I bought one of the "Good Seasons" shaker things. I don't buy the seasonings but the shaker is great for making dressing. Looks a little classier on the table than a canning jar too, although it'd work just fine. It has the measurements on it for oil and vinegar. I like mine more tart so I use less oil. Add Italian Seasoning, lots of pepper, a dash of Louisiana Hot Sauce, dash of Worcestershire, some lemon juice if I have it, a little garlic powder and onion powder, whatever I see around. I don't like mustard in there. I recently bought some "Mrs Dash" so I might try some of that sometime, they have a variety of flavors. Granted the seasonings can add some sodium, as would the Worcestershire and LHS too I'd guess but you can control how much and what types. You could make another with oil, vinegar, horseradish and honey or other sweetener. Here is a link that might be useful: Low Sodium Dressing recipes and other lo-so recipes

Oh yeah, omelettes are always good and can be filled with whatever low carb veggies you have. Green salad on the side is nice, and nearly all greens are low fat and low carb, I just love greens in nearly any form. Now, who had that spicy chicken burger recipe? It sounded good and I've never tried it yet. Cocktails? Funny you should mention that, I just got a "hungry girl" email today with these low cal martinis. It's National Martini Day, you know. (grin) Orange Creamsicle Martini PER SERVING (entire recipe, 1 martini): 109 calories, 0g fat, 69mg sodium, 2.5g carbs, 0g fiber, 0.5g sugars, 0g protein -- POINTS value 2* This low-calorie cocktail tastes EXACTLY like those sherbet 'n ice cream bars you used to eat as a kid... Mmmmmmmm! Ingredients: 4 oz. diet orange soda, room temperature 1.5 oz. orange-flavored vodka (like Smirnoff Twist of Orange)⨠1.5 oz. Torani Sugar Free Vanilla Syrup 1 tbsp. Cool Whip Free Place all ingredients in a martini shaker, but DO NOT shake (or the carbonated soda will explode!). Mix thoroughly with a spoon until mixture is mostly lump-free. Add about 1 cup ice (crushed, if you've got it), and stir until mixture is cold. Then place the strainer on top and pour into a large martini glass. Enjoy! MAKES 1 SERVING Mounds Bar Martinis PER SERVING (half of recipe, 1 martini): 112 calories, 0g fat, 80mg sodium, 2.5g carbs, 0.5g fiber, 1.5g sugars, 1g protein -- POINTS® value 2* Creamy... chocolatey... coconut-y and deeeeeeeelicious. This recipe will rock your world! Ingredients: 3 oz. vodka (80 proof) 1 packet Diet Swiss Miss Hot Cocoa Mix (the 25-calorie one) 2 oz. Torani Sugar Free Coconut Syrup 2 tbsp. Fat Free Reddi-wip Fill a martini shaker halfway with ice (preferably crushed). Combine cocoa mix with 2 oz. hot water, and mix well. Then add 2 oz. cold water, and pour the mixture into the martini shaker. Add the vodka, syrup and Reddi-wip, and cover the top of the shaker. Shake for about a minute, or until the liquid is cold. Then strain into 2 martini glasses. MAKES 2 SERVINGS Kickin' Key Lime Pie Martini PER SERVING (entire recipe, 1 martini): 129 calories, 0g fat, 21mg sodium, 7g carbs, 0g fiber, 4g sugars, 0g protein -- POINTS® value 3* This one tastes even better than a slice of key lime pie! Don't believe us? TRY IT!!! 1.5 oz. lime-flavored vodka (like Finlandia Lime or Smirnoff Twist of Lime) 1 oz. Torani Sugar Free Vanilla Syrup 2 tbsp. pineapple juice 1 tbsp. lime juice 1 tbsp. Cool Whip Free Place all ingredients in a martini shaker with 1 cup ice (crushed ice works best). Cover the top of the shaker, and shake thoroughly. Strain into a martini glass and enjoy! MAKES 1 SERVING Have fun, whatever you decide. Then again, you could just try to find some Meyer lemons and make those Lemon Drops that you and I had when you came here! And, completely off topic, the cherry crop here was completely destroyed but the u-pick strawberries are just starting and I'll be picking next week. Wish you were here.... Annie

Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie

Here is a no fat - low sugar (no processed sugar) dessert Date Cake 0.5 lb Medjool dates 1.5 cups almonds 1. Pit 0.5 lb Medjool dates and mash into a paste. 2. Powder 1.5-2 cups of almonds in a blender and mix with the date paste (add until paste is relatively stiff) 3. Pack stiff paste into a small bowl or cake form, then turn out onto a plate and serve. Optional: Flavoring with strawberries and/or peppermint (dehydrate, powder in blender, and mix with the almond powder in step 2), also mix the almond powder with a small amount of honey for date cake icing. Final product is very rich and we like it best as a small slice served chilled with fresh blackberries, peppermint, and apple slices. The cake will store for 2+ months in a Ziplock in the fridge without loss of freshness. Stephen