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Desserts

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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
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
Zabaglione
Chocolate Tortillas

1/2 cup flour
1/2 cup sugar
3 Tablespoons good quality unsweetened cocoa
1/4 cup skim milk
2 egg whites
1/4 cup oil
1-1/2 teaspoon vanilla
1/4 teaspoon salt

Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight. Then, heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter
into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side. If you have a taco rack, put the soft tortilla in that to firm up, or drape it over a rack. Makes 10 tacos.

Filling:
Fill with whatever fruit if fresh and wonderful:
Strawberries (grind a tiny amount of fresh pepper over them, or if they're not especially sweet, slice and sprinkle with balsamic vinegar and let sit for an hour) or Raspberries, Blackberries, Blueberries, Chopped mango, Kiwi, Sliced peaches (grate some nutmeg over them)