Recipes from Louise
By Louise McClain Special to The True Citizen

There's nothing like a cool, light dessert to complete that special meal you've prepared for your family. And with summer still to come, these desserts are sure to become family favorites.

Peach Mousse 1 pkg. (3 oz.) peach or orange gelatin 1 cup boiling water 3 medium ripe peaches, sliced 2 tablespoons honey ¼ tsp. almond extract ½ cup whipping cream, whipped or 1 cup whipped topping Fresh mint and additional peach slices, optional

In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1½ hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired. Makes 8 servings.

Nutritional Analysis: One serving (prepared with sugarfree orange gelatin and light whipped topping and without garnish) equals 46 calories, 23 mg sodium, 1 mg cholesterol, 10 gm carbohydrate, 1 gm protein, 1 gm fat.

Diabetic Exchange: ½ starch.

Lime Chiffon Pie 2/3 cup boiling water 1 pkg. (4-serving size) lime flavor sugar free gelatin Ice cubes ½ cup cold water 1½ tsp. grated lime peel 2 TBSP lime juice 2 cups thawed Free Whipped Topping 1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes or until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate at least 4 hours or overnight. Garnish with thin lime wedges and/or lime zest. Store leftover pie in refrigerator.

Banana Split Cake 1½ cups Graham Cracker Crumbs 1 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8 oz. each) cream cheese, softened 1 can (20 oz.) crushed pineapple, drained 6 medium bananas, divided 2 cups cold milk 2 pkg. (4-serving size each) vanilla flavor instant pudding & pie filling 2 cups thawed whipped topping, divided 1 cup chopped pecans

Mix crumbs, ¼ cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min. Beat cream cheese and remaining ¾ cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple. Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Lemon Fruit Dream

1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple chunks in juice, drained 2 bananas, cut in half lengthwise, then cut into 1-inch chunks ¼ cup halved maraschino cherries, drained 1 container (6 oz) thick & creamy lemon supreme low-fat yogurt

In medium bowl, mix all ingredients. Makes 6 servings (½ cup each). Fruit may be mixed several hours ahead of time. Refrigerate and fold in the yogurt just before serving.