1/2 cup margarine, diet
1/2 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
1 cup peaches, peeled and diced
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Non-Stick vegetable spray
1 packet artificial sweetner

Preheat oven to 350 degrees. In large bowl, cream margarine and sugar. Add eggs one at a time and beat well after each. In small bowl, combing flour, salt and baking powder. Stir into cream mixture alternately with peaches. Add extracts. Pour batter into 8x4-inch loaf pan coated with vegetable spray. Bake for 30 to 40 minutes or until cake tests done. Sprinkle with sweetner. Yields 8 slices Dietary Exchanges: 1 Bread, 1 Fruit and 1 Fat

1/3 cup margarine
1 cup flour-all purpose
1 1/2 teaspoons baking powder
3/4 cup apple juice concentrate, divided
1/4 cup granulated fructose + 2 TBSP, divided
3/4 cup water
2 cups blueberries
2 teaspoons almond flaroring

Preheat oven to 350 degrees. In 9X9 inch pan, melt margarine, set aside. Combine flour and baking powder in small bowl. Add 1/2 cup apple juice concentrate, 1/4 cup fructose and water. Mix well. Pour batter over melted margarine. In separate bowl, combine blueberries, 1/4 cup apple juice con- centrate, 2 tablespoons fructose and almond flavoring. Stir well and pour over batter. Bake for 45 minutes or until browned. Serve warm.

1 9 inch pie crust
4 cups strawberries, sliced
1 package sugar-free vanilla cook n' serve pudding, 4 oz. size mix
1 package sugar-free strawberry gelatin mix, 4oz. size
2 cups water, cold
Bake Pie crust and set aside.
In medium saucepan, combine pudding mix, gelatin mix and
water. Stir to dissolve; continue stirring over medium heat
until mixture comes to a full boil. Remove from heat. Cool
glaze in refrigerator until slightly thickened. Arrange
strawberries in pie shell. Pour cooled glaze over straw-
berries. Chill until set.
Diabetic Exchange: 1/2 bread, 1/2 fruit, 1 fat.