Breakfast + Lunch + Snack + Dinner + Sauce or Dip + Dessert

Place water and 3-1/2 cups raspberries in a blender; cover and process for 3 minutes until smooth. Strain raspberry puree and place in small saucepan along with cornstarch and 1/4 cup sugar; discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.

In a blender, blend flour, Smart Balance® Fat Free Milk and Omega-3s, cocoa powder, 1/3 cup sugar, Smart Balance™ Omega-3 Grade A Natural Large Eggs and Smart Balance® Cooking oil until smooth.

Heat a medium nonstick skillet on medium-low flame.

When hot, spray with cooking spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture. This should make 12 crepes.

To serve, spoon 2 tbsp raspberry sauce into center of each crepe. Fold into quarters, top with remaining sauce, remaining fresh raspberries, reduced fat whipped topping and dust with powdered sugar on each. Serve warm.

Position rack in center of oven. Preheat oven to 375°F. Coat cookie sheets with Smart Balance® Omega Non-Stick Cooking Spray.

Whisk together thoroughly whole wheat flour, baking soda, baking powder and salt.

Beat on medium speed until well blended Smart Balance® Cooking Oil, Smart Balance® Omega-3 Buttery Sticks, softened, dark brown sugar, Smart Balance™ Omega-3 Grade A Natural Large Eggs and egg white, maple syrup, Smart Balance® Fat Free Milk and Omega-3s and vanilla.

Stir into wet mixture chocolate chips and rolled oats.

Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoonfuls onto the cookie sheets, spacing 2 1/2 inches apart.

Bake 1 sheet at a time, until the cookies are tinged with brown all over and the centers are just barely firm when lightly pressed, 7 to 10 minutes. Be careful not to overbake.

Remove the cookie sheet from the oven and place on a cooling rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.

In a large bowl, cream 3/4 cup sugar and butter with a wooden spoon. Beat in the egg and vanilla. In a small bowl, sift together flour, salt, baking soda and cream of tartar. Stir into butter mixture until well-mixed.

In a separate bowl combine 2 tbsp sugar and the cinnamon.

Preheat oven to 375°F. Shape dough into 1-inch balls. Roll each in cinnamon sugar mix. Place balls 2 inches apart on cookie sheets and bake 8 to 10 minutes. Cool on wire racks.

Cream Smart Balance® Omega-3 Buttery Sticks, and sugar until light and fluffy. Add vanilla, orange rind, orange extract and Smart Balance™ Omega-3 Grade A Natural Large Egg. Mix well. Then add sifted dry ingredients and mix until well-blended.

Drop from teaspoon on ungreased cookie sheet. Bake at 375°F for 10 minutes or until light brown.

Sprinkle lightly with powdered sugar immediately after removing from oven.