1/2 C. light margarine
2 (1 oz.) squares unsweetened chocolate
2/3 C. granulated sugar
2 large eggs
3 T. skim milk
1 tsp. vanilla extract
1 C. all−purpose flour
1 1/4 tsp. Sweet 'N Low®
1/4 tsp. baking soda
1/8 tsp. salt
1/4 C. chopped walnuts or pecans (optional)

Preheat oven to 350°F.
In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.
Makes 16 servings

Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat(2 g saturated fat), 27 mg cholesterol, 113 mg sodium
Diabetic exchanges: 1 starch/bread, 1 1/2 fat.

One pie crust, baked and cooled
1 4-serving size sugar-free strawberry jello
1 4-serving size vanilla COOK AND SERVE sugar-free pudding, (not instant)
1 cup water
4 cups sliced fresh strawberries

Recipe

Combine water, jello and pudding and bring to a boil, stirring constantly. Remove from heat. Place sliced strawberries in the crust, and pour the glaze over them. Refrigerate about 3 hours. Top with Cool Whip (won't be 100 percent sugar-free) or whipped cream sweetened with artificial sweetener.

1 reduced-fat graham cracker crust

1 pkg sugar-free cook and serve vanilla pudding mix (NOT instant)
2 cups water, divided
1 pkg sugar free lemon jello
1 can (8 oz) crushed unsweetened pineapple
1 carton (8 oz) Sugar Free Cool Whip, thawed

Recipe

In saucepan, combine 1 1/2 cups water with the dry pudding mix. Bring to a boil over med. heat and stir while boiling, for 2 minutes or until thick. Meanwhile, in a small saucepan, place 1/2 cup water and bring to a boil, and add the jello. Stir until dissolved (use a whisk) and add to the pudding mixture. Fold in the drained pineapple. Allow to cool completely. Fold in the Cool Whip, and spread into the crust. Chill at least 2 hours before serving. Top with dollops of whipped topping and lemon zest, if desired.

8 servings, 3 pts. each.

1/2 c Margarine
1 tsp Cinnamon
1 Egg
1 1/2 tsp Nutmeg
1/4 c Sugar
1 c Unsweetened applesauce
1 1/2 c Flour
1 tsp Vanilla
1 tsp Baking soda
1/4 c Chopped walnuts
1/4 tsp Salt

Preheat oven to 375 F.

Cream margarine until fluffy. Beat eggs and sugar; add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately with applesauce, mixing well after each addition. Stir in vanilla and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use paper baking cups. Bake 15-20 min.

1 cupcake = 177 calories, 1 1/2 Starch/bread exchange, 1 1/2 fat 2.7 gm protein, 9.8 gm fat, 19.8 gm carbohydrate, 207.6 mg sodium, 53.3 mg potassium, 1 gm fiber, 23 mg cholesterol

1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp.coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper

Combine all ingredients except salt & pepper in a food processor until smooth. Add salt & pepper to taste, blend thoroughly. For a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.