Low Fat Diabetic

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Low Fat Diabetic

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Low fat devilish eggs with a twist.
6 hard boiled eggs...
3 tbs of fat free sour cream
3 tbs of dijon mustard
2 tbs of chopped red onion
2 tbs of chopped green pepper
1 dash of hot sauce
paprika
Peel eggs and cut in half. take out yolks and mash. add all of the above except paprika...blend and put mixture into egg white halves...sprinkle paprika on top...chill

GRATED SWEET POTATO PUDDING
2 cups finely grated sweet potatoes (about 1 1/2 pounds)
1/2 stick margarine
3 beaten eggs
1 cup milk
sweetener to equal 1/3 cup + 1 tablespoon sugar
pinch salt
1/2 teaspoon vanilla or nutmeg

Mix all ingredients and pour in a well-greased pan. Bake 30 minutes at 375 degrees. Remove from oven and stir. Return to oven and cook 30-40 more minutes, or until of desired thickness.

PEANUT BUTTER CANDY
1 cup natural peanut butter (Smuckers)
1/4 cup honey
1/2 cup dry milk powder
3 tablespoons wheat germ

Mix all ingredients and press into a buttered 8-inch square pan. Chill and cut into squares. Variations: (1) Add a dash of cinnamon to taste.(2) Add your choice of chopped nuts.

SUGAR-FREE PUNCH
1 46-ounce can unsweetened orange juice
1 46-ounce can unsweetened pineapple juice
1 container Crystal Light Sugar-Free lemonade (2-quart size)
1 2-liter Diet Sprite

Mix orange juice, pineapple juice and dry lemonade mix. Freeze until slushy. Add chilled Sprite just before serving. Very good. Makes large punch bowl full (approximately 160 ounces).

SUGAR-FREE LEMON ICEBOX PIE
1 small box instant sugar-free vanilla pudding mix
1 small tub Country Time sugar-free lemonade mix
1 1/2 cups skim milk
1 8-ounce tub light Cool Whip
2 graham cracker pie crusts

Mix pudding mix and lemonade mix until well blended. Slowly stir in milk. Blend together with whisk. Fold in Cool Whip. Pour into pie crusts and refrigerate.

SLOPPY JOES
2 pounds ground beef
1/2 small finely chopped onion
4 tablespoons mustard
1 cup sugar-free catsup (recipe below)
1/2 cup Sugar Twin or Splenda
2 tablespoons BBQ sauce
2 tablespoons garlic powder

Brown ground beef and onion; drain. Add remaining ingredients and simmer over low heat until flavors are blended.

Sugar-Free Catsup
1 gallon tomato puree
1 1/2 teaspoons cayenne pepper
2 cups vinegar
4 cups sugar Twin
4 teaspoons each celery seed, cinnamon and cloves

Mix all ingredients in a sauce pan. Cook at low temperature for approximately 1 hour (a crockpot can be used for cooking). Transfer to storage containers and refrigerate.

SUGAR-FREE PUMPKIN CHEESECAKE
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal or 2 tablespoons Equal Spoonful
2 8-ounce packages fat-free cream cheese, softened
1 8-ounce package reduced-fat cream cheese, softened
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
2 egg whites
24 packets Equal or 1 cup of Equal Spoonful
2 tablespoons cornstarch
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Mix graham cracker and gingersnap crumbs, 3 packets Equal and melted margarine in bottom of 8 or 9-inch springform pan. Reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly in bottom of pan and 1/2 inch up sides. Bake in 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees. Beat cream cheese until smooth. Mix in pumpkin, egg and egg whites. Mix in 24 packets of Equal, cornstarch and spices. Pour mixture into crust. Wrap bottom of pan with foil and place in roasting pan on middle oven rack. Add 1 inch hot water to pan. Bake at 300 degrees just until set in center, about 45-50 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.

DIABETIC POUND CAKE
2 1/2 cups water
2 1/2 cups raisins
2 cups unsweetened applesauce
3 eggs
3 teaspoons Sweet & Low (6 individual packets)
1 1/2 cups cooking oil
1/4 teaspoon soda
3 cups self-rising flour
2 tablespoons vanilla

Cook raisins in water until all water is absorbed; set aside to cool. Mix applesauce, oil and eggs and beat well. Add vanilla. Mix in soda, flour and Sweet & Low, blending well. Stir in raisins. Pour into a greased and floured bundt pan or 2 loaf pans. Bake at 350 degrees for 35-40 minutes. Cool on rack.

GLAZED MAPLE ACORN SQUASH
1 large acorn or golden acorn squash
1/4 cup water
1 tablespoon pure maple syrup
1 tablespoon melted margarine
1/4 teaspoon cinnamon

Preheat oven to 375 degrees. Cut stem and blossom ends from squash and cut crosswise into four equal slices. Discard seeds and membrane. Place water in 9x13-inch baking dish. Arrange squash in dish, cover with foil and bake 30 minutes or until tender. Combine syrup, margarine and cinnamon in small bowl; mix well. Uncover squash and pour off water. Brush squash with syrup mixture, letting excess pool in center of squash. Return to oven. Bake 10 minutes or until syrup mixture is bubbly. Makes 4 servings.

CUCUMBER TOMATO SALAD
1/2 cup vinegar
3 tablespoons Equal
3 cups cucumbers, quartered
2 cups chopped tomatoes
1/2 cup chopped red onion

Mix vinegar and Equal; add cucumbers, tomatoes onions and salt and pepper to taste. Refrigerate overnight.

HAM & CHEESE BALL
2 8-ounce packages fat-free cream cheese, softened
1 5-ounce can lean chopped ham
3-4 chopped green onions
1 teaspoon Accent flavor enhancer
salted peanuts (optional)

Mix all ingredients together and place in bowl, or form into a ball and roll in salted peanuts. Chill for about 1 hours before serving.

FLOATING FRUIT PARFAITS
1/2 cup sliced strawberries
3/4 cup boiling water
1 small package sugar-free Jell-O, strawberry or any flavor
1/2 cup cold water
3/4 cup ice cubes
1 cup plus 6 tablespoons thawed fat-free Cool Whip

Divide fruit among 6 parfait or desert glasses. Stir boiling water into Jell-O until dissolved. Stir in cold water and ice cubes until ice melts. Pour 3/4 cup Jell-O over strawberries. Refrigerate 20 minutes until set but not firm. Stir 1 cup Cool Whip into remaining Jell-O and whisk until smooth. Spoon over Jell-O in glasses. Refrigerate 1 hour. Garnish with remaining Cool Whip. Makes 6 servings.

SUGAR-FREE ANGEL KISSES
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
pinch of salt
2/3 cup Splenda
1 cup finely chopped pecans

Preheat oven to 350 degrees. Beat egg whites slightly; add cream of tartar. Continue beating until fluffy slowly adding Splenda, vanilla and salt. When peaks form, fold in pecans. Drop by teaspoonfuls on foil-lined pan. Place in preheated oven. Turn oven off immediately. Do not take out for 8 hours. Note: A sugar-free chocolate candy bar may be chopped finely and added for variation.

TOMATOES FLORENTINE
4 large tomatoes
1 10-ounce package frozen spinach
1 tablespoon butter or oil
1/4 teaspoon nutmeg
8 teaspoons grated Parmesan or Romano cheese
Herb or seasoned salt to taste
Freshly ground black pepper

Cut tomatoes in half and bake 10 minutes at 350 degrees. Cook spinach in 1/4 cup water until tender; drain (save broth in freezer for bouillon). Blend spinach with butter, nutmeg and seasonings in food processor until smooth. Pile mixture on tomato halves, sprinkle 1 teaspoon cheese on each and return to oven for 15 minutes or until hot. Serves 8.

SNICKERS ON A DIET
1/2 gallon fat-free, sugar-free vanilla ice cream
1 box fat-free, sugar-free instant chocolate pudding mix
1 cup chunky peanut butter
1 8-ounce container Cool Whip
sugar-free fudge topping (optional)

Let frozen ice cream sit at room temperature to soften. In large bowl, combine softened ice cream, dry pudding mix and peanut butter. Fold in Cool Whip. Spoon into 9x13-inch pan. If desired drizzle fudge topping over top. Freeze until firm, about 2 hours. Cut into pieces.

BANANA PUDDING CAKE
3 egg yolks
2 very ripe bananas
3 egg whites, beaten stiff
1 teaspoon vanilla
1/3 cup flour, sifted
1/2 cup milk
2 tablespoons Splenda

Beat egg yolks and bananas until well blended. Add vanilla, flour, milk and sugar, beating to blend thoroughly. Gentle and completely fold egg yolk mixture into stiffly beaten egg whites. Pour mixture into well-greased 1-quart baking dish. Set dish in pan and add 1/2 inch water to pan. Bake at 325 degrees for 30 minutes, or until lightly browned and puffy.

SWEETIE PIE PUNKIN' PIE
4 ounces softened reduced-fat cream cheese
1 tablespoon skim milk
1 tablespoon sugar or Splenda
1 1/2 cups thawed Cool Whip
2 graham cracker pie crusts
1 cup cold skim milk
2 packages instant sugar-free vanilla pudding
1 16-ounce can pumpkin
2 teaspoons apple or pumpkin pie spice
1 teaspoon cinnamon

Mix cream cheese, 1 tablespoon milk and sugar in bowl till smooth. Gently stir in Cool Whip. Divide in half and smooth into pie crusts. Pour1 cup milk in bowl with pudding mixes. Beat with whisk for 1 minute; mixture will be very thick. Stir in pumpkin and spices; blend well. Spread over cream cheese layer. Refrigerate 4 hours or till set. Garnish with additional Cool Whip and cinnamon, if desired.

LOWFAT PIMENTO CHEESE
1/2 cup fat-free mayonnaise
1/2 teaspoon Equal
2 teaspoons hot sauce
1/2 teaspoon cayenne pepper
1/3 cup pimentos
2 cups shredded cheddar cheese

Mix first four ingredients. Place cheese in food processor and chop; add to liquid mixture. Chop pimento in food processor and add to mixture and blend well.

OATMEAL RAISIN MUFFINS
2 cups reduced fat Bisquick
1 1/2 cups Splenda
2 eggs
2/3 cup old-fashioned Quaker oats
1 tablespoon vanilla
1 snack box raisins (may use golden raisins if you like)
1 teaspoon cinnamon
1 cup water

Preheat oven to 425 degrees. Spray muffin tin with cooking spray. Mix all ingredients, blending completely. Spoon into muffin tin and bake for 12-15 minutes. Delicious served with butter or jam.

HOLIDAY SUGAR COOKIES
1/2 cup softened butter
1 cup Equal Sugar Lite*
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 small package sugar-free fruit flavored gelatin

Preheat oven to 350 degrees. Beat butter and Equal Sugar Lite in medium size bowl on medium speed of mixer until well combined. Mix in egg and vanilla until blended. Add combined flour, baking powder and salt. Mix until blended. Drop dough by rounded teaspoonfuls onto cookie sheets sprayed with non-stick cooking spray. Flatten slightly using a spoon. Sprinkle with sugar-free fruit flavored gelatin. Bake 10-12 minutes. Remove from cookie sheet and cool completely on wire rack. Store in tightly covered container at room temperature. Makes about 3 1/2 dozen cookies.

Variation: For rolled sugar cookies, wrap dough in plastic wrap and refrigerate several hours or overnight. Work with half of the dough at a time; keep remaining dough in refrigerator. Roll on lightly floured surface to 1/4-inch thickness. Cut with desired cookie cutters. Sprinkle with sugar-free gelatin. Bake 8-10 minutes. Proceed as recipe directs.

Sugar Free Banana Pudding
1 box vanilla sugar free pudding mix
1 box banana sugar free pudding mix
Add milk as directed on boxes.

Blend these together with mixer on low speed.
Add 6 to 8 tablespoons of Fat Free Cool Whip
and blend until creamy. Layer starting with pudding, then, sugar free vanilla wafers, then sliced bananas. I use two or three bananas, continue with the layers, ending with pudding. Top with a layer of Fat Free Cool Whip. Refrigerate.

Low Fat Pudding
Take 1 package sugar-free pudding and use whipping cream or 1/2 whipping cream and 1/2 water (not as rich) for the fluids, then make as usual.

Diabetic Chocolate Mousse

1 1/2 cups fat- free half-and-half

1- 1.4-ounce package fat-free sugar free instant chocolate pudding mix

1- 8-ounce tub frozen light whipped topping such as cool whip thawed.

In a large bowl, whisk together the half and half and pudding mix until

creamy about 2 minutes.

Fold in the whipped topping- reserving 1/4 cup of it for decoration.

Divide the mousse evenly in individual dessert bowls. Refrigerate for

20 minutes or up to 2 days. Using the reserved 2 tablespoons of whipped

topping put 1/2 tablespoon on top of each serving.

Sugar-Free BlueBerry Pie

4 cups blueberries, thawed
7 1/2 teaspoons Equal or 24 packets (or 1 cup sugar)
1 teaspoon cinnamon
1/4 cup minute tapioca
1 tablespoon lemon juice
2 pie crusts

Mix all ingredients except crust and let set 15 minutes then pour into pie crust. Wet edge of crust with water and place second crust over. Press to seal edges and flute. Bake for 35 minutes at 425 degrees until light golden brown.

LOW FAT LOW CHOLESTEROL PEANUT BUTTER COOKIES

1 /2 c. chunky peanut butter
1 stick low fat margarine
1 c. firmly packed brown sugar
3 egg whites
2 c. sifted all purpose flour
1/4 tsp. salt

Cream the margarine and peanut butter, cream in the brown sugar, then beat in the egg whites. Sift the flour and salt and stir in. Dough will be stiff. Roll into small balls of 1 inch diameter. Place on cookie sheet sprayed with Pam. Press down on the top of each cookie with a fork, to form a crisscross design. Make: half dollar size cookies. Yield: about 3 dozen cookies. Bake at 375 degrees for 9 to 10 minutes.

LOW FAT OATMEAL BUTTERSCOTCH COOKIES

3/4 c. Heart Beat corn oil spread
3/4 c. brown sugar
1/4 c. granulated sugar
2 egg whites
1 tsp. maple extract
1/4 c. molasses
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
3 c. quick cooking oats
6 oz. (1 c.) butterscotch chips

Preheat oven to 350 degrees. Coat baking sheets with vegetable oil cooking spray (note: Non-stick cookie sheet works just as well). Mix corn oil spread, sugars, egg whites, molasses, and maple extract thoroughly. Stir in remaining ingredients. Drop rounded teaspoonfuls of dough 1 inch apart onto baking sheet. Bake 12 to 15 minutes.

LOW FAT ORANGE-VANILLA SUGAR COOKIES

3 tbsp. oil
3/4 c. sugar
1 egg
2 tbsp. milk
1/4 tsp. butter extract
2 tsp. vanilla extract
2 tsp. orange extract
1/4 tsp. salt
1 tsp. baking powder
1 c. all purpose flour
1/2 c. whole wheat flour

Preheat oven to 350 to 375 degrees. Spray baking sheets with non-stick cooking spray. Mix all dry ingredients. Mix all liquid ingredients. Combine. Mix thoroughly. Drop from teaspoon 1" apart on the baking sheet. Bake about 8 minutes until delicately browned. Watch closely or they will burn! Remove from oven, sprinkle with sugar if desired.

LOW FAT OATMENAL COOKIES

Beat until stiff: 2 egg whites
1/2 tsp. salt

Gradually fold in: 2 c. granulated sugar

Then fold in: 2 c. rolled oats
1/2 c. raisins
1 tsp. vanilla

Moisten with: 2 tbsp. skim milk

Drop from teaspoon onto Pam sprayed or foil-lined cookie sheet. Bake at 350 degrees for 12 minutes. Yield 4 dozen.

BANANA CUP CAKE

1 egg

1 c. margarine
2/3 c. Fructose
1 c. mashed bananas
1 1/2 c. flour
1 tsp. soda
2 tbsp. vanilla

Mix egg, margarine and fructose cream together. Add bananas and flour, dissolve soda in vanilla. Add to mixture; mix well. Bake in prepared muffin tins. Bake at 350 degrees for 20 to 25 minutes

DIET SALAD

1 (No.2) can crushed pineapple
1 sm. carton low fat cottage cheese
1 pkg. cherry or strawberry diet
gelatin
1 sm. carton diet Cool Whip

Pour gelatin over pineapple in sauce pan and bring to a boil. When cool, mix with cottage cheese and Cool Whip. Serve with triangle thin crackers.

CHOCOLATE SHEET CAKE

2 1/4 c. flour
2/3 c. instant non fat dry milk
1/3 c. + 2 tsp. sugar
1/4 c. cocoa
1 tsp. baking powder
1 tsp. soda
1 c. water
3/4 c. buttermilk
1/2 c. reduced calorie mayonnaise
1 tsp. vanilla
1 tsp. butter flavoring
1/4 c. artificial sweetener
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Spray 16 x 12 x 3/4 inch sheet pan with Pam. Set aside. Onto sheet of waxed paper, sift together flour, dry milk, sugar, cocoa, baking powder and baking soda. set aside. In a mixing bowl, combine remaining ingredients. Using electric mixer, beat sifted ingredients into buttermilk mixture beating until smooth. Pour batter into prepared pan and bake for 20 minutes until cake pulls away from sides of pan and cake tester inserted in center comes out clean. Let cake cool in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.

FROSTING

8 oz. reduced calorie cream cheese
2 tsp. cocoa
5 pkg. artificial sweetener
1 tsp. vanilla

Mix and spread on top of sheet cake.

LOW FAT CHOCOLATE MERINGUE PIE

1 1/2 c. of graham cracker crumbs
2 1/2 tbsp. honey

Combine and press into 9 inch pan. Bake for 10 minutes at 350 degrees. (Spray pan with Pam, first.) 6 tbsp. cocoa powder
3/4 c. sugar
1/3 c. flour or 3 tbsp. corn starch
1/4 tsp. salt
2 c. of skim milk
2 tsp. vanilla

Combine the sugar, cocoa, flour and salt. Scald milk, stir in a little at a time. Place in microwave. Cook 4 minutes. Stir, cook 4 more minutes. Stir and put in vanilla. Cook until thick. --Meringue:--

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat eggs with cream of tartar and the 1/2 teaspoon of vanilla until the mixture forms soft peaks. Add the sugar 1 tablespoon at a time, beating until glossy and stiff peaks. Spread over filling. Bake at 350 degrees until brown.

LOW FAT BANANA SPLIT PIE

1 graham cracker crust

--FILLING:--

1 sm. Sugar Free, instant pudding
(vanilla, lemon or banana)

Prepare according to box directions using skim milk. Add 2 diced bananas and 1 small can crushed pineapple (drained well). Topping: top with generous amount of Lite Cool Whip.

LOW FAT LEMON ICE BOX PIE

12 oz. Cool Whip

1/2 c. lemon juice

1 c. instant nonfat dry milk
2/3 c. sugar

1/3 c. boiling water
1 tbsp. melted diet margarine

Fold together. Pour into pan. Crust: Spray pan with Pam. 2 cups graham cracker crumbs.

SUGAR FREE TEA CAKES

2 eggs
2/3 c. oil
3/4 c. Sugar Twin (yellow box)
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla

Beat eggs until thick, add oil and beat well. Add sugar, beat. Add the remaining ingredients and mix well. Chill at least 1 hour (or overnight). Drop by teaspoon on lightly greased cookie sheet Wet fork, dip in Sugar Twin, press cookies. Bake 8-10 minutes in 400 degree oven.

MY OWN SUGAR FREE AND LOWFAT DIABETIC APPLE PIE Wash fresh apples and slice thin (do not peel-vitamins in peel). Mix with cinnamon, and add some raisins and crushed walnuts. 2. Get sugar free strawberry Jello (gelatin). Use 1/4 and mix with apples - to sweeten - you may use more if desired. 3. Use 1 1/2 cups of bisquick, 1/2 cup lowfat (1%) milk, 1 egg substitute, 1 tablespoon canola oil and 1/4 of a package of sugar free strawberry Jello. (Again, you may use more if desired). 4. Pour dough over apples in pan and bake at 350 degrees for about 45 minutes. Crust looks tan and pink due to the Jello.

HEART ENTHUSIASTS LOWFAT CHEESECAKE SQUARES

1 c. graham cracker crumbs
1 c. sugar, divided
3 tbsp. low cholesterol margarine
1 (16 oz.) container lowfat cottage
cheese
1 (8 oz.) lowfat cream cheese
3 eggs (egg beaters)
1 1/4 c. lowfat sour cream

Preheat oven to 350 degrees. Mix together crumbs, 2 tablespoons sugar and margarine. Press into 9 inch square baking pan. Bake 10 minutes. Reduce oven to 300 degrees. Place cottage cheese into blender, blend until smooth. Combine cottage cheese, cream cheese, 3/4 cup sugar; mix in blender at medium speed. Add eggs, one egg at a time, mixing after each addition. Pour over crust. Bake 45 minutes. Mix sour cream, remaining sugar and vanilla. Spread evenly over cheesecake; continue baking 10 minutes. Cool completely. Chill. Cut into squares. Garnish with fruit. 12 servings.

PINEAPPLE CAKE (LOWFAT)

2 eggs
2 c. sugar (or less, cut by 1/3)
1 can crushed pineapple, undrained
1/2 tsp. salt
1 tsp. vanilla
2 tsp. baking soda
2 c. flour
1/2 c. nuts, chopped (pecans or

walnuts)

Mix all ingredients and pour into large cake pan, greased and floured. Bake at 350 degrees for 30-35 minutes. --FROSTING:--

1 (8 oz.) cream cheese
1 tsp. vanilla
1/2 c. butter or margarine
1 3/4 c. powdered sugar

Mix until fluffy and frost cooled cake.

LOWFAT BANANA BREAD 2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 c. unsweetened applesauce
1 c. sugar
3 egg whites
3 ripe bananas, peeled and mashed
(approximately 2 c.)
1 tsp. vanilla

Thoroughly combine flour, baking powder, soda, and cinnamon. Set aside. In large bowl, whisk together applesauce, sugar, egg whites, bananas, and vanilla. Add flour mixture and stir gently to blend. Pour batter into 9 x 5 x 4 inch pan sprayed with non-stick spray. Bake in preheated 350 degree oven 50-60 minutes or until knife inserted in center comes out clean. Cool slightly on rack before removing from pan. Cool completely on rack before slicing.

EASY CHOCOLATE GRAHAM TORTE

Line 13"x9"x2" pan with a layer of graham cracker squares. Prepare1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package. Spread over graham cracker layer. Place in refrigerator to let set some. Layer another layer of graham cracker squares over the pudding. Prepare a second package of chocolate pudding as above and spread over graham crackers. Refrigerate. Torte may be topped with whipped cream or Dream Whip when served. This easy dessert is one that diabetics may enjoy.

CHEESE CAKE

12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan

Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk, powder and process until smooth. Add vanilla, lemon juice and peel to cheese mixture. Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed. Butter the bottom and 1/2 way up the sides of a 9" springform pan. Pour the graham cracker crumbs into the pan and shake until buttered area is coated. Leave any extra on the bottom. Pour cheese cake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying. Bake for 45 minutes or until inserted knife emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful preserve of your choice. Variations: All cottage or all ricotta may be used. For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.

APRICOT PINEAPPLE CAKE

2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet

Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. This cake is best served the next day.

BANANA SPLIT PIE

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.

ALMOND BISCUIT RING

1/4 c. granulated brown sugar,
replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits

In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute. Allow to sit, covered for one minute, then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring

CHICKEN DISH
2 sleeves Ritz crackers 1 can cream of chicken soup, or cream of mushroom
1 cup sour cream, regular or reduced fat
1/2 cup chicken broth
to 6 boneless chicken breast halves, cooked
4 ounces melted butter, melted
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle half of the melted butter over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers. Bake at 300° for 30 to 40 minutes, until hot and bubbly

Potato Casserole
1 28 oz bag of frozen Ore-Ida O'Brien hash brown potatoes
1 10oz can of reduced fat cream of chicken soup
1 cup of fat free sour cream
1/2 cup fat free shredded cheese
2 tbsp reduced fat margarine
3 tbsp bread crumbs
Combine first 4 ingredients. Melt margarine and add to mixture.
Spread mixture in casserole dish sprayed with non-stick cooking spray.
Sprinkle casserole with bread crumbs and bake at 350 for about one hour

Chicken Stroganoff - Crockpot Method
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours.
serve it over rice or noodles

Creamy Chicken Casserole
2 cups cooked and cubed chicken breasts
1 bag deluxe frozen broccoli florets, cooked and drained
2 cans low fat Cream of Chicken Soup
2/3 cup low fat mayonaise
2 tsp. lemon juice
1 cup shredded low fat cheese
1 cup soft bread crumbs 2 tbspns melted low fat margarine.

Layer cooked chicken and then cooked broccoli florets in 13x9 casserole dish. Thoroughly mix Cream of Chicken soup, mayonaise and lemon juice and spread over broccoli. Sprinkle cheese on top of soup mixture. Mix together bread crumbs and margarine and sprinkle on top of cheese.
Bake 350 degrees for 30 minutes until bubbly and top is browned. Let stand for 10 - 15 minutes after removing from oven

Dishing It Out Blue Moon Cafe's

Poppy Seed Chicken
6 or 8 chicken breast halves
1 and 1/2 sticks butter, melted
2 cans of cream of chicken soup
1 pint of sour cream
2 teaspoons of poppy seeds
4 1/2 dozen ritz crackers, crushed

Preheat oven to 350 degrees. Skin and bone chicken. Cut into bite size pieces and cook. Mix melted butter with cracker crumbs and set aside. Mix soup, sour cream and poppy seeds. Layer chicken, soup mixture and cracker crumbs. Bake until hot and bubbly, about 40 minutes.

Low Fat Rice Pudding
2 c. cooked rice
1 c. cranraisins
1/4 c. chopped pecans
1 and 1/2 tsp cornstarch
1/2 c. fat free milk
1/2 tsp. cinnamon
4 pkts. Splenda

In a saucepan combine milk and cornstarch and stir until smooth - don't heat yet! Add rice, pecans, cranraisins and spenda. Bring mixture to a boil and stir for about 2 minutes until thickened. Serve warm or chill over night and serve cold.

Sugar Free Banana Cream Pie with a Snap, Crackle and Pop
1 pkage sugar free chocolate pudding
2 bananas
juice of one lemon
2 and 1/4 cup of skim milk
6 tbs of peanut butter
1 tbs of honey
2 cups of rice crispies
1 tub of lite cool whip 1/2 cup chopped peanuts

Mix peanut butter, honey together....then fold in Rice Crispies. Press in pie pan slice bananas on bottom of this mixture...mix pudding according to directions...spread on top of bananas...frost with cool whip....sprinkle with chopped peanuts (optional)

Low Fat Veggie Pancakes
1/2 cup of broccoli slaw (purchase at grocery store)
1/2 cup diced onion
1/2 cup diced red pepper
1/2 cup of diced mushrooms
2 egg whites
1/4 cup of low fat bisquick
1/4 tsp. of no salt Mrs. Dash
1/4 tsp. of black pepper
1 Tbs. of butter
1/4 cup of fat free sour cream

Mix all of the above ingredients except for butter and sour cream. Spay pan with pam and then add 1 tbs. butter, when melted, drop a large dollop of veggie mixture and flatten lightly. Brown on both sides..put on plate and then dollop with sour cream

Low Cal Dessert
One pint non-fat sour cream
Two small cans crushed pineapple (do not drain)
Two packages (sugar-free) Instant Vanilla Pudding and Pie Mix

Combine pudding mix and crushed pineapple (do not drain) and then the sour cream. Chill

Pineapple Angel Food Cake
My all-time favorite low-fat dessert is one I got at a diet meeting. Everyone likes it even if they are not on a diet and ask for the recipe.

l box Duncan Hines Angel Food Cake mix
l large can pineapple chunks in its own juice

In a large bowl, using a wooden spoon, combine the dry Duncan Hines mix (do NOT add anything to it) and the pineapple with its juice.

Spray an 11 x 13 pan with butter spread
and pour the cake mix in. Bake at 350 degrees for 25 minutes and cover loosely with foil and bake an additional 5 minutes. Serve with powdered sugar on top or non-fat dairy cream.

Chocolate Raspberry Bon Bons
1 pkg (9 oz) chocolate wafer cookies
1/2 cup sweet ground chocolate cocoa mix (such as Ghirardelli) or sweetened cocoa mix
1/3 cup Chambord or other Raspberry-flavored liqueur
2 Tbsp light corn syrup
1-1/2 cups finely chopped pecans or walnuts

In a food processor, grind the cookies to fine crumbs. Add the
chocolate, Chambord and corn syrup and process until the mixture sticks togeter. Transfer to a medium bowl. Add 1 cup of the nuts and stir until well mixed. Roll into 1 1/4" balls. Roll the balls in the remaining chopped nuts. Place on wax paper or paper lined jelly roll pan. Serve immediately or refrigerate until serving time.

BAKED CHOW MEIN CHICKEN
1 can (5 oz) chow mein noodles, crushed
1/3 cup chopped blanched almonds
1/3 cup butter or margarine
2 Tbsp soy sauce
1 tsp chopped fresh ginger
1/4 tsp ground black pepper
6 boneless skinless chicken breast halves

Preheat oven to 400. Place chow mein noodles in a plastic storage bag; crush noodles. Combine crushed noodles & nuts in shallow dish. Melt butter in microwave. Add soy sauce, ginger & pepper to butter; stir to combine. Dip chicken breasts in butter mixture, then roll in noodles. Gently press noodle mixture onto chicken. Lay in bottom of 9 x 13 inch pan. Bake 25-30 minutes or until juices run clear when chicken is pierced with a fork.

Buffalo Wings
12 pieces chicken wings -- (drumettes)
2 tablespoons diet margarine -- melted
2 tablespoons hot sauce -- (French's Red Hot)
1 1/2 tablespoons red wine vinegar
Broil drumettes (if using whole wings, remove and discard tips, and cut wings into 2 pieces at the joint.) 20 - 25 minutes. Combine margarine, French's Red Hot Sauce, and vinegar in saucepan. Add chicken. Toss to coat evenly

BROILED FISH WITH TANGY SWEET N' SOUR SAUCE
1/2 cup water
1/2 cup honey
1/4 cup lemon juice or rice vinegar
1/4 cup dry white wine
1 Tbsp cornstarch
1 tsp garlic salt
1/2 tsp grated lemon peel
1 Tbsp chopped fresh cilantro, tarragon, thyme or basil
2 lbs red snapper or cod fillets
Combine all ingredients except cilantro & fish in small saucepan; cook & stir over medium heat until moister boils & thickens. Simmer 2 minutes. Add cilantro; mix well. Remove sauce from heat & keep warm.
Place fish on lightly oiled baking sheet. Broil 4-6 inches from heat source 10 minutes per inch of thickness or until fish turns opague & flakes easily when tested with fork. Spread sauce over fish to serve

CRUNCHY MIXED VEGETABLE BAKE
1 can (10.75 oz) cream of mushroom soup
1 cup mayonnaise
1 clove garlic, pressed
1/4 tsp pepper
2 cups (8 oz) shredded Cheddar cheese
3 pkgs (16 oz each) frozen broccoli, carrot, & cauliflower mixture
1 can (2.8 oz) French fried onion rings
Preheat oven to 350 degrees. Combine soup, mayonnaise, garlic & pepper in 1-qt bowl; mix well. Stir in Cheddar cheese. Place frozen vegetables in 9 x 13 baking pan. Spoon soup mixture over vegetables. Mix to coat vegetables evenly. Bake 35-40 minutes or until hot. Remove from oven. Sprinkle with fried onions. Return to oven 5 minutes or until onions are golden. Serve immediately.

MEAT LOAF CORDON BLEU
2 eggs
1/4 cup minced fresh parsley, divided
1/4 cup bread crumbs
1/2 cup chicken broth
2 cloves garlic, pressed
2 tsp salt
1 tsp tarragon
1 tsp dried mustard
1/4 tsp ground black pepper
2 lbs lean ground beef
1/2 cup chopped green onions (green portion included)
1 Tbsp butter
1 cup shredded Swiss cheese
2 oz Prosciutto or other smoked ham, chopped coarsely
Preheat oven to 350 degrees. Beat eggs in 2-qt bowl. Add 2 Tbsp parsley, bread crumbs, broth, garlic, salt, tarragon, mustard & pepper. Beat well. Mix in ground beef. Set Aside.
Saute onions in butter until soft. Blend cheese, ham, remaining parsley & onions in a medium bowl; set aside.
Divide the meat mixture into two equal parts. Pat one part into loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese.
Bake 45 minutes. Remove loaf pan from oven & drain off fat. Bake an additional 30 minutes. Cool 15 minutes, then remove from loaf pan & cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot.

SAVORY POT ROAST
2 Tbsp vegetable oil
3-1/2 to 4-pound beef round or chuck pot roast
1 can (10-3/4 oz) cream of mushroom soup
1 pouch dry onion soup
1-1/4 cups water, divided
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 Tbsp all-purpose flour
In 6-qt dutch oven over medium-high heat, in hot oil, cook roast on all sides until browned. Spoon off fat.

Stir in mushrooms, onion soup mix & 1 cup of the water. Reduce heat to low. Cover; simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 minutes or until roast & vegetables are fork-tender.
Remove roast & vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour & reamaining 1/4 cup water until smooth. Graduallyu stir into Dutch oven. Cook over medium heat, until mixture goils & thickens, stirring constantly. Serve with roast.

MARINATED BROCCOLI SALAD

1/2 lb. bacon, cooked & crumbled

1 lg. head raw broccoli, cut florets

into bite size pieces

1/2 med. onion, diced

1/3 c. raisins

--DRESSING:--

3/4 c. mayonnaise

1 1/2 tbsp. vinegar

1/4 c. sugar

Mix and toss with broccoli mixture

CREAMY DILL VEGGIE DIP
4 oz cream cheese
2 Tbsp milk
1/2 package dry ranch salad dressing mix (about 2 Tbsp)
1-1/2 tsp dried dill weed or 1 Tbsp fresh dill
4 cups raw vegetables (such as cherry tomatoes, celery sticks, baby carrots, broccoli florets, cucumber slices, zucchini slices & or red or green bell pepper strips)
8 unsalted breadsticks
Place cream cheese, milk, dressing mix & dill weed in blender & blend until smooth. Store, tightly sealed, in refrigerator. Serve dip with vegetables & breadstick.
Yield: 8 servings (2 Tbsp dip plus 1/2 cup vegetables & 1 bread stick

( this is husband tested and recommended)

LOW_FAT CHILI

1 lb. lean ground beef

2 tablespoons minced onion

½ tsp. garlic

2 cups (1lb) tomatoes

1 tablespoon chili powder

Brown beef and onion in nonstick pan. Drain off fat. Combine all ingredients and simmer until thickened, about ½ hour. Makes 6 servings at 150 per serving

Low-Fat Lasagana (Different)
It's low fat and good for diabetics... It has two starches, one veggie and two lean meat exchanges.4 cooked lasagana noodles
1/2 cup reduced fat shredded Monteray Jack Cheese
8 oz of part skim ricotta cheese
2 oz of chopped green chilies drained
1/4 tsp of chili powder
1/8 tsp of salt
1 cup of drained canned no salt added black beans cookie spray
8 oz of no salt added salsa
Combine cheeses and next three ingredients stirring well. Spoon cheese mixture on each noodle and then spoon black beans evenly over cheese mixture. Roll up noodles jelly roll fashion. Place lasagna rolls seam side down in pan. Coat with a cooking spray. Cover and bake 350 degrees for 25 minutes until heated through. Spoon salsa over rolls and serve hot

ORIENTAL CHICKEN
4 chicken thighs, skin & fat removed
2 tbsp. "lite" soy sauce
1 tsp. brown sugar
1/2 c. celery, sliced
1/4 c. onion, chopped
4 oz. water chestnuts, drained &
rinsed
1 (8 oz.) pkg. fresh mushrooms,
washed & sliced
3/4 c. water
1/4 tsp. garlic powder
1/4 tsp. dried red pepper flakes
1 (8 oz.) pkg. snow peas
1 tsp. cornstarch, mixed with 2 tbsp.cold water
Mix all ingredients except snow peas and cornstarch mixture in pressure cooker. Secure cover and make sure pressure gauge is in place; bring cooker to pressure according to instructions, then time cooker for 6 minutes. Let pressure drop of its own accord. Remove lid and add snow peas. Let mixture boil. Stir in cornstarch mixture and simmer until thickened. Serve over rice or oriental noodles. ( Can Cook In Sauce Pan)cold water

CHICKEN IN FOIL

2 (6 oz.) skinned chicken breast halves
1/4 c. sliced onion
1/2 tomato, sliced
1 med. baking potato, sliced
1 sm. carrot, sliced
1/4 tsp. pepper
1 tsp. lemon juice

Cut two pieces of heavy-duty aluminum foil; place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well. Place on baking sheet. Bake at 350 degrees for 1 hour. Yield: 2 servings.

COOKLADY BLOOMIN ONION

4 Vidalia or Texas Sweet Onions

Batter

1/3 C. Cornstarch

1 1/2 C. Flour

2 tsp. Garlic -- minced

2 tsp. Paprika

1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour

2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter

to coat thoroughly. Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer.

CHICKEN SALAD

2 cups cooked, diced chicken breasts 1 1/2 cups California seedless grapes 1 medium apple, cored and sliced
1/2 cup each raisins and diced celery
1/2 teaspoon dried tarragon, crushed
salt and pepper to taste
2 to 4 tablespoons each low-fat mayonnaise and yogurt
1/4 cup chopped parsley
lettuce leaves sprig of thyme, optional
Combine all ingredients except lettuce and thyme; mix well. Serve chicken salad on lettuce leaves. Garnish with thyme, if desired.

Corn and Chicken Bake
6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup
1/3 cup milk
1 tablespoon chopped fresh parsley:
Preheat the oven to 375F. Coat a 9" x 13" baking dish with nonstick cooking spray.
Place the chicken breast halves in a single layer in the baking dish, and season with the garlic powder, salt, and pepper.
In a large bowl, combine the stuffing mix, corn, water, and melted butter; mix well and spoon over the chicken.
In the same bowl, combine the soup, milk, and parsley; mix well. Pour over the stuffing, then cover with aluminum foil and bake for 35 minutes. Uncover and bake for 8 to 10 more minutes, or until no pink remains in the chicken and the stuffing is golden.
Options: The condensed cream soup of your choice can be used in place of the cream of celery soup.

Low Fat Buffalo Wings
3/4 c. ketchup
3 tbsp. Dijon mustard
1/4 c. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ginger
1/4 c. honey
Mix ingredients; dip chicken pieces in sauce and place evenly on cookie sheet. Cover with foil; bake slowly in 300 degree oven until cooked fully. Remove foil and broil for last few seconds before serving

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GRATED SWEET POTATO PUDDING
2 cups finely grated sweet potatoes (about 1 1/2 pounds)
1/2 stick margarine
3 beaten eggs
1 cup milk
sweetener to equal 1/3 cup + 1 tablespoon sugar
pinch salt
1/2 teaspoon vanilla or nutmeg

Mix all ingredients and pour in a well-greased pan. Bake 30 minutes at 375 degrees. Remove from oven and stir. Return to oven and cook 30-40 more minutes, or until of desired thickness.

PEANUT BUTTER CANDY
1 cup natural peanut butter (Smuckers)
1/4 cup honey
1/2 cup dry milk powder
3 tablespoons wheat germ

Mix all ingredients and press into a buttered 8-inch square pan. Chill and cut into squares. Variations: (1) Add a dash of cinnamon to taste.(2) Add your choice of chopped nuts.

SUGAR-FREE PUNCH
1 46-ounce can unsweetened orange juice
1 46-ounce can unsweetened pineapple juice
1 container Crystal Light Sugar-Free lemonade (2-quart size)
1 2-liter Diet Sprite

Mix orange juice, pineapple juice and dry lemonade mix. Freeze until slushy. Add chilled Sprite just before serving. Very good. Makes large punch bowl full (approximately 160 ounces).

SUGAR-FREE LEMON ICEBOX PIE
1 small box instant sugar-free vanilla pudding mix
1 small tub Country Time sugar-free lemonade mix
1 1/2 cups skim milk
1 8-ounce tub light Cool Whip
2 graham cracker pie crusts

Mix pudding mix and lemonade mix until well blended. Slowly stir in milk. Blend together with whisk. Fold in Cool Whip. Pour into pie crusts and refrigerate.

SLOPPY JOES
2 pounds ground beef
1/2 small finely chopped onion
4 tablespoons mustard
1 cup sugar-free catsup (recipe below)
1/2 cup Sugar Twin or Splenda
2 tablespoons BBQ sauce
2 tablespoons garlic powder

Brown ground beef and onion; drain. Add remaining ingredients and simmer over low heat until flavors are blended.

Sugar-Free Catsup
1 gallon tomato puree
1 1/2 teaspoons cayenne pepper
2 cups vinegar
4 cups sugar Twin
4 teaspoons each celery seed, cinnamon and cloves

Mix all ingredients in a sauce pan. Cook at low temperature for approximately 1 hour (a crockpot can be used for cooking). Transfer to storage containers and refrigerate.

SUGAR-FREE PUMPKIN CHEESECAKE
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal or 2 tablespoons Equal Spoonful
2 8-ounce packages fat-free cream cheese, softened
1 8-ounce package reduced-fat cream cheese, softened
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
2 egg whites
24 packets Equal or 1 cup of Equal Spoonful
2 tablespoons cornstarch
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Mix graham cracker and gingersnap crumbs, 3 packets Equal and melted margarine in bottom of 8 or 9-inch springform pan. Reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly in bottom of pan and 1/2 inch up sides. Bake in 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees. Beat cream cheese until smooth. Mix in pumpkin, egg and egg whites. Mix in 24 packets of Equal, cornstarch and spices. Pour mixture into crust. Wrap bottom of pan with foil and place in roasting pan on middle oven rack. Add 1 inch hot water to pan. Bake at 300 degrees just until set in center, about 45-50 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.

DIABETIC POUND CAKE
2 1/2 cups water
2 1/2 cups raisins
2 cups unsweetened applesauce
3 eggs
3 teaspoons Sweet & Low (6 individual packets)
1 1/2 cups cooking oil
1/4 teaspoon soda
3 cups self-rising flour
2 tablespoons vanilla

Cook raisins in water until all water is absorbed; set aside to cool. Mix applesauce, oil and eggs and beat well. Add vanilla. Mix in soda, flour and Sweet & Low, blending well. Stir in raisins. Pour into a greased and floured bundt pan or 2 loaf pans. Bake at 350 degrees for 35-40 minutes. Cool on rack.

GLAZED MAPLE ACORN SQUASH
1 large acorn or golden acorn squash
1/4 cup water
1 tablespoon pure maple syrup
1 tablespoon melted margarine
1/4 teaspoon cinnamon

Preheat oven to 375 degrees. Cut stem and blossom ends from squash and cut crosswise into four equal slices. Discard seeds and membrane. Place water in 9x13-inch baking dish. Arrange squash in dish, cover with foil and bake 30 minutes or until tender. Combine syrup, margarine and cinnamon in small bowl; mix well. Uncover squash and pour off water. Brush squash with syrup mixture, letting excess pool in center of squash. Return to oven. Bake 10 minutes or until syrup mixture is bubbly. Makes 4 servings.

CUCUMBER TOMATO SALAD
1/2 cup vinegar
3 tablespoons Equal
3 cups cucumbers, quartered
2 cups chopped tomatoes
1/2 cup chopped red onion

Mix vinegar and Equal; add cucumbers, tomatoes onions and salt and pepper to taste. Refrigerate overnight.

HAM & CHEESE BALL
2 8-ounce packages fat-free cream cheese, softened
1 5-ounce can lean chopped ham
3-4 chopped green onions
1 teaspoon Accent flavor enhancer
salted peanuts (optional)

Mix all ingredients together and place in bowl, or form into a ball and roll in salted peanuts. Chill for about 1 hours before serving.

FLOATING FRUIT PARFAITS
1/2 cup sliced strawberries
3/4 cup boiling water
1 small package sugar-free Jell-O, strawberry or any flavor
1/2 cup cold water
3/4 cup ice cubes
1 cup plus 6 tablespoons thawed fat-free Cool Whip

Divide fruit among 6 parfait or desert glasses. Stir boiling water into Jell-O until dissolved. Stir in cold water and ice cubes until ice melts. Pour 3/4 cup Jell-O over strawberries. Refrigerate 20 minutes until set but not firm. Stir 1 cup Cool Whip into remaining Jell-O and whisk until smooth. Spoon over Jell-O in glasses. Refrigerate 1 hour. Garnish with remaining Cool Whip. Makes 6 servings.

SUGAR-FREE ANGEL KISSES
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
pinch of salt
2/3 cup Splenda
1 cup finely chopped pecans

Preheat oven to 350 degrees. Beat egg whites slightly; add cream of tartar. Continue beating until fluffy slowly adding Splenda, vanilla and salt. When peaks form, fold in pecans. Drop by teaspoonfuls on foil-lined pan. Place in preheated oven. Turn oven off immediately. Do not take out for 8 hours. Note: A sugar-free chocolate candy bar may be chopped finely and added for variation.

TOMATOES FLORENTINE
4 large tomatoes
1 10-ounce package frozen spinach
1 tablespoon butter or oil
1/4 teaspoon nutmeg
8 teaspoons grated Parmesan or Romano cheese
Herb or seasoned salt to taste
Freshly ground black pepper

Cut tomatoes in half and bake 10 minutes at 350 degrees. Cook spinach in 1/4 cup water until tender; drain (save broth in freezer for bouillon). Blend spinach with butter, nutmeg and seasonings in food processor until smooth. Pile mixture on tomato halves, sprinkle 1 teaspoon cheese on each and return to oven for 15 minutes or until hot. Serves 8.

SNICKERS ON A DIET
1/2 gallon fat-free, sugar-free vanilla ice cream
1 box fat-free, sugar-free instant chocolate pudding mix
1 cup chunky peanut butter
1 8-ounce container Cool Whip
sugar-free fudge topping (optional)

Let frozen ice cream sit at room temperature to soften. In large bowl, combine softened ice cream, dry pudding mix and peanut butter. Fold in Cool Whip. Spoon into 9x13-inch pan. If desired drizzle fudge topping over top. Freeze until firm, about 2 hours. Cut into pieces.

BANANA PUDDING CAKE
3 egg yolks
2 very ripe bananas
3 egg whites, beaten stiff
1 teaspoon vanilla
1/3 cup flour, sifted
1/2 cup milk
2 tablespoons Splenda

Beat egg yolks and bananas until well blended. Add vanilla, flour, milk and sugar, beating to blend thoroughly. Gentle and completely fold egg yolk mixture into stiffly beaten egg whites. Pour mixture into well-greased 1-quart baking dish. Set dish in pan and add 1/2 inch water to pan. Bake at 325 degrees for 30 minutes, or until lightly browned and puffy.

SWEETIE PIE PUNKIN' PIE
4 ounces softened reduced-fat cream cheese
1 tablespoon skim milk
1 tablespoon sugar or Splenda
1 1/2 cups thawed Cool Whip
2 graham cracker pie crusts
1 cup cold skim milk
2 packages instant sugar-free vanilla pudding
1 16-ounce can pumpkin
2 teaspoons apple or pumpkin pie spice
1 teaspoon cinnamon

Mix cream cheese, 1 tablespoon milk and sugar in bowl till smooth. Gently stir in Cool Whip. Divide in half and smooth into pie crusts. Pour1 cup milk in bowl with pudding mixes. Beat with whisk for 1 minute; mixture will be very thick. Stir in pumpkin and spices; blend well. Spread over cream cheese layer. Refrigerate 4 hours or till set. Garnish with additional Cool Whip and cinnamon, if desired.

LOWFAT PIMENTO CHEESE
1/2 cup fat-free mayonnaise
1/2 teaspoon Equal
2 teaspoons hot sauce
1/2 teaspoon cayenne pepper
1/3 cup pimentos
2 cups shredded cheddar cheese

Mix first four ingredients. Place cheese in food processor and chop; add to liquid mixture. Chop pimento in food processor and add to mixture and blend well.

OATMEAL RAISIN MUFFINS
2 cups reduced fat Bisquick
1 1/2 cups Splenda
2 eggs
2/3 cup old-fashioned Quaker oats
1 tablespoon vanilla
1 snack box raisins (may use golden raisins if you like)
1 teaspoon cinnamon
1 cup water

Preheat oven to 425 degrees. Spray muffin tin with cooking spray. Mix all ingredients, blending completely. Spoon into muffin tin and bake for 12-15 minutes. Delicious served with butter or jam.

HOLIDAY SUGAR COOKIES
1/2 cup softened butter
1 cup Equal Sugar Lite*
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 small package sugar-free fruit flavored gelatin

Preheat oven to 350 degrees. Beat butter and Equal Sugar Lite in medium size bowl on medium speed of mixer until well combined. Mix in egg and vanilla until blended. Add combined flour, baking powder and salt. Mix until blended. Drop dough by rounded teaspoonfuls onto cookie sheets sprayed with non-stick cooking spray. Flatten slightly using a spoon. Sprinkle with sugar-free fruit flavored gelatin. Bake 10-12 minutes. Remove from cookie sheet and cool completely on wire rack. Store in tightly covered container at room temperature. Makes about 3 1/2 dozen cookies.

Variation: For rolled sugar cookies, wrap dough in plastic wrap and refrigerate several hours or overnight. Work with half of the dough at a time; keep remaining dough in refrigerator. Roll on lightly floured surface to 1/4-inch thickness. Cut with desired cookie cutters. Sprinkle with sugar-free gelatin. Bake 8-10 minutes. Proceed as recipe directs.

Diabetic Cheese Cake

2 c. crushed pineapple
1-1/3 c. dry milk
Blend at high speed in blender.
Dissolve 2 packages unflavored
gelatin in 1/2 cup hot water. Add
to pineapple and milk, blend high
speed 2 minutes.
add 3 tsp. butter flavoring.
3 tbsp. lemon juice
3 tbsp. liquid sweetener or
6 pkgs. powdered sweetener

Blend 3 or 4 minutes, pour in pan
and refrigerate several hours
before serving.

Sugar Free Pumpkin Pie
This is a favorite of mine, and I make it every Thanksgiving and Christmas, as well as many other times throughout the year. I hope you like it.
(This is the best one I've ever come across)

8 ounces cream cheese, softened
1-2 tablespoons milk
1 cup milk
1 1/2 cups thawed whipped topping, sugar free or fat free light topping
(the sugar in light is acceptable)
1 graham cracker crust, sugar free or not, or a regular pie crust
1 6-8 ounce package sugar-free instant vanilla pudding and pie filling
1 can (16 ounce) pumpkin
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese with one tablespoon milk in a large bowl until creamy. Stir in whipped topping.
In separate bowl, pour in milk, then stir in pudding mix; beat until well blended. Stir in canned pumpkin and spices until well blended. Mix in the cream cheese/topping mix. Work quickly, pour into pie crust and refrigerate for at least three hours. This is a very rich pie, so use extra whipped topping sparinglng

DIEBETIC PEANUTS

1 lb. whitecote chocolate coating

1/2 c. peanut butter

In the top of a double boiler, melt coating over hot, not boiling, water. Add peanut butter and blend until smooth. Fill peanut molds almost full and chill in freezer until firm. Turn over and tap peanuts from molds. Makes about 75 peanuts.

LOWFAT LASAGNA

2 (15 oz.) Frigo "extra Lo-Fat"

Ricotta cheese

6 oz. Alpine Lace mozzarella, grated

1 lb. lasagna noodles, cooked

1 (8 oz.) box egg beaters

2 cans Hunts chunky tomato spaghetti

sauce

1 qt. plain tomato juice

Grated Parmesan cheese

Salt, pepper, oregano & parsley

Mix ricotta, mozzarella, egg beaters, salt, pepper, oregano and parsley to taste. Combine hunts spaghetti sauce and tomato juice. Layer lasagna pan: Sauce, noodles, cheese, noodles, cheese, noodles, sauce. Sprinkle with Parmesan cheese. Bake at 325 degrees for 50 minutes covered, 10 minutes uncovered. Makes 15 (3 x 5 inch) servings.

MILLIONAIRE PIE

2 (8 oz.) lite cream cheese
1/2 c. whipped topping
12 pkg. artificial sweetener
1 c. crushed pineapple
2 tsp. vanilla
1 tsp. almond extract
2 tsp. coconut
1 oz. chopped pecans

Mix and pour over a graham cracker crust.

PINEAPPLE CAKE LOW FAT

2 eggs
2 c. sugar (or less, cut by 1/3)
1 can crushed pineapple, undrained
1/2 tsp. salt
1 tsp. vanilla
2 tsp. baking soda
2 c. flour
1/2 c. nuts, chopped (pecans or
walnuts)

Mix all ingredients and pour into large cake pan, greased and floured. Bake at 350 degrees for 30-35 minutes. --FROSTING:--

1 (8 oz.) cream cheese
1 tsp. vanilla
1/2 c. butter or margarine
1 3/4 c. powdered sugar

Mix until fluffy and frost cooled cake

LOW FAT CHOCOLATE CINNAMON CAKE

1 c. pineapple (unsweetened)
1 c. applesauce (unsweetened)
3/4 c. buttermilk
3 tbsp. cocoa powder
2 c. flour
2 tbsp. cinnamon
1 1/2 c. sugar
4 egg whites
1 tsp. baking soda
1/2 c. buttermilk

--Frosting:--

3/4 c. marshmallow creme
2 tbsp. nonfat milk
4 tbsp. cocoa powder
1 tbsp. light corn syrup
2 tsp. vanilla
3/4 c. chopped pecans

Preheat oven to 350 degrees. Grease a 13x9 inch rectangular cake pan with nonstick vegetable oil spray and set aside. In medium saucepan, simmer pineapple juice until it is reduced in volume to 1/2 cup. Meanwhile, in a medium bowl, combine applesauce, 3/4 cup buttermilk and cocoa powder. Set aside. In a large bowl, combine flour, cinnamon and sugar, and set aside. When pineapple is reduced, add applesauce mixture to saucepan. Increase heat to medium, and stir until mixture boils. Pour heated mixture into flour mixture, and mix well with a spoon. Cool to lukewarm. Add egg white to lukewarm batter, mix well. Dissolve baking soda in 1/2 cup buttermilk. Add to batter and stir only until mixed; do not overstir. Pour into pan. Bake for 35 to 45 minutes, until inserted toothpick comes out clean. Combine first four frosting ingredients in a small saucepan. Stir over medium heat until marshmallow creme is melted. Remove from heat, add vanilla. Stir in pecans. Spread on cool cake.

GRANDMA'S LOW - FAT GERMAN CHOCOLATE APPLE CAKE

Put 4 cups of sliced apples in a large mixing bowl. Add: 2 c. sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
4 tbsp. cocoa
2 eggs
1 c. raisins
1 c. walnuts or pecans (optional)

Mix well. Add 2 cups of flour, mixing well. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Ice while hot. --ICING:--
1 c. confectioners' sugar
3 tbsp. cocoa
2 tbsp. butter
1/2 tsp. vanilla

Combine icing ingredients, adding enough milk to make it spreadable. Spread over hot cake. Serve warm or cool.

Apple Pancakes
1 cup flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt

1/4 teaspoon cinnamon
1/8 teaspoon cloves

3 tablespoons butter
1 egg
1/3 cup milk

2 tablespoons powdered milk
1/2 cup applesauce

Mix together flour, baking powder, salt, cinnamon and
cloves. Cut butter into flour

mixture. In a small bowl, beat together egg, milk,
powdered milk and apple sauce.

Combine flour mixture with egg mixture until well mixed.
Bake on hot griddle.

Serve with butter and syrup or fruit.

EGGLESS CAKE

1 c. sugar
1/2 c. butter
1 c. sour milk
1 tsp. soda
2 c. flour, sifted
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. currants

Cream sugar with butter. Add sour milk in with dissolved soda, flour, sifted with nutmeg and cinnamon and 1 cup currants rolled in flour.

BLACK BOTTOM PIE

GRAHAM CRACKER CRUST

1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

--FILLING:--

1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.

LOWFAT STRAWBERRY PIE

1 lg. container Cool Whip
2 (8 oz.) containers Breyer's

strawberry yogurt
1 or 2 graham cracker crusts

Combine Cool Whip and yogurt.

Pour in pie crust. Freeze. Partially thaw before serving.

LOWFAT LEMON CHEESECAKE

1 c. graham crackers
1 tbsp. margarine
1 tsp. cinnamon

FILLING:
4 c. lowfat lemon yogurt, drained
1 c. lowfat cottage cheese
1/4 c. flour
1 egg
1/2 c. egg beaters
1/4 c. sugar
2 tsp. vanilla

Line colander with cheesecloth and place in deep dish to collect liquid from yogurt. Cover and refrigerate overnight. Preheat oven to 300 degrees. Combine crust and press in 9 inch springform pan coated with Pam. Blend filling with mixer and pour into crust. Bake 1 hour. Chill. Slice

FRESH STRAWBERRY PIE

8 graham crackers into crumbs
1/2 c. melted reduced calorie
margarine

Mix and pat into bottom of 9 inch pie plate. Bake at 350 degrees for 10 to 15 minutes and cool. 1 pkg. diet strawberry gelatin

TOPPING
4 c. fresh strawberries
2 1/2 c. water
3 tbsp. cornstarch
10 pkg. artificial sweetener
1 c. whipped topping

Put strawberries in pie plate and sprinkle on 2 packages of sweetener. Set aside. Add gelatin to 2 1/2 cups of water and cornstarch. Bring to a boil and cook until thick. Remove from heat and add 8 packages of sweetener. Stir. Pour over strawberries. Chill in refrigerator. Before serving, spread whipped topping on top

MY OWN SUGAR FREE AND LOWFAT DIABETIC APPLE PIE

Wash fresh apples and slice thin (do not peel-vitamins in peel). Mix with cinnamon, and add some raisins and crushed walnuts. Get sugar free strawberry Jello (gelatin). Use 1/4 and mix with apples - to sweeten - you may use more if desired. 3. Use 1 1/2 cups of bisquick, 1/2 cup lowfat (1%) milk, 1 egg substitute, 1 tablespoon canola oil and 1/4 of a package of sugar free strawberry Jello. (Again, you may use more if desired). Pour dough over apples in pan and bake at 350 degrees for about 45 minutes. Crust looks tan and pink due to the Jello.

Turkey Cabbage Casserole

1 medium head of cabbage cut into pieces

1 pound of ground turkey

1 cup of onion and bell pepper mixture

1 can of Healthy Choice low sodium tomato soup

Brown meat and onion and pepper together. Drain and cut cabbage. Layer cabbage, then meat, then cabbage again and pour soup on top. Bake on 350 degrees until cabbage is done (about 25-35 minutes).

NO SUGAR - NO SALT - OAT BRAN MUFFINS

1 1/4 c. Natural applesauce, no sugar added

1/4 c. frozen apple juice
concentrate, thawed
1 egg
2 tbsp. oil
1 c. whole wheat flour
1 c. Quaker Oat Bran, cooking kind
2 tsp. baking powder
3/4 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. raisins, packed in the cup

Mix dry ingredients, stir. Mix wet ingredients, beat. Add dry ingredients to wet ingredients stirring lightly until mixed. Spoon into 12 greased muffin tins. They rise hardly any so you can fill cups. Bake for 20 minutes in a preheated 375 degree oven.

NO SUGAR APPLESAUCE MUFFINS

1 lg. egg
2 tbsp. vegetable oil
1 1/2 c. unsweetened applesauce
2 c. whole wheat flour
3/4 tsp. baking sod
2 tsp. baking powder
1/4 tsp. salt

Beat together egg, oil, and applesauce. Add flour, soda, baking powder and salt; beat well. Spoon into oiled and floured muffin tins. Bake at 375 degrees for 20 to 25 minutes until firm to touch and browned. Makes 12 muffins.

Date Coffee Cake

1/3 c. mashed bananas
1/2 c. butter, softened
3 lg. eggs
1 tsp. vanilla
1 1/4 c. water
3 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/2 c. chopped walnuts
1/3 c. flaked coconut

Beat together banana and butter until creamy. Add eggs, vanilla and water; beat. Measure in flour, baking soda, and baking powder and beat well. Stir in 1 1/2 cups chopped dates. Spoon batter into an oiled and floured 9 x 13 inch pan. Spread evenly. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 20 to 25 minutes. Cool on wire rack. Serves 8 to 10.

(NO SUGAR) STRAWBERRY BANANA CAKE
1 c. mashed banana
1/4 c. vegetable oil
2 lg. eggs
1/3 c. plain yogurt
1 1/2 c. plain flour
1 tsp. baking soda
2 tsp. baking powder

Beat together mashed banana, oil, eggs, and yogurt until creamy. Add flour, baking soda, baking powder and beat well. Spoon into 2 round, greased and floured 9-inch cake pans. Bake at 350 degrees for 15 minutes. To serve top cake with strawberries and Dream Whip