Chocolate Delite and Blueberry Cobbler

Winning recipes submitted for Palmetto Health Heart Hospital's third annual "Be Sweet To Your Heart" bake-off:

Chocolate Delite:

Makes: 24 servings
Prep Time: 25 minutes

20 reduced fat Oreos - crushed
5T butter - melted
8oz fat free cream cheese - softened
2T skim milk
1 1/4 C fat free whipped topping
3 1/4 C skim milk
2 pkg (4 serving size) fat free, sugar free chocolate fudge pudding mix

Crush Oreos and mix with melted butter, press into the bottom of a 13x9 pan. Put in fridge for 10 minutes.

Combine softened cream cheese and 2 T milk. Use wire whisk until smooth. Gently add 1 1/4 C whipped topping, put on top of crust and spread it out. Add pudding mixes to 3 1/4 C milk and stir until thick. Pour over white layer. Top with remaining whipped topping, spread evenly over chocolate layer.

Grate chocolate shavings over whipped topping. Serve chilled.

Blueberry Cobbler:

Prep Time: 15 minutes
Bake Time: 20 - 30 minutes
Preheat oven to 350 degrees

1 can lite crushed pineapple
1 can lite blueberry pie filling
1/4 cup SPLENDA
1 box yellow cake mix
1 stick low fat butter/margarine
1 cup chopped pecans (may omit)

In a 9x13 glass baking dish or oven proof casserole bowl, add the following ingredients in order:

Pour pineapple and juice (do not drain) into bowl
Pour blueberries over pineapple (do not stir)
Pour SPLENDA over blueberries
Pour package of dry cake mix over blueberries and SPLENDA, spread evenly
Pour melted butter over cake mix
Add chopped pecans
Poke 'knife slits' in several places throughout mixture

Bake at 350 degrees until top is brown

Serve warm with low fat vanilla ice cream, or serve cold alone.