Oh boy, Judy, good luck. First, I'm going to tell you that I use the websites of Cooking Light, Eating Well and Diabetic Living. Yes, I knowk we're not talking about diabetes, but they have a lot of low fat/low carb dessert ideas. Side dishes? Well, vegetables are the easiest and healthiest, without a bunch of added fat, of course. I like roasted vegetables so I'll do a big sheet pan of whatever I have. That ould be potatoes, sweet potatoes, winter squashes, green beans, cauliflower, tomatoes, carrots, celeery, onions, nearly anything. Drizzle with just a little olive oil and some salt and pepper. Mixed herbs if you like, I like fresh ones but have been known to use an Italian blend or Fines Herbs, etc. Quinoa is good and low in fat, as is brown ricePIckled things are good too, like three bean salad. Baked beans, scalloped potatoes made with skim milk, make mashed potatoes with skim milk or with some chicken broth. You can make a passable gravy with broth too, although I avoid soup bases because of the sodium. If you stay away from the creamy/cheese/mayo based salads and vegetables, you'll be good to go on that. For dessert? Grandma's Blueberry Crisp, so darned healthy you need ice cream. Low fat ice cream, of coure. Baked apples, fruit filled crepes, the less crust the better. Phyllo/filo dough can be good for desserts, if you stay away from the butter layer. Chocolate pudding made with skim milk and dark chocolate is a possibility too. So, here's the dessert recipe to get this started. Heck, I found this posted in 2003, was it THAT long ago? Wow.... Blueberry Crisp ================ annie1992 (My Page) on Sun, May 25, 03 at 1:50 Cindy Mac, this is the only blueberry crisp recipe I've ever used, the one my grandmother used. It's not very sweet, which I like because I like the flavor of the berries better than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but it's also good cold for breakfast (it's a FRUIT, Mom). Blueberry Crisp 3 cups blueberries, fresh or frozen, unsweetened 2 tbls lemon juice 2/3 cup brown sugar 1/2 cup flour 1/2 cup quick oats 1/3 cup butter, softened 3/4 tsp cinnamon 1/4 tsp salt Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy! Meringue type cookies and biscotti are pretty low fat too. Annie

This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn

Trixie, my deepest apologies. I cannot find the one I actually used. It seems I got it mixed up with the one I found here posted by Marilyn in 2006. Marilyn said she will never use another recipe for Chocolate Cake and I agree. Here is what I remember of mine, and following it is Marilyn's: Ingredients: 1 lb semi-sweet chocolate, chopped 2 sticks butter 8 whole eggs 1 cup Splenda cup strong coffee 1 cup Splenda Glaze: 4 oz semi-sweet chocolate + 3 TBS butter  melt in double boiler Preparation: 1. Preheat oven to 325 degrees. 2. Generously grease a springform cake pan, including the sides. Line bottom with parchment paper. Line entire pan with heavy duty aluminum foil to make it waterproof. 3. Melt chocolate with butter over barely simmering water. Meanwhile, 4. Beat eggs for about 5 minutes, or until doubled in volume, then add Splenda. 5. When chocolate mixture has melted, add coffee. 6. Carefully fold in about 1/3 of the eggs. Fold until only a few streaks of the egg is showing. Then add another 1/3 using the same procedure, and finally the last third of the eggs. 7. Pour into pan and bake for about 22  25 minutes, or until the sides pull away from the pan. It will look like baked brownies. 8. Cool in the pan, then place pan in refrigerator for at least 8 hours or overnight. 9. 30 minutes before serving, remove from pan and invert onto plate. Spread with glaze to within ¼" of the edge. 10. Slice using a very hot but dry knife. --------------------------------------------------- Marilyn's recipe: I have a really good recipe for flourless chocolate cake but I saw this one in the new Fine Cooking magazine and had to try it because it's so much easier and quicker than mine. This was so good that I will never make my old recipe again! Flourless Chocolate Torte 16 ounces semi-sweet chocolate, chopped (divided) (their recipe called for bitter-sweet) 7 1/2 ounces butter cut into pieces (divided) 1/2 teaspoon instant espresso powder (this was my addition, it just makes chocolate taste more like chocolate.) 5 large eggs 1 cup granulated sugar 1 1/2 teaspoon real vanilla extract 1/4 teaspoon table salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Position rack in the middle of the oven and heat to 300°. Lightly butter the bottom of a 9X2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess. Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth, stir in espresso powder. Set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate then increase the speed to medium high and continue beating for 30 seconds. Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. DonÂt over cook; torte will look soft and not set. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight. Melt remaining 4 ounces of chocolate with remaining 1 1/2 (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4-inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator 30 minutes. Cut into 12 servings using a hot knife (dip knife in very hot water and dry). Here is a picture of it cut. Marilyn

UPSIDE DOWN LEMON CUPS (serves 6) 1 cup sugar 3 TBL flour Pinch of salt Juice & grated zest of 1 large lemon 1 TBL melted butter 2 egg yolks, slightly beaten 1 cup milk 2 egg whites, beaten stiff Preheat oven to 350. In a mixing bowl, combine the sugar, flour, salt, lemon juice & zest, melted butter, egg yolks & milk. Fold in the egg whites. Divide the mixture among 6 greased custard cups & set them in a pan of hot water. Bake 30-35 minutes. cool & chill. Remove the custards from teh cups to serve, turning them upside down.~~Jr League of Dallas Cookbook PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" up the sides of a 9" springform pan. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cream cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan sauce: 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce on the side in a sauceboat.~~ LEMON BREAD PUDDING (serves 12) Lemon Curd 3 eggs + 1 yolk 1 cup sugar Finely grated zest of 2 large lemons 1/2 cup fresh lemon juice 1 stick unsalted butter in 1" pieces In the top of a double boiler beat the eggs, yolk & sugar to mix. Stir in the zest & juice. Add the butter. Place over hot water on moderate heat. Cook uncovered, stirring & scraping the pan frequently with a rubber spatula for 15-20 minutes until the mixture is as thick as mayonnaise. It will register 180° on a sugar thermometer. Remove the otp of double boiler & set aside to cool, stirring occasionally. Will keep, refrigerated for several weeks. Bread Pudding One 8-10 oz loaf French bread 10 large eggs 1 1/4 cups sugar 1 qt milk (I use half & half) 1/4 tsp salt 1 1/2 tsp vanilla Lemon curd Butter a shallow oblong 3 qt baking dish (13x8 or 9x2") & set aside. Preheat oven to 350°. Slice the bread 1/2" thick. Place slices on cookie sheet & bake 10-15 minutes until dry but not brown. Turn slices over when half done. Set aside. In a large bowl beat the eggs & 1 cup of the sugar (reserve other 1/4 cup.) Beat in the milk, salt & vanilla. Set aside. In the bottom of the baking dish place a layer of the bread slices touching each other. If necessary, break a few slices to fill in spaces. Spread 1/2 of cooled lemon curd over bread. Make a 2nd layer of bread slices, these slices at right angles to the first slices. Break off a few slices to fill in if necessary. Spread remaining curd over the top. Ladle egg & milk mixture slowly all over the top. Let stand at room temp. for 1 hour. Put rack in center of preheated oven. Sprinkle remaining 1/4 cup sugar over top of pudding. Place baking dish in a large shallow baking pan, place in oven & pour hot water into outside pan to about 1/2 the depth of the baking dish. Bake about 45 minutes until top is puffed & just barely colored. Tap the side of the baking dish & when the middle moves only slightly, it's done. Serve hot or at room temp. Serve w/raspberry sauce: puree a bag of frozen raspberries, strain out seeds & sweeten to taste.~~ From Marlen: Arroz con Leche - Gladys Style (Cuban Rice Pudding) 1/2 cup valencia rice (donÂt rinse) or arborio 1 can condensed milk 1 vanilla bean, split 4 cups water (3 and 1) Pinch of salt Lemon rind - 2 pcs- about 2"xx2" Raisins to taste Boil 3 cups water. Add rice, vanilla bean and salt for 15 minutes. Rice should not be overly soft. Add condensed milk, 1 cup water and lemon rind. Cook 30 minutes stirring often. Add raisins. Do not allow rice to become dry. When cold, it thickens. Pour into molds. Sprinkle with ground cinnamon.