Put 1 cup juice in a saucepan and bring to a boil. Mix the other 1/2 cup juice with the cornstarch. Add a little boiling juice. Stir together, then add to the boiling juice. Cook over medium heat until thick and clear, stirring constantly. Add liquid sweetener, coriander, cardamom, and almond extract. Stir peaches in slowly. Pour into a prebaked 10-inch pie shell. Chill.

Pour the batter into an 8″ square baking pan coated with nonstick spray. Bake at 350° for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.

Mix the dry ingredients and the raisins. Mix the egg replacer with the water. Add it and the apple sauce to the dry ingredients. Drop onto a non-stick cookie sheet (lightly coated with oil, if necessary). Bake for 12-15 minutes.

In a medium sized bowl or food processor, combine egg replacer…

To serve, scoop pudding into 4 serving bowls, and spoon ginger syrup over each.

Here’s my favorite lemon pie recipe, adapted from The New Farm Vegetarian Cookbook. To make it truly fatfree, use one of the fatfree pie crusts in the archives. You can reduce the calorie content a lot by using stevia or an artificial sweetener for part (but not all) of the sugar.

Submitted by: DeniseC
From The American Diabetes Association’s Flavorful Seasons Cookbook
Serves 4

Here’s a recipe I’ve used for pie crust. I have to warn you, though, that it will never fool anyone into thinking it’s “real” pie crust. It’s fairly simple:

I made the Gingerbread cookie recipe that I posted last week, and it was a qualified success. My husband, my daughter, and her five-year-old (non-vegetarian) friend all loved them; I thought they were okay. They had a somewhat chewy texture that most fatfree cookies seem to have, but I think they would have been better if I’d used pastry flour instead of regular whole wheat. The second batch came out better than the first because I overcooked the first ones a little. I made a couple of changes (like decreased the molasses and used agave nectar for part of it because I don’t like a really strong molasses taste) and I cut the recipe in half. Here’s my revised and tested version:

Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil. Boil for 2 minutes, then remove from heat and let cool.

Blend all till creamy. Pour into molds and freeze.

Let cool to 110 F on thermometer. Beat thoroughly until mixture loses its glossiness. Working quickly, spread into a 8″ or 9″ pan. Let cool. Cut into squares.

This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

I originally used about 2 cups of basil and the final product didn’t seem quite basil flavored enough for me and tossed another cup in at the end. Then it was perfect. (Makes about 1 1/2- 2 cups)

there’s the basic recipe. but for those of you who know me, could this possibly have been good enough!? of course not! hehe. to this, i added a tablespoon or so of nutritional yeast, and two teaspoons or so of chicken flavored veggie broth powder. then a bunch of dried parsley and basil. (these additions made it creamy instead of watery). it tastes delicious! and trust me with the crushed garlic a little will go a long way.