1. Preheat oven to 325° ( 165° C, gas mark 3).
2. Slice the chicken breast into thin slices and marinate in the cognac for 15 minutes. Meanwhile combine the ground meats, thyme, sage, salt (if using), pepper, garlic, scallions, and egg whites. Place spinach leaves in a colander, Pour boiling water over spinach to wilt the leaves, Drain and squeeze dry.
3. Line bottom and sides of a 9 1/2- by 5- by 3-inch ( 24- by 13- by 8-cm) loaf pan with bacon slices letting some hang over the sides. Tightly pack one-third of meat mixture into the pan. Arrange chicken slices on top. Cover with another third of meat mixture. Arrange spinach over meat and sprinkle with nutmeg. Cover with final third of meat, mounding slightly. Top with bay leaves and cover with overhanging bacon.
4. Cover with aluminum foil and press snugly to seal the pate. Set in a larger pan and pour enough boiling water around the pate to come up halfway up the sides of the loaf pan. Bake for 2 1/2 hours.
5. When pate is done, remove pan from water bath, Remove the foil and drain off fat. Discard bacon. Wrap in foil.
6. Press the pate by topping with another pan filled with 2 bricks or cans of food. Refrigerate for 24 hours.
7. To serve, remove weights. Remove foil and any fat that is visible. Allow the pate to come to room temperature before slicing. Arrange on platter lined with greens. Garnish with cornichons sliced into fans. Served with thin slices of French bread.

* If you can't find the small French cornichon pickles, look for tiny dill pickles and slice into small thin slices

5 to 6 fresh vegetable pieces = 1 vegetable exchange

1. Use a food processor fitted with metal blade, or a blender to combine all ingredients. How much of the skim milk do you start with? Can't say simply "all ingredients" in any case, because of Step 2.
2. Process until smooth thinning with skim milk as desired. Refrigerate for up to 2 days.

1. To make the crepes batter: Place the milk, eggs, and salt (if using) in a blender or food processor fitted with the metal blade. Add the flour, and process for 30 seconds. Scrape down the sides and process for another 10 seconds. Allow the batter to sit for 30 minutes.
2. Lightly coat a 6 or 7 inch non-stick crepe pan or non-stick skillet with cooking spray and place over high heat. When hot, add about 2 tablespoons (will depend on size of pan) batter and tilt so batter covers the bottom of the pan. Allow the crepe to cook until set. Loosen with a spatula and turn onto a towel. Repeat using all of the batter, stacking the cooked crepes. These can be made ahead of time and frozen with waxed paper in between each crepe.
3. For the filling: Coat a non-stick skillet with cooking spray and add 1 teaspoon of the oil. Cook the onions until tender, about 10 minutes over moderate heat. Set onions aside.
4. Re-coat the skillet with cooking spray and add the remaining oil. Cook the mushrooms over high heat, so they do not give off too much liquid, for about 5 minutes. Add the garlic and cook for 1 minute. Mix in the dill and flour and cook for 3 minutes. Season with pepper. Stir in Madeira and chicken broth. Blend until smooth and thick.
5. To assemble the blintzes, place 2 tablespoons of filling in the center of a crepe on the cooked side. Tuck in the sides and fold the top over the bottom edge to make a neat rectangular envelope. Repeat until all blintzes are made.
6. When ready to serve, coat a non-stick skillet with cooking spray. Sauté a skillet-full of the blintzes until browned on each side. Keep warm covered with foil while you continue to sauté the remainder of the blintzes.
7. Serve with fat-free sour cream to which you can add chopped dill, garlic powder, chives, or horseradish, or leave plain depending on your whim.

This is an adult pizza that even teens will like as long as you never tell them what they're eating. Here we give you the recipe for one pizza, but it can easily be doubled to serve more people. If your sun-dried tomatoes are very dry, plump them in boiling water, then chop. If you can not find low salt ham, you can substitute cooked chicken sausage.

1. Preheat oven to 400°F (200° C), gas mark 6.
2. Sprinkle a pizza stone or baking sheet with a small amount of corn meal to prevent sticking. Place the pizza crust on top.
3. Coat a nonstick skillet with cooking spray. Add the onions and water. Cover and cook until wilted, about ? minutes (since you cannot see them wilting while they are covered!). Uncover, raise the heat to medium high and add the garlic. Cook and stir until the onions start to brown. Add the tomatoes and continue to stir and cook another 5 minutes. Set aside.
4. Spray the pizza crust with cooking spray. Sprinkle with mozzarella cheese leaving 1/3 inch around the edges. Top with onion-tomato mixture. Sprinkle with rosemary. Place the ham slices on the pizza and then sprinkle with Parmesan. Coat again with cooking spray. Bake until the edges are golden and the cheeses are puffed and brown, about 15 minutes.
5. Allow the pizza to stand for 2 minutes before cutting into squares.

1. Place all of the fruit (except bananas), juices and liqueur (if using) in a large attractive bowl. Add sugar substitute, if using. Gently mix.
2. Cover bowl and refrigerate 4 to 8 hours, but no longer.
3. Just before serving, stir in banana slices.

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