INGREDIENTS-ORANGE FLUFF :

1 1/2 cups Smuckers Sugar free Orange Marmelade.
1 cup Smuckers Sugar free Apricot preserves.
1 (16oz) container nonfat cottage cheese.
1 (3oz) packages sugar free orange flavored gelatin mix.
1 (16oz) container "lite" non-dairy whipped topping, thawed.

DIRECTIONS:

In a large bowl, combine the marmelade and preserves; mix together with the cottage cheese.

Add dry orange gelatin powder and stir until well blended.

Fold in thawed whipped topping and refrierate mixture for at least an hour...Serve ice cold.
I top with dolop od cool whip ans several very thin orange slices. Makes 8servings.

INGREDIENTS - STRAWBERRY CREME PIE

1 quart fresh medium strawberries
1 tablespoon Splenda or Equal (equals 1 1/2 pkts.)
Pastry for single crust 9 inch pie, baked.
1 package (8oz.) reduced fat cream cheese, softened.
1 cup vanilla flavored light non-fat yogurt.
1/4 cup Splenda or Equal (equals 6 packets)
1 tablespoon lemon juice

DIRECTIONS:

Remove stems from several strawberries and slice to make 1 cup.
Toss with 1 tablespoon Splenda. Spread on bottom of baked pie shell.
Beat creme cheese, yogurt, 1/4 cup Splenda and 1 tablespoon lemon juice until swmooth and fluffy.
Spread over sliced strawberrys in pie shell.
Remove stems from all but one large strawberry. Cut berries lengthwise in half.
Place, cut side down, over cream cheese mixture, around outer edge of pie crust, with pointed end of berry facing center of pie.
Make several thin slits in last whole berry starting near top and going to pointed end.
Press gently with fingers to form "fan." Place in center of pie.
Refrigerate pie at least 4 hours before seving. Makes 8 servings.