@@@@@ Now You're Cooking! Export Format

461951 DIABETIC FUDGE

chocolate, low cal, deserts

1 env gelatin
1/4 cup water
1 sq unsweetened chocolate
1/8 teaspoon cinnamon
3/4 teaspoon liquid food sweetener
1/4 cup water
1/2 cup evaporated milk
1/2 teaspoon vanilla
1/4 cup chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes.  Melt chocolate with
cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir
until dissolved. Remove from fire. Add vanilla, cool. When mixture
begins to thicken, add nuts.  Turn into cold pan. When firm cut into
pieces.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Acorn Pie

pies, low fat, pastries

3  egg whites; beaten stiff
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
20  crackers
1  (coarsley broken)
1/2 cup pecans; chopped

Beat egg whites until stiff; add baking powder and beat more.  Add sugar an

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ada French Sponge Cookies

cookies, low cal, deserts

1/2 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3  eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
6 tablespoon sugar

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt.
Beat egg yolks in a small bowl, rapidly, until very thick and lemon
colored, adding almond and vanilla flavorings during the beating.

With clean beaters, beat the egg whites until stiff and shiny; begin
to add sugar, not more than 1 Tablespoon at a time, and beat
constantly. Continue to beat rapidly until whites are very stiff and
glossy. Gently fold in the beaten egg yolks. In the same manner fold
in the dry ingredients until well mixed. Using a small spatula and a
measuring tablespoon, measure and droop onto ungreased baking sheets,
spacing 2 inches apart. Bake for 10 minutes until light and golden
brown. Remove at once from sheet to cool.

one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL
67, Na 94

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Almost-No-Fat Grand Marnier Ice Cream

low cal, ice cream

1 teaspoon unflavored gelatin
1/4 cup grand marnier
3 cup non-fat milk
3 tablespoon non-fat dry milk
1/3 cup sugar
1 teaspoon grated orange zest
1/2 cup non-fat egg substitute (equivalent; to 2 eggs)
1 1/2 teaspoon vanilla
3 medium oranges
1  orange zest

Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2
cups milk, non-fat dry milk, sogar and orange zest in saucepan. Heat to
simmer. Add a little hot mixture to egg substitute and return all to pan.

Heat and stir until slightly thickened. Stir in gelatin mixture just until
dissolved. Stir in remaining milk. Let cool to room temperature. Stir in
vanilla. Process in ice cream maker according to manufacturer's directions.

To serve, spoon ice cream into orange shells and garnish with orange zest,
if desired.

For six orange shells cut three medium oranges in half crosswise. Gently
juice oranges, being careful not to damage shells. Reserve juice for
another use. Scoop any remaining membrane from inner shells. Chill until
serving time. Makes 6 servings.

Each serving contains about: 305 calories; 368 milligrams sodium; 12
milligrams cholesterol; 0 fat; 44 grams carbohydrates; 25 grams protein; 0
fiber.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apple-Rhubarb Betty

fruits, low-fat/cal, deserts

2/3 cup sugar
1 tablespoon cornstarch
1 pkg 20 oz frozen rhubarb
2 1/4 cup apple pie filling
3 slice bread,cut into cubes 1 1/2c.
3/4 cup graham cracker crumbs
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
3 tablespoon butter, melted

1.    Preheat oven to 375 degrees. Combine sugar and cornstarch in
saucepan. Add rhubarb and cook over medium heat, stirring constantly,
`til thickened and bubbly... 2. Remove from heat. Stir in pie
filling... 3. Combine bread, cracker crumbs, brown sugar and spices
in small bowl. Stir in butter... 4. Spoon half of fruit mixture into
1 1/2 quart baking dish. Cover with half of bread mixture. Repeat the
layering. and cover. 5) Bake 20 minutes, then uncover and bake 10
minutes more... 6) Serve with Cool Whip or Vanilla ice cream...

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Applesauce Bar Cookies

cookies, diabetic, low cal, deserts

1 3/4 cup sifted cake flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
1/4 cup margarine
3/4 cup sugar
1  egg
1/2 cup unsweetened applesauce
1/2 cup raisins

Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with
vegetable pan coating. Sift together flour, baking soda, spices and
salt. Cream together margarine and sugar. Add egg to margarine
mixture and beat until light and fluffy. Alternately add the dry
ingredients and applesauce, stirring just enough to blend well. Add
the raisins. Turn into the prepared pan and bake about 30 minutes.
Let cool for 10 minutes then cut into 24 squares. 1 serving = 1
cookie = 1 bread exchange plus 1/2 fat exchange. CHO 15, PRO 1, FAT
2, CAL 80, Na 98

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Applesauce-Raisin Cookies

cookies, low cal

1/4 cup vegetable oil
1/4 cup sugar
1  egg
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached white flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup rolled oats
1/2 cup raisins

Cream the oil and sugar together.  Add the egg and beat until light.
Blend in the vanilla and applesauce. Stir in the flours, baking
powder, baking soda, cinnamon, cloves, oats and raisins into the
creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled
baking sheets. Bake in a 375 F oven for 8-10 min or until lightly
browned. Cool on a wire rack. Makes 24 cookies, each 56 calories 10
carbohydrates, 1 protein, 2 fat, 47 sodium, 49 potassium, 11
cholesterol 1/2 fruit exchange, 1/2 fat exchange Source: Holiday
Cookbook, American Diabetes Association ISBN 0-13-024894-0, by Betty
Wedman, M.S., R.D. from Norman Brown, main cooking echo March 93,
QBook format

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Applesauce-Raisin Squares

cakes, low cal

1  egg
1/4 cup vegetable oil
1/2 cup low-fat plain yogurt or
1  1/2 tb lemon juice in milk
3/4 cup brown sugar
1 cup applesauce
1 teaspoon vanilla
1 teaspoon grated lemon rind (or orange
1/2 cup raisins
1 cup whole-wheat flour
1/2 cup natural bran
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground nutmeg
1/3 cup sliced almonds, optional

In large mixing bowl, beat egg; add oil, yogurt, brown sugar,
applesauce, vanilla and lemon/orange rind; mix well.

In another bowl, stir together raisins, flour, bran, baking powder,
cinnamon, ginger and nutmeg; add to wet ingredients and mix only until
combined.

Turn into lightly greased (or wax-paper lined) 8" square cake pan.
Lightly press almonds into top of batter. Bake in 350 F oven for 45
min or until tester inserted in center comes out clean. (Squares will
be moist.) Let cool, then cut into squares.  Makes 25 small squares 1
1/2 inch.

Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g
protein, 14 g carbohydrate 1 1/2 fruit choice, 1/2 fat

Source:   The Lighthearted Cookbook by Anne Lindsay 1988 Heart and
Stroke Foundation of Ontario Shared and tested by Elizabeth Rodier
Aug 93

Yield: 25 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apricot Bars

cookies, deserts, low fat, baking

1 cup white flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup dried apricots
1 tablespoon walnuts, chopped
1 tablespoon cashews, chopped
1/3 cup maple syrup
      ----ICING----
1 cup icing sugar
2 tablespoon shortening
1/2 teaspoon vanilla
1 tablespoon apple juice

Sift together flour, sugar, cinnamon, baking powder & salt. Stir in
the apricots & nuts.  Add the syrup. Stir until the mixture forms a
thick batter.

Spread the batter into a lightly oiled 8" X 8" baking pan (it is hard
work, but it will cover -- trust me!). Bake at 350F for 30 to 35
minutes or until the bars test done. Allow to cool slightly, cut into
bars. When completely cool, spread with icing & drizzle some melted
chocolate over the top if desired.

ICING: Cream together sugar & shortening.  Add remaining ingredients
& beat until smooth.  Makes 1/2 cup.

Recipe by Mark Satterly

Yield: 18 bars

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apricot Ice Cream

deserts, low fat, ice cream

8 oz dried apricots
1/4 pint (5 fl oz) water
1/2 pint (10 fl oz) natural,
1  unsweetened, low fat yogurt
1/4 pint (5 fl oz) fromage frais, if
1  available
2 tablespoon lemon juice
4 oz icing sugar
1 if not, use more yogurt

Put apricots and water in a saucepan, bring to the boil and simmer
for 20 minutes.  Allow to cool, then puree the result in a blender or
food processor, add the rest of the ingredients and mix thoroughly.
Freeze, stirring regularly.  An ice-cream maker would be even better,
but I don't have one.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apricot Nectar Cake

cakes, deserts, low fat, from mix

      ----CAKE----
1 tablespoon all purpose flour
8 large egg whites
1/2 cup unsweetened applesauce
1 pkg yellow cake mix (reg size)
1 without pudding in the mix
1/3 cup sugar
1 cup apricot nectar
      ----GLAZE----
1/2 cup sugar
1/3 cup nonfat buttermilk
2 tablespoon tub style reduced calorie
1  margarine
1/4 teaspoon vanilla

Preheat oven to 350 degrees.  Lightly coat a 12 cup Bundt Pan with non
stick spray.  Dust the pan with the 1 tablespoon of flour. Set aside.

In a large bowl beat the egg whites with an electric mixer until they
are foamy.  Stir in the applesauce, then stir in the cake mix and
sugar.

Slowly drizzle the apricot nectar into the egg white mixture while
beating the mixture on a low speed. Then beat the mixture on medium
speed for 5 minutes. Spread the batter in the prepared pan and bake
for 45 to 50 minutes or until a toothpick inserted near the center of
the cake comes out clean.  Cool the cake in the pan on a rack for 10
minutes.

GLAZE

In a small saucepan, stir together the sugar, buttermilk, margarine
and vanilla.  Bring to a boil without stirring. Reduce heat and
gently boil for one minute.

Invert the cake onto a serving platter and remove the pan. While the
cake is still warm, use a toothpick to poke holes in it. Then pour
the glaze over the cake.

Cool before serving.

To store - cover the cake and refrigerate.

Per Serving: 277 calories, 5.7 g total fat, 1.2 g saturated fat, 0 mg
cholesterol, 345 mg sodium

Healthy Hometown

Courtesy of Dale & Gail Shipp, Columbia Md.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apricot Whip

deserts, low fat

1 pkg dried apricots
1 or 2 tab honey
1 cup fatfree plain yogurt
1 cup water

Wash apricots and soak overnight in water. Put apricots with juice in
blender, add honey and whirl until smooth. Pour mixture into a bowl
and whip in yogurt with a fork. Serve chilled.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apricot-Cardamom Bars

cookies, deserts, low fat

1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom; or... ground cloves
1/2 cup apricot nectar or- orange juice
1/4 cup unsweetened applesauce
2 tablespoon cooking oil
1  egg; slightly beaten
1/2 cup dried apricots (finely snipped)
      ----APRICOT ICING----
1/2 cup powdered sugar
3 teaspoon apricot nectar or- orange juice

In a medium mixing bowl stir together flour, brown sugar, baking
powder, baking soda, and cardamom or cloves; set aside. Stir together
apricot nectar or orange juice, applesauce, oil, and egg till
combined. Add to dry ingredients, stirring till just combined. Stir
in the snipped apricots. Spread batter in an ungreased 11 x 7 x
1-1/2-inch baking pan. Bake in a 350 F oven about 25 minutes or till
a wooden pick inserted near the center comes out clean. Cool in pan
on a wire rack. Drizzle with Apricot Icing. Cut into bars. Apricot
Icing: In a small mixing bowl, stir together 2 to 3 teaspoons apricot
nectar or orange juice.

Yield: 24 bars

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Apricot-Raisin Bars

cookies, low fat

      ----FILLING----
1/2 cup dried apricots, diced
1/4 cup raisins
1/2 cup apples, peeled and grated
1/2 cup reduced-sugar apricot preserves
      ----CRUST----
1 1/2 teaspoon baking soda
1 cup all-purpose flour
1/2 cup oat bran
2 cup rolled oats
1 teaspoon ground cinnamon
1 cup brown sugar
3/4 cup reduced-calorie margarine, melted

In a medium bowl, combine all filling ingredients. Stir well.

Make crust: In a large bowl, combine baking soda, flour, oat bran,
oats, cinnamon, and brown sugar. Stir in melted margarine. Press
slightly more than half of crust mixture in bottom of a 9- by 13-inch
pan sprayed with vegetable cooking spray.

Spread on filling. Sprinkle on remaining crust. Bake at 325 degrees
for 20 minutes. Cut into bars.

Makes 24 bars

Nutritional analysis: Per 2-inch square: 151 calories, 2 grams
protein, 27 grams carbohydrate, 4 grams fat (26 percent), 124
milligrams sodium.

FROM Karen Mangum's cookbook "Life's Simple Pleasures: Fine Vegetarian
Cooking for Sharing and Celebration."

Yield: 24 bars

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Arkansas Cheescake

pies, low cal, deserts

1  egg, seperated
1/2 cup skim milk
1 pkg gelatin (envelope)
1/8 teaspoon salt
1 tablespoon equal (no substitute)
1 1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoon lite coolwhip

Take cottage cheese and cream in blender until very SMOOTH <this is
the hardpart>. Set aside. Put egg yolk in top of double boiler beat
well and add milk. Add gelatin & salt. Cook overr boiling water until
gelatin dissolves and mixture thickens. (about 10 minutes) Remove
from heat, add sugar substitute. Cool. Add cottage cheese, lemon
juice and vanilla to cooled mixture. Chill, stirring occasionally,
until mixture mounds when dropped from a spoon.  Beat egg white until
stiff. Fold egg white and cool-whip together into mixture. Pour into
graham crust. Or pour into pie plate and top with crumb topping.
Crumb Topping: crush 2 graham crackers fine. Mix with pinch of
cinnamon and nutmeg. Calories (without topping or crust): 442 (Whole
Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7gr
fat)

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Arkansas Cheesecake

pies, low cal, deserts, cheese cake

1  egg, separated
1/2 cup skim milk
1 pkg gelatin (envelope)
1/8 teaspoon salt
1 tablespoon equal (no substitute)
1 1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoon lite coolwhip

Take cottage cheese and cream in blender until very SMOOTH <this is
the hard part>. Set aside. Put egg yolk in top of double boiler beat
well and add milk. Add gelatin & salt. Cook over boiling water until
gelatin dissolves and mixture thickens. (about 10 minutes) Remove
from heat, add sugar substitute. Cool. Add cottage cheese, lemon
juice and vanilla to cooled mixture. Chill, stirring occasionally,
until mixture mounds when dropped from a spoon.  Beat egg white until
stiff. Fold egg white and cool-whip together into mixture. Pour into
graham crust. Or pour into pie plate and top with crumb topping.
Crumb Topping: crush 2 graham crackers fine. Mix with pinch of
cinnamon and nutmeg.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Autumn Apple Muffins

cakes, fruits, low cal, deserts, muffins

1  egg, slightly beaten
2 tablespoon soft butter
1/4 cup sugar
1/4 cup 2% yogurt or
1  3/4 ts lemon juice + 2% milk
1/3 cup 2% milk
1/2 cup bran
1 medium apple, grated
1/2 cup raisins, soaked
1/2 cup rolled oats
1 dry ingredients
1/3 cup wholewheat flour
1/3 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt

In large bowl, combine the first nine ingredients. Sift dry
ingredients together.  Add to bran mixture, stirring until moistened.
Spoon into muffin cups. Bake at 425 F about 20 minutes or until
golden brown. Makes 12 small muffins.

1 muffin contains 114 calories, 1 starch choice, 1/2 fruit, 1/2 fat

Source:  Enjoy B.C. Fruit the Diabetic Way by Elaine Johnston c. 1982
Shared and tested by Elizabeth Rodier Sept 93

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

BABY CORN~ BOK CHOY~ & TOFU STIR-FRY--LOWFAT

brownies, low cal, chinese

1 formatted for mm by
1 diane crhn32b
2 teaspoon toasted sesame oil
1/2 tablespoon ginger -- finely chopped
1 large garlic clove -- finely
1  choped
4 cup bok choy -- cut diagonally
1 into 1 slices
3/4 lb firm tofu -- drained and
1  cut
1 into 1 chunks
1 can 15oz baby corn
1 tablespoon dry sherry
1/2 tablespoon chili paste with soy bean
1 1/2 tablespoon hoisin sauce
1 tablespoon water
1 tablespoon cornstarch

Heat the oil in a wok or 12-inch fry pan.  Add the ginger and garlic,
and cook over medium heat for 30 seconds. Add the bok choy, and cook
until the leaves soften and turn a deeper green. Add the tofu, baby
corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes
on medium heat, stirring frequently. In a small bowl, combine the
water and cornstarch, stirring until smooth. Move the stir-fry
ingredients to the sides of the pan to make a well in the center of
the wok or fry pan, and add the cornstarch to the liquid remaining in
the well. Stir until the cornstarch clarifies and the mixture
thickens.   Move the stir-fry ingredients into the well and coat them
with the sauce. Serve immediately. YIELD: Makes 8 (1/2 cup) servings
Each serving: 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo,
0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium Exchanges: 1/4 fat,
3/8 meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor Set-Point
Weight-Loss Cookbk =20

~ - - - - - - - - - - - - - - - - -=20

Recipe By     :=20

From: Stacy Hansen <schansen@pacificrim

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Bacardi Rum Chocolate Cake

low cal, freezer

1 pkg chocolate cake mix
1 pkg chocolate instant pudding..
1  eggs
1/2 cup barcardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds; optional ----filling-----
1 1/2 cup cold milk
1/4 cup barcardi dark rum
1 pkg chocolate instant pudding
1  envelope dream whip topping

Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine
all cake ingredients together in large bowl. Blend well, then beat Bake for
30 minutes or until cake tests done. Do not underbake. cool in pan Split
layers in half horizontally. Spread 1 cup filling between each layer
Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Baked Apple

low cal, deserts

1  apple, cored, peeled
2 tablespoon orange or apple juice, unswt
1/8 teaspoon cinnamon
1 pinch nutmeg
2 tablespoon raisins

Peel and core apple.  Place each apple in individual glass casserole,
fill center with raisins.  Pour juice over raisins, sprinkle with
cinnamon and nutmeg. Cover with wax paper and bake in microwave on
high about 2 min. per apple until tender.  (CHECK - depends on the
size and kind of apple.) Serve warm.

A similar recipe suggested unpeeled apples baked for 350F uncovered.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Baked Apples With Raisins

fruits, low-fat/cal, diabetic, deserts

2  apples
1 orange juice
1 tablespoon raisins
1 pinch ground cinnamon

Peel and core the apples.  Coat with the orange juice on the outer
surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in
Pyrex baking cups. Bake in a 350 F oven 25 to 30 minutes or until
fork pierces surface easily.  Serve warm or cold.

1 apple - 74 calories, 1 1/2 fruit exchange 19 grams carbohydrate, 0
protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol

Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier.

My note:  Apples may be baked in the microwave until soft.

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Baked Cinnamon-Applesauce Doughnuts

cakes, low fat

2 pkg dry yeast
5 3/4 cup all-purpose flour,divided
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine,melted and divided
1 teaspoon ground cinnamon
1/4 cup warm water (105-115degrees)
1 1/4 cup unsweetened applesauce
1/3 cup margarine
1/2 teaspoon salt
2 single eggs
1/2 cup sugar

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 3 cups flour, applesauce, and next 6 ingredients; beat at low
speed of an electric mixer until moistened. Beat at meduim speed for
an additional 2 minutes. Stir in 2 cups of flour, 1/2 cup at a time,
to form a soft dough. Turn out onto a well-floured surface. Knead
until smooth and elastic(about 5 minutes); add enough remaining
flour, 1 tablespoon at a time, to prevent dough from sticking to
hands. Place dough in a bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place, free from drafts, 1
hour or until doubled in bulk. Punch dough down, and turn out onto a
lightly floured surface. Roll dough to 1/2 inch thickness; cut with a
lightly floured 2 1/2 inch doughnut cutter. Combine doughnut holes
and any remaining scraps of dough; reroll to 1/2 inch thickness and
cut as before. Place doughnuts on baking sheets coated with cooking
spray; brush 2 tablespoons melted margarine over doughnuts. Let rise,
uncovered, in a warm, draft-free place for 40 minutes. Combine 1/2
cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag,
and set aside. Bake doughnuts at 425 degrees for 8 minutes or until
golden. Immediately brush remaining 2 tablespoons melted margarine
over baked doughnuts; add doughnuts to plastic bag. Seal the bag and

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Baklava (Low Fat Low Cal Version)

low cal, deserts, ethnic

1/2 lb shelled pistachio nuts, ground
3 tablespoon sugar
3/4 teaspoon ground cinnamon
1 1/2 tablespoon rose water
1/2 lb filo dough
1/2 cup low-calorie margarine, melted
1 rose water syrup
1 whole cloves,optional

This rich-tasting baklava contains half the amount of sugar and a
fraction of the fat you would normally use, thanks to reduced fats,
sugar, and nuts. The results will fool anyone. 1. Combine pistacho
nuts, sugar, cinnamon and rose water in small bowl. Using half of
filo sheets (cover remaining with plastic wrap to prevent from drying
out), place 3 sheets in bottom of lightly greased 13x9" baking sheet.
Brush with some of margarine. Sprinkle evenly with nut mixture. Place
remaining sheets over nut filling, brushing after every third sheet
and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form
pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or
until golden. Place on wire rack to cool. Drizzle Rose Water Syrup
evenly over top and allow to soak several hours. Stud each
diamond-shape with whole clove.

Yield: 35 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Banana Bread (Durcholz)

cakes, diabetic, low fat, bananas

1/4 cup sugar
3/4 cup sugar twin
1/3 cup margarine
1  egg
2 egg whites
1 teaspoon baking soda
2 cup flour
4 tablespoon milk
3/4 teaspoon vinegar
3  bananas; ripe, mashed

Blend sugar, Sugar Twin, and margarine.  Add eggs and mix well. Sift
flour and soda into bowl and stir. Mix milk and vinegar together,
then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in
greased 9 x 5 loaf pan.  Let cool and cut into 20 slices.

Nutrients per slice:  Calories 108, fat 3.6g, cholesterol 14 mg,
carbohydrate 17g, sodium 63mg.

Exchanges:  Bread 1, fruit 1/4, fat 1.

Source:  "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

Yield: 20 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Banana Surprise Cookies

cookies, low fat, bananas

1  egg
1 cup brown sugar
1/4 cup oil
1 1/2 cup bananas; mashed (about 3)
1/2 teaspoon vanilla
1 1/2 cup flour
1 1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup walnuts; chopped or chocolate chi

Preheat the oven to 350 and coat 2 baking sheets with Pam. Beat the
egg, brown sugar and oil with an electric mixer until smooth. Add the
bananas and beat again. Add the vanilla, flour, oats, baking soda,
cinnamon and nutmeg and beat until well mixed.  Stir in the nuts or
chocolate chips. Let the batter sit for about 5 minutes so that the
oats can absorb the liquid. Drop the batter by rounded tsp about 2"
apart onto the baking sheets and bake for 12 to 15 minutes. Cool on
wire rack. Per cookie: 65 calories and 2 grams fat. Source: Dr Cookie
Cookbook by Marvin Wayne M.D.

Yield: 4 dozen

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

BANANA/PINEAPPLE TROPICAL SORBET

deserts, low fat, bananas

1  pineapple
2 chopped bananas
3 tablespoon sugar
1 cup plain nonfat yogurt
1 tablespoon honey

Because this sorbet is frozen in the pineapple shell, you must cut
out the flesh according to the following special method. First, slice
off the top, just at the point where the edges begin to straighten.
Now stand the pineapple up on its bottom end. Insert a long,
thin-bladed knife into the exposed flesh, next to the pineapple's
outer skin. Push the knife in tin the entire length of the pineapple,
stopping just above the bottom - CAREFUL - you don't want to
penetrate through the bottom. Cut in a circle around the edge just
inside the skin. You've now created a long cylinder of pineapple
flesh that's connected to the shell only at the bottom.

To separate the bottom of this fruit cylinder, insert the knife into
the side of the pineapple, about 1 inch from the bottom. Without
enlarging the hole that is the knife's entry point into the fruit,
fan the blade back and forth, cutting through the inside fruit
cylinder in a large "V". Repeat this procedure on the opposite side.
Now the long, central p pineapple cylinder is free.

Invert the pineapple over a bowl to catch the juice. Plunge a fork
into the pineapple cylinder's top end and, with firm determination,
pull it out into the bowl. Remove the tough central core of the fruit
by cutting the cylinder into quarters and then trimming off the
center strip of eac each piece. Remove any "eyes".

Roughly chop the remaining pineapple flesh and put it into the bowl
with the reserved juice. The rest is easier!!

Puree pineapple flesh and juice with bananas in food processor,
gradually adding the sugar, yogurt and honey. Transfer to ice cream
maker and process according to directions. Scoop sorbet into hollowed
out pineapple shell, cover with plastic wrap and freeze for at least
an hour.

To serve: Remove from freezer just before serving. Slice the
pineapple from top to bottom into 6 wedges.

Of course, one needn't go to all that trouble...but it's a lovely way
to present the sorbet. If you don't want to do it, then skip all the
hard part, and just chop up the pineapple flesh and go from there and
serve directly out of the ice cream maker!! :)

This will also get posted in the low fat topic, as it only has 1 gm
of fat per serving.....

Food & Wine RT [*] Category 4, Topic 6 Message 131 Sun Jan 10, 1993
WYF.4.LYF [Choc. Queen]      at 23:50 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Bananas & Pancakes

cakes, deserts, low fat, bananas

1 large or 1-2 small bananas per
1  person
2 tablespoon lemon juice
2 tablespoon calvados, grand marnier or
1  cointreau
5 fl oz oz orange juice
2 tablespoon molasses sugar
1  egg
4 oz flour
10 fl oz oz lager beer

Make pancakes with lager, flour and egg, and cook in the normal way
(I used a cooking spray to grease a non-stick frying pan). Fold each
pancake in half, and then in half again, so it forms a quarter-circle
(if you're as bad at cooking pancakes as I am, they'll come out in
bits anyway - if so, pretend it didn't happen!), and place them in a
large flan dish.

Peel bananas, cut in half long-ways and in half again cross-ways, and
place face-down on top of the pancakes. Put the remaining ingredients
into a frying pan or small saucepan, and boil for 3-4 minutes, until
just beginning to be syrupy.  Pour over bananas and pancakes, and
bake in a moderate oven (Mark 4 - 350 F) for 20-30 minutes.

I served this with fromage frais (cream substitute) and a chocolate
sauce, for which the recipe follows:

Yield: 3 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Bananas Au Gratin

fruits, low cal, deserts, bananas

1 pint cottage cheese
2 tablespoon sugar
1 teaspoon vanilla extract
1 teaspoon lemon rind; freshly grated
1 teaspoon lemon juice
4  bananas
4 graham cracker squares; crumbled
1 ground cinnamon

Combine cottage cheese, sugar, vanilla lemon rind and lemon juice in
food processor; blend until smooth. Spread blended cheese mixture in
a shallow 7 x 12" glass baking dish or put 1/4 cup mixture in
individual au gratin dishes. Thinly slice bananas and spread slices
evenly on top of cheese mixture. If using individual dishes, put half
a sliced banana on top of each serving. Sprinkle top evenly with
Graham cracker crumbs and sprinkle lightly with cinnamon. Place under
broiler until hot and lightly browned.

Per Serving: 120 calories, 3 mg cholesterol, 1 g fat,
277 mg sodium.

Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Berries With Yogurt Sauce

deserts, low fat

1/2 cup plain yogurt low fat
2 tablespoon reduce calorie raspberry
1 spread melted
1 teaspoon confectioners sugar
1/8 teaspoon grated orange peel
2 cup strawberries cut in quarters

In blender combine all ingredients except strawberries and process
until smooth.  Into each dessert dish put 1/4 of the strawberries and
top each portion with 1/4 of the sauce. Serve immediately Each
serving is 1/2 fruit 1/4 milk 15 optional calories From Weight
watchers pamphlet 1988

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Berry Bars

cakes, fruits, low cal, deserts

3/4 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup butter milk
3/4 teaspoon vanilla extract
1 1/2 cup rasp/blueberries frs or frz
1 tablespoon granulated sugar
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 teaspoon grated lemon peel

Blueberries/raspberries must be fresh or frozen -- not thawed. May
use a mixture of the two.

1.  Preheat oven to 350F.  Spray an 8" suare baking pan with nonstick
cooking spray.  In a small bowl, whisk flour, sugar, baking soda and
salt. Whisk in buttermilk and vanilla. Spread evenly into prepared
pan.

2.  Distribute berries evenly over batter.  In a small bowl, combine
sugar, constarch, and lemon peel. Sprinkle evenly over berries and
bake in upper third of oven 35-40 minutes, or until golden brown and
beginning to pull away form the edges of pan.  Cool completely before
cutting.

BREAKDOWN For 1 bar:  1/4 B, 25 C. Weight Watchers Magazine -
February, 1994

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Berry Gazpacho

fruits, low cal, deserts, low fat

1 bottle reisling wine
1 vanilla bean, split
1 bunch mint, fresh
1 pkg strawberries, frozen, thawed
1  10 oz pkg.
1/2 cup water
1/3 cup honey
2 tablespoon lemon juice
1 cup raspberries, fresh
1 cup blackberries, fresh
1 cup blueberries, fresh
1 raspberry sorbet
1 garnishes: fresh mint sprigs
1 fresh berries

Bring first 3 ingredients to a boil in a large saucepan over
medium-high heat; boil until reduced to 1 1/2 cups. Cover and chill.
Pour wine mixture through a wire-mesh strainer into a large bowl,
discarding bean and mint. Process strawberries and 1/2 cup water in a
blender until smooth; pour through wire-mesh strainer into wine
mixture, discarding seeds. Stir in honey and next 4 ingredients;

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Best Ever Sponge

cakes, deserts, low fat

      ----2 EGG SPONGE----
2  eggs
1/3 cup caster sugar
2 tablespoon cornflour
2 tablespoon plain flour
2 tablespoon self-raising flour
      ----3 EGG SPONGE----
3  eggs
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 cup self-raising flour
      ----4 EGG SPONGE----
4  eggs
2/3 cup caster sugar
1/3 cup cornflour
1/3 cup plain flour
1/3 cup self-raising flour

This is a favorite never-fail sponge recipe: it does not contain
liquid or butter, which makes it ideal for Swiss rolls. It is simple
to adapt to many flavors and will work as a cake or a roll. Have eggs
at room temperature. Beat whole eggs in small bowl with electric
mixer until thick and creamy (the small bowl is necessary to give
maximum volume to eggs); beating time on a moderately high speed
should be about 7 mins. Add sugar, about 1 tablespoon at a time,
beating after each addition until sugar is dissolved.

While eggs and sugar are beating, prepare pans by greasing evenly
(see lift of pan sizes below); and sift dry ingredients together 3
times, to aerate and mix the flours.

When sugar is dissolved, transfer mixture to larger basin; this makes
it easier to fold the ingredients through the egg mixture *it is not
necessary to transfer the 2 egg mixture to a larger basin). Sift the
flours over the egg mixture, use a spatula to lightly fold the flours
through; heavy handling at this stage will give a flat, tough sponge.
Spread mixture evenly into pan, bake in moderate oven for cooking
time specified below. When cooked, sponge will have shrunk very
slightly from side of pan and top of sponge will feel springy when
touched gently with fingertips. Turn sponge immediately onto wire
rack to cool, then reverse sponge so that wire rack does not mark the
top.

Cake Pans and Cooking Times:

2 egg: Deep 20cm round cake pan or recess pan about 20 mins. A deep
pan is preferable rather than a sandwich pan as the sponge will be
less crusty on top because the high sides protect the top during
cooking.

3 egg: 2 deep 17cm cake or sandwich pans about 15 mins, or 25cm x 30cm
Swiss roll pan about 12 mins.

4 egg: 2 deep 20cm round cake pans about 20 mins, or deep 23cm round
cake pan about 40 mins.

Variations:

Citrus:  Beat in 2 teaspoons of your favorite grated citrus rind with
the sugar.  Try lemon, mandarin, lime, orange or grapefruit.

Nut:  Fold in 1/4 cup of any type of ground nuts with the flours.

Chocolate:  Fold in 60g grated dark chocolate with the flours.

Fill and ice sponges as desired.

Keeping time: 2 days.

Yield: 1 recipe

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Biscotti L'orange

cookies, low fat

1 cup sugar
1 teaspoon orange rind, grated
1 teaspoon vanilla extract
1/2 teaspoon orange extract
3  egg
3 cup flour
1/2 cup walnuts, chopped
3/4 teaspoon baking soda
1/4 teaspoon salt
1 vegetable cooking spray

Combine first 5 ingredients in a large bowl; beat at medium speed
until well blended. Combine flour, walnuts, baking soda and salt;
gradually add to sugar mixture, beating until well blended. Turn
dough out onto a lightly floured surface, and knead lightly 7 times.
Shape dough into a 16 inch long roll, and place on a baking sheet
sprayed with Pam; flateen roll to 1" thickness.  Bake at 350 for 30
minutes. Remove roll from baking sheet; let cool 10 minutes on a wire
rack. Cut roll diagonally into 27 (1/2") slices, and place, cut sides
down, on baking sheet. Reduce oven temp to 325 and bake 10 minutes.
Turn cookies over, and bake an additional 10 minutes. The cookies
will be slightly soft but will harden as they cool. Remove from
baking sheet, and let cool completely on wire rack. 103 calories and
2 grams fat per cookie. Recipe By : Cooking Light-June 95

Yield: 27 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Bless-Your-Heart Cheesecake

cakes, deserts, low fat

1 envelope unflavored gelatin
1/2 cup non-fat milk
1 can low-fat cottage cheese *
1/2 cup sugar
1 teaspoon grated orange peel
1/4 teaspoon salt
3/4 cup graham cracker crumbs
2 tablespoon butter, melted
1 cup fresh strawberry halves
1 cup raspberries
1/4 cup red raspberry preserves **
1 tablespoon water

* 16-ounce container, 1-percent fat type ** seedless NOTE: 2 cups
strawberry halves can be substituted for the 1 cup of
strawberry halves and the 1 cup of raspberries.
=======================================================
============== === In a small saucepan, sprinkle gelatin over milk;
set aside to soften, about 5 minutes. Place saucepan over very low
heat; cook, stirring constantly until gelatin is completely
dissolved, 3 to 5 minutes; remove from heat; cool slightly. In food
processor fitted with metal blade or in blender, process cottage
cheese, sugar, orange peel and salt until smooth. With processor
running, slowly add gelatin mixture. Spoon mixture into a 9-inch (6
1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking
pan. In a small bowl, combine graham cracker crumbs and butter;
sprinkle over cheesecake mixture. Cover and refrigerate until firm, 2
to 3 hours. To unmold, using a metal spatula or knife, loosen edge
around pan; quickly dip into warm water; unmold onto a serving
platter. Arrange strawberries and raspberries in rows across
cheesecake. In a small saucepan, heat raspberry preserves and water
until melted; brush over berries. Refrigerate until preserves are
cold, about 30 minutes. (If a round pan is used, arrange berries to
resemble a heart.)

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blond Fruitcake (Fat-Free)

cakes, low fat

1 lb candied pineapple
3/4 lb apricots, dried
1/2 lb peaches, dried
1/4 cup flour
1 cup sugar
1/2 teaspoon baking powder
1 1/2 cup flour
1 cup applesauce
1 cup egg whites
1 tablespoon vanilla
1 tablespoon lemon extract
1 orange liqueur

Cut pineapple, apricots, and peaches into 1/2" dice and combine in
large bowl.  Add flour, tossing to coat fruit. In separate bowl, sift
tgether sugar, baking powder, and flour.

Preheat oven to 250.

In small bowl combine applesauce, egg whites, vanilla, and lemon
extract. Stir into dried fruit mixture.  Add flour mixture, stirring
until blended. Spoon batter into 9" tube pan, lighly sprayed with
non-stick cooking spray.

Bake 3 hours.  Let cake cool in pan on rack.

Remove from pan.  Soak clean cheesecloth in orange liqueur. Wrap cake.
Store in covered container in refrigerator one month or longer before
serving, occasionally adding more liqueur to cake.

At LAST! I've got the fat free fruitcake recipe. This is SO good. You
won't believe your taste buds.

Now, my grandmother brought me a regular loaf-shaped loaf - meatloaf
sized. She said it made several that size. I'll have to ask her if
she cooked it a different amount of time and if she really let it sit
for a month before digging in. I don't think I could wait that long!

Posted on GEnie by J.LEVINSON3 [Jody], Dec 18, 1992 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005

Yield: 20 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry And White Chocolate Cheese Pie

fruits, pies, chocolate, cheese cake, pastries

1  for the crust
1 cup hazelnuts; roasted/ground
1/2 cup brown sugar
4 tablespoon butter; melted
1  for the filling
4 oz white chocolate; finely grated
8 oz cream cheese; softened
1/4 cup sour cream
1  for the topping
2 cup blueberries
1/4 cup sugar
1  for garnish
1  zest of one lemon
1  white chocolate shavings

Recipe by: Herald Journal, Logan, UT  (Used by Permission)
Line bottom of a 9-inch tart pan with parchment paper.  Mix crust ingred

Melt white chocolate in double boiler over hot but not boiling water. St

For the topping:  Rinse fresh blueberries and toss with the 1/4 cup suga

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry Cake

cakes, low fat

2 tablespoon cornmeal
2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup port wine
1/4 cup canola oil
1  egg
2 egg whites
2/3 cup low-fat buttermilk
1 tablespoon vanilla extract
3 cup blueberries

Preheat the oven to 350 F.  In a large mixing bowl, combine all the
dry ingredients and set aside.

In a small saucepan, reduce the port over medium heat to 1/4 cup.
Cool to room temperature.

Add the port and remaining ingredients, except the blueberries, to
the dry mixture, one at a time, stirring constantly, until combined
and smooth. Gently fold in the blueberries.

Lightly spray or wipe a 7 x 11-inch glass baking pan with vegetable
oil. Pour the batter into the pan with and bake for 45 minutes, or
until a toothpick inserted in the center comes out clean. Serve warm
from the oven or cool to room temperature.

Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18%

* Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry Frozen Yogurt

low fat, frozen dessert

2 cup blueberries -- washed and
1 picked ov
1 banana -- mashed
3/4 cup sugar
1/2 cup frozen orange juice
1 concentrate -- thawed
2 cup nonfat yogurt
1 teaspoon vanilla extract

In an electric blender or food processor, combine all ingredients.
Blend well.      Pour into ice cream maker and freeze according to
manufacturer's

Defrost slightly before serving.

Recipe By     : Net

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry Parfaits

fruits, low cal, deserts

1 cup blueberries
1/4 cup apricot preserves
1 pint yogurt, frozen, vanilla
4 tablespoon almonds, slivered (optional)

PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a
small bowl, combine blueberries and preserves. In microwave, cook on
high 3-3 1/2 minutes, stirring twice, until blueberries are softened.
Cover and chill until ready to assemble.  To serve, in each of 4
dessert or parfait glasses layer frozen yogurt and blueberry sauce.
Garnish with almonds.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry Snow

low cal, deserts

1 pkg unflavored gelatin (1 env)
1/4 cup cold water
1/2 cup boiling water
2 cup fresh blueberries (rinsed)
1 teaspoon lemon juice
2 tablespoon granulated sugar replacement
2 egg whites (beaten stiff)
6 fresh strawberries(optional)

Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes
to soften.  Add boiling water and stir to completely dissolve. (If
gelatin does not dissolve completely, heat slightly.) Set aside.
Combine blueberries, lemon juice and sugar replacement in mixing
bowl or food processor and whip into a puree. Stir completely into
gelatin mixture. When blueberry mixture is cool, thick and syrupy,
beat until frothy. Fold stiffly beaten egg whites into blueverry
mixture. Spoon into 6 serving dishes; refrigerate until set. Before
serving, top with fresh strawberries. 1 serving = 1/3 fruit
calories = 18

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry Spread

low cal, deserts

1 tablespoon unflavored gelatin (1 pkg)
1/3 cup cold water
3 cup blueberries, lightly crushed
1/2 teaspoon ground ginger
2 tablespoon granulated sugar
4 teaspoon lemon juice
1 teaspoon grated lemon rind

In saucepan, sprinkle gelatin over water.  Stir over low heat until
gelatin is completely dissolved.

Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil.
Cover and cook 5 min or until fruit is tender; stir occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours
or until set.

Store in refrigerator for up to 1 month or for 1 year in the freezer.

Makes 2 cups.  Preparation 10 min, cook about 5 min.

Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup,
replace lemon rind with 1/2 tsp nutmeg

Serving:  1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.

Source:  Choice Menus by Marjorie Hollands & Margaret Howard 1993
Canadian Diabetes Assoc. Shared & Blueberry tested by Elizabeth
Rodier Aug 93.

Yield: 32 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Blueberry Supreme

fruits, deserts, low fat

1 1/2 cup flour, all purpose
1/2 cup sugar
2 teaspoon baking powder
4 egg whites, slightly beaten
2 tablespoon skim milk
1 1/3 tablespoon lemon peel, grated
1/2 cup applesauce
2 cup blueberries, fresh or frozen
2 tablespoon sugar
2 teaspoon cinnamon, ground
1 egg white
1/2 cup vanilla nonfat yoghurt
1 tablespoon sugar

Thaw and rinse blueberries if frozen.  Preheat oven to 400 F. Spray
an 8" or 9" springform pan with cooking spray.

Combine flour, sugar and baking powder, set aside. Beat egg whites
with milk, lemon peel and applesauce; add flour mixture all at once
and stir with a wooden spoon until dry ingredients are moistened.
Fold in blueberries.  Spread batter evenly into prepared pan. Blend 2
tb. sugar and 1/2 ts. cinnamon together and sprinkle over the top.
Bake for 25 minutes.

Meanwhile, prepare custard topping:  Beat egg white, 1 Tb. sugar and
yogurt until thoroughly combined.  Pour evenly over cake and return
to oven and bake 10 minutes longer. Remove cake from oven and place
pan on wire rack to cool. Remove from pan and serve.

(Raspberries or other fruit may be substituted for blueberries.)
Nutritional information:  Per serving 133 calories and .28 grams fat
Very good!! From: Mott's Applesauce pamphlett

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Bob Hope's Mother's Lemon Pie

pies, low fat, pastries

1 cup sugar
3 tablespoon cornstarch
1 cup boiling water
4  egg yolks; beaten slightly
2 tablespoon butter
4 tablespoon lemon juice
1/4 teaspoon salt
1  lemon rind; grated

Combine sugar and cornstarch in top of double boiler.  Add the water slowly

Gradually add the egg yolks, butter, grated lemon rind, lemon juice and sa

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cake-Pan Cake

cakes, chocolate, low fat

1 1/2 cup unbleached all-purpose flour
1 cup sugar
3 tablespoon unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant coffee or espresso
1 teaspoon (to 2 ts) black pepper
6 tablespoon oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water or strong coffee

Pre-heat oven to 350 degrees. Then, in a 9"x9" cake pan, measure and
blend throughly with a fork the flour, sugar, cocoa, baking soda,
instant coffee powder, and salt. Next, make 3 indentations in the dry
ingredients with your fork. Into the first, pour 6 tb. of oil. Into
the second, pour 1 tb. vinegar.  Into the third, pour 1 tsp. vanilla.
Then, over all ingredients, pour 1 cup of cold water or strong, cold
coffee. Stir with a fork until evenly blended. Bake for 35 to 40
minutes until toothpick inserted in center comes out clean. Serve
alone, with whipped cream, ice cream, or your favorite frosting.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

California Fig-Apple Compote

fruits, deserts, low fat

6  baking apples
6  california dried figs
1  lemon; sliced
1 cup brown sugar
1 cup water
6  whole cloves
1  cinnamon stick

Bring sugar and water to a boil.  Add lemon rind and spices. Core
apples and place in baking dish or skillet. Place figs around and
between apples. Pour spiced syrup over all and cover. Bake or simmer
gently, basting occasionally, until apples are tender and syrup
thickened. Then serve each apple topped with a plump juicy fig, to 6
lucky people.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cantaloupe Fruit Salad

fruits, low cal, deserts

2 each med. cantaloupes *
1 each large pineapple **
1 cup raisins
1 cup fresh shredded coconut
1 cup finely chopped walnuts
1 each large apple ***
1 single low-fat yogurt

*     Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut
into small chunks. *** Cored and cut into small chunks. Cut the
cantaloupes into small chunks and mix with all the other fruits and
the walnuts in a large Salad bowl. Scoop yogurt into individual
serving bowls and pass the fruit salad.  Stir to coat and eat.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Carob Brownies

brownies, deserts, low fat, vegatarian, vegetarian

2 cup whole-wheat pastry flour
1/3 cup carob powder
2 teaspoon baking powder
1/3 cup honey
1/2 cup unsweetened applesauce
1 cup water
1 teaspoon vanilla; 1/2 tsp if watkins
1/4 cup chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking
powder. In a separate bowl, thoroughly mix remaining ingredients,
except nuts. Add dry ingredients to wet ingredients and mix well.
Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking
dish. Bake at 350  for 35 minutes.
Makes 16 brownies.

Per brownie:  84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine  page 38 Article by Mary
Mcdougall Formatted to MM by J.Duckett1 (Kat) From the collection of
Sue Smith, S.Smith34, Uploaded June 16, 1994

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Carrot Cake With Orange Glaze

cakes, low cal

1  oil for greasing pan
3 cup cake flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup applesauce
1 cup brown sugar
1 cup sugar
3  egg whites
1  grated rind of 1 orange
1  juice of 1 orange
3 cup carrots, peeled shredded
1 cup raisins
      ----ORANGE GLAZE----
2 cup powderd sugar
4 tablespoon orange juice
1 teaspoon lemon juice
1 teaspoon grated orange rind

Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10"
springform pan with center hole.

Combine flour, baking soda, baking powder, cinnamon and salt: set
aside. Beat together applesauce, sugars, egg whites, orange rind and
juce. Blend in flour mixture with mixer at medium speed only until
smooth. Do not over beat. Stir in carrots and raisins. Pour batter
into prepaed pan and bake 50 to 60 minutes or until a knife inserted
near center comes out clean. Remove cake from pan, or if using spring
form, remove sides of pan and put cake on wire rack to cool completly.

****************************Orange
Glaze******************************* Combine sugar, orange juice,
lemon juice and orange rind; stir thoroughly to blend. Spoon glaze
over cooled cake and serve.

Yield: 20 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cereal Snack Meringues

cookies, low cal

3  egg whites
2/3 cup sugar
4 cup total cereal
1/2 cup semisweet chocolate chips  if desir; ed

Heat oven to 325 degrees.  Lightly grease cookie sheet. Beat egg
whites in large bowl until foamy. Gradually beat in sugar; continue
beating until very stiff and glossy. Fold in cereal and chocolate
chips. Drop mixture by teaspoonfuls 2 inches apart onto cookie sheet.
Bake 14 to 16 minutes or until golden brown. Store in airtight
container. Makes 3-1/2 dozen meringues. Printed in the November 26,
1992, issue of the Simi Valley, CA, Enterprise

Yield: 42 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cheesecake With Raspberry Sauce - Lite

pies, low cal, deserts, low fat

1/4 cup graham cracker crumbs
500 ml cottage cheese, 2% fat
500 gm cream cheese - fat free
1  philadelphia
1 cup sugar
2 tablespoon cornstarch
1 teaspoon vanilla extract
1 each egg
2 each egg whites
300 gm raspberries, frozen --
1  thawed
1 tablespoon cornstarch
1/2 cup jelly

Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch
springform pan. Puree well drained cottage cheese in processor until
smooth.  Add cream cheese, cut into cubes and continue processing
until smooth. With processor on, gradually add sugar, cornstarch and
vanilla. Add egg and egg whites, one at a time to cream cheese
mixture; process using on and off action until just blended; pour
into pan. Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40
min. Cool.

Refrigerate overnight.  Serve with Raspberry sauce. Raspberry Sauce:
Drain thawed,frozen raspberries, reserving juice. Place berries in
sieve; crush to extract additional juice. Discard seeds. Whisk
cornstarch and heated jelly into juice.  Cook sauce in microwave on
High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4
cups.

Recipe By     : Kraft

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chef Freddy's White Chocolate Berry Pie

pies, deserts, cheese cake

1 pkg (15oz) pillsbury refrigeratd
1  pie crusts
5  squares baker's premium
1  white chocolate
2 tablespoon milk
4 oz philly brand cream cheese
1  [softened]
1/2 cup powdered sugar
1 teaspoon orange peel [grated]
1 cup whipping cream [whipped]
2 cup raspberrys or sliced
1  strawberries or both mixed

1)      Prepare and bake the pie crust according to package
instructions for one crust baked shell, and let cool completely... 2)
Microwave 4 squares of the white chocolate and milk for about 2 min.
or `til almost melted. Stir `til melted and let cool to room temp...
3) Beat cream cheese, powdered sugar, and orange peel in a small bowl
with an elec. mixer on low speed `til smooth. then fold in the white
chocolate mixture... 4) Fold the whipped cream into the chocolate
mixture and spread into the cooled pie shell. Arrange the berries on
the filling and drizzle the remaining melted chocolate... Refrigerate
for at least one hour before serving...

Source:    Snagged of a sunday paper coupon... cf

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cherry Cranberry Dessert Squares

low cal, deserts

1  refrigerated pie crust
3 cup fresh or frozen cranberries
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 cup water
1 can 21 oz cherry pie filling
2 pkg (3.4 oz) instant vanilla pudding &; pie filling mix
2 cup skim milk
1/2 teaspoon rum extract
1 cup frozen light whipped topping thawed

1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40
seconds, or let stand at room temperature for 15-20 minutes. Remove
crust from pouch. Unfold crust; peel off plastic sheets. Press pie
crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly
to seal. 2. Price crust generously with fork. Bake at 425F for 9-11
minutes, or until light golden brown. Cool. 3. In medium nonstick
saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix
well. Stir in water; bring to a boil. Cook and stir over medium-high
heat for about 5 minutes or until cranberries pop and sauce is very
thick and translucent. Add cherry pie filling; mix well. Cover
surface with plastic wrap and refrigerate until cool. 4. In a medium
bowl, combine pudding and milk. Stir in rum extract. Blend with a
wire whisk until thickened. Spoon over baked crust. Top evenly with
cranberry mixture and refrigerate 30-60 minutes, or until set. Serve
with whipped topping.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cherry Crisp

low cal, deserts

16 oz can red sour pitted cherries
1 1/2 tablespoon cornstarch
4 teaspoon sugar
1/4 teaspoon almond extract
1  topping
1/2 cup quick-cooking rolled oats
2 tablespoon chopped walnuts
1 tablespoon margarine, melted

Drain cherries, reserving 3/4 cup juice.  Combine small amount of
juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
Cook over moderate heat, stirring constantly until thickened and
clear.

Remove from heat.  Add cherries and extract.  Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.

Bake for 20 minutes or until topping is browned. Serve warm or
chilled.

1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
mg potassium, 1.5 gm fiber, 0 chol.

Source:  Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chewy Fig Oatmeal Cookies

cookies, low cal

1/4 cup brown sugar, firmly packed
1/2 cup honey
1/3 cup dried figs, ground & packed
2/3 cup margarine or butter
6 tablespoon egg substitute; -or- eggs
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoon dried figs, ground
1/4 teaspoon nutmeg
1 1/2 cup all-purpose flour
1 1/3 cup quick rolled oatmeal
1/2 cup nuts, finely ground (opt.)

[NOTE: for a no sugar variation, substitute same amount of white grape
juice concentrate or apple juice concentrate for brown sugar.]

In a large bowl, beat brown sugar, honey, first quantity of figs and
margarine until creamy, about 3-5 minutes. Add eggs to creamed
ingredients and mix until well blended. In a separate bowl, blend
baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg
thoroughly, and add to creamed mixture.  Add flour, oatmeal, and nuts
(optional) and mix 2 minutes on low speed, then 3 minutes on medium
speed.  Drop by teaspoonfuls on greased cookie sheet and bake at 350
F for 10 to 15 minute according to preference of softer or crunchier
cookies. EACH SERVING CONTAINS APPROXIMATELY: Calories 74, Fat 2.01
g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium
100 mg, Cholesterol .031 mg Calories from protein: 8% Calories from
carbohydrates: 68% Calories from fats: 24%

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Choc. Hazelnut Mascarpone Torte W/Raspberries I

deserts, low fat, holiday, summer

2 can cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2  unsalted butter; softened
1 cup granulated sugar
3/4 cup light brown sugar; packed
2 large eggs; room temperature
1 tablespoon vanilla extract
1 1/3 cup strongly brewed coffee; room
      ----CARAMELIZED HAZELNUTS & PRAL---
1/2 cup granulated sugar
1/4 cup water
12  hazelnuts <see note below> -
3/4 cup hazelnuts; toasted

Recipe by: <lhroberts@aol.com> NOTE: Position a rack in the center of
the oven and preheat to 350F. Spread the hazelnuts on a baking sheet
and toast for 12-15 minutes, or until golden beneath the skins. Wrap
the nuts in a clean towel and cool completely. Transfer the cooled
hazelnuts to a large sieve and rub them back and forth to remove the
loose skins.

Make the chocolate butter cake: Position a rack in the center of the
oven and preheat to 375F. Line the bottom of a 17 1/2x11 1/2 jelly
roll pan with parchment or wax paper. Lightly spray the bottom and
sides of the pan with nonstick cooking spray. In a medium bowl, whisk
together the flour, cocoa powder, baking soda and salt. Sift the
flour mixture onto a piece of wax paper and set aside. In a 4 1/2 qt.
bowl of a heavy-duty electric mixer, using a paddle attachment, beat
the butter at medium-high speed for 1 minute, until creamy. While
continuing to beat the butter, gradually add the granulated and brown
sugars, stopping the machine and scraping down the side of the bowl
as necessary. Beat the butter/sugar mixture at medium-high speed for
2 minutes, until smooth. Beat in the eggs, one at a time, and the
vanilla. Reduce the speed to low, and alternately add 1/3 of the
reserved dry ingred. and 1/3 of the coffee. In 2 more batches,
alternately add the remaining dry ingred. and coffee, scraping down
the bowl as necessary. Scrape the batter into the prepared pan and,
using a metal cake spatula, smooth the batter evenly into the pan.
Bake the cake for 25-28 min., until the sides just begin to pull away
from the pan and the surface springs back when lightly touched. Cool
the cake in the pan set on a wire rack for 10 min. Invert the cake
onto a wire rack; carefully peel off the parchment paper and allow
the cake to cool completely.

Make the caramelized hazelnuts and praline: Lightly spray a baking
sheet with nonstick cooking spray. In a small saucepan, combine the
sugar and water. Cook over med. heat, stirring constantly, until the
sugar dissolves. Increase the heat to medium-high and continue to
cook without stirring for 4-6 min., until the syrup caramelizes.
Immediately remove the pan from the heat. Add the 12 perfect
hazelnuts to the caramel and toss to coat. With an oiled fork, remove
each hazelnut, letting the excess caramel drip back into the pan, and
place them at one end of the prepared baking sheet. Quickly stir the
3/4 c. of hazelnuts into the remaining hot caramel. Pour the hazelnut
praline onto the other end of the baking sheet. Cool the praline for
30 min. until hard. Reserve the individual caramelized hazelnuts for
decorating the cake. Coarsely chop the praline. In a food processor
fitted with the metal chopping blade, process the praline for 35-45
seconds until finely ground. Transfer the praline to a bowl and set
aside.

SEE Chocolate Hazelnut Mascarpone Torte w/Raspberries II for the rest
of the recipe and ingredients.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate & Raspberry Cream Torte

deserts, low fat

      ----CHEF FREDDY'S LITE DESSERTS----
      ----FOR THE CAKE----
6 tablespoon xtra lite corn oil spread
1 cup sugar
1 cup skim milk
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 1/4 cup flour
1/3 cup hershey's cocoa or hershey's europe; an style cocoa...
1 teaspoon baking soda
1/4 cup red raspberry jam
      ----FOR THE RASPBERRY CREAM----
10 oz frozen red raspberrys- [thawed and; drained]
1 1/3 oz dry whipped topping
1/2 cup cold skim milk
3 drop red food coloring

>>>To make the cake...
Preheat oven to 350... Spray a 15"x10"x1" jelly roll pan with
PAM or other cooking spray...
In a med. saucepan over low heat, melt the corn oil spreadand stir
in the sugar... Remove from the heat and stir in the milk, vinegar and
vanilla... In a small bowl stir together the flour, cocoa, and baking
soda, and then add it gradually to the sugar mixture, stirring with a
wisk until wel blended... Pour into prepared pan and bake 16 to 18
min.or until wooden pick inserted into center comes out clean... Cool
for 10 min. remove from pan to wire rack... Cool completely...

>>>To make the filling and assemble...
Thaw and drain the frozen raspberrys, then put in blender
container and blend until smooth...In a small mixer bowl put whipped
topping mix and the cold skim milk *do not add vanilla* and add the
red food coloring... fold in the raspberry puree'...

Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or
serving plateand spread itb jam on top, the spread a scant 3/4 cup of
the cream filling over the jam... Repeat with the other 3 cake
pieces...
Use the remaining jam and cream filling to garnish the top as you
desire... Refrigerate the torte until ready to serve...

>>>Nutritional Info... per serving<<<

170 Calories                    0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates
:           40mg Calcium 3gm Fat

from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in
Watertown NY on CYBEREALM BBS at (315)-786-1120

Yield: 14 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Almond Cheesecake

deserts, cheese cake, low fat

6  chocolate wafers, finely crushed
1 1/2 cup light cream cheese
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup plus 2 tbs unsweetened cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoon almond flavoring
1  egg
2 tablespoon semisweet chocolate mini- morsels
1  chocolate leaves (optional)

Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform
pan. Set pan aside.  Position knife blade in food processor bowl; add
cream cheese and next 7 ingredients, processing until smooth. Add egg
and process just until blended.  Fold in chocolate morsels. Slowly
pour mixture over crumbs in pan.  Bake at 300 degrees F. for 65 to 70
minutes or until cheese cake is set.  Let cool in pan on wire rack.
Cover and chill at least 8 hours.  Remove sides of pan, transfer
cheese cake to a serving platter. Garnish with chocolate leaves, if
desired. CHOCOLATE LEAVES: Melt chocolate in doubles boiler or
microwave. Using a non-poisonous leaf, brush on melted chocolate;
place in freezer for 2-3 hours. once hardened, peal leaf from the
chocolate to garnish.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Amaretto Cheesecake (Southern Livin

chocolate, deserts, cheese cake, low fat

1 single vegetable cooking spray
1/2 cup cookie, chocolate graham; teddy bear shapped, crumb
32 oz cheese, cream, fat-free
2 cup sugar, granulated
2/3 cup cocoa, unsweetened
2/3 cup flour, all-purpose
3 tablespoon amaretto
2 tablespoon vanilla
1/2 cup egg substitute
1 single cream, whipped, instant
1  =low fat, refrigerated
2 tablespoon almonds; sliced

Sprinkle 1/4 cup crumbs on bottom of a 9-inch springform pan coated
with cooking spray.  Set remaining 1/4 cup crumbs aside. Position
knife blade in food processor bowl; add cream cheese and next 5
ingredients. Process until smooth.  Add egg substitute, and process
just until blended. Pour mixture into pan.  Bake at 300 degrees for
45 to 50 minutes, or until center is almost set.  Sprinkle with 1/4
cup remaining crumbs. Let cool completely on a wire rack. Cover and
refrigerate 8 hours. Top each slice with a small amount of reduced
calorie whipped cream and sprinkle with sliced almonds. Yield 16
servings. 226-calories (8% from fat per slice) 10.7gm protein, 2.1gm
fat, (0.4gm sat fat), 37.8gm carbo, 0.4gm fiber, 10mg cholesterol,
378mg sodium, and 211mg calcium. Taken from the April Edition of
Southern Living LF recipes, posted by DonW1948@aol.com Submitted By
DONW1948@AOL.COM On   SUN, 18 JUN 1995
022214    GMT

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Angel Food Cake 2

cakes, chocolate, low fat

1 cup all-purpose flour
1 1/2 teaspoon cream of tartar
1/4 cup cocoa
1/2 teaspoon salt
1 1/2 cup sugar
1 1/2 teaspoon vanilla
10  egg whites

Preheat oven to 325 degrees F.

In medium bowl, sift flour.  Sift flour again twice with cocoa and
1/2 cup sugar.  Set aside.  In large bowl, beat egg whites, cream of
tartar, and salt until soft peaks form. Gradually add remaining
sugar, 2 Tbsp at a time until stiff peaks form.  Fold in flour m
ixture and vanilla.

Pour into ungreased tube pan.  Bake for 55 to 65 minutes. Invert pan
for about 1 hour or until the cake is cool.

Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by:
Kim Smith 116/35

Recipe By     : Net

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Banana Custard

deserts, low fat, bananas

1  litre (2 us pints) chocolate
1  milk (skimmed or
1  semi-skimmed)
2 tablespoon custard powder
2 small (125 g, 5 oz) cartons
1  low-fat toffee-flavoured
1  yogurt
3  bananas

Make the custard with the chocolate milk and the custard powder - no
sugar is necessary.  Allow to become cold. When it is, pour over the
sliced bananas, and stir in the yogurt.  Refrigerate until wanted.
Serves 6 or more, I should think.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Banana-Split Pie

pies, chocolate, low fat, bananas, pastries

12  graham crackers; made into crumbs
1/4 cup chocolate syrup; div-
1 tablespoon chocolate syrup
16 oz chocolate milk
2 medium bananas; peeled
3/4 cup cool whip lite

1. In a small bowl, combine the graham cracker crumbs and 2 T choco- late s

2. Using electric mixer, on medium speed, (or food processor), beat frozen

3. To serve, slice bananas and arrange in a circle over the ice milk/ yogu

Each serving provides:  1/2 fruit; 1/2 bread; 95 calories Source: Weight
Watchers 1992 VARIATION: Substitute 2 cups fresh strawberries for the
bananas

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Bread Pudding  Lowfat

chocolate, low fat, puddings

12 slice french bread slice --
1  good-quality, day-
1  old, or italian
1  baguette, about 1
1  thick (3-4 oz total
1  wt)  (1)
1 1/2  egg beaters 99% egg
1  substitute -- equiv to 3
1  eggs (2)
2 1/2 cup milk, 1% lowfat -- (2.  5)
1/4 cup honey -- (3)
1 teaspoon vanilla extract
2 tablespoon brandy -- or kahlua
1/3 cup cocoa powder --
1  dutch-process (4)
2 teaspoon cornstarch
1 pinch salt

Last night I finally tried the chocolate bread recipe in "Sweet
Nothings" and it was GREAT! The only fat comes from that which is in
1/3 C. of cocoa powder and the bread. It's supposed to have 3 eggs,
but I didn't have any eggs so I used substitute instead and it was
fine.

Even though I was out of a lot of the ingredients, I managed to
make-do with what I had on hand. Perhaps it would've been tastier if
made exactly according to recipe, but as it stands it's pretty damn
tasty!

Here's the original unaltered recipe (my alterations are below):

Arrange bread slices, staggering them, in a 12 - 14" long oval gratin
dish or a 4 C souffle dish.

In a large bowl whisk together the eggs, milk, honey, sugar, vanilla
and brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt
together onto the egg mixture, then whisk until thoroughly combined
(and your arm will probably want to fall off at this point).

Pour the cocoa-egg mixture evenly over the bread slices and let stand
until all the bread is thoroughly saturated with the custard.
Depending upon the freshness of the bread (5) and the dish you
choose, this could take 1 - 2 hrs. Bake the pudding in a 325 deg F
oven for 40 - 60 min, until it is barely firm to the touch but not
dry and pulling away from the sides of the dish. Serve warm or,
alternatively, cover and chill thoroughly before serving. 170
calories, 2.
7 g  fat (6)

1) I didn't have the right bread but I did have some Squaw bread in
the freezer so I dried it out in the over at a low temperature for
about 1/2 an hour.

2) I didn't have eggs so I used egg sub.

2.  5) Forgot this one. I didn't have any skim milk on hand so I used
a can of nonfat evaporated milk and added water to make 2. 5 C.

3) I didn't have any honey so I used corn syrup (a little extra
because honey is so sweet).

4) You can use unsweetend Herschey's cocoa for it if you don't want
to try to locate dutch-process. Actually, dutch-processing just
leaves more of the fat in the cocoa.

5) I broke the bread up into pieces rather than leaving it in slices.
I figured that would help along the soaking process. I let it soak
for 10-15 min.

6) Probably lots less fat without using real eggs. I estimate 3g from
the cocoa. At most only 1g or so per serving. -- npm@netcom. com
Nancy from San Diego, California Formatted
into MasterCook II by Reggie Dwork reggie@netcom. com

Recipe By     : Sweet Nothings

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Bread Pudding With Raspberry Sauce

chocolate, deserts, low fat, puddings

      ----PUDDING----
1  loaf french bread
4 tablespoon cocoa powder
1 tablespoon vanilla
5 cup skim milk
3/4 cup sugar
4  egg whites, lightly beaten
      ----RASPBERRY SAUCE----
1 pkg frozen raspberries in light syrup,; unfrozen

Pudding: Cube bread and place in a large bowl. Combine milk, cocoa,
sugar and vanilla until well blended. Add egg whites and stir. Pour
mixture over bread.  Cover and let stand in refrigerator for 30-45
minutes. Pre heat oven to 350 degrees.  Place mixture in an oven
proof dish and place in a water bath (about 1-inch). Bake for 45
minutes. Rapberry Sauce: Puree raspberries in blender.  Strain
through sieve to remove seeds. Refrigerate sauce until serving time.
Use 2 TBS sauce per serving. Place sauce on plate, place pudding on
sauce and garnish with fresh berries.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Brownies~ Low Cal

low cal, deserts

6 oz chocolate, semisweet
1/2 cup hot water
4 each egg whites
1 teaspoon vanilla
2/3 cup sugar
2/3 cup flour, all-purpose
1 teaspoon baking powder
1 pinch salt
1 each icing sugar

In large heatproof bowl set over hot water, melt chocolate with water,
stirring until smooth. Remove from heat; let cool slightly.
Whisk in egg whites and vanilla. Stir together sugar, flour, baking
powder and salt; stir into chocolate batter just until combined. Pour
into lightly greased 8 in. square cake pan. Bake in 350F oven for 20
to 25 minutes or until edges pull away from pan. Let cool on rack;
dust with icing sugar.
Per serving: about 110 calories, 2 g protein,
4 g  fat, 19 g carbohydrate.

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Buttermilk Ice Cream

chocolate, low cal, ice cream

1 1/2 cup milk
1/3 cup unsweetened cocoa
1/2 cup sugar
1 teaspoon instant espresso coffee powder
2 cup buttermilk
3 tablespoon nonfat dry milk
2 teaspoon vanilla extract
1 dash salt

SOURCE:  From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6.  MM format by Ursula R. Taylor.
Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan. Heat
until sugar melts and ingredients are well combined. Remove from heat and
place saucepan in another bowl of cold or ice water to cool to room
temperature.  Pour mixture into a blender or food processor and add
remaining ingredients. Process until smooth. Cover and chill in the
refrigerator until ready to freeze.  Blend for a few seconds before pouring
into the ice cream maker. Follow the manufacturer's instructions for
freezing.

Yield: 1 quart

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Cannoli Cake

cakes, chocolate, low cal, deserts

1  basic no-fat cake batter
16 oz no-fat ricotta cheese
1 pkg nondairy whipping cream
1/3 cup confectioner's sugar
3 tablespoon orange-flavored liquer or
1 teaspoon orange juice
3/4 cup coarsely chopped dried fruit
3 tablespoon semisweet chocolate chips
1 tablespoon choclate sauce

Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350
F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for
another time. Process ricotta cheese in a blender or food processor,
scraping down sides often with a rubber spatula until smooth(Blender
will do the smoothest job) Scrape cheese into a medium-sized bowl.
Add whipped topping mix, confectioner's sugar, and liquer. Beat with
electric mixer on high speed until smooth and well blended. Stir in
fruit and chocolate chips. Cover and refrigerate at least 2 hours, or
up to 48 hours, to let the flavor develop. Cut loaf cake in half
horizontally. Place bottom half on serving plate. Spread cut surface
with half the cheese mixture. Place the top half of cake on filling.
Press down lightly. Spread top with remaining cheese mixture. Drizzle
cake with chocolate sauce. Refrigerate until ready to serve. Makes 12
servings.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Cherry Upside Cake

cakes, low cal

1 1/2 cup cake flour (not all-purpose)
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon b. soda
1 1/3 cup cocoa
1 teaspoon vinegar
1 teaspoon cinnamon
1/3 cup oil
1 teaspoon vanilla
3/4 cup water
1 can cherry pie filling

Mix & sift all dry ingredients. Slowly mix in remaining ingredients.
Put 3/4 c of cherry pie filling in bottom of microwave bundt cake
dish. Put the rest of cherry pie filling in cake batter. Pour into
the cake dish & bake in microwave for 9 min on 50% heat. Than turn &
bake for an additional 3-4 on high. Top may look moist. That is ok.
Cover cake while still in dish with a towel for about 1-2 min., then
turn out on dish.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Chiffon Mold

diabetic, deserts, low fat

1 tablespoon gelatin; granulated
3 medium eggs, separated
1/8 teaspoon salt
1/2 teaspoon chocolate extract; pure
1/8 teaspoon cream of tartar
1/2 cup water; cold
1/4 cup cocoa; dry (25 grams)
1 1/2 teaspoon vanilla; real(no artificial)
1  artifical sweetener; *
42 gm ladyfingers; 6 small

*    Use enough artificial sweetener to substitute for 2/3 cups
sugar. Soak gelatin in cold water.  Beat egg yolks until light; add
cocoa, salt, and milk; beat until smooth. Turn into the top of a
double boiler. Cook over simmering water stirring constantly until
thick and smooth. Remove from heat.  Add vinilla, chocolate extract
and artificial sweetener; mix well. Add chocolate mixture to gelatin
and stir until gelatin is completely dissolved.  Chill in
refrigerator, stirring occasionally until mixture sets to the
consistency of unbeaten egg whites. Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4-cup
mold. When chocolate mixture is partially thickened, beat egg whites
and cream of tartar until stiff.  Fold into chocolate mixture; blend
thoroughly. Carefully spoon into mold. Cover with clear plastic wrap.
Chill for 3 to 4 hours or until set. Unmold onto a serving plate as
you would any gelatin mixture.  To serve, cut into six slices.

Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
halves.

Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm; Calories
103; Sodium 100 Mg

Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
Exchange

Low-Sodium Diets: Omit Salt

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Chiffon Pots

chocolate, deserts, low fat

1 1/2 cup skim milk
2  envelopes unflavored gelatin
3 tablespoon unsweetened cocoa
2 tablespoon granulated sugar
1  few grains salt
2 teaspoon vanilla extract
1 cup ice cubes (6 to 8)
4 teaspoon semisweet chocolate shavings

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar
and salt.  Stir over moderate heat until gelatin is completely
dissolved. Remove from heat; add vanilla and stir briskly with fork
or wire whisk to mix ingredients well.  Pour into blender, add ice
cubes, cover and blend at medium speed until ice cubes dissolve.
Uncover, stir once with rubber spatula and let stand 2-3 minutes to
jell. Spoon into 4 dessert dishes or parfait glasses and top each
serving with 1 tsp chocolate shavings.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Chip Bites

cookies, chocolate, low fat

1/2 cup canola oil
1 cup light brown sugar
3/4 cup sugar
1  egg
2  egg whites
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup semisweet chocolate chips

Preheat oven to 375 degrees.  Lightly spray or wipe two baking sheets
with vegetable oil.  In a large mixing bowl, cream the oil, sugar,egg
and egg whites until smooth. Add flour, soda and salt. Mix well. Add
the chocolate chips and mix gently.  Place dough in 1/2 teaspoon
mounds on sheet. Bake for 7 minutes or until brown.

Yield: 200 cookies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Chip Cloud Cookies

cookies, chocolate, low fat

1  cooking spray
1  flour -- for dusting
3  egg whites
1/8 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla -- optional
3 tablespoon unsweetened cocoa powder
1/2 cup miniature chocolate chips
1/3 cup walnuts -- chopped

Preheat oven to 250F.  Line two cookie sheets with foil. Coat foil
with nonstick cooking spray, then lightly dust w/ flour.

In a large bowl, beat egg whites w/ an electric mixer til foamy. Add
cream of tartar and beat until soak peaks form. Include vanilla if
desired. Mix in sugar one tablespoon at atime. Sift cocoa powder over
mixture. W/ rubber spatula, fold in chips and nuts. Drop by
teaspoonfuls onto foil. Bake for 25-30 min or until crisp. Let cool
on sheets for 2 min. Then transfer to wire racks to cool completely.

Recipe By     : Shape - Jan. 1996

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Chip-Oatmeal Cookies

cookies, low cal

1/2 cup lo cal margarine
1/2 cup unsweetened applesauce
1/2 cup packed dark brown sugar
2 tablespoon thawed frozen apple juice concentra; te
1/4 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla
2 1/4 cup flour
4 1/2 oz quick oats
1/4 teaspoon salt
2 oz semisweet chocolate chips

1.  Preheat oven to 350F. Spray large baking sheet with nonstick
spray. 2. In a large bowl, with mixer on high, beat margarine,
applesauce, brown sugar and apple juice concentrate until light and
fluffy (note mixture may appear to be curdled). 3.  In a small bowl,
combine boiling water, baking soda, and vanilla and beat into
margarine mixture. 4. In large bowl, combine flour, oats, and salt.
Gradually add to margarine mixture, beating well after each addition.
Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared
baking sheet, making 48 cookies. Bake 10-12 minutes until golden
brown. Cool completely on rack.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Cinnamon Angel Food Cake

cakes, low cal

      ----FROM: LINDA FIELDS----
      ----CYBEREALM BBS 31578611----
1 1/2 cup egg whites (10-12 eggs)
1 cup sifted flour
1 1/2 cup sifted confectioners sugar
3 tablespoon unsweetened cocoa
1/2 teaspoon cinnamon
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 cup sugar

1. Bring egg whites to room temperature, about 1 hour. 2. Meanwhile,
sift flour, cocoa, powdered sugar, and cinnamon together three times.
Set aside. 3. In a large mixer bowl, beat the egg whites, cream of
tartar, and vanilla with an electric mixer on medium speed until soft
peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating
on high speed until stiff peaks form. Transfer to a larger bowl if
needed. 4. Sift about 1/4th of the flour mixture over the beaten egg
whites. Fold in gently. Repeat, folding in the remaining flour
mixture in fourths. 5. Pour into ungreased 10 inch tube pan. Bake on
the lowest rack in the oven at 350F for 40-45 minutes or until the
top springs back when touched. 6. Immediately invert cake (leave in
pan); cool thoroughly. Loosen sides of cake from pan; remove.

Makes 16 slices.

Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm
carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg
potassium.

Source: Better Homes and Gardens New Dieter's Cookbook Typed in MM
format by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-11

Typists' note: This is GOOD!!!!!!

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Cream Cheese Pie

pies, cheese cake

1 cup semi-sweet choc. bits
6 oz cream cheese; softened
1/8 teaspoon salt
2  eggs separated
3/4 cup brown sugar
2 teaspoon vanilla
1 cup heavy cream
1 1/2 cup graham cracker crumbs
1/4 cup brown sugar
1  square unsweetened choc. mel
1/3 cup butter

Melt choc. chips over hot water. Let cool about 10 mins. (any longer
and they will stiffen) Whip cream cheese and salt until light and
fluffy. Gradually add 1/2 cup brown sugar; cream this thoroughly
Blend in egg yolk; one at a time,beating well after each addition.
Add vanilla and choc. to mixture and beat thoroughly. Beat egg whites
into soft peaks. Gradually add remaining sugar and beat until stiff
and glossy. Fold Choc mixture into egg whites. Fold in whipped cream.
Spoon into crust (follows) and chill overnight.
Chocolate Crumb Crust: Combine crumbs and sugar, add choc. and
butter,blending thoroughly. Pat mixture to the bottom and sides of 9
inch pie plate.  Chill before adding filling.I also have a great
recipe for a Chocolate Cream Cheese CAKE.
If you want it, let me know.. Enjoy
Bob in La Canada/Flintridge, Ca.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Decadence Bread Pudding

low-fat/cal, chocolate

3 cup milk
4 oz semisweet baking chocolate
3/4 cup sugar
1/4 cup butter
5 cup old-fashioned white bread, cubed
2 teaspoon vanilla
3/4 teaspoon cinnamon
3  eggs, lightly beaten

For custard, combine 2 cups of milk, chocolate, sugar
and butter in a large microwave-safe bowl.  Cook on
High (100%) for 9 minutes, stirring every 3 minutes,
or until chocolate is melted.

Stir bread cubes, vanilla, cinnamon and remaining milk
into the hot mixture.  Stir in eggs.  Let stand 5
minutes.  Stir, and pour into a buttered 1 1/2-qt
baking dish or souffle dish.

Bake at 350 degrees for 45 to 55 minutes, or until a
table knife inserted into center comes out clean.
Serve warm.  Top with whipped cream and shaved
chocolate, if desired.

Posted on Prodigy by Helen Jolly (MDFD30E).  Formatted
for MM by Rosanne Troxel (D.TROXEL/GEnie;
TJFM10C/Prodigy)

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Dessert Pasta

pasta, chocolate, low fat, italian

1  in mixing bin:
1 cup flour -- popeils measuring
1  cup, or
1/4 cup cocoa -- standard measure
1/2 cup sugar -- standard measure
1/2 teaspoon salt -- standard measure
      ----LIQUID----
1 tablespoon vanilla -- standard measure
1/4 teaspoon salt -- standard measure

NOTE:  One Popeils measuring cup is equivalent to 1 2/3 C standard
measurement. Pasta:  Angel Hair, Spaghetti, Fettuccine, Vermicelli or
Linguine. Before starting, gently coat kneading screw with olive or
vegetable oil to prevent the machine from "squeaking" when mixing the
cocoa. Add the liquid ingredients to Pasta Measuring Cup. Fill to
"Half Load" linewith water or chocolate syrup. Place dry ingredients
in mixing bin.  Turn machine on MIX. Gradually add liquid. Mix about
one min until dough is uniform. If too wet, add flourthrough top
grate by Tablespoonful. If tood dry, add water or chocolate syrup thr
liquid slot by teaspoonful. Extrude and cook 1 - 2 min. Serve warm
and top with any combination of the following: Chocolate Syrup Fresh
Strawberries and Cream Coconut Raspberry Syrup Marshmallow Cream
Chopped Nuts Typed for you by Reggie Dwork reggie@netcom.  com

Recipe By     : Popeil's Pasta Maker Recipes

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Divine Cake

deserts, low fat

1 cup sifted all-purpose
1  unbleached flour
3/4 cup sifted stone-ground whole
1  wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup granulated sugar
1/4 cup (plus 2 tablespoons lightly
1  packed brown sugar
1  medium baking potato, 4 oz.,
1  peeled and quartered
1 pint nonfat plain yogurt or
1  nonfat sour cream
2 tablespoon mild honey
1/4 teaspoon vanilla extract
1/4 teaspoon chocolate flavor (optional)
1/3 cup canola oil
3 large egg whites, at room temp

Preheat oven to 350F.  Grease a 12-cup Bundt pan and dust with
unsweetened cocoa powder.  Over a large bowl, sift both flours, cocoa
powder, baking soda, and salt. Mix in both sugars until there are no
lumps. Set aside. Put the peeled potato into a large food processor.
Using the steel blade, process the potato until finely minced. Drain
the yogurt of all excess liquid.  Discard excess liquid.  Add the
drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil
to the minced potato in the food processor and mix on high for 60
seconds.  Be sure to scrape the sides of the bowl while processing.
Pour this mixture into the bowl of dry ingredients and beat with an
electric beater on high for 60 seconds. Be sure to scrape the sides
of the bowl while beating. Clean and dry the beaters well. In another
bowl, beat the egg whites until soft peaks form. Fold the egg whites
into the batter until everything is mixed well. Pour the batter into
the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes
or until a cake tester comes out clean. Remove the cake from the oven
and let cool for 25 minutes. Do not be concerned if the cake falls
slightly.  Using a knife, go around inside and out side edges of
cake. Invert the Bundt pan over a plate and carefully shake the cake
loose. Let the cake cool completely and frost with a chocolate glaze.

Yield: 14 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Fruit Crispies

cookies, low cal, snacks

6 cup crisp rice cereal
1/2 cup raisins
1/2 cup dried apricots; finely chop
10 oz bag large marshmallows
1/2 cup semi-sweet choco morsels
2 tablespoon milk
1  vegetable cooking spray

Combine cereal, raisins, and apricots in large bowl; set aside.
Combine marshmallows, chocolate, and milk in 2 qt saucepan. Place
over low heat and cook, stirring, about 10 minutes or until melted.
Pour over cereal mixture; mix well. Coat 12x8x2" baking pan with
cooking spray; spread mixture evenly into pan. Press down firmly
using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1" squares.
Calories per cookie: 25  Fat: 0  Sodium: 24 mg Cholesterol: 0
Source: No Guilt Desserts

Yield: 96 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Glazed Bailey's Irish Cream Cheesec

deserts, cheese cake

1  crust
6  whole graham crackers
1/4 cup unsalted butter (melted)
1  filling
24 oz cream cheese, room temp.
7 tablespoon sugar
1 tablespoon all purpose flour
2 large eggs
1/4 cup plus +
2 tablespoon sour cream
1/4 cup plus +
2 tablespoon baileys cream
1 teaspoon vanilla extract
1  glaze
1/2 cup whipping cream
9 oz semisweet chocolate chopped

For crust:  Preheat oven to 350 F. finely grind graham crackers in
processor.  Add butter and blend until combined. Press crust mixture
onto bottom.(not sides of 9 inch-diameter spring form pan. Bake crust
until golden brown.  about 8 minutes.  Transfer crust to rack.
Maintain oven temp.  Filling Using electric mixer, beat cream cheese,
sugar in large bowl till smooth. Beat in flour. Add eggs 1 at a time,
beating just until combined.  Mix in remaining ingredients. Pour
filling into crust. cake will not fill pan Bake 10 minutes. Reduce
oven temp. 250 F. Bake cheesecake till set about 40 minutes longer.
Cool cake pan on rack 10 minutes. Run sharp knife around pan sides to
loosen. Cool. Chill overnight. Glaze. Bring cream to simmer in heavy
med. saucepan Reduce heat to low. Add chopped chocolate, and stir
till melted and smooth. Cool glaze to lukewarm.. Release sides from
cheesecake place on rack over baking sheet. pour glaze over
cheesecake spread with spatula to cover top allow excess to drip on
sheet. Refrigerate to allow glaze to set. Walt MM

From:	matejka@bga.Com (Anita A. Matejkadate:	96-09-09 23:43:38 Edt

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Grand Marnier Souffle

deserts, low fat, vegatarian, vegetarian

1 cup chocolate or carob chips
1 lb firm tofu (water packed)
1/2 cup cocoa or carob powder
3/4 cup honey
3 tablespoon grand marnier
1 teaspoon vanilla
1/2 cup soy milk
1/2 cup unbleached white flour
1 teaspoon baking powder`

Preheat oven to 350F.  Place chocolate chips or carob in a bowl &
place it in hot water to melt stirring with a spoon. Place remaining
ingredients in a food processor & blend till smooth & creamy. Add
melted chocolate & puree a few moments.  Pour into a very lightly
oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the
souffle has completely puffed up. Cool for 5 minutes.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Hazelnut Mascarpone Torte 2

low-fat/cal, chocolate, bananas

1 x no ingredients

Make the caramelized hazelnuts and hazelnut praline: Lightly spray a
baking sheet with nonstick cooking spray. In a small saucep without
stirring for 4 to 6 minutes until the syrup caramelizes. Immediatel remove
the pan from the heat. Add the 12 perfect hazelnuts to the caramel a toss
to coat. With an oiled fork, remove each hazelnut, letting the excess
caramel drip back into the pan, and place them at one end of the prepared
baking sheet. Quickly stir the 3/4 cup of hazelnuts into the remaining hot
caramel. Pour the hazelnut praline onto the other end of the baking sheet.
Cool the praline for 30 minutes until hard. Reserve the individual carameli
Coarsely chop the praline. In a food processor fitted with the metal chopp
the praline to a bowl and set aside.
Make the framboise syrup: In a small saucepan, combine the water and
sugar. Cook over medium heat, stirring constantly with a wooden spoon until
the sugar dissolves . Stop stirring; raise the heat to medium-high and
bring the syrup to a boil. Remo the pan from the heat and stir in the
framboise liqueur and vanilla.
Make the mascarpone cream filling: In a 4 1/2-quart bowl of a heavy-duty
electric mixer using the wire whip attachment, beat together the mascarpone
cheese, sugar and framboise liqueu at medium speed until combined, about 1
minute. While continuing to beat th mixture, gradually add the heavy cream;
increase the speed to medium-high a beat the mascarpone mixture until soft
peaks form and the mixture is spreadable. Cover and refrigerate the cream
until ready to use.
Assemble the cake: Using a long serrated knife, cut the cake lengthwise
into 3 long strips of equal width. Place one cake strip on a wire rack.
Using a pastry brush, moisten the top of the chocolate cake strip with som
of the framboise syrup. Using an offset metal cake spatula, spread 1/4 cup
the mascarpone cream over the moistened cake strip. Cover the cream-coated
strip with a layer of raspberries, placed stem-side-down in even rows over
cups of the mascarpone cream on top of the raspberries. Using a small offse
metal spatula smooth the cream into an even layer, allowing it to settle in
the gaps in between the raspberries. Sprinkle 1/4 cup of the ground praline
over the cream layer. Place a second cake strip on top of the praline; repe
the preceding layering process and top with the final cake strip. Reserve t
remaining ground praline to garnish the sides of the cake. Spread the
remaining mascarpone cream in a thin even layer around the sides of the cak
filling in all the gaps. Place the wire rack with the cake on it in the
refrigerator for l hour to set.
Make the glaze: Place the chocolate in a medium bowl. In a small saucepan,
bring the cream Let the mixture stand for 30 seconds to melt the chocolate.
Gently whisk un Glaze the cake: Remove the cake from the refrigerator and
place the wire rack on a baking sheet. Pour the glaze over the cake,
covering it completely. While the glaz is still wet, put the remaining
ground praline around the sides of the cake Refrigerate the cake for 5 to
10 minutes, until the glaze is set. Garnish t top of the cake with the
caramelized hazelnuts.

Yield: 8 servings

  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Kisses

cookies, low cal, deserts, low fat

3  egg whites
1 pinch salt
3/4 cup sugar
3/4 cup chocolate chips - reduced
1  fat
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract

In bowl, using electric mixer, beat egg whites with salt until soft
peaks form.  Beat in sugar, 2 tbsp. at a time, until stiff and shiny.
Sprinkle chocolate chips, cornstarch and vanilla over top; gently
fold into egg whites. Using pastry bag fitted with a 1 inch opening,
or 2 spoons, pipe 1 inch kisses onto 2 parchment paper or foil lined
baking sheets. Bake at 300 rotating pans halfway through cooking
time, for 25 ~ 30 minutes or just until firm to the touch.  Let cool
on racks. (Can be stored in an airtight container for up to 4 days.)

NOTES : Per Serving - Calories 34, Total Fat .6g, 15.5% CFF

Recipe By     : Canadian Living - April 96

From: Adamsfmle@aol.Com               Date: Fri, 12 Jul 1996 23:38:41
~0400

Yield: 40 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Layer Pie -- Low Cal

pies, low cal

3/4 cup flour
1/3 cup melted reduced cal margarine
1/2 cup light whipped topping
1/2 cup light cream cheese, soft
1/4 cup confectioners sugar
1 pkg reduced cal pudding (4 serv)
1 cup skim or 1% milk

1. Preheat oven to 350F. Combine flour and margarine in a 9" pie
plate, spreading flour mixture evenly over bottom of plate. Bake 15-
20 minutes, until golden. Remove from oven.

2. In a medium bowl, combine 2 Tablespoons of the whipped topping, the
cream cheese, and sugar; stir until smooth. Spread on top of the
crust.

3. In another medium bowl, whisk together the pudding, milk and 1/2
cup of water until smooth. Spoon on top of the cream cheese mixture.
Spread remaining whipped topping on top of pudding mixture. Refrig-
erate until ready to serve.

VARIATION:  Try another flavor of pudding.

Source:  Weight Watchers Magazine, Feb 1993

Per serving:  1 fat, 1/2 bread, 85 optional cal. Per serving: 154
calories

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Marble Cake - Lowfat

cakes, chocolate, deserts, low fat

2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup sugar -- divided
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee powder -- or
1  espresso
1/4 cup water
1 large egg
1 large egg white
6 tablespoon unsalted butter -- softened,
1  cut up
1 cup plain nonfat yogurt
2 teaspoon vanilla extract

1.  Position rack in lower third of oven.  Heat to 350F. Coat 8- or
10-cup fluted tube pan with spray.

2.  Combine flour, baking powder, baking soda, and salt in bowl. In
another bowl, stir 1/3 cup sugar, cocoa, coffee, and water until
smooth. Whisk whole egg and egg white in cup; set aside.

3.  Beat butter in mixer bowl until creamy, 1 min. Gradually add
remaining 1 cup sugar and beat at high speed abt. 3 min. Gradually
add eggs; beat 2 min.

4.  W/ mixer at low speed, add dry ingred. alternately w/yogurt, beg.
and ending with dry ingred.; beat until well blended. Measure 1 1/2
cups batter and stir into cocoa mix.

5.  Spoon about 3 quarters of the white batter evenly into bottom of
tube pan.  Spoon on dollops of chocolate batter, then small dollops
of white batter over the chocolate. Draw small knife thru batters in
zigzag motion to marbleize. Be careful not to overblend.

6.  Bake 45-50 min, until toothpick insert in center of cake comes out
clean. Cool in pan 10-15 min. Unmold cake; cool completely.

Recipe By     : Ladies' Home Journal - 1/95

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Marshmallow Nut Squares

low cal, candy

1 cup semisweet chocolate chips
1/3 cup smooth gf peanut butter
2 tablespoon corn syrup
1 1/2 cup cooked red kidney beans
1/2 teaspoon ground cinnamon
1 1/2 cup mini gf marshmallows
1/4 cup chopped nuts

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth.  (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove from
heat. Cool 5 minutes.

In food processor, puree beans and cinnamon.  Stir into chocolate
mixture until well blended.  Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.

Press evenly into prepared pan.  Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit & veg. choice, 1 fats & oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate,
21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Mousse (Rodier)

deserts, low fat

1 tablespoon unflavored gelatin (1 pkg)
1 1/2 cup skim milk
1/4 cup cocoa
1 tablespoon cornstarch
1  egg, separated
16 teaspoon sweetener = 16 tsp sugar
1 teaspoon vanilla
1/4 cup instant skim milk powder
1/4 cup ice water

Artificial sweetener is best added after cooking.  If you want to use
regular sugar, mix in with the cocoa and milk.

Sprinkle gelatin over 1/4 cup milk to soften.  Let stand 5 min.

Whisk 1 cup milk and cocoa together until well blended. Heat to
boiling in a heavy saucepan; reduce heat and simmer 5 min.

Stir together cornstarch, egg yolk and remaining 1/4 cup milk. Stir
into cocoa mixture; continue cooking over low heat until mixture
thickens.

Mix in gelatin and sweetener until they dissolve. Remove from heat
and stir in vanilla.  Chill until partially set. Beat together egg
white, skim milk powder and ice water until stiff peaks form.  Fold
into chocolate mixture.

6 small servings with sweetener:  each 1 milk choice (diabetic) 7 g
carbohydrate, 5 g protein, 2 g fat.  66 calories

Variations: CHOCOLATE DREAM PIE - spoon chocolate mixture into baked
9" oatmeal pie shell. COOKIE CRUMBS ~ Spread a spoonful of crumbs on
the bottom of 6 individual dessert dishes or stem glasses and top the
mousse with a few crumbs, nuts or other topping. MOLD ~ Spoon into 6
individual molds or rinsed 4 cup mold and chill 4 hr. From Choice
Cooking, Canadian Diabetes Association shared by Elizabeth Rodier

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Mousse (Weight Watchers)

deserts, low fat

1  envelope unflavored gelatin
1 cup water
1 tablespoon + 1 t. unsweetened cocoa
1 cup part skim ricotta cheese
2 tablespoon + 2 t. chocolate syrup
1/2 cup thawed frozen dairy whipped topping
1/2 oz dark chocolate, grated

1. In a small saucepan, sprinkle gelatin over water; let stand a few
minutes to soften. Set over low heat, cook stirring constantly until
dissolved. Remove from heat. Add cocoa; stir until dissolved.

2. In a food processor, combine gelatin mixture, ricotta cheese, and
chocolate syrup,and puree 30 seconds, until smooth.

3. Pour chocolate mixture into 4 individual dessert dishes, cover and
refrigerate 1 hour, or until set.

4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with
grated chocolate.

Each serving provides: 1 protein, 80 optional calories Per serving:
172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg
calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber

Source: Weight Watchers Magazine Light and Easy New Family Classics
1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
315-786-1120

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Mousse Ww

chocolate, low cal, deserts

1  envelope unflavored gelatin
1 cup water
1 tablespoon + 1 t. unsweetened cocoa
1 cup part skim ricotta cheese
2 tablespoon + 2 t. chocolate syrup
1/2 cup thawed frozen dairy whipped topping
1/2 oz dark chocolate, grated

1. In a small saucepan, sprinkle gelatin over water; let stand a few
minutes to soften. Set over low heat, cook stirring constantly until
dissolved. Remove from heat. Add cocoa; stir until dissolved.

2. In a food processor, combine gelatin mixture, ricotta cheese, and
chocolate syrup,and puree 30 seconds, until smooth.

3. Pour chocolate mixture into 4 individual dessert dishes, cover and
refrigerate 1 hour, or until set.

4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with
grated chocolate.

Each serving provides: 1 protein, 80 optional calories Per serving:
172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg
calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber

Source: Weight Watchers Magazine Light and Easy New Family Classics
1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
315-786-1120

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Pancakes With Chocolate-Raspberry S

low cal, deserts, fruits/nuts

      ----CHOCOLATE PANCAKES----
1/4 cup all-purpose flour
2 tablespoon sugar
1 1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon baking powder
1 pinch salt
1 large egg white
1/4 cup skim milk
1 teaspoon vegetable oil
1/4 teaspoon pure vanilla extract
1/2 pint non-fat vanilla frozen  yogurt
1/3 cup chocolate-raspberry sauce  (recipe; below)
1/2 cup fresh raspberries
      ----CHOCOLATERASPBERRY SAUCE----
1/3 cup sugar
2 tablespoon unsweetened cocoa powder
3 tablespoon seedless raspberry jam
2 teaspoon framboise (optional)
1 teaspoon arrowroot  or -
1 1/2 teaspoon cornstarch

CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour,
sugar, cocoa, baking powder and salt. In a small bowl, whisk together
egg white, milk, oil and vanilla. Make a well in the center of the
dry ingredients and gradually whisk in the liquid mixture, stirring
just until combined. Let the batter stand for 5 minutes, or
refrigerate for up to 1 hour. Heat a large non-stick skillet over
medium low heat. When hot, coat it lightly with non-stick cooking
spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per
pancake, into the pan and cook until the underside is browned and the
bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes
over and cook until the underside is browned, about 15 seconds.
Repeat with the remaining batter. Arrange the pancakes on dessert
plates. Top with scoops of frozen yogurt and Chocolate-Raspberry
Sauce. Garnish with raspberries.  Serves 2. CHOCOLATE-RASPBERRY
SAUCE: In a small saucepan, whisk together sugar, cocoa and arrowroot
or cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a
simmer over medium heat, whisking constantly.  Remove from the heat
an stir in framboise if using. Let cool slightly.  (The sauce can be
stored, covered, in the refrigerator for up to
1    week.)  Makes 2/3 cup. Calories: 357 per serving; Protein:
8 grams; Fat: 3 grams; Carbohydrate: 78 grams; Sodium: 287 milligrams;
Cholesterol: 1 milligram.

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Peppermint Angel Pie

pies, chocolate, low fat, pastries, mint

1 cup skim milk
1 large egg
1/3 cup light corn syrup
2 teaspoon light corn syrup
1/2 cup cocoa
2 oz lowfat cream cheese; in chunks
2 teaspoon gelatin powder, unsweetened
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 cup sugar
1 tablespoon sugar
2 large egg whites; at room temperature

Recipe by: Eating Well magazine Whisk 1/4 cup milk, egg, 1/3 cup corn syrup
and cocoa till smooth.  In larg pot, heat remaining milk till bubbles
appear at edges. Whisk some into cocoa mixture, then whisk back into milk
in pot.  Cook over medium, stirring constantly with a wooden spoon for 3-5
m in.. till slightly thickened. Remove from heat and whisk in chocolate and
cheese till smooth.  Set aside.

Soften gelatin in 1/4 cup water and heat till dissolved.  Whisk into chocol
mixture along with vanilla and mint.  Set aside.

Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small pot.  B
to a boil and cook at medium-high for about 5 min. (2 30 deg. - fine thread
stage).  Beat egg whites to soft peaks, add 1 Tbsp. s and beat till stiff
but not dry.  When syrup reaches 239 deg (soft ball stage) pour over
whites, gradually while beating. Beat a 5 min, till stiff, satiny and cool.
Whisk one cup of meringue into chocolate mixture, fold in the rest. Spoon
into crust.  Chi

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Peppermint Cookies

cookies, low cal, deserts

1 cup margarine (2 sticks)
1 1/3 cup sugar
1 teaspoon peppermint; flavoring
1/2 cup egg; whites at room temperatur
3 cup all-purpose flour
1/2 cup cocoa
2 teaspoon baking powder
1/4 teaspoon salt

Cream margarine and sugar together at medium speed until light and
fluffy. Add flavorings and egg whites, and mix at medium speed for 1
minute, scraping down bowl before and after adding flavorings and egg
whites. Stir flour, cocoa, baking powder and salt together to blend
well; add to creamy mixture.  Mix at medium speed to blend well.
Cover and refrigerate from
3    hours to overnight.
Return dough to room temperature.  Roll our on a lightly floured
board to 1/4 thick.  Cut with a 2 1/2 round cutter or an equivalent
cutter. Place on cookie sheets that have been sprayed with pan spray
or lined with aluminum foil.  Bake at 350  for 10 to 12 minutes, or
until cookies are almost firm. Remove cookies to a wire rack and cool
to room temperature.

NOTE: Cookies will be soft if kept in an airtight container. If you
want them crisp, freeze them or keep them in a container that isn't
airtight.

Food exchanges per servings: 1 bread and 1 fat Calories: 115, FAT:
5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you by Nancy O'Brion and her Meal-Master From the files of Al Rice,
North PoleAlaska,  Feb 1994

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Petal Pie Crust

cakes, low-fat/cal, chocolate

1/2 cup butter/margarine; soften
1 cup sugar
1 each egg
1 teaspoon vanilla
1 1/4 cup all-purpose flour; unsifted
1/2 cup hershey's cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt

Recipe by: Hershey's 'Chocolate Cookbook'
Cream butter, sugar, egg and vanilla in large mixer bowl. Combine flour,
cocoa, baking soda and salt; stir into creamed mixture. Shape soft dough
into two rolls, 1 1/2-inches in diameter each. Wrap in plastic wrap; chill
several hours. Cut one roll into 1/8-inch slices; arrange slices, edges
touching, on bottom, up side and onto rim of greased 9-inch pie pan.
(Small spaces in crust will not affect pie.) Bake at 375F for 8 to 10
minutes. Cool. Enough dough for 2 crusts.

NOTE: Remaining roll of dough may be frozen for later use. Or, bake as
chocolate refrigerator cookies. Cut roll into 1/8-inch slices. Place on
ungreased cookie sheet. Bake at 375F for 8 to 10 minutes or until almost
set. Cool slightly. Remove from cookie sheet; cool completely on wire
rack. Makes about 1 1/2 dozen cookies.

This recipe comes from "HERSHEY'S CHOCOLATE COOKBOOK".

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Raspberry Roll Cake

cakes, chocolate, low fat

      ----CAKE----
3/4 cup flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
3/4 cup egg substitute
1 cup brown sugar
1/3 cup water
1 teaspoon vanilla
1 teaspoon instant coffee dissolved in 1 ts wa; ter
      ----FILLING----
15 oz skim milk ricotta cheese
1 1/2 tablespoon vanilla
3 1/2 tablespoon sugar
2 cup raspberries
1 teaspoon all fruit raspberry spread

For CAKE roll:  Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or
wax paper.  Spray with vegetable oil cooking spray. In a medium bowl,
sift together flour, cocoa and baking powder. Set aside. In a large
bowl beat the egg substitute until thick; gradually beat in brown
sugar. Blend in water, vanilla and coffee. Gradually add flour and
beat batter until smooth. Pour batter into pan, spreading to cover.
Bake 15 minutes or until tester inserted into center comes clean.
Invert cake onto a towel. Carefully remove foil or wax paper. While
still hot, roll the cake in the towel from the narrow end.  Cool on a
wire rack.  Do not remove towel. For FILLING:  Blend the ricotta
cheese, vanilla and sugar in a food processor or blender until
creamy. Mix half of cheese mixture with 1 cup of the berries.  Mix
the remaining half with the raspberry all-fruit spread. TO ASSEMBLE:
Once the chocolate roll is cool, unroll the cake and remove the
towel.  Spread the cheese/whole berrie mixture over cake. Then roll
the cake.  Frost the cake with the cheese/fruit spread mixture ans
decorate with remaining berries.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Sorbet

chocolate, low fat, frozen dessert

1 cup cocoa
3/4 cup sugar
2 1/2 cup water
1 teaspoon vanilla extract

Combine all but vanilla in a saucepan.  Heat on medium, stirring
frequently, until the mixture reaches a boil. Turn off heat, and stir
in vanilla. Chill. Freeze according to your ice cream maker's

Recipe By     : Net

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Swirl Cheesecake

low cal, cheese cake

1  non stick cooking spray
1/4 cup chocolate cookie crumbs
24 oz 1% lofat cottage cheese
1  *about 8 wafers
16 oz light cream cheese
1 1/4 cup sugar
4  egg whites
2  eggs
3 tablespoon cocoa
1 teaspoon vanilla
1/4 teaspoon cream of tartar

1. Coat bottom of 10" springform pan with non-stick cooking spray.
Sprinkle crumbled cookie crumbs on bottom of pan. Set aside. 2. In
food processor, add cottage cheese and cream cheese and process until
smooth. Add 1 cup sugar, whole eggs, and vanilla. Process until
smooth. 3. Pour 3 cups of this mixture into a large bowl. Add cocoa
and 2 T sugar to the remaining mixture in processing bowl, and
process until smooth. Pour into medium bowl and set aside. 4. Beat
egg whites and cream of tartar until foamy. Add remaining 2 T sugar
and beat until stiff. Fold 1/4 of the egg white mixture into the
cocoa mixture. Fold the remaining egg white mixture into the plain
cheesecake mixture. 5. Spoon alternately into springform pan. Swirl.
6. Bake at 325F for 50 minutes. Remove and cool 15 minutes, and then
cover and chill for at least 8 hours.

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Triple Layer Cake With Fluffy Choco

cakes, chocolate, low fat

1 oz unsweetened chocolate
2 cup cake flour
6 tablespoon unsweetened cocoa powder
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
2 1/2 tablespoon unsalted butter, slightly softened
1 1/2 cup granulated sugar
1 large egg
4  egg whites
1/4 cup room-temperature coffee
2 1/4 teaspoon vanilla extract
3/4 cup plain nonfat yogurt
2 tablespoon plain nonfat yogurt
      ----FLUFFY CHOCOLATE FROSTING----
3 large egg whites
1/2 oz unsweetened chocolate
2 1/2 tablespoon light corn syrup
3/4 cup granulated sugar
1 pinch salt
3/4 teaspoon vanilla extract
1/4 teaspoon instant coffee powder
1 teaspoon hot water
1/4 cup powdered sugar
3 tablespoon unsweetened cocoa powder

Preheat oven to 350'F. Grease (or spray with non-stick cooking spray)
three 8" or 8 1/2" round cake pans.

In a small, heavy saucepan over lowest heat, melt chocolate, stirring
constantly until smooth; be careful not to scorch. Set aside. Sift
together flour, cocoa powder, baking powder, baking soda and salt
onto a sheet of wax paper. In a large mixer bowl, with mixer set on
medium speed, beat oil, butter and sugar until very well blended and
fluffy. Beat in chocolate. One at a time, beat in egg, then whites,
coffee and vanilla until smoothly incorporated. Gently stir half of
the dry ingredients, then yogurt into the mixture just until mixed.
Stir in remaining dry ingredients just until well blended and smooth.
Divide batter among pans, spreading in edges.

Bake in the middle of the oven for 23-28 minutes, or until tops are
almost firm when tapped and a toothpick inserted in the center comes
out moist but clean. Transfer pans to racks and let stand until
completely cooled. Layers may be wrapped airtight and frozen for
later use. Let return to room temperature before using. Or frost cake
and serve immediately, if desired. Makes 10-12 servings.

Nutritional information (with fluffy chocolate frosting): Each serving
contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25
milligrams of cholesterol, 202 milligrams of sodium. Percentage of
calories from fat: 26.

FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl.
Set the bowl in a large bowl of very hot tap water and let stand for
10 minutes, stirring occasionally. In a small heavy saucepan set over
low heat, melt chocolate, stirring constantly, until smooth; be very
careful not to scorch. Set aside to cool slightly.

Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter
saucepan, stirring until well blended. Bring to a simmer over
medium-heat heat. Cover and boil for 2 minutes to allow steam to wash
any sugar from pan sides. Uncover and continue simmering, without
stirring, until mixture bubbles loudly and reaches 244-245'F on a
candy thermometer (about 1 1/2 minutes). (To test without a candy
thermometer, drop a teaspoon of syrup into ice water; when cooked to
the proper temperature the syrup will form a firm ball that holds its
shape when squeezed.) Immedately remove pan from heat and set aside.

With mixer set on medium speed, beat egg whites until very frothy and
opaque. Raise speed to high and beat until whites just begin to stand
in soft peaks; be careful not to overbeat. Meanwhile, return syrup to
burner and reheat just to boiling. Beating whites on high speed,
immediately begin pouring boiling syrup in a stream down the side of
the bowl (avoid beaters or syrup will stick to them or be thrown onto
bowl side), pouring rapidly enough that all the syrup is incorporated
in about 15 seconds. Add salt and continue beating on high speed
until the mixture is stiffened, glossy and cooled to barely warm.
Beat in vanilla and coffee mixture until evenly incorporated. Sift
powdered sugar and cocoa onto a sheet of wax paper. A bit at a time,
whisk into egg-white mixture. Whisk in melted chocolate just until
smoothly incorporated.

Frost cake immediately, or store frosting airtight for up to 48 hours.
Frosting may soften and gradually deflate upon longer standing.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate Truffles (Walker)

low fat, candy

1 oz unsweetened chocolate
4 teaspoon low fat cream cheese
1/4 cup graham cracker crumbs
4 teaspoon powdered sugar substitute
1 tablespoon ground almonds

Melt chocolate in small bowl over pan of hot water; remove from heat.
Beat in cream cheese.  Add graham cracker crumbs and sweetener; mix
well.

Refrigerate until chilled.  Form into nine small balls. Roll in ground
almonds to coat.  Store in cool place. Serve at room temperature.
Makes 9 truffles (4
1/2    servings)

Each serving 2 truffles, 80 calories 6 g carbohydrate, 2 g protein, 6
g total fat 1 Fruit Choice, 1 Fat

Source:  Healthy Choices selected by Sheila Walker, 1992 Published in
cooperation with Canadian Diabetes Association Shared but not tested
by Elizabeth Rodier Sept 93

Yield: 5 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate-Amaretto Cheesecake - Gbdp78b

low cal, deserts, cheese cake

6  chocolate wafers ,crushed
1 1/2 cup light cream cheese
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup unsweetened cocoa
1/4 cup aii-purpose flour
1/4 cup amaretto
1 teaspoon vanilla extract
1/4 teaspoon salt
1  egg
2 tablespoon cocoa
2 tablespoon semisweet choc. mini-morsels
1  chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform
pan. Set aside. Position knife blade in food processor bowl ;add
cream cheese & the next 7 ingredients ,processing until smooth. Add
Egg & process just until blended . Fold in Chocolate Morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 dg for 65 to 70
minutes or until the cheesecake is set. Let cool in pan on a wire
rack. Cover & chill at least 8 hrs. Remove sides of pan ,& transfer
cheesecak to a serving platter .Garnish with chocolate curls if
desired .(About 200 calories per serving !!!)

Protein-6.8 / Fat-7.9 /Carbohydrate-27.2 /Cholesterol-.36 /Iron-0.8
/Sodium 289 /Calcium 58 From the Light & Easy Cooking Collection-1990
Oxmoor House Inc. A cake for Lovers !!!! John

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate-Amaretto Cheesecake #2

deserts, cheese cake, low fat

6 each chocolate wafers, finely crushed
1 1/2 cup light process cream cheese product
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup + 2 tablespoons unsweetened cocoa
1/4 cup all-purpose flour
1/4 cup amaretto
1 teaspoon vanilla extract
1/4 teaspoon salt
1 each egg
2 tablespoon semisweet chocolate mini- morsels
1 single chocolate curls (optional)

*    Use an 8-inchpan for this cheesecake recipe, if desired. The
larger cheesecake requires only 45 to 50 minutes baking time.

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan.
Set aside.

Postion knife blade in food processor bowl; add cream cheese and next
7 ingredients, processing until smooth. Add egg, and process just
until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan.  Bake at 300 degrees F. for
65 to 70 minutes or until cheesecake is set. Let cook in pan on wire
rack. Cover and chill at least 8 hours. Remove sides of pan and
transfer cheesecake to a serving platter.  Garnish with chocolate
curls, if desired.*

* To make chocolate curls, melt 3 squares semisweet chocolate. Pour
the melted chocolate onto wax paper, and spread to 3-inch wide strip.
Let stand until cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate.  Store chocolate curls in
the freezer.

Calories 200 / Protein 6.8 / Fat 7.9 / Carbohydrate 26.1 /
Cholesterol 36 / Iron 0.8 / Sodium 293 / Calcium 59

Source:  "Light & Easy Cooking Collection," 1992, Oxmoor House.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate-Amaretto Cheesecake (Lf)

deserts, cheese cake, low fat

6 each chocolate wafers; finely crushed
1 1/2 cup cheese, cream; light process product
1 cup sugar
1 cup cheese, cottage 1%; low-fat
1/4 cup +2 tb unsweetened cocoa
1/4 cup flour, all-purpose
1/4 cup amaretto
1 teaspoon vanilla
1/4 teaspoon salt
1 each eggs
2 tablespoon semisweet choc mini morsels
1 single chocolate curls; *optional
      ----PER SERVING----
200 single *calories
6 3/4 single *gm protein
7 7/8 single *gm fat
26 1/8 single *gm carbo
36 single *mg chol
13/16 single *mg iron
293 single *mg sodium
59 single *mg calcium

Sprinkle chocolate wafer crumbs in bottom of a 7-inch+ springform
pan. Set aside.  Position knife blade in food processor bowl; add
cream cheese and next 7 ingredients, processing until smooth. Add egg
and process just until blended.  Fold in Chocolate morsels. Slowly
pour mixture over crumbs in pan. Bake at 300^F for 65 to 70 minutes
or until cheesecake is set. Let cool in pan on wire rack.  Cover and
chill at least 8 hours. Remove sides of pan, and transfer cheesecake
to a serving platter. Garnish with chocolate curls*, if desired.
Yield: 12 servings

+You can substitute an 8-inch pan for this cheesecake recipe, if
desired. The larger cheesecake will require only 45 to 50 minutes
baking time.

*To make chocolate curls, melt 3 squares semisweet chocolate. Pour the
melted chocolate onto wax paper and spread to a 3-inch wide strip. Let
stand until cool but not firm. Pull a vegetable peeler across the
chocolate, and transfer curls to a plate.  Store chocolate curls in
the freezer.

**Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for
amaretto. Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat,
27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium

From Light & Easy Cooking Collection Formatted for MM:dianeE

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Chocolate-Chip Cookies (Low Fat)

cookies, deserts, low fat

2 1/4 cup cake (not self rising) flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup prune puree or prepared
1  prune butter (see below).
2 tablespoon butter or margarine
3/4 cup sugar
3/4 cup light-brown sugar, packed
1  egg
2  egg whites
2 teaspoon vanilla extract
1 1/4 cup semi-sweet choc. chips

Heat oven to 375 f.  Coat baking sheets with non-stick cooking spray.
In medium bowl, with wire whisk, combine cake flour, baking soda, and
salt; set aside. In a large bowl, with electric mixer on medium
speed, beat together prune puree, butter, sugar, brown sugar, egg,
egg whites and vanilla 2 minutes or until creamy and light. With
mixer on low speed, beat in dry ingredients just until incorporated.
By hand, stir in chocolate chips.  Drop by rounded tablespoonsful
onto baking sheets; flatten slightly with back of spoon. Bake 10 to
12 minutes, until lightly browned around the edges.  Let cookies cool
on pan on wire rack 10 minutes before transferring to wire racks to
cool completely.

PRUNE PUREE:  To make 1 cup, combine 1 1/3 cup pitted prunes and 6
tbs. of water in container of food processor. Pulse on and off until
prunes are very finely chopped. Measure out 3/4 c. puree and set
aside (the remaining 1/4 c. puree can be used as a spread in place of
butter or fruit preserves.)

Yield: 40 cookies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Choco-Lowfat Muffins

chocolate, muffins, low fat, hershey's

1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup hershey's cocoa or hershey's europe; an style cocoa
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vanilla lowfat yogurt
2/3 cup skim milk
1/2 teaspoon vanilla extract
1  powdered sugar (opt)

Heat oven to 400'F. Line muffin cups (2 1/2" in diameter) with paper
bake cups. In medium bowl, stir together flour, granulated sugar,
cocoa, baking powder, baking soda and salt; stir in yogurt, milk and
vanilla just until combined. Do not beat Fill muffin cups 2/3 full
with batter. Bake 15-20 minutes or until wooden pick inserted in
center comes out clean. Cool slightly in pan on wire rack. Remove
from pans. Sprinkle powdered sugar over tops of muffins, if desired.
Serve warm. Store, covered, at room temperature or freeze in airtight
container for longer storage.

NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22
grams carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200
milligrams sodium; 45 milligrams calcium.

Yield: 14 muffins

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Choose-A-Fruit Ice

low cal, deserts, ice cream

1 1/2 cup fresh orange sections or
22 oz canned mandarin oranges or
1 1/2 cup raspberries or
1 1/2 cup strawberries
1/3 cup sugar (use equal)
1 cup warm water
2 tablespoon lemon juice
1  optional garnish

Use fresh or frozen unsweetened berries.

In a 2 cup measure stir the sugar into warm water till dissolved.
In a blender container or food processor bowl combine desired fruit,
sugar mixture, and lemon juice. Cover and blend or process till
mixture is nearly smooth. Pour into a 9 x 5 x 3" loaf pan. Cover and
freeze for 4 to 5 hours or till almost firm.
Transfer the frozen mixture to a chilled large mixer bowl. Beat
with electric mixer on medium speed for 2 minutes or till fluffy.
Return fruit mixture to loaf pan. Cover and freeze for 6 hours or
till firm.

Let the fruit ice stand about 20 minutes at room temperature before
serving.  To serve, use an ice-cream scoop and scrape along ice to
form a scoop. If desired, garnish each serving with mint sprig or
fresh berries.
Makes 6 servings.

Nutritional information per serving usng fresh oranges: calories -
65, fat - 0.1 g., cholesterol - 0 mg., protein - 0 g., carbohydrate -
17 g., fiber - 1 g., sodium - 0 mg. U.S. RDA vit. C = 44%.
Note: replacing sugar with Equal will change

calorie and carbohydrate count.

FROM:  Better Homes and Gardens magazine, July 1991

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Christmas Fruit Cake

cakes, low cal

2 cup wholewheat flour
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup low-fat margarine
1 cup mixed dark and light raisins
1/2 cup almonds, chopped
1/2 cup hazelnuts, chopped
1  rind of 1 orange fine grated
1 3/4 cup grated carrots
1/2 teaspoon mixed baking spices (allsp?)
1/4 teaspoon ground cinnamon
1/2 cup granulated sweetener
2  eggs, beaten
3 tablespoon orange juice
2 tablespoon brandy or rum (optional)

Heat oven to 350F.  Mix flour, baking powder and salt together and
rub in the margarine until mixture resembles fine breadcrumbs.

Add fruit, nuts, orange rind, carrots and spices and mix well.

Mix the sweetener into the eggs and beat into the dry ingredients. Add
enough orange juice to make a soft dough.

Put the mixture into 8" round or 7x7" nonstick cakepan and bake for
45-60 min.  (or use larger pan and reduce cooking time) When ready,
the cake should be firm to the touch and a toothpick should come out
clean. Cool in the cake pan.

Turn out upside down, make a few toothpick holes in the bottom and
spoon in any leftover orange juice and alcohol if using. Store in an
airtight container.

Suggested icing is made with apples and cottage cheese.

12 slices each 180 cal 20 grams (2 units) carbohydrate (2 bread/starch
exchanges), 4 grams fiber, 5 grams protein, 9 grams fat

Source:  The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cinnamon Bread Pudding With Whiskey Sauce

breads, low cal, deserts

      ----BREAD PUDDING----
5 cup cinnamon bread pieces (1)
1/4 cup raisins or dried currants
2  eggs
2  egg whites
3/4 cup sugar
2 1/2 cup hot skim milk
      ----WHISKEY SAUCE----
1 cup sugar
1 cup water
1/4 cup whiskey
1/4 cup nonfat vanilla yogurt

1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3
quart) baking dish. 2. Combine bread cubes and raisins in buttered
dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar;
beat well. Add hot milk. Mix well. Pour mixture over bread and
raisins; let stand 5 minutes. 3. Stir gently and bake for 25-35
minutes or until liquid is absorbed. 4. Meanwhile, in a small
saucepan, combine 1 cup sugar and water; mix well. Bring to a boil
and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to
lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm
sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1
teaspoon brandy extract.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cioccolata Cheesecake

cakes, low cal, cheese cake

2 lb ricotta cheese
1/4 cup heavy cream
4  eggs
1/4 cup light rum
1 teaspoon chocolate flavoring
3 tablespoon unsweetened cocoa
3/4 cup granulated sugar
1 1/2 teaspoon powdered sugar
1  9-inch springform pan

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
flavoring, cocoa, and sugar until very smooth and creamy. Pour the
mixture into a well-buttered springform pan and bake in a preheated
400-degree oven for 30 minutes, then reduce the temperature to
325-degrees and continue to bake for another hour, or until golden
brown. Transfer to a wire rack and allow to cool completely. When
completely cooled, remove the sides of the springform pan and
decorate the top of the cake with the powdered sugar. Either
refrigerate or serve immediately. From: Dottie Cross Reformatted for
MM by CLM, HCPM52C

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Citrus Lobster Salad **

fruits, salads, low cal, seafood

      ----PATTI  VDRJ67A----
3  8 oz lobster tails; fresh or  frozen
1 medium pink grapefruit; peeled and  sectioned
1 medium orange; peeled and sectioned
1/4 cup orange yogurt
3 tablespoon orange juice
1 tablespoon fresh lemon juice
1 teaspoon grated orange rind
1 teaspoon grated lime rind
1/8 teaspoon white pepper
4 cup fresh spinach leaves; torn
2 teaspoon fresh chives; chopped
1  orange rind curls (opt)

Cook lobster tails in boiling water 6-8 minutes or until done; drain.
Rinse with cold water. Split and clean tails. Cut lobster meat into
bite-sized pieces. Combine lobster, grapefruit sections and orange
sections. Combine yogurt, juices and rinds with white pepper in a
small bowl; stir with a wire whisk until well blended. Pour over
lobster mix. Arrange spinach on individual serving plates. Top each
serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish
with curled orange rind if desired.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Coacoa Angel Cake

cakes, chocolate, low fat

3/4 cup cake flour
1/4 cup cocoa
1 1/4 cup sugar
10  egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
1 teaspoon almond extract

Preheat oven to 350 degrees.  Sift flour, cocoa and 1/4 sugar three
times. Set aside.  Sift remaining sugar. Set aside. Whip egg whites
until foamy. Add cream of tartar. Beat eggs until stiff, not dry.
Fold in sugar, gradually.  Fold in vanilla and almond extract. Sift
flour-cocoa mixture over batter gradually and fold into batter. Pour
into ungreased 10-inch tube pan and bake for 45 minutes or when
toothpick inserted in cake comes out clean.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cocoa Bread Pudding

low-fat/cal, chocolate, puddings

1  bread -- to fill dish 2/3
1  ful
2 cup skim milk
2/3 cup sugar
2  eggs -- or 4 egg whites
2 tablespoon cocoa
1 teaspoon vanilla

Into a greased casserole dish break up enough bread to fill it 2/3
full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have
been mixed together. Toss all together lightly ( to coat the bread).
To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this
over the bread and it should just cover the pieces. Bake at 350 fo r
about 45 minutes. Serve with milk ...  or with a lump of butter
melting into the nice warm pudding. or with Cool Whip, etc.

Recipe By     : Net

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cocoa Brownie Cookie Bars

chocolate, deserts, low fat

4  egg whites
1/3 cup oil
1/4 cup nonfat yogurt
1 teaspoon vanilla
1 1/3 cup sugar
1/2 cup cocoa powder
1 1/4 cup flour
1/4 teaspoon salt
      ----TOPPING----
1 tablespoon confectioners sugar

Heat oven to 350 degrees.  Oil bottom of 9-inch square pan. Place egg
whites in a large bowl.  Beat until slightly frothy. Add oil, yogurt
and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and
salt. Mix until blended.  Pour into pan.  Bake at 360 degrees for
26-28 minutes. Avoid over baking.  Dust with confectioners sugar.

Yield: 2 dozen

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cocoa Pudding Cake

chocolate, deserts, low fat

1 cup all purpose flour
3/4 cup sugar
2 tablespoon cocoa powder
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup skim milk
2 tablespoon oil
1 teaspoon vanill
1  nonstick vegetable spray
3/4 cup brown sugar
1/4 cup cocoa powder
1 3/4 cup hot water

1.  Sift together the flour, sugar, 2 T of cocoa powder, baking
powder,
and salt. 2. Add the milk, oil, and vanilla, mixing by hand untill
smooth. 3. Pour into an 8x8x2-inch baking pan that has been sprayed
with nonstick
spray. 4. Combine the brown sugar, 1/4 c cocoa powder, and water
and pour over
batter. 5. Bake at 350 degrees for 45 minutes. Per serving: 253
calories, 0 cholesterol, 1 g. dietary fiber, 4 g. fat,
235    mg. sodium

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cookies O' Sin

cookies, low cal

1 1/2 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup granulated sugar
1/2 cup light brown sugar-
1  firmly packed
3 each egg whites
1 tablespoon vanilla extract
4 oz real chocolate chips
1  non-fat cooking spray

1.  Preheat oven to 375 degrees F 2. Into a large bowl, sift flour
with soda and powder 3. Into medium bowl, beat egg whites and vanilla
4. Add sugars, then egg mixture. With wooden spoon, or electric mixer
at medium speed, beat until smooth and well combined (approx 1 min)
5. Stir in chocolate chips 6. Spray cookie sheet with non-fat cooking
spray then drop by tablespoonfulls onto cookie sheet (12 cookies to a
sheet) 7. Bake 10 to 12 minutes

Makes about 4 dozen about 70 calories and .5 grams of fat each

Yield: 4 dozen

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cracklin Oat Bran Cookies

cookies, low fat

2 cup cracklin' oat bran
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
2  egg
1 teaspoon vanilla
1/2 cup raisins
1  pam

Recipe by: Kelloggs box Crush cereal into nugget size pieces. Set
aside. Combine flour, soda, salt and spices. Set aside. In a large
mixing bowl, beat together margarine and sugars until light and
fluffy. Add eggs and vanilla; beat well. Add crushed cereal and flour
mixture; mix until well combined. Stir in raisins. Drop by tbsp onto
baking sheet sprayed with Pam. Bake at 375 for 10 minutes. Let cool
on wire rack. Per cookie: 90 calories and 3 grams fat.

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cranberry Apple Pie With Soft Gingersnap Crus

fruits, pies, low fat, apples, pastries

1  thackeray
20  gingersnap cookies
1 1/2 tablespoon margarine
2  mcintosh apples; pare/core
1 cup fresh cranberries
5 tablespoon dark brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon granulated sugar

Preheat oven to 375F. Place gingersnaps and margarine in food processor; pr
Bake 5-8 min; remove and cool crust. Chop apples in food processor. Add cra
Spoon apple-cranberry filling into another 8" pie plate or casserole dish.
Sprinkle with granulated sugar. Bake 35 min or until tender. Spoon filling
Calories: 124  Fat: 3 g  Sodium: 90 mg  Cholesterol: 0 mg Source: No Guilt

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cranberry Applesauce Sauce

fruits, low cal, deserts, sauces

      ----FGGT98B----
3  med apples; unpeeled
1 cup cranberries
2  tablespoons honey
1  and sliced
1/4 cup apple juice
1/4 cup water

SERVE W/PANCAKES; YOGURT; ICE MILK; BLINTZES; OR FRESH FRUIT Place all
ingredients in a food processor or blender; process until smooth.
Pour into a medium-sized saucepan and simmer for 10 minutes.
Cool. YIELD: 2 cups (1 Tablespoon per serving) Calories 12.90/
Protein 1%/ Carbohydrate 96% Fat 4%/ Sod-Mg 0.170 Exchanges: Fruit
0.2/ Bread 0.1

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cranberry Ice

deserts, low fat, snacks, ice cream

1 pkg fresh cranberries (12 oz)
1 cup sugar
4 cup water
1/2 cup raspberry wine or liqueur
1  sugared cranberries
1  mint leaves

Rinse cranberries, removing any soft bruised berries. Drain.

Combine cranberries, sugar and water in large saucepan. Bring to
boil. Boil 5 minutes, stirring occasionally. Remove from heat and
cool to room temperature. Pour through fine mesh strainer pressing to
extract as much juice as possible from berries. Stir in wine.

Freeze mixture in ice cream maker according to manufaturer's
instructions. Spoon ice into chilled loaf dish. Cover and freeze
until serving time.

To serve spoon into serving glass or bowl. Garnish with mint leaves.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cranberry-Topped Chocolate Squares-Lite

low-fat/cal, chocolate, bars, cranberry

1 1/4 cup all-purpose flour -- plus
1 tablespoon all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cup sugar -- divided
1/2 cup unsweetened cocoa powder --
1  plus
1 tablespoon unsweetened cocoa powder
1 cup water
1/4 cup margarine -- plus
2 tablespoon margarine -- softened
1 1/2 teaspoon vanilla extract
5  egg whites -- room
1  temperature
12 oz cranberries -- fresh
1/2 teaspoon ground cinnamon
3 tablespoon rum
16 oz vanilla yogurt, lowfat
1 cup vanilla ice milk --
1  softened
1 oz unsweetened chocolate
1  pre-melted package, kneaded

Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with
nonstick cooking spray.  Combine flour, baking powder, baking soda, 1
1/3 cups sugar and cocoa in a large bowl. Add water, margarine and
vanilla. Beat at low speed for 1 minute.  Beat at high speed for 3
minutes or until mixture is smooth.  Beat egg whites at high speed
until stiff peaks form. Stir 1 cup beaten egg whites into batter.
Gently fold in remaining egg whites.  Spoon batter into prepared pan
and bake for 20 minutes. Cool completely.      Reduce oven to 350
degrees.  Place cranberries in a 15 x 10-inch jelly roll pan. Combine
remaining 2/3 cup sugar and cinnamon; sprinkle over cranberries. Stir
well. Sprinkle with rum; stir well. Bake for 10 minutes, stirring
occasionally. Cool completely. Spoon yogurt onto several layers of
heavy-duty paper towels; spread to 1/2-inch thick. Cover with
additional paper towels; let stand for 5 minutes. Scrape yogurt into
a bowl, using a rubber spatula; add ice milk, and stir well. Cut
brownie into 16 pieces.  Spoon 2 tablespoons yogurt mixture onto
individual dessert plates.  Place a brownie in sauce. Spoon melted
chocolate over yogurt mixture in small circles around each brownie.
Pull a wooden pick or the tip of a knife continuously through
chocolate circles, forming a chain of hearts.  Spoon cranberries
evenly over brownies. Garnish with mint sprigs, if desired.  (243
calories, 6. 3g fat, 23% calories from fat)

Recipe By     : Cooking Light, Guilt-Free Desserts

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Cream Cheese Sugar Cookies

cookies, low fat

1 cup sugar
1 cup butter; or margarine, softnd
1 pkg 3-oz. cream cheese; softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1  egg yolk
2 cup flour
3 tablespoon colored sugar; if desired

In lg. bowl, combine sugar, butter, cream cheese, salt, almond
extract, vanilla, and egg yolk; blend well. Stir in flour until well
blended. Cover with plastic wrap; refrigerate 2 hrs. for easier
handling.
Heat oven to 375~.  On lightly floured surface, roll out dough 1/3
at a time to 1/8" thickness.  (Keep remaining dough refrigerated).
Cut into desired shapes with lightly floured 2.1/2" cookie cutters.
Place 1" apart on ungreased cookie sheets.  Leave cookies plain or,
if desired, sprinkle with colored sugar. Bake at 375~ for 7 to 10
mins. or until light golden brown. Immediately remove cookie sheets;
cool completely.  If desired, frost and decorate plain cookies.

Per cookie - 50 cal (25 cal from fat), 3 g tot fat (2 g sat fat), 10
mg chol, 45 mg sod, 6 g carbo (-0- g fiber, 3 g sugars), 1 g pro

Source - Pillsbury Classic Cookbooks, 12/95

Yield: 6 dozen

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Creamy Rice Pudding (Minute Rice)

deserts, low fat, ice cream, rice

4 cup milk
1/4 cup egg beaters substitute
1 pkg vanilla pudding filling **
1 cup dry minute rice
1/4 cup raisins (optional)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

USE JELLO BRAND PUDDING AND PIE FILLING (NOT INSTANT, 4 SERVING SIZE).
GRADUALLY STIR MILK AND EGG INTO PUDDING MIX IN A SAUCE PAN. ADD RICE
AND RAISINS. STIR OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A
BOIL. POUR INTO A SERVING BOWL. HINTS: SERVE HOT OR COLD SPRINKLED
WITH CINNAMON AND NUTMEG. FOR A CREAMIER PUDDING, PLACE PLASTIC WRAP
ON SURFACE WHILE COOLING. CHILL FOR 1 HOUR, STIR. MAKES ABOUT 10
SERVINGS.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Dessert Topping *Low-Fat* (D)

deserts, low fat, vegatarian, vegetarian, toppings

2 cup mixed frozen raspberries, strawberr; ies & blueberries
1/3 cup honey; or to taste
1 teaspoon ground nutmeg
1 teaspoon grated lemon peel
2 tablespoon cornstarch or arrowroot powder
      ----DATA PER 2 TBSP----
34 single *calories
1/8 single *gm protein
1/8 single *gm fat
3 single *gm carbo
1 single *mg chol
1  *mg sodium
1  *gm fiber

Place all ingredients in a blender and puree on high speed until
smooth and creamy.  Transfer to a saucepan and cook over medium heat,
whisking frequently, until sauce thickens, about 10 to 12 minutes.
Let cool slightly before serving.  Makes about 2 cups.

SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Devil's Food Cake With Chocolate Frosting

cakes, low fat

1  nonstick spray coating
2 cup all-purpose flour
1 3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 1/2 cup skim milk
1/2 cup margarine, softened
1 teaspoon vanilla
2  egg whites
1/4 cup sugar

Spray two 9 x 1 1/2" round baking pans with nonstick coating and dust
lightly with flour; set pans aside. In a large mixing bowl, combine
flour, 1 1/4 cups sugar, cocoa powder, and baking soda. Add milk,
margarine and vanilla.  Beat with an electric mixer on low speed
about 30 seconds or until combined.  Beat on medium to high speed for
2 minutes, scraping sides of the bowl occasionally. Thoroughly wash
the beaters. In a small mixing bowl, beat the egg whites until soft
peaks form (tips curl). Gradually add the 1/4 cup sugar, beating
until stiff peaks form (tips stand straight). Fold into the batter.
Pour the batter into the prepared pans. Bake in a 350F oven for 25-30
minutes or until a wooden toothpick inserted near the center comes
out clean.  Cool cakes in pans on wire racks for 10 minutes. Remove
cakes from pans and cool them thoroughly on wire racks. Spread the
Chocolate Frosting between the layers, then frost sides and top.
CHOCOLATE FROSTING: In a medium mixing bowl, beat 2 tablespoons
margarine and 1/4 cup unsweetened cocoa powder until margarine is
softened. Gradually add 1 1/2 cups sifted powdered sugar, beating
well.  Slowly beat in 3 tablespoons skim milk and 1 teaspoon vanilla.
Slowly beat in 1 1/2 cups sifted powdered sugar and additional skim
milk, if needed, to make of spreading consistency.  Makes 1 cup.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Diabetic Citrus Ice

low cal, deserts, ice cream

1/4 cup granulated sugar replacement
1 cup ea unsweetened orange &
1  grapefruit juices
1 cup water
1  env unflavored gelatin
1/4 cup lemon juice

Combine sugar replacement,water & gelatin in a saucepan.Bring to a
boil, reduce heat and simmer for 5 minutes. Cool slightly and then
add in the juices. Transfer to freezer trays and freeze until mushy.
Scrape into mixing bowl and beat until just loosened. Return to
freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

Yield: 5 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Diabetic Orange Sunbeams

cookies, low cal, deserts

1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup raisins
1  egg
2 tablespoon orange juice
2 tablespoon grated orange rind
1 1/2 teaspoon sucaryl

Sift together flour, baking powder and salt. Cut in shortening until
crumbly.

Add all at once; raisins, eggs, orange juice, orange rind and
sucaryl.

Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to
15 minutes at 375 degrees.

FROM:    LORI NORMAN   (RFHH52E)

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Diabetic Thanksgiving Cheesecake

cakes, low cal, cheese cake

1  (3oz) box any flavor sugar-free gel; ating
8 oz light cream cheese
1 pkg d-zerta topping, whipped as pkg dir; ects
2 cup graham cracker crumbs
22 pkg sweet n' low
7 tablespoon margaine, from sticks

Seen this in a magazine today.. Have never tried

Diabetic Thanksgiving Cheesecake (3537)

Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together 6
pkg sweet/low and graham cracker crumbs. Add melted margarine. Press
2 c of crumb mixture firml;y into 9 x 13 pan. Reserve rest for top.
Cream 16 pkg sweet/low with cream cheese. Stir in prepared whipped
topping. Pour mixture over crust and sprinkle with remaining cracker
crumbs. Chill 3-4 hr. Also freezes well. ( 37 calories per square),
Makes 36 squares.

From: Home Cooking Magazine 11/91 issue (submitted by Deanna
Naivar,Temple, Texas)

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Diabetic-Ice Cream <Lf>

diabetic, deserts, low fat, bananas, ice cream
sugar free

      ----INGREDIENTS----
8 oz pet lite milk
4 pkg sugar substitute
1 teaspoon vanilla
      ----ADD: ONE OF THE FOLLOWING----
2 each peach, peeled and diced
1 each banana, mashed
4 slice pineapple with juice
8 oz orange juice
2 cup strawberries, crushed

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove - break up - put in blender and whip until creamy.
Serve. Can also be made in one of the small electric machines, or one
of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk
and 1/2 Fruit

From Files of A.Broaddus 6-24-93

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Died & Went To Heaven Chocolate Cake

cakes, low cal, deserts, low fat

1 3/4 cup all purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cup buttermilk
1 cup light brown sugar, packed
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoon vanilla extract
1 cup hot, strong black coffee
      ----ICING----
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
2 tablespoon buttermilk

CAKE: Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or
coat it with non-stick cooking spray. Dust the pan with flour,
shaking out excess. In a large mixing bowl, whisk together flour,
granulated sugar, cocoa powder, baking soda, baking powder and salt.
Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with an
electric mixer on medium speed for 2 minutes. Whisk in hot coffee
until completely incorporated. The batter will be quite thin. Pour
the batter into the prepared pan. Bake for 35 to 40 minutes, or until
cake tester inserted in center comes out clean. Cool the cake for 10
minutes. Remove from pan and let cool completely on rack. ICING: In a
small bowl, whisk together confectioner's sugar, vanilla and enough
of the buttermilk to make a thick but pourable icing. Set the cake on
a serving platter and drizzle the icing over the top.

Yield: 1 cake

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Dietetic Bark Candy

chocolate, low cal, candy

1 lb milkcote or whitecote chocolte
1 cup crunchy cereal

Watermelon seeds or any other crunchy food

In the top of a double boiler, melt coating over hot, noit boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break into
pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Dietetic Cream Cheese Balls

chocolate, low cal, candy

1 pkg (8 0z. size) cream cheese
3/4 cup finely chopped pecans
1  milkcote or whitecoat chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about
25    balls.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201

Yield: 25 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Dietetic Melt-Away Mints

chocolate, low cal, candy

1 1/2 lb finely chopped milkcote chocolate c; oating
2/3 cup melted vegetable shortening
3  or 4 drops pepermint oil
1  milkcote chocolate

In the top of a double boiler, melt milkcote coating over hot, not
boiling, water. Add shortening and pepermint, a little at a time,
beating well after each addition. Chill chocolate mixture in the
refrigerator until of a soft custard consistency. Place in a mixing
bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed
paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to
level mixture. Place in refrigerator until firm but not hard. Cut
into squares. Dip in melted and cooled milkcote coating. Makes about
100 pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201

Yield: 100 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Double Cappuccino Heaven

low cal, deserts

1 1/2 cup superfine sugar
3/4 cup cake flour
1/3 cup cocoa  preferably dutch process
2 tablespoon instant espresso powder
2 cup egg whites (1 c equals about 8 larg; e)
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoon vanilla extract
      ----CAPPUCCINO FLUFF FROSTING----
2 large egg whites
1/2 tablespoon superfine sugar
3/4 cup light corn syrup
12  marshmallows  each cut into 8 piece; s  (use scissors)
2 teaspoon vanilla extract
2 tablespoon cocoa  preferably dutch process
2 teaspoon instant espresso powder
1 pinch salt

Angel cake is not only no-cholesterol and no-fat but absolutely
delicious with a light, puffy texture. Here, the cappuccino flavor is
so deep that it's hard to believe that it lacks any fat at all.
PREHEAT OVEN TO 375F with rack in center of oven. Have an ungreased
10-inch tube pan ready. Divide sugar in half. Sift 1/2 3 times. Set
aside. Sift other half with flour, cocoa and espresso powder 3 times.
Set aside. Put egg whites in 4-quart grease-free bowl. Beat on low
speed with mixer until frothy. Add cream of tartar and salt. Increase
speed to medium. Beat until whites are whipped and hold their shape
but are still soft and moist. Add 3/4 cup sifted sugar, 1 tablespoon
at a time, beating well after each addition, until all sugar is
added. Add vanilla. Stop beating when whites have increased in volume
about fivefold, hold their shape and are shiny and smooth. Gently but
thoroughly fold in flour mixture, by thirds. Transfer to baking pan.
Smooth surface with spatula. Cut through batter in 6 places to break
any large air pockets. Bake until toothpick inserted in center comes
out clean, about 35-to-40 minutes, laying piece of foil lightly over
top if it gets too brown. Invert and rest tube on inverted custard
cup. Prop pan extensions with crumpled foil to secure pan. Cool
completely. When cake is completely cool, use flexible knife to
loosen it from sides of pan. Invert onto rack. Keep cake at room
temperature 2 days, well covered, or frozen (airtight) as long as 3
months. Be sure to thaw at room temperature in wrapping. Frost.
CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn syrup in
top of double boiler. Place over simmering water. Immediately use
mixer at medium speed to beat ingredients until fluffy, white and
warmed through, about 5 minutes. Stir in marshmallows. Once combined,
beat at lowest speed until marshmallows are melted and mixture is
smooth. Remove from heat. Stir in vanilla, cocoa, espresso and salt.
Spread on top and sides of cake. Yield: frosting for 1 10-inch tube
cake.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Double Chocolate Brownies Ala Weight Watchers

cookies, low cal

2  eggs
1/4 cup sugar
2 tablespoon coffee liqueur
6 tablespoon sifted cake flour
2 tablespoon unsweetened cocoa, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 oz semisweet chocolate chips
1 oz chopped walnuts

1. Preheat oven to 350F. Spray an 8 x 8 x 2 cake pan with nonstick
spray and set aside.

2. In a medium mixing bowl, using an electric mixer on high speed,
beat eggs until custard-like consistency, about 4 minutes, until
doub- led in volume. Slowly add sugar, 1 tablespoon at a time,
beating well after each addition. Stir in liqueur.

3. In a small bowl, combine remaining ingredients except chocolate
chips. Add to egg mixture, stirring and folding just until combined.
Pour into cake pan and bake for 20 minutes, or until a toothpick
comes out clean from the center. Remove to wire rack and cool in the
pan.

4. In a small heat-proof measuring cup, combine the chocolate chips
and 1 tablespoon of water and melt over low heat stirring constantly
until smooth, about 30 seconds. Spread over cake with spatula. While
chocolate is still warm, sprinkle cake with walnuts.

5. Cut into 16 equal squares.

Each serving = 2 squares. Each serving provides: 1/4 fat; 1/4
protein; 1/4 bread; 65 calories.

VARIATION:  Substitute 1 ounce peanut butter for the chocolate chips.

Source:  Weight Watchers 1992

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Double Chocolate Granita

deserts, low fat

3 cup flour
1/2 teaspoon extract, vanilla
3/4 cup sugar
1/4 teaspoon cinnamon, ground
1/4 cup cocoa powder
1 pinch nutmeg
2 oz chocolate, semisweet

Stir together water and sugar in medium-size saucepan to dissolve
sugar. Bring to boiling over high heat; boil 1 minute without
stirring. Remove from heat.

Chop semi-sweet chocolate. Stir chocolate, cocoa powder, vanilla,
cinnamon, and nutmeg into sugar mixture until well mixed and
chocolate has melted.

Pour into 9x9x2-inch square pan. Cover loosely with plastic wrap and
place in freezer. As sides freeze pull mixture in toward middle with
spoon and return to freezer.

To serve, scrape out with ice cream scoop. If frozen solid, let
soften in refrigerator for 15 minutes.

Per 1/2 cup serving: 116 calories; 1 g protein; 3 g fat; 24 g
carbohydrates; 12 mg sodium; 0 mg cholesterol; 23% of calories from
fat.

This is one of my family's favorite recipes. It is low-fat and
healthy, but it tastes so good that none of them suspect it.

From: "The Family Circle Cookbook: New Tastes for New Times."

Posted on GEnie by S.ZENSEN [News Queen], Jan 17, 1993 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Double Chocolate Nut Treat

low cal, deserts, puddings

2 cup skim milk or nonfat milk
1  envelope (small box) low-cal
1  .chocolate pudding
1/2 cup thawed low-cal nondairy
1  .topping
1 tablespoon chocolate syrup
1 oz chopped toasted almonds
2  cherries, cut in half

1. Using milk, prepare the pudding. In to each of four 4 oz dessert
dishes, spoon 1/4 of the pudding mixture. Set aside.

2. In a small mixing bowl, mix together the nondairy topping and the
chocolate syrup. Put 1/4 of this mixture on top of the pudding
mixtures and set aside.

3. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2
cherry. Refrigerate for 30 minutes.

Each serving provides 1 milk, 1/2 fat, 1/2 protein, 45 cal.

Per serving: 155 calories, 6 gm protein, 6 gm fat.

Source: Debbie, our fearless leader at Weight Watchers, Watertown NY

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, NY 315-786-1120

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Double-Chocolate Oatmeal Cookies

cookies, low cal, deserts

1 cup sugar
1 cup (2 sticks) margarine
1  large egg
1/4 cup water
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup cocoa
2 cup rolled oats
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips

Cream sugar and margarine together at medium speed until light and
fluffy. Add egg, water, and vanilla, and mix at medium speed for 30
seconds, scraping down the bowl before and after adding egg, water
and vanilla. Stir flours, cocoa, oatmeal, baking soda and baking
powder together to blend ; add to egg mixture. Mix to medium speed to
blend and then add chocolate chips. Drop dough by 1 1/2
tablespoonfuls onto cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Bake at 350 for 12 to 14 minutes,
or until cookies are not quite firm; do not over bake, or cookies
will be too hard. Remove them to a wire rack and cool to room
temperature. Yield: 36 servings (36 cookies) Food exchanges per
serving: 1 bread and 1 fat Calories: 120, CHO: 15g, PRO: 2g, FAT 6g,
Na: 77 mg, Cholesterol 8mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you and yours via Nancy O'Brion and her Meal-Master. From the files
of Al Rice, North PoleAlaska, Feb 1994

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Dutch Apple Cake

cakes, low cal, deserts

1 cup all purpose flour
5 tablespoon sugar
1 teaspoon baking powder
2 tablespoon low fat margarine
2 each egg whites, slightly beaten
1/4 cup skim milk
1/2 teaspoon vanilla extract
4 cup sliced peeled apples
1 teaspoon ground cinnamon

Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a
mixing bowl, combine flour, 2 T sugar and baking powder. With a
pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites,
milk and vanilla; beat until smooth. Batter will be stiff. Spoon into
prepared pan and spread batter to fit pan. Arrange apple slices,
overlapping, in 2 concentric circles to cover batter. In a small
bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot
with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal:
183; Fat: 2 g.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Dutch Apple Pancake

cakes, low cal, deserts

      ----BATTER----
4  eggs
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
2 tablespoon margarine; melted
      ----FILLING----
2 tablespoon margarine
1 large apple, tart; pared & sliced 1/4 thick
1/2 teaspoon cinnamon
      ----GLAZE----
8 pkg equal
1/2 teaspoon cinnamon
3 tablespoon ; water, boiling

Combine batter ingredients in blender or food processor; mix until
smooth. Let rest 30 minutes.  For filling, melt margarine in a 10
inch oven-proof skillet. Add apple slices, sprinkle with cinnamon and
toss over low heat for 3 minutes.  Pour batter over apples and place
in preheated 425 F. oven for 15 minutes. Remove from oven. Blend
glaze ingredients and dribble over top of pancake.  Cut into 4 wedges
to serve.

Calories per serving: 229 "Traditional" calories: 450

Diabetic exchange: 1 medium fat meat, bread, 1 fruit,
1    fat

Source:  JimNet BBS, Austin, TX (512) 837-0953

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Easy Chocolate Pudding Milk Shake

beverages, diabetic, chocolate, low cal, ice cream

3 cup cold skim milk
1 pkg 4-serving size jell-o
1  chocolate flavor sugar-free
1  instant pudding and pie
1  filling
1 1/2 cup vanilla ice milk

:    Pour milk into blender container.  Add remaining ingredients; cover.
Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it
stands. Thin with additional milk, if desired.) Makes about 5 cups or 5
servings.
:    Nutritional information per serving:  calories - 150, protein - 7 gm.,
fat - 2 gm., carbohydrates - 23 gm., cholesterol 10 mg., sodium - 370 mg.
Diabetic Exchanges: 2% Lowfat Milk - 1/2, Starch/Bread - 1.
:    FROM:  There's Always Room for Sugar Free JELL-O copyright 1992
:    JELL-O is a registered trademark of Kraft General Foods, Inc.
:    NOTE:  Recipe calls for ice milk, however diabetics would be better
served to use a sugar-free, low-fat frozen dairy dessert product. This
would affect the nutritional information and you should adjust your
exchanges as best you can.  (Trish)

From: Ursulataylor To: Tspn

Yield: 5 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Easy Elegant Miniature Choco-Lite Puffs

chocolate, deserts, low fat

      ----PUFFS----
1 cup all purpose flour
1/4 teaspoon salt
1 cup water
2 tablespoon margarine
2  eggs
1  egg white
1  vegetable cooking spray
      ----CHOCOLITE FILLING----
9 oz pkg sugar free chocolate- instant p; udding
1  tub lite cool whip
1  mint leaves

PUFFS: Combine flour and salt; set aside.  Combine water and
margarine in a large saucepan; bring to boil. Reduce heat to low and
add flour mixture, stirring vigorously until mixture leaves the sides
of the pan and forms a ball.  Remove from heat and let cool for 3
minutes. Add egg white (at room temperature) one at a time beating
after each addition. (dough will be smooth)  Pipe or spoon dough into
24 mounds, 1 inch apart, onto a baking sheet coated with cooking
spray. Bake at 400 degrees for 25 minutes or until crisp and golden.
Cool on racks. Cut off tops, set lids aside. Pull out and discard
soft dough inside. CHOCO-LITE FILLING: Make pudding according to pie
directions with skim milk. Chill at least 1 hour. Pipe 1 teaspoon of
lite cool whip and 1 teaspoon of pudding mixture into each cream
puff, place lid on top. Arrange on platter with mint garnish. Keep
chilled until 5 minutes before serving.

Yield: 24 puffs

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Entenmann's Fat-Free Oatmeal Raisin Coookies

cookies, deserts, low fat

1  waldine van geffen
      VGHC42A-----
1 tablespoon molasses
3  raw egg whites
1 cup dark raisins
1 1/2 teaspoon vanilla
1 cup light brown sugar -- packed
1 cup granulated sugar
1/2 cup non-fat dry milk powder
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
2 1/2 cup quaker brand quick-cooking
1  rolled oats
1 cup all-purpose flour

Put molasses, egg whites and raisins into blender and blend on high
speed just to mince but not to puree (about 5-10 seconds). Empty
mixture into medium mixing bowl. With mixer beat in on medium speed
each of the remaining ingredients, beating well after each addition,
adding both the oats and flour in small portions. Switch to mixing
spoon if dough becomes too stiff for mixer. Lightly spray cookie
sheet with Pam and wipe off excess lightly with paper towel; any
excess of the cookie sheet may burn while cookies are baking. You
need only a very light film of the Pam just to keep cookies from
sticking. Use 1 measuring teaspoonful of dough for each cookie and
place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven
6-8 minutes. Do not overbake. Cool on paper towels, removing from
cookie sheets carefully. Source: Gloria Pitzer

Recipe By     :

Yield: 48 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Equal Cheesecake

cakes, low cal, cheese cake

      ----SPICED GRAHAM CRACKER CRUST----
2 cup graham cracker crumbs
1 1/2 teaspoon cinnamon
1/2 cup diet margarine
      ----FILLING----
1 cup evaporated skim milk
3  equal packets
8 oz neufchatel cheese; softened
1 cup part-skim ricotta cheese
12  equal packets
1  unflavored gelatin envelope
2 tablespoon boiling water
1 1/2 tablespoon lemon juice
4 teaspoon vanilla extract

CRUST: Blend crust ingredients thoroughly and press over bottom and
halfway up sides of 9-inch springform pan sprayed with non-stick
coating. Bake in preheated 350^ oven 8 minutes. Cool.

FILLING: Combine evaporated skim milk and 3 packets Equal; freeze 30
minutes or until slightly slushy. Beat Neufchatel cheese; ricotta
cheese and 12 packets Equal until smooth. Blend gelatin with boiling
water until melted. Stir in lemon juice and vanilla. SLOWLY add
gelatin mixture to frozen milk mixture and beat until stiff. Fold
into cheese mixture in thirds; blending each time until mixture is
smooth. Pour into cooled crust and chill at least 6 hours or
overnight before serving. Makes one 9-inch cheesecake or 16 servings.

Calories per serving: 146; Traditional Calories: 382; Diabetic
exchange: 1/2 nonfat milk, 1/2 bread, 2 fat SOURCE: Equal Delicious
Recipes, c1983

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Fabulous Hot Fudge Sauce

low-fat/cal, chocolate, sauces

3/4 cup brown sugar
1/2 cup cocoa
1 tablespoon cornstarch
1/2 cup boiling water
3 tablespoon boiling water
1 teaspoon vanilla

Place the first 3 ingredients into a 4 cup pyrex measuring cup ( or
tall sided microwave safe container). Whisk the dry ingredients
together until thoroughly mixed and no trace of lumps exists.

Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and
whisk until smooth.

Microwave on HIGH for 4 minutes or until quite thick , stirring
midway. Keep a careful watch on it.  It should not overflow but it
will boil up quite a lot.

Remove from microwave and stir in vanilla.  Serve.

Recipe By     : Net

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Famous Amos Chocolate Chip Cookies

cookies, deserts, low fat

1  waldine van geffen
      VGHC42A-----
1/2 lb butter or margarine
1 cup light brown sugar -- packed
1 cup sugar
3  eggs
3 cup bisquick
1 cup cornstarch
1/2 cup nonfat milk powder
2 tablespoon sanka or coffee powder
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla
1 pkg semi-sweet chocolate pcs --
1  (12 ounces)
4 oz pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy. Beat in eggs, then each
remaining ingredient, except chips and pecan.s When dough is smooth,
work in chips and pecans with spoon. Make grape-sized pieces of dough
for each cookie, placing 1" apart on ungreased sheet. Bake at 350~
for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

Recipe By     :

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Famous Amos Chocolate Chip Cookies #2

cookies, deserts, low fat

3/4 lb butter or margarine
3/4 cup crisco or corn oil
1 1/2 cup brown sugar -- packed
2 cup sugar
2  eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla
4 cup flour
7 oz flaked coconut
1 pkg semi-sweet chocolate chip --
1  (12 ounces)
6 oz pecans -- broken

Combine as listed and shape into 2" balls 2" apart on ungreased cookie
sheets. Bake at 375~ for 15 minutes. Transfer at once from baking
sheets to paper toweling to cool. These freeze well either before or
after baked.

Recipe By     :

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Famous Hot Brown

cookies, deserts, low fat

1/3 cup plus 1 tablespoon butter
1  divided
1 medium onion -- chopped
1/3 cup flour
3 cup milk -- heated
1 teaspoon salt
1/2 teaspoon crushed red pepper
4 oz to 6 ounces american cheese
2  eggs -- well beaten
1 tablespoon butter (additional)
8  strips bacon
8 slice wheat bread -- toasted
2  chicken breasts --  cooked
1  sliced
1  parmesan cheese
1  paprika

Melt 1/3 cup butter in saucepan and add onion. Cook until
transparent. Add flour and blend until smooth. Add milk, salt, and
red pepper. Stir and cook until mixture is thickand smooth. Stir in
cheese, eggs, and 1 tablespoon butter. Continue to cook, stirring
until mixture almost reaches boiling. Remove sauce from heat. Fry
bacon slices until crisp.To Assemble hot browns: 1. Toast 8 slices of
wheat bread. 2. Cut 4 in half diagonally. 3. On 4 oven proof plates,
place cut toast with points turned outward, with one whole slice in
the middle. Then layer chicken, sauce, and bacon. 4.Sprinkle
generously with Parmesan and paprika. 5.Broil 2 to 3 minutes. More
than special - a Kentucky tradition.Hint: Turkey may be substituted
for chicken. Source: To Market To Market, Southern Living Hall of
Fame, The Junior League of Owensboro, Kentucky, Inc

Recipe By     :

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Fat Free Granola Bars

cookies, low cal

1  peringer kvsk54b
1 1/2 cup fat free granola; (health valley)
1 1/2 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 cup honey
4 oz jar sweet potato; baby food puree
2  egg whites; lightly beaten
1  foamy)
1 teaspoon vanilla
1 cup raisins; (chopped optional)

Preheat oven to 350. Grind granola in food processor for 2 minutes.
In a large bowl, combine ground granola, flour, baking soda, cream of
tartar, cinnamon, cloves, nutmeg and mix well. Set aside. In a medium
bowl, combine honey, sweet potatoes, abused egg whites, vanilla, and
raisins. Gently stir into flour mixture. Do not overmix. Drop by
rounded teaspoon onto non-stick cookie sheets. Bake at 350 for 10
minutes or until lightly browned. Be careful not to burn the bottoms.
Allow cookies to cool slightly before removing from sheet. Makes 36
cookies. Each cookie has the following: Calories: 69 Fat: 0.2 gr
Carbohydrates: 17 gr Sodium: 28 mg Protein: 1.4 gr Vitamin A: 20 I.U.
Reformatted for MealMaster by: CYGNUS, HCPM52C

Yield: 36 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Fat-Free Chewy Chocolate Cookies

cookies, low fat

1  non-stick cooking spray
1 1/2 cup flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup corn syrup, light or dark
3  egg whites

Spray cookie sheet with cooking spray.  In large bowl, combine flour,
sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites
until blended (dough will be thick and slightly sticky). Drop by
rounded teaspoonfuls onto prepared cookie sheets.  Bake in 350 F oven
7 to 9 minutes or just until set (cookies will be soft when pressed).
Do not overbake.  Cool on wire rack. Makes about 2-1/2 dozen.

Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1
g protein, 13 g carbohydrate, 65 mg sodium

Source: Karo pamphlet Type for you by Karen Mintzias

Yield: 30 cookies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Favorite Lemon Pie

pies, low fat, pastries

6 slice bread; approximately
1 cup sugar
3  egg yolks; slightly beaten
1 large lemon; juice of
1 tablespoon butter
1  9 inch pie shell; baked
3  egg whites
3 tablespoon sugar

Cut crusts from bread slices.  Dip slices in bowl of water to soften; squee

Beat egg whites until frothy; gradually add sugar, and continue beating un

SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Freezer Ice Cream - Sugar Free

diabetic, low cal, deserts, ice cream

      ----INGREDIENTS----
8 cup pet lite milk
1/2 cup sugar subst. equivalent
4 cup strawberries
8 each pineapple, slices, canned
16 tablespoon pineapple juice, from can
2 cup orange juice

Directions: Put all ingredients in a home freezer and freeze according to
instructions.
Makes 16 1-Cup Servings.
Exchanges: Each Serving equals 1 Milk and 3/4 Fruit.
Calories:  125 From Files of A.Broaddus 6/24/93

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

French Apple Pie-Pat

pies, low fat, apples, pastries

1 1/2 cup thick unsweetened applesauce
1/2 cup honey
3 tablespoon apple brandy; optional
1 tablespoon vanilla extract
1  lemon; grated rind only
3  tart apples; peeled & thinly
      All-fruit apricot jam ----data per
290  *calories
3  *gm protein
7  *gm fat
57  *gm carbo
1  *gm chol
11  *mg sodium
3  *gm fiber

PREPARE AND BAKE crust according to recipe instructions. (See Light & Flaky

In a 1-qt saucepan over med-high heat, melt apricot jam, then press throug

Bake for 30 minutes.  Let cool before slicing. Pat Empson 05/21 07:23 am

Yield: 9 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ginger Cake

cakes, low cal, deserts

2 1/2 teaspoon butter, softened
1 1/2 cup flour
2 tablespoon sugar
1  egg
3/8 cup honey
2 tablespoon ginger, fresh, grated
1 teaspoon lemon zest, grated
1 teaspoon vanilla
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1 pinch salt
2 tablespoon crystallized ginger, chopped
1/2 cup buttermilk
2 teaspoon confectioners sugar

Preheat oven to 350.  Rub 1/2 t butter into 8 in round cake pan. Dust
pan with 1 t of the flour.  In a large bowl, beat the remaining 2 T
butter with the sugar until light and fluffy. Whisk in the egg,
honey, fresh ginger, lemon zest and vanilla.  Sift the remaining
flour with the baking soda, baking powder, coriander, cinnamon,
cardamom and salt. In a small bowl, toss the crystallized ginger with
1/2 t of the dry ingredients to coat completely.  Set aside.
Alternately, add the remaining dry ingredients and the buttermilk to
the butter mixture, beating well after each addition. Stir in the
crystallized ginger.  Pour the batter into the prepared pan. Bake for
about 35 minutes, or until a cake tester inserted the center comes
out clean.  Transfer the cake to a rack and let cool in the pan for
about 10 minutes.  Turn out and let cool. Sift top with confectioners
sugar. 211 cal.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ginger Spice Cookies

cookies, low cal

1/2 cup butter
1/2 cup unsulfured molasses
1/2 cup milk
3 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 large egg
1 cup sugar

Melt butter and molasses in saucepan over medium heat. Stir in milk.
Pour into mixer bowl; cool.  Combine flour, baking powder, ginger,
salt, baking soda, cloves and cinnamon in bowl. Beat egg and sugar
into cooled molasses mixture.  At low speed, gradually stir in dry
ingredients to form smooth dough.  Wrap and refrigerate 2 hours or
overnight.

Preheat oven to 375.  Lightly grease 2 cookie sheets. On lightly
floured surface with floured rolling pin, roll dough 1/4-inch thick.
Cut with 2 inch decorative cookie cutters. Bake 10-12 minutes, until
lightly browned. Cool on wire racks.  Decorate as desired. Makes 4
dozen.

Per cookie:  80 calories, 2 gm total fat, 1 gm saturated fat, 10 mg
cholesterol, 63 mg sodium, 13 gm carbohydrates, 1 gm protein.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Gingerbread Men

cookies, low cal

2 cup wholewheat flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cup natural bran
3 teaspoon ground ginger, or to taste
1 teaspoon mixed spice (allspice?)
1 teaspoon ground cinnamon
1/3 cup margarine
6 tablespoon gran. sugar-free sweetener
1  egg, beaten
3 tablespoon orange juice
1 teaspoon margarine to grease

Heat oven to 350 F.  Mix flour, salt, baking powder and baking soda,
bran and spices together, then rub in margarine until the mixture
resembles fine breadcrumbs.

Stir the sweetener into the egg and orange juice and beat into the
flour mixture.  Knead well, and roll out thinly on floured board.
Using a cutter, cut into gingerbread men shapes (or other shapes) and
place on greased cookie sheets.

Bake for 15-20 min or until crisp and lightly browned. Cool on a wire
tray and store in an airtight container.

TOTAL RECIPE:  1690 cal, 160 g (16 units) carbohydrate, 63 g fiber,
47 g protein, 100 g fat.

Source:  The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ginger-Pear Cake

cakes, deserts, low fat

1  nonstick spray coating
2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup cooking oil
3  egg whites
1 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoon crystallized ginger - (finely chopp; ed)
1 1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 1/2 cup shredded unpeeled pears (such as bo; sc or bartlett)
8 oz low-fat vanilla yogurt
1 teaspoon crystallized ginger - (finely chopp; ed)

Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with
nonstick coating.  (If using a fluted pan, dust with all-purpose
flour.) In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture till well blended.  Add the all-purpose flour, whole
wheat flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan. Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the center
comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely. For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and
chill several hours before serving. To serve, dollop each serving
wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Gloreos

cookies, meats, low fat

1  conklin (vxbd11a)-the cookie
1 pkg devils food cake mix -- (18
1  ounces)
2  eggs plus 2 t water
2 tablespoon oil
1/4 cup bitter cocoa powder --
1  filling
1 pkg unflavored gelatin
1/4 cup cold water
1 cup crisco
1 teaspoon vanilla
1 lb plus 1 cup powdered sugar

Mix cookie ingredients and spread in cookie sheet. bake 350 for about
15 min (check to make sure not burning) you can use a round cookie
cutter or glass to cut cookie and then spread with filling that has
been mix together.

Recipe By     :

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Golden Apple-Crisp Custard

fruits, low cal, deserts

4 cup peeled apples, sliced
1  grated lemon rind
1 each juice from 1/2 lemon
3 tablespoon honey
1 cup dannon vanilla low-fat yo-
1  gurt
3/4 cup fat-free egg substitute
1 cup low-fat granola

COAT A 10-INCH QUICHE DISH OR PIE PLATE WITH NON-STICK SPRAY.

IN A LARGE BOWL, TOSS TOGETHER THE APPLES, LEMON RIND, LEMON JUICE,
AND 1 TABLESPOON OF THE HONEY.  SPREAD IN THE PREPARED DISH.

IN THE SAME BOWL, WHISK TOGETHER THE YOGURT, EGG SUBSTITUTE AND THE
REMAINING 2 TABLESPOONS HONEY. POUR OVER THE APPLES.

SPRINKLE WITH THE GRANOLA, LEAVING A 1-INCH RIM AROUND THE EDGE. BAKE
AT 350F FOR 50-60 MINUTES OR UNTIL PUFFED AND GOLDEN. SERVE WARM.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Golden Apricot Ginger Cake (Low Fat)

cakes, low fat

3/4 teaspoon butter
8  whole apricots; pitted,split
4 oz light cream cheese
2 teaspoon minced crystallized ginger
1 cup sugar
2/3 cup non fat milk
2 tablespoon finely crushed gingersnaps
1/2 teaspoon sugar
1 1/4 teaspoon vanilla
1/2 cup apricot puree (4-5 apricots)
1/4 cup frozen egg substitute; thawed
1 tablespoon ginger juice
1/3 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Note: To make ginger juice, place l (2 or 3-inch) piece ginger root
in food processor. Puree, then wrap in cheesecloth and squeeze out
juice.

Butter l0-inch round glass tart or flan baking dish. Set aside. Blend
together cream cheese, crystallized ginger, l/2 tsp. sugar and l/4
tsp. vanilla. Spoon cream cheese mixture into centers of apricot
halves. Set aside. Whisk together nonfat milk, apricot puree, egg
substitute and ginger juice until blended. Stir together flour,
baking powder and baking soda. Add apricot mixture to flour mixture,
stirring just blended. Pour into prepared baking dish. Push filled
apricots at random onto cake batter. Sprinkle with gingersnap
cookies. Bake at 375 degrees about 20 minutes or until center of cake
tests done. Serve warm with additional apricot puree if desired.

For those interested each serving contains: l79 calories, l03 mg.
sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4
grams protein, and 0.27 gram fiber.

Shared by Punky Frischknecht, Prodigy ID# SMCD91F.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Golden Carrot Bars

cookies, low cal

2 cup rolled oats
1 cup cereal flakes
1 cup whole wheat flour
1 tablespoon baking powder
1 cup shredded carrots
1/2 cup raisins
1 teaspoon cinnamon
1 cup water
1/2 cup nonfat dry milk
1/2 cup maple syrup
2  egg whites
2 tablespoon canola oil

1. In a large bowl combine the oats, cereal flakes, flour and
baking powder. Stir in carrots, raisins and cinnamon. 2. In a
medium bowl, whisk together the water and dry milk. 3. Whisk in the
maple syrup, egg whites and oil. Pour over the dry
ingredients. Mix until just combined; do not overmix. let stand
for 10 minutes. 4. Coat a 9 X 13-inch baking dish with no-stick
spray. Pour in the
batter and level the top with a spatula. 5. Bake in a 350 F oven
until firm to the touch, 25-35 minutes. 6. Turn off heat but leave
the pan in the oven, with the door
ajar, for 2 hours. 7. Cut into bars.

Out of "Lose weight Naturally" cookbook

Typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Golden Poached Pears (D)

fruits, deserts, low fat, vegatarian, vegetarian

6 single bosc; or other firm winter pear
1 cup semi-dry white wine; such as riesling
1 cup apple juice
1 large lemon; juice only
5 single whole cloves
      ----DATA PER SERVING----
183 single *calories
1  *gm protein
3/16 single *gm fat
29 single *gm carbo
1 single *mg chol
6 single *mg sodium
5 single *gm fiber

Peel pears, leaving them whole.  Using a melon baller, core pears
from the bottom up.  Place in a saucepan and add wine, apple juice,
lemon juice and cloves.
Place pan over med-high heat and bring to a boil.
Lower heat to medium and simmer, uncovered, for 25 to 30 minutes,
until pears are soft but not mushy.

Remove cloves from poaching liquid and spoon liquid over pears to
serve. Serves 6.

VARIATION:  Omit lemon jice and substitute apple cide for the apple
juice.

SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Good-For-You Gingerbread

cakes, low fat

1 cup all purpose flour
1/2 cup whole-wheat flour
1/4 cup packed brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2  egg whites, beaten slightly
1/2 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup molasses

1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with
nonstick spray and set aside. 2. In a large bowl, stir together the
all purpose flour, whole wheat flour, brown sugar, ginger, cinnamon,
baking soda and baking powder. 3. In a small bowl, combine the egg
whites, buttermilk, applesauce, and molasses. Add the buttermilk
mixture to the flour mixture. Beat with an electric mixer until
combined. 4. Transfer the batter to the prepared pan. Bake for 30-35
minutes or until a toothpick comes out clean. Cool on a wire rack for
10 minutes. Remove from pan and serve warm.

Yield: 9 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Graham Cracker Crust

pies, low-fat/cal, diabetic, deserts

3/4 cup graham wafer crumbs
3 tablespoon melted butter or margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine graham wafer crumbs, butter, spices.  Press into a 9 inch pie
plate or 8 inch square cake pan or 9 inch spring form pan. Chill in
refrigerator 2 hours before filling. If desired, reserve 2 tb of the
crumb mixture to sprinkle on top of the filling.

9" pie crust, 8 servings 1/8 pie excluding filling: 1/2 Starch
Choice, 1 Fats & Oils 7 g carbohydrate, 1 g protein, 5 g fat (77
calories)

Source:  Choice Cooking, Canadian Diabetes Assoc Shared by Elizabeth
Rodier March 93 Converted by MMCONV vers. 1.20

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Grandma B's Oatmeal Cookies

cookies, diabetic, low cal, deserts

1/4 cup unsalted margarine
1/4 cup sugar
1/4 cup molasses
1/4 cup egg substitute
6 oz thawed, frozen oj concentrat
1/2 cup rolled oats
1/4 cup raisins
1/4 cup chopped walnuts
2 cup flour
1 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Preheat oven to 325 F. Spray baking pan, 13 x 9 ~inches, with
vegetable spray. Cream margarine and sugar until fluffy. Stir in
molasses, egg substitute, and orange juice concentrate. Mix in the
remaining ingredients. Spread in pan. Bake for 25 to 30 minutes.
Cool. Cut into bars, 2 x 1 1/2 inches. From All-In-One diabetic
cookbook No artifical sweeteners. 1 serving = 1 bar: 1 starch/bread
exchange 72 cal, 2 pro, 3 fat,
11    carbo, 45 Na, 0 chol

Yield: 32 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Healthier Caramel Corn

deserts, low fat, snacks, candy, healthy

3/4 cup maple syrup
3 tablespoon butter (see note)
2 tablespoon sucanat (opt., see note)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1/2 cup nuts (opt., adds fat)
8 cup (to 12) popped popcorn (see note)

Preheat oven to 300 degrees. Combine syrup, butter, Sucanat and salt
in saucepan until butter is melted. Boil without stirring 3 minutes.
Remove from heat and stir in baking soda and vanilla (add nuts if
using). Pour over popcorn.  Mix well.  Place on 2 large cook sheets.
Bake for 15 minut4es.  Cool.  Break into pieces. Freezes well. NOTES:
~ Butter is easier to digest than margarine.  Can be reduced to 1
tablespoon. ~ Sucanat is a natural sweetener found in health food
stores. Can be omitted. ~To save time, purchase a 16-ounce bag of
pre-popped plain popcorn. Source: Nicola B. Godfrey, Copley News
Service in THE NEWS TRIBUNE, 11/95.

Yield: 8 to 12 cups

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Heart Healthy Mud Pie

pies, chocolate, low fat

      ----CRUST----
1 1/4 cup graham cracker crumbs
1/4 cup unsweetened cocoa
1/3 cup unsweetened applesauce
1/4 cup sugar
1/4 teaspoon cinnamon
2 teaspoon margarine
      ----FILLING----
18 oz nonfat frozen coffee yogurt
2 tablespoon chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and
margarine until combined.  Press mixture evenly on bottom and side of
a 9-inch pie pan. Bake approximately 10 minutes at 350 degrees until
firm. Cool and set aside.  Refrigerate.  Spread softened yogurt
evenly over pie crust to form filling. Place in freezer. Drizzle with
chocolate syrup before serving.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Hershey's Chocolate Brownies

chocolate, deserts, low fat, hershey's

6 tablespoon light corn oil spread
1 cup granulated sugar
1/2 cup hershey's cocoa
1 teaspoon vanilla extract
1/2 cup frozen egg substitute, thawed or
2  egg whites, slightly beaten
1/2 cup all-purpose flour
1/4 cup finely chopped walnuts
1  powdered sugar

Heat oven to 350'F. Lightly spray 8" square baking pan with vegetable
cooking spray. In medium saucepan over low heat, melt corn oil
spread. Add sugar; stir until well blended. Remove from heat; stir in
cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour
and walnuts. Spread batter into prepared pan. Bake 25 minutes or
until edges begin to pull away from sides of pan. Cool in pan on wire
rack. Sprinkle powdered sugar over top. Cut into squares. Makes 16
brownies.

NUTRITIONAL INFORMATION PER BROWNIE: 100 calories; 2 grams protein; 16
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 55
milligrams sodium; 5 milligrams calcium.

Yield: 16 brownies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Hershey's Low Fat Banana Bread

fruits, deserts, low fat, bananas

1/2 cup sour cream, imitation -- fat
1  free
2 teaspoon baking soda
1 1/2 cup sugar
1/4 cup margarine -- softened
1/2 cup egg beaters. 99% egg
1  substitute -- thawed
3/4 teaspoon salt
3 cup flour
3 medium bananas -- mashed
1 teaspoon vanilla
12 oz chocolate chips -- low fat
1/2 cup nuts -- chopped

Heat oven to 350F.  Lightly spray two 9x5x3-inch loaf pans with
non-stick vegetable cooking spray. In small bowl, stir together sour
cream and baking soda; set aside. In large bowl, beat sugar and
margarine on medium speed of electric mixer until well blended. Add
egg substitute and salt; beat well. Gradually add flour to sugar
mixture, beating until well blended. Add sour cream mixture, banana
and vanilla; beat until smooth. Fold in chips and nuts.  Pour batter
evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes. Remove from pans
to wire rack; immediately wrap in plastic wrap. Cool completely
before slicing.

Nutrition facts: Serv size: 1 slice (53g), Servings: 32, Amount Per
Serving: Calories 160

Recipe By     :

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Hershey's Syrup Lowfat Snacking Brownies

cookies, deserts, low fat

1/2 cup 56-60% vegetable oil spread
1 cup sugar
4  eggs
1 1/2 cup hershey's syrup*
1 cup all-purpose flour
1/4 cup hershey's cocoa
1  easy drizzle  (recipe follows) or p; owdered sugar  (optional)

1. Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable
cooking spray.

2. In medium microwave-safe bowl, place vegetable oil spread.
Microwave at HIGH (100%) 1 minute or until melted. Stir in sugar. Add
eggs, one at a time, beating with spoon after each addition, until
mixed well. Add syrup; stir until blended. Gradually add flour and
cocoa, beating with spoon until smooth.

3. Pour batter into prepared pan. Bake 30 to 35 minutes or until
wooden pick inserted in center comes out clean. Cool completely in
pan on wire rack.

4. Prepare EASY DRIZZLE; spoon over top of brownies or sprinkle with
powdered sugar, if desired. Cut into bars. 36 brownies.

EASY DRIZZLE

In small bowl, mix 3/4 cup powdered sugar and 1 to 2 tablespoons skim
milk until thin enough to pour from the end of a spoon.

* Do not substitute HERSHEY's Lite Syrup.

NUTRITIONAL INFORMATION PER 1 BROWNIE WITHOUT GARNISH

90    Calories
1 g  Protein
16 g   Carbohydrate 2.5 g Total Fat (0.5 g Saturated Fat)
20 mg Cholesterol
30 mg Sodium

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias

Yield: 36 brownies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

High-Summer Pudding

low cal, deserts

1/4 cup cranberry or cran-raspberry juice c; ocktail
2 1/2 tablespoon blackberry brandy or kirsch (cherry; brandy)
1  or orange juice
1  envelope plus 1 1/2 tsp unflavored; gelatin
1 lb red or black plums, pitted and chop; ped (5-6 medium)
1 cup sugar
1 1/4 lb fresh peaches, peeled, pitted and c; hopped (4-5 medium)
2 1/2 cup fresh blackberries or black or red; raspberries
1 tablespoon finely grated lemon zest
1/8 teaspoon cinnamon
15 slice thin-sliced homemade-style white br; ead (such as

Pepperidge Farm), crusts removed

Line a 2-quart bowl or mold with plastic wrap, carefully smoothing
the wrap onto the bottom and sides so that the plastic hangs 1 inch
over sides. In a small bowl, mix cranberry juice and brandy, kirsch
or orange juice and sprinkle gelatin over the surface; let stand 5
minutes until softened.

Combine plums, sugar and gelatin mixture in a medium-sized saucepan.
Bring to a simmer over medium heat, stirring for 3-4 minutes until
the gelatin dissolves.  Reduce heat to low and simmer for 7 minutes.
Add peaches and simmer for about 5 minutes longer, until the peaches
are almost tender. Stir in blackberries, lemon zest and cinnamon and
simmer 3-4 minutes longer, until the berries begin to release their
juice. Refrigerate.

Arrange bread slices in the bottom of the bowl or mold, cutting as
needed and fitting them tightly together. Arrange more slices all
around the sides of the dish, fitting them together tightly and
smoothly. Taking care not to dislodge the bread, spoon the fruit
mixture into the center of the dish, tilting the dish to distribute
the fruit evenly. If the bread extends more than 1/4 inch above the
layer of fruit, trim it with a knife. Cover the fruit with another
layer of bread, patting it down firmly. Stack several saucers or
small plates on the bread to weight down the pudding. Refrigerate for
at least 8 hours or up to 24 hours.

To serve:  Invert the bowl over a serving plate, tugging the
overhanging plastic wrap to loosen the pudding from the dish. Center
the pudding on the serving plate and peel off the plastic wrap.
Serve immediately, cut into wedges.  Serves 6.

Per serving:  370 calories, 7 g protein, 2 g fat, 85 g carbohydrate,
279 mg sodium, 0 mg cholesterol.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Holiday Delight Cheesecake (Lo-Fat)

cakes, low cal, deserts, cheese cake

1 cup graham cracker crumbs
3 tablespoon sugar
2 tablespoon margarine, melted
3 pkg fat-free cream cheese (8oz)
3/4 cup sugar
2 tablespoon flour
3 tablespoon lemon juice
3 tablespoon cholesterol-free egg product
1 carton non-fat lemon yogurt
1  lite whipped topping
1 can cherry pie filling

1.  Heat oven to 350F.  Combine graham cracker crumbs, sugar and
margarine; mix well.  Pat onto bottom of 9" or 10" springform pan. Set
aside.

2.  Beat cream cheese, sugar and flour together until light, fluffy
and smooth.  Gradually add lemon juice and egg product; beat well.
Add lemon yogurt and mix thoroughly. Pour over prepared crust.

3.  Loosely place aluminum foil over springform pan.

4.  Bake at 350F 60 to 70 minutes or until center of cake is set.

5.  Gently run tip of knife between cake and edge of pan. Cool to room
temperature before removing from pan. Chill.

Served topped with cherry pie filling and whipped topping.
Per 1/12th serving:

Calories.....................216
Protein...................16g
Carbohydrates................30g    Total Fat..................4g
Saturated Fat.................1g
Cholesterol................9g
Sodium.....................542mg
Fiber......................6g
% of Calories from Fat 17%

*     *     *     *     *

Comparison:

Per Serving
% Calories
Fat        from Fat
Cholesterol

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Honey Vanilla Cheesecake

cakes, cheese/eggs, desserts, pies, cheesecakes
low cal

      ----FILLING----
4 oz reduced-fat cream cheese
16 oz low-fat cottage cheese
1 cup fat-free ricotta cheese
2 tablespoon cornstarch
1 cup honey
1 tablespoon vanilla extract
1 cup fat-free egg substitute
1  pureed raspberries, or  strawberrie; s, if desired
1  sugar (as topping, if  desired)
1  gingersnap crust (below)
      ----GINGERSNAP CRUST----
32  old fashioned crisp  gingersnap coo; kies,  crushed
2 tablespoon sugar
1  egg white

CHEESECAKE In a food processor or blender, blend until smooth cream
cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and
vanilla extract and blend again. Add egg substitute and blend until
mixture is smooth.  Pour into prepared crust (see below).  Bake 20
minutes at 300 degrees then reduce oven temperature to 250 degrees
and bake 60 minutes longer or until sides are set and center is fluid
but not sloshing. Turn off oven and allow cake to cool 1 hour in
oven. Remove and cool to room temperature. Chill, covered, overnight
before slicing. Serve topped with pureed strawberries or raspberries,
adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST
Combine thoroughly in food processor or blender gingersnap cookies
and sugar. Add egg white, blending until mixture is moisened.  Press
mixture on bottom and up sides of 8- or 9-inch springform pan.  Bake
at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce
heat to 300 degrees. Fill an oven-proof dish with about 1 inch of
warm water and place it at the back of the oven to provide steam for
the cheesecake while it bakes.

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Honey-Date Bars *Low-Fat* (D)

cookies, deserts, low fat, vegatarian, vegetarian

      ----FILLING----
3/4 cup pitted dates
1/4 cup raisins
1 cup water
1/4 cup honey
      ----CRUST----
2 cup quick-cooking oats
1 cup unbleached white flour; or whole-wheat pastry flo
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon salt; optional
1/2 cup honey
1/4 cup safflower oil
1/4 cup applesauce
1 teaspoon vanilla extract
      ----DATA PER SERVING----
160 single *calories
3 single *gm protein
4 single *gm fat
18 single *gm carbo
1 single *mg chol
25 single *mg sodium
2 single *gm fiber

Preheat overn to 350 F.  Lightly oil a 9-inch square baking pan.
Filling: In a saucepan over medium heat, combine dates, raisins, and
water; simmer 10 minutes, or until fruit is very soft. Drain fruit
(save poaching liquid).  In a blender or food processor, puree fruit
and honey, adding reserved liquid as needed to achieve a spreadable
consistency. Set aside.
Crust:  In a large bowl, combine oats, flour, baking powder,
cinnamon, ginger, nutmeg and salt if desired.
IN another bowl, combine honey, oil, applesauce and vanilla, then
add to dry ingredients. Stir until well blended. Divide dough into
two parts. Press half of dough into prepared baking pan to form a
crust. With a spatula, spread fruit filling over crust, making sure
to spread to corners of the pan. Sprinkle remaining dough over the
filling, again making sure to get to the corners of the pan. Gently
pat the topping smooth. Bake 25 to 30 minutes, or until golden brown.
Cool completely, then cut into 1 1/2 by 3-inch bars.
Makes 18 bars.

HELPFUL HINT:  Store bars in a tightly lidded container to keep them
from getting soggy.  They also freeze well.

SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook

Yield: 18 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Hot Fudge Cake

cakes, low fat

1 cup flour
3/4 cup sugar
6 tablespoon baking cocoa, divided
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1 3/4 cup hot water

"Here's a wonderful way to top off a great meal - a rich, chocolate
cake that's not overly sweet.  Mom served it with a scoop of ice
cream or cream poured over." - Vera Reid Ice cream or whipped cream,
optional.

In a medium bowl, combine the flour, sugar, 2 Tbsp. cocoa, baking
powder and salt.  Stir in the milk, oil, and vanilla until smooth.
Spread in an ungreased 9" square baking pan. Combine the brown sugar
and remaining cocoa; sprinkle over batter. Pour hot water over all;
do not stir. Bake at 350 degrees for 35-40 minutes. Serve warm. Top
with ice cream or whipped cream if desired.

From:  "Taste of Home" Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM>
On TUE, 21 NOV 1995 160438 ~0500

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Jalapeno Pasta

main dish, pasta, deserts, low fat

1  hand:
1 cup semolina flour -- durum
1/2 teaspoon jalapeno flakes -- dried
1  (1/2 to 1)
1  or 1-2 jalapeno -- diced
1  egg
1 tablespoon water -- if & as needed (1
1  to
2  )
1  or jalapeno liquid
1  electric extruder:
1 1/4 cup semolina flour -- durum
1/2 teaspoon jalapeno flakes -- dried
1  (1/2 to 1)
1  or 1-2 jalapeno -- diced
1  egg
1 tablespoon vegetable oil -- optional
1 tablespoon water -- if & as needed (1
1  to 2)
1  or jalapeno liquid

Follow whatever method you normally use to mix and knead your dough.
Ingredients are given for Manual or Electric Machine.

Recipe By     : The Pasta Machine Cookbook

From:                                 Date:

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Jiffy Fruit Cobbler

low cal, deserts

1 each canned peaches, apricots,
1  or fruit cocktail..in
1  fruit juice
2 teaspoon tapioca, minute
1  cinnamon to taste
1 cup biscuit mix
1/3 cup milk

Preheat oven to 350 degrees. Combine fruit and juice, tapioca and
cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix
and milk in a small bowl. Top fruit mixture with 6 equal sized
'mounds' of biscuit dough.

Place fruit mixture with the biscuits on top of the oven. Bake 25-30
minutes.

Serve warm with fruit dished on top of biscuit.

1 serving = 170 cal. 1 brd, 3/4 fruit, 1 fat. Carbs = 27, pro = 3, f
= 5

Approved by the Diabetic Assoc.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Kiwi-Lime Sorbet

fruits, deserts, low fat

4  kiwi fruit; peeled and quartered
1/2 cup sugar
2 cup water
6 oz limeade, frozen concentrate

Process kiwi, sugar and 1/4 cup of the water in a food
processor or blender until smooth.  Combine 1/2 cup of
water and the frozen limeade in a medium bowl; stir
until slushy. Stir in remaining 1 1/4 cups water and
kiwi puree. Pour into an ice cream maker and freeze
according to the manufacturer's instructions.  Pack
into a freezer container, cover tightly and freeze for
up to one month.  Makes 1 quart. Nutrition Analysis:
129 calories, 1g protein, 0g fat, 33g carbohydrate,
3 mg sodium, 0mg cholesterol

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Lemony Light Vineyard "Cheesecakes"

desserts, fruits, cheese, cheesecakes, low cal

1 pkg unflavored gelatin
1/2 cup cold water
8 oz light cream cheese; softened
1 cup plain low-fat yogurt
1/3 cup sugar
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon vanilla
4  ice cubes
1 1/2 cup seedless grapes; halved

In small saucepan, sprinkle gelatin over cold water; let stand 1 min
to soften. Warm over low heat to dissolve. Combine in blender softened
gelatin, cream cheese, yogurt, sugar. lemon peel, lemon juice and
vanilla. Blend until smooth, scraping sides as needed. Add ice cubes;
blend until smooth. Divide grapes between six (6 oz) custard cups or
individual dessert dishes. Pour cheese mixture over each, dividing
equally. Chill until set. Garnish with additional grated lemon peel
and grapes, if desired.
Calories: 97  Fat: 2 g  Sodium: 141 mg  Cholesterol:
6 mg Source: No Guilt Desserts

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Lite 'n Easy Crustless Pumpkin Pie

pies, low fat, pastries, pumpkin, easy

1  thackeray
2 pkg unflavored gelatin
2 tablespoon cold water
2 1/4 cup lowfat evaporated milk; undiluted & divided
16 oz can solid pack pumpkin
6 tablespoon dark brown sugar; packed or
1  sweetener equivalen
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

In medium bowl, sprinkle gelatin over cold water to soften; set aside. In s
Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spi
Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixtur
Calories: 97  Fat: 2 g  Sodium: 70 mg  Cholesterol: 4 mg Source: No Guilt D

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low Cal Cheesecake

cakes, low cal, deserts, cheese cake

2  envelopes plain gelatin
6 tablespoon sugar
1/4 teaspoon salt
3  eggs, separated
1 1/2 cup skim milk
1 teaspoon grated lemon rind
3 cup creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoon sugar
1/3 cup graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top of double
boiler. Beat together egg yolks and milk; add to gelatin mixture.
Place over boiling water and cook, stirring constantly until gelatine
is dissolved and mixture thickens slightly (6 min app.)  Remove from
heat and stir in lemon rind. Chill to unbeaten egg white consistency.
While mixture is chilling, beat cottage cheese on high speed of
electric mixer for 3 minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in gelatine
mixture. Beat egg whites until stiff, but not dry. Gradually add 6
TBSP sugar, and beat until very stiff. Fold gently into gelatine
mixture. Turn into an 8 inch springform pan and sprinkle top with
crumbs. Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of:  Melissa Mierau, Martensville, Sk

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low Fat Oatmeal Cookies

cookies, low fat

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon shortening
1/4 cup applesauce
1/2 cup sugar
1/2 cup brown sugar
1  egg; or 1/4 cup substitute
1 teaspoon vanilla
1 1/3 cup oats
1/2 cup raisins; optional

Preheat oven to 375.  Lightly spray cookie sheet with Pam. In large
bowl, mix flour, baking powder, baking soda and salt. In a separate
bowl, whisk together shortening, applesauce, sugars, egg and vanilla
until shortening breaks into pea sized pieces.  Add flour mixture to
applesauce mixture. Mix well.  Fold in oats and raisins. Drop rounded
tsp onto cookie sheet 2" apart.  Bake for 10 to 12 minutes.  Remove
from oven and cool on cookie sheet for 5 minutes.  60 calories and 1
gram of fat.

Source: Motts ad

Yield: 3 dozen

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low Fat Popcorn Cookies

cookies, low fat

3 cup popped popcorn; unsalted
2  egg whites
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla

One cup at a time, grind the popcorn in a blender at low speed until
it's fine.  The goal is 1-1/2 cups of finely ground popcorn.

In a medium bowl, beat 2 egg whites on high speed until soft peaks
form. Make a meringue by gradually adding 1/4 cup sugar; beat until
egg whites are stiff. Next, beat in cinnamon, salt and vanilla.
Gently fold in ground popcorn and 1/3 cup unsweetened shredded
coconut. Place rounded tablespoonfuls onto a greased baking sheed (or
use parchment paper). Bake at 325 degrees 10 to 12 minutes or until
lightly browned. MM Wrenn

Source:  Abilene Reporter-News 12/06/95

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low Fat Snickerdoodles

cookies, deserts, low fat

1 1/2 cup sugar
1/2 cup fleischmann's light taste margarine
1 teaspoon vanilla
1/2 cup egg beaters 99% egg subst.
2 3/4 cup flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon sugar
2 teaspoon cinnamon

Beat 1 1/2 cups sugar and margarine until light.  Beat in vanilla and
egg substitute.  Stir in flour, cream of tartar, soda and salt. Chill
dough approximately 1 - 2 hours.

Combine 2 tbsp sugar and cinnamon.  Shape dough into 48 - 1 inch
balls. Roll in sugar/cinnamon mixture.

Place balls on cookie sheets that have been sprayed with Pam. Bake at
400 for 8 to 10 minutes.  Cool on wire racks. These cookies freeze
well. Per cookie: 65.5 cal, 1.4 g fat, 43 mg sodium Yield: 48 cookies

You can use regular margarine & 2 eggs if desired. The cookies won't
be as soft though.  I've actually made them both ways & the low-fat
version is the favorite.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Cal Brownies

cakes, low cal

2  egg
1 pkg alba chocolate drink mix
1/2 cup applesauce
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 pkg sweet & low artificial sweetener

Put all ingredients in a blender and mix well.  Spray 2 mini-loaf
pans with Pam and pour in batter.  Bake at 350 for 18 min. Don't over
bake. Should be chewy.

EACH SERVING: 1P, 1B, 1/2M AND 14 CAL.

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Cal Pineapple Cheese Pie

pies, low fat, pastries

1 lb lowfat cottage cheese
2  egg whites
1 teaspoon lemon juice
6 pkg sweet 'n low sweetener
1 teaspoon vanilla
1/4 cup pineapple juice
1 pkg gelatin powder, unsweetened
3/4 cup crushed pineapple in juice -- drain; ed
1  cinnamon
1/4 cup wheat germ; or crushed cereal

Recipe by: My files Blend cheese, egg whites, Sweet and Low, lemon juice
and vanilla in food processor. Dissolve geletin in pineapple juice, Blend
into cheese mixture. Stir in pineapple and cinnamon.

Spray 9" pie plate with Pam.  Sprinkler wheat germ over.  Pour in cheese
mixture,  Bake 30 min. at 350.  Let cool before cutting,

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Cal Snickers Pie

pies, low cal, deserts

1/2 cup ww chocolate ice milk
1  (softened)
1 cup light cool whip (thawed)
1 pkg sugarfree chocolate pudding
1  (prepared)
1/4 cup crunchy peanut butter
3 oz grapenuts
1  food exchanges
1/2  milk, fat, bread, protein,
1  fruit
35  optional calories

Spray an 8" or 9" pie pan with Pam. In a large bowl, combine ice milk
and Cool Whip. Blend in remaining ingredients. Freeze at least 2
hours. Note: First time cutting, cut into 8 pieces and refreeze.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Calorie Sponge Cake

cakes, low cal, deserts, low fat

1/2 cup reconstituted nonfat dry milk*
1 cup sifted, all-purpose flour
1 1/2 teaspoon baking powder
2 teaspoon grated lemon peel
1 dash salt
3  eggs (or egg substitute equivalent)
3/4 cup sugar

* Nonfat dry milk to which you've added the requisite amount of water.

In small saucepan, heat milk until bubbles form around edge of pan.
Remove from heat.  Set aside.  Preheat oven to 350. Sift flour with
baking powder and salt. Set aside.

In a small bowl, mix at high speed, eggs, until thick and lemon
colored. Gradually add sugar, beating until mixture is smooth and well
blended...about 5 min.

At low speed, blend in flour mixture until smooth. Add warm milk and
peel, beating until combined. Immediately pour batter into ungreased,
9-inch angel food pan. Bake 30 min., or until cake tester inserted in
center, comes out clean.  Invert pan over neck of bottle. Let cool
completely.

Makes 10 servings.   90 calories each, when served plain.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Calorie: Marble Chocolate Brownies

cakes, low cal, deserts, low fat

2/3 cup all-purpose flour
1/2 cup splenda, granular low-cal sweetener; with sucralose
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
2  eggs
1 teaspoon vanilla
1/2 cup unsweetened apple sauce
1/4 cup unsweetened cocoa powder

In bowl, stir together flour, sweetener, baking powder and salt; set
aside.

In mixing bowl, beat butter, eggs and vanilla for 1 minute. Add apple
sauce, beat just until blended. Fold in flour mixture just until
moistened.

Using 1/3 cup of the batter, drop by spoonfuls into greased 8-inch
square cake pan. Fold cocoa powder into remaining batter just until
combined. Gently spoon batter into pan covering white batter and
smoothing surface.

bake in 350F 180C oven for 15 minutes or until tester inserted in
centre comes out clean. Transfer to rack; let cool. Per serving:
about 65 calories, 2 g Protein, 4 g fat, 7 g carbohydrate Source:
Canadian Living [magazine] Nov 94 produced by Canadian Living Test
Kitchen
[-=PAM=-]         PA_Meadows@msn.com

Yield: 16 brownies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Lower-Fat Cheesecake

cakes, deserts, cheese cake, low fat

3  eggs
1 lb 5 oz. part-skim ricotta cheese
1 cup sugar
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon vanilla
2 teaspoon grated lemon peel
3/4 cup sliced strawberries

Preheat oven to 350 degrees F.  Combine eggs, Ricotta, and sugar. Beat
until smooth.  Stir together cornstarch and baking powder, and add to
cheese mixture along with vanilla and lemon peel. Bake 55 to 60
minutes, or until firm.  Let cool, then refrigerate. Decorate with
strawberries.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Cheesecake

cakes, deserts, cheese cake, low fat

12 lb cottage cheese
40  eggs
8 cup fructose (natural sugar) (first mea; sure)
2 cup fructose (natural sugar) (second me; asure)
12 cup flour
1/4 cup vanilla
7 lb sour cream
3 tablespoon cream of tartar
2 cup chocolate chips or carob chips (opt; ional)
1  graham cracker crumbs

Mix cottage cheese, vanilla, and sour cream.  Separate eggs. Add
yolks, first measure of fructose, and flour and mix until smooth. In
a separate bowl, beat egg whites, second measure of fructose, and
cream of tartar together until stiff.  Fold this into the first
mixture very lightly with a spatula.  If desired, chocolate chips can
be added at this time. Smooth 1-1/4 cups graham cracker crumbs on the
bottom of a 9-inch diameter pan for each pie to be made.  Add cake
mixture to each pan to a depth of about three inches. Bake in
250-degree oven for 1-1/2 hours.

Yield: 12 cakes

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Chocolate Fondue

chocolate, deserts, low fat, bananas

2 teaspoon cornstarch
1 cup water
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
1 teaspoon vanilla extract
1  few grains salt
1  cut up fresh bananas
1  fresh strawberries

Mix cornstarch and water in a small saucepan.  When smooth, add
remaining ingredients except fruit and stir over moderately high heat
until mixture boils 1 minute. Pour into fondue pot to keep warm.

Yield: 1 1/8 cups

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Chocolate Raspberry Cheesecake

deserts, cheese cake, low fat

24  plain chocolate wafer
1  cookies (half of a 9 ounce
1  box)
1  nonfat cooking spray
2  (8 ounce) packages fat-free
1  cream cheese
1 cup sugar
1 cup cocoa
1 teaspoon pure vanilla extract
3 tablespoon sugar-free seedless black
1  raspberry preserves
1/2 cup fat free egg substitutes
1  (16 ounce) container
1  fat-free sour cream
1/4 teaspoon salt

For Fruit Topping:

1 (10 ounce) box sweetened frozen raspberries, thawed
2    Tablespoons cornstarch

In a food processor or blender, grind the plain chocolate wafers into
fine crumbs. Generously coat a 8.1/2 inch or 9 inch springform pan
with nonstick cooking spray. Pour the crumbs into the pan and tilt to
coat the bottom and the sides evenly. Set aside.

Preheat oven to 350^F. With an electric mixer, beat the fat-free cream
cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry
preserves and continue beating until the ingredients are
incorporated. Add the egg substitutes, fat free sour cream and salt
and continue beating until no lumps remain and mixture is smooth and
liquid. You may have to beat the mixture for several minutes to reach
this consistency.

Pour the batter into the prepared pan. Place in oven and immediately
reduce oven temperature to 300 degrees. Bake for one hour, or until
center is set and firm to the touch. Turn off oven and allow
cheesecake to stay in cooling oven for one hour longer. Remove and
cool completely. Refrigerate overnight before serving.

To make the raspberry sauce, puree the raspberries in a food
processor or blender. Strain the pulp through a tea strainer,
pressing to remove all the seeds. Discard seeds. Place the cornstarch
in a saucepan and stir in the raspberry juice. Bring to a boil,
stirring constantly until thickened. Remove from heat immediately to
prevent lumps from forming. Cool and chill. Serve one tablespoon of
sauce on top of each slice of cheesecake.

Cake can also be frozen for two to three weeks before serving. To
serve, thaw for 2 days in the refrigerator, then allow to come to
room temperature before slicing.

Makes 10 servings

Per serving, including raspberry sauce:

Calories 254 Fat 3.7 grams Cholesterol 11.3 milligrams Sodium 405
milligrams

Source: Times-Picayune - January 5th 1995

From The Cookie Lady's Files - Genie

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Chocolate Shake

beverages, chocolate, low fat

1 cup liquid milk
1/4 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 cup ice cubes
2 teaspoon granulated sugar

Place ingredients in a blender; cover and blend at medium speed 20
seconds, until frothy.

Yield: 1 shake

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Cream Cheese Tube Cake

cakes, low fat

2 1/4 cup cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
8 oz nonfat cream cheese; softened
1/2 cup corn-oil margarine; softened
1 1/4 cup sugar
2/3 cup liquid egg substitute
2 large egg whites
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon rind; grated
2 tablespoon rum or brandy or cognac
1 tablespoon confectioners' sugar

1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with
non-stick vegetable spray; set aside. Sift flour, baking powder and
baking soda together; set aside.

2. Beat cream cheese and margarine with an electric mixer in large
bowl until well blended. Add sugar and beat until light, 2 minutes.
Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest
and liquor; mix well. Add flour mixture and beat until just blended.

3. Turn batter into prepared pan. Bake until toothpick inserted in
center comes out clean, 75 to 80 minutes. Cool in pan 5 minutes
before turning out onto rack to finish cooling. Dust with
confectioners' sugar while still warm.

Per serving: 260 calories, 8 g fat, 4 mg cholesterol,
395 mg sodium,
38 g  carbohydrates, 7 g protein

Source: Chicago Tribune, November 6, 1996

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Lowfat Molasses Cookies

cookies, deserts, low fat

3/4 cup raisins
1/3 cup water, hot
1 cup sugar
1/4 cup molasses
1 each egg // or 2 egg whites
2 1/4 cup flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup sugar

Calories     per serving: 45 Fat grams per serving: 0 Approx. Cook
Time: 12 Cholesterol  per serving: 4mg In a food processor bowl with
a metal blade, combine raisins and hot water. Cover; process 2 to 3
minutes or until pureed. In a large bowl, combine raisin mixture, 1
cup sugar, molasses and egg; blend well. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking soda, cinnamon,
ginger, cloves and salt; mix well. Cover with plastic wrap;
refrigerate 2 to 3 hours for easier handling.

Heat oven to 350F. Shape dough into 1-inch balls; roll in 1/4 cup
sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350F
for 8 to 12 minutes or until set. Cool 1 minute; remove from cookie
sheets.

HIGH ALTITUDE - Above 3500 feet: Decrease sugar to 3/4 cup. Bake as
directed.

Note: I keep my hands slightly wet when shaping cookies so the dough
doesn't stick to my hands. Source: Pillsbury Classic Cookbook

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Pastry

pies, low fat, pastries

1 3/4 cup flour
6 tablespoon vegetable shortening
1/4 teaspoon baking powder
1/3 cup water

Measure first 3 ingredients into bowl.  Work together until crumbly.

Pour water all over top.  Mix with fork, then hands, until it will hold to

1/8 single crust contains 95 calories 1 mg sodium, 5 mg fat Source:
Company's Coming Light Recipes by Jean Pare 1993 Shared but not t

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Low-Fat Pumpkin Pie

pies, deserts, low fat

1 1/2 cup pumpkin, canned
3/4 cup sugar, dark brown, packed
1/4 cup sugar, granulated
1/4 teaspoon salt
2 cup milk, evaporated, nonfat
1 each egg substitute,=
1  equivalent
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground  to 4 eggs
2 tablespoon butter, melted
1 each pie shell, unbaked,=
1  9-inch

Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large
bowl and beat until well blended.

Add evaporated milk, egg substitute and butter and stir to combine.
Pour enough filling into prepared pie shell to fill. Pour remaining
filling into 2 to 3 custard cups to bake along with pie.

Bake pie and filled cups at 425 degrees for 10 minutes. Reduce heat
to 350 degrees and bake 35 to 40 minutes longer or until wood pick
inserted into center comes out clean. Custard cups should be baked
until set. Cool to room temperature and serve, or cover and chill
before serving.

Each of 10 servings contains about: 318 calories; 239 mg sodium; 8
mg=7F cholesterol; 13 grams fat; 43 grams carbohydrates; 8 grams
protein.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Macaroon Crispies

cookies, pies, low cal

2  egg whites
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract
1/2 cup chopped walnuts
2 cup dry cereal (corn flakes, rice crisp; s)

Servings: 40 cookies

In a large bowl, beat egg whites. Gradually add sugar, continue
beating until fluffy. Add vanilla, coconut extract, walnuts and
cereal. Blend all ingredients.

Drop by teaspoonfuls onto nonstick baking sheet. Bake at 400 deg until
cookies are lightly browned.

Variation: use chopped almonds and almond extract

Per cookie: Calories 34 Fat 0.9 g Sodium 15 mg

Posted by Linda Davis

Yield: 40 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Maple Pecan Ice Cream

low cal, ice cream

1/2 cup chopped toasted pecans
4 oz egg beaters or egg substitut
3/4 cup maple syrup
2 cup buttermilk
1 cup milk
2 tablespoon nonfat dry milk
2 teaspoon vanilla extract
1 dash salt

SOURCE:  From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6.  MM format by Ursula R. Taylor.
Lightly toast pecans in a 350~ oven and set aside to cool. Combine all
ingredients except pecans in a blender or food processor. Process until
well combined. Cover and refrigerate until ready to freeze. Blend for a few
seconds before pouring into the ice cream maker. Follow the manufacturer's
instructions for freezing.  About a minute before ice cream is frozen, add
nuts.

Yield: 1 quart

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Marbled Cheesecake - Cooking Light

low-fat/cal, chocolate, cheese cake

4  chocolate wafer cookies; crushed -1/4 cup crumbs
24 oz cottage cheese, lowfat
16 oz light cream cheese
1 1/4 cup sugar; divided
2  eggs
4  egg whites
1 teaspoon vanilla extract
3 tablespoon unsweetened cocoa powder
1  dark chocolate sauce:
2 teaspoon cornstarch
1/4 cup water
1/2 cup light corn syrup
1/4 cup unsweetened cocoa powder
2 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Recipe by: Cooking Light, Guilt-Free Desserts
Preheat oven to 325 degrees; coat the bottom and sides of a 10-inch
springform pan with nonstick cooking spray. Sprinkle cookie crumbs in the
bottom of the pan; set aside. Position knife blade in food processor bowl;
add cottage cheese and cream cheese, and process until smooth. Add 1 cup
sugar, whole eggs, egg whites and vanilla; process just until smooth. Pour
3 cups into a bowl.  Add cocoa and 1/4 cup sugar to remaining mixture in
food processor; process just until smooth. Spoon alternating mounds of
cocoa mixture and plain mixture into prepared pan; swirl with a knife to
marble.  Bake for 60 minutes, or until almost set. Turn oven off; remove
cheesecake from oven, and run a sharp knife around the edge of the cake;
return to oven and let stand for 1 hour with the door ajar. Cover and chill
for at least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with
cheesecake.  (241 calories, 7.4g fat, 28% calories from fat) For Dark
Chocolate Sauce:  Combine cornstarch and water in a 1-quart glass measure;
stir with a whisk until blended.
Add corn syrup, cocoa and sugar; stir well.  Microwave, uncovered, at HIGH
for 3 minutes, or until thickened and bubbly, stirring halfway through
cooking time.  Stir in vanilla extract.  Makes 1 cup.
(per tablespoon: 38 calories, 0.2g fat, 4% calories from fat)

Yield: 14 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Marbled Chocolate Cheesecake (Lo Cal)

low cal, cheese cake

2/3 cup skim milk
1/4 cup skim milk
1 each envelope unflavoured gelatin
6 tablespoon sugar
2 each eggs, separated, room temp.
2 teaspoon vanilla extract
12 oz low fat cottage cheese
  Unsweetened cocoa --chocolate crumb
1/2 cup vanilla wafer crumbs
1 tablespoon unsweetened cocoa
1 1/2 tablespoon butter or marg. melted

In small saucepan over medium high heat, bring 2/3 cup milk to a
boil; set aside. In container of blender, sprinkle gelatin over
remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add
boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar,
egg yolks and vanilla; blend at medium speed until well mixed. Add
cottage cheese; blend at high speed until smooth. Remove 3/4 c
mixture to use for marbling; chill until mixture begins to thicken.
Combine 1 T sugar and cocoa; add to blender container and blend until
mixed. Pour chocolate mixture into large bowl. Chill, stirring
occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until
foamy. Gradually add remaining 2 T sugar; beat until stiff peaks
form. Fold beaten whites into chocolate mixture; pour chocolate
mixture into prepared crust. Spoon large dollops of vanilla mixture
over chocolate; with knife or spatula, gently swirl to create marbled
effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate
Crumb Crust In small bowl, combine crumbs and cocoa; add butter and
stir until evenly blended. Press mixture evenly on bottom of 9 in.
springform pan.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Meringue Crust

pies, low fat, pastries

3 large egg whites; at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar; superfine
1/2 teaspoon vanilla

Recipe by: My files Spray 9" pie plate with vegetable oil spray. Combine
whites, cream of tart and salt in large bowl. Beat to soft peaks. Gradually
beat in sugar.  Add vanilla.  Beat till stiff and shiny.  Spread in pie pl
Using the back of a spoon form a decorative rim.  Ba ke 1 hour, 15 min. at
275F till firm and crisp.  Cool on a rack.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Meringues Aux Noix Cookies**Npfn03a

cookies, low cal, low fat

4  egg whites, at room temp.
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoon filberts or pecans, chopped
2 tablespoon non-fat dry milk powder
1 tablespoon almond flavored liqueur
1 tablespoon honey

In small mixer bowl, beat egg whites, lemon juice and salt at low
speed until foamy. Gradually increase speed and beat to high peak
stage. Add other ingredients, continue beating at high speed,
scraping edges of bowl, until mixture stands in stiff peaks. Use
pastry bag with plain tip to squeeze 1x4" strips on cookie sheet
lined with brown paper. Bake at 200 for 1 hour. Turn off heat but DO
NOT OPEN OVEN DOOR. Let cookies dry at least 2 hours or overnight.
Carefully remove with spatula; store in air-tight container.
10    calories per cookie.

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Mexican Cocoa Cake

cakes, mexican, low-fat/cal, chocolate

1 cup cake flour -- sifted
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
6 large egg whites
1 1/3 cup brown sugar, packed
1 cup plain lowfat yogurt -- * see
1  note
2 teaspoon vanilla
1/4 teaspoon almond extract
1  powdered sugar

1. In a small bowl mix flour, cocoa, baking powder, baking soda and
cinnamon. In a large bowl beat egg whites, brown sugar, yogurt,
vanilla and almond extract until well blended.Stir in flour mixture
and beat until just evenly moistened.

2. Pour batter into an 8 inch square nonstick (or greased regular)
baking pan.  Bake in a 350 degree oven until the center of the cake
springs back when lightly pressed (about 30-40 minutes). Let cake
cool in pan on a rack for 15 minutes.  Then invert it onto a serving
plate. Serve warm or cool. If made ahead, wrap cool cake airtight and
store in a cool place until next day (freeze for longer storage).

3. Just before serving sift powdered sugar over the cake.

Recipe By     : Sunset Low-Fat Mexican Cookbook

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Mincemeat Pie - Shape

pies, low-fat/cal, holiday

1  nonstick cooking spray
5  sheets phyllo dough
18 oz mincemeat -- 2 cups
2/3 cup walnuts -- chopped
2 large apples -- cored and diced
1/3 cup brown sugar
1 teaspoon rum extract

Preheat oven to 325F.  Spray a 9-inch pie plate with cooking spray.

To make the top pie crust, spray 2 sheets of phyllo dough with
nonstick cooking spray; stack sheets and cut the stack in half to
make 4 sheets. Stack the 4 sheets and place a pieplate on top to
score a circle the size of the bottom of the plate; trim off excess
dough. Use decorative cookie cutter to cut out a stencil in the
center. Set top crust aside and cover with a damp towel (always do
this when working with phyllo dough).

To make the bottom crust, stack the remaining 3 sheets, cut stack to
make 6 sheets.  Lay one sheet on the pie plate and spray with cooking
spray. Repeat with remaining sheets layering clockwise to cover
entire pie plate. Trim off excess dough. Bake 8-10 min or til lightly
golden. Let cool for 5 min.

Filling: Combine mincemeat, walnuts, apples, brown sugar and rum
extract in a saucepan. Bring to a simmer; cover. Cook 10 min or until
apples are tender, stirring occasionally. Pour filling into prepared
bottom crust and cover with prepared top crust. Bake at 350F for
10-15min or until golden.

Recipe By     : Shape - Nov 1994

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Mini Almond Cheesecakes

cakes, low cal, deserts, cheese cake

3/4 cup almonds; ground
1 tablespoon margarine; melted
1  envelope unflavored gelatin
1/4 cup cold water
12 oz light cream cheese
3/4 cup skim milk
1/2 cup sugar; or 12 pkgs sugar sub.
1/4 teaspoon almond extract
3 cup fresh peach slices; peeled

Stir together almonds and margarine in small bowl. Press mixture
evenly onto bottoms of 12 paper-lined baking cups (muffin tins).
Soften gelatin in water in small saucepan; stir over low heat until
dissolved. Beat cream cheese milk, sugar and almond extract in large
mixing bowl at medium speed with electric mixer until well blended.
Stir in gelatin. Pour into baking cups; freeze until firm.
Place peaches in food processor or blender container; process until
smooth. Spoon peach puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving. Peel off
paper. Invert cheesecakes onto plates. Garnish with additional peach
slices, raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175 Source: No Guilt Desserts

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Mini Cheesecakes (Phillies Free)

cakes, deserts, cheese cake, low fat

12 each reduced fat vanilla wafers
3 pkg (8-oz.) philadelphia fat free cream; cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 each eggs
1 cup assorted cut-up fruit or reduced ca; lorie cherry pie filling

Place wafers, flat side down, on bottom of each of 12 paper-lined
muffin cups.

Beat cream cheese, sugar and vanilla with electric mixer on medium
speed until well blended.  Add eggs; mix just until blended. DO NOT
OVERBEAT AFTER ADDING EGGS.

Pour over wafers, filling each cup.

Bake at 325 degrees F. for 30 minutes.  Cool before removing from pan.
Refrigerate several hours or overnight. Top with fruit just before
serving. 12 servings.

Variations:

Lemon:  Stir 1 Tbsp. fresh lemon juice and 3/4 tsp. grated lemon peel
into batter.

Pumpkin:  Mix 3/4 cup canned pumpkin, 3/4 tsp. ground cinnamon and
dash EACH ground cloves and nutmeg in with cream cheese. Omit fruit.

Cherry:  Omit fruit.  Top with 1 can (20 oz.) reduced calories cherry
pie filling before serving.

Quick Crust:  Substitute 1 (9 oz.) ready-to-use graham cracker crumb
crust (extra serving size) for crumbs. Makes 10 servings. (Adds 6g
fat per serving.)

Honey Crunch:  Omit sugar.  Mix 1/2 cup honey in with cream cheese.
Omit fruit.  Top with 3/4 cup lowfat granola ceereal; drizzle with 1
Tbsp. honey before serving.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Mint Chocolate Chip Milk Shake

beverages, diabetic, chocolate, low cal, ice cream

3 cup cold skim milk
1 pkg (4-serving size)  jell-o
1  pistachio flavor sugar-free
1  instant pudding and pie
1  filling
1 1/2 cup vanilla ice milk  *
1/4 teaspoon peppermint extract

1/2 oz (square) BAKER'S Semi-Sweet Chocolate, grated

* For diabetics, be sure to use a Sugar Free frozen dairy dessert in
place of the ice milk.
:    Pour milk into blender container.  Add pudding mix, ice milk and
extract; cover.  Blend at high speed 15 seconds or until smooth. (Mixture
thickens as it stands. Thin with additional milk, if desired.) Sprinkle
individual servings with grated chocolate. Makes 5 cups or 5 servings.
:    Nutritional information per serving:  calories - 150, protein - 7 gm.,
fat - 3 gm., carbohydrates - 24 gm., cholesterol - 10 mg., sodium - 380 mg.
Diabetic Exchanges: 2% Lowfat Milk - 1/2, Starch/Bread - 1.
:    FROM:  There's Always Room for Sugar Free JELL-O copyright 1992
:    JELL-O and BAKER'S are registered trademarks of Kraft General Foods,
Inc.
:    NOTE:  Remember that use of the sugar-free frozen dairy dessert will
change all of the nutritional information. Adjust your exchanges
accordingly as best you can. (Trish)

From: Ursulataylor To: Tspn

Yield: 5 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

No Fat, No Salt Vanilla Ice Cream

low cal, ice cream

4 oz egg beaters or egg substitut
1 cup nonfat sour cream
1/4 cup nonfat dry milk
2 cup skim milk
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon lemon or almond extract

SOURCE:  From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6.  MM format by Ursula R. Taylor.
Combine ingredients in a blender or food processor and process until
sugar and milk have dissolved and mixture is smooth. Chill in the
refrigerator until ready to freeze. Pour into the ice cream maker and
follow the manufacturer's insturctions for freezing.
According to note just about the recipe - this one is good for those
watching there cholesterol and can be served with fresh strawberries,
peaches or raspberries.

Yield: 1 quart

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

No Sugar Apple Pie

pies, low fat, apples, pastries

1 cup 6 oz apple juice concentrate
1/2 cup water
4  apples
1  sweet and low; if desired
2 tablespoon cornstarch
1/2 teaspoon apple pie spice
1  uncooked double pie crust

Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie cru

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

No-Bake Pineapple Cheesecake

cakes, deserts, cheese cake, low fat

      ----FOR CRUST----
12  graham cracker squares (2 1/2; 16 for 10 plate)
1/3 cup grape nuts cereal (1/2 cup for 10 p; late)
2 tablespoon granulated sugar
1 tablespoon hazelnut, walnut or canola oil
1 teaspoon unsalted butter, melted
1  (2 t for 10 place)
1/2 large egg white (1 tb for 10 plate)
2 tablespoon fruit juice or water, or as needed; (1 tb for 10 plate)
      ----FOR FILLING----
1 1/4 cup non-fat vanilla yogurt
1 can crushed pineapple, unsweetened or i; n light syrup (20 oz)
3/4 cup non-fat cottage cheese
3/4 cup low-fat cream cheese, at room tempe; rature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoon pineapple extract
3 tablespoon lemon juice
3 1/2 teaspoon unflavored gelatin

To make crust: Position rack in center of oven, and preheat oven to
350'F. Crumble the graham crackers into the bowl of a food processor
and process until crumbs form. Add the cereal, sugar, oil, butter,
egg white and 1 teaspoon juice or water. Pulse until the crumbs are
evenly moistened. Pinch a spoonful of crumbs together, and test
whether they are moist enough to hold the print of your finger. If
necessary, add a few more drops of juice or water and pulse once or
twice. Turn the crumbs into an 8" springform pan or a 10" pie plate
and use your hand or the back of a metal spoon to press an even layer
around the sides of the pan. Spread the remaining crumbs evenly over
the pan bottom. Top with a piece of wax paper, and press to form an
even layer, taking care not to build up the crumbs in the corner.
Bake the shell for 7 minutes. Cool completely on a wire rack before
filling. The crust firms and crisps as it cools. To make filling:
Place the yogurt in a fine-mesh strainer set over a bowl and set
aside to drain for at least 20 minutes. Transfer to a small bowl, and
discard the whey. Drain the crushed pineapple in a strainer set over
a bowl. Press the fruit lightly with the back of a large spoon to
release all the juice. Transfer the pineapple to a small bowl, and
reserve 1/2 cup of the juice. Place the cottage cheese in a strainer
set over a bowl. cover it with a piece of plastic wrap, and press
down firmly on the cheese to force excess liquid from the curds.
Place the cottage cheese and cream cheese in a blender or a food
processor. Process for at least 3 minutes, or until absolutely
smooth, with no trace of graininess, stopping once to scrape down the
sides with a rubber spatula. Add the sugar, vanilla, pineapple
extract and drained yogurt. Pulse until well blended. Scrape down the
sides with a rubber spatula, and pulse several times. Add 1 1/2 cups
of the drained crushed pineapple and pulse just to blend. In a small
saucepan, combine the reserved 1/2 cup pineapple juice and the lemon
juice. Sprinkle on the gelatin and allow to sit about 3 minutes to
soften. Then stir the mixture over low heat just until the gelatin is
dissolved; do not boil. With the blender or food processor running,
add the gelatin mixture and pulse to blend. Pour the filling into the
crust and refrigerate at least 3 hours or overnight before serving.
Once the top is firm, cover it with plastic wrap.

Yield: 1 cheesecake

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Nofat Cheesecake:

cakes, deserts, cheese cake, low fat

2  8 ounce packages of fatfree
1  cream cheese
1 pkg knox gelatin
10  packets of equal brand
1  sweetener or 1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 cup water.

Boil 1/4 cup water in a pan, or in a glass measuring cup in the
microwave. Sprinkle gelatin on water.  Wait 2 minutes, then stir to
dissolve. Add 3/4 cup of water to make a full cup of water/gelatin.

In a blender,  or in a bowl with an electric mixer, combine the
water/gelatin, the cream cheese, vanilla, lemon juice and sweetener.
Mix thoroughly.

Spray an 8" or 9" pie pan.  Pour mixture in pan. Allow to set in the
refrigerator for at least 2 hours before serving. Serves 8.

TOPPING:  (This is my mom Sophie's recipe for pie filling):

3 cups berries (not strawberries) 5 - 10 packets of Equal Sweetener
or 1/4 to 1/2 cup sugar 1 tablespoon of thickener (flour, or
arrowroot, or corn or potato starch) 1/4 teaspoon cinnamon 1/4
teaspoon lemon juice

Put 1/2 of berries in a small pot (or microwave safe dish). Mix in
thickener. Heat to a boil, stirring.

Add sugar, cinnamon and lemon juice.  Don't add Equal at this time.
Stir as it cooks and thickens.  Turn off heat. Add Equal, if you are
using it. Stir in remainder of berries. Do not cook further.
Refrigerate if you like it cool, or use immediately if you want the
berries warm.

Spoon over cheesecake..

Cheater Recipe:

2 - 8 ounce packages of no fat creamcheese 1 package of Jello any
flavor, sugar free or regular 1 teaspoon vanilla

Dissolve Jello into a cup of hot water.   Stir for 2 minutes. Add a
cup of cold water. Stir (this is the usual recipe for making Jello).
With electric beaters or blender, combine this warm jello with the
cream cheese and vanilla. Spray a pie plate and pour mixture in.
Allow 4 hours to set. Serves 8. You can use the topping described
above.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

No-Fat Chocolate Cake (Shelley Rodgers)

cakes, chocolate, low cal

1 cup sifted cake flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
6 large egg whites
1 1/3 cup firmly packed brown sugar
1 cup unflavored non-fat yogurt
1 teaspoon vanilla

Deceptively rich tasting, this cake is less than meets the eye. It
packs in flavor without fat.  Whipped egg whites and non-fat yogurt
lighten up this version of the classic chocolate cake.

Powdered sugar (for sifting on top when finished)

Preheat oven to 350 degrees.  Mix flour, cocoa, baking soda and baking
powder.  In a lg bowl, beat whites, brown sugar yogurt and vanilla
until well blended. Stir in flour mixture and beat until evenly
moistened.

Pour batter into a nonstick 8-inch square pan (or coat an

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

No-Guilt Cheesecake

cakes, low cal, cheese cake, low fat

1 quart plain nonfat or
1  lowfat yogurt
3  egg whites
3/4 cup sugar
1/2 cup graham cracker crumbs
2 tablespoon flour
1 tablespoon margarine; melted
1 tablespoon lemon juice
1 cup lowfat cottage cheese
1 teaspoon vanilla extract
1  fresh fruit; sliced

Day before preparing cheesecake: Spoon yogurt into large strainer
lined with a double thickness of cheesecloth or 3 layers of paper
towels. Place bowl beneath, but not touching strainer to catch
liquid. Cover and refrigerate 24 hours.

To prepare cheesecake:  Combine crumbs and melted margarine. Press
evenly onto bottom of 7 to 9-inch springform pan; set aside. In food
processor or blender, process cottage cheese and egg whites on high
speed until smooth, scraping down side occasionally. Add strained
yogurt, sugar, flour, lemon juice and vanilla. Process on high an
additional 30 seconds or until well blended.  Pour onto crust in pan.
Place pan on baking sheet. Bake at 325 degrees F for 1 hour. Cool to
room temperature. Refrigerate several hours or overnight.  Serve with
sliced fresh fruit.

Serves 12.   Calories: 140, Protein: 7g, Fat: 2.5g, Cholesterol: 5mg,
Calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt
decreases the fat grams per serving to about 1.3g)

Posted by D.MCNEMEE [DAN!] on Oct 07, 1992, GENie. MM by Cathy Svitek

From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Nut Cookies

cookies, low cal

2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter
1/4 cup sugar
3 tablespoon light corn syrup
1/4 cup milk
1 teaspoon vanilla
2 tablespoon chopped walnuts

Combine flour and baking powder in bowl.  Beat butter, sugar and corn
syrup in large mixer bowl until light and fluffy. Add milk and
vanilla. Gradually beat in dry ingredients. Stir in walnuts. Wrap and
refrigerate 4 hours or overnight.

Preheat oven to 350.  Grease 2 cookie sheets.  Divide dough in half.
On lightly floured surface, roll one dough half 1/8-inch thick. Cut
with 3 inch star shaped cookie cutter. Bake 10-12 minutes, until
edges are golden. Cool on wire rack.  Repeat with remaining dough.
Decorate as desired. Makes 4 dozen.

Per cookie:  45 calories, 2 gm total fat, 1 gm saturated fat, 5 mg
cholesterol, 31 mg sodium, 6 gm carbohydrates, 1 gm protein.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Oatmeal Cookies

cookies, low cal

3 cup rolled oats
1 cup flour (unbleached)
1/4 teaspoon salt
2 tablespoon light sesame oil
1 1/2 cup apple juice
1 tablespoon honey (opt)

Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg
F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the
juice (plus remaining ingredients, if desired.) If the dough seems
too dry, add more juice. Drop by the teaspoonful onto a greased
cookie sheet and flatten slightly to ensure a crisper cookie. Bake
until golden brown, about 15-20 minutes. VARIATIONS: * Make the
cookies w/o wheat flour for those allergic. Use oat flour and add 1 T
arrowroot flour or powder. * Use pineapple juice instead of apple for
sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T
honey or other sweetener.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Oatmeal Peanut Butter Cookies

cookies, low cal

1/2 cup peanut butter
1/3 cup butter, softened
1/2 cup packed brown
1  sugar
1/2 cup granulated sugar
2  eggs
2 teaspoon vanilla
2 3/4 cup quick-cooking
1  oats
2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins

In bowl, beat together peanut butter, butter and sugars until light
and fluffy; beat in eggs, one at a time, and vanilla. Combine oats,
flour, baking soda and salt; using wooden spoon, gradually stir into
bowl. Stir in raisins. Roll heaping teaspoonfuls (5 mL) of batter
into balls. Place on lightly greased baking sheets and flatten with
palm of hand. Bake in 375 degree F (109 degree C) oven for 10 minutes
or until golden. Let cool on rack. (Can be stored in airtight
container for up to 5 days.) Makes about 5 dozen.

Per cookie: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate.

From: Canadian Living Magazine, October 1992.

Yield: 5 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Oatmeal Pie Crust

pies, low fat, pastries

3/4 cup flour
1/2 cup quick rolled oats
1/2 teaspoon salt
4 tablespoon vegetable oil
3 tablespoon ice water (3 to 4 tb)

Combine flour, rolled oats and salt in mixing bowl. Slowly drizzle in oil,

For baked pastry shell:  Prick pastry with fork in several places. Bake at

1/6 pie crust without filling 1 starch choice, 2 fats & oils choices 15 g

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Oatmeal-Apple Cookies

cookies, low fat, baking

3 cup oats
1 cup white flour
4 teaspoon cinnamon
2 teaspoon baking powder
2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup apple juice
1 teaspoon vanilla extract
1 each peeled apple, grated
3/4 cup raisins

In a food processor, combine 1 cup of oats with the flour, cinnamon,
baking powder, baking soda, nutmeg & sugar. Process until the oats
are finely ground & the rest of the ingredients are well mixed. Stir
in the rest of the oats. Add the rest of the ingredients, in order,
mixing well after each addition.

Drop by tablespoonfuls onto cookie sheets.  Bake at 400F for 12 to 15
minutes, checking often after 12 minutes to ensure that the cookies
do not burn.  Allow to cool slightly, then transfer to a wire rack.

Recipe by Mark Satterly

Yield: 36 cookies

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange Cheesecake

cakes, low cal, deserts, cheese cake, bananas

1  crust
1 cup soft wholewheat bread crumbs
1/4 cup bran (natural)
1/4 cup brown sugar subs. sugartwin
1/2 teaspoon ground cinnamon
2 tablespoon butter or margarine
1  filling
1 tablespoon unflavored gelatin (1 pkg)
1/3 cup water
2 cup 2% cottage cheese
1/3 cup orange juice
1 teaspoon orange rind
1 small banana
2 tablespoon white sugar subs. sugartwin
1 teaspoon lemon juice
1 small orange
8  strawberries or grapes

CRUST Combine crumbs, bran, sweetener and cinnamon in a bowl. With
fingers, rub in butter until mixture is crumbly. Press onto bottom of
7 or 8" springform pan.

FILLING In small saucepan, sprinkle gelatin over water and let stand
for about 5 minutes to soften. Place over low heat, stirring until
gelatin dissolves. Let cool to room temperature.

In food processor or blender, combine cottage cheese, orange juice,
orange rind, banana, sweetener, lemon juice and dissolved gelatin.
Puree until smooth (or mash cottage cheese and banana along with
sweetener, juices and gelatin or press through sieve).

Pour over prepared crust. Cover and chill in refrigerator 2-4 hours or
until set.

At serving time, remove side from pan.  With wide metal lifter, slip
cheesecake off bottom of pan onto serving plate or leave on base of
springform pan.

Peel orange, removing pith and thin membrane.  Remove sections. Slice
strawberries or grapes.  Arrange on top of cheesecake along with
orange slices.  Makes 8 servings.

1/8 cheesecake 1 Fruits & Vegetables Choice, 1 Protein Choice 12 g
carbohydrate, 10 g protein, 4 g fat 124 calories

Source:  Diabetes Dialogue Nov 1989 Shared by Elizabeth Rodier

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange Chocolate Chip Bread

breads, chocolate, low cal, quick bread

1/2 cup skim milk
1/2 cup plain nonfat yogurt
1/3 cup sugar
1/4 cup orange juice
1  egg; slightly beaten
1 tablespoon orange peel; freshly grated
3 cup all-purpose biscuit baking m
1/2 cup hershey's mini chips semi-sw

Heat oven to 350 F. Grease 9 x 5 x 3-inch loaf pan or spray with
vegetable cooking spray. In large bowl, stir together milk, yogurt,
sugar, orange juice, egg and orange peel; add baking mix. With spoon,
beat until well blended, about 1 min. Stir in small chocolate chips.
Pour into prepared pan. Bake 45 to 50 mins or until a wooden pick
inserted in center comes out clean. Cool 10 mins; remove from pan to
wire rack. Cool completely before slicing. Garnish as desired. Wrap
leftover bread in foil or plastic wrap. Store at room temperature or
freeze for longer storage. YIELD:
1    loaf (16 slices)

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange Freeze

diabetic, low cal, deserts, ice cream

3 cup crushed ice
1/2 cup granulated sugar replacement
1 pkg lo cal orange drink mix

Combine all ingresients in a blender and whip at high speed. Eat as is or
freeze for later.
This is a free item!
Source:  diabetic dessert cookbook

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange Milk Shake

beverages, diabetic, low cal, ice cream, jello

2 cup cold skim milk
1 pkg (4-serving size)  jell-o
1  brand orange flavor sugar-
1  free gelatin
1 cup vanilla ice milk   *

:    *  Recipe calls for ice milk but diabetics would be better served to
use a SF frozen dairy dessert instead.

:    Pour milk into blender container.  Add remaining ingredients; cover.
Blend at high speed 30 seconds or until smooth. Makes 4 cups or 4 servings.

:    Nutritional information per serving:  calories - 100, protein - 7 gm.,
fat - 2 gm., carbohydrates - 14 gm., cholesterol - 10 mg., sodium - 150 mg.
Diabetic Exchange: 2% Lowfat Milk - 1/2, Starch/Bread - 1/2.

:    FROM:  There's Always Room for Sugar Free JELL-O copyright 1992

:    JELL-O is a registered trademark of Kraft General Foods, Inc.

From: Ursulataylor To: Tspn

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange Tapioca

low cal, deserts

1 1/2 cup skim milk
1  egg, beaten
1 tablespoon sugar
1 dash salt (not in sodium estimate
3 tablespoon quick-cooking tapioca
1/2 cup orange juice
1/2 teaspoon vanilla
1/2 cup diced fresh orange or peach

Combine milk, egg, sugar, salt and tapioca in saucepan. Cook on medium
heat, stirring constantly, until mixture boils. Remove from heat. Add
orange juice slowly, stirring constantly. Return to heat, stirring
until mixture boils.  Remove from heat. Let cool, stirring
occasionally. Mix in vanilla and diced oranges. Chill before serving.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange-Almond Pastries

low fat, pastries

1/2 cup orange marmalade
3 drop almond extract
6  sheets phyllo dough, thawed
1  butter-flavored cooking spray
1/4 cup light cream cheese
1 tablespoon powdered sugar, sifted
1  orange rind strip, for garnish

Preheat oven to 375 degrees. Combine orange marmalade and almond
extract; set aside. Coat phyllo sheets, working with one sheet at a
time, lightly with cooking spray; fold each in half lengthwise.
Lightly coat with cooking spray; cut crosswise into 4 rectangles (6
1/2 x 4 1/2-inches). Spread 1/2 teaspoon cream cheese on the short
side of each phyllo strip; top with 1 teaspoon marmalade mixture.
Fold long sides in about 1/2 inch. Beginning with the
marmalade-filled end, roll up jelly roll fashion. Place each roll,
seam side down, on a baking sheet. Lightly coat tops of rolls with
cooking spray. Bake for 7 minutes. Remove from pans immediately;
sprinkle with powdered sugar. Cool completely on a wire rack. Place
on a serving tray and garnish with orange rind, if desired. (42
calories,
0.7 g  fat, 15% calories from fat) Posted to MC-Recipe Digest V1 #

Recipe by: Cooking Light, Guilt-Free Desserts

From: Martha Sheppard <marthahs@worldnet.att.net>

Date: Wed, 11 Dec 1996 00:20:57 -0500

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Orange-Almond Pastries - Lite

pies, low fat, pastries, turnovers

1/2 cup orange marmalade
3 drop almond extract
6  phyllo dough; thawed
1  butter-flavored cooking spray
1/4 cup light cream cheese
1 tablespoon powdered sugar; sifted
1  orange rind strip; for garnish

Recipe by: Cooking Light, Guilt-Free Desserts
Preheat oven to 375 degrees.  Combine orange marmalade and almond
extract; set aside.  Coat phyllo sheets, working with one sheet at a time,
lightly with cooking spray; fold each in half lengthwise. Lightly coat with
cooking spray; cut crosswise into 4 rectangles (6 1/2 x 4 1/2-inches).
Spread 1/2 teaspoon cream cheese on the short side of each phyllo strip;
top with 1 teaspoon marmalade mixture. Fold long sides in about 1/2 inch.
Beginning with the marmalade-filled end, roll up jelly roll fashion. Place
each roll, seam side down, on a baking sheet. Lightly coat tops of rolls
with cooking spray. Bake for 7 minutes. Remove from pans immediately;
sprinkle with powdered sugar. Cool completely on a wire rack.  Place on a
serving tray and garnish with orange rind, if desired. (42 calories, 0.7g
fat, 15% calories from fat)

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Panettone

cakes, low cal, holiday, ethnic

1 cup candied cherries
1/4 cup marsala
3 3/4 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
5 teaspoon quick-rising dry yeast
1/4 teaspoon freshly grated nutmeg
2/3 cup unsalted butter, softened
1/4 cup milk
1/2 cup water
1 teaspoon vanilla
2  eggs
2  egg yolks
1  zest of half an orange
1/2 cup nuts (pine nuts, walnuts, or hazeln; uts)
1/2 cup green candied pineapple edges
1  powdered sugar for dusting on the t; op

An Italian Christmas is not complete without this high-domed cylinder
of fruit-studded sweet bread. This recipe has an option of using the
microwave to make the bread rise. Soak the cherries in the wine. In
the processor bowl fitted with steel blade, combine flour, sugar,
salt, yeast and nutmeg. Pulse to mix. Cut butter into pieces and
arrange on the top. Pulse to blend so that it almost disappears. In a
glass measure, combine the milk and water. Microwave on high about 40
seconds (see power levels), then with a fork, whisk in the vanilla,
eggs, and egg yolks. With the processor motor running, drizzle the
liquids very slowly into the flour mixture processor. Process 60
seconds. Add orange zest and pulse to mix. Transfer to large glass
mixing bowl and cover loosely with plastic wrap. To use the microwave
for bread rising, place the bowl in the microwave. Place an 8-ounce
glass of water in the back of the microwave. Lower the microwave to
low (see power levels). Place the dough in the microwave. Heat on low
for 3 minutes. Rest for 3 minutes. Heat on low for 3 minutes longer.
Rest for 6 minutes, or until the batter has risen to double in bulk
and is bubbly and light. Or let the dough rise in a warm draft-free
place about 45 to 60 min. When dough has doubled in bulk, stir the
batter down, then stir in the cherry mixture, nuts and candied
pineapple until well distributed. Grease generously and lightly flour
two, 1-pound coffee cans. Cut a parchment or wax paper circle to fit
the bottom of each can and add it, dusting and flouring it as well.
Spoon the batter into the cans, filling about halfway. Press down
slightly. Let rise in a warm, draft free place until nearly doubled
in bulk, about 30 minutes. Meanwhile, preheat oven to 325 degrees.
Just before popping it in the oven, cut an X in the tops of the
loaves with a razor. Italian bakers put a blob of butter into the
cut. Bake at 325 degrees for 1 hour, or until evenly browned and a
skewer stuck in the center comes out clean. Remove immediately to a
rack to cool, then 15 minutes later, slide the cakes out of the pans
and lay them on their sides to continue cooling. Dust with powdered
sugar while warm. When cooled, wrap in plastic to store.

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Peach Daiquiri Ice

low cal, deserts, ice cream

16 oz can peach slices (juice pack
2 tablespoon rum
2 tablespoon lime juice
1/4 cup sugar
1/4 teaspoon lime peel, finely shredded

Drain peaches, reserving 2 T juice. In a blender container or food
processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and
reserved peach juice. Cover and blend or process till smooth. Pour peach
mixture into an 8x4x2" loaf pan.
Cover and freeze 4 hours or till firm. Let stand at room temperature about
5 minutes before serving. *************************************************
Per serving: 108 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 mg
cholesterol, 1 mg sodium, 6 mg potassium.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Peanut Butter Chip Brownies

brownies, low-fat/cal

4  egg whites
1/2 cup buttermilk
2 1/2 oz prunes -- 1 jar of baby
1  food
1 teaspoon vanilla
3/4 cup cocoa
1/2 teaspoon baking soda
1/2 cup boiling water
1 3/4 cup sugar
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/4 cup peanut butter chips

Preheat oven to 350F.  Beat egg whites until foamy. Stir in
buttermilk, prunes and vanilla.  Set aside. In a large mixing bowl,
combine cocoa and baking soda; ass boiling water and stir until
mixture thickens. Stir in egg-white mixture until smooth.  Add sugar
and flours; blend completely. Stir in peanut butter chips. Pour
batter into a 13x9 inch baking pan lightly ocated with nonstick
cooking spray. Bake for 30 min. Let cool before cutting.

Recipe By     : Shape - Dec 1994

Yield: 30 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pennsylvania Dutch Cheesecake

cakes, low cal, cheese cake, low fat

      ----PHYLLIS SMITH  WCDT64B----
1  pinch salt
4  egg whites
3  egg yolks
1 1/2 cup lowfat cottage cheese
1/4 cup buttermilk
1 tablespoon fresh lemon juice
1 1/2 teaspoon vanilla

Beat salt and egg whites with electric mixer until stiff peaks form.
Set aside. Put all the remaining ingredients in a blender and blend
until smooth and creamy. Pour the cheese mixture into the egg whites.
Gently, but thoroughly, fold together. Spoon the mixture into a 9"
nonstick square or round cake pan. Bake in a preheated 350 oven for
40-50 minutes, until a knife inserted in the center comes out clean.
Chill thoroughly. The cake sinks in the center as it cools, making a
depressing for fruit. Fill with berries or sliced unsweetened peaches
to serve. Per serving: Calories--69.1 Carbohydrate--2.0 grams
Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Philly Free 3-Step Cheesecake Flavor Variatio

cakes, low cal, cheese cake

1 x no ingredients

pumpkin: mix 3/4 cup canned pumpkin, 3/4 teaspoon ground cinnamon and
dash each ground cloves and nutmeg in with cheese. Omit fruit

cherry: omit fruit.  Top with 1 (20 oz.) can reduced calorie cherry
pie filling before serving.

quick crust: substitute 1 (9oz) ready to use graham cracker crumb
crust (extra serving size) for crumbs (makes 12 servings. add 5g
fat/serving)

honey crunch: omit sugar, Mix 1/2 cup honey in with cream cheese. Omit
fruit.  Top with 3/4 cup lowfat granola cereal; drizzle with 1
tablespoon honey before serving.

Yield: 1 servings

  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Phyllo Pear Tart

fruits, pies, low-fat/cal

8  sheets phyllo dough
2 teaspoon granulated sugar -- divided
1/3 cup vanilla wafer crumbs --
1  plus
4 teaspoon vanilla wafer crumbs
3 large pears
2 tablespoon apricot preserves
2 teaspoon light margarine
1/8 teaspoon cinnamon
1  confectioner's sugar

1. Heat oven to 350F.  Lightly coat large cookie sheet with vegetable
cooking spray.

2. Place 2 phyllo sheets on cookie sheet; spray again. Sprinkle with
1/2 teaspoon sugar and 1 teaspoon wafer crumbs. Repeat, layering
phyllo 2 sheets at a time, sugar crumbs, overlapping phyllo each time
to make a full circle.

3. Crumple edges of phyllo toward center to form a ruffled 10-inch
round crust.  Spray edge lightly. Bake 8 minutes.

4. Peel, core, and thinly slice 2 pears.  Core and slice remaining
pear. Sprinkle remaining 1/3 cup wafer crumbs evenly over flat area
of crust. Arrange peeled and unpeeled pears alternately in circle on
top.

5. Heat apricot preserves, margarine, and cinnamon in saucepan over
low heat until melted; brush over pears. Bake tart 20-25 minutes,
until pears are tender.  Sprinkle tart with confectioners' sugar.
Serve warm.

Recipe By     : Ladies' Home Journal

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pineapple Carrot Coffee Ring

breads, low cal, deserts

1  pk active dry yeast (1tbsp)
1/4 cup warm water (110-115 f)
1  egg
2 tablespoon honey
1 cup unbleached white flour
1  8 oz crushed pineapple in
1  its own juice
1 cup grated carrots (2 med)
1/4 cup raisins (dark or golden)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sunflower seeds
1 1/2 cup whole wheat flour
1/2 cup bran
2 tablespoon vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the
yeast.  Combine the egg, honey, yeast mixture, unbleasched white
flour, and the pineapple in a mixing bowl. Beat well. Let stand in a
warm place for 30 minutes covered with a wet towel. Add the carrots,
raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour,
bran and oil. blend well. Spoon the dough into a lightly oiled 10
inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes.
Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan
for 5 minutes; then remove from the pan and cool completely on a wire
rack. Engergy per serving (1/16 of recipe): 130 calories

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pineapple Chiffon Cake

cakes, low cal, deserts

1  envelope plain gelatine
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup crushed pineapple and syrup
3  eggs, separated
1 tablespoon lemon juice
1/2 cup ice cold water
1/2 cup skim milk powder
9  thin chocolate cookies

Mix together in top of double boiler gelatine, sugar, and salt. Beat
egg yolks slightly, stir in pineapple and syrup. Add to gelatine
mixture. Cook over boiling water, stirring constantly until gelatin
is dissolved (about 8 min). Remove from heat and stir in lemon juice.
Chill to unbeaten egg white consistency. Beat ice water and milk
powder together until stiff and mixture stands in peaks (10 min by
hand). Fold into gelatine mixture. Spoon 1/4 of mixture into 9 by 5
inch loaf pan; top with 2 or 3 cookies; repeat twice and finish with
a layer of the chiffon mixture. Chill until firm. Approximately 114
calories per serving.

Typed by: Melissa Mierau, Martensville, SK

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pineapple Dream

low cal, deserts

1 tablespoon unflavored gelatin (1pkg)
1/2 cup pineapple juice, unsweetened
1 teaspoon coconut or almond extract
1/2 cup pineapple chunks
1 cup 2% cottage cheese
1 teaspoon powdered sugartwin sweetener
1 pkg whipped topping mix (2c size
1/2 cup 2% milk
2 teaspoon coconut, toasted or coloured

To colour coconut, put a small drop of food colouring in a saucer and
stir the coconut around in it or brown slightly in a non-stick pan.

Sprinkle gelatin over pineapple juice in a small saucepan, let stand
5 min to soften.  Add coconut extract. Heat just until gelatin melts.
Cool to room temperature. Pour into large mixing bowl.

Place pineapple chunks, cottage cheese and sweetener in food
processor. Puree.  Mix into gelatin mixture.

Combine whipped topping mix and milk.  Beat until stiff peaks form.
Fold into gelatin mixture.  Pour into 4 cup bowl or individual
serving dish. Sprinkle with toasted coconut. MY WAY - divide into 8
stem glasses or fancy little dessert dishes and top each with a piece
of cherry. Chill at least 2 hours before serving.

8 servings, each 1/2 protein choice, 1 fruit & veg. 8 g carbohydrate,
5 g protein, 3 g fat (79 calories)

Source:  Choice Cooking, Canadian Diabetes Association Cost to make
about $2.71 (.34 per serving) Shared by Elizabeth Rodier Mar 93.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pineapple Fudge Chill

low cal, deserts

1 pkg chocolate flavored low cal milk bev; erage mix (i use alba
1/2 cup crushed pineapple w/juice
1/2 teaspoon vanilla may add additional sweetner; to taste.

In a small bowl combine above ingredients until well blended. Spread
into a foil pan or in a cereal bowl. Place in freezer until firm.
Note: 1/2 med. banana, peeled and mashed may be used in place of the
pineapple. Add small amount of water to moisten for desired
consistency to spread. 1 serving = 1 milk, 1 fruit

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pineapple Snow & Custard Sauce

low-fat/cal, diabetic, deserts, sauces

1 tablespoon unflavored gelatin (1 pkg)
2 tablespoon sugar
1/8 teaspoon salt
1/2 cup water
1 1/2 cup unsweetened pineapple juice
2  egg whites
1  custard sauce, optional
2  eggs, slightly beaten
2 tablespoon sugar
1/4 teaspoon salt
1 1/2 cup skim milk
1 teaspoon vanilla

Combine gelatin, sugar and salt in saucepan.  Add water. Place over
low heat, stirring constantly until gelatin is dissolved. Remove from
heat.

Stir in pineapple juice.  Chill until mixture begins to thicken. Add
egg whites and beat with electric beater until mixture begins to hold
its shape.

Spoon into dessert dishes.  Chill until firm.  Serve plain or with
soft Custard Sauce.  Yield 6 cups.

3/4 cup serving Pineapple Snow without sauce:  45 cal, 1/2 fruit
exchange 1.7 gm protein, 0 fat, 9.5 gm carbohydrate, 45.9 mg sodium,
96.4 mg potassium, 0 fiber, 0 cholesterol

SOFT CUSTARD SAUCE Combine all sauce ingredients except vanilla. Cook
in double boiler over hot, not boiling, water. Stir constantly. When
custard coats a silver spoon, remove from heat. Cool at once by
placing pan in a bowl of ice water. Stir in vanilla. Serve over fruit
or gelatin. Yield 2 cups.

1/4 cup serving - 47 calories, 1/2 skim milk exchange 3.1 gm protein,
1.5 gm fat, 5.4 gm carbohydrate, 107.5 mg sodium, 92.4 mg potassium,
0 fiber, 69 mg cholesterol.

MY NOTE:  If you just want to use 2 egg yolks from the Pineapple
Snow, try a half quantity of the sauce ingredients.

Source:  Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Plum Pudding (Longstaff)

deserts, low fat

2 cup wholewheat breadcrumbs
1 cup wholewheat flour
1 teaspoon baking powder
1 cup dried mixed fruit
1  grated rind of 1 sm. orange
1  juice of 1 sm. orange
1  grated rind of 1 lemon
1  juice of 1 lemon
2 teaspoon mixed baking spices
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cup carrots, grated
1 cup green apples, grated
5/8 cup skim milk
5 tablespoon gran. sugar-free sweetener
4 tablespoon margarine
1 teaspoon liquid gravy browning
1  egg, beaten
2 tablespoon plus 2 tb. brandy
1 teaspoon margarine to grease dish

Mix all the dry ingredients together.  Add the carrots and apples.
Put the milk, sweetener, margarine and gravy browning into a small
saucepan and warm gently until the margarine has melted.

Cool and add to the dry ingredients along with the fruit juice, egg
and 2 tb. brandy.  Mix well together. Pour into a greased baking
dish, cover with a lid or foil. Steam for 5 hours by placing covered
dish in a heavy kettle over 1 inch of boiling water.  Cover kettle.

Allow to cool, cover with foil and store in a cool dry place. Use
within 7-10 days.  Steam for 2 hours on the day the pudding is
required. To serve, warm 2 tb. reserved brandy in a large serving
spoon or ladle, ignite and pour over pudding.

The flamed pudding may be served with Clear Brandy Sauce or a
sugar-free egg custard sauce, flavored with brandy.

1/8 pudding = 220 cal, 30 grams carbohydrate, 5 grams fiber, 5 grams
protein, 8 grams fat.

SAUCE Blend the cornstarch with a little cold water and stir into the
boiling water. Boil for 2-3 minutes, stirring. Remove from the heat
and add brandy and sweetener.

1/8 sauce = 50 cal, negligible carb.

Source:  The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier, Nov 93

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Polka-Dot Brownies

brownies, low cal, deserts

3 oz semisweet chocolate
1  coarsely chopped - or -
3 oz semisweet chocolate chips
1/2 cup red-cal. margarine (tub)
4  lg eggs (room temperature)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1  confectioners' sugar and/or
1  unsweetened cocoa powder
1  to garnish (optional)

Preheat oven to 350. Lightly spray an 8" square baking pan with
nonstick cooking spray. In top of double boiler, over barely
simmering water (or in microwave), melt chocolate and margarine;
remove from heat and stir until smooth. Set aside to cool to room
temperature. In large bowl, with electric mixer at high speed, beat
eggs and sugar until pale yellow, thick and tripled in volume, about
7 minutes. Beat in vanilla and salt. By hand, stir in cooled
chocolate mixture, then fold in flour, just until incorporated. Pour
evenly into prepared pan and bake 20-25 minutes, just until a knife
inserted in center comes out almost clean. (If brownies are slightly
underbaked, they will have a fudgier texture.) Cool on rack before
cutting into 8 equal bars. If desired, dust brownies with either
confectioners' sugar or cocoa. Makes 8 servings of 1 brownie each.
Each serving provides: 1/2 protein exchange, 1/2 bread exchange, 1
1/2 fat exchange, 115 calories optional exchange. Per serving: 236
calories.
From Low-Calorie Sweet Treats in the database of Joyce Burton ..
PDPP83A.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Poor Man's Cake

cakes, deserts, low fat

1 cup brown sugar
1 1/4 cup water
1/3 cup vegetable shortening *
1 teaspoon salt
2 cup flour
2/3 cup raisins
1/2 teaspoon nutmaeg
2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon soda
2 teaspoon water
1 teaspoon baking powder

(the name comes from the fact that the cake calls for no eggs, no
milk, and no butter)

*NOTE:  (Since the shortening is melted, I substituted Canola oil,
thus, I think, saving a LOT of cholestrol and saturated fats!)

Boil brown sugar, 1 1/4 C water, oil or shortneing, raisins and spices
together for three minutes.  Let cool to room temperature.

Add salt and baking soda, dissolved in 2 tsp water. Sift together
flour and baking powder, add gradually, beating after each addition.

Grease and flour 8" square pan.  (I used nonfat spray instead).

Bake at 325 for approximately 50 minutes, until it tests done.

Needs no frosting.

(would be HEAVENLY with a big blob of whipped cream...but it's really
unnecessary.  this sucker is GOOD!)

Posted by Marge Clark Reposted by Karen Mintzias in Intercook

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Popeye Pie

pies, low-fat/cal, cheese, diabetic

10 oz fresh spinach; or 12 oz froz
2  eggs; well beaten
1 cup 2% milk
1/3 cup celery; chopped
1/4 cup onion; chopped
2 tablespoon parmesan cheese; grated
1/2 teaspoon salt
1/2 teaspoon nutmeg

Wash fresh spinach and discard stems.  Steam in a covered saucepan
over low heat until the leaves are wilted. Drain in a colander or
sieve, press out liquid and chop spinach.  (OR Thaw frozen chopped
spinach and press out liquid.)

Mix remaining ingredients together, then fold in spinach. Pour
mixture into a well greased 9 inch pie plate. Bake at 375 F for 45
minutes or until a knife inserted in the middle comes out clean. Cut
into 6 wedges and serve warm.

1/6 recipe - 71 calories, 1 protein choice, 1/2 fruit & vegetable
choice 5 grams carbohydrate, 6 grams protein, 3 grams fat

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but
not tested by Elizabeth Rodier, Jan 1994

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Port-Glazed Figs

fruits, deserts, low fat

1/2 cup creme de cassis (black
1  .currant flavored liqueur)
1  bottle (750 ml) port wine
1 lb fresh figs (about 6 large
1  .or 24 small)
2 cup vanilla lo-fat frozen yogurt

Combine creme de cassis and wine in a large saucepan; bring to a
boil. Add figs, reduce heat to medium and simmer 8-10 minutes. Remove
figs with a slotted spoon, and place in a bowl. Cook wine mixture
over medium heat 35 minutes or until slightly syrupy and reduced to 1
cup. Pour sauce into a bowl; let cool to room temperature. Serve figs
and sauce with frozen yogurt. Serving size: 1 large or 4 small figs,
1/3 cup frozen yogurt, and about 2 1/2 tabls. sauce.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Practically No-Fat Chocolate Souffle Cake

cakes, deserts, low fat

1  nonstick vegetable oil spray
14 tablespoon sugar
2/3 cup walnuts; toasted
1/2 cup unsweetened cocoa powder
3 tablespoon vegetable oil
8 large egg whites
1 pinch salt
1  powdered sugar

Preheat oven to 350 F.  Line bottom of 8-inch springform pan with
2-3/4-inch high sides with parchment paper. Spread pan and paper with
vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely
grind nuts with 2 tablespoons sugar in processor. Transfer nut
mixture to large bowl.  Mix in 10 tablespoons sugar and cocoa, then
oil. Using electric mixer, beat egg whites and salt in large bowl
until soft peaks form. Fold whites into cocoa mixture in 3 additions.
Spoon batter into prepared pan; smooth top. Bake until cake puffs and
tester inserted into center comes out with moist crumbs attached,
about 30 minutes. Cool cake in pan on rack about 30 minutes. (Cake
may fall.) Cut around pan sides to loosen cake. Remove sides of pan
and cool cake completely. Sprinkle cake with powdered sugar.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pumpkin Chiffon Pudding

low cal, deserts

1/4 cup water
1 teaspoon unflavored gelatin
2/3 cup canned pumpkin
1/2 cup evaporated skim milk
2 tablespoon powdered sweetener (aspertm.
1/2 teaspoon pumpkin pie spice
1/2 cup frozen whipped non-dair.topp

In a small saucepan combine water and gelatin.  Let stand for 5 min.
Cook and stir over low heat till gelatin dissolves.

Transfer to a medium mixing bowl.  Stir in pumpkin, milk, sweetener,
and pumpkin pie spice.  Chill till partially set (the consistency of
unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes.  Chill for 1 to 3 hours or till
firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat,
2 g sat. fat, 1 mg cholesterol

Source:  Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared
but not tested by Elizabeth Rodier, Oct 93.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pumpkin Delight

low cal, deserts

1  graham crackers
1/4 cup diet margarine; melted.
8 oz lite cream cheese (soft)
1 large can 100% pumpkin
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup brown sugar twin
1/2 cup skim milk
2 pkg sugarfree instant pudding (vanilla; flavor)
12 oz lite cool whip

Place whole graham crackers in a 13 X 9-inch pan. Melt margarine, and
brush over crackers.

Put cream cheese in bowl and beat with electric mixer. Mix spices in
pumpkin, and add to cream cheese. Beat together.

Add sugar twin, milk and sprinkle in dry pudding mix. Mix in the
pumpkin and cream cheese mixture. Beat until well blended. Fold in
Cool Whip. Pour in pan, and spread over crackers. Cover with plastic
wrap, and refrigerate overnight

FROM:    LORI NORMAN   (RFHH52E)

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pumpkin Pie With Ginger Cookie Crust

pies, deserts, low fat

1 cup canned pumpkin
3/4 cup evaporated skim milk
1/2 cup applesauce, natural, unsweetened
1/4 cup sugar
1/4 cup reduced-calorie maple syrup
3  egg whites
2 teaspoon cornstarch
1 1/2 teaspoon pumpkin pie spices
1 1/2 cup gingersnap cookie crumbs

Combine first eight ingredients in a large bowl.  Beat at medium
speed with a mixer. Coat a 9-inch pie plater with vegetable spray;
line with crumbled gingersnap crumbs and pour mixture into the crust.
Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake
an additional 20 minutes or until a toothpick inserted comes out
clean. Sprinkle with additional cookie crumbs, and serve with reduced
fat whipped cream of fat-free frozen yogurt.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Pumpkin Spice Cookies

cookies, deserts, low fat, healthy

1 pkg (18.5oz) lowfat yellow cake
1  mix
1/2 cup quick cooking oats
2 teaspoon pumpkin pie spice
1 can (16oz) cooked pumpkin
2 tablespoon oil
1  egg, slightly beaten
1  frosting
3 cup powdered sugar
2 teaspoon grated orange peel
3 tablespoon to 4 orange juice

Heat oven to 350f. Lightly grease cookie sheets. In large bowl,
combine all cookie ingredients; mix until well blended. Drop dough by
1/4 cupfuls onto cookie sheets, spread to 3 circle with back of
spoon. Bake 14-20 minutes or until edges are light golden brown.
Immediately remove from cookie sheets, cool completely.

Combine all frosting ingedients, adding enough orange juice to reach
proper spreading consistency. Frost cooled cookies. Decorate with
candy corn and raisins, if desired.

Per cookie: 230 calories, 3 g protein, 47 g carbohydrate, 1 g fiber,
4 g fat (15%), 13 mg cholesterol, 200 mg sodium, 85 mg otassium, 1
starch,
2    fruit and 1 fat exchange.

Yield: 18 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Quick & Creamy Applesauce Dessert (Lacto)

deserts, low fat, ice cream

1/2 cup applesauce; unsweetened
1/2 cup nonfat yogurt
1/2 teaspoon vanilla extract
1/2 teaspoon apple pie spice
2 teaspoon sugar

Combine all ingredients in a bowl. Mix thoroughly. Serve right away or
chill for later serving. This was altered to lofat from the original
recipe. Also to reduce the calories you can use a sugar substitute to
equal the sugar.
Nutrition (per serving):  203 calories   Total Fat 0 g (2% of
calories) Source: Lean & Luscious Page(s): 72 Date Published: 1987 By
Bobbie Hinman & Millie Snyder
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Quick Chocolate Cupcakes

cakes, chocolate, low fat

1 1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

Heat oven to 375'F. Line muffin cups (2 1/2" in diameter) with paper
bake cups. In medium bowl, stir together flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk
just until batter is mooth and ingredients are well blended. Fill
muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden
pick inserted in center comes out clean. Remove from pan ti wire
rack. Cool completely. Frost as desired. Makes 18 cupcakes.

NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105
milligrams sodium; 5 miligrams calcium.

Yield: 18 cupcakes

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Quick Cranberry Cobbler

low cal, deserts

1  thick-skinned orange
1 cup water
1/2 cup granulated sugar replacement
4 cup cranberries
1 tablespoon butter
1 pkg biscuit dough to make 8 bis.

Grate the orange rind.  Juice the orange.  Combine orange juice,
grated rind, water, sugar replacement, cranberries and butter in a
saucepan. Bring to a boil and cook for 1 min.

Spoon cranberry sauce evenly among 8 well-greased baking dishes or
into a casserole.  Top the sauce with biscuits (biscuit dough?). Bake
at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer.
8 servings.

Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High
Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by
Elizabeth Rodier Oct 93

Suggestion:  try half recipe using 1/2 tsp. dry orange peel and 3 or
4 tb. unsweetened orange juice, just cooking the cranberry mixture in
a saucepan and serve with turkey. Half recipe without biscuits would
be about 3 fruit exchanges.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rainbow Chocolate Cake Lite

chocolate, low cal, deserts

8  eggs; whites only
1 cup sugar
1/2 cup unsweetened cocoa powder
3 tablespoon vegetable oil
1 cup chopped nuts

"A simple no flour recipe, low in fat and easy to make"

Preheat oven to 350F.

Whip 6 egg whites to stiff peaks. Add in sugar, cocoa powder,
vegetable oil and chopped nuts. Beat remaining 2 eggs whites to peaks
and fold in. Pour into greased and floured springform pan. Only a
springform pan will do since you don't want to turn it over to
unmold. Bake 35 minutes or til done. Garnish with powdered sugar and
strawberry slices.

Source: Burt Wolf's Eating Well Typed by .\\ichele

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Raspberry Creme Brulee

low cal, deserts, low fat

2 cup milk, non-fat
2 tablespoon dry milk powder, non-fat
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
30 each raspberries, fresh
3 teaspoon sugar

Preheat oven to 325.  Gradually stir milk into milk powder. Stir in
egg substitute, 1/3 c sugar, and vanilla.

Place 5 raspberries in bottom of each of six 6-oz custard cups. Top
with custard mixture. Bake in pan filled with hot water to 1" depth
about 35 minutes, until custard is set.

Chill. Sprinkle 1/2 t sugar over top of each custard and place cups on
baking sheet.  Broil 4" from heat until sugar is caramelized.

Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of
calories from fat, 25 g carbohydrates,
7 g  protein.

From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Razzle-Dazzle Berry Trifle

deserts, low fat, bananas

1 1/2 cup boiling water
2 pkg (3 oz each) raspberry jello
1 cup cold water
24  ice cubes
2 cup sliced bananas
1 can (21 oz)blueberry pie filling
4 cup (1) angel food cake cubes
1/2 cup orange juice
1 pkg (5.1 oz) vanilla instant
1  .low-fat pudding/pie filling
2 1/2 cup 2% milk
1 cup frozen reduced calorie
1  .whipped topping, thawed
1  blueberries & raspberries
1  mint sprigs (optional)

Combine boiling water and gelatin in a large bowl; stir until gelatin
dissolves (about 2 minutes). Add cold water and ice cubes, stirring
until slightly thickened. Remove any unmelted ice cubes. Stir in
bananas and blueberry pie filling; set aside. Place cake cubes in a
large bowl. Drizzle orange juice over cake cubes, and toss well.
Spoon gelatin mixture over the cake cubes; cover and chill 30
minutes. Prepare pudding according to directions, using 2 1/2 cups of
2% milk. Fold whipped topping into the pudding, and spread over
gelatin mixture. Cover and chill. Garnish with blueberries,
raspberries, and mint if desired.

Yield: 11 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Refreshing Fruit Bowl

fruits, deserts, low fat

      ----SALAD----
2 cup fresh strawberries, halved
1 cup fresh blueberries, rinsed
2 each kiwifruit, peeled & sliced
1 can pineapple chunks, drained
1/4 cup pineapple liquid
      ----DRESSING----
1  reserved pineapple liquid
1 tablespoon red wine vinegar
1 tablespoon liquid sweetener
1/2 teaspoon poppy seed

Combine all salad ingredients. In a jar with a tight fitting lid,
combine all dressing ingredients; shake well. Pour dressing over
salad; toss gently to coat. Makes 10 1/2 cup servings.

"Fast & Healthy" Posted by Carolyn Shaw

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rhubarb Fool

deserts, low fat

1 lb fresh rhubarb
1  juice and rind of one
1  orange
1  sugar to taste
1  sachet gelatine
1  cream substitute of some
1  sort: yogurt, fromage frais,
1  evaporated milk,
1  whatever

Stew the rhubarb with the orange rind/juice, sugar, and as little
water as you can get away with.  Melt in the gelatine (if you are
vegetarian or vegan, use another gelling agent), and then put through
food processor to make puree.  Add the cream substitute - I would use
fromage frais, but yogurt is fine, or you might like whisked
evaporated milk, if you like the taste.  Then refrigerate until set.

If, like me, the mere thought of rhubarb sets your teeth on edge
(it's one of the very few things I really can't eat!), then use a
different fruit - gooseberries, perhaps, or dried apricots.
Gooseberries are nicest if stewed with elderflowers, if you can get
them, and dried apricots don't need any help. I've not quoted
quantities for the sugar, because it depends on your taste.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rice Pudding (Lf)

deserts, low fat, ice cream

1 cup rice
6 cup skim milk
3/4 cup sugar
2 teaspoon vanilla extract cinnamon nutmeg

Heat to almost boiling stirring almost constantly. Reduce heat,
cover, and simmer for 1 hour stirring occasionally. Add vanilla,
cinnamon, and nutmeg.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rice Pudding Cereal

deserts, low fat, ice cream

3 cup cooked rice (1c raw)
2 cup skim milk
1  egg white or whole egg
1  slightly beaten
1 tablespoon sugar (optional)
1/4 cup raisins
1/4 teaspoon cinnamon

Combine all the ingredients in a medium sauce pan and mix them well.
Cook the rive over Moderate heat, stirring it now and then, until it
has thickened (about 5 min after milk reaches boil).

Note: Eat quickly because it does tend to "dry out" but it's so good

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rice Pudding Surprise

low cal, deserts, low fat, snacks, ice cream
rice

10 oz frozen sliced strawberries
3 1/2 cup skimmed milk
1/2 cup long grained rice
4 teaspoon sugar
1 1/4 cup vanilla frozen yogurt, l/fat

Remove strawberries from freezer and let thaw. Meanwhile in a three
quart saucepan, over medium heat, heat milk, rice, sugar, and salt to
boiling. Reduce heat and cover and cook on low for 50 to 55 minutes,
stirring occasionally, until rice is very tender. Pour mixture into a
bowl; refrigerate for about an hour. Drain strawberries. In a
blender, at medium speed, Blend strawberries until smooth. Pour
pureed strawberries into small bowl. Soften frozen yogurt in
refrigerator. Stir two tablespoons yogurt into strawberries. Stir
remaining yogurt into rice mixture. Into 8 oz. dessert glasses spoon
strawberry mixture; top with rice pudding mixture. Refrigerate in not
serving immediately. Makes 6 servings - each serving = 180 calories,
1 gm fat, 5 mg chol, 280 mg sodium. Percent of calories from fat = 5 %

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rice Pudding W/Raisins

main dish, deserts, low fat, ice cream

1 quart 1% low-fat milk
1/2 cup uncooked long-grain rice
1/2 cup raisins
1 large egg
1  whites from 2 large eggs
1/2 cup granulated sugar
1 cup evaporated skim milk
1 1/2 teaspoon vanilla
1  nutmeg

1. In large, heavy saucepan,combine milk, rice, and raisins; bring
to a boil over medium-high heat. Reduce heat and boil gently,
uncovered, 20 minutes, stirring often, until rice is almost tender.
2. Meanwhile, in medium bowl, whisk egg, egg whites, sugarand
evaporated milk until blended. 3. Gradually add rice mixture,
stirring constantly. Stir over low heat about 3 minutes, or until
mixture is slightly thickened. Remove from heat and stir in vanilla.
4. Pour into a shallow 6-cup dish or individual dessert glasses.
Serve warm or cold, sprinkled with nutmeg.

Per 1/2 cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from
fat, 30mg chol, 122mg sod.

Yield: 9 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rice Pudding With Brandy Currants

deserts, low fat, ice cream

2 tablespoon dried currants
2 tablespoon brandy
1 1/2 cup water
1/4 cup long-grain white rice
1 pinch salt
2 cup low-fat milk
2 teaspoon unflavored gelatin
1/3 cup sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract

Bring 2 tablepsoons dried currants and brandy to boil in small
saucepan. Remove mixture from heat.  Combine 1-1/2 cups water, rice
and salt in another small saucepan. Bring to boil, stirring
occasionally. Reduce heat to low.  Cook uncovered until almost all
water is absorbed and rice is very soft, stirring occasionally, about
20 minutes. Place 2 cups milk in heavy medium saucepan; sprinkle
gelatin over milk. Let stand 10 minutes to soften. Heat milk mixture
over low heat until just warm, stirring until gelatin dissolves. Add
currant mixture, rice, sugar, orange peel and cinnamon. Cook over low
heat until mixture thickens slightly, stirring occasionally, about 12
minutes; do not boil. Whisk egg and vanilla in medium bowl to blend.
Mix 1/2 cup of hot rice mixture into egg. Return egg mixture to
saucepan and stir over very low heat 3 minutes; do not boil. Remove
mixture from heat. Place saucepan in bowl of ice water. Stir pudding
occasionally until cool. Spoon into four 3/4-cup custard cups.
Refrigerate until set, at least
8    hours.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rich Chocolate Dessert

main dish, chocolate, deserts, low fat

1 pkg unflavored gelatin
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 cup evaporated skim milk
1 teaspoon vanilla
1 1/2 cup frozen light nondairy
1  whipped topping, thawed

1. In medium saucepan, sprinkle gelatin over 1/2 cup cold water;
let stand 2 minutes to soften. Place over low heat;cook about 3
minutes, or until gelatin is completely dissolved,stirring constantly.
2. In small bowl, stir together sugar and cocoa; add to gelatin
mixture, stirring with wire whisk to blend. Continue cooking over low
heat about 3 minutes, or until sugar is dissolved, stirring
constantly. 3. Remove from heat; stir in evaporated milk and vanilla.
Pour mixture into large bowl; refrigerate about 20 minutes, or until
mixture mounds slightly when dropped from spoon, stirring
occasionally. Fold in whipped topping until blended; pour into
dessert dishes. Refrigerate about 2 hours or until set.
Per serving: 150 cal, 5g pro, 24g car, 4g fat, 24% cal from fat,
0mg chol, 40mg sod.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ricotta Cheesecake With Ginger

cakes, deserts, cheese cake, low fat, vegatarian
vegetarian

      ----CRUNCHY CRUST----
1 cup grape nuts cereal
2 tablespoon oil or melted butter
1 tablespoon apple juice
      ----FILLING----
3/4 cup apple juice
2 tablespoon agar flakes
1 cup low-fat ricotta cheese
2/3 cup plain nonfat yogurt
1 pinch ground ginger
1/4 teaspoon ground nutmeg
1/2 cup sliced strawberries

TO MAKE CRUST: Preheat oven to 350 degrees F. Oil bottom and sides of
a 9" springform pan. Place Grape Nuts in a blender and process until
finely ground.  Place crumbs in a small mixing bowl. Blend oil and
one tablespoon apple juice into crumbs to moisten. Moisten fingers
with water and pat crumb mixture into bottom of pan. Bake for 8
minutes, remove from oven and set aside to cool. TO MAKE FILLING:
Bring apple juice to a boil and whisk in agar.  Reduce heat and
simmer until agar is dissolved, about 5 minutes. Remove from heat and
set aside to cool for one minute. (If let sit too long, will
solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food
processor and blend until very smooth. Pour into crust, sprinkle with
nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished
with sliced strawberries.

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ricotta Dip For Summer Fruits

fruits, deserts, low fat, dips

15 oz fat-free ricotta cheese
2 tablespoon sugar
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon grated orange peel
3/4 teaspoon ground cinnamon

A lightened recipe for the traditional filling for cannoli, the
classic Sicilian sweet pastry.  This dip is delicious on fresh fruit
such as melon spears, peach wedges, strawberries and grapes. Combine
all ingredients in processor and puree until very smooth. Transfer to
bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Rocky Road Yogurt

chocolate, deserts, low fat

2 cup frozen yogurt, any flavor
2 tablespoon raisins
2 tablespoon mini marshmallows
2 tablespoon chocolate syrup

Allow yogurt to soften.  Mix in raisins, marshmallows and syrup until
evenly blended.  Place in freezer. Remove and serve when yogurt
reaches desired consistancy.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Ruby Poached Apples

fruits, deserts, low fat

6 medium tart apples
2 cup red wine; such as zinfandel
1  cinnamon stick
1 tablespoon honey
1 single grated orange peel; garnish
      ----DATA PER SERVING----
138 single *calories
1  *gm protein
3/16 single *gm fat
21 single *gm carbo
1 single *mg chol
6 single *mg sodium
4 single *gm fiber

PEEL APPLES, leaving them whole, with stems intact if possible.
Working from the bottom, remove core with a sharp knife or melon
baller. Place apples in a large saucepan. Add wine, cinnamon stick,
and honey. Place pan over med-high heat and bring to a boil.  Lower
heat to medium and simmer, uncovered for 25 to 30 minutes, or until
apples are soft but not mushy. Serve apples with poaching liquid,
garnished with orange peel. Makes 6 servings.

SOURCE:  Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Savannah Peach Cheesecake

cakes, low cal, cheese cake

      ----JACK WENTZEL FDGG51B----
      ----CRUST----
1 cup graham craker crumbs
3 tablespoon margarine
2 tablespoon sugar or 3 sugar substitute packets
      ----FILLING----
1  envelope unflavored gelatin
1/2 cup cold water
8 oz light cream cheese
3 tablespoon sugar or 4 sugar substitute packets
1/8 teaspoon ground ginger
1/2 cup skim milk
16 oz peach lowfat yogurt
      ----TOPPING----
2  fresh peaches, pitted, peeled, & sl; iced
1 tablespoon lemon juice

CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl;
press onto bottom of 9-inch springform pan. Chill. FILLING: Soften
gelatin in water in small saucepan; stir over low heat until
dissolved. Blend cream cheese product, 3 T sugar and ginger in large
mixing bowl at medium speed until well blended (electric mixer).
Gradually add gelatin and milk; mix well. Chill until mixture is
thickened but not set. Fold in yogurt; pour over crust. Chill until
firm. About 6 hours. Carefully remove rim of pan just before serving.
Toss together peach slices and lemon juice, drain. Arrange peaches on
top of cheesecake.
Serves 8 - ha ha Only takes 1/2 hour to make.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Silky Cocoa Creme

chocolate, deserts, low fat, hershey's

1 pkg unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/3 cup hershey's cocoa
3/4 cup skim milk
1/2 cup lowfat part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 cup frozen light non-dairy whipped topp; ing, thawed
1  fresh strawberries

In small bowl, sprinkle gelatin over water; let stand 2 minutes to
soften. In medium saucepan, stir together sugar and cocoa; stir in
milk. Cook over medium heat, stirring constantly, until mixture is
very hot. Add gelatin mixture; stirring until gelatin is completely
dissolved; pour mixture into medium bowl. Refrigerate until mixture
is slightly cold (do not allow to gel). In blender or food processor
bowl, blend ricotta cheese and vanilla until smooth; stir into
whipped topping. Gradually fold into cocoa mixture; immediately pour
into 2-cup mold. Refrigerate until firm, about 2-3 hours. Unmold onto
serving plate. Serve with strawberries, if desired.

NUTRITIONAL INFORMATION PER SERVING: 110 calories; 4 grams protein; 17
grams cabohydrates; 3 grams fat; 5 milligrams cholesterol; 35
milligrams sodium; 75 milligrams calcium.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

S'mores Cake

cakes, low fat, apples

2/3 cup cake flour
2 1/2 cup graham cracker crumbs
2 teaspoon baking powder
1 cup non-fat milk
1/2 cup applesauce
1 teaspoon vanilla
3  egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
2 cup miniature marshmallows
1/4 cup mini-chocolate chips *

* If you wish to reduce the fat even further, you may leave these
out.

Lightly butter 2 - 8" round springform cake pans r spray with non-
stick cooking spray.

Stir together cake flour, graham cracker crumbs and baking powder in
medium bowl. In another bowl, combine nonat milk, applesauce, and
vanilla. Add to dry ingredients, stirring just until blended.

Beat eggs whites until frothy.  Add cram of tartar and continue
beating until thick and foamy. Gradually add sugar, beating until
soft, smooth peaks form. Fold half into batter until blended. Fold in
remaining whites until blended. Divide batter into prepared pans,
spreading evenly. Bake at 350^ 15-20 minutes or until wood pick
inserted in center comes out clean.
Sprinkle marshmallows (you may use MORE than directed as they are
fat-free) and chocolate chips over tops of cakes. Place under broiler
to brown slightly. Let cool to warm and serve. Makes 2 cakes, about 16
servings.

Nutritional Analysis:  136 calories, 169 mg. sodium; 1 mg.
cholesterol; 2 grams fat; 28 grams carbohydrates; 3 grams protein;
0.20 gram fiber.
Pat Empson 05/24 11:12 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM

TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

S'mpres Cale

cakes, deserts, low fat, apples

2/3 cup cake flour
2 1/2 cup graham cracker crumbs
2 teaspoon baking powder
1 cup non-fat milk
1/2 cup applesauce
1 teaspoon vanilla
3  egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
2 cup miniature marshmallows
1/4 cup mini-chocolate chips *

* If you wish to reduce the fat even further, you may leave these
out.

Lightly butter 2 - 8" round springform cake pans r spray with non-
stick cooking spray.

Stir together cake flour, graham cracker crumbs and baking powder in
medium bowl. In another bowl, combine nonfat milk, applesauce, and
vanilla. Add to dry ingredients, stirring just until blended.

Beat eggs whites until frothy.  Add cram of tartar and continue
beating until thick and foamy. Gradually add sugar, beating until
soft, smooth peaks form. Fold half into batter until blended. Fold in
remaining

whites until blended. Divide batter into prepared pans, spreading
evenly. Bake at 350^ 15-20 minutes or until wood pick inserted in
center comes out clean.
Sprinkle marshmallows (you may use MORE than directed as they are
fat-free) and chocolate chips over tops of cakes. Place under broiler
to brown slightly. Let cool to warm and serve. Makes 2 cakes, about 16
servings. Nutritional Analysis: 136 calories, 169 mg. sodium; 1

mg. cholesterol; 2 grams fat; 28 grams carbohydrates; 3 grams
protein; 0.20 gram fiber.

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sour Cream Lemon Pound Cake

cakes, low cal, low fat

2/3 cup margarine, softened
2 2/3 cup sugar
1 1/4 cup egg substitute, thawed
1 1/2 cup low-fat sour cream
1 teaspoon baking soda
4 1/2 cup sifted flour
1/4 teaspoon salt
2 teaspoon vanilla
1  vegetable cooking spray
1/2 cup sifted powdered sugar
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1  lemon slices (optional)
1  lemon rind curls (optional)

1. Beat margarine at medium speed of an electric mixer until creamy;
gradually add 2 2/3 cups sugar, beating well. 2. Add egg substitute,
and beat well. 3. Combine sour cream and soda; stir well. Combine
flour and salt; add to margarine mixture alternately with sour cream
mixture, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla (writers' note.. at this point, I added a
tablespoon of fresh lemon juice also!). 4. Spoon batter into a 10
inch tube pan coated with cooking spray. Bake at 325F for 1 hour and
20 minutes, or until a wooden pick comes out clean. Cool in pan for
10 minutes. 5. Remove cake from pan. Combine powdered sugar, lemon
juice and lemon rind. Drizzle over cake. Let cake cool completely on
wire rack. If desired, garnish with lemon slices and lemon rind
curls. Yield: 24 servings (242 calories per slice). Note: I reduced
the fat content by using low-fat margarine, and it came out just
fine!!

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Spiced Apple Pudding

low cal, deserts, ice cream

2 cup unsweetened apple juice
1/3 cup cornstarch
1  egg (or 2 yolks)
1/3 cup granulated sugar substitute
1/2 teaspoon cinnamon

MY NOTE:  This recipe is marked in the allergy category only because
it is a pudding without milk, also low in protein. It is one of my
favorite ways to use up egg yolks or prepare a dessert when I've run
out of milk. Probably does not require as much sweetening as stated
in the recipe - start with 2 Tbsp. sweetener and add more if
necessary. Cost to make the whole recipe is around $1.22.

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix
well. Add remaining juice.  Place over medium heat and cook,
stirring, until mixture comes to a boil. Reduce heat and simmer for 2
minutes. Remove from heat.

In a bowl, beat egg with a fork.  Add 1/2 cup of hot mixture to
beaten egg. Stir until smooth.  Return immediately to hot mixture,
stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon.  Pour into 4 dessert dishes, cover
with plastic wrap to prevent skin from forming. Cool to room
temperature or chill in refrigerator.

1/2 cup serving, 117 calories.  1 starch, 1 fruit choice 26 grams
carbohydrate, 1 gram protein, 1 gram fat

Source:  Light & Easy Choices by Kay Spicer Shared and tested by
Elizabeth Rodier, Dec 93

If you prefer to use real sugar, mix 2 TBSP with the apple juice in
the saucepan.  Divide the cooked pudding into 6 small dishes so that
there is approx. 1 tsp sugar per serving if you are allowed this much
on your meal plan.  94 calories, 21 grams carbohydrate estimated.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Spiced Pumpkin Cake

cakes, low cal, low fat

1 2/3 cup all-purpose flour
1/3 cup raisins
1/4 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup canned pumpkin
1/2 cup firmly packed dark brown sugar
1/3 cup apple juice
1/4 cup vegetable oil
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1  egg
1 teaspoon vanilla extract
1  vegetable cooking spray
1 teaspoon powdered sugar
1  lemon rind strips (optional
1/4 cup sugar

Combine the first 5 ingredients in a medium bowl and stir well.
Combine the pumpkin and the next 8 ingredients in a large bowl; beat
at medium speed of a mixer until well blended. Gradually add the
flour mixture; beat at high speed 2 minutes.  Stir in vanilla.

Pour batter into a 6-cup Bundt pan coated well with cooking spray.
Bake at 350 for 50 minutes or until a wooden toothpick inserted in
center comes out clean. Let cake cool in pan 10 minutes on a wire
rack. Remove cake from pan, and let cool completely on a wire rack.
Wrap cake in heavy-duty plastic wrap, and store in freezer for up to
3 weeks. To serve, let cake stand at room temperature until thawed.
Sift powdered sugar over top of cake; garnish with lemon rind if
desired. Yield: 16 servings (seving size: 1 slice)

CALORIES 150 (31% from fat);  PROTEIN 2.5g;  FAT 5.1g; CARB 24.3g;
CHOL 14mg;  SODIUM 87mg

Source: Cooking Light's Quick & Easy Weeknights

Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Spicy Pumpkin Pie

pies, low-fat/cal, diabetic, deserts

1  pastry shell, 9
1 1/2 cup pumpkin; canned
2  eggs; beaten
1 cup low-fat milk
3 tablespoon liquid cal-free sweetener *
2 tablespoon brown sugar; packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 pinch ground cloves
1  light vanilla ice cream 7%bf

* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is
the sweetness equivalent of 12 tb sugar or 3/4 cup.

Prick pastry shell with a fork.  Bake in 450 F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is almost set. Cool
slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream.
Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g
carbohydrate, 5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2
fruit & vegetables choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice

Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79
calories, 1/2 milk, 1 fat exchange

Source:  Choice Menus, Marjorie Hollands & Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by
Elizabeth Rodier Oct 93

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Spinach Pesto Appetizer Cheesecake

appetizers, cakes, low cal, cheese cake, dairy

2 1/2 cup nonfat cottage cheese
10 oz frozen chopped spinach; thawed
8 oz phillly non-fat cream cheese cut in; to pieces
1/4 cup romano cheese (1 oz)
1 large egg
2 large egg whites
2 centiliter garlic; minced
2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
      ----GARNISH----
1  cherry tomatoes
1  fresh basil leaves; optional

Preheat oven to 325 deg. Lightly oil a 9-inch springform pan and set
aside. Place cottage cheese in a fine sieve and gently press down on
it with a wooden spoon to drain liquid. Put the pressed cottage
cheese in a food processor. Squeeze spinach to remove excess liquid
and add to the cottage cheese along with the cream cheese, Romano,
egg, egg whites, garlic, basil, salt and pepper. Process until
smooth. Blend with electric beaters until almost smooth. Spoon the
spinach mixture into the prepared pan and smooth the top with a
spatula. Bake for about 1 hour, or until firm. Cool on wire rack.
(May be prepared ahead and stored, covered, in the refrig. for up to
2 days. Allow to come to room temp. before serving. To serve, place
pan on a serving plate, run a knife around outer edge and remove pan
sides. Garnish with tomatoes and basil leaves, if desired. Serve with
crackers or French bread. Source: Eating Well Per serving: 73
calories, 8 g protein, 3 gm fat, 3 g carbo, 252 mg sodium, 23 mg.
cholesterol

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Springtime Cold Chocolate Souffle

deserts, low fat

1  envelope unflavored gelatin
1/4 cup cold water
2 tablespoon 56-60% vegetable oil spread
1 1/2 cup cold skim milk; divided
1/2 cup sugar
1/3 cup hershey's cocoa; or  european style cocoa
2 1/2 teaspoon vanilla extract; divided
1 1/3 oz dry whipped topping mix

1. Measure length of foil to fit around 2-cup souffle dish; fold in
thirds, lengthwise. Tape securely to outside of dish to form collar,
extending 1-inch above rim; lightly oil inside of foil.

2. In small microwave-safe bowl, sprinkle gelatin over water; let
stand 2 minutes to soften. Microwave at HIGH (100%) 30 seconds or
until clear. Stir in vegetable oil spread; let stand several minutes
until gelatin dissolves completely.

3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons
vanilla. Beat on low speed while gradually pouring in gelatin
mixture; let stand 5 minutes or until mixture thickens slightly.

4. Prepare whipped topping mix as directed with remaining 1/2 cup
skim milk and 1/2 teaspoon vanilla extract; carefully fold into
chocolate mixture until well blended. Spoon into prepared dish;
cover. Refrigerate until firm; remove foil. Garnish as desired; serve
cold. 6 servings.

NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT 150 Calories
4 g  Protein
27 g   Carbohydrate 2.5 g Total Fat 0 mg Cholesterol
50 mg Sodium

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Angel Mousse

low cal, deserts

3 cup unsweetened strawberries
1 cup water
1 tablespoon unflavored gelatin (1 packet
1 tablespoon cornstarch
1  egg, separated
14 teaspoon artificial sweetener *
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
1/4 cup instant skim milk powder
1/4 cup ice water

* equivalent of 14 tsp sugar, may use crushed tablets or liquid
sweetener according to package directions.

Slice strawberries.  Pour water over strawberries, let stand 1 hour
at room temperature.  (frozen ones may take longer) Drain water from
strawberries into a saucepan; reserve strawberries. Sprinkle gelatin
over 2 tbsp of liquid drained from strawberries.  Whisk cornstarch
and egg yolk into remaining water.  Cook and stir over medium heat
until mixture boils and thickens slightly. Remove from heat. Add
softened gelatin, sweetener, vanilla and almond extract, stirring
until gelatin and sweetener dissolve. Stir in strawberries. Chill
about 30 min or until mixture is partially set. Beat egg white, skim
milk powder and ice water in a chilled bowl. Fold into thickened
strawberry mixture.

1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Applesauce Gelatin

low-fat/cal, diabetic, deserts

3 oz pkg. strawberry fl. gelatin
1 1/2 cup boiling water
1 cup unsweetened applesauce

Serve as a dessert or instead of jam with a bran muffin.

Dissolve sugar-free gelatin in boiling water, refrigerate until
lukewarm and then add the applesauce. Pour into 4 individual dishes
and refrigerate until firm.

1/4 recipe - 35 calories, 1/2 fruit exchange 7 grams carbohydrate,
protein and fat negligible, 56 mg sodium

Source:  The High Fiber Cookbook for Diabetics by Mabel Cavaiani 1987
Shared but not tested by Elizabeth Rodier, Dec 93

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Cheesecake 1

desserts, low-fat/cal, cheese, cheesecakes, diabetic

2 tablespoon margarine
1/2 cup graham cracker crumbs
8 oz low-fat cottage cheese
1/3 cup evaporated skim milk *
1 1/2 tablespoon unflavored gelatin; (1 1/2 pk)
2 tablespoon sugar, divided
1/2 cup orange juice
1/2 teaspoon orange; rind grated
2  egg; whites
1/8 teaspoon salt
2 tablespoon water
1 cup strawberries; crushed

(ER note)  Crush fresh strawberries, or thaw frozen unsweetened. For
1/3 cup evaporated milk, you can place a scant 2 tb. powdered skim
milk in a measuring cup and fill with liquid milk up to 1/3 mark.

Preheat oven to 400 F.  Melt margarine in 9 inch pan. Add crumbs, mix.
Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.

Sieve cottage cheese or puree in blender.  Add milk and stir until
smooth. Chill.

In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar.  Add juice and
rind. Heat over low heat, stirring constantly until gelatin is
dissolved. Remove from heat.  Let stand at room temperature.

In medium bowl beat egg whites with salt until stiff. Fold in gelatin
and cottage cheese.  Pour over crumbs. Refrigerate until set before
adding glaze.

GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat
until gelatin is dissolved.  Stir in strawberries. Pour mixture over
cheesecake and spread with spatula. Refrigerate until firm.

1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange
7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium,
207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.

Source:  Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Creams

deserts, low fat, ice cream

2 cup strawberries, unsweetened
5  envelopes unflavored gelatin
1/2 cup powder artificial sweetener
1  or 2 tb. liquid sugartwin
1/2 cup plain yogurt

In food processor or blender, puree strawberries with 1/2 cup water.
To strain out seeds, press through fine sieve into large measuring
cup. Add water if necessary to make 2 cups.

In small saucepan, sprinkle gelatin over 1 cup of strained strawberry
juice, let stand 5 minutes to soften. Heat over low heat, stirring
until gelatin dissolves.

Pour remaining strawberry juice into bowl, stir in gelatin mixture.
Stir in sweetener and yogurt until well mixed.

Pour into 8 inch square baking dish.  Let stand 4 hours at room
temperature or until firm.  To remove from pan, cut around edges with
sharp knife. Place dish in shallow pan of hot water for about 30
seconds just to slightly soften bottom.  Loosen one corner, then
quickly flip gel out onto clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Strawberry Creams stay
firm at room temperature but melt in hot sunlight. Always refrigerate
any leftovers. Will keep for up to 1 week in refrigerator. Makes 100
squares.

4 squares, 1++ extra, 1 g carbohydrate, 2 g protein,
13    calories

18 squares, 1 milk choice, 6 g carbohydrate, 7 g protein, 1 g fat, 57
cal.

Source:  Choice Desserts by Kay Spicer 1986 published in co-operation
with Canadian Diabetes Association Shared but not tested by Elizabeth
Rodier

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Frozen Fruit Dessert

fruits, deserts, low fat, bananas

1 1/2 cup crushed pineapple in juice
3  banana; frozen
3 cup frozen strawberries

Recipe by: McDougall Program Place the crushed pineapple and juice in
the blender. Add the frozen fruit a little at a time, blending
between each addition. Scoop 1/2 cup servings into dessert dishes and
freeze for 15 to 30 minutes. (If frozen for longer period of time,
remove from freezer a few minutes before serving to soften.) From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Ice Lo Cal

low-fat/cal, diabetic, deserts, snacks, ice cream
kids

1/4 cup granulated suagr replacement
1 cup water
1 teaspoon cornstarch
1 cup strawberries pureed
1 tablespoon lemon juice
1  red food color(optional)

Combine water,replacement and cornstarch in a saucepan. Bring to a
boil and reduce to a simmer. Simmer for 5 minutes and stir in the
puree and lemon juice with the food color. Pour into freezer
trays,cpover with wax paper and freeze. For a fluffy texture freeze
until mushy.Scrape into a mixing bowl and beat unil just loosened.
Return to tray and freeze.
receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit

source diabetice dessert cookbook

Reposted for you and yours via Nancy O'brion and her Meal-Master

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Sorbet

fruits, low cal, deserts

1 pint strawberries, fresh or
2 cup fresh rasberries
3/4 cup orange juice
1/2 cup milk
1/4 cup honey
2 single egg whites
1 tablespoon honey

Remove hulls from berries.  In a blender container, place berries,
orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till
smooth. (If desired, strain rasberry mixture to remove seeds.) Pour
mixture into 9x9x2-inch pan.  Cover; freeze 2 to 3 hours or till
almost firm. In a mixer bowl beat egg whites with electric mixer on
medium speed till soft peaks form.  Gradually add 1 T honey, beating
on high speed till stiff peaks form.  Break frozen mixture into
chunks; transfer frozen mixture to chilled large mixer bowl. Beat
with electric mixer till smooth. Fold in egg whites. Return to pan.
Cover; freeze 6 to 8 hours or till firm. To serve, scrape across
frozen mixture with spoon and mound in dessert dishes.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Sorbet Ala Scott

fruits, low cal, deserts

1 pint strawberries, fresh  *
3/4 cup orange juice
1/2 cup milk
1/4 cup honey
2 single egg whites
1 tablespoon honey

* or fresh raspberries ( about 2 cups)

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry Souffle With Orange Sauce

low cal, deserts, fruits/nuts

      ----SOUFFLE BATTER----
2 pint strawberries
1/4 cup water
3/4 cup sugar
6 large egg whites
1 pinch salt
1  vegetable cooking spray
1  sugar; for greasing mold
      ----STRAWBERRYORANGE SAUCE----
1 pint strawberries
2 tablespoon sugar
3 tablespoon orange juice
1 tablespoon orange liqueur  such as cointreau

FOR THE SOUFFLE: Rinse, hull and puree the berries. Puree the berries
in a blender or food processor. Measure 2 cups puree. (Use any
remaining puree for the sauce.) Combine water and sugar in a 2-quart
saucepan and bring to a boil over low heat. Cook until the syrup
thickens, about 3 minutes. Increase heat and add puree, stirring to
dissolve any sugar which may have hardened when the puree was added.
Bring to a boil and cool. Thirty minutes before serving the souffle,
preheat the oven to 400F and set a rack in the lower part of the
oven. Spray a 2 1/2-quart oval gratin dish or rectangular glass
baking dish with vegetable cooking spray and sprinkle the inside of
the dish with sugar. Whip the egg whites with the salt until they
hold a soft peak. Fold in the cooled strawberry puree. Pour the
souffle batter into the dish and smooth the top of the batter with a
metal spatula. Bake about 15 minutes, until well risen and lightly
colored. Serve immediately. FOR THE STRAWBERRY-ORANGE SAUCE: While
the souffle is baking, combine the sauce ingredients in the blender
(adding any leftover puree) and puree. Place in saucepan and bring to
a boil and reduce for a minute or 2. Serve with the souffle. Vary
this souffle with other fruit or berries--use 2 cups of pureed,
strained fruit as a substitute for the strawberries.

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry-Pineapple Parfait

low cal, deserts

1 tablespoon unflavored gelatin (1 pkg)
1/3 cup cold water
1 cup vanilla ice milk
1/2 cup unsweet. crush. pineapple
3/4 cup unsweet. frozen strawberries

Sprinkle gelatin over cold water.  Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries.

Add ice milk and fruits.  Stir gently until mixed. Portion into 4
individual dishes.  Refrigerate until serving time. Do not freeze.

Source:  Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Strawberry-Rhubarb Betty

cakes, fruits, low cal, deserts

2/3 cup sugar
1 tablespoon cornstarch
1 each pkg 20 oz frozen rhubarb
2 1/4 cup frozen strawberries
3 slice bread,cut into cubes 1 1/2c.
3/4 cup graham cracker crumbs
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoon butter, melted

1.  Preheat oven to 375 degrees. Combine sugar and cornstarch in
saucepan.
Add rhubarb. Cook over medium heat, stirring constantly, until
thickened and bubbly. Remove from heat. Stir in strawberries. 2.
Combine bread, cracker crumbs, brown sugar and cinnamon in small bowl.
Stir in butter. 3. Spoon half of fruit mixture into 1 1/2 quart
baking dish. Cover with half of bread mixture. Repeat the layering.
Cover. Bake 20 minutes. Uncover, Bake 10 minutes more.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sugar Free Fluffy Frosting

cakes, diabetic, low cal, low fat

1/2 cup sugar
2 tablespoon water
2 pkg sweet n low
2  lg eggs
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Combine sugar, water, Sweet N Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form.
Remove from heat. Add vanilla to frosting and continue beating at
high speed 1-2 minutes or until thick enough to spread on a cooled
cake. Use about 2 1/2 tablespoons per portion if frosting
individually; or use this amount to frost a 2-layer cake or a 9 inch
square cake, both of which would then be cut into 16 equal servings.
You can change the frosting easily by adding a couple drops of food
coloring and some flavoring, such as 2 drops of red coloring and some
peppermint flavoring. 1 serving = 1 vegetable (1-1 1/2 tablespoons
may be used as a topping for cake or pudding without counting it as
an exchange. calories =
23

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sugar Free Whipped Topping

cakes, low cal, weight watcher

1/2 cup instant dry milk
1/3 cup cold water
2 tablespoon lemon juice
2 tablespoon sugar
1/4 cup equivalent-sugar substitute
1/2 teaspoon vanilla

Combine dry milk and water and refrigerate for 30 minutes. Beat at
high speed for 4 minutes. Add lemon juice to whipped milk and beat at
high speed for 4 minutes. Stir sugar and sugar substitute together
and add gradually to the whipped milk while it is being beaten. Add
vanilla to whipped topping and refrigerate until used. Can be spread
on top of pies or used as a garnish for pies, puddings, or gelatins.
It should be prepared as close to serving time as possible since it
loses volume after a period of time. 1 serving = 2T
exchanges = free  (1/3 c is 1 veg exchange) calories=12

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sugar-Crusted Lime Cake

cakes, low cal, low fat, weight watcher

      ----FOR THE CAKE----
2  egg whites @ room temp
1/2 teaspoon baking powder
1 cup flour
3/4 cup sugar
1 tablespoon grated lime peel
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup skim milk
1/4 cup shortening
2 tablespoon lime juice
      ----FOR THE TOPPING----
1/4 cup sugar
1 tablespoon lime juice

1. Heat oven to 350F. Spray 9" round cake pan with nonsick cooking
spray; dust lightly with flour. In a small bowl, combine egg whites
and 1/2 teaspoon baking powder; beat until stiff peaks form. Set
aside.

2. Lightly spoon flour into measruing cup; level off. In a large bowl,
combine flour and remaining cake iengredients. Beat at low speed until
moistened; beat 2 minutes at medium speed. Gently fold stiffly beaten
egg whites into batter. Pour into sprayed and floured pan.

3. Bake at 350F for 27-35 minutes or unti toothpick comes out clean.
In a small bowl, combine topping ingredients; spread over hot cake.
Cool cake completely in pan on wire rach.

TIP! For higher volume, bring egg whites to room termperature before
beating. Set bowl of egg whites in large bowl of very warm water; stir
whites gently for 2-3 minutes.

One serving equals 1/8 of cake.

Nutritional information per serving:

Calories:       220             Protein:        3 gm Carbohydrate:
38gm Dietary Fiber:  1 gm Fat: 6 gm (polyunsaturated - 2 gm;
saturated - 2 gm) Cholesterol:    0 mg            Sodium:         180
mg Potassium: 50 mg

Dietary exchanges:  1 starch, 1 1/2 fruit, 1 fat

Source: Pillsbury Fast and Healthy Magazine, Jan/Feb 1995 Typed in MM
format by Linda Fields, Cyberealm BBS 315-786-1120

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sugarless Cookies

cookies, low cal, deserts

3 cup flour
1/2 cup water
3/4 lb butter, softened

Blend all ingredients.  Roll into balls using about 1 teaspoon of
dough. Place on ungreased baking sheets. Flatten with the bottom of a
glass dipped in flour. Bake at 350 degrees until the edges begin to
brown, about 6 minutes.

OPTIONS TO SWEETEN:  Before baking, make a thumb print in each
cookie and fill with chopped nuts or sugarless jam.

printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
by: Jean Cody 12/1/93

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sugarplums

cookies, deserts, low fat, gifts

4 oz dried figs; 1/6 c per oz
2 oz almonds, slivered; 1/6 c/oz, toasted
2 tablespoon cocoa
1/2 teaspoon cinnamon, ground
1/4 cup honey; or corn syrup
1 teaspoon grated orange zest
2 teaspoon amaretto; or orange liqueur
1/4 cup sugar

1/4 ts almond extract may be substituted for 2 ts Amaretto.

Dried fruits taste sweeter than candy and also provide fiber and
potassium.

Pulse figs, almonds, cocoa, and cinnamon in food processor just until
almonds and figs are the size of peppercorns. Add honey, orange zest,
and Amaretto and pulse 3-4 times, just until mixed in. Form mixture
into 1" balls and roll in sugar.

Store in airtight container in cool, dry place for up to 1 week.

Per piece: 77 calories, 2 gm fat.

Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on
Oct. 24, 1995.

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Summer Breakfast Sundae

low cal, deserts, breakfast

4 cup chopped fruit*
1 teaspoon honey
2 cup nonfat yogurt
2 cup nonfat cottage cheese
2 tablespoon chopped toasted almonds
2 teaspoon bran flakes or yeast flakes
1 tablespoon chopped dates or dried figs
2 teaspoon minced mint or coriander

Choose fresh fruit in season (strawberries, blueberries, nectarines,
apricots, plums, cherries). Drizzle fruit with honey. Fold together
yogurt and cottage cheese (or blend together for a smoother base).
Divide mixture between 4 sundae type glasses. Top with fruit.
Sprinkle with the nuts, dates or figs, bran or yeast and mint or
coriander. Per serving: 193 calories, 3.6 g fat (16%) From:
Prevention Magazine, July 1991 Posted by: Sheila Exner, April 1992

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sunbeam Tapioca

deserts, low fat

3 tablespoon instant tapioca
1 cup pineapple juice
1 cup orange juice
1 1/2 tablespoon lemon juice
1/2 cup mandarin orange sections - (canned); , drained
1 cup canned pineapple - (crushed or tidb; its), - drained

Combine the instant tapioca, pineapple juice, and orange juice in a
saucepan.  Cook and stir over medium heat until the mixture comes to a
boil.  Remove from heat; add the lemon juice. Cool, stirring
occasionally. Add the fruit and chill until firm.

HINTS: I used the 'packed in their own juices' tinned fruit, and so
used the juice from the tins plus some water and OJ to make up the
difference.

These are taken from "The McDougall Plan" and "The McDougall Program".
From: Amelia L. Carlson <acarlson@hpdblpy.cup.hp.com>

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Swedish Apple Pie

pies, low fat, ethnic, apples, pastries

1 cup flour
1 cup sugar
1/2 teaspoon vanilla
4  egg whites
1/2 cup walnuts; chopped (optional)
2 teaspoon baking powder
2 cup apple; finely chopped

Recipe by: Net Preheat oven to 350 degrees F. In a large bowl, mix first
ingredients; the mixture will be thick. Stir in chopped apple. Spray a pie
pan with no stick spray. Put mixture in the pan and bake for about 35
minutes.

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sweet Revenge (Woman's Day 12/92) **

cookies, low fat, snacks

      ----FIRST INGREDIENTS----
2 cup flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground cloves
      ----ADDED INGREDIENTS----
1 teaspoon vanilla
5 tablespoon stick margarine, room temp
1 cup packed brown sugar
1/3 cup nonfat yogurt
2 large egg whites
1/2 cup white sugar

Mix first ingredients in a bowl. Cream together the remaining
ingredients except for the white sugar. Gradually add flour mixture.
Blend well. Cover bowl and refrigerate for 2 hours. Heat oven to 375
deg f. Have cookie sheet(s) ready. Put granulated sugar in a small
bowl. Roll tablespoons full of dough into 1" balls. Roll balls in
granulated sugar. Place on cookie sheets 1" apart. Bake for 8 - 10
minutes or until set. Cool on wire rack. Store airtight for up to 3
weeks. Makes about 48 cookies. Per cookie: 80 calories, 1 3/4 g fat,
13 g carbohydrates. Each cookie = 19% calories from fat.

Yield: 24 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Sweet Risotto With Exotic Bananas

deserts, low fat, bananas

1 cup arborio rice
3  exotic ripe bananas (about
1 1/3 lb total weight), peeled and
1  chopped
1/4 cup brown sugar
3 cup milk
1/4 cup creme de cacao liqueur
1/2 teaspoon cinnamon

Sprinkle about a third of the rice in the bottom of a 2-quart
casserole dish.  Then sprinkle on a third of the bananas and a third
of the sugar on top of them. Continue sprinkling in thirds until
you're done. Pour on the milk and creme de cacao and sprinkle with
cinnamon. Cover and bake in a 375 degree pre-heated oven until the
liquid has been absorbed and the rice is tender, about 1 hour.  Serve
warm.

We discovered that it also tastes good cold, standing in front of the
refrigerator :-)

You can substitute skim milk or evaporated skim milk instead of whole
milk. Also, if exotic bananas aren't available, substitute regular
ones. I used evaporated skim milk, regular bananas, and I think I
left out the liqueur. Arborio is the short-grained Italian rice
traditionally used for risotto. My regular supermarket does carry it.
Perhaps another kind of rice would work.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tangy Lemon Custard Tart

fruits, low cal, deserts

1 2/3 cup whole-wheat pastry or
1  unbleached white flour
2 tablespoon date sugar
4 tablespoon chilled unsalted butter
1  egg white
1 tablespoon apple cider vinegar
4 tablespoon ice water
1  grated rind of 1 small lemon
1  juice of 2 medium lemons
1/2 cup light honey or to taste
2  eggs

Preheat oven to 450 degrees F. In a large mixing bowl, combine flour
and date sugar. Make a well in center of dry ingredients and grate in
butter or stir in oil. With fingers or a pastry mixer, combine butter
and flour mixtu until it is the texture of cornmeal. Do not overmix.
Add egg white, vinegar and enough of the ice water to form a ball of
dough. Wrap in plastic wrap a refrigerate for 10 minutes.

2. In a blender or food processor, combine lemon rind, juice, honey,
and eggs, and puree until smooth.

3. Lightly flour a counter or breadboard. Roll ball of dough into a
14-inch circle and press into a 9-inch tart pan (preferably one with
fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower
heat to 350 degrees and bake until firm and lightly browned (about 30
more minutes).

Makes 1 nine-inch tart.

Yield: 8 servings

Preparation Time:  the C

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tasty Fig Layer Bars

cookies, low fat

1 cup brown sugar
1 cup margarine or butter
1/2 teaspoon salt
1 3/4 cup rolled oats
1 3/4 cup flour; sifted
1/2 teaspoon vanilla
      ----FILLING----
1 cup sugar
8 oz california dried figs - finely chop; ped
1/2 cup nuts, chopped (optional)
1/2 cup water; boiling

Combine sugar, figs, nuts and water in a medium saucepan. Heat for 15
minutes or until creamy, stirring frequently.

Pour half the flour mixture into a well-greased shallow pan (8" x
12"). Layer with the filling, and spread remaining flour mixture over
filling as evenly as possible. Bake at 350 F. for 30 to 35 minutes,
or until lightly brown.  Cool and serve.

Each serving contains approximately: Calories 141, Fat 3.39 g, Dietary
Fiber 1.98 g, Carbohydrates 27.3 g, Protein 1.81 g, Sodium 113 mg,
Cholesterol 0 mg

Calories from protein: 5% Calories from carbohydrates: 74% Calories
from fats: 21%

Source: Low-fat Recipes Featuring California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias

Yield: 30 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Teresa's Pavlova

low cal, deserts, low fat, microwave

1 each egg white, room temperature
2 teaspoon granulated sugar
1 each serving non-stick spray(pam)
1 teaspoon powdered sugar, divided
1/8 teaspoon white vinegar
1/8 teaspoon vanilla extract
1/2 cup fresh strawberries or kiwi
1 tablespoon whipped topping

Use a shallow rectangular baking dish, approximately 6 by 8 inches.
Spray with non-stick butter flavored cooking spray. Line with wax
paper cut to fit.  Spray again with Pam, dust lightly with 1/2 of the
powdered sugar. Set aside.  Whip egg white until firm peaks form. Add
sugar, vinegar and vanilla and whip until stiff peaks form, about 30
seconds to 1 minute more. Spread evenly in baking dish, and cook in
microwave oven for 1 1/2 to 2 minutes on high. The meringue will
stretch and spread while baking, but will shrink back to proper size
while cooling, so don't panic! Cool meringue, and turn out onto wax
paper that has been lightly dusted with the remaining powdered sugar.
Spread with the tablespoon of whipped topping, top with the fruit and
gently roll up. Garnish with small piece of fruit and mint leaves.
Another dollop of whipped topping may be used on top with the fruit
garnish, but if you do so, add another 10 to 14 calories to the
total. Calorie Count: 100 calories. Fat: 1 gram. Total Preparation
Time: 5 minutes! This is a pavlova even a non-dieter can enjoy, and
it's QUICK.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tidal Wave Cocoa Almond Mousse

low cal, deserts

1  envelope unflavored gelatin
2/3 cup sugar
1/3 cup cocoa
1 1/2 cup (12-oz can) evaporated
1  skim milk
1/2 teaspoon almond extract
1  envelope (1.3 ounces)
1  whipped topping mix
1/2 cup cold skim milk
1/2 teaspoon vanilla extract

In a medium saucepan, stir together gelatin, sugar and cocoa; add
evaporated milk, stirring until blended. Let stand 1 minute. Cook
over low heat, stirring constantly, until gelatin is completely
dissolved, about 5 minutes.  Remove from heat; pour mixture into
large bowl. Stir in almond extract.  Refrigerate, stirring
occasionally, until mixture mounds slightly when dropped from spoon.
In small mixer bowl, stir together topping mix, milk and vanilla;
whip on high speed of electric mixer until topping peaks, about 2
minutes. Continue beating 2 minutes longer until topping is light and
fluffy.  Reserve 1/2 topping for garnish (cover and refrigerate until
ready to use); fold remaining topping into chocolate mixture. Let
stand a few minutes; spoon into dessert dishes. Refrigerate until
cold. Garnish with reserved topping. Seven 1/2 cup servings.

Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg Carb: 31 g
Cholesterol: 0 mg  Calories from fats:  5% One more low-fat recipe
from the Tampa Tribune:

Yield: 7 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tofu "Cheesecake"

cakes, low cal, deserts, cheese cake

      ----CRUST----
16  graham crackers; crushed into fine crumbs
1/3 cup margarine, calorie reduced
      ----FILLING----
1 lb tofu
1/2 cup pineapple, canned, crushed no sugar; added
1/4 cup orange juice; frozen, concentrate, thaw
1 tablespoon vanilla
1 tablespoon honey
2 teaspoon cornstarch
1 teaspoon lemon juice
      ----TOPPING----
1  kiwi fruit, medium; pared & cut in thin slice

To prepare crust: Preheat oven to 325F. In bowl combine graham cracker
crumbs with margarine and mix thoroughly. Using the back of the spoon,
press crumb mixture over bottom and sides of 9 inch glass pie plate.
Bake until crisp and brown, about 15 minutes. Transfer pie crust to
wire rack to cool. To prepare filling: In work bowl of food processor
or blender container process tofu till creamy. Add pineapple, orange
juice, vanilla and honey and process until smooth. In small cup add
cornstarch to lemon juice and stir to dissolve; add to tofu mixture
and process until smooth and thoroughly blended. Pour into prepared
pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire
rack to cool. To serve: When cool, garnish with kiwi slices, cover
lightly and refrigerate for at least 30 minutes. Each serving (1/8th)
is equal to :1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2
serving Fruits, 1 serving Extras (full choice plan) per serving: 177
calories, 6 g protein, 7 g fat, 22 g carbohydrates, 190 mg sodium

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tofu Chocolate Dream Pie

low cal, deserts, bananas

2 pkg mori-nu lite silken tofu firm
3/4 cup honey
3 teaspoon vanilla
1/2 cup cocoa powder
      ----GARNISH----
1  banana
1  almonds

:       In a food processor whip tofu until smooth. Heat honey 90
seconds in microwave on medium high. Pour honey over cocoa
powder-stir until smooth. Add vanilla. Add chocolate mixture to tofu
and continue blending for one minute. Pour into pre-made pie shell or
custard cups and chill for 1 to 2 hours. Garnish with banana slices.
Mikenote: any berry or nut extract can be used to flavor this pie
but be aware that tofu carries the flavors very well, so be light
handed with any flavor additions.
Mikenote two: I have used the "Oreo" pre-prepared crusts and
the graham cracker pre-prepared crusts with success.....

Yield: 10 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tofu-Fruit Pudding

deserts, low fat, vegatarian, vegetarian

1/2 lb firm tofu
3 tablespoon honey
1 cup frozen fruit; such as raspber
1  ; strawberries or blueberri

Combine all ingredients in a food processor with a metal blade.
Process until smooth and creamy.  Chill for at least an hour. Serves
4.

Per serving:  149 cal; 4g prot; 2g fat; 30g carb; 0 chol; 5mg sod

From May 1990 Vegetarian Times magazine  page 38 Article by Mary
McDougall Formatted to MM by J.Duckett1 (Kat) From the collection of
Sue Smith, S.Smith34, Uploaded June 16, 1994

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Topping~ Low Fat Whipped

low cal, deserts

1/3 cup evaporated skim milk
1/2 teaspoon unfavoured gelatin
1 tablespoon cold water
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice

Chill evaporated milk.  Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and
beat until stiff. Add sugar, vanilla and lemon juice. Use
immediately, or beat again before serving. Makes 1/2 c. 1 serving =
2T, 29 cal.

Yield: 1 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Totally Fat & Cholesterol Free Cake

cakes, low cal, deserts, low fat

1  1 c. sifted flour
1  1 c. sugar (divided use)
1  1 c. egg whites
1  1 tsp. cream of tartar
3/4  tsp. vanilla
1/4  tsp. almond extract

Sift flour and 3/4 cup of the sugar. Beat egg whites with cream of
tartar until frothy, and slowly add the remaining 1/4 cup sugar. Beat
until stiff. Add vanilla and almond extracts. Sift flour mixture into
the egg whites, 1/4 cup at a time.

Pour into lightly greased tube pan. Cut batter with spatula to
decrease any air bubbles. Bake in 350 oven for approximately 40
minutes.

Yield: 8 -10

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Tropical Island Sherbet

low cal, deserts, bananas

3  medium-size ripe bananas, peeled
1  (about 1 1/4 pounds)
1/2 cup plain lowfat yogurt
1/3 cup firmly packed dark brown sugar
2 tablespoon dark rum
2 tablespoon freshly squeezed lime juice
1/8 teaspoon finely grated nutmeg
1/2 cup coarsely chopped toasted blanched

Makes 4 servings

almonds

Bananas make this rich and creamy.

Puree the bananas with the yogurt, brown sugar, rum, lime juice, and
nutmeg by churning about 1 minute in a food processor. Spoon into an
8 x 8-inch pan, cover with plastic food wrap, and freeze 2 to 3 hours
until firm around the edges and almost firm in the middle. Churn 10
seconds in a food processor until fluffy, return to the pan, fold in
the almonds, and freeze until firm.

Per Serving: 284 C 6 g P 9.4 g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7
mg CH

From: Jean Andserson's Sin-Free Desserts

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Vanilla Bean Frozen Yogurt

low-fat/cal, frozen dessert

2/3 cup sugar
2 teaspoon cornstarch
12 oz evaporated skim milk
1  egg -- slightly beaten
2 tablespoon light corn syrup
1  vanilla beans
2 teaspoon vanilla extract
1 1/2 cup nonfat yogurt -- stirred

In a medium saucepan, combine sugar and corstarch. Stir in milk,
beaten egg and corn syrup.  Cook, stirring, over low heat until
mixture thickens and coats a metal spoon.  Remove from heat; cool.
Slit the vanilla bean and scrape the seeds into the mix- ture along
with the vanilla extract and yogurt. Freeze in

ice cream freezer according to manufacturer's instructions. Makes 8
servings.

Per serving: Calories 153  Fat 1g  Cholesterol 29mg Sodium 100mg
Percent calories from fat 5%

Recipe By     : Net

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Vanilla Custard Pudding

deserts, low fat

2 cup 1% fat milk
1/2 cup liquid egg substitute
1/3 cup granulated sugar
2 tablespoon cornstarch
1/8 teaspoon salt (optional)
2 teaspoon non-diet, tub-style canola
1  or corn-oil margerine or
1  butter
1 teaspoon vanilla extract

In a 4-cup glass measure, mix the milk and egg substitute. Microwave
on high power 2 1/2 to 3 1/2 minutes, stirring after each minute,
until the mixture is just hot, but not boiling. In the top of a
double boiler, mix together the sugar, cornstarch, and salt (if
using). Gradually stir in the milk mixture until smooth. Cook over 1"
of boiling water, stirring vigorously, for 5 to 7 minutes, or until
the custard thickens. Remove from the heat.  Stir in the margarine or
butter and vanilla. Cover and place in the refrigerator.  Let cool,
stirring occasionally, for about 30 minutes.

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Vanilla Ice Cream (Longstaff)

deserts, low fat, ice cream

2 teaspoon gelatin
2 tablespoon hot water
1 1/4 cup evaporated milk, chilled
1 teaspoon vanilla
4 tablespoon sugar equivalent sweetener

Dissolve gelatin in hot water.  Whisk the milk and almost cold gelatin
together and add the flavoring and sweetener.

Pour into freezing trays and freeze without stirring. Serve with
fruit.

8 servings each 60 cal, 5 g (1/2 unit) carbohydrate, 4 g protein, 3 g
fat

Source:  The Diabetic's Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier July 1993

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Very Vanilla Cheesecake

cakes, desserts, cheese, cheesecakes, low cal

11  vanilla sandwich cookies; crushed
3 tablespoon butter; or margarine/melted filli
16 oz light cream cheese
12 oz tofu; well drained
1/2 cup granulated sugar replacement
1/4 cup vanilla-flavored liqueur
2 tablespoon cornstarch
2 teaspoon vanilla extract
12  egg whites

In a large bowl combine cream cheese, tofu, sugar replacement,
vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with
an electric mixer till smooth. Stir in egg whites. Pour the cream
cheese mixture over the crust. Bake at 225F for 1 hour and 20 min or
till the center no longer looks wet or shiny. Remove the cake from
the oven and run a knife around the inside edge of the pan. Turn the
oven off; return the cake to the oven for an additional 2 hour.
Chill, uncovered, overnight.
Serve with fresh sliced fruit.
Source: Cheesecake Extraordinaire

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Viceless Riceless Pudding (Lf) - Looney

deserts, low fat, ice cream

1 cup skim milk
1/2 cup plus
1 tablespoon couscous
2 1/2 tablespoon brown sugar; packed
1/4 cup dark raisins
1/4 teaspoon cinnamon
1/3 cup nf yogurt

1.  In small saucepan, heat milk until just boiling.  Stir in
couscous, sugar, raisins and cinnamon.  Remove mixture from heat and
cover with tight-fitting lid.  Allow to sit 10 mins, until milk is
absorbed.  Stir in yogurt and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I cheat and add extra brown sugar for
taste.

Per serving:
180    calories, 0.4g fat (2% CFF)
50 mg sodium

Contributor:  "Looneyspoons" J&G Podleski

Yield: 4 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Wacky Chocolate Cake

cakes, diabetic, low cal, low fat

1 1/2 cup cake flour
1/4 cup cocoa
2 tablespoon granulated sugar replacement
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 tablespoon white vinegar
1/4 cup liquid shortening
1 teaspoon vanilla
1  egg

Combine cake flour, cocoa, sugar replacement, baking soda and salt in
sifter.  Sift into large bowl, add remaining ingredients and beat to
mix. Pour into 9-inch square baking dish. Bake at 375F for 35-40
minutes, or until done. MICROWAVE: Cook on medium for 10-11 minutes,
turning dish a quarter turn every 5 minutes.. 1 serving = 1 bread, 1
fat calories = 89

Yield: 9 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Warm Carrot Pudding With Gingered Fruit Compote

deserts, low fat, vegatarian, vegetarian, baking

      ----PUDDING----
3/4 cup soy milk
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup maple syrup
1 1/2 cup packed grated carrots
3 cup day old whole grain bread - crumbs
2 teaspoon freshly grated ginger
2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup raisins
1/3 cup ground walnuts
      ----COMPOTE----
1 each orange, peeled & chopped
1 each apple, cored & chopped
1/2 cup dried apricots, chopped
1 cup water
1/2 cup frozen pineapple juice - concentrat; e
2 teaspoon slivered fresh ginger
      ----CREME----
1/2 cup raw cashews
1/3 cup water
1/3 cup maple syrup
1 teaspoon vanilla

PUDDING: Preheat oven to 350F.  Whisk together soy milk, cornstarch &
baking powder.  Combine with other pudding ingredients & pour into a
9" X 5" cake pan.  Cover with foil & bake 1 to 1 1/4 hours.  Let cool
for 30 minutes & cut into 8 squares. COMPOTE: Combine all ingredients
in a pot & cook over low heat 30 to 40 minutes, stirring
occasionally, until apricots are tender & a light syrup forms. CREME:
Puree all ingredients in a blender till creamy, smooth & white. TO
ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with
a dollop of creme.

Yield: 8 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Watermelon Ice

low cal, deserts, ice cream

1 teaspoon unflavored gelatin
4 cup watermelon cubes
2 tablespoon lime juice (or lemon)
2 tablespoon honey
1  lime twists for garnish

In a micro-safe cup, soften gelatin in 2 tb water by heating briefly.
Stir until gelatin is dissolved.

(Suggestion:  cut up melon in a sieve to catch the seeds, over a bowl
to catch the juice or you will have lots of juice around the cutting
board.) In a blender container, combine 1 cup of melon cubes, lime
(or lemon) juice, honey and gelatin mixture.  Cover and blend at high
speed for 30 sec or until smooth.

Add remaining melon in batches, cover and blend at high speed until
smooth. Pour into a 8x8x2" pan and freeze until almost firm.

Remove from freezer and transfer mixture to a large chilled bowl.
Beat at high speed with an electric mixer or food processor until
smooth. Return to pan or pour into serving size cups or pour into
plastic ice cube trays and freeze several hours until firm.

To serve let stand 15-20 min at room temperature. Scrape surface (if
you used 8x8 pan) and spoon into serving dishes. Garnish.

Yield 6 servings, about 6 cups (I only got about 4 cups) One serving:
Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g,
Cholesterol 0, Sodium 4 mg, Potassium 133 mg.

Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD
Healthy Diet for Diabetes c. 1990

Yield: 6 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Weight Watcher Brownies

cakes, chocolate, low cal

2  egg
1 pkg chocolate alba
1/2 cup applesauce
2 tablespoon cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 pkg sweet & low

Put all ingredientsin a blender and mix well.  Spray 2 mini-loaf pans
with Pam and pour in batter.  Bake at 350 for 18 min. Don't over
bake. Should be chewy.

Yield: 2 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Whipped Topping

low cal, deserts

1/2 cup instant nonfat dry milk
1/2 cup ice water
2 teaspoon sugar
1/2 teaspoon vanilla

Chill small bowl and beaters.  Combine milk powder with ice water in
bowl. Beat until stiff, adding sugar gradually. Add vanilla. Serve
immediately. Makes about 2 cups.

2 tb. serving - 10 calories, free food .8 gm protein, 0 fat, 1.6 gm
carbohydrate, 11.9 mg sodium, 37.1 mg potassium.

Source:  Am. Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93

COMPARE:  Packaged whipped topping 20 calories per 2 tbsp (double), 1
gm fat, 1.8 gm carbohydrate.

3 cups (approx) freezable whipped topping (ER's favorite) may be made
with 2 tb. icing or confectioner's sugar. This is from another file
called Mock Whipped Cream. 10 calories/2 tb, 1.48 gm carbohydrate
estimated. Mix with fruit and freeze, or serve on top of slightly
thawed fruit - it takes about a cup of home-made whipped topping to
make the calories or carbohydrates of a milk exchange.

Yield: 16 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Whole-Wheat Oatmeal Cookies

cookies, low cal, low fat

1/3 cup margarine
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 large egg
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1 cup uncooked quick oats
1/3 cup raisins
1/3 cup walnuts, chopped

1. Peheat oven to 325~F. Lightly grease two cookie sheets. 2. In
large bowl, combine all ingredients, except raisins and nuts, with 2
tablespoons water. With electric mixer or wooden spoon, beat until
blended.Stir in raisins and nuts. 3. Drop dough by heaping
teaspoonfuls 1 1/2 inches apart onto prepared cookie sheets. Bake
18-20 minutes or until edges are lightly browned. Remove to wire rack
to cool.

Per serving: about 90 cal, 1g pro, 11g car, 3g fat, 30% cal from
fat, 6mg chol, 28mg sod.

Yield: 30 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.71 **

@@@@@ Now You're Cooking! Export Format

Wwm's Lightened Cocoa Applesauce Cake

cakes, low cal, deserts, bundt

1/2 cup reduced-cal tub margarine
1/2 cup granulated sugar
1 1/2 cup applesauce
2 1/4 cup all-purpose flour
3 tablespoon unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1  pinch nutmeg
1  pinch allspice
1 1/2 oz chopped pecans
      ----NUTRITIONAL DATA PER SERVING---
192 single *calories
3 single *gm protein
31 single *gm carbo
7 single *gm fat
257 single *mg sodium
1 single *mg chol
      ----EXCHANGES PER SERVING----
1 1/2 single *fat
1  *bread
50 single *optional calories

Preheat oven to 350F.  Spray a 12-cup Bundt pan with nonstick cooking
spray.  In large bowl, with mixer on high speed, beat margarine and
sugar until creamy. Stir in applesauce. In a medium bowl, combine
flour, cocoa, baking soda, cinnamon, cloves, salt, nutmeg, and
allspice. Add to margarine mixture; mix well. Gently stir in nuts.
Spoon into prepared pan. Bake 50-60 minutes, until toothpick inserted
in center comes out clean. Cool on rack.
From Weight Watchers Magazine, December 1992

Yield: 12 servings

  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
  NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.71 **

