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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Chocolate Filled Meringue Shells with Strawberry Sauce

2 egg whites
1/4 tsp cream of tartar
dash salt
3/4 cup sugar
1/4 tsp vanilla extract
chocolate filling *
10 oz package frozen strawberries in syrup, thawed

Heat oven to 275. Line 10 muffin cups with paper baking cups. In small mixer bowl, beat egg whites with cream of tartar and salt at high speed until soft peaks form. Beat in sugar, 1 tbs at a time, beating well after each addition until stiff peaks hold their shape, sugar is dissolved, and mixture is glossy. Fold in vanilla. Spoon about 3 tbs mixture into each cup. Using back of spoon, push mixture up sides of cups forming well in center. Bake 1 hour or until meringues turn delicate cream color and feel dry to the touch. Cool in pan on wire rack. Before serving, carefully remove paper from shells. For each serving, spoon 1 heaping tbs chocolate filling into shell. In blender, mix berries and syrup until smooth. Spoon over filled shells.

Serves 10

* Chocolate filling: Beat 4 oz softened light cream cheese and 1/4 cup Hershey's cocoa on medium speed until blended. Gradually add 3/4 cup powdered sugar, beating until well blended. Fold in 1 cup light nondairy whipped topping