Recipes from Cook of the Week Patty Branham of Hoffman Estates

Light Key Lime Pie

14-ounce can fat-free sweetened condensed milk

3 eggs or ¾ cups egg substitute

½ cup fresh lime juice (do not use bottled! If you don't have Key limes, use regular limes)

2 teaspoon lime zest

1 reduced-fat, ready-made graham cracker crust

8-ounce container fat-free, frozen Cool Whip, thawed

Garnish with lime peel strips

Preheat oven to 350. Whisk together first 4 ingredients until well-blended. Pour mixture into pie crust. Place pie on baking sheet.

Bake at 350 for 17 minutes or until pie is set. Remove from baking sheet to wire rack and let pie cool completely, about 1 hour.

Chill from 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.

Serves 8

Celebration Cake

For the cake:

1 super moist yellow cake mix

3 egg whites

1/3 cup unsweetened applesauce

1 small can mandarin oranges with juice

For the topping:

8 ounces fat-free cool whip

1 package of instant vanilla pudding

1 small can crushed pineapple

Combine all cake ingredients, mix with mixer. Pour into 9x13-inch baking dish that has been sprayed with cooking spray. Bake until toothpick comes out clean - about 35 minutes at 350 degrees. Cool on rack.

Topping: Combine whipped topping, dry pudding mix and the can of pineapple. Mix with spoon. Do not overbeat. Spread over cake. Enjoy!

Pecan Pie Muffins

1 cup brown sugar

1 cup chopped pecans

½ cup flour

2 eggs

⅔ cup butter

Preheat oven to 350 degrees. Mix first 3 ingredients. Separately beat the eggs and 2/3 cup melted butter. Pour egg and butter into the dry ingredients. Mix well.

Spray muffin pan with cooking spray. Fill 24 muffin tin. Bake for 10-15 minutes.

Makes 24 small muffins

Orange Blueberry Loaf

½ cup orange juice

1 cup blueberries

2 tablespoons flour (mixed into the blueberries)

1¾ cups flour

¼ cup cornmeal

1½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons butter at room temperature

¾ cup sugar

1 egg

2 teaspoons grated orange peel

Preheat oven to 350. Grease and flour a loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons flour. In a medium bowl, combine the cornmeal, baking powder, soda, salt and remaining 1¾ cup flour. In a large bowl, beat the butter and sugar for 3 minutes until light and fluffy. Add the egg and beat well. Beat in the orange juice and peel. Add the flour mixture and with the mixer on low, beat until well blended. Stir in the blueberries. Spread into prepared pan. Bake for 55-60 minutes or until toothpick inserted emerges clean. Cool on rack for 5 minutes. Remove from pan and cool completely. Makes 12 servings.