A GIFT OF DIAMONDS WITHIN YOUR BUDGET : WHITE FRUITCAKE DIAMONDS.

Do you have a big holiday gift list and a small budget? What about home-baked cookies for that personal touch?

The following recipes were designed to be delicious and affordable. They're also made with egg whites, nonfat milk and vegetable oil to cut the cholesterol and fat content.

1 package (6 ounces) chopped mixed dried fruit (1 1/3 cups)

1/2 cup granulated sugar 

1/2 cup water

3 tablespoons vegetable oil

1 1/4 cups flour

2 egg whites

3/4 cup nonfat milk

1/4 cup orange juice

1 teaspoon grated orange peel

3/4 teaspoon baking soda 

Powdered sugar (optional)

Grease a 13x9x2-inch baking pan; set aside.

In a large saucepan combine fruit, sugar, water and oil. Cook, stirring constantly, until fruit is softened, 5 to 7 minutes. Remove from heat; stir in flour, egg whites, milk, orange juice, orange peel and baking soda. Spread in prepared pan.

Bake in preheated 350-degree oven 15 to 20 minutes until a wooden pick inserted in center of mixture comes out clean. Place on a rack; cool completely.

Cut diagonally into 28 diamond shapes. Sprinkle with powdered sugar. Store in an airtight container with sheets of wax paper between layers. Store at room temperature or freeze up to 3 weeks. Bring to room temperature before serving. Makes 28 diamonds.

NUTRITION INFORMATION FOR EACH DIAMOND: 68 calories; 2 grams fat; 0 milligrams cholesterol.

CRACKLE-TOP CHEWY BROWNIES

3 egg whites

1 cup packed light brown sugar

3 tablespoons vegetable oil

1/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup miniature semisweet chocolate chips

Grease and flour bottom and sides of an 8-inch square baking pan; set aside.

In a small bowl of an electric mixer, beat 1 egg white until soft peaks form; gradually beat in 1/2 cup brown sugar until stiff peaks form; set aside.

In a medium bowl, combine oil, remaining 1/2 cup brown sugar and 2 egg whites; beat until blended. Add flour, baking powder and salt; beat until blended. Spread in prepared pan; sprinkle with chocolate chips. Spread reserved egg white mixture over batter.

Bake in preheated 325-degree oven until top is dry and cracked, 30 to 35 minutes. Place on a wire rack; cool completely.

Cut into 16 squares. Store in an airtight container (top will crack when cut) with sheets of wax paper between layers. Refrigerate up to 5 days or freeze up to 3 weeks. Makes 16 brownies.

NUTRITION INFORMATION PER BROWNIE: 101 calories; 3.5 grams fat; 0 milligrams cholesterol.

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Photo: (color) If you are on a budget this holiday season, give delicious and affordable White Fruitcake Diamonds.