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3 oz. pkg. sugar-free gelatin 3/4 c. chopped fresh strawberries 1 c. low-fat yogurt or whipped topping Sugar substitute to equal 2 tsp. sugar 3/4 tsp. vanilla Mix gelatin as directed. When cool, add chopped strawberries and yogurt or topping. Blend well. Pour into heart-shaped mold. Chill until set. Unmold and serve. These bonbons are a festive addition to any Valentine celebration. Bonbons 3-ounce package cream cheese, softened 2 cups sifted powdered sugar 1/4 cup cocoa 1 tablespoon plus 1 teaspoon margarine, melted 1 teaspoon vanilla extract Coating Beat cream cheese at medium speed of electric mixer until light and fluffy; gradually add sugar, beating well. Add cocoa, margarine and vanilla; mix well. Shape mixture into 3/4-inch balls and place on waxed paper. Chill one hour. Using two forks, quickly dip balls, one at a time, into warm coating mixture. If necessary to maintain coating consistency, add a small amount of warm milk. Place on waxed paper; refrigerate until coating is firm. Yield: about ll/2 dozen. Coating 2 cups sifted powdered sugar 2 tablespoons margarine, softened
2 tablespoons milk 1/2 teaspoon vanilla extract 2 to 3 drops food coloring Combine sugar, margarine and milk m top of double boiler; place over boiling water. Cook until mixture is smooth. Stir in vanilla and \ food coloring.
Remove double boiler from heat, leaving coating mixture over hot water. Use immediately. Yield: about l‘/2cups. X
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