NOT Diet Related

How about fudge cut in small pieces?

mini cookies which are easy to make, nanaimo bars, fudge, peanut butter cups (home made) etc etc etc... the list is endless.

Thought you might like this idea because you can make the servings any size you want:
Ingredients:
Cream Cheese
Marshmallow Cream
Strawberries
Blueberries
or any fruit that you would dip into the cream cheese mixture
mix cream cheese and marshmallow cream set aside
then in your individual servings layer blueberries, cream cheese mixture, then strawberries
Hope this helps

another idea forthe mini cheesecakes is to use oreo cookies, my daughter made them and they were yummy!!

take a boxed cake mix, instead of the oil, use melted butter, instead of the egg use only the egg whites, add a tsp of vanilla and bake like normal. cut into small pieces and top with whipped cream and fresh berries!!!! soooo good!!!

you could make brownies, top with a little cocoa and toffee pieces, then cut into small pieces and top with a small scoop of ice cream.

1 cup karo syrup bring to a small boil, add 1 cup sugar bring to a small boil, add 1 cup peanut butter, bring to a small boil....take off heat and add 1/2 box of corn flakes, pour into a cake pan, let cool. when cooled cut into pieces.( dont let it boil too long or it will burn)


i hope this helps!!! good luck!!

I was just at target picking up a cupcake pan, they had a mini-bar pan. Make your favorite bar cookies individual servings.

If you like to bake, I took my favorite cream puff recipe and made mini versions. I used a bag to pipe the dough from. They were about the size of a half dollar. Used the same process to fill them with a mixture of SF pudding/dream whip (makes a mousse type mixture). I use gallon ziplock bags to pipe with, no messy clean up. Fill, snip a corner and use.

If you make a sugar free dessert, label it so. I cannot have sugar because of my RNY surgery, and I appreciate going to functions like this that have something sugar free.

someone else just posted something about small peanut chocolate cups that uses splenda. It looks good. You might want to look it up

Mini-Tiramisu Cups

6 oz. cream cheese or mascarpone cheese
1/3 cup confectioners' sugar
2 tbsp. unsweetened cocoa powder
2 tbsp. milk
1 tsp. vanilla extract* (see note)
4 large phyllo cups *(See How to Make Phyllo Cups below), at room temperature
1/2 cup frozen non-dairy whipped topping, thawed
3/4 cup mixed berries (optional)
1/4 cup semisweet chocolate shavings or chocolate curls

Instructions:
In a medium bowl, with an electric mixer at medium speed, beat the cream cheese (or mascarpone cheese, if using), confectioners' sugar, cocoa powder, milk and vanilla; with a rubber spatula, fold in the whipped topping. Refrigerate, covered, at least 1 hour.

Fill the phyllo cups with the cocoa mixture; top with the berries (if using) and sprinkle with the chocolate shavings or chocolate curls.

Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and fit with a tip before spooning in the filling. If you don't have a tip, don't worry, you can still pipe the mixture from the hole.

Makes 4 servings.

*Note: If desired, you can substitute the vanilla extract with a little bit of brandy or rum flavoring to give these little goodies an extra bite.

How To Make Phyllo Cups

Note: You will need one package of store-bought frozen phyllo sheets, thawed.

Comments:
These versatile cups can be made ahead of time and filled with sweet fillings. They are made in muffin tins and can be made in any size depending upon what you use.

1. Preheat oven to 325 degrees F (160 C). Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil. To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated or confectioner's sugar after brushing with butter or oil.

2. Cut squares with scissors from the phyllo for various muffin pan sizes: (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups. Spray the muffin tins with vegetable oil spray.

3. Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.

4. Bake the empty shells until they are crisp and golden about 7 to 10 minutes. Remove them from the oven and let them cool completely before filling. The empty cups can also be frozen. The cups can be prepared and baked 2 to 3 days in advance and stored in a covered airtight container.

5. Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.

mini cookies which are easy to make, nanaimo bars, fudge, peanut butter cups (home made) etc etc etc... the list is endless.

You must be from Canada, I was waiting for someone to say what are Nanaimo bars? haha!! Nanaimo bars are perfect for large groups. And could be fancied up with whipped cream and choclate shavings

Strawberry Croissants

1 container bake and serve croissants
1 tub light strawberry cream cheese
4 graham crackers, crushed
2 cups strawberries, sliced

Remove croissant dough from tube, but do not unroll it. Cut croissants into 18 pieces. Place on cookie sheet. Follow baking instruction on the croissant package. (Forgive me, I'm doing this recipe from memory...) When croissants are cooled spread cream cheese over them. Sprinkle with strawberries and graham cracker crumbs.

**You can use the honey and nut cream cheese and that's really good with cashews, and crushed kit kat bars. The possibilities are endless with this one!**