Orange Chocolate Chip Bread

    1/2 c  Skim milk
    1/2 c  Plain nonfat yogurt
    1/3 c  Sugar
    1/4 c  Orange juice
      1    Egg; slightly beaten
      1 tb Orange peel; freshly grated
      3 c  All-purpose biscuit baking m
    1/2 c  Hershey's mini chips semi-sw

Heat oven to 350 F. Grease 9 x 5 x 3-inch loaf pan or spray with vegetable cooking spray. In large bowl, stir together milk, yogurt, sugar, orange juice, egg and orange peel; add baking mix. With spoon, beat until well blended, about 1 min. Stir in small chocolate chips. Pour into prepared pan. Bake 45 to 50 mins or until a wooden pick inserted in center comes out clean. Cool 10 mins; remove from pan to wire rack. Cool completely before slicing. Garnish as desired. Wrap leftover bread in foil or plastic wrap. Store at room temperature or freeze for longer storage.


Yield: 1 Servings

Orange Cheesecake

           CRUST
      1 c  Soft wholewheat bread crumbs
    1/4 c  Bran (natural)
    1/4 c  Brown sugar subs. SugarTwin
    1/2 ts Ground cinnamon
      2 tb Butter or margarine
           FILLING
      1 tb Unflavored gelatin (1 pkg)
    1/3 c  Water
      2 c  2% cottage cheese
    1/3 c  Orange juice
      1 ts Orange rind
      1 sm Banana
      2 tb White sugar subs. SugarTwin
      1 ts Lemon juice
      1 sm Orange
      8    Strawberries or grapes

CRUST Combine crumbs, bran, sweetener and cinnamon in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7 or 8" springform pan. FILLING In small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature. In food processor or blender, combine cottage cheese, orange juice, orange rind, banana, sweetener, lemon juice and dissolved gelatin. Puree until smooth (or mash cottage cheese and banana along with sweetener, juices and gelatin or press through sieve). Pour over prepared crust. Cover and chill in refrigerator 2-4 hours or until set. At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith and thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices.

1/8 cheesecake 1 Fruits & Vegetables Choice, 1 Protein Choice 12 g carbohydrate, 10 g protein, 4 g fat 124 calories
Yield: 8 Servings

Olive Garden Capellini Primavera (Light)

      1 tb Olive oil
      1 ts Butter
      5 c  Broccoli florets, cut into 1
           .inch pieces
  1 1/2 c  Chopped onions
    3/4 c  Julienned carrots
      3 c  Sliced mushrooms
  1 1/4 c  Halved lengthwise and thinly
           .sliced yellow squash
      1 ts Finely chopped garlic
  1 1/4 c  Crushed tomatoes
      9    Sun-dried tomato halves, not
           .oil-packed, minced
      1 tb Low-sodium beef boullion
           .granules
      1 tb Fresh chopped parsley
    1/4 ts Dried oregano
    1/4 ts Ground rosemary
    1/8 ts Crushed red pepper flakes
      9 oz Capellini pasta (angel hair)
      2 tb Grated parmesan cheese

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic; saute 2 minutes longer. 2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 min. 3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes. Drain and place in serving bowl. Toss with sauce and sprinkle with cheese. Serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb. Per serving 286 calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.


Yield: 6 Servings

Olga's Pumpkin Pie

  1 1/2 c  Cornflakes
      1 ts Diet Margarine; Melted
      1 tb ;Hot Water
    1/2 c  Dietetic Maple Syrup
      1 c  Nonfat Milk
      2 pk Dietetic Butterscotch Or
           -Vanilla Pudding
      1 c  Pumpkin; Canned Or Fresh
           -Cooked
      1 lg Egg

Preheat the oven to 325 Degrees F. Crush the cornflakes. Mix the margarine and water, blending well, then add to the cornflakes, mixing well. Spread the mixture evenly in a 9-inch pie pan, pressing frim around the edge with a spatula. Bake for 8 to 10 minutesin the oven, remove and let cool to room temperature. Blend the remaining ingredients in a saucepan and cook, over medium heat, while stirring constantly, until it reaches a boil. Cool to room temperature and then pour into the pie shell. Chill for at least three hours before serving.

Exchanges per serving: 1 serving = 1 1/2 breads. Calories per serving: 110
Yield: 6 Servings

Old-Fashioned Sour Cream Cookies

  2 2/3 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/4 ts Nutmeg
    1/2 c  Butter, softened
           Sugar
      1 lg Egg
      1 ts Vanilla extract
    1/2 c  Sour cream

Preheat oven to 375. Grease 2 cookies sheets. Combine first 5 ingredients in bowl. Beat butter, 1 cup sugar, the egg and vanilla in mixer bowl until light and fluffy. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Divide dough in half. On floured wax paper, roll one dough 1/4-inch thick. Cut with 2-inch cookie cutter. Place 2 inches apart on prepared cookie sheets. Sprinkle tops of cookies with additional sugar. Bake 8-10 minutes, until lightly browned. Repeat with remaining dough. Decorate as desired. Makes 5 dozen.

Per cookie: 55 calories, 2 gm total fat, 1 gm saturated fat, 9 mg cholesterol, 8 gm carbohydrates, 50 mg sodium, 1 gm protein.
Yield: 5 Servings

Old-Fashioned Mac 'N' Cheese

  1 1/2 c  Elbow macaroni
      4 tb Butter or margarine, divided
    1/4 c  All-purpose flour
      3 c  Milk
      1 ts Dry mustard
    3/4 ts Salt
    1/4 ts Freshly ground pepper
      1 pn Ground red pepper
  1 1/2 c  Shredded sharp Cheddar
           -cheese
    1/4 c  Freshly grated Parmesan
           -cheese
    1/3 c  Plain dry bread crumbs

1. Heat oven to 375 B0F. Cook macaroni in boiling salted water in large saucepan just until tender, 8 minutes. Drain in colander and rinse under cold water. 2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Gradually whisk in milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove from heat and whisk in cheeses until melted and smooth. Stir in drained macaroni. Pour into shallow 2-quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes before serving. Makes 8.

PER SERVING: Calories 310, Total Fat 17.5 g, Saturated Fat 10.5 g, Cholesterol 53 mg, Sodium 617 mg, Carbohydrates 26 g, Protein 13 g, Calcium 321 mg, Fiber 1 g
Yield: 8 Servings