MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: STRAWBERRY ANGEL MOUSSE
Categories: Diabetic, Desserts
Yield: 4 servings

3 c Unsweetened strawberries
1 c Water
1 tb Unflavored gelatin (1 packet
1 tb Cornstarch
1 Egg, separated
14 ts Artificial sweetener *
1 ts Vanilla
1/2 ts Almond extract (optional)
1/4 c Instant skim milk powder
1/4 c Ice water

* equivalent of 14 tsp sugar, may use crushed tablets or liquid
sweetener according to package directions.

Slice strawberries. Pour water over strawberries, let stand 1 hour
at room temperature. (frozen ones may take longer) Drain water from
strawberries into a saucepan; reserve strawberries. Sprinkle gelatin
over 2 tbsp of liquid drained from strawberries. Whisk cornstarch
and egg yolk into remaining water. Cook and stir over medium heat
until mixture boils and thickens slightly. Remove from heat. Add
softened gelatin, sweetener, vanilla and almond extract, stirring
until gelatin and sweetener dissolve. Stir in strawberries. Chill
about 30 min or until mixture is partially set. Beat egg white, skim
milk powder and ice water in a chilled bowl. Fold into thickened
strawberry mixture.

1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice.

MMMMM

BLACK BOTTOM PIE
--GRAHAM 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. Cool.
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. Makes one (8 or 9 inch) pie (filling and crust) or 8
servings.

ish has only about 80 calories per serving.

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.