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or Splenda

  1 teaspoon pumpkin pie spice

  ¼ teaspoon ground cinnamon

  ¼ teaspoon salt

  One 12-ounce can fat-free evaporated milk

  One 9-inch frozen piecrust or Perfect

  Piecrust (page 192)

  Hooray, hurrah, and hallelujah! With lighter desserts like this, I can fit into my old mini skirts.

  Preheat the oven to 425°F.

  In a medium bowl, whisk together the eggs, pumpkin, sugar substitute, pumpkin pie spice, cinnamon, salt, and evaporated milk. Pour into the piecrust.

  Bake on a baking sheet for fifteen minutes. Reduce the oven temperature to 350°F and bake until a toothpick inserted in the center comes out almost clean, about 40 minutes more.

  Patti’s Pointers: Be sure that you use a sugar substitute that specifies that it can be used for cooking and baking. Many can’t stand up to the heat! And before opening the can of evaporated milk, give it a quick shake to mix in the thickened milk that settles on the bottom of the can.

  Per serving: 230 calories, 9 g protein, 28 g carbohydrate, 9 g fat, 3 g saturated fat, 60 mg cholesterol, 2 g dietary fiber, 310 mg sodium

  Diet Exchanges: 2 starches, 2 fats, or 2 carbohydrate choices

  Four-Flavor Sour Cream Pound Cake

  Flavored with the tastes of vanilla, lemon, almond, and butter, you won’t miss—or want—frosting!

  Makes 16 servings

  All-purpose flour, for dusting

  2¼ cups cake flour

  1½ teaspoons baking powder

  ½ teaspoon grated nutmeg (optional)

  ¼ teaspoon salt

  ½ cup margarine, softened

  ⅔ cup sugar substitute, such as DiabetiSweet or Splenda (see Patti’s Pointers

  page 178)

  7 tablespoons granulated sugar

  1 teaspoon vanilla extract

  1 teaspoon lemon extract

  1 teaspoon almond extract

  1 teaspoon butter-flavor extract

  3 eggs, separated

  1 cup reduced-fat sour cream

  Preheat the oven to 350°F.

  Coat a 9 × 5-inch nonstick loaf pan with fat-free cooking spray and dust with all-purpose flour.

  In a medium bowl, combine the cake flour, baking powder, nutmeg (if using), and salt.

  In a large bowl, using an electric mixer on medium speed, beat the margarine until light, about 30 seconds. Gradually beat in the sugar substitute and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, lemon, almond, and butter flavor extracts. Beat in the egg yolks, one at a time, beating for 30 seconds after each addition.

  Using a spoon, stir in the flour mixture alternately with the sour cream.

  In a clean medium bowl, using clean beaters, beat the egg whites until soft peaks form when the beaters are lifted, about 5 minutes. Gently fold the egg whites into the batter. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes. Invert onto a rack and cool completely.

  Patti’s Pointers : To get the highest volume from beaten egg whites, make sure that everything is clean and grease-free—the bowl, beaters, and scraper or spatula. Even a tiny speck of fat can keep the whites from increasing to their full volume.

  Per Serving: 150 calories, 3 g protein, 17 g carbohydrate, 8 g fat, 2 g saturated fat, 30 mg cholesterol, 0 g dietary fiber, 130 mg sodium

  Diet Exchanges: 1 starch, 1½ fats, or 1 carbohydrate choice

  Chocolate Cream Pie

  If you’re a chocoholic, this is the recipe for you!

  Makes 10 servings

  15 sugar-free creme-filled chocolate sandwich cookies, crushed into crumbs

  ¼ cup margarine, melted

  ⅓ cup sugar substitute, such as DiabetiSweet or Splenda

  ¼ cup cornstarch

  3 tablespoons unsweetened cocoa

  2 cups fat-free half-and-half

  1 teaspoon vanilla extract

  In a medium bowl, mix together the cookie crumbs and melted margarine. Press the mixture in the bottom and up the sides of a 9-inch pie pan.

  In a medium saucepan, whisk together the sugar substitute, cornstarch, and cocoa. Gradually whisk in the half-and-half over medium heat. Cook, whisking frequently, until the mixture is thickened to the texture of pudding, about 5 minutes. Whisk in the vanilla.

  Pour the mixture into the prepared piecrust and let cool to room temperature. Cover and refrigerate for at least 4 hours, or up to 2 days.

  Option: To make Chocolate Banana Cream Pie, line the bottom of the prepared piecrust with sliced bananas (about 1 large banana) before pouring in the chocolate pudding.

  Patti’s Pointers: An easy way to crush the cookies into crumbs is to put them in a Ziploc bag and pound them with a rolling pin. What a great stress reliever! And don’t forget: A dollop of light whipped topping turns this creamy chocolate pie into a dreamy chocolate pie.

  Per Serving: 120 calories, 3 g protein, 15 g carbohydrate, 6 g fat, 1 g saturated fat, 0 mg cholesterol, less than 1 g dietary fiber, 170 mg sodium

  Diet Exchanges: 1 starch, 1 fat, or 1 carbohydrate choice

  Awesome Apple Pie

  Years of listening to the baking advice of my aunts Hattie Mae and Joshia Mae—“For sweets you want dry, crisp surfaces, so bake uncovered; half-and-half won’t whip; if you must use something from a box or a bag, puhleeze doctor it up with plenty of homemade touches”—make this pie truly awesome.

  Makes 10 servings

  Two 9-inch frozen piecrusts or Perfect Piecrusts (page

  192)

  3 pounds Granny Smith apples, cored, peeled, and cut

  into 1-inch pieces

  ¾ cup plus 1 teaspoon sugar substitute, such as DiabetiSweet

  or Splenda, divided (see Patti’s Pointers

  page 178)

  ¼ cup all-purpose flour

  ½ teaspoon ground cinnamon

  ¼ teaspoon grated nutmeg

  3 tablespoons egg substitute, such as Egg Beaters

  Thaw one of the piecrusts, if frozen. Preheat the oven to 350°F.

  In a large bowl, mix together the apples, ¾ cup sugar substitute, the flour, cinnamon, and nutmeg.

  Enjoying a piece of my Awesome Apple Pie.

  Spoon into the frozen piecrust (filling will be mounded up quite high).

  Cut off and discard the rim of the thawed piecrust. On a floured surface, roll the piecrust into an 11-inch circle. Cut the circle into strips, each about 1 inch wide.

  Lay the strips over the apples in a lattice pattern (see Patti’s Pointers below). Trim any overhang with kitchen scissors. Dab the edges of the dough with water and pinch onto the rim of the piecrust to seal.

  Brush all of the exposed surfaces of dough with the egg substitute. Sprinkle with the remaining 1 teaspoon sugar substitute.

  Bake on a baking sheet until the filling is bubbly and the crust is deep golden brown, about 1 hour and 15 minutes.

  Option: If you like nuts, stir in ¼ cup chopped walnuts with the apples.

  Patti’s Pointers: To make a lattice top crust, cross the two longest strips of dough over the center of the pie. Cross the top strip with another long strip of dough. Fold back every other strip and lay the cross strips in place. Then put the folded-back strip in the original position.

  Per Serving: 390 calories, 6 g protein, 59 g carbohydrate, 15 g fat, 4.5 g saturated fat, 5 mg cholesterol, 6 g dietary fiber, 180 mg sodium

  Diet Exchanges: 3 starches, 3 fats, 1 fruit, or 4 carbohydrate choices

  Old-fashioned Oatmeal Raisin Cookies

  At my grocery store, you can find the fat-free fruit-based oil and shortening replacement right next to the Crisco. I like to use Smucker’s because it measures one-for-one like shortening and, to me, it tastes a little better than some other brands.

  Makes about 2 dozen cookies

  Serving size is 1 cookie

  ¾ cup all-purpose flour

  ½ teaspoon baking
soda

  ½ teaspoon ground cinnamon

  ¼ teaspoon salt

  ½ cup fat-free fruit-based oil and shortening replacement for baking

  ½ cup sugar substitute, such as DiabetiSweet or Splenda (see Patti’s Pointers

  page 178)

  ¼ cup sugar-free brown sugar substitute, such as Brown Sugar Twin

  ¼ cup packed light brown sugar

  1 egg

  ¼ cup fat-free milk

  1 teaspoon vanilla extract

  1½ cups old-fashioned oats

  ½ cup raisins

  ½ cup chopped walnuts, optional

  Preheat the oven to 350°F.

  In a small bowl, mix together the flour, baking soda, cinnamon, and salt.

  In a large bowl, using an electric mixer, beat together the oil and shortening replacement, sugar substitute, brown sugar substitute, and brown sugar just until creamy, about 30 seconds. (When using fat-free fruit-based oil and shortening replacement, don’t overbeat or your cookies will come out tough and chewy.) Beat in the egg, milk, and vanilla extract.

  Stir in the flour mixture. Stir in the oats, raisins, and walnuts (if using).

  Drop by well-rounded tablespoons onto ungreased cookie sheets, flattening the mounds slightly so the cookies will spread.

  Bake until golden brown, about 10 minutes.

  Patti’s Pointers: I like to use Brown Sugar Twin spoonable brown sugar replacement. It can be used cup for cup like brown sugar, which makes it easier to use than other brands. And I think it tastes a little better, too.

  Per Serving: 70 calories, 2 g protein, 12 g carbohydrate, 2 g fat, 0 g saturated fat, 10 mg cholesterol, less than 1 g dietary fiber, 55 mg sodium

  Diet Exchanges: 1 starch, ½ fat, or 1 carbohydrate choice

  No-Bake Cookies ’n’ Cream Cheesecake

  This is a great summer dessert because you don’t have to turn on the oven! And when my hot flashes are giving me the blues, well, let’s just say that’s a blessing.

  Makes 8 servings

  CRUST

  15 sugar-free crème-filled chocolate sandwich cookies, finely crushed

  3 tablespoons margarine, melted

  FILLING

  One 8-ounce package reduced-fat cream cheese, softened

  One 8-ounce package fat-free cream cheese, softened

  ⅓ cup sugar substitute, such as DiabetiSweet or Splenda

  ½ teaspoon vanilla extract

  13 sugar-free crème-filled chocolate sandwich cookies

  One 8-ounce tub frozen light whipped topping, such as Cool Whip, thawed

  To make the crust: In a medium bowl, combine the 15 crushed cookies and margarine. Press the mixture into the bottom and up the sides of a 9-inch pie pan.

  To make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese, sugar substitute, and vanilla extract until creamy, about 1 minute.

  Coarsely crush 10 of the cookies and stir into the cream cheese mixture. Fold in 2 cups of the whipped topping. Spoon into the prepared piecrust, cover with foil, and refrigerate for 2 hours before serving.

  Spread the remaining whipped topping over the pie. Arrange the remaining 3 cookies in the center of the pie for garnish.

  Per Serving: 340 calories, 8 g protein, 29 g carbohydrate, 21 g fat, 8 g saturated fat, 29 mg cholesterol, less than 1 g dietary fiber, 460 mg sodium

  Diet Exchanges: 2 starches, 4 fats, or 2 carbohydrate choices

  Decadently Delicious Chocolate Mousse

  For an oh-so-cute presentation, serve this simple and delicious dessert in martini glasses!

  Makes 4 servings

  1½ cups fat-free half-and-half

  One 1.4-ounce package fat-free, sugar-free instant

  chocolate pudding mix

  One 8-ounce tub frozen light whipped topping, such as

  Cool Whip, thawed

  In a large bowl, whisk together the half-and-half and pudding mix until creamy, about 2 minutes.

  Fold in the whipped topping, reserving ¼ cup of it for decoration.

  Divide the mousse evenly among individual dessert bowls and refrigerate for 20 minutes, or up to 2 days.

  See how cute the mousse looks in a martini glass? (Photo by Ernest Washington)

  Using the reserved 2 tablespoons of whipped topping, dollop ½ tablespoon on each serving.

  Patti’s Pointers: To take this dessert over the rainbow, stir in ½ teaspoon rum extract along with the half-and-half.

  Per Serving: 70 calories, 2 g protein, 9 g carbohydrate, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 0 g dietary fiber, 170 mg sodium

  Diet Exchanges: ½ starch, ½ fat, or ½ carbohydrate choice

  Blue Ribbon Blueberry Pie

  Makes 10 servings

  ½ cup sugar substitute, such as DiabetiSweet or Splenda (see Patti’s Pointers

  page 178)

  ¼ cup granulated sugar

  ¼ cup all-purpose flour, divided

  ¼ cup egg substitute, such as Egg Beaters

  ⅔ cup fat-free sour cream

  ¼ teaspoon vanilla extract

  ¼ teaspoon butter-flavor extract

  2 cups fresh or frozen blueberries

  One 9-inch frozen piecrust or Perfect Piecrust (page 192)

  2 tablespoons sugar-free brown sugar replacement, such as Brown Sugar Twin

  2 tablespoons chopped walnuts

  1 tablespoon margarine, softened

  Preheat the oven to 400°F.

  In a large bowl, stir together the sugar substitute, granulated sugar, 2 tablespoons of the flour, the egg substitute, sour cream, and vanilla and butter-flavor extracts. Mix until smooth.

  Stir in the blueberries and pour into the piecrust.

  Bake on a baking sheet until the filling just starts to bubble, about 25 minutes.

  In a cup, using a fork, mix together the remaining 2 tablespoons flour, the brown sugar replacement, walnuts, and margarine. Break into fine crumbs and sprinkle over the pie. Bake until the filling is bubbly and the topping is golden brown, about 10 minutes more.

  Option: If you use frozen blueberries for this recipe, you’ll need two 12-ounce bags.

  Per Serving: 210 calories, 6 g protein, 30 g carbohydrate, 8 g fat, 1.5 g saturated fat, 0 mg cholesterol, 1 g dietary fiber, 190 mg sodium

  Diet Exchanges: 2 starches, 1½ fats, or 2 carbohydrate choices

  Perfect Piecrust

  Sometimes, not often but sometimes, only a homemade piecrust will do. Most times, however, it’s best (and so much easier!) to use frozen piecrust. That’s because commercial machines can roll a piecrust much thinner than human hands ever could, I don’t care how skilled a baker a person may be. And the thinner the piecrust, the lower it is in fat and calories. Don’t tell Aunt Hattie or Aunt Josh, but since I learned I was diabetic, I bake almost all my pies with frozen crusts. That’s why I had to go on a serious search for a great, yet light, homemade one. Cookbook author and recipe developer David Joachim shared this one with me. I tasted lots of others but his was the hands-down winner.

  Makes 8 servings

  1½ cups all-purpose flour

  ½ teaspoon salt

  ¼ cup cold butter-flavored vegetable shortening

  ¼ cup cold reduced-fat cream cheese

  2 teaspoons lemon juice

  ¼ cup ice water

  In a large bowl, combine the flour and salt. Using a pastry blender or fork, quickly cut in the shortening and cream cheese until the mixture resembles coarse meal.

  In a cup, combine the lemon juice and 2 tablespoons of the ice water. Mix into the dough just until moist. Mix in just enough remaining ice water so that the dough can be shaped into a ball. Gather the dough into a ball and flatten it into a disk in the bowl. Cover and refrigerate for 1 hour, or up to 8 hours.

  Preheat the oven to 400°F.

  Roll the dough between sheets of lightly floured waxed or parchment paper, into a 12-inch circle. Remove the top sheet and carefully invert the dough into the center
of a 9-inch pie pan. Remove the remaining sheet of paper and carefully fit the dough into the pan without stretching it.

  Crimp the edges with your fingers or a fork and prick the bottom of the crust with a fork to prevent bubbling.

  Line the inside of the crust with heavy foil. Bake on a baking sheet for 7 minutes.

  Remove the foil and bake until lightly golden, about 7 minutes more. Cool on a rack.

  Option: To make a Perfect Nut Crust, stir 2 tablespoons finely ground almonds or walnuts into the flour and salt.

  Patti’s Pointers: There are two secrets to a tender, flaky piecrust. The first is to handle the dough as little as possible. The second is to keep everything cold. Especially the fat. Cold fat in a hot oven creates steam, which puffs apart the layers in the crust and makes flaky pastry. If the fat warms up before it gets to the oven, it melts and gets absorbed by the flour, creating a tough crust. If you make a pie dough on a hot day, chill all your ingredients and equipment in the refrigerator. If the dough warms up and gets sticky as you work, pop it back in the fridge for 20 minutes before continuing.