1 pk 3.4 oz instant French

-vanilla pudding mix 1 1/2 c Cubed frozen fat free

-golden pound cake 4 ts Sherry or fruit juice

1 c Fresh raspberries

8 tb Light cool whip

1.
In a small bowl, combine milk and pudding; beat until well blended.
Let

stand 5 minutes.
2.
Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3.
Divide half of raspberries evenly among dessert cups.
Spoon pudding over

raspberries.
Top with remaining berries.
4.
Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories

4 oz Sultanas

4 oz Raisins

4 oz Chopped candied peel

1 oz Skinned & chopped almonds

4 oz Wholewheat flour

1/2 ts Salt

1/2 ts Grated nutmeg

1/2 ts Ground ginger

1 1/2 ts Mixed spice

8 oz Brown sugar

4 oz Wholewheat breadcrumbs

8 oz Vegetable suet

1 ea Lemon, juice & rind

1 tb Molasses

5 tb Water & rum mixed

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
Wash currants, sultanas & raisins in warm water & pat dry.
Put fruit in large bowl with candied peel & almonds.
Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture.
Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
Pour enough water into the pot to reach halfway up the side of the basin.
Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.
**NOTE I divide the pudding in half & make 2 smaller puddings.
Keeps up to 3 months in the fridge.

2 1/2 c Coconut milk

1/4 c Sugar

1/2 ts Salt

4 lg Bananas, peeled & diagonally

– sliced into 1 1/2″ pieces In a large saucepan, bring the coconut milk to a boil.
Add the sugar & the salt & cook for 3 to 5 minutes over medium heat.
Reduce the heat, add the sliced bananas, cover & simmer for 5 minutes.
Do not stir, or the bananas will become mushy.
Serve hot or cold.