FUDGE FUDGE FUDGE Makes approximately 3 lbs of fudge! 1 kg icing sugar 1 cup pure cocoa powder 1 cup margarine 1/2 cup milk Without mixing, put all ingredients in microwavable glass bowl, microwave for 3 minutes on HIGH. Remove from microwave and stir for 1 to 2 minutes. Return bowl to microwave for additional 3 minutes. Remove from microwave, add 1 tsp vanilla, stirring for additional 1 to 2 minutes. Pour fudge into a buttered 9 x 12 pan and refrigerate four hours or overnight.

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STRAWBERRY NO-BAKE CHEESE PIE

* 1 ready- made graham crust, spray with Pam just before pouring in the filling--1 pkg light philadelphia cream cheese

--1/3 of a 250 g container sour cream

* quart (box) strawberries

* 1 envelope Knox gelatin

Set aside l/2 box of selected berries to garnish top of pie. In small pot, mash other half. Dissolve gelatin in mashed berries for 5 minutes. Add 1/3 c white sugar and bring to boil for 2 minutes. Cream together philadelphia cream and sour cream and add hot mixture gradually in 3 times, reserving 1/4 c boiled strawberry for glaze topping. Pour into crust very gently. Let set for 1 hour in fridge.

Then, cut other fresh strawberries in half adding 2 TBS sugar in advance.

Arrange on cool pie and crush any leftover berries and add to leftover reserved cooked berries in pot with 1/2 tsp cornstarch only. Bring to boil and gently spoon over fresh berries on pie. Let cool for another l hour before serving.

*Fresh peaches,kiwi, blueberries may be used as substitute. Note: if using large canned peaches,drain and do not use juice.

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COCOA BRANANA MUFFINS (yields one dozen)

Preparation Time: 10 minutes

Baking time: 22 minutes

These muffins contain less than 30% of calories from total fat and are a source of dietary fibre.

2 medium ripe bananas

1 1/4 cups all purpose flour

1/2 cup white sugar

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup POST* 100% Bran* cereal

1 cup skim milk

1 large egg

1/4 cup margarine, melted

-Peel bananas; mash one and slice one; set aside.

-Stir together flour, sugar, cocoa, baking powder, baking soda and salt; set aside.

-Combine cereal and milk in large bowl. Let stand 2-3 minutes until cereal is softened. Add egg, margarine and mashed banana; beat well.

-Stir in sliced banana. Add flour mixture, stirring just until combined.

-Spoon batter evenly into 12 lightly-greased or paper-lined muffin cups.

-Bake in 400 F (200 C) oven for 20-22 minutes or until top springs back when lightly touched.

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CRANBERRY BANANA MUFFINS

(makes 1 dozen)

Combine dry ingredients in a large bowl:

1 c. All-purpose flour

1/3 c. whole wheat flour

1/2 c. Robin Hood quick oats (small)

1 TBS baking powder

1/2 tsp salt

In a separate bowl, combine:

1 large egg, beaten

1/2 c. white sugar

1 1/2 c. mashed ripe bananas

1/2 c. margarine, melted

1 c. fresh or thawed cranberry *(frozen blueberries, thawed, may be used instead)

Add to dry ingredients, stirring just until moistened. Fold in berries. Preheat oven to 350F and bake for 20-25 minutes. Makes 12 muffins; OR double the recipe and freeze the extras!

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E-Z BUTTERTART SQUARES

1 c all-purpose flour

2 T white sugar

1/3 c butter

Combine flour and sugar in mixing bowl. Cut in margarine with pastry blender until crumbly.

Press into 9" square cake pan. BAKE AT 350 F for 10 minutes. Cool 10 minutes.

2 eggs

1-1/2 c lightly packed brown sugar

1/4 c margarine, melted

1 TBS lemon juice

1 tsp vanilla

1 tsp flour

1 c seedless raisins

Beat eggs and brown sugar together in small bowl with electric mixer until light and fluffy.

Stir in remaining ingredients; pour over crust. BAKE at 350 F for 25-30 minutes, or just until

set and golden. Cool and cut into squares.