INGREDIENTS
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1 cup water
1 package (0.6 ounces) sugar free strawberry gelatin
1 cup sliced fresh or frozen strawberries
2 cup lite whipped topping
1c crushed sugar-free pecan shortbread cookies
1T lowfat margarine, melted
Whole fresh strawberries

DIRECTIONS
In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. Fold half into rhubarb mixture. In a small bowl, combine cookie crumbs and butter, mix well. Press cookie crumb mixture into an 8-9″ pie plate. Pour fruit mixture into crust. Chill 2 hours or until firm. Top with remaining whipped topping and whole strawberries.

INGREDIENTS
1 lb eye of round or other lean cut (cubed)
1 c chopped onion
1 c chopped green peppers
1 c sliced mushrooms
3 c beef broth
14oz can garbanzo beans
14oz can black-eyed peas
1 c green beans
1 clove garlic, minced
Salt
Pepper

DIRECTIONS
Saute beef, onion, green peppers, and mushrooms in 1T olive oil in a soup kettle until beef is browned. Add remaining ingredients and bring to a boil. Simmer at least 60 minutes over low heat.

INGREDIENTS
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar substitute (Nature Sweet, Splenda will not work!)
Berries of your choice
Sugar-Free Whipped cream, optional

DIRECTIONS
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Drop eight mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks. Store in an airtight container. Fill shells with berries and whipped cream if desired. Yield: 8 servings.

INGREDIENTS
3 egg whites
Pinch salt
1 cup packed brown sugar substitute (Nature Sweet, Splenda will not work!)
1/2 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
In a mixing bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 200° for 50-55 minutes or until firm to the touch. Store in airtight container. Yield: 3 dozen.

INGREDIENTS
4 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar substitute (Nature Sweet, Splenda will not work!)
1/4 cup plus 1 tablespoon baking cocoa, divided

DIRECTIONS
In a mixing bowl, beat the egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form, about 6 minutes. Sift 1/4 cup cocoa over egg whites; fold in. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. Dust with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container. Yield: 3 dozen.