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INGREDIENTS

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 1/2 cups cold nonfat milk
• 1 (1ounce)package fat-free sugar-free instant vanilla pudding mix
• 1 cup thawed Cool Whip Lite
• 2 cups raspberries
• 2 tablespoons powdered sugar

DIRECTIONS

1. PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
2. Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
3. SPOON onto baking sheet covered with parchment paper.
4. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a”crust.
5. “Bake 1-1/2 hours.
6. Cool.
7. POUR milk into large bowl.
8. Add dry pudding mix.
9. Beat with wire whisk 2 minute or until well blended.
10. Gently stir in whipped topping.
11. Refrigerate 15 minute or until slightly thickened.
12. Place meringue on serving plate.
13. Spoon pudding mixture onto meringue, leaving a border of meringue showing.
14. Place raspberries over pudding.
15. Sprinkle with powdered sugar.

INGREDIENTS

• 1/3 cup quick-cooking oatmeal
• 2 tablespoons crunchy peanut butteror smooth peanut butter (Adams)
• 3 teaspoonsraspberry jam (Smuckers)
• 1/2 cup water

DIRECTIONS

1. Microwave oatmeal and water on high for 1 minute and 20 seconds or until the oatmeal just starts to "bubble.".
2. Stir.
3. Add peanut butter and jam randomly on top of oatmeal; microwave again for 20-30 seconds, or until the peanut butter melts.
4. Stir and enjoy.

INGREDIENTS

• 1 cup butter(softened to room temperature)
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup milk
• 2 teaspoons vanilla

DIRECTIONS

1. Cream butter and peanut butter together.
2. Add half the powdered sugar and blend.
3. Blend in milk and vanilla.
4. Add remaining powdered sugar.
5. Stir until smooth and well blended.

INGREDIENTS

• 1 lb fettuccine pasta
• 4 quarts boiling water
• 1 tablespooncooking oil
• 1 teaspoon salt
• 1/4 cup margarine, melted
• 1 pinchsalt and pepper , to taste
• 1 cupwhipping cream
• 8 ounces Velveeta cheese
• 8 slices bacon, cooked and diced

DIRECTIONS

1. Cook Fettucine until tender (5-7).
2. Add melted margerine, salt and pepper and keep warm.
3. Meanwhile, heat cream, cheese and bacon in saucepan until cheese is melted.
4. Add to noodles and toss.

INGREDIENTS

• 500 gspinach tagliatelle , cooked per package directions
• 50 g butter
• 4 fresh sage leaves
• 2 cloves garlic, peeled and finely chopped
• 200 g smoked salmon, cut in strips
• 50 g shelled pistachio nuts
• 4 tablespoons fresh lemon juice
• 4 tablespoonswhiskey
• 200 g mascarpone cheese
• fresh ground black pepper, to taste

DIRECTIONS

1. In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
2. Add the garlic to the pan, and saute for 30 seconds.
3. Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don’t be alarmed).
4. Add the lemon juice and the whiskey, and cook for another minute.
5. Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
6. Add ground black pepper to taste.
7. Add the hot cooked pasta to your pan and mix it well into the sauce.
8. It is now ready to serve!