In a large bowl, mix flour, baking powder and salt. Cut in shortening. Mix in egg. Add 1/3 cup milk. Slowly add as much milk as needed to make a non-sticky dough. Pat dough out on floured surface. Cut rounds with biscuit cutters or drinking glasses. Place on ungreased cookie sheet and bake for 10 mins 450F til lightly browned.
Split in half.
If desired, spread each half with butter.
Sprinkle artificial sweetener over strawberries and mix well.
Spoon strawberries over biscuit halves.
Top with whipped topping.
rom heat.
Stir in artificial sweetener.
Prepare pancakes:
Fry
Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk.
Cover and set aside for 30 minutes, or until the bulgur is softened and swollen.
The grain should still have some bite, although it can be left covered in the refrigerator overnight.
Stir well and add extra milk necessary to make the mixture creamy.
The mixture can be sweetened with artificial sweetener if liked.
Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.
am. Heat slowly. Add the artificial sweetener to taste if required. Cover
Put cut up apples in 1 1/2-quart casserole dish. Sprinkle with tablespoon of liquid artificial sweetener, lemon juice and cinnamon. Combine last 4 ingredients in separate bowl.
Toss with fork and blend well. Sprinkle over apples. Pour 3/4 cup hot water over topping. Cover and bake at 400\u00b0 for 15 minutes. Uncover and bake 15 to 20 minutes.
Combine cucumber, onion and garlic in large bowl.
Sprinkle with salt; cover with ice cubes.
Let stand overnight.
Drain well. Combine remaining ingredients except liquid artificial sweetener in a 4-quart pan; add cucumber mixture.
Bring to a boil.
Cover and boil gently for two minutes.
Stir in liquid artificial sweetener. Remove garlic clove.
Spoon into sterile jars.
Seal.
Yield:
5 cups.
Carbohydrate 6 g, protein 1 g, fat 0 g, calories 28.
One serving = 1/2 vegetable exchange.
Preheat oven to 375\u00b0.
Combine margarine, sweetener and peanut butter and blend well.
Combine egg, nonfat milk and vanilla; add to first mixture.
Sift flour, salt and baking powder together; add, blending well.
Drop by spoonfuls onto greased cookie sheet (or heavy-duty aluminum foil).
Flatten with tines of fork dipped in water.
Bake 10 minutes.
Yield: 4 dozen cookies.
Twenty-four packets artificial sweetener = 1 cup sugar.
f you are using liquid artificial sweetener, add it now.
Add
Combine cucumbers, onions and garlic in large bowl.
Sprinkle with salt.
Cover with ice cubes.
Let stand overnight.
Drain well.
Combine remaining ingredients, except liquid artificial sweetener.
Add cucumber mixture.
Bring to a boil.
Cover and boil gently for 2 minutes.
Stir in sweetener.
Remove garlic clove.
Spoon into sterile jars.
Seal.
Yield: 5 cups. Exchanges: 1/2 cup = 1 vegetable and contains 28 calories.
Preheat oven to 400\u00b0.
Measure oatmeal into bowl; stir in melted margarine; mix well.
Stir in eggs and sweetener; add mixture of flour, baking powder and salt alternately with the combined milk and vanilla.
Add raisins.
Drop onto cookie sheet from level teaspoon; bake until golden brown (about 10 to 15 minutes).
Yield: 4 dozen cookies.
Thirty-six packets artificial sweetener = 1 1/2 cups sugar.
ll milk(1 cup).
** Artificial sweetener equal to sweetness of 2
Combine rhubarb, artificial sweetener and water in saucepan. Cook over low heat until rhubarb is tender.
Remove from heat. Stir in gelatin and Aspartame until dissolved.
Cool slightly; add lemon juice.
Mix well.
Cool to room temperature.
Fold in whipped topping.
Pour into baked pie shell.
Chill until firm.
Soak gelatin in cold water. Combine lemon juice, rind and boiling water. Bring to boiling point and remove from heat. Add softened gelatin and artificial sweetener. Mix until well dissolved. Chill until consistency of unbeaten egg whites. Add unbeaten egg whites and extracts. Beat until fluffy and holds shape. Chill until firm
Beat egg yolks until thick and lemony colored.
Add 1/2 cup of water, artificial sweetener, vanilla and lemon juice to egg yolks. Beat until thick and fluffy.
Using clean beaters, beat egg whites until foamy.
Add cream of tartar and beat until stiff peaks form. Carefully fold egg whites into egg yolk mixture.
Combine flour and salt; sift gradually over egg whites and yolk mixture, folding in gently.
Pour into ungreased 10-inch tube pan.
Bake at 325\u00b0 for 1 1/4 hours.
Makes 12 servings.
Soften gelatin in cold water.
Combine liquid artificial sweetener, apple juice, lemon juice and salt.
Heat and add gelatin mixture, stirring until gelatin dissolves.
Cool until mixture begins to thicken.
Fold in applesauce.
Chill until set in individual molds.
Yield:
4 servings.
Protein 2 g, fat 0 g, carbohydrate 12 g, calories 56.
One serving = 1 fruit exchange.
Measure pudding mix into a small, heavy saucepan.
Add water slowly, mixing well.
Stir constantly over moderate heat until a bubbling boil is reached; remove from heat.
Slowly pour on top of beaten eggs, stirring constantly.
Return to saucepan; cook and stir over low heat for 1 to 2 minutes, until thick and smooth. Remove from heat.
Stir in vanilla and artificial sweetener until dissolved and blended.
Add water to rhubarb and cook rhubarb until soft; cool.
Add liquid artificial sweetener.
A dash of nutmeg may be added after cooking if desired.
Yield: 4 servings.
Carbohydrate 7 g, protein 1 g, fat 0 g, calories 32.
One serving = 1/2 fruit exchange.
In a 1-quart casserole, beat eggs lightly.
Add artificial sweetener, milk, bread and vanilla.
Mix well.
Cook on Medium-high power in microwave.
Let set 5 minutes.
If not set, cook 2 to 3 minutes longer at Medium power.
Makes 2 servings.
Preheat oven to 500\u00b0.
Combine cinnamon, apples, vanilla and artificial sweetener.
With rolling pin, roll the bread until flat.
Spoon apple and cinnamon mixture onto center of bread. Roll bread like jelly roll and fasten with a toothpick.
Bake 10 to 15 minutes.
Serve while hot.