6 medium apples, cored, peeled and thinly sliced
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking rolled oats
3 tablespoons light brown sugar
2 tablespoons reduced-fat margarine

DIRECTIONS;
Preheat the oven to 400

Coat a 9-inch microwave-safe
pie plate Pam

In a large bowl, combine the apples,
2 tablespoons flour, the sugar,
and cinnamon; mix well.

Spoon into the pie plate and
cover with waxed paper.

Microwave on high power
for 4 to 6 minutes, or
until the apples are soft.

Meanwhile, in a medium bowl,
combine the remaining 1/4 cup flour,
the oats, and brown sugar; mix well.

With a fork, blend in
the margarine until crumbly;
sprinkle over the apples.

Bake for 20 to 25 minutes,
or until golden and bubbly.

Serve warm.

Per 1/2 cup serving: 32 g carbohydrate, 3 g dietary fiber, 22 g sugars. 2 carbohydrate exchanges
Recipe courtesy of Diabetes Forecast magazine.

1 box of sugar free Jello
1 8oz Cream Cheese (softened)

DIRECTIONS;
Boil 1 cup of water and
mix with the Jello.

Make sure all Jello is dissolved
before adding the cream cheese.

Beat on medium until
Cream cheese is blended.

Add one cup of cold water
and beat a little more.

Store in refrigerator until firm.
(about 4 hours).

Tastes like Cheesecake, whether
it be strawberry, lime, raspberry, etc.

1 c Shortening
1 c Cooked pumpkin
1 Egg
1 ts Vanilla
2 c Flour
1/4 ts Allspice
1/2 ts Nutmeg
1/2 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 c Raisins
1/2 c Chopped nuts

DIRECTIONS;
Soak raisins in hot water for 5 minutes.
Drain.

Cream shortening. Add pumpkin,
egg and vanilla. Beat well.
Mix dry ingredients.
Add to creamed mixture. Mix well.
Add raisins and nuts.

Drop on greased cookie sheets
and press with a fork.

Bake at 350 degrees for 12 minutes.

Makes 3 to 4 dozen.

1/2 c. dates, chopped
1 c. oatmeal, uncooked
1/2 c. raisins
1/2 c. flour
1/3 c. peanut butter
1 tsp. vanilla
1/4 c. water
2 eggs, beaten
1 banana, mashed

DIRECTIONS;
Mix all ingredients together.
Drop by teaspoon on cookie sheet.
Bake at 350 for 8 to 10 minutes.