Raspberry Torte is lower in fat and calories than you'd think. Skim milk and fat-free whipped topping are the secrets to its lighter profile. +++++ RECIPE ""Light Raspberry Torte"" Prep Time: 20 minutes (Ready in 2 hours 50 minutes)       3/4 cup skim milk           2 (10.5-oz.) pkg. miniature marshmallows     2 tablespoons butter           2 tablespoons seedless raspberry jam  1 1/2 cups graham cracker crumbs           2 (10-oz.) pkg. frozen raspberries in syrup, partially thawed   1/4 cup chopped nuts, toasted if desired*           1 (8-oz.) container frozen fat-free whipped topping, thawed 1. In Dutch oven or large saucepan, combine milk and marshmallows. Cook over medium low heat until marshmallows begin to melt, stirring frequently. Stir constantly until smooth. Remove from heat. Cool to room temperature, about 30 minutes. 2. Meanwhile, in medium saucepan, combine butter and jam; cook over low heat until melted and smooth, stirring frequently. Remove from heat; stir in crumbs until well mixed. Reserve 1/2-cup crumb mixture for topping. Press remaining mixture firmly in bottom of ungreased 12x8inch (2-quart) or 13x9inch (3-quart) baking dish. 3. When marshmallow mixture is cool, fold in partially thawed raspberries and nuts until well blended. Fold in whipped topping. Pour evenly over crust. Sprinkle with reserved crumbs. Refrigerate at least 2 hours or until firm. 12 servings TIP: * To toast nuts, spread on cookie sheet; bake at 350 degrees F. for 5 to 7 minutes or until golden brown, stirring occasionally.      

My friend Aggie sent this great hearty recipe!! It will be perfect for these winter days!! This is one of my favorite meals!!!

""Stuffed Shells"" 1 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup beef broth 1/4 cup fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1/3 cup Parmesan cheese, grated Ground pepper to taste 12 oz. box jumbo macaroni shells, cooked 1 - 12 oz. jar spaghetti sauce 2 cups mozzarella cheese, shredded Saute ground beef, onion and garlic in a saucepan. Drain off any fat. Add beef broth, parsley, basil, pepper and Parmesan cheese and mix well. Stuff each shell with meat mixture and place in a glass baking dish. Pour sauce over shells and sprinkle with mozzarella cheese. Bake for 30 minutes at 350 degrees. A lot of stuffed shells recipes only use cheese for the stuffing. We like this recipe because of the meat and the fact that, well, I guess we are carnivores, or omnivores to be more precise. If you are not a carnivore, or omnivore than you can omit the ground beef and substitute sun-dried tomatoes or some chopped spinach in the filling. The Skinny: Use the leanest ground beef you can find. Also substitute low fat beef broth. You can probably get away with low fat Parmesan because it is in the sauce. I would not recommend low fat mozzarella because you need the gooey factor.