1/2 c Plus 4 tablespoons sugar

2 tb Honey

Water 6 Sheets phyllo dough

1 Envelope unflavored gelatin

12 oz Evaporated skim milk

1/4 ts Cinnamon

1/8 ts Ginger

1 c Canned pumpkin

1 ts Vanilla extract

2 lg Egg whites

Preheat oven to 350 degrees.
Combine crumbs and 2 tablespoons sugar in cup.
Place honey and 1 tablespoon water in microwave proof cup and microwave on High 15 seconds.
Lightly coat 9-inch metal pie pan with vegetable cooking spray and sprinkle with 2 teaspoons bread-crumb mixture.
Place second phyllo sheet in pan and spray. Brush hot honey mixture over bottom, sides and edge of phyllo. Sprinkle entire crust with 1 tablespoon crumbs.
Top with phyllo., spray, then add crumbs.
Repeat entire procedure to make a total of 6 layers, ending with phyllo and coating entire crust with honey. With scissors or sharp knife, trim dough to overhang by 2 inches. Fold dough under to form rim.
Bake 12 minutes or until browned. Cool on wire rack.
Sprinkle gelatin onto 2 tablespoons cold water in cup.
Combine evaporated skim milk, 1/2 cup sugar, the cinnamon and ginger in saucepan.
Heat to boiling, stirring constantly over medium-high heat.
Stir gelatin mixture into hot milk until completely dissolved.
Combine pumpkin and vanilla in large bowl; add custard and stir until blended.
Refrigerate until mixture mounds when dropped from a spoon, 30 minutes.
Beat egg whites and remaining 2 tablespoons sugar in a mixer bowl until stiff but not dry.
Fold whites into pumpkin mixture just until blended.
Pour into cooled pie shell.
Cover and refrigerate 3 hours or up to 24 hours. Makes 8 servings.
Per serving: 215 calories, 2 grams fat, 2 mg cholesterol, 170 mg sodium.
Source: Ladies’ Home Journal Magazine - November, 1994 DOTTIE, in Irvine, CA
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2 cups cake flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups packed brown sugar

2 eggs

1 egg white

1 cup prune puree — see note

3/4 cup nonfat milk

4 teaspoons vanilla

1 cup boiling water

2 tablespoons instant espresso coffee powder

2 teaspoons baking soda

2 cups frozen pitted unsweetened dark sweet

cherries coarsely chopped — thawed and well drained 1/2 cup chopped toasted walnuts

Powdered sugar — for dusting (optional) Additional cherries (fresh or frozen) — and 1 sprig mint — for garnish

Directions

* Heat oven to 350 degrees.
Coat a 3- to 4-quart bundt or other tube p an with vegetable cooking spray.
Into large bowl sift flour, cocoa, baking pow der and salt; mix in brown sugar.
In another bowl whisk eggs with prune puree, milk and vanilla.

* Pour boiling water into measuring cup; stir in espresso powder and b aking soda.
Stir egg and water mixtures into flour mixture; mix just until blen ded.
Pour half the batter into pan; sprinkle cherries and walnuts evenly over batter.

Pour in remaining batter.

* Bake in center of oven about 45 minutes until pick inserted into cak e comes out clean.
Cool in pan on rack 15 minutes; invert onto rack, remove pa n and cool completely.
Dust with powdered sugar; place on serving plate.
Fill cake center with additional cherries and garnish with mint.

Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot wa ter in container of food processor.
Pulse on and off until prunes are finely c hopped.
Makes about 1 cup.

YIELD: 16 servings

Nutritional Information Per Serving: 221 calories; 4 g fat; 27 mg cholesterol; 201 mg

sodium; 43 g carboh ydrate; 1 g fiber; 5 g protein.

All ingredients are available for a fraction of the cost when purchased in the bulk section of your supermarket or food co-op.
A flavorful sensation when adde d to reduced fat sour cream or yogurt.

SOURCE: CALIFORNIA PRUNE BOARD

1/2 c Sugar

1 1/2 tb Cornstarch

2 tb Grand marnier

Or other orange liqueur Blueberry glaze: 1/2 c Fresh blueberries

Washed/ drained 1/4 c Water

1/4 c Sugar

1/4 c Kirsch

1 1/2 tb Cornstarch

3 tb Water

Recipe by: Southern Living

STRAWBERRY GLAZE Mash strawberries.
Combine strawberries, sugar and cornstarch in a heavy saucepan; stir well.
Cook over medium heat until thick, stirring constantly.
Stir in NOTE: If desired, Blueberry Glaze may be substituted for the whole strawberries and Strawberry Glaze.
BLUEBERRY GLAZE Combine blueberries and 1/4 cup water in a heavy saucepan; cook over medium heat, stirring constantly, 15 minutes or until berries are very soft.
Press through a

sieve, and return to saucepan.
Stir in sugar and kirsch; cook over medium heat 10 minutes, stirring often, or until slightly thickened.
Dissolve cornstarch in 3 tablespoons water; add to blueberry mixture.
Cook, stirring constantly
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