Oatmeal Cookies
1 1/2 c. all purpose flour
1 1/2 c. reg. oatmeal uncooked
Sugar substitute to equal 1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. reduced calories margarine
softened
3 tbsp. cold water
Combine all ingredients except margarine and water. Cut margarine into dry mixture with pastry blender or knife blend until mixture resembles coarse meal. Sprinkle cold water over surface stir with fork until moistened. Roll dough to 1/4 inch thickness on waxed paper. Cut into 24 round or squares. Place cookies on non-stick cookie sheet. Bake at 350 degrees for 15 minutes. Yields 24 cookies. Amount 1 cookie. Exchange 1 bread.

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Apple Cinnamon Oatmeal
1 1/2 c. water
1/4 tsp. salt
2/3 c. quick cooking oatmeal
1 med. apple peeled and grated
1 tsp. cinnamon
2 tbsp. raisins
Sugar substitute to taste
Bring water and salt to boil in saucepan. Stir in oatmeal apple cinnamon and raisins. Reduce heat and cook 1 minutes until water is absorbed. Serve hot with sugar substitute. Yields 3 servings. Amount 1/2 cup. Exchange 1 bread and 1 fruit.

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Berry Pudding
3 c. fresh or frozen unsweetened
berries
3 tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. cinnamon
1 c. water
1/2 tsp. vanilla or almond extract
Sugar substitute to equal 1 c. sugar
Combine 1 cup berries cornstarch salt cinnamon and water in saucepan. Cook over medium heat until mixture thickens stirring constantly. Add vanilla or almond extract remaining 2 cups berries and sugar substitute mix well. Cool and serve. 6 servings. Amount 1/2 cup. Exchange 1 fruit.

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Biscuits
1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 c. buttermilk
5 c. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening
Combine yeast and water let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture to dry mixture stirring with fork until dry ingredients are moistened. Turn dough out on floured surface and knead lightly about 3-4 times. Roll dough to 1/2 inch thickness cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets. Bake at 400 degrees for 10-12 minutes. Yields 36 biscuits. Serving 1 biscuit. Exchange 1 bread and 1 fat.

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Cornbread Dressing
3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery finely chopped
3/4 c. onion finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Combine all ingredients in mixing bowl mix well. Turn into non-stick dish. bake at 350 degrees for 45 minutes or until light brown and set . 8 servings. Each serving 3/4 cup. Exchange 1 bread and 1/2 fat.

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Creamed Potato Soup
4 med. potatoes peeled and cut into
eighths
1 sm. onion cut into eighths
4 green onions coarsely chopped
1 clove garlic minced
2 (10 1/2 oz.) cans no-salt added
chicken broth undiluted
1 c. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg
Combine potatoes onion green onions garlic and broth in a heavy 3 quart saucepan. Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth. Combine pureed mixture with milk and remaining ingredients stirring until well blended. Reheat soup to serving temperature or cover and refrigerate until chilled. Amount 3/4 cup. Exchange 1 starch 85 calories.

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