Here's a couple "sauce on the bottom" cake puddings: Diane's Home Cookin Chapter: Pudding Cakes Cinnamon Pudding Cake ===================== 1-3/4 cups brown sugar 1 ½ cup cold water 2 tablespoons Butter 1 cup milk 1 cup sugar 2 tablespoons Butter 2 cups flour 2 teaspoons Baking powder ½ tsp. Salt 2 ½ teaspoon Cinnamon ½ c. chopped walnuts ( optional ) . Preheat oven to 350° Combine brown sugar, water & 2 Tbsp butter in small saucepan, bring to a boil, remove from heat & set aside. Cream together 2 Tbsp. Butter and sugar, add milk, then add flour, baking powder, salt & cinnamon.Spread in ungreased 9 x 9 x 2 in. Pan or oven proof dish. Pour reserved brown sugar syrup over batter-sprinkle with nuts. Bake 35-40 min. Shared by D. Nourse to Citizen Recipe Request Column 1999 +++++++++++++++++++++++++++++++++++++++ Chocolate Raspberry Pudding Cake ================================ 1 cup all-purpose flour 3/4 cup sugar 1/4 cup unsweetened cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 3 tablespoons LAND O LAKES® Butter, melted 1 teaspoon vanilla 1 (10-ounce) package frozen raspberries in syrup, thawed 1 cup hot water 1/3 cup chocolate flavor syrup Powdered sugar, if desired Fresh raspberries, if desired . Heat oven to 350°F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries. Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan. Let stand 25 minutes. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired. Ingredient Substitution Index Nutrition Facts (1 serving): Calories: 220, Fat: 4.5g, Cholesterol: 10mg, Sodium: 310mg, Carbohydrates: 45g, Dietary Fiber: 3g, Protein: 3g 12864 © 2007 Land O'Lakes, Inc--serves 9 ++++++++++++++++++++++++++++++++++++++ Apple Pudding Cake ================== posted by NotEnoughRoses Cake mixture: 1 cup chopped pecans 2/3 cup vegetable shortening 1-1/3 cups granulated sugar 2 eggs 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ground nutmeg 2 cups all-purpose flour 6 cups peeled and chopped apples (about 5 medium apples) Sauce mixture: 1-1/2 cups packed brown sugar 2 tablespoons flour 1/4 cup (1/2 stick) butter 1 teaspoon vanilla 1 cup water 1 cup heavy cream, optional . Preheat the oven to 325° F. Grease a 13- x 9- x 2-inch pan. In a frying pan over low-medium heat, toast the pecans until they begin to color and become fragrant, about 7 minutes. Pour into a dish and set aside. In the large bowl of an electric mixer, cream together the shortening and granulated sugar. Add eggs, one at a time, and beat well after each addition. Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the sugar mixture. Fold in the chopped apples and the nuts. The mixture will be stiff. Spread into the prepared pan. (Don't bake it yet.) In a medium saucepan, stir together the brown sugar and the 2 tablespoons of flour. Add the butter, vanilla and water, stir, and bring to a boil, stirring occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce evenly over the batter. Do not stir. Bake 1 hour. Serve warm, with whipped cream if desired. Serves 10 to 12. From the Minneapolis Star-Tribune, 6/14/01.

This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn

How about a cheese ball? HAM CHEESE BALL (serves 12-15) Two 8 oz pkg crema cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve chilled w/assorted crackers.~~Food for Thought This is good with corn chips: 5 green onions, chopped 8 oz can water chestnuts, drained & chopped 1 cup sour cream 1 cup mayonnaise 2 TBL soy sauce In a bowl, mix together green onions, water chestnuts, sour cream, mayo & soy sauce. Pour in a container & refrigerate.~~Kitchen Miracles KINGSTOWNE WRAPS 1 1/2 cups shredded cole slaw mix 1/2 cupwater chestnuts, finely chopped 1/4 cup thinly sliced green onions 2 tsp Asian sesame oil (the dark kind) 4 TBL plum sauce 4-6 flour tortillas combine first 4 ingredients & 3 TBL plum sauce, mixing well. Spread remaining 1 TBL plum sauce evenly over tortillas; spread 1/2 cup cole slaw mix on each tortilla to within 1/4" of edges. Roll tortillas up tightly & wrap in plastic wrap. Chill at least 1 hour. (Overnight works, too.) cut diagonally into 1" slices when ready to serve.~~What Can I Bring?

I really like Cooking Light. There are some really good recipes. I just decrease my "fat" called for or mainly I use lots of fresh herbs to help with the flavor. Here is a google search on Low Fat Recipe Websites. Also think about quinoa. It is great. Some of the wonderful reasons to eat it, i.e. it taste good, is healthy for you, is gluten free, is high in protein, is a versatile grain for many dishes, is relatively inexpensive, etc. Here is a webpage with some Quinoa Recipes.