Thanks! I ended up making a special trip to the store - just to be sure. Here's my recipe, which I've been using for a few years now. My kids love it!: http://proverbsthirtyonewoman.blogspot.com/2012/04/making-dandelion-jelly.html Here is a link that might be useful: Dandelion Jelly Recipe

Here is a no fat - low sugar (no processed sugar) dessert Date Cake 0.5 lb Medjool dates 1.5 cups almonds 1. Pit 0.5 lb Medjool dates and mash into a paste. 2. Powder 1.5-2 cups of almonds in a blender and mix with the date paste (add until paste is relatively stiff) 3. Pack stiff paste into a small bowl or cake form, then turn out onto a plate and serve. Optional: Flavoring with strawberries and/or peppermint (dehydrate, powder in blender, and mix with the almond powder in step 2), also mix the almond powder with a small amount of honey for date cake icing. Final product is very rich and we like it best as a small slice served chilled with fresh blackberries, peppermint, and apple slices. The cake will store for 2+ months in a Ziplock in the fridge without loss of freshness. Stephen

1 large box Sugar-free Vanilla Pudding. Milk (amount according to directions on box) Sugar-free condensed milk *(recipe below) Sugar-free, fat-free Cool Whip 8 oz 4-5 bananas Reduced fat Vanilla Wafers. Mix 2% milk (amount noted on pudding box) and pudding with mixer. Add condensed milk and mix. Next, with a spoon, fold in the Cool Whip until thoroughly mixed. Begin by pouring a small amount of the pudding mixture in the bottom of your dish, and then layer wafers, sliced bananas, and pudding mixture. Be sure to save enough of the pudding mixture to cover the top of the pudding. To top off the pudding you can finely crumble a couple of wafers and sprinkle over the top of the pudding. * SUGAR-FREE CONDENSED MILK 1/2 cup water 1-1/4 cups non-fat dry milk. 1 cup Splenda (I sometimes use the Great Value equivalent). 6-8 Sugar-free caramel candy chews. 6 Sprays of I Can't Believe It's Not Butter. 1 tsp. vanilla flavoring. Heat water in a glass measuring cup, in the microwave, to just the boiling point. In a small dish, melt the caramel candy chews. Stir the caramel into the hot water, stirring until fully dissolved. Add non-fat dry milk and mix. Add Splenda, vanilla flavoring, and "butter" spray. Mix until no lumps. Refrigerate for 4-6 hours. (Once you have made this and it is cold, it should be a good thick consistency---but you can change the consistency the next time by using more or less non-fat dry milk). (This sugar-free condensed milk also makes a good pumpkin pie.) ENJOY.

Close your eyes and imagine a four cup square Ziploc container with white goop in it. I didn't take a picture. ;) I finally remembered to do a follow-up. When I first made the Argo pudding recipe (with some small brand organic cornstarch I had in my baking staples), the response was, "eh". I left it and heard nothing more, until the usual cook said, 'She really liked the pudding you made. Can I have the recipe?" Um. Sure. I found the website on my iPad then and there. I also remembered to say I'd scanted the sugar (because I had almost enough in the canister to make as written and figure since she didn't want too sweet, an eighth of an inch less in the measuring scoop would be fine) and salt (because old recipes usually have too much). I also thought, personally, that it tasted starchy, being the recipe was for selling starch, and thought 5 TBSP (or maybe even 4) would be better than 6, at least to try. Today, I finally asked. It's fine but declared too sweet. My response was, "Use less sugar!". :) Thanks again, Nancyofnc! It was the right kind of pudding and easily tweaked.