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• 1 cups vanilla soy milk
• 2 cups whole milk
• 3 teaspoons unflavored gelatin
• 2/3 cup splenda
• 5 oz Dagoba New Moon chocolate, chopped
• 1 tangerine, segmented
• 1/8 cup slivered almonds, blanched
• non-stick vegetable spray
• 6 small cylindrical molds (4-6 ounces)

1. Spray molds with non-stick vegetable spray. Set aside.

2. Pour 1 cup cold soy milk into a small bowl and sprinkle with gelatin. Allow the gelatin to absorb (bloom) the milk for about 10 minutes.

3. Heat the heavy cream in a small saucepan. Bring to a boil. Lower heat to a simmer. Stir in splenda, chocolate and vanilla. Once chocolate has melted add the nonfat milk mixture. Stir until gelatin has been incorporated.

4. Carefully pour panna cotta into mold and place into refrigerator. Allow to sit in refrigerator overnight

5. When ready to serve gently run a knife around the edge of the mold to loosen. Run warm water over bottom of mold. Invert mold over a plate and allow panna cotta to fall out of the mold onto the center of the plate.

6. Garnish the plate with tangerine segments and almond slices.

• 3 tablespoons tapioca pearls
• 3/4 cup unsweetened coconut milk
• 3/4 cup water
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup Splenda®
• 2 egg yolks

1. Soak tapioca in water overnight. Drain off water before using.
2. Combine tapioca, coconut milk, water, and cream. Bring to a simmer and cook for 1 hour. Remove from heat and add vanilla and Splenda®. In separate bowl add eggs and whisk in a small amount of tapioca mixture. Whisk the egg mixture back into the saucepan containing the tapioca.
3. Pour into bowl and chill until set

• 1 tablespoon gelatin
• 2 tablespoons cold water
• 1 cup buttermilk
• 2 cups whipping cream
• 1/3 cup Splenda®
• 1 teaspoon vanilla

1. Combine gelatin and water in a small bowl. Allow gelatin to “bloom” for five minutes.
2. Bring the whipping cream to a slow boil in a saucepan..
3. Remove from heat and add gelatin, vanilla and Splenda®.
4. Pour custard into bowls and chill until set.

• ¾ cup each of chunked cantaloupe, pineapple, apples, strawberries and kiwi
• ½ cup non-fat plain yogurt
• ½ cup pureed non-fat cottage cheese
• 1 packet Splenda®
• 1 teaspoon real vanilla extract
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 4 10 inch kabobs

1. Skewer fruit chunks on kabobs, alternating the fruits; generally will hold two of each piece.
2. Mix the yogurt, cottage cheese, Splenda® and spices and chill dip for at least ½ hour. Serve with fruit kabobs.

• 2 slices raisin bread
• 1/4 cup crushed pineapple
• 1/4 cup ricotta, skim
• 1 tablespoon honey
• 1/4 teaspoon cinnamon

1. Place crushed pineapple on bread slices. Spread ricotta over the pineapple. Drizzele the honey and sprinkle the cinnamon over the ricotta.
2. Preheat oven to broil.
3. Place bread slices on cookie sheet. Place in oven and cook for 3-4 minutes until ricotta melts.
4. Remove from oven and enjoy.

• 2 cups short grain brown rice
• 2 cups apple juice
• 1 cup water
• 1/4 cup raisins
• 1/4 cup vanilla flavored soy milk
• 2 teaspoon vanilla
• 2 tablespoon maple syrup
• 1/2 teaspoon cinnamon

1. In a sauce pan bring juice, water and rice to a boil. Cover and simmer for 45 minutes or until all liquid is absorbed.
2. Stir in soy milk, raisins, and vanilla. simmer for 10 minutes. Stir in maple syrup and cinnamon.
3. Serve warm or chilled