and your blender should have dozens of these ready in way less than half-an-hour. In case your group is too small to eat 48 fabulous little cookies you can freeze some for up to 2 months.

1 12 oz package vanilla wafers
1/2 cup unsweetened cocoa
1 cup pecan halves
1/4 cup dark corn syrup
1/2 cup Zinfandel port or other port wine
About 1/2 cup powdered sugar

In your food processor, combine vanilla wafers, cocoa, and pecans. Whirl until wafers are reduced to fine crumbs; then pulse for several seconds. Add corn syrup, port and spin just until well blended.

Shape dough into 1-inch balls between your palms; roll each ball in powdered sugar. When you've rolled enough for your gathering, you're finished. How very easy.

This most impressive dessert is so quick and easy you might feel guilty, but just let them all think you slaved over it.

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Preheat oven to 375F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Remove and give it a bit to cool. Place a thin slice of lime on each piece and serve to your eaters enjoying their applause.

With bananas at about a buck for 2 pounds this is one cheap and very easy dessert.

1 ½ cups all purpose flour
2 Tbsp sugar
½ tsp baking soda
¼ tsp salt
1 egg
1 generous cup buttermilk
8 bananas, peeled and split
Canola oil for deep frying
1 cup sugar (or Splenda) for dredging fritters

Heat the oil in a deep fryer to 375 degrees.

Sift dry ingredients into a medium bowl. Combine egg and buttermilk, and stir into dry ingredients, mixing until well combined.

Split peeled bananas lengthwise then in half and place them carefully in the batter until well coated before setting them in heated oil for 2 to 4 minutes, or until golden brown.

Remove from oil with tongs and drain on paper towels. Dredge in sugar and serve hot. Serve alone with warm chocolate sauce or with ice cream and strawberries.

Oh, sure, the old instant-pudding "treat" - Hold on! Nothing "same-old" about bananas grilled in butter and layered with crushed cookies & vanilla pudding laced with more vanilla, sour cream and topped with honey & peacans - is there?

1 4-serving pkg. instant vanilla pudding mix
2 cups milk
1/3 cup dairy sour cream
1 1/2 tsp vanilla
4 medium-size firm bananas
2 Tbsp butter, melted
1 to 2 Tbsp sugar
12 shortbread cookies or gingersnaps, broken into 1-inch pieces
1 Tbsp honey
1/4 tsp ground nutmeg
Pecan halves, toasted

Follow pudding mix directions using the 2 cups milk. Whisk in sour cream and vanilla until smooth. Divide pudding in half and cover surface of one with plastic wrap. Set aside the other half for future use (go ahead, clutter up the fridge for 2 weeks then toss it when green stuff starts over the side. I know how that works, I do it all the time.)

Peel bananas. Cut each banana in half crosswise then cut each half in half lengthwise (16 pieces). Brush banana quarters on both sides with butter; sprinkle with sugar.

Heat a nonstick or well-seasoned grill pan on stovetop over medium heat (unless you've gotten smart and purchased a large electric griddle so you can cook a bunch at a time).

Grill bananas about 2 minutes or until browned and softened, turning once.If you prefer to use the outdoor grill that's cool - no, that's hot - anyway, just grill the nanas an extra minute per side.

Place 2 banana quarters in each of 4 parfait or dessert dishes, top with some of the cookies and pudding, then do another layer.

Stir nutmeg into the honey, drizzle it over each dish and top with pecans. Nothing ordinary about this easy dessert.

If fresh peaches are unavailable or grossly expensive cheat and use canned sliced peaches without the juice.

1 cup frozen unsweetened raspberries
1 Tbsp honey
1/2 cup low fat yogurt
4 fresh peaches

Create the sauce by combining raspberries, yogurt and honey in a blender.

Peel peaches, slice and spoon into individual dishes spooning sauce over them. Garnish with fresh raspberries or mint.

Actually a Godiva bar is easier but not quite as good as this - does that tell you something?

1 cup semisweet chocolate chips
2 Tbsp sugar
Pinch of salt
1 large egg
1 tsp vanilla
3/4 cup milk
Sweetened whipping cream

In a food processor or blender, whirl chocolate chips until coarsely chopped. Add sugar, salt, egg, and vanilla and set aside.

Heat the milk just this side of boiling & with processor running, gradually add scalded milk, whirling on high speed for about a minute.

Pour into 6 ramekins or custard cups and place in freezer for about 20 minutes to thicken a bit. If your freezer is as full as mine we'll have to put them in the fridge for about 40 minutes instead.

4. To serve add a blob of whipped cream and a few chocolate shavings.

You may not be old enough to remember them or I may be too old to know they're still available. Anyway Dreamsicles were/are vanilla ice cream on a stick surrounded by orange sherbet. I loved 'em.

This smoothie is like one of those all whipped up.

2 quarts vanilla frozen yogurt
1 cup milk
1 6 oz can frozen orange juice

Place 1 qt of yogurt, 1/2 the can of juice and 1/2 cup of milk into your blender and pulse on medium speed for three 15 second bursts, scraping down the sides after the 1st & 2nd pause.

Divide into 3 glasses and repeat the process with the remaining ingredients.

If Dreamsicles still exist please click on "Let's Talk" and let me know. Thanks.

If your liquid ingredients are very cold when you assemble this wonderful dessert your chilling time should only be half an hour or so.

1 6 oz package semisweet chocolate chips
2 eggs
2 egg yolks
1/4 cup sugar
1 Tbsp orange juice
2 Tbsp coffee liqueur (optional)
1 cup heavy cream
Sweetened whipped cream

Melt the chocolate chips in the top of a double boiler over hot water. While they are melting, place all the ingredients except the cup of heavy cream in a blender and blend at highest speed for 3 minutes.

Add the cream and blend for half a minute more. Stop blender again and add the melted chocolate, carefully scraping all of it from the inside of the pan. Blend for a couple minutes longer.

Pour into parfait glasses or brandy snifters. Chill in the fridge if needed. Just before serving squirt on a dollop of whipped cream and top with a sprig of mint leaf or a sprinkle of shaved chocolate.

Mm-m-m-m, so good!

The raisins in this version of a delicious old favorite dessert make it even more special.

4 large unpeeled tart cooking apples (Rome, Granny Smith, Greening)
4 tablespoons brown sugar
1/2 Cup raisins
4 teaspoons butter or stick margarine
1/2 teaspoon ground cinnamon

Heat oven to 375

Core apples to within 1/2 inch of bottom. Peel a 1-inch strip of skin around middle of each apple, or peel upper half of each to prevent splitting. Place apples in ungreased baking dish.

Place 1 Tbsp. raisins, 1 Tbsp. sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.

Bake 30 minutes or until apples are tender when pierced with fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples twice during baking if desired.

You might prefer Amaretto or Kahlua and if the cup of sugar bothers you substitute Splenda. Sorry, but I don't know of any sugar-free liquers.

1/2 Cup Sugar
1 Cup water
2 Tbsp. lemon juice
1/4 Cup Grand Marnier
1 1/4 lb strawberries

Combine sugar, water and juice in a pan; stir over medium heat until sugar is dissolved; bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes or so. When the mixture becomes slightly syrupy remove from heat, stir in the liquer and strawberries. You're finished!

Serve warm or cool with ice-cream or cream.

Even if you feel guilty and omit the whipped cream this quick & easy dessert is still d-e-e-elicious.

2 1/4 cups half-and-half
1 bag (6 oz) semisweet chocolate chips (4 eggs
1/2 cup sugar
1/4 teaspoon salt
Sweetened Whipped Cream if desired (and who doesn't?)

Heat oven to 35O degrees

Heat half-and-half and chocolate chips in 1 1/2-qt saucepan over medium heat, stirring constantly,until chocolate is melted and mixture is smooth; cool 5 minutes.

Mix eggs, sugar and salt in medium bowl with wire whisk or fork. Gradually stir egg mixture into chocolate mixture until blended. Pour into eight 6-ounce custard cups.

Place cups in rectangular pan, 13 x 9 x 2 inches, on oven rack. Carefully pour very hot water into pan to 1/2 inch of tops of cups

Bake 20 to 25 minutes or until set. Remove cups from water - carefully, they're hot. Serve custard warm or chilled with whipped cream.

Take your bow or curtsy.

A blend of brown sugar and butter (not scotch whiskey & butter - that's a hot toddy) creates this wonderful butterscotch flavored dessert.

1/2 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter or stick margarine
1/2 cup whipping (heavy) cream
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla

Mix all ingredients except vanilla in 2-quart saucepan. Cook over low heat, stirring constantly, until butter is melted and sugars are dissolved.

Increase heat to medium; heat to boiling, stirring constantly. Boil gently 5 minutes, stirring occasionally; remove from heat. Cool 20 minutes.

Stir in vanilla and it still only took about thirty minutes. Serve sauce warm or cool over rich vanilla or butter pecan ice cream. Heck, with this wonderful sauce even low fat, low carb ice cream is a treat.

NOTE: Sauce firms up when refrigerated; if it's too thick zap it for 20 seconds - no more - in the microwave(sauce will become thin if overheated). But I'll bet you knew that.