BOSTON CREME PIE

Filling:
1/2 c. sugar
5 t. cornstarch
1/8 t. salt
1 1/2 c. 1% low fat milk
1 egg, lightly beaten
1/2 t. vanilla extract

Bring to boil over  medium heat, cook and stir for 3 minutes, until 
thick.  Chill.

Frosting:
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
3/4 teaspoon cornstarch
1/3 cup 1% low fat milk
1/2 teaspoon vanilla extract


APPLE 'N' SPICE CUPCAKES
3 c. flour
1-1/2 c. quick oats
2 t. baking powder
2 t. cinammon
1-1/2 t. baking soda
1 t. salt
1/2 t. nutmeg
1 c. milk
1/2 c. vegetable oil
2 eggs
2 c. finely chopped apple
1 c. raisins

Bake at 350o for 22-25 minutes in 2 dozen paper liners.

PIE CRUST
[very convenient to have in the freezer]

4 c. flour
1 t. salt
1 t. sugar
1-3/4 c. sugar
1 T. vinegar
1 large egg
1/2 c. water

Blend flour, salt and sugar in a large bowl.  Cut in shortening.  In 
small bowl, beat together egg, vinegar and water.  Combine the two 
mixtures, beating with fork only until ingredients are moistened.  
Divide dough into six portions; form each into a ball.  Freeze until 
needed.  Thaw, roll and bake as desired.


HOT FUDGE PUDDING CAKE
[a heart-watcher's delight, believe it or not--very low in fat because 
of no eggs and little oil (still plenty of calories from all that sugar, 
though)]

1 c. flour
2 t. baking powder
3/4 c. sugar
2 T. cocoa
1/2 c. skim milk
1 T. oil
1/4 c. chopped almonds (optional)

Topping:
1/4 cup cocoa
1 cup brown sugar

1 3/4 cup hot  water

Preheat oven to 350.  Sift together first 4 ingredients. Stir in skim 
milk and oil and then nuts. Spread in a 9-inch square ungreased pan. 
Prepare topping; combine cocoa and brown sugar and sprinkle over 
batter.   
Pour the hot water over entire batter and topping.  Bake for 45 minutes. 
During baking the cake mixture rises to the top and the chocolate sauce 
settles to the bottom.  Serve with low-fat frozen yogurt. 


LOW FAT CARROT CAKE
3/4 c. strained yogurt (see section on yogurt)
4 egg whites
1 t. vanilla extract
1/2 c. whole wheat flour  
1/2 c. all purpose flour
1/2 c. light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt, or to taste
1-1/2 cups (about 7 oz.) finely shredded carrots
1/2 cup chopped nuts

Spray a 9" pan, bake for 30 minutes at 350.

see also the recipes for STRAWBERRY YOGURT PIE and REDUCED FAT CHEESECAKE 
in the section on "Yogurt"