Mile High Apple Pie

Pastry for double-crust 9-inch pie
3 tablespoons cornstarch
7-1/4 teaspoons Equal® for Recipes 
or 24 packets Equal® sweetener
or 1 cup Equal® Spoonful™
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced, cored, peeled, Granny Smith
or other baking apples (about 8 medium)

Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan.
Combine cornstarch, Equal® , cinnamon, nutmeg, and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. If desired, cut hearts in pastry with cutters; place pastry on pie, seal edges, trim and flute. Press pastry hearts on pastry. Bake in preheated 425oF oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.

Makes 8 servings.

Nutrition information per serving:
246 cal., 2 g pro., 40 g carb., 10 g fat, 10 mg chol., 193 mg sodium
Food Exchanges: 1 fruit, 1-1/2 bread, 2 fat
31% calorie reduction from traditional recipe
Cabbage Slaw
1 small head cabbage (1 pound), thinly sliced
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons chopped pimiento or red bell pepper
1/2 cup cider vinegar
3 tablespoons vegetable oil
2-1/2 teaspoons Equal® for Recipes 
or 8 packets Equal® sweetener 
or 1/3 cup Equal® Spoonful™
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Combine cabbage, green pepper, onion and pimiento in medium bowl.
Measure remaining ingredients into jar; cover with lid and shake to blend well.
Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to
serve. 

Makes 12 (1/2-cup) servings. 

Nutrition information per serving: 
49 cal., 1 g pro., 4 g carb., 4 g fat, 0 mg chol., 52 mg sodium 
Food Exchanges: 1 vegetable, 1/2 fat
37% calorie reduction from traditional recipe 
Pumpkin Pie 


Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons Equal® for Recipes 
or 18 packets Equal® sweetener 
or 3/4 cup Equal® Spoonful™
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. 
Ease into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining
ingredients. Pour into pastry shell. Bake in preheated 425oF oven 15 minutes;
reduce heat to 350oF and bake until knife inserted near center comes out clean,
about 40 minutes. Cool on wire rack. 

Makes 8 servings. 

Nutrition information per serving: 
175 cal., 8 g pro., 22 g carb., 7 g fat, 86 mg chol., 208 mg sodium 
Food Exchanges: 1-1/2 bread, 1 fat
31% calorie reduction from traditional recipe
Strawberry Freezer Jam

1 quart strawberries (1-1/2 pounds), hulled
1 package (1-3/4 ounces) no-sugar needed pectin
1 cup unsweetened apple juice
14-1/2 to 21-3/4 teaspoons Equal® for Recipes 
or 48 to 72 packets Equal® sweetener 
or 2 to 3 cups Equal® Spoonful™

Coarsely mash strawberries in large bowl, using a potato masher or pastry blender (about 2-1/2 cups).
Gradually stir pectin into apple juice in medium saucepan. Heat mixture to a rolling boil (one that does not stop when being stirred) over high heat, stirring constantly; boil, stirring constantly, 1 minute.
Stir hot mixture into strawberries; stir in Equal®. Fill jars, allowing 1/2-inch head space. Cool jam; seal and freeze up to 3 months. 

Note: After thawing, Strawberry Freezer Jam should be refrigerated; refrigerate up to 3 weeks. Also note that the use of more fruit in the recipe can possibly impair the gelling action of the jam.

Makes three, 1/2-pint jars. 

Nutrition information per serving (1 tablespoon): 
14 cal., 0 g pro., 4 g carb., 0 g fat, 0 mg chol., 2 mg sodium 
Food Exchanges: free food
70% calorie reduction from traditional recipe
Low-Fat Broccoli Casserole
Submitted by:  Pat (Toto)

With the holidays looming, our thoughts often turn to the big meals that go with them. You can keep your dishes both healthy and tasty with a bit of planning. Try this low-fat broccoli casserole recipe--the recipe will serve six to eight and you can double it easily if you like. This is also a handy veggie to take to those last minute potluck get-togethers.

Ingredients:
- 1 7-ounce package of rice
- 1 family size bag of frozen chopped broccoli (fresh works, too)
- 1/2 cup skim milk
- 1 can of low-fat cream of mushroom soup
- 8 ounces of light Velveeta cheese

Precook rice and set aside. Prepare broccoli according to package directions. In a saucepan combine soup, skim milk, and cheese. Cook over low heat until cheese melts. Stir in the rice and broccoli. Spray a baking dish with non-stick butter spray. Put the broccoli mix into the dish and top the casserole with about 1/4 cup of shredded 2% sharp cheddar cheese. Bake in a 325-degree oven for about 35 minutes.