Prep Time: 5 minutes
Cooking Time: 8-10 minutes
Yields 32 servings

Dietary exchanges: Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol – 0mg, sodium 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch and1 fat.

• 5 tbsp Margarine (75 g)
• 1 1/2 tbsp Fructose** (22.5 ml)
• 1 tbsp Egg white (15 ml)
• 1/4 tsp Almond, vanilla, or lemon extract (1.25 ml)
• 1 cup Unbleached flour (125 g)
• 1/8 tsp Baking soda (.6 ml)
• 1 pinch Cream of tartar
• 32 each Almond slices

1. Preheat oven to 350F (180C). In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well.
2. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
3. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer to parchment or wax paper to cool.

Prep Time: 5 minutes
Cooking Time: 12-15 minutes
Yields 10 servings

Dietary exchanges per serving: (113 calories per serving) 1 serving=1 Bread exchange, 1 Fat exchange;  These biscuits are excellent served with ham. Variation: Use 1/3 C. whole wheat and 2/3 C. white flour. Servings: 10

• 1 cup flour3 tsp baking powder
• 3 tbsp margarine
• 1 cup cooked, mashed sweet potatoes
• 1/2 cup skim milk

1. Sift dry ingredients together, cut in margarine. Add mashed sweet potatoes. Gradually add milk to form dough.
2. Roll or pat to 1/2-inch thickness on flour board. Cut with biscuit cutter. Bake in non-stick pan at 425 degrees F. for 12-15 minutes.

Prep Time: 10 minutes
Cooking Time: No cooking required
Yields 15 servings

Diabetic exchanges: One serving (prepared with sugar free ice creamand sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gmprotein, 4 gm fat.

• 1 Angel food cake (8 inches)
• 1/2 Gl Vanilla ice cream, slightly softened
• 2 qt Fresh strawberries
• Sugar or Sugar substitute to taste

1. Cut the cake in half; tear one half into small pieces and set aside.
2. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13″ x 9″ x 2″ baking pan, overlapping as needed.
3. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze.
4. Just before serving, slice strawberries and sweeten to taste. Cutdessert into squares and top with strawberries.

Prep Time: 10 minutes
Cooking Time: No cooking required
Yields 4 servings

Dietary exchange per serving: 1 serving = 65 calories, 1 Fat Exchange and 1/4 Milk Exchange.

• 4 tsp butter
• 1 tsp chocolate extract
• 1/4 tsp lemon juice
• 1/3 cup non-fat dry milk
• 1 artificial sweetener to equal 1 tbs, p. sugar or two

1. Melt butter. Add remaining ingredients and blend well. To drizzle icing or make thinner sauce-type frosting add a small amount of skim milk.

Prep Time: 10 minutes
Cooking Time: 30-35  minutes
Yields 30 servings

Dietary exchange per serving: 1 bread exchange + 1 fat exchange; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm; low-sodium diets: Use low-sodium baking powder and salt-free margarine.

• 2 cup Cake flour
• 1/2 tsp Baking soda
• 1 1/2 tsp Baking powder
• 1/3 cup Sugar
• 3 tbsp Dry buttermilk
• 3/4 cup Water (room temp)
• 1/3 cup Vegetable oil
• Liquid sugar substitute
• Equal to 1/4 cup sugar
• 2 tsp Vanilla
• 1/2 cup Liquid egg substitute @ Room temp
• 1/4 cup Margarine @ room temp

1. Place dry ingredients in mixer bowl and mix at low speed to blend well.
2. Combine 3/4 cup water, oil, sweetener, vanilla and egg substitute and mix with a fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.
3. Spread evenly in a 9-inch square pan which has been greased with margarine.
4. Bake 30-35 minutes at 375 degrees F., or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 X4 to yield 16 equal servings.

Prep Time: 5 minutes
Cooking Time: 20 minutes
Yields 30 servings

Exchange: 2 brownies = 1/2 bread and 1 1/2 fat. From: Virginia Sonier (HCMC24B)

• 1 Square unsweetened chocolate -=OR=— No-melt unsweetened choc.
• 1/2 cup Shortening
• 2 tablespoon Sweetener
• 2 teaspoon Vanilla
• 2 Eggs; beaten
• 1 cup Sifted all-purpose flour
• 1/2 teaspoon Baking soda
• ¼ cup Chopped nuts

1. Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8″ cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares

Prep Time: 30 minutes
Cooking Time: 7-10 minutes
Yields 6 servings

Per fajita: 225 calories 8 g protein 8 g fat 30 g carbohydrate 2 g fiber

• 4 larges Portobello mushroom caps; slice into long thin strips
• 2 larges Onions; slice into long thin strips
• 2 larges Green peppers; slice into long thin strips
• 1 large Red pepper; slice into long thin strips
• 2 tablespoons White wine vinegar
• 2 teaspoons Vegetable oil
• 2 tablespoons Finely minced cilantro
• 1 tablespoon Finely minced garlic
• 1 teaspoon Ground cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Salt
• 1 teaspoon Chili powder

1.  Chop and combine fajita filling in a shallow bowl
2. Add sliced vegetables to vinegar mixture and marinate for 15 – 30 minutes.
3. Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. Drain any left-over liquid and place vegetables in a serving dish.
4. Place vegetables on table along with the following condiments in their own small dishes: 6 eight inch flour tortillas (preferably whole wheat) (heat in microwave for 1 minute) reduced fat cheddar cheese salsa low fat sour cream Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla.