Blueberry Marmalade Recipe

3 cups fresh or frozen blueberries
3 cups granulated sugar
2 limes
1 lemon
1/4 teaspoon ground ginger

Peel limes and lemon, being careful to take only the colored part of the peel, not the white. Slice the peel into strips. Put the peel into a small saucepan and cover with water. Boil for 15 minutes. Drain.

Place the berries, sugar, juice of the limes and lemon, boiled peel and the ginger into a large nonreactive saucepan. Cook over medium heat until the mixture reaches the jelling stage (220 degrees F). Ladle into clean sterilized jars. Seal according to manufacturer's instructions.

Fettuccine with Avocado

1 1/4 cups diced sun-dried tomatoes

1 cup diced green bell pepper

1/2 cup chopped fresh basil

1/2 cup chopped green onions

1/4 cup sherry wine vinegar

2 tablespoons olive oil

1 medium avocado (about 8 ounces) peeled and diced

1 pound dried fettuccine noodles (or any dried pasta)

In a large bowl, combine sun-dried tomatoes, green pepper, basil, green onions, vinegar, oil and half of the avocado. Toss ingredients well so they are evenly coated with oil and vinegar.

Meanwhile, cook pasta in boiling water for 6 minutes or until "al dente." Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot. Toss together and serve immediately, using the remaining avocado as a garnish on top of the pasta.

Makes 6 servings.

Nutrition per serving: 402 calories, 12 g protein, 66 g carbohydrate, 11 g fat, 4 g fiber, 0 mg cholesterol, 20 mg sodium

Diabetic exchanges: 3 bread plus 1 vegetable plus 2 fat