Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie

I've tried all of the substitutes and I don't like any of them. The ones combined with water make toast too soggy, so there's a texture thing combined with the flavor. I don't butter vegetables anyway, I like them without, but I have not learned to eat bread or toast plain. So, I've switched to jam on toast most of the time, I make my own low sugar spreads and so can control the sugar and calories that way. Broccoli I like drizzled with a bit of sesame oil and sprinkled with sesame seeds, better than butter. Baked potatoes get topped with homemade yogurt, made with low fat milk. I've learned to just top pancakes with maple or fruit syrup and skip the butter. My family buttered muffins, biscuits, corn on the cob, bread, pancakes, fried mush, oatmeal. Yup, oatmeal. You name it, it got buttered. No wonder Dad had all those heart problems. I still bake with butter, but I've even learned to bake bread without it. If my bread recipe calls for milk, I use skim and it works fine. Canola oil instead of butter, or depending on the bread, olive oil, and the bread still tastes the same. Cream soups get milk, not cream, as do scones. Ganache, though, that needs cream. Good luck, mago, it's definitely a change but you'll get used to it and your taste may even change. You'll pick up an ear of fresh corn and wonder why in the world you covered the wonderful taste with all that butter. Maybe. There are also good recipes at Cooking Light.com, Eating Well.com, EatBetterAmerica .com, HeartHealthyLiving. com. There are more, but these seem to have the recipes that work best for me. I've also started using Clean Living, they are on line but have more recipes in their printed magazine. They are a bit extreme in some of their recipes, but many are good. Annie

Jacki, here are a few of my favourite recipes. All tried and true. Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Bon Appetit, November 1977 1 Cup all purpose flour 3/4 cup granulated sugar 1/2 ts baking powder 1/2 Teaspoon baking soda 1/4 ts salt 1 egg 1/2 cup buttermilk 1/2 ts vanilla extract 1/3 Cup melted butter cooled to room temperature 2/3 cup sliced almonds Hot Almond Syrup (recipe follows) Hot Almond Syrup 3/4 cup granulated sugar 6 Tbs water 1/2 ts almond extract . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup even over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Almond Syrup In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir I almond extract. Edited: January 22nd, 2006 Be careful not to over cook the syrup or it will harden on top of the almonds rather than get absorbed into the cake. I don't use the thermometer. I just bring the syrup to a boil and cook for about one minute. There is so little syrup that it doesn't take long. Home Cookin Chapter: Recipes From Thibeault's Table ===================== I made these slightly different this time. Melting the butter and sugar together first and then adding the chocolate and substituting brown sugar for half the white sugar. And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary. Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (or more. I usually add about 1 1/2 cups) (Optional: use 3/4 cup brown and 3/4 cup white sugar Add a shot of espresso Glaze (Optional) 4 ounces of quality chocolate (I used Callebaut (Semi-Sweet) 2 tablespoons butter 1 tablespoon corn syrup 1/4 cup warm heavy cream Melt butter and chocolate with corn syrup. Stir until smooth. Add 1/4 of warm cream and stir into chocolate mixture. Refrigerate until cool. . Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer. Servings: 4 Exported from Home Cookin 5.3 (www.mountain-software.com) Home Cookin Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 1 Tablespoon Milk 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350°F oven for 15 minutes or until ouside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped. Home Cookin Chapter: Recipes From Thibeault's Table ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Nnte: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.. . Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich spring pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source Patty Base 1/2 flour 3/4 cup rice krispies cereal 1/4 tsp baking soda pinch salt 1/3 cup packed brown sugar 1/3 cup butter melted Toffee Layer 1 can sweetened condensed milk 1/2 c butter 1/2 c firmly packed brown sugar 1/2 cup chocolate chips semi sweet 1 1/4 cup Rice Krispies cereal . . Combine all the ingredients for the base and press into an 8 inch square pan. Bake in a 350°F oven for 10 minutes. While base is baking make the toffee layer. In a heavy saucepan combine the condensed milk with the 1/2 cup of butter and 1/2 cup of brown sugar. Bring the mixture to a boil and simmer for 5 minutes. Keep stirring as this mixture burns easily. Pour toffee over the base. Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies. Stir to coat well. Use two forks to spread evenly over the toffee layer. Chill and cut into squares.

This is a recipe I picked up from the South Beach Diet forum. Baked Oat meal 1/2 cup olive oil 2/3 cup splenda (I think Splenda is bitter so I use Wheylow) 2 eggs 3 cups dry oatmeal 1 teaspoon cinnamon 1 teaspoon salt 1 cup fat free milk 1 teaspoon vanilla 1 teaspoon baking powder Wisk oil, splenda, and eggs. Add cinn, baking powder, salt, vanila and wisk again. Add oatmeal then milk and mix. Spray 9X9 cooking pan with non-stick spray. Bake at 350 for 25 minutes. Serving size 1/2 cup. VERY YUMMY! Variation: 1/4 c canola oil and 1/4c unsweetened applesauce, and 1/2c skim milk and 1/2c of plain yogurt. I did use 2 eggs. I think my glass baking dish is 8x8, and I baked it @350 for 30 mins. I think I could have baked it even longer to get 'crispier', but it came out great as is. small variation (not that this excellent recipe needs it) however since i have a piece of this daily it's nice to mix it up now again. I omit the cinnamon add 1/2 of blueberries, substitute the olive oil for 1 cup of apple sauce (I have those individual cup apple sauce on hand and use one whole one, i think its a cup. I have added a tablespoon of canola oil as well sometimes 2. Whey low brown sugar sprinked on top is nice too. Blueberries are in season and really go well with oatmeal. I make this recipe weekly and use it as a tote-able snack. Here's a link to the Wheylow site. Meg :) Here is a link that might be useful: Wheylow Sugar Substitute