1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs
Beat eggs, sweetener and baking powder.
Add dates, flour and nuts.
Stir in bread crumbs.
Chill, then measure by teaspoon on a greased cookie sheet.
Bake at 375 degrees for 12 minutes.
10 -12 pound turkey
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 medium onion quartered
The peel of one lemon, cut into strips
1 cup dried mushrooms, reconstituted (reserve 1 cup liquid)
1 cup low-sodium chicken broth
2 tablespoons dry white wine
2 teaspoons potato starch
1/2 teaspoon dried chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 325 F.
Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels.
Starting at neck, using your fingers, gently loosen skin over entire breast.
Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.
Place onion and lemon peel in body cavity.
Place turkey breast-side up on rack in roasting pan.
Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F.
Let stand 15 minutes before carving.
Remove skin before eating.
Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.
Skim off and discard fat; pour remaining liquid into small saucepan.
Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.
Simmer 2 minutes. Serve with turkey.
1 pound green beans, stem ends trimmed
2 teaspoons extra-virgin olive oil
2 tablespoons chopped peeled hazelnuts or walnuts
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.
Heat oil in a large nonstick skillet over low heat.
Add nuts and cook, stirring, until golden, about 1 minute.
Return the reserved beans to the pot and toss to coat.
Season with salt and pepper.
4 cups carob
1/8 teaspoon artificial sweetener
1 teaspoon powdered instant coffee
1 cup finely chopped peanuts
Melt carob in double boiler.
Add artificial sweetener to melted carob and stir well.
You may use molds for fancy-shaped truffles or place mixture in a bowl to cool.
When cool enough to form a ball, form into 1″ diameter balls and roll in either instant coffee or chopped peanuts (not both).
Place on waxed paper.
Place truffles in refrigerator for 20 minutes to set.
1/3 cup graham cracker crumbs
1 can (16 ounces) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 tbsp all-purpose flour
1 tbsp nonfat dry milk powder
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 tbsp vegetable oil
1 tbsp vanilla
Preheat oven to 400F.
Spray 9-inch springform pan with nonstick cooking spray.
Add graham cracker crumbs; shake to coat pan evenly. Set aside.
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
Pour mixture into prepared pan. Bake 15 minutes.
Reduce oven temperature to 275F; bake 1 hour and 15 minutes.
Turn off oven; leave cheesecake in oven with door closed for 1 hour.
Remove from oven; cool completely on wire rack.
Remove sprinform pan side.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Garnish with fresh fruit, if desired.
8 oz. unsweetened grape juice
8 oz. unsweetened apple juice
8 oz. unsweetened orange juice
1 qt. diet ginger ale (can replace ginger ale with Sprite, 7-Up, Club Soda, or just Sparkling Water)
Mix first 4 ingredients together in a pitcher.
Add ice cubes and 9 ounces of the beverage to each glass.
1-2 liter diet Sprite, 7-up, or other fizzy clear soda pop
1 (46 oz.) can chilled unsweetened pineapple juice
1 pkg. blueberry Kool-Aid sugar free (any flavor will do)
Chill all ingredients and pour in punch bowl
Serve over ice