Fruit Leather

Place a sheet of plastic wrap in the bottom of a cookie sheet. Smooth a thin layer of fruit butter with the edge of a pancake turner. Place in the oven to dry at the lowest heat, about 120, for about 2 hours, or until dry, then remove and cool. Peel off and roll in plastic wrap.

For variety, sprinkle with finely chopped walnuts before drying.


2 eggs, beaten

1/2 c. butter, melted

1 c. strawberry apple butter

1 tsp. vanilla 5 tbsp. milk

3/4 c. Fudge Sweet Topping 5 tbsp. Fruit Sweet

2 c. flour

2 tsp. baking powder

Combine eggs, butter, strawberry apple butter and vanilla. Place the covered jar of Fudge Sweet into hot water to thin. Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and baking soda together and blend with the wet mixture. Pour into two greased and floured 9" round tins or equivalent. Bake at 350 degrees for 40 minutes. Cool. Top with whipped cream.


1/2 tsp. baking powder

2 eggs, beaten well

1/2 c. melted butter or oil

1/2 c. Fudge Sweet, softened

1/2 c. Fruit Sweet

1 tsp. vanilla

1/2 c. walnuts, chopped

Sift flour and baking powder; set aside.

Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend thoroughly. Add walnuts.

Pour mixture into greased and floured 8"x8" baking pan.

Bake at 350 degrees for about 15 minutes, until cake springs back at a light touch.

Doubled recipe will fit into double size cookie pan.


12 oz. soft diet ice cream

1 c. diet Cool Whip

1/4 c. chunky peanut butter

1 pkg. sugar-free butterscotch pudding (dry)

3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.

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