1 small box lemon gelatin
1 C. confectioners' sugar
2 C. boiling water
2 C. whipping cream
1/2 tsp. almond extract
1 tsp. grated lemon peel
1 (3 oz.) pkg. ladyfingers
Lemon peel strips (optional)

In a mixing bowl, dissolve gelatin and sugar in water; stir until
completely dissolved. Refrigerate
until syrupy, about 45 minutes. Add cream and extract; beat until
soft peaks form, about 10 minutes.
Fold in lemon peel. Split ladyfingers and arrange upright around the
edge of a 2 1/2-quart serving bowl
(about 8 inches in diameter). Set aside any unused ladyfingers for
garnish or another use. Pour cream
mixture into bowl. Garnish with remaining ladyfingers and lemon peel
strips if desired. Cover and
refrigerate for 2 to 3 hours. Yields 8 to 10 servings.


Sugar Free Recipe


Country Peach Tart - sugar free

Reduced-Fat Pie Pastry for 9-inch pie or favorite pastry for 9-inch
1 tablespoon flour
2-1/2 teaspoons Equal® for Recipes or 8 packets Equal®Sweetener or
1/3 cup Equal® Spoonful™
4 cups sliced pitted, peeled fresh peaches (about 4 medium) or frozen
peaches, thawed
Ground nutmeg

Roll pastry on floured surface into 12-inch circle; transfer to
ungreased cookie sheet. Combine flour

and Equal® or Equal® Spoonful™; Sprinkle over peaches and toss.
Arrange peaches on pastry, leaving

2-inch border around edge of pastry. Sprinkle peaches lightly with
nutmeg. Fold edge of pastry in.
Bake tart in preheated 425ºF oven until crust is browned and fruit is
tender, 25 to 30 minutes.
Makes 8 servings.


Candy Recipe



1 lb. sweet potatoes
1 C. granulated sugar
1 C. water

Wash and scrub sweet potatoes. Cook in boiling water until soft; let
cool, then peel, mash, and pass
through a sieve. Set aside.

In a saucepan on low heat dissolve the sugar with the water; cover,
then simmer for 2 to 3 minutes to
wash down crystals from the sides of the pan. Uncover and continue
cooking on medium heat to the firm
ball stage (242ºF) or until the syrup forms a firm ball that does not
flatten when removed from cold

Add the potatoes to the syrup. Let cook until the mixture resembles a
paste. Remove from heat and beat
with an electric mixer on low speed until cool. By hand, roll bits of
paste into 1 x 3-inch sticks.

Place them on a board covered with wax paper and let them dry in a
warm, dray place for 24 hours. The
following day, brush the candies with Glaze. Dry again. Wrap
individual candies in wax paper or plastic

1 C. granulated sugar
1/4 C. water

Boil sugar with water to the thread stage (234ºF). Syrup will spin a
2-inch thread when dropped from a
spoon. Remove from heat and apply with a pastry brush to the candies.
Makes 32.