Tasty Recipes

6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot
spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all−purpose flour
10 3/4 teaspoons Equal® Measure or
36 packets Equal® sweetener or
1 1/2 cups Equal® SpoonfulTM
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan,
whisking frequently, until chocolate
is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix
in combined flour, Equal®, baking powder,
and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold
chocalate mixture into egg whites; fold in
walnuts if desired. Pour batter into greased 8−inch square baking pan.
Bake in preheated 350 degree F oven until brownies are firm to touch and
toothpick comes out clean, 18 to 20
minutes (do not overbake). Cool on wire rack. Server warm or at room
temperature.
Makes 16 brownies.
Serving size: One Brownie
Yield: 16
Exchanges: 1/2 bread, 1 fat
Nutrition: 99 Calories, 2 g Protein, 9 g Carbo, 7 g Fat

8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 Tablespoons no−sugar−added black cherry fruit spread
1 1/2 tablespoons cherry liqueur (optional)
1 egg
1 teaspoon cold water
Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with
butter; stack. Cut through all sheets to form
six (5−inch) squares. Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in
center of each pile of eight phyllo squares; brush edges of phyllo with
butter. Fold edges over to form triangle;
gently press edges together to seal. Place on ungreased cookie sheet. Beat
together egg and water; brush over phyllo
triangles. Bake 10 minutes or until golden brown. Cool on wire rack.
Serve warm or at room temperature.
Makes 6 turnovers
Serving size: One turnover
Yield: 6
Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat

1 cup raisins
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup all−purpose flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
1 tablespoon sugar substitute
1 teaspoon baking soda
1/4 teaspoon vanilla extract
In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted;
continue cooking for 3 minutes. Add all remaining ingredients.
Spread into an 8−inch square baking dish that has been sprayed with nonstick cooking
spray. Bake at 350ºF for 25 to 30 minutes or until lightly browned.
Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol,
15 gm carbohydrate, 2 gm protein, 2 gm fat, Diabetic Exch. 1 starch, 1/2 fat

1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all−purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all−fruit preserves (no sugar added)
In a large mixing bowl, combine margarine and cream cheese; beat until
well blended. Lightly spoon flour
into measuring cup; level off. With mixer on low, gradually add flour,
sugar, and salt. Mix well. On a lightly
floured surface, shape into a ball or log; cover with plastic wrap and
refrigerate for one hour for easier handling.
Preheat oven to 350°F. Divide dough into three equal parts. On a floured
surface, roll each section of dough
into a rectangle approximately 8" x 14" Carefully spread about one−third
of the jar of All−Fruit. Roll up jelly roll
style beginning with one of the longer sides. With a sharp knife, slice into
1/2" thick slices. Place cookies, flat side
down, on a greased cookie sheet, about 1/2" apart. Bake 25−30 minutes or
until lightly golden. Cool on racks. Store
in a tightly covered container.
Serving size: 1 cookie
Yield: 60 cookies
Nutrition: 68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein

3 medium sized ripe bananas
1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots and raisins)
1/3 cup peanut or safflower oil
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped nuts (walnuts, almonds or pecans)
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
Preheat oven to 350F. Grease 2 large cookie sheets. Mash bananas in large bowl until
smooth (You should have about 1−1/2 cups). Stir in oil, vanilla and salt. Add oats, oat
bran,
mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto
prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 20−25 minutes or until bottom and edges of cookies are lightly browned.
Transfer cookies onto wire rack to cool completely. Store in refrigerator. Yield: 24 servings
105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g,
Cholesterol O mg.

1 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of double
boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate
mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of
double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool
completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold
chocolate
mixture into stiffly beaten milk. Fold in vanilla extract and banana slices. Spoon into mold,
freezer tray or individual cups and freeze until firm. Yields 8 servings.