Yup, they’re SPEEDY SWEETIES. If parfaits, cookies, crepes, and various other dessert-like items are your thing, you’ll be a huge fan of this chapter. Face it: Sweet stuff is delicious. Weeeee!

You’ll Need: large sealable plastic bag

Prep: 5 minutes

1 Fuji apple, cored and cubed

1 no-calorie sweetener packet

½ teaspoon cinnamon

Place cubed apple in a sealable plastic bag. Add sweetener and cinnamon.

Seal bag and shake until evenly distributed. Meanwhile, sing, “Shake, shake, shake…Shake, shake, shake…Shake your apples! Shake your apples!”

MAKES 1 SERVING

You’ll Need: glass

Prep: 5 minutes

3 drops coconut extract

One 6-ounce container fat-free vanilla yogurt

Half a banana, chopped

¼ cup chopped mango

2 tablespoons Fat Free Reddi-wip

1 teaspoon shredded sweetened coconut

Add coconut extract to yogurt and mix well.

Spoon half of the yogurt into a glass, and then top with half of the banana and half of the mango. Repeat layering with remaining yogurt, banana, and mango.

Top with Reddi-wip and coconut shreds and enjoy!

MAKES 1 SERVING

You’ll Need: bowl, microwave-safe bowl, basic skillet, nonstick spray

Prep: 15 minutes

Cook: 5 minutes

1 teaspoon Splenda No Calorie Sweetener (granulated)

¼ teaspoon cornstarch

1/8 teaspoon cinnamon

Dash salt

½ cup chopped apple

1/8 teaspoon lemon juice

1 tablespoon fat-free cream cheese, room temperature

½ cup Cool Whip Free, thawed

Two 9-inch ready-to-use dessert crepes

1 teaspoon fat-free or light caramel dip, room temperature

In a small bowl, mix Splenda, cornstarch, cinnamon, and salt. Set aside.

Place apple in a microwave-safe bowl and sprinkle with lemon juice. Add Splenda mixture and stir to coat. Microwave for 1 minute, and then allow to cool slightly.

Add cream cheese to the apple mixture, and mix until evenly distributed. Fold in Cool Whip.

Lay crepes flat on a dry surface. Evenly distribute apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding the top and bottom toward the center.

Bring a skillet sprayed with nonstick spray to medium-high heat. Place crepes in the skillet with the seam-sides down. Cook until slightly browned, about 1 minute per side. (Flip carefully.)

Plate your crepes and drizzle with caramel dip. Try not to pass out as you dig in!

MAKES 2 SERVINGS

You’ll Need: bowl, glass

Prep: 5 minutes

1 Jell-O Sugar Free Vanilla Pudding Snack

1/3 cup chopped strawberries

1/3 cup blueberries

1/3 cup raspberries

1 Jell-O Sugar Free Chocolate Pudding Snack

¼ cup Fat Free Reddi-wip

In a bowl, combine vanilla pudding with all the berries. Gently mix to coat.

Spoon half of the chocolate pudding into a glass, and then top with half of the vanilla-berry mixture. Repeat with remaining chocolate pudding and vanilla-berry mixture.

Top with Reddi-wip and dive in!

MAKES 1 SERVING

You’ll Need: bowl, small sealable plastic bag

Prep: 5 minutes

½ cup fat-free chocolate ice cream

2 tablespoons Jet-Puffed Marshmallow Creme, room temperatur

½ sheet (2 crackers) low-fat honey graham crackers, lightly crushed

1 teaspoon mini semi-sweet chocolate chips

¼ cup Fat Free Reddi-wip

Spoon ice cream into a bowl and set aside.

Carefully place marshmallow creme in the bottom corner of a sealable plastic bag. Use scissors to snip a tiny hole from the outside of that corner, and squeeze 1 tablespoon of the creme (the rest will stick to the bag!) over your ice cream in a drizzle.

Top with crushed graham crackers and chocolate chips. Finish it all off with a generous squirt of Reddi-wip. Enjoy!

MAKES 1 SERVING

You’ll Need: 12-cup muff in pan, nonstick spray, rolling pin, pizza cutter (optional), bowl

Prep: 10 minutes

Cook: 15 minutes

1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

2½ cups Cool Whip Free, thawed

3 tablespoons sugar-free fat-free vanilla instant pudding mix

1 Jell-O Sugar Free Chocolate Pudding Snack

¼ cup plus 2 tablespoons fat-free or light caramel dip, room temperature

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside.

Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut into 12 squares.

Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little “dough cup.”

Bake in the oven for about 12 minutes, until golden brown. Remove and let cool.

In a large bowl, combine Cool Whip and instant pudding mix. Stir until blended, thickened, and uniform.

Swirl chocolate pudding into the Cool Whip mixture, being careful not to over-stir.

Remove dough cups from the muffin pan and evenly distribute pudding mixture among them. Top each with ½ tablespoon caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve and enjoy!

MAKES 12 SERVINGS

You’ll Need: bowl, wire whisk, large baking sheet, parchment paper

Prep: 15 minutes

Cook: 10 minutes

¼ cup brown sugar (not packed)

2 tablespoons Splenda No Calorie Sweetener (granulated)

2 tablespoons light whipped butter or light buttery spread, room temperature

2 tablespoons no-sugar-added applesauce

2 tablespoons fat-free liquid egg substitute

¼ teaspoon vanilla extract

1/3 cup whole-wheat flour

¼ teaspoon baking soda

¼ teaspoon cinnamon

Dash salt

¾ cup old-fashioned oats

¼ cup raisins (not packed), chopped

Preheat oven to 350 degrees.

In a bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk.

Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.

Add oats and raisins, and mix until both are thoroughly coated with batter.

Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3½ inches wide.

Place baking sheet in the oven and bake for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.

Remove from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool completely. Enjoy!

MAKES 6 SERVINGS

You’ll Need: bowl, wire whisk, large baking sheet, parchment paper

Prep: 15 minutes

Cook: 10 minutes

¼ cup brown sugar (not packed)

¼ cup reduced-fat peanut butter, room temperatur

2 tablespoons Splenda No Calorie Sweetener (granulated)

2 tablespoons light whipped butter or light buttery spread, room temperatur

2 tablespoons no-sugar-added applesauce

2 tablespoons fat-free liquid egg substitute

¼ teaspoon vanilla extract

1/3 cup whole-wheat flour

½ teaspoon baking powder

Dash salt

¾ cup old-fashioned oats

Preheat oven to 350 degrees.

In a bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk.

Add flour, baking powder, and salt, and stir until completely mixed and smooth.

Add oats and mix until they are thoroughly coated with the batter.

Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3½ inches wide.

Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.

Remove from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they’ve totally cooled.) Enjoy!

MAKES 6 SERVINGS

You’ll Need: bowls, wire whisk

Prep: 15 minutes

Chill: 45 minutes plus 3 hours

One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin dessert mix

1 no-calorie sweetener packet

1½ tablespoons lemon juice

¼ teaspoon vanilla extract

2 cups Cool Whip Free, thawed

2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed

In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes, until completely dissolved.

Mix in lemon juice, vanilla extract, and ½ cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

Stir in the Cool Whip. Whisk until thoroughly blended. Divide mixture among 5 small bowls. Refrigerate until firm, at least 3 hours.

Once ready to serve, evenly distribute crushed graham crackers over the pies. Eat up!

MAKES 5 SERVINGS

You’ll Need: 2 small microwave-safe bowls

Prep: 10 minutes

Cook: 5 minutes

1 tablespoon traditional fudge brownie mix

½ teaspoon fat-free liquid egg substitute

½ cup fat-free chocolate ice cream

1 teaspoon mini semi-sweet chocolate chips

2 teaspoons Hershey’s Lite chocolate syrup

2 tablespoons Fat Free Reddi-wip

In a small microwave-safe bowl, combine brownie mix, egg substitute, and ½ teaspoon water, and mix well. Microwave for 45 seconds. Let stand for 5 minutes.

Using a fork, break up and crumble brownie into bits. (You can use your fingers, too—just make sure your hands are clean!)

Spoon ice cream into a small bowl, and top with brownie bits. Set aside.

Place chocolate chips in a small microwave-safe bowl, and cover with syrup. Microwave for 45 seconds. Mix well and pour over the sundae.

Top with Reddi-wip and dig in!!!

MAKES 1 SERVING

You’ll Need: bowl, large pie pan

Prep: 5 minutes

Chill: 1 hour

One 20-ounce can crushed pineapple packed in juice, not drained

1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix

2 cups fat-free vanilla yogurt

1 cup Cool Whip Free, thawed

16 Reduced Fat Nilla Wafers, crushed

Optional topping: Fat Free Reddi-wip

Combine undrained pineapple, pudding mix, yogurt, and Cool Whip in a bowl. Mix until uniform and free of lumps.

Pour into a large pie pan. Refrigerate for 1 hour, or until ready to serve.

Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a squirt of Reddi-wip. Enjoy!

MAKES 8 SERVINGS

You’ll Need: mug

Prep: 5 minutes

One 25-calorie packet diet hot cocoa mix

2 teaspoons Coffee-mate Sugar Free Hazelnut powdered creamer

2 teaspoons unsweetened cocoa powder

2 teaspoons mini semi-sweet chocolate chips

¼ cup Fat Free Reddi-wip

Optional garnish: additional unsweetened cocoa powder

Place all ingredients except Reddi-wip in a mug. Add 1 cup very hot water, and stir until ingredients are fully dissolved, melted, and combined.

Top with Reddi-wip and, if you like, sprinkle with additional cocoa powder. Consume as soon as you can without burning your tongue!

MAKES 1 SERVING

You’ll Need: bowls, large pie pan

Prep: 10 minutes

Chill: 1 hour

Two 10.5-ounce cans mandarin orange segments packed in juice, not drained

1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix

2 cups fat-free vanilla yogurt

1 cup Cool Whip Free, thawed

10 Reduced Fat Nilla Wafers, crushed

Optional topping: Fat Free Reddi-wip

Pour the juice from the oranges into a large bowl. Add pudding mix, yogurt, and Cool Whip, and mix until uniform and free of lumps. Set aside.

Place 8 orange segments in a small bowl, to be used later for topping, and refrigerate.

Roughly chop all the remaining oranges, and gently mix them into the pudding mixture.

Pour contents of the bowl into a large pie pan. Refrigerate for 1 hour, or until ready to serve.

Just before serving, sprinkle crushed Nilla Wafers over the majority of the top of the dish, leaving an uncovered circle in the center.

Arrange reserved orange segments decoratively in the circle. If you like, finish off each serving with a squirt of Reddi-wip. Enjoy!

MAKES 8 SERVINGS