Desserts

Makes 4 servings (1/2 cup per serving) 1/8 cup sugar 1 tablespoon honey 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 egg 6 ounces canned evaporated skim milk 8 ounces canned cooked pumpkin 1/4 cup reduced-calorie frozen whipped topping, thawed Preheat oven to 325°F. Combine first seven ingredients in a large bowl. Using an

Makes 4 servings (1/2 cup per serving) 1/3 cup flaked sweetened coconut 1 tablespoon all-purpose flour 1/4 teaspoon vanilla extract Dash of salt 1 egg white 8 teaspoons sugar Cooking spray 1 half small graham cracker, crumbled 1 tablespoon plus 1 teaspoon trans-fat-free margarine, melted 10 ounces unsweetened canned crushed pineapple, with juice 1/8 cup

Makes 4 servings (2/3 cup pudding per serving) 11/3 cups mashed cooked sweet potato 1/2 cup sugar 2 teaspoons ground cinnamon 2 teaspoons grated orange rind 1 teaspoon salt (omit if on a low-sodium diet) 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/3 cup egg substitute 16 ounces evaporated skim milk Cooking spray Combine

Makes 4 servings (1/2 cup strawberries with 4 tablespoons cheese mixture per serving) 1/2 cup part-skim ricotta cheese 1/2 cup vanilla low-fat yogurt 1 tablespoon sugar 1 teaspoon grated orange rind 1 teaspoon vanilla extract 2 cups quartered strawberries Combine the first five ingredients in a blender; process until smooth. Spoon the cheese mixture into

Makes 4 servings (3 pineapple spears per serving) 1 (21/2-pound) fresh pineapple, peeled and cored 1 tablespoon plus 1 teaspoon honey 11/2 teaspoons trans-fat-free margarine Fresh mint, minced (optional) Cut pineapple lengthwise into 12 spears. Arrange spears on a broiler pan, and set aside. Combine honey and margarine in a small saucepan; place over low