Night Before:

Mix 1 cup chopped dates, 1 1/2 cups applesauce (unsweetened). Cut up dates into applesauce. Add 3 to 4 packets of equal, refrigerate overnight. 1 tsp. vanilla 1/2 c. margarine, melted 2 c. flour 2 tsp. soda 1/4 tsp. cloves 1/2 tsp. cinnamon

Mix dry ingredients. Add beaten eggs, margarine and vanilla. Add date mixture last. Pour into 9″x13″ pan. Sprinkle with 1/2 cup chopped pecans. Bake at 350 degrees for 30 minutes.

8 oz. light cream cheese, room temperature
5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest

In a bowl, whisk all ingredients together until smooth. Yield: About 1 1/4 cups. Per serving: 46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96 mg sodium. Exchanges: 1 fat. Serving size: 1 1/2 tablespoons. Cholesterol: 10 mg per serving.

1 can (16 oz.) pumpkin
2 c. skim milk
2 eggs
1 tsp. cinnamon, or more
Dash of salt (1/8 tsp.)
1 tsp. vanilla
4 to 5 pkg. Equal to taste

Blend all ingredients. Pour into a casserole bowl. Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake another 40 to 45 minutes.

1 c. plain popped popcorn (unsalted, preferably air popped)
1 c. bite-size shredded wheat biscuits
2 tbsp. raisins
1 tbsp. dry roasted sunflower seeds
1/2 tsp. ground cinnamon

Mix first 4 ingredients. Sprinkle cinnamon over mixture and toss lightly. (Can be made in larger quantities and stored in an airtight container at room temperature.) Makes 2 cups (2 servings). Calories = 150 per 1 cup serving. Food exchanges: 1 cup serving = 1 1/2 bread, 1/2 fruit and 1/2 fat. Cholesterol = 27 grams. Protein = 3 grams. Fat = 3 grams.

1/2 banana, peeled
2 tbsp. skim milk
1/4 c. Grape Nuts cereal, crushed to crumbs
Dash of ground cinnamon
Dash of ground nutmeg

Insert an ice cream stick deeply into the cut end of the banana. Dip the banana in milk and roll in cereal crumbs and spices. Wrap in plastic and freeze. Yields 1 serving. Calories = 68. Cholesterol = 16 grams. Protein = 1 gram. Fat = 0 grams.

1 (No. 2) can crushed pineapple, in unsweetened pineapple juice
2 env. unflavored gelatin
1/4 c. sugar
1/4 tsp. salt
1 c. unsweetened pineapple juice (from crushed pineapple)
3 eggs, separated
1 c. fresh orange juice
1 c. buttermilk
1 tsp. grated lemon rind
1 tsp. grated orange rind

Drain pineapple, reserving juice. Combine gelatin, sugar and salt in saucepan. Add small amount of pineapple juice to make smooth paste. Add egg yolks and blend well. Add remaining pineapple juice. Cook, stirring, over medium heat until gelatin is dissolved and mixture coats a spoon. DO NOT BOIL. Remove from heat and cool to lukewarm, stirring occasionally. Add orange juice, buttermilk, lemon, and orange rind; blend thoroughly. Cool until mixture starts to thicken. Beat egg whites until stiff; fold into gelatin mixture along with 1 cup of the drained pineapple. Turn into 6 cup mold. Chill several hours until set. Unmold on serving plate and garnish as desired. Makes 8 servings. 119 calories per serving.

2 c. fine graham cracker crumbs, (28 crackers)
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. skim milk
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces, melted
1/2 c. chopped nuts
1 tbsp. sifted powdered sugar

Combine crumbs, cinnamon and salt. Stir in milk and vanilla, mixing well. Add chocolate and nuts; blend thoroughly. Turn into lightly greased 9 inch pan. Bake in 350 degree preheated oven for 15 to 20 minutes, or just until done. Turn out on rack to cool. Cut into 40 pieces; sprinkle powdered sugar over top. 44 calories per piece.

3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)

On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg. Makes 3 servings.