INGREDIENTS

* 24 ounces fresh strawberries
* 1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix
* 1 (.6 ounce) package sugar-free strawberry flavored gelatin
* 2 cups water

DIRECTIONS

1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
2. In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.

How to become a vegetarian

INGREDIENTS

* 2 cups rolled oats
* 1 cup pitted dates
* 1 teaspoon vanilla extract
* 2 tablespoons orange juice
* 3 tablespoons cocoa powder
* 1/4 cup boiling water
* 1 teaspoon unflavored gelatin
* 2 frozen bananas, peeled and chopped
* 1 cup low-fat evaporated milk, chilled
* 1/2 teaspoon vanilla extract
* 1 cup low-fat plain yogurt
* 1 banana, finely sliced
* 1/4 cup lemon juice
* 1 teaspoon ground nutmeg

DIRECTIONS

1. Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
2. Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
3. Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
4. Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.

source:
Macaroni Salads and Waffle & Sandwich Makers

INGREDIENTS

* 1 3/4 cups graham cracker crumbs
* 1/2 cup butter
* 1/2 teaspoon ground cinnamon
* 1 (.6 ounce) package sugar free lemon flavored gelatin
* 1 cup boiling water
* 1 (8 ounce) package reduced fat cream cheese
* 2 teaspoons vanilla extract
* 1 cup frozen light whipped topping, thawed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.