Low-Fat, Sugar-Free Pumpkin Pie Contributed by Diane S. 1 box sugar-free Cook 'n Serve Vanilla Pudding skim milk 1 16 oz. can pumpkin 1 1/2 tsp. pumpkin pie spice 1 pie shell (pre-baked) Prepare the pudding according to package directions, using skim milk. Let cool slightly. Add pumpkin and pumpkin pie spice and blend well. Pour into baked pie shell and chill. Do not prepare too many hours in advance or shell will become soggy.

ingredients:

your favorite 8-9" unbaked pie crust

pie filling:

3/4 cup of dates + 2 extra dates

3 egg whites

1 Tablespoon pumpkin pie spice

1/8 teaspoon cinnamon

2 drops maple flavoring (optional)

1 3/4 cup solid pumpkin (1/2 29-ounce can)

3/4 cup (6 ounces) low fat evaporated milk (whole is OK; not skim)

instructions:

Preheat oven to 400 degrees.

In food processor or blender, beat together dates and 1 egg white, adding the second and third egg whites separately. Purée for several minutes, until smooth. Add remaining ingredients except milk. Blend 1-2 minutes. Stir in milk by hand; then beat an additional minute. Pour into unbaked pie shell.

Protect pie crust from burning by using aluminum foil as a shield over the fluted edges until the last 5-10 minutes of baking time. Bake 10 minutes at 400 degrees and 40-50 minutes at 350 degrees. Toothpick will come out nearly clean when done.

Apple Pie - sugarfree

• 3 cooking apples
• 11 oz. jar of Steel's Gourmet Honey Nature Sweet
• 2 Tablespoons margarine
• 2 Tablespoons corn starch
• 2 Tablespoons raisins (optional)
• nutmeg & cinnamon to taste

1. Peel, core and slice apples.
2. Mix remaining ingredients.
3. Pour into pie shell.
4. Bake 400 degree for 45 minutes on cookie sheet.

Diabetic Strawberry Jam - sugarfree

4 c Strawberries, halved
1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2 envelops)

Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.

Cheesecake - sugarfree

Yield: 12 Servings

Nonstick Cooking Spray
1/4 c Graham-Cracker Crumbs
1 pk 8oz Light Cream Cheese Neufchatel
1 pk 15oz Reduced-Fat Cottage Cheese
3/4 c Unsweetened applesauce
2 Eggs
1 1/2 t Vanilla Extract
1/2 t Grated Lemon Peel
1/4 t Salt
1 pt Strawberries

Cover outside of 8x3" spring form pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled.
To serve, carefully remove cheesecake from pan. Slice strawberries; arrange on top of cheesecake.

Diabetic Apple Pie - sugarfree

Yield: 8 Servings

2 Pie crusts. Use your own favorite
8 Medium apples tart are best.
4 T Butter or margarine
4 T Ground cinnamon
8 pk Sugar substitute (like Equal)
1/2 c Raisins (optional)

Put one pie crust in the bottom of a 9 inch pie plate. Use a fork to prick the bottom crust in several places. Using one of the Tablespoons of butter, dot the bottom crust with small pieces of butter. Next put on two of the apples, sliced, peeled and cored. On top of that sprinkle two packets of sugar substitute and a tablespoon of cinnamon. Next sprinkle 1/8 of a cup of raisins, if you're using them. This completes one layer. Start again with the butter, then the apples, etc. Make 4 layers, using all the remaining ingredients. This will give you an over-flowing pie. Place the top crust on pinch the edges and put a vent in the top. Bake at 375 degrees for 40 - 50 minutes. The pie is done when the crust has turned a nice golden brown.

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until mixture is smooth. Pour into shallow 2-qt. freezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer until ready to serve.

1 1/4 c. cooked pumpkin
1/4 c. frozen apple juice concentrate
1/2 tsp. sweetener (Sucaryl)
1/4 tsp. allspice
1 tsp. cinnamon
4 oz. canned milk
3 egg yolks
1/4 tsp. salt
1/2 tsp. nutmeg
1 pkg. Knox gelatin
1/4 c. cold water
3 egg whites
1 tsp. apple juice concentrate
1/2 tsp. vanilla

Mix together first 9 ingredients in top of double boiler. Cook over hot water, stirring, until thick. Stir in Knox gelatin softened in cold water. Chill until it begins to mound. Whip egg whites. Add apple juice concentrate and vanilla. Fold into pumpkin mixture. Pour into 9-inch baked pie shell and chill. Top with whipped cream.

CHICKEN BARLEY SOUP (LOW CAL)

Serving Size : 8 servings Preparation Time:

Amount	Measurement	Ingredient	Preparation Method
3	lb	Chicken, Cut in pieces
1/2	c	Uncooked barley
9	c	Water
2	tb	Lemon Juice
3		Celery stalks with leaves
1	sm	Onion
1/2	c	Chopped onion
1/2	c	Finely chopped carrot
1/2	c	Chopped fresh parsley
1	tb	Salt
1/2	ts	Pepper, freshly ground
1/4	ts	Celery seed
1 1/2	c	Green beans cut, fresh

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)
Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.
Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)
Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.
Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.
11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit & veg. choice

Low-Fat Potato Salad

Serving Size : 8

Amount	Measurement	Ingredient	Preparation Method
1 1/2	Pounds	small salad potatoes
3/4	Cup	plain fat-free yogurt
3	Tablespoons	white wine vinegar
1	Tablespoon	minced fresh dill
1	Tablespoon	minced fresh parsley
2	Teaspoons	minced fresh tarragon
1/2	Medium	onion	chopped
1		celery rib	chopped
1	Small	carrot	coarsely shredded

Cook potatoes until tender but firm; cool and slice. In a large bowl,
combine remaining ingredients. Add potatoes and stir until well
coated. Chill for several hours. Yield: 8 servings.
Exchanges: 1 starch
Nutritional Information: Serving Size: 1/8 recipe
Calories: 78 Sodium: 19 mg Cholesterol: trace Carbohydrate: 17 gm
Protein: 3 gm Fat: trace