Cook Without Book

Yield:  20 servings (serving size: 1 sandwich cookie)                   Ingredients 1/4 cup   margarine, softened 1/4 cup   no-sugar-added creamy peanut butter 1/2 cup   "measures-like-sugar" calorie-free sweetener 1/4 cup   sugar 2  large egg whites 1 teaspoon   vanilla extract 1 3/4 cups   all-purpose flour 1 teaspoon   baking soda 1/8 teaspoon   salt Cooking spray 3/4 cup   low-sugar strawberry spread Preparation Preheat oven to 350°. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circle...

Yield:  5 servings (serving size: 1 cup)                  Ingredients 1  large ripe cantaloupe, peeled and finely chopped (about 5 cups) 1/3 cup   "measures-like-sugar" calorie-free sweetener 2 tablespoons   lemon juice 2 teaspoons   unflavored gelatin 1/4 cup   cold water 1  (8-ounce) carton vanilla fat-free yogurt sweetened with aspartame Cantaloupe wedge (optional) Preparation Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth. Pour mixture into an 8-inch square pan; freeze until almost firm. Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon ...

Yield:  6 servings (serving size: 1 cake and 1/3 cup sauce)                  Ingredients 1 tablespoon   calorie-free sweetener 1 tablespoon   cornstarch 1 cup   orange juice 1/4 teaspoon   vanilla or almond extract 1 1/2 cups   sliced fresh strawberries (about 1 pint) 6  spongecake dessert shells (5-ounce package) Preparation Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely. Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes. To serve, spoon sauce over dessert shells. Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake. Nutritional Information Calories per serving: 113 Calories from fat: 0.0% ...