Banana Split Pie

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Cover with Cool Whip, sprinkle pecans on top.
Chill well.

Almond Biscuit Ring

1/4 c. granulated brown sugar, replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. 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 5 minutes; then turn out onto a serving dish.
Divide into 10 servings.

Diabetic Orange Sunbeams

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. 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.

Sugarless Cake

1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Boil dates and prunes in the one cup of water for 3 minutes.
Add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla.
Add to fruit mixture.
Stir to blend.
Pour into baking dish.
Bake at 350 degrees for 25 to 30 minutes.

Chicken Breasts with Carrot and Zucchini Stuffing

2 small skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water

In medium bowl, combine carrots, zucchini, salt and poultry seasoning.
Spoon about 1/2 cup mixture into each pocket, each breast should open similar to a butterfly, secure with toothpicks.
In place chicken in a Med size skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.
Remove toothpicks. Makes 4 servings, 180 calories per serving.

Black Bottom Pie

Grahan Cracker Crust
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

Filling
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs.
Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes.
In small saucepan, sprinkle gelatin over 1/2 cup skim milk.
Let stand one minute.

Heat, stirring constantly until gelatin dissolves.
In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla.
Continue blending until completely smooth.
Remove half the mixture, set aside.
To mixture still in blender, add 6 packs sugar substitute and cocoa.
Blend thoroughly.
Pour blender mixture into crust, chill for 30 minutes or until partially set.
At the same time, chill remaining mixture for 30 minutes.
Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute.
Whisk into reserved, chilled mixture until blended smoothly.
Spoon over chocolate layer; chill until set.
Garnish with dusting of cocoa.

Orange Rice

1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt.
Cover, microwave on High for 5 minutes.
Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.
Do not uncover the bowl. Allow to set covered for an additional 10 minutes or until all of the liquids have been absorbed.
Immediately before serving, fluff with a fork, add orange sections and mix gently.
Serve with pride. Makes about 6 (100 calories) servings.

Chocolate Chip Cookies

1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips

For 30 cookies.
Cream together margarine and fructose, beat in egg, water and vanilla.
Combine flour, baking soda and salt in sifter.
Sift dry ingredients into creamed mixture, stirring to blend thoroughly.
Stir in chocolate chips.
Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes.

Baked Chicken

1 (3 oz.) chicken breast, boned & skinned
2 tbsp. (any brand) bottled diet Italian dressing

Marinate chicken in dressing overnight in covered casserole.
Bake for one hour at 350 degrees.
No additional seasonings are necessary.
Will be very tender and juicy.

Special Snickers Bar

12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal.
Pour into 8 inch square pan.
Cover and freeze. Makes 4 servings.

Sugar Free Cranberry Relish

2 c. cranberries
2 apples
1 c. orange juice

Grind together the cranberries and apples, using a sweet apple, may also use blender.
Add orange juice, chopped nuts and sweetener to taste.
Refrigerate several hours before using.