INGREDIENTS
3 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar substitute (Nature Sweet, Splenda will not work!)
FILLING:
1-1/4 cup Sugar substitute
3 tablespoons cornstarch
1-1/3 cups cold water
3 egg yolks, beaten
1/4 cup lemon juice
1 teaspoon grated lemon peel
Lemon slices and mint sprigs

DIRECTIONS
For meringue, in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form. Drop meringue into six mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 55 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 to 1-1/2 hours.
For filling, in a saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings.

INGREDIENTS:
2 cups old-fashioned oats
1 cup Bran Flakes
1 cup whole almonds
1 cup pecan halves
1 cup flaked coconut
4-1/2 teaspoon wheat germ
1 tablespoon sesame seeds, toasted
1 teaspoon ground cinnamon
1/4 cup lowfat margarine, melted
2 tablespoons sugar-free maple syrup
2 tablespoons honey substitute (I used Steels’ Nature Sweet Honey)

DIRECTIONS:
In a bowl, combine the first eight ingredients. Combine the butter, syrup and honey; drizzle over oat mixture and stir until well coated. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350° for 30 minutes, stirring every 10 minutes. Cool on a wire rack; crumble into pieces.

INGREDIENTS
3 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar substitute (Nature Sweet, Splenda will not work!)
1/4 cup chopped pecans or walnuts

DIRECTIONS

Place egg whites in a large mixing bowl; let stand for 30 minutes. Add vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in nuts.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container. Yield: 4 dozen.

1 medium sweet potato
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chopped jalapeno pepper
1 garlic clove, minced
1/4 cup water
22 wonton wrappers
1-1/2 cups salsa

Scrub sweet potato and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash pulp; stir in the onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.

Lightly brush water over all four edges of one wonton wrapper.(Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.

Place on a baking sheet coated with nonstick cooking spray. Lightly spray wraps with nonstick cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers

Nutrition Facts: 2 wraps with about 2 tablespoons salsa equals 80 calories, trace fat (trace saturated fat), 1 mg cholesterol, 482 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein

2 medium acorn squash (1-1/2 pounds each)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup salad shrimp (fully cooked)
10 tablespoons shredded Mozzarella or low fat Swiss cheese, divided
2 tablespoons thinly sliced green onion
1 tablespoon butter substitute, softened
1/4 teaspoon salt
Dash to 1/8 teaspoon cayenne pepper

Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with nonstick cooking spray. Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.

In a bowl, combine the squash pulp, spinach, shrimp, 6 tablespoons cheese, green onion, butter, salt and cayenne; spoon into shells. Sprinkle with remaining cheese. Bake for 25-30 minutes or until heated through and top is golden brown.

I’ve done this with Zucchini but the cook times are much shorter. Bake zucchini 5-10 minutes until tender. Stuff and bake 15-20 minutes.