24 or 2 1/2 c. dates or raisins
2 eggs
1/4 c. vegetable oil
2 c. flour, self rising
1/2 c. chopped nuts
1 tsp. baking soda
2 tsp. liquid sweetener
1 tsp. vanilla
If using all purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking
powder. Use 350 degree oven. Put cut dates or raisins into bowl;
sprinkle with baking soda and cover with 1 cup boiling water. Let
stand until cool.


1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats
Mix dry ingredients and add remaining ingredients to moisten. Drop
by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12


2/3 c. cold water
3/4 c. oleo
1 c. chopped dates
1 egg
1/4 tsp. nutmeg
1 tbsp. cinnamon
1/2 tsp. soda
1/2 tsp. baking powder
1 tbsp. sweetener
1 tbsp. water
1 c. flour
Cook cold water, oleo and dates for 3 to 4 minutes and cool. Mix all
ingredients. Drop by teaspoons on greased cookie sheet. Bake at 350
degrees for 12 minutes or until done.


1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 egg
1 1/2 tsp. baking powder
1 tbsp. grated orange rind
Combine dates, sugar, oil and juice in a saucepan. Cook for 5 minutes
to soften dates. Cool. Add remaining ingredients. Spread into an
oiled 8"x8" baking pan. Bake in 350 degree oven for 25 to 30
minutes. Cool before cutting. Makes 36 bars.


7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt
Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest
of ingredients and mix well. Fold in beaten egg whites. Bake in
greased and floured bundt pan at 350 degrees for 40 minutes or
longer; test with toothpick. Serve with no sugar jelly (all fruit) and
Cool Whip.


2 c. water
2 c. raisins
Cook until water evaporates. Add: 2 eggs 2 tbsp. sweetener 3/4 c.
cooking oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla
Mix well. Pour into 8"x8" greased pan, bake at 350 degrees for 2
minutes. Makes 20 servings. 1 fruit, 2 fat, 185 calories.


1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows
Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp.
coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c.
dates, cut up Add to first mixture and mix well. Pat mixture in
6"x13"x2" pan lined with plastic wrap. Chill.


1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (or eggbeaters)
1 tsp. vanilla
1 c. pecans, chopped
Sift flour and soda, set aside. Cook water, dates, apple and raisins;
bring to a boil. Simmer 3 minutes. Remove from heat and add the
margarine and stir. Cool mixture and then add eggs, oatmeal and the
dry ingredients; add the vanilla and nuts. Cover and refrigerate
overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree
oven for about 24 minutes. Store in the refrigerator in air tight
container. May also add 1 tsp. cinnamon to dry ingredients if desired.


1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda
Boil raisins, dates and water for 3 minutes. Add shortening and cool.
Add eggs, then all remaining ingredients and mix well. Chill. Drop
onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12


1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin
Mix ingredients and boil gently for 5 minutes. Cool and pour into
containers. Store in refrigerator.


1 1/2 c. milk
5 sucaryl tablets
4 eggs, beaten well
2 tsp. vanilla
Put all ingredients together and mix well.


1-2 liter diet Sprite
1 (46 oz.) can chilled unsweetened pineapple juice
1 pkg. blueberry Kool-Aid with Nutrasweet
Chill all ingredients and pour in punch bowl and serve.


1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal
Mash the berries, add soda pop and cook 1 minute. Remove from heat
and stir in Jello until dissolved. Stir in sweetener and pour in jars.
Seal and store in refrigerator. Yields about 1 1/4 cups. You may use
other fruits such as raspberries, peaches or cherries.


2 c. raisins
2 c. water
2 eggs, lightly beaten (you can use eggbeaters or egg whites)
1 tsp. vanilla extract
1/2 c. skim milk
2 c. unsweetened applesauce
3 tsp. Sweet & Low
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
1 c. chopped nuts (optional)
You may substitute the nuts with 1/2 cup mashed bananas for a
uniquely different flavor, if so, mix banana with the wet ingredients.
Preheat oven to 350 degrees. Cook raisins in water until all water is
absorbed, about 30 minutes. Mix all the wet ingredients in one bowl
and all the dry ingredients in a separate bowl. The nuts get added to
the flour mixture then add the flour mixture to the liquid mixture. Fold
in the raisins. Bake in loaf or bundt pan for 35 to 45 minutes or until
toothpick inserted comes out clean.


1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instant vanilla pudding c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned
pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell
and chill until ready to serve.


Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch
Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice,
cornstarch and spice (optional). Let it boil until clear. Pour over
apples. Cover with top crust. Bake 50 to 60 minutes.


1 c. orange juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel nonnutritive sweetener equal to 1/2 cup
1/2 c. nonfat dry milk powder
Mix all ingredients together until well blended.


1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder
At least 3 1/2 hours before serving: Drain pineapple, reserving juice.
In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle
gelatin. Cook over low heat, stirring constantly until gelatin is
dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice,
lemon juice, crushed pineapple and nonnutritive sweetener; cool. In
small bowl with mixer at high speed, beat milk powder with 1/2 cup
ice water until stiff peaks form; gently stir in gelatin mixture until well
combined. Pour into shallow pan; freeze 3 hours or until firm. Makes
8 servings.


1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner,
salt. Bring to boil. Remove from heat. Stir in remaining ingredients
except 1/4 cup graham crackers. Cool about 15 minutes. Divide
mixture into 32 balls. Roll in remaining cracker crumbs and chill.


1/3 c. plain flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
2 tbsp. shortening
2 tbsp. peanut butter
1 tsp. Sweet 'n Low
1 egg, beaten
Mix and stir all ingredients in order (flour, baking soda, baking powder,
salt, shortening, peanut butter and Sweet 'n Low). Add beaten egg
and mix well. Drop by large teaspoon on greased cookie sheet. Bake
at 350 degrees for 10 minutes.


1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil
Mix all together in a large bowl. Shape into balls and place on
ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
(You may add a little more flour if desired.)


2/3 c. oatmeal
2 c. flour
1 tsp. lite salt
1/4 tsp. soda
2 tsp. baking powder
1/3 c. corn oil
2/3 c. salt free peanut butter
1/4 c. Eggbeaters and 1 egg
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute
Sift flour, salt, soda, and baking powder. Cream next 6 ingredients
together add oatmeal, beat. Add flour mixture, stir until it forms a
ball; roll into 1 inch balls. Place on ungreased cookie sheet. Press
down with glass. Bake at 375 degrees for 10 minutes. approx 35
calories per cookie.


1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil,
Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid
mixture, blending one at a time. Add the flour mixture to the liquid
mixture alternately with the milk. Whip the egg whites to stiff peaks
and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in
2 (9") round greased and floured tins. Test. Cake will spring back
when lightly touched. For a drier cake, bake until the cake draws
away from the edge of the pan. Cool.
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for
blending. Fill cake, then frost with whipped cream sweetened to taste
with Fruit Sweet, flavored with vanilla or your favorite flavoring.

Drizzle melted Fruit Sweet around edge of cake. *optional - put thinly
sliced strawberries on top.


2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda
Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla
and beat to blend well. Set aside. Sift the flour, baking powder and
baking soda together and set aside in a small bowl. In a medium size
bowl, slowly blend the flour mixture and the liquid mixture in small
amounts at a time until well mixed. Beat until smooth.
In a separate bowl, beat egg whites until stiff but not dry. Stir a third
of the whites into the batter and then gently fold in the remainder.
Spoon into a greased and floured 9" pan. Bake in a preheated 350
degree oven for 25 to 35 minutes or until an inserted straw or
toothpick comes out dry. Cool for about 5 minutes before turning out
onto rack.


1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over high
heat. Remove, pour in the Bran Buds and stir well. Let the mixture
stand for several minutes. Combine the butter, Fruit Sweet and eggs
and beat well. Then stir in the bran cereal. Pour in the buttermilk and
stir well, then add the flour, baking soda and salt. Beat the batter
until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended.
Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each muffin
is done. The batter can be stored in the refrigerator for up to 6 weeks
and used as needed. Fruit and nuts, such as raisins, cranberries,
bananas and walnuts, can be finely chopped, tossed with a little flour
can also be used to add a little variety.


2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried
apricots until thoroughly blended. Mix the flour and baking soda
together, then combine with the egg mixture alternately with the Fruit
Sweet. Mix until the batter is smooth. Bake in a 9"x12" greased and
floured pan at 340 degrees for 40 minutes or until cake springs back
when pressed lightly. Remove the cake from the oven. Cool, turn out
and cool completely. Flavor is usually better the next day.


12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan
Put cheese in process with egg yolks and Fruit Sweet and blend. Add
milk, powder and process until smooth. Add vanilla, lemon juice and
peel to cheese mixture. Blend until smooth. Beat egg whites until
frothy, then add to the processor and blend for about 2 seconds, until
mixed. Butter the bottom and 1/2 way up the sides of a 9" springform
Pour the graham cracker crumbs into the pan and shake until buttered
area is coated. Leave any extra on the bottom. Pour cheesecake
mixture into pan and bake at 350 degrees with a pan of water in the
oven to prevent drying. Bake for 45 minutes or until inserted knife
emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful
preserve of your choice. Variations: All cottage or all ricotta cheese
may be used. For standard cream cheese cake, substitute 24 ounces
cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit
Sweet. Adjust lemon.


2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda
Beat eggs, melt butter and add to Mincemeat and Fruit Sweet. Sift dry
ingredients, add to mincemeat mix and blend. Spoon and smooth
batter into oiled and floured 8" baking pan. Bake at 350 degrees for
approximately 25 minutes. Top with Orange Cream Cheese Topping.
6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice
Blend all ingredients together. Use on Orange Mince Cake.


2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder
Combine eggs, butter, strawberry apple butter and vanilla. Place the
covered jar of Fudge Sweet into hot water to thin. Add the milk,
Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and
baking soda together and blend with the wet mixture. Pour into two
greased and floured 9" round tins or equivalent. Bake at 350 degrees
for 40 minutes. Cool. Top with whipped cream.


6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour. Pour into a saucepan
and place over low heat on the stove and gradually add milk and
vanilla. Cook, stirring constantly, until mixture has thickened to a
custard consistency, about 15 minutes. Remove from heat. Melt
butter and pour over custard to prevent a skin from forming while it
cools. Makes 3 cups.


4 ripe bananas, peeled
1/2 c. Raspberry Fanciful
Wrap bananas in plastic wrap and freeze overnight. Remove from
freezer, break into 4 or 5 pieces and let stand at room temperature for
about 10 minutes to slightly soften for the processor. Blend the
bananas in a processor or blender until creamy. Add the Raspberry
(or other flavor) Fanciful and blend briefly. This can be served
immediately, or stored in the freezer. Serves 4.


Line 13"x9"x2" pan with a layer of graham cracker squares. Prepare 1
large (6 oz.) package of instant sugar-free chocolate pudding as
directed on the package. Spread over graham cracker layer. Place in
refrigerator to let set a little.
Layer another layer of graham cracker squares over the pudding.
Prepare a second package of chocolate pudding as above and spread
over graham crackers. Refrigerate. Torte may be topped with
whipped cream or Dream Whip when served. This easy dessert is one
that diabetics may enjoy.


2 eggs, well beaten
1 c. Apple Butter
1 1/2 c. flour
1/2 c. raisins
1/2 c. butter, melted
1/2 c. Fruit Sweet
1 1/2 tsp. baking soda
1/2 c. chopped walnuts
Combine the eggs, butter and apple butter. Sift the flour and bake
soda. Add the walnuts and raisins to the flour mixture and blend. Add
the flour mixture to the egg mixture alternately with the Fruit Sweet.
Pour the batter into a greased tube pan and bake at 375 degrees for
30 to 35 minutes. Turn out and cool before serving. Serve with
whipped cream.


2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream
Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly
blended. Add the carrots and stir well. Pour in the Fruit Sweet and
cream and stir until completely blended. Pour the filling into the pie
shell and bake at 350 degrees for 35 minutes or until a knife inserted
in the center comes clean. Serve with whipped topping.


2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream
Add cream of tartar to egg whites, beat until stiff, but not dry. Fold
into Strawberry Fanciful. Fold the whipped cream into the fruit
mixture. Chill before serving or freeze for frozen mousse. For flavor
variation try: Strawberry, blueberry, orange pineapple, pineapple
berry or peach.


1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding
Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)
Can be served as a side dish with mixed fruit (fresh) or mix fruit and
topping in bowl.


Place a sheet of plastic wrap in the bottom of a cookie sheet. Smooth
a thin layer of fruit butter with the edge of a pancake turner. Place in
the oven to dry at the lowest heat, about 120, for about 2 hours, or
until dry, then remove and cool. Peel off and roll in plastic wrap. For
variety, sprinkle with finely chopped walnuts before drying.


1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet
Beat egg whites until stiff but not dry. Fold into the apricot apple
butter. Whip the cream until stiff, adding the Fruit Sweet. Fold the
whipped cream into the apricot mixture. Freeze.


2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped
Sift flour and baking powder; set aside. Blend the eggs, butter or oil,
Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend
thoroughly. Add walnuts. Pour mixture into greased and floured
8"x8" baking pan. Bake at 350 degrees for about 15 minutes, until
cake springs back at a light touch. Doubled recipe will fit into double
size cookie pan.


1 1/2 c. chilled whipping cream
3 tbsp. Fruit Sweet or to taste
1 tsp. vanilla
Prepare Fudge Sweet Brownies (see recipe below). Whip cream, Fruit
Sweet and vanilla and use as filling and topping for layers of brownies.
Low-Fat Substitute: About 3 cups frozen whipped topping, thawed.
Substitute your favorite flavoring for the vanilla, such as 1 tablespoon
instant coffee or 1 tablespoon concentrated orange juice.


1 c. plain yogurt
8 oz. light cream
8 packets Equal sugar
1 tsp. vanilla.
Mix all ingredients together.


1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.


1/4 c. granulated brown sugar, replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar
replacement, maple syrup, margarine and water. Cover with a paper
towel and microwave on high for one minute. Allow to sit, covered for
one minute, then stir to mix in the melted margarine. Stir in the
almonds. Cut each of the biscuits into four pieces.
Roll each piece into a ball. Dip each piece into the syrup mixture then
place in a microwave safe ring mold. Arrange all coated balls
uniformly around the ring mold. Pour any remaining syrup over the
balls in the mold.
Microwave on medium (50% power) for 5 to 6 minutes, turning the
mold 1/4 turn after each two minutes. Remove from oven and
immediately cover with waxed paper. Allow to sit undisturbed 5
minutes; then turn out onto a serving dish. Divide into 10 servings.
About 80 calories per serving.


1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. 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.


1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Boil dates and prunes in the one cup of water for 3 minutes; add
margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts,
spices and vanilla. Add to fruit mixture. Stir to blend. Pour into
baking dish. Bake at 350 degrees for 25 to 30 minutes.


2 small (whole) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
In medium bowl, combine carrots, zucchini, salt and poultry
seasoning. Spoon about 1/2 cup mixture into each pocket (each
breast should open similar to a butterfly); secure with toothpicks. In
place chicken in a Med size skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender. Remove toothpicks. Makes 4 servings, 180
calories per serving.


1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine
until mixture resembles coarse crumbs. Press firmly in bottom and
sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8
to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup
skim milk. Let stand one minute.
Heat, stirring constantly until gelatin dissolves. In blender or food
processor, blend ricotta until smooth and add gelatin mixture,
remaining 1 cup milk and vanilla. Continue blending until completely
smooth. Remove half the mixture, set aside. To mixture still in
blender, add 6 packs sugar substitute and cocoa. Blend thoroughly.
Pour blender mixture into crust, chill for 30 minutes or until partially
set. At the same time, chill remaining mixture for 30 minutes.
Prepare whipped topping mix according to package directions gradually
adding remaining 6 packets sugar substitute. Whisk into reserved,
chilled mixture until blended smoothly. Spoon over chocolate layer;
chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch)
pie or 8 servings.


1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded
In a 2-quart microwave safe casserole, combine the rice, water,
orange juice, margarine and salt. Cover, microwave on High for 5
minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave
on High for an additional 10 minutes, turning the bowl after 5 minutes.
Do not uncover the bowl. Allow to set covered for an additional 10
minutes or until all of the liquids have been absorbed. Immediately
before serving, fluff with a fork, add orange sections and mix gently.
Serve with pride. Makes about 6 (100 calories) servings.


1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips
Cream together margarine and fructose, beat in egg, water and
vanilla. Combine flour, baking soda and salt in sifter. Sift dry
ingredients into creamed mixture, stirring to blend thoroughly. Stir in
chocolate chips. Drop by teaspoonsful onto lightly greased cookie
sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
Makes 30 cookies.


1 (3 oz.) chicken breast, boned & skinned
2 tbsp. (any brand) bottled diet Italian dressing
Marinate chicken in dressing overnight in covered casserole. Bake for
one hour at 350 degrees. No additional seasonings are necessary.
Will be very tender and juicy,.


12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch
square pan. Cover and freeze. Makes 4 servings.


2 c. cranberries
2 apples
1 c. orange juice
Grind together the cranberries and apples, using a sweet apple. (May
also use blender). Add orange juice, chopped nuts and sweetener to
taste. Refrigerate several hours before using.


2 eggs
1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs
Beat eggs, sweetener and baking powder. Add dates, flour and nuts.
Stir in bread crumbs. Chill, then measure by teaspoon on a greased
cookie sheet. Bake at 375 degrees for 12 minutes.