1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially
sweetened butterscotch pudding and
pie filling mix
1/4 tsp. vanilla
1 egg

Sift together salt, flour, and baking powder.  Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy.  Stir in vanilla; and then add ingredients; mixing well.  Place dough on wax paper; shape into a roll about 2 inches in diameter.  Wrap in wax paper.  Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet.  Bake at 375 degrees for 8-10 minutes.  2 cookies = 2 fruit and 1 fat exchange.  Yields 24 cookies.

1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt

Melt butter.  Combine cocoa, cornstarch and salt; blend with melted butter until smooth.  Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened, remove from heat.  Stir in vanilla.  Set pan in ice water and stir until completely cold.  (Sauce thickens as it cools.)  One serving - (1 tablespoon) free exchange.

7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt

Beat egg yolks until thick and lemon colored.  Combine water, sugar substitute, vanilla, and lemon juice.  Add to egg yolks beat until thick and foamy; add cream of tartar to beaten egg whites and continue beating until stiff peaks form.  Fold carefully into yolk mixture. Combine sifted flour and salt.  Sift a little at a time over the mixture, folding in gently.  Pour into an ungreased 9 or 10 inch tube pan.  Bake at 325 degrees for 1 hour and 15 minutes.  One serving = 1 bread exchange.

1/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. cocoa
1/4 c. cold coffee
1 tbsp. sugar substitute
1 egg
1 tbsp. salad oil
1/4 c. cold water
1 tsp. vanilla

Sift flour, baking powder, soda, and salt together.  Blend cocoa and coffee.  Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth.  Stir in cocoa and coffee mixture.  Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter.  Pour batter into pan, cover pan with foil and place in shallow pan of water.  Bake at 350 degrees for 25 minutes.  Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake.  One serving = 1 fruit and 1 fat exchange.

3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut

Beat egg whites until foamy, add cream of tartar and continue beating until stiff but not dry.  Add sugar substitute and flavoring.  Beat until blended.  Fold in cereal and coconut and drop by teaspoonfuls onto lightly greased cookie sheet.  Bake at 350 degrees for 12-15 minutes or until lightly browned.  1 serving = 1 fruit exchange (3 cookies).  Yields 24 cookies.