1-1/2 c Flour
1/4 ts Salt
2 ts Baking powder
12 ts Equiv.sweetner
1 Egg
1/4 c Nonfat dry milk
2/3 c Water
1 ts Vanilla
2 c Canned apricots,drain+chop
Ground cinnamon

Preheat oven to 375F. In a small bowl, sift flour, salt and baking powder.In another bowl, cream sweetner, egg and
margarine on low speed of an electric mixer. Add dry milk, water and vanilla. Beat until blended. Stir in dry ingredients. Stir
until smooth. Spread batter in 8" square pan that has been sprayed with a nonstick cooking spray. Arrange apricots evenly
over batter. Sprinkle liberally with cinnamon. Bake 25 minutes, until toothpick inserted in center of cake comes out clean.
Cool in pan.

Cake Doughnuts

1 tb Granulated sugar
4 tb Sugar replacement
1/3 c Buttermilk
1 Egg (well beaten)
1 c Flour
1/8 ts Baking soda
1 ts Baking powder
1 ts Nutmeg
1 ts Cinnamon
1 ts Vanilla extract
1 ts Salt
Oil for deep-fat frying

Combine sugars, buttermilk, and egg; beat well. Add remaining ingredients, except oil. Beat just until blended. Heat oil to
375F. Drop dough from doughnut dropper into hot fat. Fry until golden brown, turning often. Drain. 1 serving (1 donut])=
1 bread, 1 fat Calories = 130

Carrot Cake-Diabetic

1/2 c Grated carrot
1 1/4 c Chopped dates
1 c Raisins
1 1/3 c Water
1/4 c Applesauce,unsweetned
1 ts Cinnamon
1 ts Ground cloves
1 ts Nutmeg
2 c Whole wheat flour
1 ts Baking powder
1 ts Baking soda

Preheat oven to 350 F. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan,
bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wqet and dry
mixtures and stir until well blended. spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50 minutes.
VARIATION: You may add 1/2 cup chopped nuts to the wet ingredeints before combining with the dry. Makes 1 cake.

Carrot-Pineapple Cake

1/2 c Butter or oleo, softened
3 ea Eggs
1 c Thawed frozen unsweetened pineapple juice concentrate
2 ts vanilla
2-1/2 c all purpose flour
2 ts baking powder
1 ts vanilla
1 ts baking soda
1 ts ground nutmeg
1 ts ground cinnamon
1/4 ts salt
3 cups shredded carrots

Icing: 8 oz cream cheese softened
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped toasted pecans (optional)

Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla.
Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir
in carrots. Spread batter evenly into greased 12 x 8" baking dish. Bake 30 minutes or until wooden pick inserted in center
comes out clean. Cool completely on wire rack. Prepare Icing by combining all ingredients except pecans. Mix well. Spread
over cooled cake. Sprinkle with pecans, if desired.
Nutritional information per serving: calories - 319, protein - 6 g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg.,
sodium ~ 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.

Cherry Spice Cake

16 oz (1)cn waterpacked cherries -sour
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Light oil
2 lg Eggs, seperated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tb Lowfat soy flour
2 tb Nonfat dry milk powder
1 tb Cinnamon
1 tb Baking powder
1 ts Baking soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt

1. Prepare an 8 inch square cake pan. Oil & flour. 2. Prehat oven to 350 F. 3. Drain waterpacked cherries. 4. After cherries
have drained will, measure 1 cup of them and set aside. 5. In blender puree together 1/2 cup sweet milk with 1/2 cup packed
dates. 6. Blend oil, egg yolks and applesauce. Set aside next to cherries. 7. In a small bowl beat 2 egg whites until stiff and
set asid. 8. In a large bowl combine flours, dry milk, baking powder, baking soda, salt and spices. Stir well. 9. Gradually
mix blended liquid ingredients into dry ingredients until well moistened. 10. Gently stir in cherries. 11. Then fold in the egg
whites just until combined. 12 Pour batter into the prepared cake pan and bake at 350 F for 50 minutes. 13. Cool cake to
room temperature. 14. Refrigerate covered. < could be used served as cupcakes> Yield Variation: Substitute 1 cup fresh
sliced strawberries for cherries. Per serving: 160 calories, 1 bread, 1 fruit, and 1 fat exchange.

Chocolate Cake

1/2 c Shortening; softened
3 Eggs
2 1/2 c Cake & pastry flour; sifted
1 3/4 c Sugar substitute; Splenda
1/2 c Cocoa powder
5 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/4 c Apple juice; unsweetened
1/2 c Water

Cream shortening. Add the eggs and beat well. Sift dry ingredients together. Combine apple juice and water. To the egg
mixture, add the dry ingredients and the apple juice mixture simultaneously in three additions, beating 30 to 60 seconds after
each addition until smooth. Pour evenly into 2 greased 8-inch round layer cake pans.

Bake at 350F for 20 to 25 minutes or until cake tester inserted in centre comes out clean. Cool in pans 5 minutes, then invert
onto wire racks to cool thoroughly before frosting.

Fill and frost cake with the Mocha Cream Frosting. Garnish with halved strawberries or cherries or chocolate shavings, if
desired.

Store in refrigerator.

Nutritional information per serving with frosting: Calories: 276 Protein: 5.2 g Fat: 15.8 g Carbohydrates: 30.1 g
Per serving Without frosting: Calories: 215 Protein: 4.1 g Fat: 10.6 g Carbohydrates: 26.7 g

Devil's Food Cake

1/2 c Cocoa;
1/2 c Boiling water;
2 c Cake flour;
1/2 ts Baking soda;
1 1/2 ts Baking powder;
1/8 ts Salt;
1/3 c Sugar;(or substitute)
3/4 c Liquid egg substitute;(room temperature)
1 ts Vanilla;
1/2 c Margarine; room temperature

Stir together cocoa and boiling water until smooth. Set aside to cool to room temp. Place flour, baking soda, baking powder,
salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to
cocoa mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about
1 minute. Pour into 9" square or 9x13 cake pan that has been greased with margarine. Bake at 350 F for about 30 minutes,
or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18
pieces. Serve cold with a tablespoon of Whipped Topping or warm with some Chocolate Sauce. Allow 1 piece per serving:
Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 119; CHO: 16; PRO: 2gm; FAT: 6gm.

Diabetic Thanksgiving Cheesecake

1 (3oz) box any flavor sugar-free gelatin
8 oz Light cream cheese
1 pk D-Zerta topping, whipped as pkg directs
2 c Graham cracker crumbs
22 pk Sweet n' Low
7 tb Margaine, from sticks

Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together 6 pkg sweet/low and graham cracker crumbs. Add melted
margarine. Press 2 c of crumb mixture firml;y into 9 x 13 pan. Reserve rest for top. Cream 16 pkg sweet/low with cream
cheese. Stir in prepared whipped topping. Pour mixture over crust and sprinkle with remaining cracker crumbs. Chill 3-4 hr.
Also freezes well. ( 37 calories per square), Makes 36 squares.

Pineapple Upside-Down Cakes

SYRUP

1 cn 8 oz pineapple rings
1 tb Unsweetened pineapple juice Concentrate, thawed
1/2 ts Cornstarch
1/4 ts Cinnamon
2 tb Butter

CAKE

1/4 c Butter
1 lg Egg
1 ts Vanilla extract
1/2 c Unsweetened pineapple juice
1 c White flour
1/2 ts Baking soda
1/2 ts Baking powder

To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later.
Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over
medium heat. Boil 1 minute. Remove from heat, stir in butter, and set aside.

To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat
thoroughly. Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside.

Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter. Spoon 1 tablespoon of syrup and place 1 ring of
sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake in a preheated oven at
325 degrees for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking
dishes. Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers. Serve immediately.
Serves 4.

Quick Chocolate Cheesecake

CRUST AND TOPPING

1/4 c Margarine
1 pk Low-cal sugar free chocolate pudding mix (or flavour of your choice)
32 Graham crackers, crumbed

FILLING

1 1/4 c Skim milk
1 c Cottage cheese - low-cal
1 c Nondairy whipped topping

Melt the margarine and mix with graham cracker crumbs; reserve 1/4 cup for the topping. Press remaining crumbs into the
base of an 8 inch flan ring set on a serving plate. Refrigerate to firm. For the filling, combine skim milk and chocolate
pudding mix in saucepan. Cook and stir over medium heat until mixture is thick. Remove from heat. Turn cottage cheese into
blender or food processor and blend to thoroughly cream. Stir into pudding. Cool slightly. Fold nondairy whipped topping
into pudding. Spoon mixture over crumb crust. Chill until firm. Remove the flan ring and decorate with reserved graham
cracker crumbs. YIELD: 8 servings EXCHANGE, 1 serving: 2 bread, 1/2 high-fat meat and 1 fat. CALORIES, 1 serving:
237

Light Chocolate Cheesecakes

Crust

1 c Chocolate wafer crumbs
2 tb Splenda granular sweetner
2 tb Margarine,melted

Filling

2 c 2% cottage cheese(500g)
1 pk Light cream cheese,softened And cut into cubes
2 Eggs
3/4 c Light sour cream
1 1/4 c Splenda granular
1/2 c Unsweetened cocoa powder
1 tb Cornstarch
1 Square semi-sweet chocolate, Melted,optional

Combine all crust ingredients.Press evenly onto bottom of 8" spring-form pan.Bake at 325 degrees for 5 minutes.
Meanwhile in food processor, process cottage cheese until smooth.Add cream cheese and precess until blended.Pour into
pan.Bake for 45 to 50 minutes or un6il firm around edges and slightly soft in centre.Run knife around edge of cheesecake to
loosen from pan.Cool on rack.Cover and chill.Garnish as desired(e.g.fresh raspberries and chocolate curls).

Tip; Place a pan of hot water in oven beside cheesecake to prevent surface cracks.

Per serving (without chocolate) 99g Energy 202 calories Protein 10.6g Fat 11.4g Carbohydrates 15.7g

Sugarless Cake

1 c Raisins
2 c Water
1 Egg, beaten
1/2 c Shortening
1 c Rolled oats
1 1/2 ts Vanilla
1 1/2 ts Equal or sweet and low
1 c Flour
1/2 ts Salt
1 ts Baking soda
1 ts Cinnamon

Combine raisins and water & cinnamon in saucepan under low heat for 15 mins. Let cool. Add beaten egg & shortening,
oats, sweetener & vanilla. Sift flour, salt, soda & cinnamon. Mix all together well. Pour into a greased 1 layer cake pan &
bake at 350 degrees F. for 30-35 minutes

Sugar-Free Italian Sponge Cake

5 Eggs; separated
3 tb Equivalents sugar substitute
1 tb Plus 1 ts vanilla
1/4 ts Grated lemon rind
3 tb Soy powder or all-purpose flour
4 tb Heavy cream
1/2 ts Cream of tartar

*Preheat oven to 325 degrees F. Grease a 9-inch layer cake pan. Place egg yolks and sugar substitute in bowl. Beat with
electric mixer until well blended. Add vanilla and lemon rind. Continue to beat and gradually add the soy powder 1
tablespoon at a time. Beat until well blended. Stir in heavy cream. *Beat egg whites with cream of tartar until stiff. Fold yolk
mixture into whites with an under and over movement. Be careful not to break down egg whites. Turn into prepared cake
pan and bake about 30 minutes, or until cake tests down.

Per serving: 88 cal; 5g pro, 2g carb, 6g fat(65%), 143mg chol, 44mg sodium

Turtle Cheesecake

6 tb Reduced calorie margarine
1 1/2 c Graham cracker crumbs
2 pk Unflavored gelatin (these are the individual envelopes)
2 ct (8 oz each) fat-free cream cheese *
2 c 1% low-fat cottage cheese**
1 c Sugar ***
1 1/2 ts Vanilla
1 ct (8 oz) reduced fat nondairy whipped topping; thawed
1/4 c Prepared fat-free caramel topping
1/4 c Prepared fat-free hot fudge topping
1/4 c Chopped pecans

* I used light cream cheese in place of the fat-free but feel that the Consistency would be the same either way.

** I used the low-fat cottage cheese as called for, but results probably would be about the same with the fat-free (sometimes
the fat-free makes a recipe gummy so I'm skeptical of trying it on a new recipe).

*** I substituted half the sugar for fructose.

Preheat oven to 350 degrees F. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press
crumb mixture firmly onto botton of 10-inch springform pan. Bake 10 minutes. Cool.

Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture
over low heat until completely dissolved, stirring constantly.

In food processor or blender combine cream cheese, cottage cheese, sugar and vanilla; process until smooth. VERY
IMPORTANT!!!!! (From my own experience you'll have a mess on your hands and everywhere else if you don't use a food
processor rather than the blender. The ingredients are MUCH too thick for a blender to handle; it blended perfectly when I
switched to the small food processor attachment on my Oster.) Add gelatin mixture; process until well blended. Fold in
whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.

Loosen cake from rim of pan. Remove side of pan from cake. Drizzle caramel and hot fudge sauce over cheesecake (sort of
horizontal lines drizzled all the way across the cake). Sprinkle pecans evenly over top of cake before serving.

NUTRITIONAL INFO: Exchanges per serving: 2 Starch/Bread, 1/2 Lean Meat, 1 Fat. Calories: 232 (take into account any
substitutions you make); % calories from fat - 26; total fat 7g, saturated 1g; sodium 444 mg; carbohydrate 32g; dietary fiber
<1g; protein 10g; calcium 240mg; iron 1mg.