3 Saccharin tablets, (1/4

-grain each) 1 tb Water, warm

1/2 c Milk

1/2 c Pumpkin, canned

1 Egg, well beaten

1/8 ts Salt

1/4 ts Nutmeg

1/4 ts Cinnamon

-dash -Ginger Dissolve saccharin in warm water.
Combine with remaining ingredients; Pour into custard cup.
Place in shallow pan of hot water.
Bake in moderate (350 degree F.) 45 minutes, or until knife inserted near edge of custard comes out clean.
From: Jeffrey Dean Date: 11-18-93

1 pk 3.4 oz instant French

-vanilla pudding mix 1 1/2 c Cubed frozen fat free

-golden pound cake 4 ts Sherry or fruit juice

1 c Fresh raspberries

8 tb Light cool whip

1.
In a small bowl, combine milk and pudding; beat until well blended.
Let

stand 5 minutes.
2.
Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3.
Divide half of raspberries evenly among dessert cups.
Spoon pudding over

raspberries.
Top with remaining berries.
4.
Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories

4 oz Sultanas

4 oz Raisins

4 oz Chopped candied peel

1 oz Skinned & chopped almonds

4 oz Wholewheat flour

1/2 ts Salt

1/2 ts Grated nutmeg

1/2 ts Ground ginger

1 1/2 ts Mixed spice

8 oz Brown sugar

4 oz Wholewheat breadcrumbs

8 oz Vegetable suet

1 ea Lemon, juice & rind

1 tb Molasses

5 tb Water & rum mixed

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
Wash currants, sultanas & raisins in warm water & pat dry.
Put fruit in large bowl with candied peel & almonds.
Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture.
Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
Pour enough water into the pot to reach halfway up the side of the basin.
Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.
**NOTE I divide the pudding in half & make 2 smaller puddings.
Keeps up to 3 months in the fridge.