(Adapted from The Joslin Diabetes Healthy Carbohydrate Cookbook, Fireside Books)

1. Preheat the oven to 350°F (180°C, Gas Mark 4). Lightly coat six 1/2-cup (240 ml) custard cups with cooking spray. Set in a medium baking pan with at least 2-inch (5 cm) sides.
2. To make the custard, peel and squeeze the garlic cloves into a food processor or blender. Add the milk and process until smooth. Add the eggs, thyme, and pepper and process again. Divide the mixture among the prepared custard cups.
3. To prepare the squash, cut in half, then 3 each half into 3 wedges. Do not peel. Using a spoon, scrape out the seeds and fibers. Place the squash wedges cut side down in a large baking pan and add about 2 inches (5 cm) of water to the pan and the salt (if using).
4. Pour boiling water into the baking pan with the custard to come halfway up the sides of the cups. Bake the custard and squash at the same time, a 35 minutes from the custard, or until gently set, and 30 to 35 minutes from the squash, until tender when pierced with a fork.
5. In the meantime, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until tender and almost all of the liquid is evaporated, about 8 to 10 minutes. Add the lemon juice, salt (if using), and pepper; stir and cook for another minute. Remove from heat and keep warm.
6. To serve, arrange a squash wedge, peel side down, on a large plate. Run a thin0bladed knife around the outer edge of each custard cup and unmold a custard into the center of each squash wedge. Distribute the warm mushrooms over and around the garlic custards. Serve at once.

1. Place oven rack in lowest position; preheat oven to 325°F (160°C), Gas Mark 3.
2. Remove and set aside neck and giblets for gravy. Remove and discard any fat from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large roasting pan. Place garlic cloves in body cavity.
3. Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast side up, for 3 1/2 hours or until an instant meat thermometer registers180°F when inserted in the thickest part of a thigh, rotating the pan and removing the foil tent after 2 1/2 hours roasting time. If using wine, baste turkey several times with white wine.
4. Meanwhile, rinse neck and giblets; remove and discard neck skin and any fat. Place neck and giblets in a large saucepan with onion, carrot, celery, chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes. Discard the neck and giblets, parsley sprigs, and bay leaf. Strain the broth and vegetables through a fine sieve, forcing as much of the vegetables as possible into the strained broth. (You should get about 2 1/2 cups liquid). Chill strained liquid until ready to use.
5. When turkey is done, remove from oven and place on a carving platter. Remove the garlic cloves from the body cavity. Squeeze the roasted garlic pulp into a small bowl and set aside. Loosely cover the turkey with foil and let rest for 20 to 30 minutes before carving.
6. Meanwhile, pour the pan drippings from the roasting pan through a fine sieve into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes to solidify the fat.
7. Stir the red wine and 2 tablespoons of the reserved giblet broth into the roasting pan and cook on top of the stove over medium-high heat, scraping up any browned bits. Transfer the mixture to a medium saucepan. Skim off all fat which has formed at the top of the pan drippings. Add the de-fatted drippings and remaining reserved broth to the saucepan. Bring to a boil and whisk in reserved roasted garlic pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has thickened slightly. Taste and add salt (if using) and pepper to taste.
8. Carve the turkey, discarding the skin. Arrange the turkey on a serving platter. Pour the gravy into a sauceboat and pass separately.

1. In a food processor fitted with a knife blade, pulse cranberries with sugar, 1 tablespoon (15 ml) sugar substitute, and cinnamon until coarsely chopped.
2. Cut three 2-inch (5 cm) of orange zest. Peel and finely chop the orange.
3. Add orange and orange zest to the cranberries and continue to pulse until mixture is finely chopped. Stir in lemon juice. Taste, adding additional sugar substitute, if needed.
4. Transfer mixture to a serving bowl. Cover and refrigerate until ready to serve cold.

1. Steam the turnips over boiling water until tender, about 15 minutes. Drain and place in a food processor or blender along with the pear and margarine.
2. Process until smooth, adding milk as needed. Season with salt (if using) and pepper. Serve hot.

(Adapted from The Joslin Diabetes Healthy Carbohydrate Cookbook, Fireside Books)

1. Cook the beans in boiling water to cover until crisp-tender, about 3 to 4 minutes. Drain and keep warm.
2. Lightly coat a large nonstick skillet with cooking spray. Add the shallots and sauté over medium-low heat, stirring occasionally, until limp, about 5 minutes. Add the tomatoes, parsley, lemon juice, salt (if using), and pepper. Cook until heated through, about 2 minutes.
3. Place the green beans a serving dish. Spoon the tomato mixture over the beans and sprinkle with almonds. Serve at once.

1. Preheat oven to 350°F (180°C) Gas Mark 4. Coat a 9-inch (22.5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside.
2. In a large bowl, combine all ingredients except the whipped topping. Using an electric mixer or whisk, mix for about 1 minute. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set. Cool and refrigerate until ready to serve.
3. Cut into wedges and serve, topping each piece with a dollop of the whipped topping.

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