Cookies, cheesecake & pie--oh, my! No other month promotes good times, family, friends and food like December. So what are you waiting for? Fill your kitchen with these tempting desserts, and invite the people you love to dig in.

 
chewy meringue cookies 
Makes 20 cookies 
 
This recipe has many variations. Instead of 1 cup of dried fruit, 
you can use 1/2 cup fruit and 1/2 cup mini semisweet chocolate 
chips (though that adds to the calories)--or, for a low-cal 
chocolate flavor, simply add a few tablespoons of 
unsweetened cocoa powder. 
 
  3 large egg whites, at room temperature 
1/2 cup confectioners' sugar 
  1 cup dried peaches, apricots or other dried fruit, 
    chopped into 1/4-inch pieces 
  1 cup sliced almonds or other chopped nuts 
  1 Tbs. cornstarch 
1/4 tsp. ground cinnamon, optional 
 
1. Preheat oven to 300F. Beat egg whites with electric mixer on 
medium speed until foamy. Gradually beat in sugar until 
meringue forms stiff, yet billowy, glossy peaks. Set aside. 
 
2. Mix dried fruit, nuts, cornstarch and cinnamon, if using, in 
separate bowl. Fold meringue into nut mixture. 
 
3. Spoon heaping tablespoon-sized dollops onto greased 
baking sheet or sheet lined with parchment paper (or for 
ease, use 1 1/2-inch ice cream scoop to drop perfect mounds). 
 
4. Bake 40 minutes, or until meringues are lightly 
browned, set on outside and spring back when gently 
pressed in centers. 
 
PER COOKIE: 60 CAL; 2G PROT; 2.5G TOTAL FAT (0G SAT. FAT); 
9G CARB; 0MG CHOL; 10MG SOD; 1G FIBER; 6G SUGARS 
 
PER COOKIE WITH CHOCOLATE CHIPS: 70 CAL; 2G PROT; 
3.5G TOTAL FAT (1G SAT. FAT); 9G CARB; 0MG CHOL; 10MG SOD; 
1G FIBER; 7G SUGARS 

RECIPE: KATHERINE TALLMADGE, EXCERPTED FROM HER BOOK, DIET SIMPLE.

 
sibi's crustless 
cranberry-pecan pie 
 
Serves 12 
 
This crustless pie is a simple farm recipe that starts with the 
most basic of staples: flour, sugar, butter and eggs. It's perfect 
for the holidays since it may be made a day or two ahead and 
kept in a cool place until needed; besides, it's very moist and 
easier to slice when cool. 
 
The recipe also works well with dried cranberries, 
blueberries or pitted sour cherries. It can be baked in 
an 8-inch pie plate and cut in thin wedges, or in 
a 9-inch square cake pan and served in thick slices, or 
in a rectangular pan, as shown, and spooned out. 
Dust a little confectioners' sugar on top, if you like. 
 
1 1/2 cups sugar 
  3/4 cup melted unsalted butter or soy margarine 
    3 large eggs or 3/4 cup egg substitute 
    1 tsp. vanilla extract 
1 1/4 cups sifted whole wheat pastry flour 
1 1/2 cups fresh or frozen cranberries 
    1 cup finely chopped pecans 
 
1. Preheat oven to 375F. Grease 8-inch glass pie plate, 9-inch 
square cake pan or 10x7-inch rectangular pan. 
 
2. Beat sugar, butter, eggs and vanilla until thick and fluffy, 
about 5 minutes. Fold in flour by hand. Fold in cranberries 
and pecans. Pour into prepared pan, and spread evenly. 
 
3. Bake 45 minutes, or until cake tester inserted in center 
comes out clean. Serve hot or cold. 
 
PER SERVING: 340 CAL; 4G PROT; 20G TOTAL FAT (8G SAT. FAT); 
37G CARB; 85MG CHOL; 95MG SOD; 3G FIBER; 27G SUGARS 

RECIPE: JOYCE PIOTROWSKI; PHOTO: RENEE COMET; STYLING: LISA CHERASKY; PROPS: SALLY SCHAFFER

Recipe reprinted from our sister publication, Vegetarian Times.

 
apple cheesecake 
 
Serves 12 
 
For the best taste, let the flavors develop by covering and 
chilling the cheesecake at least 4 hours before serving. 
A sprig of white currants adds a festive touch. 
 
Crust 
  1 cup graham cracker crumbs 
3/4 cup finely chopped pecans 
  3 Tbs. sugar 
  2 ...