It’s ok!

Ingredients / Directions
1 pound powdered sugar
1 egg white
Peppermint extract
Black licorice
Blue or green food coloring Beat the egg white lightly and blend with a small amount of powdered sugar and a few drops of peppermint extract. Mix until you get a fine dry paste. Using your hands
knead the paste adding small amounts of sugar until the paste will absorb it. Separate a small quantity to make the irises
adding a few drops of blue or green coloring and mix. Roll the white mixture into small round balls. Press a hole in the top of the ball with your finger and add some of the colored mixture. Cut a small piece off of the licorice and place in the middle of the colored mixture for the pupil. Voila!

Just do it!

Ingredients / Directions
Creamy New York Cheesecake

2 (32oz) cartons Non-Fat plain yogurt
1/2 cup(s) of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites
Day before drain yogurt to make Yogurt Cheese.

( I used cheesecloth pulled tightly over a large bowl and secured the
cheesecloth with a big rubberband just under the rim and then dumped the
yogurt on top of the cheesecloth and let the liquid drain into the bowl

voila
yogurt cheese!!)

Preheat oven to 300 degrees.

Prepare Basic Graham Cracker Crust below in a springform pan and chill
while preparing the cheesecake.

With a rotary beater or hand mixer
beat yogurt cheese
honey
vanilla

arrowroot and egg whites until thoroughly blended.

Pour filling into chilled graham cracker crust.

Bake at 300 degrees for 60-75 minutes
until center is set and surface is
lightly browned.

Remove from oven
cool to room temperature
refrigerate several hour(s) until
thoroughly chilled.

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Basic Graham Cracker Crust

1 1/2 cup(s)s crushed SnackWell”s Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell”s graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin
mix till moistened an press into a Pam
prepared pan.

Um! Yummy!

Ingredients / Directions
1 cup(s) self-rising flour
1 cup(s) pur�ed sweet potatoes or pumpkin,
fresh or canned
1/4 cup(s) granulated sugar
or to taste
Vegetable oil (for frying) Put the flour and sugar in a large bowl and add pur�ed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic
not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter.

Heat 2 inches of oil in a heavy skillet
add the dough pieces
and fry until puffed and golden brown on each side
turning once.

Drain on absorbent paper and serve hot with butter and syrup. Or
make smaller sizes
dust with confectioners” sugar and serve for dessert or snacks.