Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America


June 16, 2001 - Issue 38



Sugarfree Sweets




Nonstick Cooking Spray
1/4 c Graham-Cracker Crumbs
1 pk 8oz Light Cream Cheese Neufchatel
1 pk 15oz Reduced-Fat Cottage Cheese
3/4 c Unsweetened applesauce
2 Eggs
1 1/2 t Vanilla Extract
1/2 t Grated Lemon Peel
1/4 t Salt
1 pt Strawberries
  • Cover outside of 8x3" springform pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside.
  • Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth.
  • Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled.
  • To serve, carefully remove cheesecake from pan. Slice strawberries; arrange on top of cheesecake.

Apple Pie-Sugarfree


2 Pie crusts. Use your own favorite
8 Medium apples tart are best.
4 T Butter or margarine
4 T Ground cinnamon
8 pk Sugar substitute (like Equal)
1/2 c Raisins (optional)

Put one pie crust in the bottom of a 9 inch pie plate. Use a fork to prick the bottom crust in several places. Using one of the Tablespoons of butter, dot the bottom crust with small pieces of butter. Next put on two of the apples, sliced, peeled and cored. On top of that sprinkle two packets of sugar substitute and a tablespoon of cinnamon. Next sprinkle 1/8 of a cup of raisins, if you're using them. This completes one layer. Start again with the butter, then the apples, etc. Make 4 layers, using all the remaining ingredients. This will give you an over-flowing pie. Place the top crust on pinch the edges and put a vent in the top. Bake at 375 degrees for 40 - 50 minutes. The pie is done when the crust has turned a nice golden brown.

Strawberry Rhubarb Pie-Sugarfree

2 c Rhubarb; sliced
1/2 c Fruit spread, strawberry
1/2 c Juice, grape
1 c Rhubarb; sliced
2 tb Cornstarch
2 Pie crust
1 ts Cinnamon, ground
1/4 c Fruit spread, strawberry
1/4 ts Nutmeg, ground
1 Egg yolks
1/4 ts Salt
1 tb Cream, sour
1 pt Strawberries; sliced

Rhubarb can be fresh or frozen. Use fresh strawberries. stand 10 minutes.

Preheat oven to 450. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low.
Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen; drain.

Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb.

Roll out 1 pie crust to 11" circle and line 9" pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture and dot with fruit spread. Roll out remaining pastry to 10" circle. Cut into 1/2" strips. Form into lattice design over fruit. Combine egg yolk and sour cream until well-blended. Brush over
pastry. Bake 10 minutes.

Reduce oven to 350. Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning.

Cool on wire rack. Serve warm or at room temperature.



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Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.



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