These light savory open faced sandwiches are a winner. You can add egg substitute to the sandwich filling and form into crab cakes another day. Roll in bread crumbs and bake in a hot oven to make a lovely light dinner.

1. Combine the crabmeat with the rest of the ingredients except for the bread making sure to not break up the lumps of crab.
2. Place the quartered bread on a board. Divide the crabmeat mixture and place on the bread. Top with watercress leaves and serve.

If you visit Great Britain or fly one of their airlines, you know that smoked salmon sandwiches are omnipresent for tea. Here, we save fat grams and carbs but the lovely taste of excellent smoked salmon shines through. If you buy extra salmon, pretend you are in New York and sauté it with chopped scallions and then make an omelet with it using egg substitute. Delicious.

1. Mix all ingredients except the bread together and spread thinly on the lengths of bread.
2. Garnish each strip with two 1-inch (2.5 cm) pieces of chives, crossed.

In Italy and Southern France this combination is well known. If you have any extra mayonnaise left over or if you double the recipe, just use it for your next ham or turkey sandwich, You'll be a happy luncher

1. Using a cookie cutter or sharp bread knife, cut out 24 2 inch (5.cm) long bread triangles. Set aside. Cut each cheese slice in half, then each half into 2 triangles. Set aside.
2. In a bowl. combine the mayonnaise, mustard, olives and basil. Spread the mayonnaise mixture thinly on the bread triangles. Top with a triangle of cheese and 2 thin slices of tomato. Garnish with arugula leaves

This is the most popular cookie that I make. For guests who are not watching their waist lines, I add 1/2 cup toasted almond slivers and fold them in with the flour. I make these cookies often and have noted, that at least for me, they do not raise my blood glucose levels precipitously and that they seem to walk off the dessert plates when served. In Italy, a bit of brandy might replace the vanilla.

1. Preheat oven to 350° F ( 180° C., gas mark 4). Line a baking sheet with parchment paper.
2. Grate the orange rind finely so that you have 2 tablespoons zest. Reserve the orange for another use.
3. In a large bowl, place the eggs, egg substitute, sugar, sugar substitute, vanilla, and almond extract. Beat until the mixture is thickened and pale yellow. Sift the flour over the egg mixture with the baking powder, baking soda and salt. Add the reserved orange zest, and fold the mixture until the flour absorbs the liquid
4. Spoon the batter (which will be sticky) into two 10-inch (25 cm) logs on the prepared baking sheet. You can use floured hands to better form the logs. They should be about 2 inches (5 cm) wide and an 1 inch (2.5 cm) high.
5. Bake for 35 minutes or until they are baked through when you touch the center of the logs.
6. Remove to a board and lower the oven temperature to 325° F. Allow the logs to cool for 10 minutes and then slice on the diagonal into 1/3 inch (0.8 cm) slices. Place on the baking sheet and return to the oven. Bake for 5 minutes and then turn the cookies over. Bake another 5 minutes.
7. Transfer to a rack to cool. Store in a air tight container.

Here we bake the cheesecakes in the microwave oven, but cheesecake can be also baked in a conventional oven at 350° (180° C, gas mark 4) until set and the edges are browned. You can substitute lime rind or lemon rind for the orange and have a wonderful result as well.

1. Place eight 2 1/2-inch (6.25 cm) paper liners into microwave proof baking cups. Divide the graham cracker crumbs between the cups and set aside.
2. Place the cheeses, sour cream, sugar, rind, and egg substitute in a mixing bowl and beat with an electric mixer until fluffy and well blended, about 2 to 3 minutes. Spoon the mixture into the paper cup liners filling 2/3 full.
3. Place in the microwave and cook at MEDIUM for 2 minutes. Turn the cups, if you do not have a carrousel. Continue to cook on MEDIUM until the tops are firm. Remove and cool on a rack.
4. To serve, remove the cheesecakes from the paper cups and decorate with thin slices of fruit or a few berries.

No tea party would be complete without scones.. In Great Britain they are served with Devonshire Cream and preserves. You can serve then with low-fat sour cream and sugar-free strawberry preserves for the diabetics invited. Add unsalted butter and clotted cream for those who love calories.

1. Preheat oven to 400° F (200° C), Gas Mark 6. Lightly coat 2 heavy baking sheets with cooking spray.
2. In a bowl, sift together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or two knives, cut in the margarine until the mixture resembles coarse crumbs. Toss in the berries.
3. In a small bowl, whisk together the evaporated milk, eggs, and vanilla. Make a well in the center of the flour mixture. Pour in the egg mixture, stirring just until the dry ingredients are moistened. Do not over mix.
4. Drop by heaping spoonfuls on the prepared baking sheets making 12 mounds. Bake for 12 to 15 minutes, until golden. Cool on a rack before serving. If baked before hand, reheat for a few moments to rewarm.

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