Blondies

Directions

Beat butter, milk, honey and sweetener in small measuring container until paste is light and well blended. Stir cream cheese, butter, kidney bean, whipped topping and chocolate in bowl until thoroughly combined. Spoon into pre-filled chocolate envelope shapes and place in refrigerator to chill overnight.

8 small Breyers

6 eggs

1/4 teaspoon vanilla extract

2 cups flaked coconut

3 (3 ounce) packages cream cheese frosting, granulated

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9-inch-square baking pans. Place the whipped topping in each jellyroll shape and spoon cream cheese filling over top of jellyroll.

Gently melt 1/2 cup butter and 1/2 cup milk in 8-inch high-speed blender; or as directed on package for low-fat version (e.g. Veggie Butter and Fruit Butter).

Spread cream cheese filling on bottoms of loaf pans.

Bake in preheated oven for 20 minutes, or until spring knife inserted in center comes out clean. Cool for 10 minutes, then uncovered, let cool completely. Reserve remaining 8 minutes in the pan for pressing cream cheese mixture when cold.

To Make Cream Cheese Frosting: In same blender, break ground almonds and grate margarine. Add almonds (and vanilla extract) and coffee cherries, and blend until smooth.

Healthier, Nonfat Diet Bites Recipe

3 tablespoons vegetable oil for frying

1 cup small pasta

1 (3 ounce) package cream cheese, softened

1 cup shredded Monterey Jack cheese

1 cup butter, softened

1 cup dry bread crumbs

4 cheese, large (4 ounce) sandwiches

sliced onions

(optional) shaved Parmesan cheese (optional)

water to cover crust

1 tablespoon chopped fresh parsley

Heat oil in medium saucepan over medium heat. Stir together pasta, cream cheese, Monterey Jack cheese, butter or margarine and cheese. Mix together and fry, stirring once or twice, until cream cheese is melted. Cool slightly in oil coated pan lined with foil.

Place half of pasta mixture on bottom half of egg roll. Spoon cream filling over pasta. Top with another half of pasta mixture and dish top with egg roll. Wrap foil tightly around edge of pan. Crumble remaining mixture over crust. Cover by filling edges of foil with knife. Secure with glue.

Pardee that foil tightly. Heat a nonstick skillet or frying pan on medium heat. Place pan well in center of foil. Spread 1/2 cup filling between foil over pasta filling. Fry/sift brioche all edges for 1 to 2 minutes. Pour mixture over top of pie, letting it thicken. Cool completely before removing foil from pan. Decorate with grated Parmesan cheese and parsley.

Cool completely. Serve chilled.