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Prep: 15 min, Cook: 25 min.
2 cups all purpose flour
1 Tbs. baking powder
1/2 tsp. salt (necessary)
1/2 cup sugar
1 egg, lightly beaten
1/2 cup lowfat milk
1/4 cup unsalted butter, melted
1 cup Driscoll's blackberries

Preheat oven to 375°F. Butter 12 muffin tins or line with paper muffin liners. Set aside 1/4 cup flour. Combine remaining flour, baking powder, salt and sugar in a mixing bowl. Stir in remaining ingredients, except berries, just enough to dampen flour. Do not overmix. Mixture should be lumpy. Sprinkle reserved flour over berries and gently stir into batter. Fill each muffin tin 2/3 full. Bake 25 minutes or until tester comes out clean when inserted in center.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 155, fat 4.6g, 26% calories from fat, cholesterol 26mg, protein 3.0g, carbohydrates 26.1g, fiber 1.2g, sugar 10.6g, sodium 109mg, diet points 3.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.1, Bread: 0.9, Lean meat: 0.1, Fat: 0.8, Sugar: 0.5, Very lean meat protein: 0.0

Prep: 15 min, Cook: 50 min, plus refrigeration time.
3 eggs
1 cup sugar
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 cup unsalted butter, melted
2 cups lowfat milk
6 slices rhodes bread, baked according to package directions
1/2 cup raisins
1/2 cup chopped pecans
2 cups lowfat vanilla frozen yogurt

Beat eggs in an electric mixer on high speed until frothy. Add next 5 ingredients. Continue beating on a lower speed while adding milk. Cut baked bread slices into 1 inch cubes with the crusts on. Butter inside of a 9 inch baking dish and add bread cubes. Sprinkle raisins and pecans over bread cubes. Pour milk mixture over bread cubes. Cover and refrigerate 40-60 minutes. Stir bread cubes after 30 minutes of soaking to completely submerge all bread cubes.

Preheat oven to 325°F. Bake 45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 383, fat 14.0g, 32% calories from fat, cholesterol 88mg, protein 8.5g, carbohydrates 58.9g, fiber 1.8g, sugar 36.5g, sodium 195mg, diet points 9.0.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.5, Bread: 0.7, Lean meat: 0.4, Fat: 2.3, Sugar: 2.0, Very lean meat protein: 0.0

Prep: 15 min, Cook: 20 min, plus rising time.
1/2 lb. light cream cheese, softened
1/4 cup sugar
1 tsp. lemon juice
2 Tbs. unsalted butter, melted
1/4 cup raisins
1 loaf sweet dough, thawed
1 Tbs. all purpose flour
1 cup powdered sugar
1/2 tsp. vanilla extract
1 Tbs. plus 1 tsp. milk

Combine first 3 ingredients and half the melted butter in a bowl. Mix thoroughly. Stir in raisins and set aside. Roll out dough on a lightly floured surface forming a 12x15 inch rectangle. Spread with cream cheese mixture. Starting with shorter side, roll up tightly. Pinch edge to seal. Form a ring and place seam-side down on a large cookie sheet that has been coated with nonstick cooking spray. With scissors, make cuts nearly to the center of ring about 1-1/2 inches apart. Turn each slice on its side, resting on the adjoining slice. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1-1/2 hours, or until almost doubled in size.

Preheat oven to 350°F. Remove plastic wrap. Bake 20-25 minutes or until golden brown. Make glaze by combining last 3 ingredients and remaining melted butter. Glaze while pastry is still warm.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 325, fat 7.2g, 20% calories from fat, cholesterol 18mg, protein 8.4g, carbohydrates 56.6g, fiber 1.9g, sugar 26.4g, sodium 453mg, diet points 7.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 2.0, Lean meat: 0.4, Fat: 1.0, Sugar: 1.3, Very lean meat protein: 0.0