Makes 9 Servings

You’ll need:
1 pkg. – 8 low fat honey graham crackers, *crushed to about 1 cup
1/2 cup light butter, melted
8 oz. fat free or reduced fat cream cheese, softened
2 – 100 calorie Greek vanilla yogurt cups
12 oz. can frozen lemonade concentrate, thawed
1 cup fat free Cool Whip, thawed
60-70 fresh or frozen, thawed blueberries
Non-stick buttery cooking spray
8 – inch square glass pan

Spray bottom of the 8-inch square glass pan with non-stick cooking spray and set aside.

*In a food processor or heavy-duty blender, break apart and crush graham crackers into crumbs. Using a rubber or silicone spatula, mix together in a medium sized bowl the crushed graham crackers with the melted butter.

Next, using the same spatula, evenly press the crumbly mixture into the bottom of the square glass pan.

Beat cream cheese, yogurt and lemonade concentrate with mixer in a different bowl, until well blended. It will have a liquid consistency. Spread the entire liquid over the graham cracker crust.

Cover with plastic wrap or lid and freeze for at least 8 hours or overnight.

​When  you’re ready to serve this frozen dessert, cut  9 even squares (approx. 2-1/2″ squares) with a very sharp knife – cutting through all the way to the bottom. Using a serving spatula, serve onto a dessert plate and top with a nice dollop of fat free Cool Whip and sprinkle with at least 7-8 blueberries and enjoy! ~ Karen

Servings: 12

You’ll need:

1-3/4 cups all-purpose unbleached flour
1 cup sugar
3/4 cup 100% CACAO Hershey’s Special Dark unsweetened cocoa
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1-1/4 cups low-fat buttermilk
1 cup packed light brown sugar
2 large eggs* (lightly beaten) or Egg Beaters*
1/4 cup canola oil
2 tsp. pure vanilla extract
1 cup hot strong black coffee
Non-stick cooking spray
A little flour to dust the inside of the Bundt pan and a little Confectioner’s sugar to dust over the top of the finished Bundt cake.
1/2 jar of halved Maraschino cherries or 1/2 pint of cored and sliced strawberries (optional)

Preheat oven to 350 degrees F. Lightly spray a 12 cup Bundt pan with non-stick cooking spray. Dust the Bundt pan with a little flour, invert pan and shake out the excess flour.

In a large mixing bowl, whisk together flour, sugar, Hershey’s unsweetened dark cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. The batter will be quite thin.

Pour the batter into the prepared pan (bundt cake batter will appear much thinner than the average cake batter). Bake for 45 to 55 minutes, until completely done (check with a cake tester or do the “toothpick” test).

Allow to completely cool then gently loosen and remove from pan and put on a large serving plate.
Dust the top of the cooled Bundt cake lightly with powdered Confectioner’s sugar and serve immediately topped with halved maraschino cherries or sliced cored strawberries.

Easy Rich & Heavenly Chocolate Coffee Cake Glaze

Servings (12)

You’ll need:
1 cup fat free sweetened condensed milk
1 cup semi-sweet mini chocolate chips
1 tsp. vanilla extract
1-1/2 tsp. cooled strong black coffee

To prepare the Easy Rich & Heavenly Chocolate Coffee Cake Glaze:

In a medium saucepan over medium heat, combine the fat free sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble or come to a rolling boil.

Remove the mixture from heat and stir in vanilla and cooled strong coffee. Cool slightly before drizzling and spreading over cake. This glaze can be stored in the refrigerator and then reheated in the microwave or on the stove in a pan when ready to use.

Karen’s Notes:

1. After the Easy Rich & Heavenly Chocolate and over the outside or between the layers of any Angel Food or chocolate cake. This glaze also goes great with my Rich & Heavenly Dark Chocolate Bundt Cake recipe or just as a nice fondue dip for sliced fruit.
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2. My new rich & dark chocolate cake is lower in fat when the eggs are substituted with Egg Beaters, or any egg substitute, or even a higher protein substitute, such as Tofu. This is not a low-sugar cake, but the 100% CACAO along with the coffee flavor is wonderful!

Makes 12 large servings

You’ll need:
2 pkg. instant French vanilla pudding mix
3 cups fat-free milk
8 oz. fat-free cool whip, thawed
16 large, low fat, graham crackers

Chocolate Topping:
3 Tbsp. light butter
2 Tbsp. canola oil
1-1/2 cup confectioner’s sugar
7 Tbsp. cocoa powder
3 Tbsp. fat-free milk
2 Tbsp. white corn syrup
1 Tbsp. vanilla extract

Step 1: Mix pudding mix with milk, until slightly thickened. Fold in Cool Whip. In the bottom a 9 x 12 glass cake pan layer 1/2 of the graham cracker crumbs. Next, layer half of the French vanilla pudding. Repeat the graham cracker crumb layer and pudding mix layer.

Cover cake with plastic wrap and refrigerate overnight.

Step 2: Melt butter over medium heat in a large saucepan. Add canola oil, confectioner’s sugar, cocoa powder, milk, white corn syrup and vanilla extract, until chocolate syrup is thoroughly mixed. Remove from heat and set aside to slightly cool for about 10-15 minutes.

Remove chilled pudding cake from the refrigerator, remove plastic wrap and pour chocolate syrup over top. Cover cake and put back into refrigerator for another 6 hours or overnight.

Slice into 12 large squares and enjoy!

​Karen’s Note: This delicious cake recipe is from my husband Frank’s cousin Gerry. I’ve found that if you freeze it overnight for the 2nd step and then allow to slightly thaw for about 25-30 minutes, prior to serving that it is a bit more solidified to cut and serve. If the center of the cake is still frozen then microwave each piece individually for about 15 seconds, before serving.