Other recipes in this category
  • Chocolate Sauce
    3 tbsp. cocoa
    4 tsp. cornstarch
    1/3 c. instant dry milk
    10 (1 gram) pkg. Equal
    1/8 tsp. salt
    1 tbsp. margarine
    2 tsp. vanilla
    Stir cocoa cornstarch dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding. 2 tablespoons per serving. Calories 31 cholesterol 3 grams protein 1 gram fat 2 grams NA 52 milligrams. Food exchanges per serving 1/2 vegetable. Low sodium diets - omit salt.
  • Easy Sugar-free Dessert
    1 (6 oz.) pkg. sugar-free Jello
    2 c. hot water
    1/2 pkg. Crystal Light lemonade mix
    2 c. water
    3 c. Cool Whip
    1 angle food cake
    Dissolve Jello in hot water. Add lemonade mix and water. Chill until slightly thickened beat until frothy and fold in Cool Whip. Fold in cake broken in pieces. Put into 9 x 13 inch pan and chill.
  • Pineapple Pudding
    3/4 c. dry non-fat milk
    1 egg
    30 drops liquid sweetener
    1 tsp. vanilla
    1 sm. can crushed pineapple drained
    but save juice
    Add enough water to pineapple juice to make 1/2 cup. Mix all except pineapple and cook until almost thick. Add pineapple and continue to cook until thick.
  • Celery Salad
    4 c. slivered celery sliced diagonally
    2 heads Boston lettuce
    1 (12 oz.) yogurt
    1 1/2 tbsp. lemon juice
    1 1/2 tbsp. DiJon mustard
    4 tbsp. finely chopped parsley
    Salt and pepper
    Cover and cook celery in very small amount of boiling water. Cook for 3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt lemon juice mustard and parsley. Season to taste and pour dressing over celery.
  • Fig Oat Bites
    1 1/2 c. flour
    1/2 tsp. soda
    1/4 tsp. cinnamon
    1/2 c. margarine softened
    1/2 c. honey
    1/4 c. skim milk
    2 egg whites
    2 c. Kellogg s Common Sense Oat Bran
    cereal
    1 c. chopped Blue Ribbon ??? or
    mission figs
    Stir together flour soda and cinnamon. Set aside. In large mixing bowl beat together margarine honey milk and egg whites. Add flour mixture stirring until combined. Mix cereal and figs drop by tablespoon onto lightly greased baking sheet. Flatten slightly with bottom of floured glass. Bake at 375 degrees for about 10 minutes or until lightly browned. Yield 3 dozen cookies. 2 cookies = 170 calories