CHRISTMAS TREATS

Cookie sticks surprise!

1 pack of cookie sticks, plain or flavored
chocolate bar for melting
candy sprinkles
mug or tall glass
plastic wrapper
ribbons

Melt chocolate over low heat. Dip in the cookie stick and sprinkle with candy. When all sticks are done, put in a mug or tall glass. Wrap in the plastic wrapper and tie with nice ribbons. Ready fro gift-giving!.

Fruit Cheesecake

1 cup chocolate cookie crumbs
1/4 cup light margarine, melted
1 pack(240 ml) sour cream
125 g light cream cheese, softened
1 ro 3 tbsp sugar
1/4 cup orange marmalade
1 can (439 g) fruit cocktail, drained and reserve syrup
1 envelope unflavored gelatine

1. Mix crumbs and margarine. Press into 8" square pan. Freeze for ten minutes.
2. Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.
3. Sprinkle gelatine over fruit cocktail syrup. Cook over low heat ins aucepan until gelatine dissolved. Beat into sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until firm.

Mini Chocolate Cupcakes

1. 1. 1/3 cup water
   2. 1/3 cup pitted dates, coarsely chopped
   3. 1/4 cup unsweetened Dutch-process cocoa powder
   4. 1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
   5. 3 tablespoons packed light brown sugar
   6. 1 egg
   7. 1/4 teaspoon vanilla extract
   8. 1/4 teaspoon baking soda
   9. 2 tablespoons all-purpose flour
   10. Vegetable oil cooking spray
   11. 1 teaspoon confectioners' sugar for dusting
   12. Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

instructions:

1. Preheat oven to 325 degrees F.
2. Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
3. Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.

Yield: 4 servings

source

Lowfat Chocolate Banana ParfaitS

1. 2 cups cold fat free milk
2. 1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
3. 2 medium bananas, sliced
4. 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

instructions:

1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
2. Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
3. Refrigerate until ready to serve.

Yield: 4 servings

SOURCE