Easy OREO Truffles (Sugar Free Version, too)

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened {I use fat free or low fat}
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided {I use sugar free Oreos}
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted {I just skipped this part all together}

Directions:

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx

Paula Deen's Donut Recipe

These are so good. Diamond learned a similar recipe in home ec. Then, we used a cinnamon & Splenda mixture & different jellies, sf jellies, & apple butter.
Enjoy!
http://www.foodnetwork.com/recipes/paula-deen/canned-biscuit-dough-donuts-and-holes-recipe/index.html

Baba Au Rum (kinda)

I saw RR do a Baba Au Rum (or Rum Baba) knock off, so I did it for Diamond's birthday 1 year - minus the rum & sugar free. It's an easy put together.

1/4 cup sf vanilla syrup (found on coffee isle)
1 large sf angel food cake (found in bakery section)
2 cups prepared sf vanilla pudding
1/2 - 1 pint each your fave berries (I used strawberries & blueberries for Diamond, I love all berries tho I think)

Slice cake in 1/2 horizontally.
Drizzle syrup over cake halves.
Spread most of the pudding over center of cake, then add part of the berries, & put halves back together.
Spread the rest in the "hole".
Top with remaining berries & around in the hole.

*If the natural sugar in fruit is too much, just leave it out & use sf Hershey's syrup or sf ice cream toppings.

Birthday Brownie Dessert (can be for *any* day)

1 package (18 1/4 oz) reduced sugar brownie mix + mixing ingredients (or just buy a pan of sf brownies in the bakery section)
6 cups cold fat free milk
2 packages (1.5 oz each) sugar free instant vanilla pudding mix
1 package (8 oz) fat free cream cheese, softened
1 carton (8 oz) frozen sugar free Cool Whip, thawed
1/4 cup sugar free fudge ice cream topping
1/4 cup sugar free caramel ice cream topping
slivered or chopped almonds, optional

In a large bowl, mix brownie mix according to package instructions.
Spread evenly into a 9"x9" baking dish coated in cooking spray.
Bake according to package instructions or until a toothpick inserted near center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk & pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft set.
In a small bowl, beat cream cheese until smooth.
Add pudding; beat until well blended.
Spread over brownies.
Cover and refrigerate for at least 2 hours.
Just before serving, spread whipped topping over dessert.
Drizzle with fudge & caramel toppings; sprinkle with almonds if desired.
Refrigerate leftovers.
Yield: 20 servings
35g carbs per serving
Exchange: 2 starch, 1/2 fat

*I did store bought sf brownies & already made sf pudding for quickness.