Holiday Best - Sugar-free

Sugar Free Fruit Trifle

Submitted by Peggy Barks of Scott City

1 sugar free angel food cake

1 package instant sugar-free pudding (vanilla or banana cream work best)

Fresh fruit: strawberries, pineapple, blueberries, blackberries, peaches or bananas or any combination of fruits.

Whipped topping

In a large 9-by-13-inch pan, place broken pieces of angel food cake on the bottom. Spoon fruit over the top of the cake (use the juice too). Mix the pudding according to the package directions. (You can use the 4-serving or 6-serving packages.) Spread pudding over top of fruit. Spread topping over the entire dessert. Refrigerate for at least one hour before serving.

Note: I often make individual desserts instead of the large pan. Just layer ingredients in the same order in the individual bowls. If covered, they will keep several days in the fridge.

Baking Powder Biscuits

Submitted by Victoria Scherer of Jackson

2 cups flour

1 teaspoon salt

3/4 cup skim milk

3 teaspoons baking powder

4 tablespoons shortening

Sift flour, baking powder and salt together. Cut into shortening until it is evenly mixed with dry ingredients. Add milk, mixing well. Knead for a half minute and roll out to about one-half inch in thickness. Cut with a biscuit cutter. Place biscuits about 1 1/2 inch apart on a greased baking sheet. Brush with milk and bake at 450 degrees for 12 to 15 minutes.

Brownies

Submitted by Dorothy Hemman of Brazeau, Mo.

1/2 cup margarine

Artificial sweetener to equal 1 1/4 cups

2 squares unsweetened chocolate, melted

2 eggs

1/2 teaspoon vanilla

3/4 cup flour

1 teaspoon baking powder

1/2 cup nuts

Cream margarine and sweetener until light and fluffy. Add chocolate. Beat til smooth. Beat in eggs and vanilla, add flour, baking powder and nuts and beat til smooth. Spread in 8-by-8 inch greased pan. Bake 30 minutes in 350 degree oven.