SHRIMP AND ASPARAGUS PENNE

3 cups uncooked penne pasta

1 lb fresh asparagus, trimmed and cut into 1-inch pieces

1 tbsp butter

1 lb uncooked medium shrimp, peeled and deveined

2 tsp flour

1/4 tsp salt

1/2 cup half-and-half cream

1/2 cup grated Parmesan cheese, divided

Cook pasta according to package directions.  Meanwhile, in a large nonstick skillet, saute asparagus in butter for approximately 4 minutes.  Add the shrimp, cook and stir another 3 to 4 minutes until the shrimp turns pink.  Remove from heat and keep warm.

In a small bowl, combine the flour, salt, and cream until smooth.  Stir mixture into the skillet of shrimp.  Bring to a boil and cook, stirring, for about two minutes or until thickened.  Stir in half the Parmesan cheese.  Remove pan from the heat.  Drain the pasta and toss with the shrimp mixture.  Sprinkle the remaining cheese over top of dish.

A 2-cup serving =417 calories, 46 g carbs, 32 g protein

STRAWBERRY-RHUBARB ANGEL TORTE

1 sugar-free angel food cake

Filling:  2 cups sliced fresh rhubarb

1/2 cup Equal Sugar-Lite

1 tbsp orange juice

1 1/2 cups sliced strawberries

Frosting:  1 1/2 cups heavy (whipping) cream

3 tbsp Equal Sugar-Lite

15 oz ricotta cheese

1/4 cup powdered sugar (see how-to section of this site to make sugar-free powdered sugar)

Cut cake horizontally to make 3 layers.

To make the filling:

In a two-quart saucepan, mix together the rhubarb, Equal and orange juice.  Stirring occasionally, cook over medium heat for about 10 minutes.  Cool 15 minutes and fold in the strawberries.  Refrigerate for 45-60 minutes.

To make the frosting:

In a chilled medium mixing bowl, beat whipping cream and Equal on high speed of electric mixer until stiff peaks form.  In a large mixing bowl, beat cheese and powdered sugar on medium speed until fluffy.  Fold in the whipped cream.

To assemble:

Put bottom layer of cake on a cake plate.  Top with one-half the filling mixture.  Add the second layer and top with the remaining filling mixture.  Top with the third layer.  Frost the sides and top with the frosting mixture.  If desired, decorate the top with whole or sliced strawberries.

NOTE:  Store this torte covered and in the refrigerator.

STRAWBERRY-ALMOND CRUMBLE

5 cups fresh strawberries, halved*
1 large apple, peeled, cored, chopped**
1/4 cup sugar
1 tsp vanilla extract
2 tbsps all-purpose flour

Preheat oven to 350 degrees. Combine strawberries, apple, sugar, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.

*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.

Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
1/4 cup firmly packed brown sugar
2 tbsps butter

Combine flour, oats, almonds, nutmeg, and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

NOTE: This recipe can easily be used by diabetics by substituting Splenda for the sugar in the berry mixture (this substitution will go unnoticed in this type of recipe) and replacing the brown sugar in the topping with 2 firmly packed tablespoons of Splenda brown sugar blend.

STRAWBERRIES AND ICE CREAM COOKIE CUPS
1/3 cup hazelnuts, toasted
3 tbsps sugar
1 egg white
2 tbsps flour
1 tbsp butter, melted
1 pint French vanilla ice cream
1 pint fresh strawberries, washed and hulled
1/3 cup seedless strawberry preserves

Heat oven to 375 degrees. Grease a baking sheet.

Process nuts and sugar in a food processor until nuts are finely ground. Beat the egg white with a fork in a small bowl until white is frothy. Add the nut mixture to the white and stir with a rubber spatula to blend. Stir in the flour, then the butter. Invert four, 2 to 2 1/2-inch across the bottom glasses, onto the work surface.

Drop 2 mounds of batter (1/4 of the batter each) 3-inches apart on the greased baking sheet. Spread each mound into a 4 1/2-inch circle. Bake 7 minutes or until brown around the edges. Remove from the pan with a metal spatula. Drape each over one of the glasses. Allow the baking sheet to cool, then repeat the entire process.

Using a small scoop, drop 12 balls of ice cream onto a baking sheet with sides that has been lined with waxed paper. Place the sheet in the freezer.

Into a small bowl, slice the strawberries. Stir in the strawberry preserves. Puree 3/4 cup of the mixture in a food processor until smooth.

To assemble and serve: Divide the puree by fourths onto 4 dessert plates. Place a cookie cup in the center of each plate. Fill each cup with 3 of the ice cream balls and top with remaining sliced berries.