The recipes originally called for Somersweet, but had conversions.  As I
don't use Somersweet, I converted these recipes.  Have fun.

* Exported from MasterCook *

                         Dark Chocolate Mousse

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 3             ounces  unsweetened baking chocolate -- 3 squares
 2        tablespoons  unsalted butter
 2               cups  heavy cream -- well chilled
 2        tablespoons  unsweetened cocoa powder
    1/2           cup  Splenda granular
 1           teaspoon  brandy
 1           teaspoon  vanilla extract

In microwave or double boiler, melt chocolate and butter. To melt chocolate
in microwave, heat 30 sec at low power. Still and repeat until smooth.

With an electric mixer or wire whisk, whip the cream until it starts to
become fluffy.  Add the cocoa, Splenda, brandy, and vanilla.  Continue to
whip until soft peaks form.

Gently fold the cream into the melted chocolate.

Serve immediately or chill.

Source:
 "Somersize Desserts"
Copyright:
 "2001"
                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 584 Calories; 62g Fat (87.8% calories
from fat); 5g Protein; 14g Carbohydrate; 4g Dietary Fiber; 179mg
Cholesterol; 49mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 12 1/2 Fat.

* Exported from MasterCook *

                             Orange Souffle

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 6              large  egg yolks -- room temp
    1/3           cup  Splenda granular
 2          teaspoons  orange extract
 2          teaspoons  orange zest
    1/4           cup  heavy cream
 6              large  egg whites -- room temp
    1/4           cup  splenda granular

Preheat oven to 450.

Butter a 1 qt. souffle dish

Beat the eggs yolks and 2 t Splenda until light and tripled in volume, about
6-8 min.  Add the orange extract, zest, and heavy cream. Continue to beat
for another minute.

In another bowl, beat egg whites until frothy. Add 1 t Splenda and beat
until stiff peaks form.

Gently fold the egg whites nto the yolk mixture until well incorporated.

Transfer the mixture to a souffle dish and bake for 15-20 min.

Cuisine:
 "French"
Source:
 "Somersize Desserts"
Copyright:
 "2001 Suzanne Somers"
                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 13g Fat (66.6% calories
from fat); 10g Protein; 5g Carbohydrate; trace Dietary Fiber; 339mg
Cholesterol; 98mg Sodium.  Exchanges: 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
2 Fat.

NOTES : For  straighter, taller souffle, add a parchment paper collar before
baking: Cut a 24" long piece of parchment paper; fold it in half, it will be
about 8" wide; butter it on one side; wrap around the outside of the soffle
dish, with the buttered side against the dish; secure it with a piece of
string or staple it together; bake as usual and remove immediately before
serving.

* Exported from MasterCook *

                            Wild Berry Fool

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Desserts                        Fruit

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1                cup  whipping cream
    1/4           cup  Splenda granular
 1              pound  raspberries -- unsweetened, frozen

                       -- Berries for garnish

Place the cream and the Splenda in a mixing bowl and whip with an electric
mixer until soft peaks form.  Do not overbeat.

Place the berries in a food processor and pulse until the berries are
chunky.

Fold the berries into the whipped cream until well combined.  Taste and add
adddional Splenda if necessary.

Spoon into serving dishes and chill.  Garnish with whole berries before
serving.

Source:
 "Somersize Desserts"
Copyright:
 "2001"
                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 23g Fat (73.9% calories
from fat); 2g Protein; 16g Carbohydrate; 7g Dietary Fiber; 82mg Cholesterol;
22mg Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

* Exported from MasterCook *

                            Raspberry Sorbet

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Ice Cream

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2 2/3           cups  raspberries -- fresh or frozen
    1/3           cup  water
    1/2           cup  Splenda granular
 2        tablespoons  lemon juice

Place all ingredients in food processor or blender and blend until smooth.
Check sweetener level for taste.

Place in ice cream maker and freeze according to directions.

Source:
 "Somersize Desserts"
Copyright:
 "2001 Suzanne Somers"
                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 43 Calories; trace Fat (6.6% calories
from fat); 1g Protein; 13g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
1mg Sodium.  Exchanges: 1/2 Fruit.