Preparation:
Mix and pat into bottom of 9 inch pie plate. Bake at 350 degrees for 10 to 15 minutes and cool. Put strawberries in pie plate and sprinkle on 2 packages of sweetener. Set aside. Add gelatin to 2 1/2 cups of water and cornstarch. Bring to a boil and cook until thick. Remove from heat and add 8 packages of sweetener. Stir. Pour over strawberries. Chill in refrigerator. Before serving, spread whipped topping on top.

Preparation:
Mix the oats, 1/2 cup of the flour, 1 teaspoon cinnamon and melted margarine until crumbly in texture. Spray an 8 x 8 inch baking pan and place half of the mixture in the bottom. Retain second half for topping. Combine the blackberries, orange juice, sweetener and remaining tablespoon of flour and remaining teaspoon of cinnamon. Spread over the oat mixture. Cover with remaining half of the oat mixture. Bake at 350 degrees for 45 minutes. Fat: 1 gram. Calories: 204. Protein: 5 grams. Sodium: 137 mg. Cholesterol: 0 mg.

Preparation:
Spray 9 inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.

Preparation:
Cook beans until soft. Preheat oven. to 350 degrees.

In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour. until golden brown. Makes 2 or 3 Bean Pies.

Preparation:
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.