LOW FAT CHEESECAKE

1 ½ c. crushed wafer thin chocolate cookies

1 T. sugar

5 T. melted butter

Filling:

1 Pkg. low fat cream cheese, softened

3 Pkg. fat free cream cheese, softened

1 ¼ C. sugar

3 eggs

3 T. flour

1 T. vanilla extract

1) Pre heat oven to 325 degrees

2) Press crust into 9 inch springform pan. Fold foil tightly around the pan, careful not to puncture.

Mix all the other ingredients and beat until smooth and creamy. Pour filling into crust. Take a large roasting pan and set the cheesecake inside. Put into the oven and carefully fill the pan with enough

“hot” water to come up the side of the springform pan half way. Being careful not to get any water onto the filling. Remember, it must be HOT water.

Bake @325 for 1 hour. Turn off oven and prop open the door and let cool in oven for 30 minutes.

Topping: ½ C. fat free sour cream, 1 t. vanilla, enough powdered sugar to make a glaze (not too runny and not too thick. This one you will have to judge. Top with cherry pie fill and cool whip.

BABY RUTH BARS

1 C. creamy peanut butter

1 C. white corn syrup

½ C. packed brown sugar

½ C. white sugar

6 C. corn flakes

1 C. semi-sweet chocolate chips

2/3 C. peanuts

In a lightly greased bowl, combine corn flakes, chocolate chips & peanuts.

Lightly spray a 9 x 13 pan.

Over medium heat, combine peanut butter, corn syrup, brown sugar and white sugar. Cook, stirring

Occasionally until smooth. Remove from heat and quickly pour over the corn flakes, chocolate chips, and peanuts. Mix until all the corn flakes are coated.

Immediately, and gently, press mixture in prepared pan. Allow to cool completely before cutting into bars.

FUNNEL CAKE

1 C. water

6 T. butter

1 T. sugar

1/8 t. salt

1 C. flour

4 eggs

2 egg whites

Vegetable oil for frying

Powdered sugar, for topping

Boil water, butter, sugar and salt in sauce pan. Add flour and work it until it is all incorporated and forms a ball. Transfer mixture to a bowl and let cool for 3 to 4 minutes. With mixer on lowest speed, add eggs and egg whites one at a time. Once all is mixed and the mixture is smooth, put dough into piping bag, ziplock bag (snip corner), old time plastic ketchup bottle or anything you have that will squeeze out a nice log. If using a piping bag, No. 12 tip is best.

In a heavy pan, heat about ½ inch of oil. Pipe dough into oil, making a free-form lattice pattern; cook on both sides until browned, flipping once. Remove cooked cake to drain on a paper towel and top with powdered sugar. Continue until the batter is gone.

BUTTERCREAM FROSTING

16 oz. marshmallow cream

3 sticks of butter, softened

5 t. lemon juice

1 t. vanilla extract

½ powdered sugar

Beat marshmallow cream on low. Add butter, a little at a time to keep the mixture smooth.

Add lemon juice, vanilla and powdered sugar, scraping down the sides of the bowl occasionally and

continue to be on medium high until smooth and fluffy.