Swiss Miss® Fat-Free Tapioca Pudding - Genie 

“Although more famous for instant hot cocoa mix, Swiss Miss® introduced their first Puddings in the early seventies. They quickly became the leader of dairy case puddings. This recipe doesn’t require any sugar, and it is fat free. It's a simple recipe to make.�?

2 tablespoons cornstarch

2 1/2 cups fat-free milk

1/2 cup sweetened condensed skim milk

dash salt

2 1/2 tablespoons instant tapioca

1/2 teaspoon vanilla extract

1. Combine the cornstarch with the fat-free milk in a medium saucepan. Stir or whisk thoroughly to dissolve the cornstarch. Do not heat the pan at this point.

2. Add the condensed milk, salt, and tapioca to the pan. Stir again, until the mixture is smooth and completely blended. Then set the pan aside for 5 minutes.

3. After 5 minutes, turn the heat on a medium low setting. Stir the mixture constantly until it thickens, then cover the pan and remove from the heat. Let the pudding sit, covered, for 20 minutes.

4. Stir in the vanilla, then transfer the pudding to individual serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving. Makes 4 3/4-cup servings.

Nabisco® SnackWell’s® Banana Snack Bars - Genie 

“In 1996, Nabisco built up its growing line of SnackWell’s® baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and this chewy banana variety. The secret ingredients that helps keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening.�?

2 egg whites

1 cup plus 5 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons molasses

3 bananas (approx.)

3 tablespoons shortening

1/4 cup whole milk

1/2 teaspoon vanilla butter nut extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1. Preheat oven to 350 degrees. Make the banana puree by placing 3 bananas in a blender on a high speed. Blend until smooth a creamy, and transfer to a measuring cup. You need about 1/2 cups of banana puree.

2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.

3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks. Then add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition.

4. In a separate bowl, combine the remaining ingredients. Stir well until completely combined. Then slowly add the dry ingredients to the wet ingredients while beating with an electric mixer. Beat thoroughly until completely smooth.

5. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar.

6. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan.

7. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container. Makes 21 snack bars.

1 Quart water

1 Cup sugar (for Diet, use one cup of Artificial Sweetener. I am afraid that I no longer remember the official brand they used, sorry!)

1 Cup freshly squeezed lemon juice (it must be fresh squeezed, or the flavour will not be the same!)

Mix the sugar with the water, and mix to blend. Add the lemon juice and remix!

Note: Chick-fil-a uses those drink machines that continuously move the lemonade around so that the sugar will not all sit at the bottom. I have found an alternative to continuously stirring before each pour:

Mix the sugar and water, and gently heat in a saucepan until the sugar is dissolved. Add the lemon juice, mix thoroughly and immediately remove from the heat.

Starbucks® Frappuccino® - Genie 

“This is a recipe for Starbuck's ‘Lowfat Creamy Blend of Coffee & Milk�?that you can now find in the tiny 9 1/2-ounce bottles in most stores. Those little bottles will probably cost a few dollars, but this version costs a mere fraction of that. The recipe calls for Pectin, which is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and does not add to the flavor. It can be omitted if you don’t mind having a slightly different texture.�?

1/2 cup fresh espresso

2 1/2 cups 2 percent milk

1/4 cup granulated sugar

1 tablespoon dry pectin

1. Measure out each ingredient into any small sealable container. A small plastic beverage bottle works great.

2. To mix the drink, close the bottle or container tightly. Then shake the drink several times, quickly and vigorously. Once the drink is thoroughly mixed, place the bottle or container in the refrigerator, and chill until it is cold. Makes 1 24-ounce drink.

Variation: To make the "Mocha" variety, add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

Entenmann's Fat Free Chocolate Cupcakes recipe - Shirley

1 small box Jell-O cook & serve, chocolate pudding powder
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup granulated sugar
1 cup self-rising flour
4 egg whites, beaten until stiff with 1 pinch salt
    in 1 1/2-quart bowl
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour. Set aside.

With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla extract, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells.

Bake at 350 degrees F for about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes, then remove.