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DESSERTSBrownie Bites with Caramel Fluff 
Ingredients:•Crisco® Original No-Stick Cooking Spray•1 (12.35 oz.) package Pillsbury® Reduced Sugar Chocolate FudgeBrownie•1/3 cup Crisco® Pure Vegetable OilOR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA•3 tablespoons water •1 large egg•1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping,plus additional for drizzling if desired•2 cups sugar free frozen whipped topping, thawed•2 teaspoons mini semi-sweet chocolate chipsDirections:HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stickcooking spray.COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokeswith spoon. Spread evenly in prepared pan.BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubesin 1 1/2-quart serving dish.STIR caramel topping in bowl until smooth. Whisk in whipped topping untilblended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips.Drizzle with additional caramel topping, if desired.
 
Berry Patch Parfait
Ingredients:•2 tablespoons Smucker's® Strawberry Low Sugar Preserves•1 (6 oz.) container sugar free vanilla yogurt•1 cup low-fat granola cereal•1 cup fresh mixed berriesDirections:COMBINE preserves and yogurt in bowl, mixing until well combined.LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4cup berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries.GARNISH with dollop of remaining yogurt mixture and a whole strawberry.
Berries and Cream Cake Roll
Ingredients:•Crisco® Flour No-Stick Spray•4 large eggs, separated•3/4 cup granulated sugar •1 teaspoon vanilla extract•3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® AllPurpose Flour •3/4 teaspoon baking powder •1/4 teaspoon salt•Powdered sugar •1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves•1 cup heavy cream•Fresh fruit and mint sprigs for garnish (optional)Directions:HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stickcooking spray.
 
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beategg yolks in separate bowl 3 minutes or until slightly thick and light lemoncolored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.SIFT together flour, baking powder and salt in small bowl. Add to egg yolkmixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar ontoclean kitchen towel. Loosen cake edges from pan. Immediately invert ontotowel. Gently roll cake with the towel into a log, starting at long end. Coolcompletely, about 45 minutes.CHILL beaters and mixing bowl from electric mixer 10 minutes in preparationfor next step. Stir preserves slightly for easier spreading.BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spreadcarefully with preserves, then with whipped cream. Reroll cake without towel.Wrap in plastic wrap. Chill 2 to 3 hours or overnight.SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, beforeserving.
Banana Brownie Split Sundaes
Ingredients:•Crisco® Original No-Stick Cooking Spray•1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie•1/2 cup Crisco® Pure Vegetable Oil•1/4 cup water •2 large eggs•1 quart (4 cups) strawberry ice cream•2 bananas, sliced•1 cup sliced fresh strawberries•2/3 to 1 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
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