In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute.

Add the egg, water, and vanilla and continue to mix until well blended.

Combine the flour, baking soda, and baking powder in a sifter; sift dry ingredients into creamed mixture and mix until completely blended.

Refrigerate overnight.

Lightly spray cookie sheets with nonstick cooking spray.

Drop teaspoonfuls onto cookies sheets and press with the tines of a fork to flatten each cookie.

(Use cookie cutters to create decorative cookies if you prefer.

) Bake the cookies at 375 degrees for 12 to 15 minutes, remove from the oven, and let them cool on racks.

Preheat the oven to 400 degrees.

Spray a large baking sheet with nonstick spray coating.

Set aside.

In a small bowl, stir together the oil, water, garlic, and Italian seasoning.

Set the wonton wrappers on the baking sheet in a single layer.

With your finger, spread the oil mixture over the wonton triangles.

(If the mixture begin to separate, stir again.

) Sprinkle with the cheese.

Bake for 3 to 4 minutes until the triangles have crisped.

Cool in pan on a wire rack, or serve warm.

Triangles will keep for up to a week in an airtight container.

Combine the first four ingredients in a small bowl and mix well.

Add to the melon, toss lightly, and chill for several hours before serving.

If the cucumbers are waxed, peel them before slicing.

If they are not waxed and are chemical-free, leave the skin on.

With a fork, score the sides of each cucumber, creating a ruffled edge.

Slice thinly.

Layer the sliced cucumbers and onion in a large bowl.

Combine the remaining ingredients and blend thoroughly.

Pour the dressing over the cucumbers.

Cover and chill at least 2 hours.

In a medium bowl, combine all ingredients except the chicken.

Add the chicken and let marinate overnight in the refrigerator.

Thread the chicken onto metal or wooden skewers.

Grill over medium heat until chicken is cooked throughout, about 15 minutes.

Transfer to a platter and serve.

Strain the yogurt overnight in cheesecloth over a bowl set in the refrigerator.

Combine all the ingredients in a large bowl; beat well with electric beaters until slightly stiff.

Place in a covered container and refrigerate until ready to use (this frosting can be refrigerated for up to 1 week).

In a small skillet, add the water; sprinkle gelatin on top.

After the gelatin has soaked in, stir over low heat until clear; cool.

In a large mixing bowl, combine the milk, vanilla, ice water, and sugar substitute; mix well.

Add the gelatin mixture and whip until fluffy with a wire whisk or electric beaters.

Place greens on serving platter.

Arrange artichokes, tuna, beans, and tomatoes over greens.

Top with dressing.

1/2 cup low-fat low-sodium beef broth

2 slices whole-wheat bread, finely crumbled

1 lb extra-lean ground beef

2 medium eggs, beaten slightly

1/2 cup finely-chopped onion

1/2 cup finely-chopped celery

1/2 cup grated carrots

2 tsp Worcestershire sauce

1 tsp dry mustard

1 Tbs catsup

Freshly-ground black pepper, to taste

Preheat the oven to 450 degrees.

Spray a small baking sheet with nonstick spray coating.

Set aside.

Open the biscuit carton, and separate the biscuits.

Place them on the baking sheet.

With a small spoon, spread the tomato sauce on the biscuits, dividing the mixture evenly.

Top with the ham and cheese, dividing evenly.

Bake in the center of the oven for 8 to 10 minutes or until golden.

Serve hot.