~~Pattianne's "Diet" Kitchen~~Desserts

Pattianne's "Diet" Kitchen

Diet Desserts
Page 1

Oh!...that's a Low/Cal/Fat "Pumpkin Pie" above with dollops of yogurt!!..lol

Some of these recipes you will see on my other recipe pages too...
"ENJOY"!

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Recipe #1 Adobe Bars Low/Calorie/Fat 1/4 cup butter 1 whole egg and 2 eggs seperated 1/4 teaspoon salt 1/4 cup shortening 1 cup chopped nuts 1 teaspoon baking powder 1/2 cup semisweet chocolate pieces 1 cup miniature marshmallows 1 cup light brown sugar (packed) 1 cup sugar 1 1/2 cups flour Preheat oven to 350. Cream shortening, butter and sugars. Beat in the whole egg and two egg yolks. Sift flour, baking powder and salt together. Combine the two mixtures and blend thoroughly. Spread batter in greased 9" X 13" pan. Sprinkle nuts, chocolate chips and marshmallows over the batter. Beat the 2 egg whites until stiff. Fold in the brown sugar and spread this on top of the mixture. Bake 35 minutes - you should watch it so your meringue doesn't burn. Cool and cut into bars. Nutrition Facts: Total Calories: 230 Carbohydrates: 34.36 g Total Fat: 9.99 g Protein: 2.71 g Sat Fat: 3.21 g Fiber: 1.12 g Cholesterol: 17 mg Sodium: 81 mg Pattianne's Country Kitchen

Recipe #2 Red, White and Blue Cookie Pizza **This can be Low calorie too see below: 1 18-oz. package sugar cookie dough 1/2 cup whipping cream 8 oz. container vanilla yogurt 1 pint of strawberries or raspberries 1 pint blueberries Grease and flour a 14-inch pizza pan. Spread cookie dough along the bottom and bake at 350 degrees for 15 minutes. Set aside to cool. Meanwhile whip whipping cream until fluffy and fold in vanilla yogurt. Spread mixture evenly over cooked dough. Top with strawberries and blueberries and slice and serve. Yummm!!! **The Skinny: Use fat free whipped topping and fat free yogurt... From "Red Witch" "Thank-You Red Witch"!! Pattianne's Country Kitchen

Recipe #3 Red, White and Blueberry Crisp "YUMMY"!! Easy/Quick Low Calorie!! 2 cup blueberries 2 Tbsp sugar 2 cups strawberries, hulled and quartered 1/2 cup uncooked old-fashioned oats 2 Tbsp unpacked brown sugar (can use brown sugar sweetener) 2 Tbsp reduced-calorie margarine, melted 1/2 cup lite whipped topping Toss blueberries with 1 tablespoon of granulated sugar in a small bowl; set aside. Toss strawberries with remaining tablespoon of granulated sugar in another small bowl; set aside. Preheat oven to 375°F. Stir together oats, brown sugar and margarine in a third small bowl; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. Makes 8 servings. (Note: Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.) "ENJOY"!! Pattianne's Country Kitchen

Recipe #4 Chocolate Cheesecake "YUMMY"!! Low/cal/fat Diabetic Exchanges below 1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed 1/3 cup reduced-calorie margarine, melted 1/4 teaspoon ground cinnamon Cooking spray 1 (.25 ounce) envelope unflavored gelatin 1 cup fat-free milk 2 1/2 (8 ounce) packages 1/3-less-fat cream cheese softened 2 teaspoons vanilla extract 14 tablespoons granulated sugar substitute with sweetener 1/4 cup unsweetened cocoa 5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely crushed Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. "ENJOY"! Serves 10. Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 1 1/2 Starch, 3 Fat. Pattianne's Country Kitchen

Recipe #5 Jamocha Cheesecake Shake Low/fat/calorie/sugar 1/2 cup 1% Milk 1/4 cup 1% Cottage Cheese 1 Tbsp Cocoa, unsweetened dry powder 1 small tsp Instant Coffee Crystals 4-6 packets of Splenda (or sweeten to taste) 1 frozen medium-sized banana Crushed Ice (optional) Place Milk, Cottage Cheese, Cocoa and Splenda in blender-- blend until smooth, about 30 seconds. Add frozen banana, broken into pieces -- blend until smooth. If you want your frozen treat thicker, add crushed ice (or frozen coffee)-- blend until smooth. Makes one large serving. This recipe can easily be doubled in most blenders to make enough for 2-3 people. An addition of 1/4 tsp nutmeg or cinnamon or cardamon is a great flavor in this shake. TIP: You must blend the cottage cheese until smooth before adding the frozen fruit. Note: If you have a strong blender, you can also freeze coffee ahead of time in ice-cube trays to add and it makes it coffee-lishous! Number of Servings: 1 Amount Per Serving: Calories: 212.8 Total Fat: 3.1 g Cholesterol: 8.4 mg Sodium: 285.4 mg Total Carbs: 38.2 g Dietary Fiber: 4.6 g Protein: 13.4 g From "BigGranny May" Seattle WA. U.S.A. "Thank-you" BigGranny May! Pattianne's Country Kitchen

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Recipe #6 Light Carrot Muffins Low/fat/calorie 2 cups whole wheat flour 2 tsp. baking soda 1/4 tsp. salt 2 tsp. cinnamon 4 egg whites (you can use regular egg beaters if you don't have eggs) 1/4 cup canola oil 3/4 cup low-fat buttermilk (use buttermilk powder with dry ingredients and water with wet ingredients) 3/4 cup sugar 1/4 cup honey 2 tsp. vanilla 2 cups grated carrots 1 apple, grated 1/2 cup raisins 1/4 cup chopped nuts, toasted (I didn't toast them) Preheat oven to 350 F*. Spray 24 muffin cups with nonstick spray or use paper liners. Set aside. Combine flour, baking soda, salt and cinnamon, and stir to mix. Set aside. In large bowl, lightly beat egg whites with a fork; add oil, buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Add carrots, apple, raisins and nuts. Stir to combine. Add flour mixture to carrot mixture and stir just until moistened. do not overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, or until top of muffin springs back when you touch it lightly. Serves 24. Nutritional Info: Amount Per Serving Calories: 116.3 Total Fat: 3.6 g Cholesterol: 0.2 mg Sodium: 154.6 mg Total Carbs: 19.9 g Dietary Fiber: 2.1 g Protein: 2.5 g Pattianne's Country Kitchen

Recipe #7 Peanut Butter Jumbo Cookies Low/Calorie/Fat Loaded with chocolate, oatmeal and peanut butter. These chewy cookies can't get much better! 15 Minutes to Prepare and Cook 1/2 cup butter or margarine, softened 1 cup packed brown sugar 1 cup sugar 1 1/2 cup peanut butter 3 eggs 2 tsp baking soda 1 tsp vanilla 4 1/2 cup uncooked rolled oats 1 cup semisweet chocolate chips 1 cup mini M&Ms Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper. Cream butter, sugars, peanut butter and eggs in large bowl until light. Blend in baking soda, vanilla and oats until well mixed. Stir in chcolate chips and candy pieces. Scoop out dough for each cookie. Place on prepared cookie sheets, spacing about 2 inches apart. Press each cookie to flatten slightly. Bake 10 -15 minutes or until firm in center. remove to wire racks to cool. Makes about 54 cookies. If you decide to make them large use about 1/3 cup dough per cookie and bake for 15-20 minutes Makes 18 cookies. Amount Per Serving: Calories: 149.0 Total Fat: 7.9 g Cholesterol: 16.8 mg Sodium: 99.4 mg Total Carbs: 17.8 g Dietary Fiber: 1.2 g Protein: 3.2 Pattianne's Country Kitchen

Recipe #8 Chewy Mango Granola Cake Bar 50 grams of Quick Oats (approx. 1/2-1 cup) 1 tsp Honey 100 grams of Mango (approx 1/2 cup cubed) 2 Tbsp Brown Sugar (can use Splenda) 1 tsp Unslted Butter (can be substituted with any nut butters) 1/8 tsp Salt 2 tsp Olive Oil (can be substituted with canola oil) 1/4 tsp Ground Cinnamon Put the oats, cinnamon, brown sugar (1 Tbsp) and salt in one bowl. Put the honey, butter and olive oil in a different bowl. Mix in the mango in the dry ingredient bowl and mash until there are tiy chunks of mango. Put the wet ingredients in the bowl with the mashed mango and mix together. Place on a tin tray and sprinke brown sugar on top. Toast it in a toaster for 5 mins and cut in half. Then flip it very carefully and toast it for another 5 mins. Let it cool. "ENJOY"! Serves 2. Amount Per Serving: Calories: 249.0 Total Fat: 8.3 g Cholesterol: 5.1 mg Sodium: 166.0 mg Total Carbs: 41.4 g Dietary Fiber: 3.6 g Protein: 4.5 g Pattianne's Country Kitchen

Recipe #9 Banana-Nut Bread Very Low/Calorie/Fat/Carb 1 cup mashed ripe bananas 1/3 cup low-fat buttermilk 1/2 cup packed brown sugar 1/4 cup margarine 1 egg 2 cups sifted whole grain flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans Preheat oven to 350? F. Lightly oil a 9x5-inch loaf pan. Stir together mashed bananas and buttermilk; set aside. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended. Stir in nuts and turn into prepared pan. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing. Makes One loaf--Serving Size: 1/2-inch slice. Amount Per Serving: Calories: 145.2 Total Fat: 6.8 g Cholesterol: 11.4 mg Sodium: 197.6 mg Total Carbs: 20.0 g Dietary Fiber: 2.3 g Protein: 2.8 g Pattianne's Country Kitchen

Recipe #10 Fruit Salad Low/Calorie 1/2 Galia Melon, watermelon (Med sized) or cantelope 1/2 Cantaloupe Melon (med sized) 1 Large can fruit salad (in Fruit juice) 411g 1 Cup Grapes 10 Strawberries 1 Banana Prepare melon. Slice in half and remove pips. Cut into cubes and place in a large bowl. Chop the rest of the fruit into small chunks and add to the bowl. Drain the canned fruit salad and chop into bite size pieces if needed. toss and serve Serves 4-6. (200g Servings). Amount Per Serving: Calories: 95.8 Total Fat: 0.6 g Cholesterol: 0.0 mg Sodium: 11.3 mg Total Carbs: 23.8 g Dietary Fiber: 2.6 g Protein: 1.6 g Pattianne's Country Kitchen

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Recipe #11 Cottage Cheese Pancake Low/fat/Calorie 15 Minutes to Prepare and Cook 1/2 cup fat free cottage cheese 4 egg whites 1/2 cup old fashioned oats tsp vanilla extract or maple flavoring (optional) Put all ingredients in blender (put wet ingredients in 1st for easier mixing) Blend until combined into a batter. Heat non-stick skillet over medium heat. (Use a little non-stick cooking spray to help keep from sticking) Pour onto skillet in silverdollar sized pancakes & allow to cook until small bubbles form (about 4-5mins) then flip & allow to cook an additional 4-5 mins. Makes approx 6 pancakes. Serve with sugar free maple syrup. Serves 2. Amount Per Serving: Calories: 139.8 Total Fat: 1.7 g Cholesterol: 2.5 mg Sodium: 114.7 mg Total Carbs: 14.2 g Dietary Fiber: 2.0 g Protein: 16.8 g Pattianne's Country Kitchen

Recipe #12 Buttermilk Brownies (with chocolate frosting) "YUMMY"!! Diabtic/Low/Cal/Fat Diabetic Exchanges below: These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. Cut into small squares. 1 Cup water 1/3 Cup canola oil 2 Cup flour 2 Cup sugar 1/4 Cup cocoa 1/2 Cup buttermilk 1 teaspoon baking soda 1 large egg white, well beaten Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with non-stick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. "ENJOY"!! Makes about 3 1/2 Dozen Brownies. Chocolate Buttermilk Frosting: Buttermilk, made from nonfat milk, is low in fat with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 tablespoons margarine 1/3 Cup buttermilk 1/4 Cup cocoa 1 box (16 oz.) confectioner's sugar 1/2 teaspoon vanilla extract Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Diabetic Exchanges: 1 other carb; 1 fat. Pattianne's Country Kitchen

Recipe #13 Banana Raisin Muffins Low/Calorie/Fat 1/4 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups whole wheat flour 1/4 cup olive oil 1/4 cup 1% milk 2 medium bananas, mashed (around 1 cup) 1 teaspoon vanilla 1/3 cup raisins Preheat oven to 375º F. Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients. Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened. Fold in raisins. Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter. Bake 15-20 minutes or until golden brown. Remove from pan right away. Serves: 6 Serving Size: 1 muffin. NUTRITION INFO: Calories: 277 Fat: 9.5 g Carbohydrates: 46.2 g Protein: 5.1 g Pattianne's Country Kitchen

Recipe #14 Mystery Pie Low/Cal/Fat/Diabetic Exchanges below: 3/4 Cup all-purpose flour 1/2 Cup sugar 1/4 tsp. salt 1/2 tsp. cinnamon 2 Tbsp. vegetable shortening 1/3 Cup light molasses 1-1/2 tsp. baking soda 1 egg, beaten 3/4 Cup evaporated skim milk 1/2 tsp. almond extract 2 Cups beet pureé** 1 (9-inch) deep-dish pastry shell (can use frozen thawed) **NOTE: Baby food is a quick source of beet pureé, or you can make your own using canned sliced or diced beets in a blender or food processor. You can't taste the beets! Preheat oven to 400°F. Combine flour, sugar, salt, and cinnamon, cut in shortening, and mix until it resembles coarse crumbs. In another bowl, combine molasses and baking soda. Stir in the egg, evaporated skim milk, flavoring and pureé. Pour half the liquid mixture into pie shell; add 1/4 of the crumbs and stir. Pour in the remaining liquid mixture and top with remainder of the crumbs. This time, do not stir. Bake 12 minutes until crust starts to brown. Reduce oven temperature to 325°F and bake for 45 minutes, until pie is firm. Makes 8 Servings. Per Serving: 204 Cal 4 gm Fat (1 gm Sat Fat) 38 gm Carb 31 mg Chol 136 mg Sodium 5 gm Protein 1 gm Dietary Fiber 114 mg Calcium. Exchanges: 1 Starch/Bread 1 Vegetable 1 Fat. From Carole in Surrey, B.C. Canada "Thank-YOU"! Carole Pattianne's Country Kitchen

Recipe #15 Dreamy Chocolate Fudge A creamy delight! Very Low Calorie/Fat/Carb 1-1/2 cups sugar substitute 2/3 cup evaporated 2% milk 2 tablespoons stick butter 1/4 teaspoon salt 2 cups miniature marshmallows 1-1/2 cups semi-sweet chocolate chips 1 teaspoon vanilla walnuts, pecans optional Combine sugar substitute, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, nuts (if useing) and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge. If you have any left! NUTRITION INFO: Calories: 38 Fat: 2.2 g Carbohydrates: 5.8 g Protein: 0.4 g Pattianne's Country Kitchen

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Recipe #16 Caramelized Pears (w/toasted almonds and yogurt) Very Low/Calorie/fat Low/Carb 3 ripe pears, scrubbed, quartered, cored and thinly sliced 1 tablespoon firmly packed brown sugar 1 tablespoon unblanched almonds, sliced 1/2 cup lowfat vanilla yogurt Place a broiler rack about 3 inches from source of heat. Heat the broiler. Arrange the pears in a shallow, flameproof dish in concentric circles, slightly overlapping each other. Sprinkle with the brown sugar. Broil until the brown sugar has carmelized and pears begin to brown, about 5 minutes. Sprinkle with the almonds and broil for about 1 minute or until almonds turn golden. Serve warm, topping each serving with a dollop of vanilla yogurt. "YUM"! Serves: 4 NUTRITION INFO: Calories: 132 Fat: 2.1 g Carbohydrates: 28.4 g Protein: 2.7 g Pattianne's Country Kitchen

Recipe #17 Baked Rice Pudding Very Low/cal/fat/carb A yummy dessert made with complex carbs. 3 egg whites 1 egg 1 1/2 cups 1% milk 1/4 cup sugar 1 teaspoon vanilla extract 2/3 cups cooked brown rice 1/3 cup dates (chopped) pinch of nutmeg or cinnamon In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy. Add cooked rice and dates and mix well. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean. Serve warm or chilled with a sprinkle of nutmeg or cinnamon. Serves 4. Fat: 2.5 g Carbohydrates: 35.8g Calories: 197.1 Protein: 8.1g Pattianne's Country Kitchen

Recipe #18 Banana Pancakes VeryLow/Fat Low/Calorie 1 cup flour 2 tsp baking powder 1 banana, mashed 1-1/4 cups soy milk 1 tbsp sweetener sliced fresh fruit (garnish) In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining soy milk to the dry mix and stir together until "just mixed." Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Garnish with fresh fruit and maple syrup. Serves 3. NUTRITION INFO: Calories: 247 Fat: 2.6 g Carbohydrates: 48.4 g Protein: 9.3 g Pattianne's Country Kitchen

Recipe #19 Vegan French Toast VeryLow/Fat/Calorie 1 1/2 cups soy milk 2 tbsp flour 1 tbsp nutritional yeast 1 tsp sweetener 1 tsp cinnamon 8 bread slices fruit (garnish) In a large bowl, whisk together the milk, flour, yeast, sweetener, and cinnamon vigorously. Soak 1 slice of bread in batter until bread is gooey. Fry in a non-stick pan or a lightly oiled frying pan on medium heat until golden. Flip and fry other side. Repeat until batter is gone. Garnish with fruit and maple syrup. Makes 8 servings (1 slice of bread each.) Amount Per Serving: Calories: 162.2 Total Fat: 3.4 g Cholesterol: 0.0 mg Sodium: 185.7 mg Total Carbs: 28.2 g Dietary Fiber: 3.6 g Protein: 6.2 Pattianne's Country Kitchen

Recipe #20 Buttermilk Syrup Low/Calorie/Fat Delicious! 7 Minutes to Prepare and Cook 1 stick butter 1 cup sugar 1/2 cup buttermilk 1 tsp. light corn syrup 1/2 tsp. baking soda 1 tsp. vanilla In a saucepan, combine and boil, all of the ingredients EXCEPT the vanilla. Continually stir the mixture for approximately 5 minutes (from the time it starts to boil) or until it reduces down. Take off heat and add the vanilla! This is SOOO delicious you can eat it over pancakes, ice cream or anything else you want!!!! Serves 10. Amount Per Serving: Calories: 167.4 Total Fat: 9.3 g Cholesterol: 25.1 mg Sodium: 141.6 mg Total Carbs: 21.3 g Dietary Fiber: 0.0 g Protein: 0.5 g Pattianne's Country Kitchen

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Recipe #21 Applesauce Oatmeal Pancakes Low/Cal/fat Prep Time: 10 minutes Cook Time: 5 minutes 1/2 cup all-purpose flour (or substitute whole wheat flour for half the amount) 1/2 cup quick-cooking or old-fashioned oats 1/2 cup fat-free milk 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup sugar 1/2 cup unsweetened applesauce 2 large egg whites 1 tbsp canola oil Place ingredients in a medium bowl and whisk until well blended. Heat a griddle to 375 degrees (medium). When griddle is hot, pour about 1/4 cup of pancake batter per pancake. Cook until bubbles appear and edges are puffed. Flip the pancakes and cook until golden. Makes about 8 pancakes. Per two-pancake serving: Calories 248, Calories from Fat 46, Total Fat 5.2g (sat 0.6g), Cholesterol 1mg, Sodium 309mg, Carbohydrate 42.7g, Fiber 2.9g, Protein 7.8g Pattianne's Country Kitcehn

Recipe #22 Chocolate-Banana Trifle Low/Cal 2/3 cup sugar 2/3 cup evaporated fat free milk 3 Tbsp unsweetened cocoa 1 Tbsp cornstarch 1/4 Cup Kahlua (coffee flavored liqueur) 2 cups sliced bananas, divided 2 Tbsp lemon juice 16 ounce angel food cake, cut into 1 inch cubes 2 (1.4 ounce) English Toffee candy bars, chopped (such as Heath or Skor bars) 3 Cup skim milk or 2% milk 3 (3.4 ounce) pkgs. vanilla instant pudding mix (not sugar free) 12 ounce container reduced calorie whipped topping, thawed and divided Combine sugar, evaporated milk, cocoa and cornstarch in saucepan. Bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes) stirring frequently. Remove from heat; stir in Kahlua and cool. Combine slices bananas with lemon juice and set aside. Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 T. for topping and set aside. Beat 3 cups milk and pudding mix at medium speed until well blended. Stir in cake mixture. Cover; chill 15 minutes. Spoon half of cake mixture into trifle dish or bowl. Arrange 1 cup of bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; ending with whipped topping. Sprinkle with reserved 1 tab. chopped candy bars. Chill one hour. Pattianne's Country Kitchen

Recipe #23 Banana Chocolate Parfait Very Low/Fat Low/Cal Prep Time: 10 minutes 1 3 1/2-ounce box fat-free chocolate pudding and pie mix 1 3/4 cups cold nonfat milk 2 large bananas 2/3 tub fat-free or lite whipped topping 1/2 cup mini marshmallows Preparation: Empty chocolate pudding mix into a medium bowl. Add cold milk and whisk with a wire whisk for 2 minutes. Slice bananas and divide half the sliced bananas among four 8-ounce glasses. Divide half the chocolate pudding among each glass on top of the bananas, followed by half the whipped topping. Repeat the layers, sprinkle a few mini marshmallows on each dessert before finishing with whipped topping. For an extra treat, grate a little dark chocolate on top of each dessert, or top with a few more banana slices. Refrigerate until ready to serve. Serves 4. Per Serving: Calories 251, Calories from Fat 5, Total Fat 0.5g (sat 0.2g), Cholesterol 0mg, Sodium 654mg, Carbohydrate 57.9g, Fiber 4.9g, Protein 3.5g Pattianne's Country Kitchen

Recipe #24 Almost Better than Sex Cake Low/Calorie/Fat/Carb Diabetic Exchanges below A decadent cake made with yogurt, vanilla pudding, chocolate chips, and pecans. Prep Time: 10 minutes Cook Time: 45 minutes 1 yellow cake mix, 18.5 ounce package 1/2 cup fat free milk 1/4 cup water 1/3 cup canola oil 2 eggs 2 egg whites 1 cup plain nonfat yogurt 4 instant vanilla pudding, serving (a 4-serving package) 4 oz bar German baking chocolate, grated 1/3 cup semi sweet chocolate chips 1/2 cup chopped pecans Preheat the oven to 350 degrees F and coat a 10-inch Bundt pan with nonstick cooking spray. Using a large mixing bowl, combine the cake mix, milk, water, oil, eggs, egg whites, yogurt, and vanilla pudding. Beat slightly, only until ingredients are mixed. Stir in the grated chocolate, chocolate chips, and pecans then pour batter into prepared pan. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Do not over bake. Cool 10 minutes, and invert onto a serving plate. Amount Per Serving: Calories 251.6 Total Carbs 33.5g Dietary Fiber 1g Sugars 19.9g Total Fat 12g Saturated Fat 2.6g Unsaturated Fat 9.4g Protein 3.9g Sodium 197.2mg Dietary Exchanges: Fat 2, Meat , Milk , Other Carbohydrate 2, Very Lean Meat Pattianne's Country Kitchen

Recipe #25 Almond Lemon Bars Very Low/Calorie/Carb/Fat Diabetic Exchanges below 1 1/3 cup Nuts, almonds, dry roasted, unsalted, whole 4 tbsp sugar, divided 6 SPLENDA® No Calorie Sweetener packets, divided 4 Eggs, large, raw, separated 2 tsp grated lemon rind 1/2 tsp ground cinnamon (optional) 2 tsp vanilla extract 1 tsp baking soda 2 tbsp olive oil 1 pinch salt 1/2 tsp vinegar (or lemon juice) Grind almonds in a food processor with 1 tablespoon of sugar and sugar substitute. Set aside. In a medium-sized bowl, beat egg yolks, 1 tablespoon sugar, 1/2 of the sugar substitute, lemon rind, cinnamon, vanilla extract, baking soda, oil, and salt until light-colored and thick. Stir in almond mixture. In a separate bowl, beat egg whites until soft peaks form. Gradually add vinegar or lemon juice and remaining sugar and sugar substitute, beating until stiff but not dry. Very carefully fold beaten egg whites into almond mixture until combined. Transfer batter to a long loaf pan, which has been lined with wax paper and greased. Bake at 375 degrees F for about 35 minutes, or until tester comes out clean. Cool and turn out onto a plate. Remove wax paper. If desired, top with sugar-free gelatin. Cut into bars. Makes 12 servings. Amount Per Serving: Calories 82.4 Total Carbs 5.7g Dietary Fiber 0.4g Sugars 4.4g Total Fat 5.4g Saturated Fat 0.9g Unsaturated Fat 4.5g Protein 2.7g Sodium 135.5mg Dietary Exchanges: Fat 1, Meat 1/4, Other Carbohydrate 1/4, Very Lean Meat Pattianne's Country Kitchen

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Recipe #26 Pattianne's Cottage Cheese Crepe These are SOOO good, you''ll want to eat 2 or 3! (but don't:>) Low/cal/fat/Diabetic 1/2 slice New Haven bread (Safeway has it) (or any other lowfat/cal bread) 1 egg 1/2 -1 tsp. 1% or 2% milk 1/2-3/4 cup lowfat cottage cheese (I use 2%) splash of vanilla 1/2 cup of frozen berries (I like raspberries) 1 or 1/2 packet of sweetner divided (optional) Put frozen berries in a small saucpan add sweetener and heat on top of stove crush berries as they thaw; cube bread and put in blender; add egg, milk, half of sweetener and vanilla, liquify ingredients. Pour into a small round saucepan and brown on both sides, slide crepe onto a small plate and put cottage cheese in the center, fold and drizzle warm berries over top. Sooo "YUMMY"! "ENJOY"! From Pattianne's Kitchen!

Recipe #27 Coconut Angel Food Cake (W/Mango-Lime Sauce) Very Low Calorie/no fat/low carb For the cake: 1 cup cake flour (not self-rising) 1 2/3 cups granulated sugar 1 3/4 cups egg whites (about 13 large) 1/2 teaspoon salt 1 teaspoon cream of tartar 3/4 teaspoon coconut extract 1/2 teaspoon vanilla extract For the sauce: 4 large ripe fresh mangoes, pared, pitted, and chopped 2 tablespoons fresh lime juice, or to taste 2 tablespoons granulated sugar, or to taste 2 tablespoons water, or as needed Sliced ripe mango for garnish Make cake: Preheat the oven to 350 degrees F*. and place a rack in the center of the oven. Sift the flour 3 times onto a sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper. Beat the egg whites until frothy in a large bowl with an electric mixer. Add the salt and cream of tartar and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup sugar, a little at a time, with the extracts, and beat the mixture until it holds soft peaks. Sift one-fourth of the flour mixture over the beaten whites, and fold in gently but thoroughly. Sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a very clean, ungreased tube pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom. Smooth the top and rap the pan on a hard surface twice to remove any air bubbles. Bake the cake in the middle of the oven for 1 hour 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet, invert it on a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight. Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake. Invert the cake onto a cake plate. Make Sauce: (sauce can be made ahead of time or while cake is baking): Puree the mango, lime juice, and sugar in a food processor or blender until completely smooth, adding a bit more water if necessary. Arrange slices of the cake on dessert plates. Spoon sauce over the cake slices, garnish with mango slices, and serve immediately. Serves 8-10. Each serving: About 260 calories, 6 g protein, 60 g carbohydrate, 0 g fat, 0 mg cholesterol, 180 mg sodium. Pattianne's Country Kitchen

Recipe #28 Chocolate Cake (w/Raspberry Sauce) Low/Cal Both chickpeas and mayonnaise keep this butter-less chocolate cake moist and nutritious. 1 1/2 cups semi-sweet chocolate chips 2 cups garbanzo beans (chickpeas) – cooked if fresh, drained if canned 2 eggs 1/2 cup egg substitute 1 cup sugar 3 tablespoons mayonnaise 1/2 teaspoon baking powder powdered sugar Place rack on middle level and pre-heat oven to 350 °F. In a small bowl, melt chocolate in microwave oven on medium power for two minutes. In food processor or blender, combine beans, eggs and egg substitute, blending on high for thirty seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth. Pour mixture into 9” heart shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean. Cool and dust with powdered sugar and serve with pureed and strained raspberry sauce and fresh raspberries as a garnish. Makes 8 servings. Fat: 13.9 g Carbohydrates: 62.0g Calories: 380.6 Protein: 7.7g Pattianne's Country Kitchen

Recipe #29 Almond and Chocolate Biscotti Very Low/Calorie/Fat/Carb/Sugar Diabetic Exchanges Italian style "biscuit" cookie with almonds and chocolate. Prep Time: 1 hours Cook Time: 45 minutes 1/2 cup whole almonds, toasted and roughly chopped (divided) 1/2 cup white all purpose flour 1/3 cup whole wheat flour 1/4 cup Cocoa Powder, unsweetened 2 tsp Coffee, regular, instant powdered 1/2 tsp baking soda 1/8 tsp salt 1/2 cup SPLENDA® No Calorie Sweetener, granulated (Splenda) 1 eggs 1 egg whites 1 tsp vanilla extract 1 tsp almond extract 1 cooking spray, for baking Preheat the oven to 350 degrees F. Use aluminum foil to cover a baking sheet and coat with nonstick cooking spray. Place 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the combination in a bowl. Put the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Combine the flour mixture and the egg mixture and mix in 1/4 cup almonds. Form a log, about 5 inches long, on half of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300 degrees F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are dry. Store in an airtight container. Makes 20 servings. Amount Per Serving: Calories 30.6 Total Carbs 5.1g Dietary Fiber 0.5g Sugars 0.1g Total Fat 0.4g Saturated Fat 0.1g Unsaturated Fat 0.3g Protein 1.3g Sodium 52.5mg Dietary Exchanges: Starch 1/4 Pattianne's Country Kitchen

Recipe #30 Amazing Diet Soda Cake Very Low Calorie Low/Fat/Carb Diabetic Exchanges below Prep Time: 5 minutes Cook Time: 25 minutes 1 yellow cake mix, 18.5 ounce package 12 oz diet 7 Up soda, equal to 1 can 1 oz whipped fat-free topping (Cool Whip, optional) Spray 13 X 9 cake pan with cooking spray. In large bowl, mix together both ingredients. Carbination will make it expand. Pour into pan and bake as directed on the box. Add diet Cool Whip if desired. Variation: Make this recipe by using Diet Coke with a chocolate cake mix, or Diet Orange with a white cake mix. Makes 12 servings. Amount Per Serving: Calories 188.8 Total Carbs 34.1g Dietary Fiber 0.5g Sugars 18.9g Total Fat 5.1g Saturated Fat 0.8g Unsaturated Fat 4.3g Protein 1.9g Sodium 291.5mg Dietary Exchanges: Fat 1, Other Carbohydrate 2 1/4 Pattianne's Country Kitchen

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Recipe #31 Airy Almond Cookies Very Low Calorie No Fat/Low Sugar Diabetic Exchanges below Almonds and a hint of vanilla make a light delicious cookie. Prep Time: 10 minutes Cook Time: 20 minutes 3 egg whites 1/8 tsp salt 1 cup sugar 1 tsp vanilla extract 1/2 cup whole almonds, toasted and finely chopped 1 cooking spray Spray 2 baking sheets with nonstick cooking spray and preheat oven to 250 degrees F. Beat egg whites with an electric mixer in a medium bowl until soft peaks form. Add in the salt; gradually beat in the sugar, then the vanilla. Continue to beat until the egg whites are stiff but not dry. Gently fold in the almonds. Drop the batter one teaspoonful at a time onto the baking sheets; lift the spoon as you drop to create a peak in the center. Work quickly so batter does not spread. Bake until the cookies are lightly browned and hard to the touch on top, about 20-30 minutes. Gently remove cookies from baking sheets and place on a wire rack to cool. Makes 40 servings. Amount Per Serving: Calories 20.8 Total Carbs 5g Dietary Fiber 0g Sugars 5g Total Fat 0g Saturated Fat 0g Unsaturated Fat 0g Protein 0.3g Sodium 11.4mg Dietary Exchanges: Other Carbohydrate 1/4 Pattianne's Country Kitchen

Recipe #32 Chocolate Chip Fudgie Cups Reduced-Sugar Low/Carb/Calorie Diabetic Exchanges below These fudgie cups combine chocolate chip cookies with a fudge nut filling that makes this the perfect dessert. Prep Time: 30 minutes Cook Time: 15 minutes 1/3 cup Margarine, 80% fat, softened 1 eggs 1 tsp vanilla extract 1/3 cup SPLENDA® No Calorie Sweetener, granulated (Equal Spoonful preferred) 1/3 cup packed brown sugar 1 cup white all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup Baking Chips, semi-sweet, mini 1 cup SPLENDA® No Calorie Sweetener, granulated (Equal Spoonful preferred) 3/4 cup white all purpose flour 6 tbsp Cocoa Powder, unsweetened 1/3 cup chopped walnuts (or other nuts) 1 tsp baking powder 1/4 tsp salt 1/2 cup unsweetened applesauce 6 tbsp Margarine, 80% fat, softened 2 eggs 1 tsp vanilla extract In a medium bowl beat with an electric mixer 1/3 cup butter until fluffy. Beat 1 egg and 1 teaspoon vanilla into butter until mixture is blended. Take 1/3 cup Equal Spoonful and brown sugar and stir into mixture until ingredients are combined. In a medium bowl combine 1 cup flour with baking soda and 1/4 teaspoon salt and mix flour mixture into butter mixture. Stir chocolate chips into mixture. Take dough and form into 1/2-inch-thick circles. Take plastic wrap and wrap tightly around cookie dough, then freeze while Fudge Nut Filling is being prepared. In a medium bowl combine 1 cup Equal Spoonful with 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. In a medium bowl beat together applesauce, margarine, eggs, and vanilla until ingredients are blended. 10 Stir new mixture into combined flour mixture until both mixtures are well blended. Preheat the oven to 350 degrees F. Remove the Chocolate Chip Dough from freezer. Spray 24 mini-muffin pans and spread cookie dough by 1 rounded tablespoonful in each cup. Take the Fudge Nut Filling and fill each cup to the top. Bake cookies in oven for 15 to 18 minutes. Remove muffin pans from oven and allow cookies to cool in pan for about 5 minutes. Remove cookies from pans and place on wire racks, allowing cookies to cool completely. Makes 24 servings. Amount Per Serving: Calories 151.6 Total Carbs 16.3g Dietary Fiber 0.7g Sugars 3.6g Total Fat 8.6g Saturated Fat 2.1g Unsaturated Fat 6.5g Protein 2.6g Sodium 147.2mg Dietary Exchanges: Fat 1 1/2, Meat , Other Carbohydrate 1/2, Starch 1/2 Pattianne's Country Kitchen

Recipe #33 Angel Food Cookies No Fat very Low/cal/carb Diabetic Exchanges Prep Time: 10 minutes Cook Time: 9 minutes 1/2 cup diet orange soda 1/4 tsp almond extract 1 angel food cake mix, 14.5oz package 1 cooking spray Preheat the oven to 350 degrees F. Spray a baking sheet with the cooking spray. Put the carbonated beverage, almond extract, and angel food mix in a bowl. Using an electric mixer, beat at a medium pace until it becomes smooth. Set 28 equal spoonfuls of the batter onto the prepared baking sheet. Bake for approximately 9 minutes. Remove from the baking sheet using a spatula and let cool before serving. Makes 28 servings. Amount Per Serving: Calories 54.9 Total Carbs 12.5g Dietary Fiber 0g Sugars 6.5g Total Fat 0.1g Saturated Fat 0g Unsaturated Fat 0.1g Dietary Exchanges: Other Carbohydrate 1 Pattianne's Country Kitchen

Recipe #34 Ambrosia Fruit Dip "YUM"! Very Low/Cal/fat/carb Very low Diabetic Exchanges Prep Time: 5 minutes Cook Time: 0 minutes 8 oz low fat cream cheese, softened 1 cup plain nonfat yogurt 1 tsp vanilla extract 1 tsp grated lemon rind 12 tsp Equal packets (or 3.5 tsp Equal for REcipes, or 1/2 cup Equal Spoonfuls) Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Makes 2 servings. Amount Per Serving: Calories 117.4 Total Carbs 16.3g Dietary Fiber 0g Sugars 11.6g Total Fat 3g Saturated Fat 1.9g Unsaturated Fat 1.1g Protein 6.9g Sodium 118mg Dietary Exchanges: Fat 1/2, Milk 1/2 Pattianne's Country Kitchen

Recipe #35 Almond Custard (with Floating Islands) Very Low/Calorie/Fat/carb Diabetic Exchanges 3 cup fat free milk 2 eggs 1/4 cup sugar 7 tsp Cornstarch 1 tsp almond extract 2 egg whites 2 tbsp sugar 2 tbsp slivered almonds, toasted, finely chopped Pour milk into a medium saucepan and bring to a boil. Remove from heat and set aside. Lightly beat the eggs then mix with the cornstarch and 4 tablespoons sugar. Pour mixture into the top of a double boiler and whisk together until well blended. Slowly stir the hot milk into the egg mixture. Heat the water in the lower part of double boiler to a boil. Reduce heat to low. Stir the custard constantly for 12-15 minutes. After removing from heat, mix in the almond extract. Allow custard to cool then cover and chill in the refrigerator. Use an electric mixer to beat the egg whites at high speed. When soft peaks form slowly add 2 tablespoons of sugar until it turns into stiff peaks. Fold the toasted almonds in. Take a 13 x 9 x 2-inch pan and fill with boiling water to a depth of 1-inch. Divide the egg mixture into 6 equal portions and drop into boiling water. Place the pan in the oven and bake for 15 to 18 minutes at 350 degrees. When islands are lightly browned remove from the oven. Remove the islands from the water with a slotted spoon and allow to drain on paper towels. Chill in refrigerator. Divide the chilled custard into 6 dishes and spoon 1 island onto each dish. Makes 6 servings. Amount Per Serving: Calories 130.8 Total Carbs 19g Dietary Fiber 0.3g Sugars 15.2g Total Fat 2.8g Saturated Fat 0.6g Unsaturated Fat 2.2g Dietary Exchanges: Fat 1/2, Meat 1/4, Milk 1/2, Other Carbohydrate 1/2, Very Lean Meat 1/4 Pattianne's Country Kitchen

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Recipe #36 Fluffy Key Lime Pie (lighter recipe) Low/Cal/Carb Prep Time:30 min 1 1/2 cups finely crushed graham crackers (20 squares) 1/3 cup butter or margarine, melted 3 tablespoons sugar 1 can (14 oz) sweetened condensed milk 1/2 cup Key lime juice 1 container (8 oz) frozen fat-free whipped topping, thawed Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. Cover and refrigerate about 1 hour or until set. Store in refrigerator. Makes 8 servings. Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 130); Total Fat 14g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 35mg; Sodium 220mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 43g); Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3 1/2 Pattianne's Country Kitchen

Recipe #37 Orange Dream Cheesecake Very Low/fat/cal/carb 1 cup graham cracker, crushed 2/3 cup boiling water 1 pkg. orange sugar free low calorie jello 1 cup cottage cheese, 1% Milkfat 8 oz. fat free cream cheese 2 cups fat free Cool Whip Sprinkle crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Serves 8. Fat: 3.6 g Carbohydrates: 20.7g Calories: 143.1 Protein: 7.1g Pattianne's Counry Kitchen

Recipe #38 Almond Pound Cake Low/cal/fat 1/2 cup butter (1 stick) softened at room temperature 1/2 cup reduced fat cream cheese 1 cup sucralose (such as Splenda) 5 eggs, at room temperature 2 cups almond flour (available at some grocery stores and health food stores) 1 teaspoon baking powder 2 teaspoons vanilla extract Preheat oven to 350° F. Cream butter, cream cheese, and sucralose. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract. Pour into greased 9"-10" springform pan or 9" round cake pan and bake for 50-55 minutes. Serves 12. Fat: 19.6 g Carbohydrates: 5.8g Calories: 213.7 Protein: 7.0g Pattianne's Country Kitchen

Recipe #39 Apple Cranberry Crumb Pie Low/cal/fat A sweet and tangy pie! 6 cups peeled thin sliced apples 1/2 cup dried cranberries 1/3 cups maple syrup 1 tbsp lemon juice 1-1/2 tsp vanilla flavor extract 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Pie: 2 low fat graham cracker shells 1 cup rolled oats 3/4 cup brown sugar 1/3 cup flour 1 tsp cinnamon 2-1/2 tsp light butter spread Preheat oven to 375*F. In large bowl: combine apples, cranberries, maple syrup, lemon juice, vanilla, cinnamon, nutmeg. Spread evenly in pie shell. Combine in another bowl: oats, brown sugar, flour and cinnamon together. Add butter (softened) and stir, then spread evenly across pie. Bake 45 minutes. Remove and let set for 30 minutes. Number of Servings: 16. Fat: 5.4 g Carbohydrates: 41.5g Calories: 226.9 Protein: 3.3g Pattianne's Country Kitchen

Recipe #40 Apple Pie Low/cal/fat 1/3 cup brown sugar (try Splenda) 1/3 cup sugar (try Splenda) 1 tablespoon whole grain flour 1 teaspoon lemon juice 1/3 teaspoon cinnamon 7 1/2 cups peeled and pared baking apples 1 egg 2 – 9” pie crusts Preheat oven to 425° F. Spray 9” glass pie dish with cooking spray and fit one crust to bottom and sides of pan. Combine sugar, brown sugar, flour, lemon juice and cinnamon and mix well. Add apples to mixture and stir until well coated. Pour apple mixture into pan with pie crust, spreading as evenly as possible. Place the second pie crust on top of filling and trim the edges. Lightly glaze top of the pie with egg and sprinkle with a bit of sugar. Bake 35 – 40 minutes, or until golden brown. Cool 30 minutes before serving. Makes 8 slices. Fat: 11.5 g Carbohydrates: 51.2g Calories: 310.1 Protein: 2.6g Pattianne's Country Kitchen

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Recipe #41 Sugar-Free Pumpkin Pie Low/Cal/Diabetic 9-inch pie pastry 16-ounce can pumpkin 12-ounce can evaporated milk 3 eggs 3/4 cup artificial sweetener (Splenda's Brown Sugar is good) 1/4 teaspoon salt 1 teaspoon ground cinnamon* 1/2 teaspoon ground ginger* 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream. * Or 2 teaspoons pumpkin pie spice. Pattianne's Country Kitchen

Recipe #42 Citrus Cheesecake Very Low/Calorie/Carb/Fat Crust Ingredients: nonstick cooking spray 1 cup graham cracker crumbs 2 tablespoons brown sugar 2 tablespoons butter or margarine, melted Filling Ingredients: 1/2 cup sugar 1/3 cup wheat flour 1 teaspoon vanilla extract 2 8-oz. packages nonfat cream cheese 2 eggs 1/2 cup 1% milk 1/3 cup nonfat sour cream 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 teaspoon lemon peel, grated 1 teaspoon lime peel, grated 1 teaspoon orange peel, grated 3 egg whites 1/4 cup sugar Preheat oven to 300º F. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight. Sprinkle with grated lemon, lime and orange zest before serving (optional.) Serves: 12 Serving Size: 1 slice (1/12 of cake) NUTRITION INFO: Calories: 177 Fat: 4.2 g Carbohydrates: 26.3 g Protein: 8.6 g Pattianne's Country Kitchen

Recipe #43 Mini Cheesecakes Very Low/Calorie/Fat/Carb 12 low-fat vanilla wafers 3 oz. cream cheese, at room temperature 12 oz. fat-free cream cheese, at room temperature 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs cherry pie filling Preheat oven to 350? F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Decorate cheesecake tops with cherry pie filling. Makes 12 cheesecakes/servings. Nutritional Info: Amount Per Serving Calories: 120.6 Total Fat: 4.4 g Cholesterol: 40.9 mg Sodium: 211.5 mg Total Carbs: 14.4 g Pattianne's Country Kitchen

Recipe #44 Caramel Cream Brownie Trifle Low/Cal/Carb Diabetic Exchanges 1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix 2 cups milk 1/4 cup caramel topping 1 container (8 oz) frozen whipped topping, thawed 1 cup chopped walnuts Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator. Nutrition Information: 1 Serving: Calories 215 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 15mg; Sodium 120mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars ncg); Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: nc NOTE: Garnish with chocolate shavings or chocolate curls. To make the curls, pull a vegetable peeler across a milk chocolate candy bar, using long, thin strokes. (The curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 10 minutes.) Use a toothpick to lift the curls from the chocolate to the trifle. Drizzle the whipped topping mixture with additional caramel topping and sprinkle with additional chopped walnuts. Pattianne's Country Kitchen

Recipe #45 Glazed Lemon Loaf Very Low/Fat/Cal/carb A light and refreshing dessert. 6 Tbsp Becel light (a butter substitute) 1 cup granulated Sugar (divided) 4 egg whites 1 and 1/2 cups white flour 1/2 tsp baking powder 1/2 tsp salt 1/2 cup 1% or skim milk grated rind of 1 lemon juice of 1 lemon (divided) **Note: increase amount of lemon juice for a greater lemon intensity Cream together Becel and 3/4 cup sugar. Add egg whites, beating well. Stir in lemon rind and juice of 1/2 of the lemon. Mix flour, salt, and baking powder together in another bowl. Blend wet ingredients with dry ingredients, adding milk and mixing until just blended with a fork (do not beat). Bake in a loaf pan sprayed with low fat cooking spray (such as Pam) in 325 degree oven for approx 40 mins. Remove from oven, mix juice of 1/2 of lemon with 1/4 cup sugar, and spread over top of loaf immediately. Let cool before removing from pan. Number of Servings: 6. Fat: 2.5 g Carbohydrates: 59.3g Calories: 282.1 Protein: 5.9g Pattianne's Country Kitchen

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Recipe #46 Easy Raspberry Trifle Alomost Fat Free Very Low/Cal/Carb Diabetic Exchanges Prep Time:15 min 1 box Betty Crocker white angel food cake mix 1 1/4 cups cold water 2 cups boiling water 1 box (8-serving size) sugar-free raspberry-flavored gelatin 2 packages (10 oz each) frozen sweetened raspberries, thawed 3 containers (6 oz each) Yoplait® Original red raspberry yogurt Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert. Makes 16 servings. Nutrition Information: 1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 30g); Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Substitution: You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin. Variation: If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2-quart serving bowl. Pattianne's Country Kitchen

Recipe #47 Low-Fat Chocolate Angel Cake (w/Raspberry-Orange Sauce) Very Low/Cal/Fat/Carb Prep Time:20 min Cake: 2 tablespoons unsweetened baking cocoa 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water Sauce and Topping: 1 package (10 oz) frozen raspberries in light syrup, thawed 1/4 cup sugar 2 tablespoons cornstarch 2 tablespoons orange juice 3 cups frozen (thawed) reduced-fat whipped topping Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan. Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely. Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator. Makes:12 servings. Nutrition Information: 1 Serving: Calories 220 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 48 g (Dietary Fiber 1 g); Protein 4 g Pattianne's Counry Kitchen

Recipe #48 Caramel Apple Bars (Cookie Mix) Very Low/Calorie/Fat/Carb Diabetic Exchanges Prep Time:15 min 1/2 cup cold butter 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix 1 egg 1 cup finely chopped peeled apple 3/4 cup caramel topping 1/4 cup all-purpose flour Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Makes 36 bars. Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 95mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 9g); Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 Pattianne's Country Kitchen

Recipe #49 Raspberry Streusel Bars (Cookie Mix Low/Calorie/Fat/Carb Diabetic Exchanges Prep Time:10 min 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/3 cup butter or margarine, melted 2 tablespoons all-purpose flour 1 teaspoon almond extract 1 egg 1/2 cup seedless raspberry jam Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray. In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows. Makes 25 bars. Nutrition Information: 1 Serving: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 70mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 13g); Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 Pattianne's Country Kitchen

Recipe #50 Sunny Lemon Bars (Cookie Mix) Low/Fat/calorie/Carb Diabetic Exchanges Prep Time:15 min Crust: 1 pouch Betty Crocker sugar cookie mix 1/2 cup butter or margarine (1 stick), softened Filling: 4 eggs, slightly beaten 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 1 tablespoon grated lemon peel 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup fresh lemon juice (1 large lemon) Topping 2 tablespoons powdered sugar Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows. Makes 36 bars. Nutrition Information: 1 Serving: Calories 130 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 30mg; Sodium 105mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 15g); Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 Pattianne's Country Kitchen

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Recipe #51 Coconut Peanut Butter Treats Very Low/Caorie/Fat/Carb 2 cups Splenda 1/2 cup fat free milk (or 2% milk) 1/3 cup cocoa powder (unsweetened) 1/2 cup low fat 50/50 butter blend (like smart balance or "Better than Butter") 1/3 cup low fat peanut butter Creamy or Chuncky (like smart balance) 3 cups Quaker Quick Oatmeal 2 tsp vanilla Mix together milk, splenda. cocoa and butter in saucpan. Bring to a boil at reduced heat for 3 minutes, stirring constantly. Remove from heat and add peanut butter, vanilla and oats. Drop by tablespoon onto wax paper. Cool at room temperature. Makes about 30 treats about 2 inches in diameter. Nutritional Info: Amount Per Serving: Calories: 82.5 Total Fat: 5.4 g Cholesterol: 4.2 mg Sodium: 42.2 mg Total Carbs: 8.9 g Dietary Fiber: 1.3 g Protein: 2.2 g Pattianne's Country Kitchen

Recipe #52 Bread Pudding Low/calorie/fat 2 Cups evaporated skim milk 1/2 Cup egg substitute 2 Egg whites substitute** 5 Teaspoons of Equal for recipes or 16 packets Equal sweetener or 2/3 cup Equal Spoonful*** 1 1/2 Tsp. vanilla extract 1/4 Tsp salt 1/3 Cup raisins (optional) 5 Cups day old French bread Combine milk and margarine until margarine is melted. Remove from heat and add egg substitutes and egg whites, spices, salt, etc and pour over bread. Mix well. Spray casserole dish or individual custard cups with one of the cooking sprays. Place in a roasting pan with 1" of water and bake @ 350 degrees from 30 to 45 minutes depending on size of pan used. Knife should come out clean when inserted in the middle. SAUCE Sweetener to equal 2 tablespoons of sugar 1 Tablespoon cornstarch 1 Tablespoon reduced-calorie margarine 3/4 Cup water 2 Tsp. of rum extract or lemon juice Combine ingredients in small sauce pan and bring to boil, stirring constantly. Boil for one minute, stirring constantly. Serve warm. Makes approx. 8 servings. ***Whites of eggs may be used if other not available. Calorie count is approximately 200 calories which may vary depending on bread, milk, raisins, etc. used. Spices such as nutmeg and cinnamon can also be used to flavor the pudding mix to your taste. Pattianne's Country Kitchen

Recipe #53 Easy Baked Apples Low/Calorie/fat/carb 4 Small apples 4 Tbs. raisins 1 Oz. chopped walnuts 1 Tsp. reduced-calorie margarine 1 Tbs. reduced-calorie margarine 1 Oz. fat-free sugar free instant butterscotch pudding and pie filling mix *** 1/4 Cup fresh lemon juice 1/4 Cup water Apple pie spice to taste Preheat oven 350 degrees. Peel, core, & cut apples into sections. Place apples in an 8 x 8 pan. In small bowl combine next 4 ingredients, and sprinkle over apples. In small bowl combine next 3 ingredients and pour over apples. Bake uncovered 30 minutes. Serves 4. 141 Calories 6g fat Fiber 1.6g Carbs 16.6g Pattianne's Country Kitchen

Recipe #54 Chocolate Apple Fritters Very Lowcalorie/fat/carb All-purpose flour 1 2/3 cups 400 mL Cocoa, sifted if lumpy 1/3 cup 75 mL Granulated sugar 3 tbsp. 50 mL Baking powder 2 tsp. 10 mL Ground cinnamon 1/2 tsp. 2 mL Salt 1/4 tsp. 1 mL Large eggs 3 Finely diced peeled cooking 2 cups 500 mL apple (such as McIntosh) Semi-sweet chocolate chips 1/2 cup 125 mL Hard margarine (or butter), melted 1 tbsp. 15 mL Cooking oil, for deep-frying Icing (confectioner’s) sugar, for garnish Measure first 6 ingredients into large bowl. Stir. Make a well in centre. Beat eggs in small bowl until frothy. Add next 3 ingredients. Stir. Add to well. Stir until just moistened. Drop by rounded tablespoonfuls, a few at a time, into hot (375°F, 190°C) cooking oil. When starting to brown, use slotted spoon to turn. When both sides are browned, remove with slotted spoon to paper towels to drain. Cool completely. Sprinkle with icing sugar. Makes about 35 fritters. 1 fritter: 74 Calories; 4 g Total Fat (2.0 g Mono, 0.8 g Poly, 0.9 g Sat); 18.5 mg Cholesterol; 9 g Carbohydrate; 1 g Fibre; 1 g Protein; 30 mg Sodium Pattianne's Country Kitchen

Recipe #55 Fat-Free Chocolate Cupcakes Verylow/calorie/carb 1 small box Jell-O cook and serve chocolate pudding mix 1/2 cup nonfat dry milk powder 1 tablespoon unsweetened Hershey's cocoa 1/2 cup granulated sugar 1 cup self-rising flour 1 teaspoon vanilla extract 4 ounces applesauce 1/4 teaspoon baking soda 4 egg whites 1 pinch salt In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside. In a small bowl, blend vanilla extract, applesauce and baking soda; set aside. In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes. Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove. Makes 12. 1 serving Each contains 126 calories, 0 fat, 28 g carbohydrates and 1 g fiber. NOTE: Serve with your favorite accompaniment such as nonfat strawberry frozen yogurt, fresh raspberry sauce, or light cherry pie filling. Pattianne's Counry Kitchen

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Recipe #56 Low Fat Apple Rum Cheesecake Crust: 1 1/2 cups crushed graham crackers 1 tablespoon granulated sugar 3 tablespoons reduced-fat margarine, melted Cheesecake: 8 ounces nonfat cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 eggs or 1/2 cup liquid egg substitute Topping: 4 large Macintosh apples, peeled and sliced thin 1/3 cup granulated sugar 1 teaspoon cinnamon 2 tablespoons chopped pecans 1/3 cup apple jelly 2 teaspoons rum extract Heat oven to 350 degrees F. Combine cracker crumbs, sugar and melted margarine. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. In a medium mixing bowl, combine softened cream cheese and sugar until well-blended. Add the eggs and vanilla and pour over baked crust. Combine sugar and cinnamon. Toss apples with sugar-cinnamon mixture. Spoon over cream cheese. Sprinkle with chopped nuts. Bake for 1 hour and 10 minutes. Remove from oven. Combine apple jelly and rum extract in a 1-cup glass measure; microwave for 45 seconds to melt. Spoon over cheesecake. Refrigerate this dessert for at least 1 hour or until serving time. Loosen cake from rim of pan and remove carefully. "ENJOY"! From Diane Daly City, California U.S.A. "Thankyou" Diane! Pattianne's Country Kitchen

Recipe #57 Creamy Eggnog Cheesecake Enjoy low-fat eggnog cheesecake during the holidays or on any occasion. 6 (8 ounce) packages fat-free cream cheese, softened 1 1/2 cups granulated sugar 8 ounces fat-free egg substitute 1/2 cup nonfat powdered milk mixed with 1/4 cup water 1/2 cup fat-free sour cream 1/2 cup fat-free margarine, melted 1/2 cup dark rum 1/2 cup all-purpose flour 2 teaspoons vanilla extract 2 teaspoons nutmeg NOTE: Crust (see recipe below)*** Garnish: 2 cups low-fat whipped topping 2 teaspoons freshly grated nutmeg Heat oven to 350 degrees F. Gently pat the prepared crust mixture on the bottom and partially up the sides of a greased springform pan. Place in the freezer for 10 minutes. Blend the cream cheese and sugar in an electric mixing bowl or food processor. Add the egg substitute and blend well. Add the powdered milk mixture, sour cream, margarine, rum and flour, mixing until the batter is smooth and well combined. Stir in the vanilla extract and nutmeg by hand. Remove the springform pan from the freezer. Pour the batter into the pan and smooth with a rubber spatula. Place the pan on the center rack of the oven and bake until the cheesecake sets and is lightly brown. If the cake begins to brown too quickly, cover the top loosely with aluminum foil. The cheesecake is done when the center of the cake is firm to the touch. Remove the cake from the oven and place on a wire rack until completely cool (about 2 hours). Once cool, refrigerate for at least 2 hours. When chilled, the cheesecake will come out of the pan easily. Before removing the pan, loosen the cake from the sides with a knife or metal spatula. Spoon the whipped topping into a pastry bag and pipe it decoratively on top of the cake. Dust with a sprinkling of nutmeg. Cut into wedges and serve. ***Graham Cracker Crust: 1 1/3 cups all-purpose flour 1/2 cup whole wheat flour 6 tablespoons dark brown sugar, packed 1/4 teaspoon salt 3 tablespoons honey 2 tablespoons fat free margarine, softened 1 teaspoon vanilla extract 3 tablespoons water 1/4 cup fat-free margarine, melted Heat the oven to 325 degrees F. Spray a cookie sheet with nonstick cooking spray and set aside. Combine the flours, brown sugar, and salt in a mixing bowl. Add the honey, softened margarine and vanilla extract, and mix until combined. Add just enough water to make the dough hold together. The dough will be stiff. Pat or roll out the dough on the cookie sheet in a thin, even "cookie." Place in the oven and bake about 15 minutes until evenly browned. Allow the cookie to cool, then break it into a blender or food processor and finely grind. Place the crumbs in a small bowl, add the melted margarine, and mix together. Press the moistened crumbs on the bottom and partially up the sides of a greased springform pan. Add the cheesecake filling and bake as directed in the individual recipe. 1 (9-inch) cake serves 16. Pattianne's Country Kitchen

Recipe #58 Apricot Chiffon Pie LowCalorie/fat 1 env. (1 tbsp.) unflavored gelatin 1 (12 onz.) can apricot nectar 3 tsp. non-caloric liquid sweetener 1 tsp. lemon juice Dash of salt 2 egg whites **Coconut crust below Soften gelatine in 1/2 cup cold apricot nectar. Heat remaining cup of nectar just to boiling. Add softened gelatine, stir to dissolve. Add non-caloric sweetener, lemon juice and salt. Turn into mixing bowl. Chill till partially set. Add unbeaten egg whites. Beat till soft peaks form. Pile into cooled coconut crust. Chill till firm. One serving 130 Calories. Coconut Crust; 9 inch pie plate 1 tsp. butter or margarine 1 (3 1/2 onz.) can flaked coconut (1 1/3 cups) Mix and press into pie plate on bottom and sides. Bake in slow oven (325 F.) about 10 mins. or till golden. From Rosa Surrey, B.C. Canada "Thank-You" Rosa! Pattianne's Country Kitchen

Recipe #59 Chocolate Dream Cake Eat Chocolate Cake and Lose Weight!! This "Yummy" cake won't make you "fat":-)! Low Cal/Fat 3/4 cup unsweetened cocoa powder 1/4 cup sugar 1/2 cup boiling water 1 pkg. (16 oz) Angel Food cake 1 1/4 cups water 1 tbsp. instant coffee powder 1 1/2 cup skim milk 1 pkg. (1 1/3 oz) whipped topping mix 1 pkg. (1.4 oz) sugar-free instant chocolate pudding mix Preheat oven to 350 *F. Line a 10x15 inch jelly-roll pan with waxed paper or use a non-stick spray or pan. Whisk together cocoa, sugar, and boiling water. Cool till luke warm. Prepare cake mix according to pkg. directions, using 1 1/4 cups water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 mins. or untill top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. COOL. In Med. bowl, dissolve coffee in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. CHILL 5 mins. Cut cake crosswise into thirds. Cover each with topping. and Stack; Chill 2 hours. "ENJOY"! Calories 261, Fat 1.5g (5% of cal.), Sodium 427 mg. Pattianne's Country Kitchen

Recipe #60 Praline Meltaway Biscuits Lowcalorie/fat/carb Diabetic Exchanges Prep Time:15 min Start to Finish:30 min 1/3 cup butter or margarine, melted 1/3 cup packed brown sugar 1/3 cup chopped pecans 2 1/4 cups Bisquick mix 2/3 cup milk or Cream 2 tablespoons granulated sugar Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups. Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup. Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm. Place cookie sheet on rack below muffin pan to catch any spillover of sugar mixture. Nutrition Information: 1 Serving: Calories 200 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 360 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 2 g Exchanges: 1 Starch; 1/2 Fruit; 2 Fat Storage tip: If you don't use pecans often, keep them tightly wrapped in the freezer so they don't become rancid. Pattianne's Country Kitchen

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Recipe #61 Caramel Apple-or Cherry Pecan Cheescake Diabetic/low calorie 1 (21 ounce) can apple pie filling (no-sugar added from WalMart) 1 (6 ounce) reduced fat graham cracker pie crust or favorite crust. 2 (8 ounce) containers nonfat cream cheese, at room temperature 1/3 cup SPLENDA® No Calorie Sweetener, Granulated 1 teaspoon vanilla extract 2 eggs 1/4 cup Sugar-Free caramel ice cream topping 1/3 cup chopped pecans Preheat oven to 350°F (175°C). Reserve 3/4 cup of apple/or cherrie pie filling. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, SPLENDA® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple/or cherry filling in crust. Bake at 350°F (175°C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature. In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve. Serves 12. Optional: Decorate with scored prepared apples. Pattianne's Country Kitchen

Recipe #62 Orange Mince Cake Diabetic 2 eggs, well beaten 1/3 cup Fruit Sweet 1 1/2 cup flour 1 1/2 tsp. baking powder 1/4 cup butter 1 cup 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. ORANGE CREAM CHEESE FROSTING: 6 oz. cream cheese 2 tbsp. Fruit Sweet 2 tbsp. concentrated orange juice Blend all ingredients together. Use on Orange Mince Cake. Pattianne's Country Kitchen

Recipe #63 Chocolate Cake Diabetic 2 eggs, beaten 1/2 cup butter, melted 1 cup strawberry apple butter 1 tsp. vanilla 5 Tbsp. milk 3/4 cup Fudge Sweet Topping 5 Tbsp. Fruit Sweet 2 cup 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. Pattianne's Country Kitchen

Recipe #64 Sugar-free Squash Pie Diabetic Crust: 11/2 cups flour 1/2 teaspoon salt 1 Tablespoon Splenda 1/2 cup vegetable oil 3 Tablespoons COLD milk 1 (15 oz) can of squash (or 1 lb cooked squash) 1/2 cup Splenda 1/2 cup Carnation Instant Non-Fat Milk (to bulk it up!) 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon salt 2 eggs (beaten, separately, one at a time) 1 can Carnation (12 oz) Evaporated Milk Preheat oven to 375°. Crust: In 9" glass pie plate, place flour, salt & Splenda. Mix well. Pour in vegetable oil and cold milk. Stir all together with a fork, until a ball forms, making sure ingredients are well mixed. Press crust into place in pan with fingers. Flute edges. For Filling: Combine Splenda, Carnation Instant milk, and spices. Add Squash and Mix well. Add beaten eggs to Evaporated Milk. Beat well, and then Mix well into the squash mixture. Pour into Pie Crust. Bake at 375° for approximately 45 minutes or a little more. A custard based pie is done when the middle is still slightly "wobbly". A knife, inserted in the filling near the EDGE of the pie, will come out clean. (The pie will continue cooking, as it cools.) From Dianne Denver, Colorado U.S.A. "Thankyou"! Dianne Pattianne's Country Kitchen

Recipe #65 Diabetic Orange Sunbeams Lowcalorie/fat 1 1/2 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup shortening 1/2 cup 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. Pattianne's Country Kitchen

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Recipe #66 Almond Biscuit Ring Diabetic Lowcalorie/0fat/carb 1/4 cup granulated brown sugar, replacement 2 Tbsp. diatetic maple syrup 2 tsp. reduced calorie margarine 2 tsp. water 1/3 cup 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 for 5 minutes; then turn out onto a serving dish. Divide into 10 servings. This dish has only about 80 calories per serving. NUTRITION FACTS: Servings Per Recipe 10 AMOUNT PER SERVING: calories 39 calories from fat 18 total fat 2 g saturated fat 0 cholesterol 0 sodium 2 mg potassium 42 mg total carbohydrates 6 g dietary fiber 0 protein 1 g Pattianne's Country Kitchen

Recipe #67 Mexican Tres Leches Cake ("tres leches" in Spanish) Cake Mix Lowcaorie/fat/carb 1 box (1 lb 2.25 oz) yellow cake mix with pudding 1 1/4 cups water 1 tablespoon canola oil 2 teaspoons vanilla 2 whole eggs 3 egg whites 1 can (14 oz) fat-free sweetened condensed milk (not evaporated) 1 can (12 oz) evaporated fat-free milk 1/2 cup fat-free (skim) milk or fat-free half-and-half 1 container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed Sliced fresh strawberries, if desired Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking. In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator. Serves 15. Nutritional Information: 1 Serving: Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 49g (Dietary Fiber 0g, Sugars 35g); Protein 6g % Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 20%; Iron 4% Exchanges: 1 Starch; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 Servings: 1/2 c Dairy Pattianne's Country Kitchen

Recipe #68 Soda Cracker Pie Creamy berry pie with meringue crust Lowcalorie/fat 3 large egg whites beaten until stiff 3/4 cup sugar 14 soda crackers, crushed 1/2 tsp. baking powder 1 1/2 tsp. vanilla 1/4 cup finely chopped walnuts 1 pkg instant no sugar vanilla pudding 1 1/2 cups 1% or skim milk 1/2 container whipped topping 10 oz pkg thawed and drained strawberries OR raspberries Beat egg whites until quite stiff -- you are making meringue. Then slowly fold in sugar and vanilla. Toss finely crushed crackers, baking powder and walnuts, and carefully fold into egg whites. Spread evenly in GREASED 9" pie plate -- this is your pie crust! Bake at 350 degrees for 30 minutes (or slightly less depending on your oven). Set pie plate out to cool completely on rack. It will shrink some. FILLING: Beat pudding mix and milk 2 minutes. Fold in whipping topping, followed by drained berries. Refrigerate 4 hours before serving. You may use fresh berries also, if you have them. It's even better that way! Pattianne's Country Kitchen

Recipe #69 Chocolate Éclair Cake Lowcalorie/fat 1 box chocolate graham crackers 2 boxes sugar free, fat free instant chocolate fudge pudding 3 1/2 cups 1% milk 1 8 oz. container low fat frozen whipped topping thawed in refrigerator 1 container Sweet Rewards Chocolate icing Oil a 10" X 14" baking pan. Put in a layer of graham crackers. Don't crush, just put them in. Mix milk and pudding mix. Then beat 2 1/2 minutes. Stir in thawed whipped topping. Spread half of this mixture on the graham crackers. Cover with another layer of crackers, and another layer of pudding/crème combination, and a final layer of crackers. CHILL for 2 hours. This is important! Then spread icing on top and refrigerate until tomorrow, or it won't taste right! Serves 16. Pattianne's Country Kitchen

Recipe #70 Lemon Lover's Cake Lowcalorie/fat/carb 1 pkg. Betty Crocker Sweet Rewards white or yellow cake mix 1/2 cup concentrated frozen lemonade mix 1 cup water 3 egg whites (1/2 cup) 1 tsp. grated lemon zest Preheat oven to 350 degrees. Grease and flour a bundt pan or 9 x 13 cake pan. In large bowl combine cake mix, lemonade mixed with water, egg whites and lemon zest. Beat on low speed for 1 min., scraping bowl often, then beat on medium for 1 min. Spread in prepared pan. Bake 30 to 45 minutes depending on size of pan. Cool, then frost with lemon glaze made with powdered sugar & just enough freshly squeezed lemon juice to make a glaze. Pattianne's Country Kitchen

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Up-Dated February 2009

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