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>Hi!  I was wondering if anyone has any recipes
>for fat-free, as-low-as-possible-calorie dessert 

This fits in with a question that I have: What's a
good thickening agent to use in place of gelatine?
I make tofu pudding, and it sets up pretty well in
the refrigerator, but I'd like it to be thicker. (I was
wondering if I could cook cornstarch and water,
cool it down a little, and then pour it into the 
blender while it was still going.) Is there some sort
of thickener made from agar-agar, or something
like that?

Someone mentioned getting  Nina Shandler's
book "Estrogen the Natural Way." I make a
simpler variation of her flax seed breakfast bars
all of the time: Basically, what you do is simmer
about a quarter of a cup of dried fruit (cranberries
or raisins; I guess anything else would do) in
1/4 to 1/2 cup of water. Mix about 1 cup of ground
flaxseed with some sweetener and the fruit. (I also
add a couple of spoonfuls of soy milk powder.) Now,
pour in the liquid from the fruit little by little, stirring
until you have a thick dough. Press the dough into a
mold of some kind (I use an empty tofu container);
cover it; and put it in the refrigerator. If you don't
cover it, it dries out awfully fast. Shandler suggests
cutting it into six bars, each one being a daily
serving. I imagine that you could use some kind of 
strained fruit or fruit juice as the wetting  agent 
instead of stewing dried fruit, but I haven't tried that.

I'm new to this list, so please pardon any lapses.
I'm diabetic, and recently read some articles about
diabetes and fat metabolism that made me decide
to cut the fat out of my diet.

-- Dian 
In rainy northern California