Sugar Free, Low Fat Dessert Recipes

SUGAR-FREE LOW-FAT PATIENT RECIPES FROM SUPPORT GROUP Strawberry Velvet 1 4 1 8

small box sugar-free strawberry Jell-O oz. Fat-free cream cheese cup frozen or fresh strawberries (no sugar added) oz. Cool Whip Light

In blender, blend cream cheese and strawberries. Dissolve Jell-O in 1 cup boiling water. Add to cream cheese mixture and blend all. Add Cool Whip, blend again. Pour into Jell-O mold and chill overnight. You may want to reserve some strawberries, to cut up and place in the mold before pouring in mixture. You may substitute other flavors of Jell-O and fruit.

Carrot & Zucchini Bread 1 ½ cups; all-purpose flour (I used ½ cup whole-wheat pastry flour) ¾ cup light brown sugar (I used Steels Gourmet Brown Sugar Crystals) 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt (I omitted) ½ cup Enova Oil ½ cup grated carrots 1 ¾ cups grated zucchini ½ cup golden raisins 2 eggs slightly beaten or 4 egg whites (I used egg whites) Preheat oven to 365 degrees F. Grease and flour or spray 8 X 3-loaf pan, set aside. In a medium bowl, combine the eggs and Enova oil; mix well. Sift dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold the carrots, zucchini, and the raisins into the above mixture. Pour the mixture into a loaf pan and bake for about 50-55 minutes, or until a cake tester comes out clean. Remove from the oven to a wire rack; allow cooling for 5 minutes. Remove from the pan and return to the wire rack until completely cooled.

(I dust with Steel’s Gourmet Powdered Sugar; go to www.steelsgourmet.com) Choco-Dot Pumpkin Cake 2 cup sifted flour 2 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 ½ tsp. cinnamon ½ tsp. ground cloves ¼ tsp. allspice ¼ tsp. ginger 2 cups of Splenda Sift all dry ingredients above and set aside on a piece of wax paper.

Beat 4 eggs or (8 egg whites) until foamy, add 1-LB can of pumpkin, ½ cup vegetable oil, ½ cup unsweetened applesauce, 1-½ cup bran flakes (I used Grape Nuts Flakes).

Add dry ingredients. Then add 6 oz. Chocolate chips (sugar-free) and mix well. Bake in a greased and floured tube pan (10”) 350 degrees for 70 minutes.

Sugarless Applesauce Cake Ingredients: 1 cup raisins 1 cup dried fruit mix 2 cups water 2 cups of water 2 cups all-purpose flour (I substituted whole wheat pastry flour) 1 tsp. baking soda ½ tsp. salt ½ tsp. ground nutmeg 1-1/2 tsp; ground cinnamon 2 eggs or 4 egg whites 1 cup unsweetened applesauce 2 tbsp. liquid sweetener (I used liquid sweet-n-low) ¾ cup vegetable oil (I used Enova Oil) 1 tsp. vanilla extract ½ cup chopped nuts (I always skip this due to family with allergies) (I also added 1 scoop of Anywhey protein powder) Directions: Combine raisins, mixed fruit, and water in a saucepan: Cook, uncovered until water is evaporated and fruit is soft. Set aside to cool.

Meanwhile, in a mixing bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. (Also added a scoop of Anywhey protein powder) In another bowl, combine 4 egg whites (or 2 whole eggs) applesauce, sweetener, oil, and vanilla. Add nuts and fruit mixture you previously cooked and set-aside. Stir into the dry ingredients and blend thoroughly.

Pour into greased bunt pan and bake at 350 degrees for 35-40 minutes or until cake tester is clean. (When adding the protein powder it may brown faster than usual, so check cake at 30 minutes it may be done) One serving equals: 125 calories 60 mg sodium 0 cholesterol 15 grams carbohydrates (by substituting whole wheat, this is probably lower) 7 grams of fat 2 grams of protein Baked Cheese Cake Topping 1 cup light sour cream 2 tbsp. Splenda ¼ tsp. vanilla extract 1 pkg. Light cream cheese (8 oz.) softened ½ cup Splenda 1 tbsp. lemon juice ¼ tsp. vanilla Dash salt

2 eggs or 4 egg whites 1 ready mad graham cracker pie crust or you can make your own Directions In large mixing bowl beat cream cheese and Splenda until fluffy. Beat in lemon juice, vanilla, and salt. Add eggs one at a time mixing until combined. Next place crust on cookie sheet, pour in cream cheese mixture, and bake at 325 degrees until knife comes out clean.

Make topping by mixing light sour cream, Splenda, and vanilla carefully spread over cheesecake and bake an additional 10 minutes. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours.

Chocolate Peanut Butter Cookie Pie Crust: 1 cup + 2 tbsp. Creamy no sugar added peanut butter (I use Peter Pan) 1 egg 1 tsp. vanilla 1 cup Splenda Combine all ingredients until smooth. Spread out evenly in an un-greased 9-inch pie pan, pushing up the sides. Bake in a 350-degree oven for 25 minutes-watch to make sure the edges don’t get too dark. The shell will still feel slightly tacky to the touch. You do not want the shell to be too dry.

Filling: 1 box (1.4 oz) Jell-O Instant sugar free, fat free chocolate fudge pudding mix and 1 and ½ cups of 1% milk Mix together Jell-O with milk until smooth. Pour into completely cooled pie shell. Chill for at least 1 hour, but overnight is best.

Per 1/12 piece=7 grams of protein Swedish Apple Pie 1 ready made pie crust-deep dish OR make your own 4-5 medium apples-peeled and sliced 1 tbsp. Splenda ½ cup chopped walnuts Melt butter in saucepan and add in remaining ingredients. Pour over apples. If using Smart Balance margarine, top crust will not be smooth and pourable. Drop crust mix over top of apples and spread. Bake at 350 degrees for 45 minutes.

7-Up Salad 2 packages of Lime sugar free Jell-O 1 cup Boiling water 2-8 oz packages light cream cheese 4 packets Splenda 2-tsp. vanilla 1-20 oz can crushed pineapple in its own juice drained 8 drops of green food coloring 1 ½ cup clear diet soda like 7-up or sprite 1 cup chopped walnuts Dissolve Jell-O in boiling water in a large bowl. Beat in creamed cheese and Splenda with an electric mixer.

Add food coloring, vanilla, drained pineapple, soda, nuts. Pour into a mold or oblong pan or dish. Chill for 3 hours until firm. Can be cut into squares and served on a lettuce leaf.

2006 Holiday Party Recipes Carrot Cheese Cake 3/4 cup Splenda 1/4 cup sugar ½ cup vegetable oil 1/4 cup applesauce (I use one single serving cup or a jar of baby food applesauce) 2 jars of baby food carrots (I use the ones in the square plastic boxes) 2 eggs, beaten 1 1/4 cup flour (I have used whole wheat and it comes out very heavy) 1 tsp vanilla 1 tsp baking soda 1 tsp cinnamon ½ tsp salt ½ cup nuts I add raisins to mine.

Mix everything together and bake at 350 for 25-30 minutes. You can make this recipe with pumpkin or sweet potato. I have made it with banana’s, nuts and sugar-free chocolate chunks and it is wonderful The icing recipe is: ½ cup light butter (I use the land of lakes light butter in the green box) 1 cup Splenda 1 pound cream cheese (I use the 1/3 reduced fat kind but you could use fat free) 2 tsp vanilla Cream butter and Splenda together and add cream cheese in a little at a time until it is all blended smooth.

I usually only make ½ of this recipe because it makes so much icing.

Ice the cake when it gets cool.

Sweet Banana Bread ¼ cup melted margarine 1 cup Splenda 1 egg beaten or 2 egg whites ½ cup chopped nuts ½ tsp. Vanilla or almond extract 3 small bananas 1 ½-1 ¾ cup flour 2 tsp salt ¼ tsp. baking soda Preheat oven to 375 degrees. Sift dry ingredients together. Add all other ingredients except bananas and mix. Mash bananas in a separate bowl. Add mashed bananas to mixture. Add mixture to a lightly greased bread pan. Bake until done (about 1 hour). Let bread cool for ½ hour. Slice and enjoy. (110 calories per serving) Tapioca Pudding 1/3 cup Splenda 3p. Minute Tapioca 2 cups skim milk 1 egg or 2 egg whites (well beaten) 1 tsp. Vanilla Mix Splenda, Tapioca, skim milk, and egg in a medium saucepan and let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat. Stir in vanilla.

Cool 20 minutes, stir, and Serve warm or chilled.

Makes 6 (1/2 cup) servings.

Chicken Waldorf Salad Sandwiches 4 (6-ounce boneless, skinless chicken breast halves) 98% fat0free chicken broth to cover ¼ cup nonfat mayonnaise ¼ cup nonfat sour cream 2 tsp. grated orange zest 3 tbsp. fresh orange juice 1 medium granny smith apple, peeled, cored, and diced 2 ribs celery cut into ¼-inch dice 6 slices of artisan-style whole wheat bread, sliced thin 6 Boston lettuce leaves 1.

2.

3.

Place the chicken breasts in a pan and cover with broth. Bring to a simmer and cook until done, about 8-10 minutes. Allow to cool in the broth; then cut into small dice.

In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice. Add the dressing to the chicken. Stir in the apple and celery.

Place a leaf of lettuce on each of the 6 slices of bread. Top with chicken salad. (you may want to toast the bread).

Peppermint Pleaser 1 (4-oz) block fat free cream cheese ½ tsp. vanilla 2 tbsp. sugar substitute 2 tbsp. cream de menthe ¼ cup margarine ½ tsp. peppermint extract Mix ingredients together. Spread in an 8-inch pan that has been sprayed with non-stick cooking spray.

Refrigerate until hard. Cut into squares.

Pudding Cake 1 sweet and low yellow cake mix made according to the box.

1 box sugar free Jell-O, make using ½ the water 1 box sugar free vanilla pudding, make using half the milk Some cool whip Make the cake according to the directions on the box.

Make the Jell-O using half the water.

When the cake is warm punch holes in it, (I use a fork) all over it and pour the warm Jell-O all over the cake.

Put cake in refrigerator Make pudding using half the milk and mix with 1 cup cool whip. This makes the frosting.

Frost cake after it cools.

Keep cake in refrigerator Pork Sauerkraut Supper One 16 oz. Can sliced potatoes, drained One 14 oz. Can Bavarian style sauerkraut, drained 1 Medium apple, cored and chopped 1 Tbs. Coarse-grain brown mustard

½ Cup apple juice 4 Boneless, smoked pork loin chops Arrange potato slices in an un-greased 12 by 7 ½ by 2 baking dish. Stir together sauerkraut, apple and mustard and spoon over potatoes. Pour apple juice or cider over everything in the dish. Arrange pork chops in dish. Bake covered in a 350-degree oven for about an hour or until heated through. Makes four servings. You can also place this in a crockpot on low for nine hours.

Calories Fat Carb Protein

186 4g 20 g 16 g

Egg Nog 3 Cups 1% milk 1 ½ Cup fat free half and half 1 Tablespoon and 1 tsp cornstarch 3 large eggs 2/3 Cup Splenda 2 tsp vanilla ½ tsp nutmeg Heat 1 cup of milk in a saucepan. Add the rest of the milk, half-and-half, cornstarch and eggs and allow to heat. Add the remaining three ingredients.

Chocolate Banana Shake ½ up skim milk, soy milk, or water 2 Scoops Designer whey protein 1 Cup ice cubes ½ Banana 2 tsp cocoa powder (can substitute no sugar added hot cocoa mix) ½ tsp vanilla extract Combine in blender and blend until smooth Stuffed Meatloaf Ground turkey 1 Onion 1 Packet, McCormick meatloaf spices 2 Slices Yellow American cheese Fresh Asparagus Optional: fat free turkey gravy Mix turkey, onion and spices, form into a rough loaf shape. Make an indentation in the center, and place the asparagus into the well. Fold the turkey over the indentation to hide the asparagus and turn the loaf over. Cook for about 35 minutes at 350 degrees. For the last ten minutes, place the slices of cheese on top. You may top with gravy, if desired.

Veggie Pizza 1 Package Pillsbury Pizza Crust, or 2 packages crescent rolls 2 8-oz packages light or fat free cream cheese ¾ Cup light mayonnaise 1 package reduce fat ranch dressing, dry mix 4-6 Cups chopped vegetables of your choosing Optional: 1 Cup reduced fat shredded cheddar cheese

Press the pizza/crescent roll dough into a large, greased cookie sheet or pizza pan. Bake as directed, and allow to cool. Combine cream cheese, mayonnaise and ranch dressing mix, blend until smooth. Spread the mixture onto the completely cooled crust. Sprinkle the chopped vegetables and cheese (if desired) over the top. Chill before serving.

Spinach Dip 1 package Fat Free Ranch dressing 16 oz Fat Free sour cream 10 oz package frozen spinach, thawed and well drained 8 oz water chestnuts Combine dressing and sour cream. Add spinach and chopped water chestnuts. Mix together and chill 1 hour before serving.

Summer Squash Casserole 2 lbs. Summer Squash (6 cups) ¼ Cup chopped onion 1 Can 98% fat free cream of chicken condensed soup 1 Cup fat free sour cream 1 Cup shredded carrots ½ Cup butter/margarine 1 8 oz package cornbread stuffing 2 Tbsp. freshly grated parmesan/romano cheese Preheat oven to 350 degrees. Cook sliced squash, chopped onion and shredded carrots in lightly salted water until slightly soft, then drain completely and set aside. Combine the soup and sour cream until well blended. Mix the cooked squash, onion and carrots into the sour cream mixture, ensuring that the vegetables are well coated. Stir in the Parmesan or Romano cheese. In another dish melt the butter/margarine and ass in the Stuffing mix, coating it well with butter. Spread half the Stuffing mixture on the bottom of the baking dish and then spoon the vegetable mix evenly on top. Sprinkle the remaining Stuffing over the top of the vegetables. Bake for 25-30 minute at 350 degrees.

French-Style Shrimp Salad Vinaigrette 6 garlic cloves, halved 2/3 Cup fat free, less sodium chicken broth ¼ Cup chopped fresh basil ¼ Cup chopped fresh parsley 2 Tbsp. fresh lemon juice 2 Tbsp. tarragon vinegar 2 Tbsp. extra virgin olive oil 2 Tbsp. Dijon mustard 1 ½ tsp freshly ground black pepper Salad 2 Pounds peeled and deveined large shrimp 12 Small red potatoes (about ¾ pounds) ½ pound green beans or artichoke hearts Cooking spray 5 Cups gourmet salad greens 4 Cups torn Romaine lettuce 1 Cup red bell pepper, sliced into ¼ inch thick slices 3 Medium tomatoes, each cut into 6 wedges 1 14 oz Can quartered artichoke hearts, drained 3 large hard cooked eggs cut into quarters ½ Cup nicoise olives

2 Tbsp. capers To prepare vinaigrette: drop garlic cloves through the food chute of a food processor and process until minced. Add broth and next 7 ingredients. Process until well blended To prepare salad: 1. Combine 2 Tbsp. vinaigrette and shrimp in a large zip top bag. Seal and marinate in refrigerator for 20 minutes.

2. Place red potatoes in a large saucepan, cover with water and bring to boil. Cook for 8 minutes. Add artichoke hearts to pan and cook and additional 2 minutes, or until artichoke hearts are crisp-tender and potatoes are tender. Drain and rinse with cold water. Cut potatoes into ¼ inch thick slices. Set aside.

3. Heat large grill pan over medium-high heat. Coat pan with cooking spray. Remove shrimp from bag, discard marinade. Cook shrimp on hot grill pan, 3 minutes per side, or until cooked.

Combine potatoes, artichoke hearts, salad greens, lettuce, red bell pepper, tomatoes and artichokes in a large bowl. Add the remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over the lettuce mixture, sprinkle with olives and capers. Serve immediately, yields 6 servings Calories Fat Carb Protein

366 12 g 26.1 g 39.3 g

Pineapple Cabbage Slaw 8 cups shredded cabbage (about 1 pound) ½ Cup shredded carrots 2 Green onions, sliced 1 8 oz Can juice packed pineapple chunks, drained ½ cup fat free sour cream ¼ cup cider vinegar 2 Tbsp. fat free mayonnaise ½ teaspoon Sweet ‘N Low ½ teaspoon poppy seeds ¼ teaspoon ground white pepper In a large bowl, combine cabbage, carrot, onion and pineapple. In a medium bowl; whisk together remaining ingredients. Pour over cabbage mixture and toss to combine. Cover and refrigerate for at least an hour Calories 76 Fat 0g Carb 16 g Protein 3g Chocolate Pudding Pie 1 low fat graham cracker crust 2 Small packages instant, fat free, sugar free chocolate pudding mix 2 Cups skim milk 1 8 oz container fat free cool whip Whisk together the two packages of pudding mix and milk for two minutes. Pour 1 ½ cups of the pudding into the graham cracker crust. Mix ½ the Cool Whip with the remaining pudding and place on top of the pudding in the crust. Allow the pie to cool for three hours. Top the pie with the remaining Cool Whip and serve.

Low fat Cheesecake 1 32 oz container fat free plain yogurt 3 small boxes instant, fat free, sugar free vanilla pudding mix 1 8 oz container Fat Free Cool Whip

Low Fat Honey or Cinnamon Graham Crackers 1 Can lite strawberry (or any flavor) pie filling Empty the yogurt container into a strainer lined with cheesecloth and allow to drain for 20-30 minutes. Line a 9x13 pan with graham crackers. In a large mixing bowl combine the drained yogurt and the boxes of pudding mix. Blend until well mixed. Fold in the container of Cool Whip. Spread mixture of the graham crackers and top with pie filling. Refrigerate overnight to allow set up and then serve.

Natural Apple Sauce Place raw apples in a large pot and cover with water. Boil apples until they are soft, or the skin splits open.

Place the apples in a colander and press through. Season to taste; cinnamon is an excellent addition.

Chicken Caesar Salad 1 Pound boneless/skinless chicken breast 1 Head romaine lettuce 1 Large Tomato Seasoned croutons 3 oz Shredded Parmesan cheese Lite Caesar salad dressing Italian Seasoning, Poultry Seasoning, Black and Red pepper to taste Preheat oven to 350 degrees Rinse chicken, remove any visible fat, and cut into cubes. Mix seasonings in zip top bag, add chicken and shake to coat. Place chicken in a baking dish, cover and bake for 35 minutes Cut Romaine lettuce and tomato; place in large salad bowl.

Sprinkle chicken, croutons and cheese on top.

Merry Gingerbread Cookies 6 Cups all-purpose flour 1 tsp baking soda ½ tsp baking powder 4 tsp ground ginger 4 tsp cinnamon 1 ½ tsp ground cloves 1 Cup unsalted butter 1 Cup Splenda 1 tsp salt 2 Eggs 1 Cup molasses 3 Tbsp. water Combine flour, baking soda, baking powder and spices in a large mixing bowl, set aside. Cream butter, Splenda and salt together in a large mixing bowl. Add eggs, one at a time, beating well after each addition.

Add the molasses and water and mix. Slowly add in flour mixture and mix well. Refrigerate dough 1-2 hours. Preheat oven to 350 degrees. Roll cookie dough out to slightly less than ¼ inch thick. Cut into desired shapes. Bake in preheated oven for 8-10 minutes, or until lightly browned on the bottom. Yields 54 cookies.

Calories 100 Fat 4g Carb 15 g Protein 2g Frozen Fruit Salad 1 15 oz Can lite Pineapple ½ Cup chopped nuts

1 15 oz Can cranberry jelly 8 oz Container lite sour cream 2 15 oz Cans lite fruit cocktail Drain all of the canned fruits. Mix together canned fruits, cranberry jelly, chopped nuts and sour cream.

When well blended, pour mixture into a loaf or pie pan. Freeze until firm. Thaw about half an hour before serving, and then slice to serve.

“Bread” Cookies 1 box Quick bread and Muffin mix ½ Cup craisins, dates, nuts, etc. ¾ Cup margarine, melted 2 Tbsp. Sugar substitute Preheat oven to 350 degrees. Combine bread mix and butter, and mix well. Add in whatever extra items are desired. Shape into 1-inch balls, place 2 inches apart on an un-greased cookie sheet. Flatten with a glass dipped in sugar substitute. Bake at 350 degrees for 10 minutes, cool and remove from pan.

Date Nut Balls/Muffinettes 1 Cup margarine 1 Cup flour ½ Cup sugar substitute 1 Cup chopped nuts and dates 2 tsp Vanilla extract Cream together butter and sugar substitute. Add vanilla and mix well. Slowly ass in the flour. When mixed well, add nuts and dates. Refrigerate for two hours. Roll into balls and place on a cookie sheet. Bake at 350 degrees for 20 minutes. When done, remove from sheet and roll in powdered sugar substitute.

Graham Cracker Toffee 1 Cup margarine 24 Graham crackers 1 Cup Brown Sugar substitute 1 Cup chopped nuts Place a sheet of aluminum foil on a cookie sheet, and place the graham crackers in a single layer on the foil.

Spread the nuts over the crackers. Melt the margarine and add it to the brown sugar. Heat to a boil, then pour over the graham crackers. Bake for 10 minutes at 350 degrees. When done baking, immediately place in the freezer to cool. Break into pieces when cool.

Simple Sour Cream Cookies 1/3 Cup lite sour cream 1 Tbsp. skim milk 1 Cup reduced fat baking mix 1 Tbsp. Sugar substitute ½ Cup Powdered Sugar substitute Preheat oven to 400 degrees. Spray cookie sheet with non-fat cooking spray. In a medium bowl, mix all ingredients except sugar substitute together with a spoon until well mixed. Drop by rounded teaspoons onto the cookie sheet and sprinkle the top with sugar substitute. Bake at 400 degrees for five minutes, or until lightly browned on the bottom.

Peanut Butter Special Balls 1 Cup peanut butter ½ Cup sweetened condensed milk substitute

1 Cup nuts, chocolate chips, chopped dates, etc. ½ Cup Powdered Sugar substitute Combine all ingredients together, roll into 1-inch balls, place on wax paper and chill for 2-3 hours.

Powdered Sugar Substitute ¾ Cup Sugar Substitute 2 Tbsp. Cornstarch Place both ingredients in a blender, cover and blend well.

Sweetened Condensed Milk 1 Cup instant nonfat dry milk powder ½ Cup boiling water 2/3 Cup Sugar substitute 3 Tbsp. melted margarine Combine all ingredients and blend well.

No-Sugar Sugar Cookies ¾ Cup unsalted butter ¼ up light butter 1 Cup Splenda 1 Tbsp. vanilla ¼ Cup egg substitute ¼ Cup water ¾ tsp vinegar 1 ½ Cups all-purpose flour 1 ½ cups cake flour ¼ tsp salt 1 tsp baking powder Preheat oven to 350 degrees Blend together butter, Splenda and vanilla in a medium mixing bowl until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Turn dough onto work surface, and divide in half. Form a ball from each half, cover in plastic wrap, and refrigerate for 1 hour. Roll dough out on a floured work surface, cut into desired shape, and place on prepared cookie sheet. Bake for 10-12 minutes until lightly browned on bottom.

Calories Fat Carb Protein

60 3g 7g 1g

Pineapple Strawberry Jello Surprise 1 1 1 1

small box sugar free strawberry jello small can crushed pineapple in its own juice.

Container Cottage Cheese (fat free or light) Container Cool Whip (fat free or light)

Bring pineapple and juices to a boil, mix in jello mix. Add in cottage cheese and chill to set. Top with Whipped Topping.

Chocolate Chip Blondies ½ Cup Butter or Margarine ½ Cup packed Splenda Brown Sugar 2 tsp Vanilla extract 1 Egg 2 ¾ Cups Bisquick mix 1 Package Hersheys Sugar Free Chocolate Chips Preheat oven to 375 degrees. Mix margarine, Splenda, vanilla and egg. Stir in Bisquick and chocolate chips. Spray and 8x8 baking dish with non-stick spray, and spread mixture into pan. Bake about 30 minutes, or until knife comes out clean. Cool, and cut into squares.

Chocolate Chip Banana Nut Brownie: 1 egg 2 3/4 cup original bisquick 1 package sugar-free vanilla pudding 1 banana mashed or 2 small jars baby food banana 2 tsp. vanilla 1 stick land of lakes light butter ½ cup packed Splenda brown sugar handful of coconut 1 package sugar-free Hershey chocolate chips handful chopped nuts (walnuts or pecans) Blend butter, Splenda, egg, pudding, and vanilla Add banana and coconut Add bisquick, chocolate chips and nuts The batter is sticky.

I spread the batter into 2 separate 8x8 sprayed pans.

Bake 20-25 minutes at 375 degrees until brown or the batter pulls away from the sides of the pan and a knife comes out clean.

Chocolate Berry Bliss 2 Cups cold fat-free milk 1 pkg (4 servings) Jello Chocolate Flavor Fat Free, Sugar Free Instant pudding and pie filling ½ Cup thawed Cool Whip Sugar Free, Fat Free Whipped Topping 1 Cup sliced Strawberries Pour milk into medium bowl, ass dry pudding mix. Beat with wire whisk 2 minutes, or until well blended.

Gently stir in whipped topping.

Spoon half of the pudding mixture into six (6) dessert glasses. Top with layers of strawberries and the remaining pudding mixture.

Refrigerate at least 1 hour before serving, store leftovers in refrigerator Fruit Cocktail Cake/Cupcakes 1 Box Sugar Free Yellow Cake Mix 3 Eggs 1 Can (16 oz) Lite Fruit Cocktail Combine all ingredients and mix well. Preheat oven to 350 degrees. Pour batter into a greased and floured 9x13 inch pan and bake 45-50 minutes.

Peanut Butter Chip Balls 1 Cup Smooth or Chunky Peanut Butter 1 Cup Sugar Free Chocolate Chips ½ Cup Sweetened Condensed Milk (or substitute from page 15) ½ Cup Confectionary Sugar (or substitute from page 15) Mix together all ingredients. When well blended, roll by hand into walnut sized balls. Refrigerate or freeze prior to serving. Great frozen as well.

Graham Cracker Toffee 1 Cup Margarine 1 Cup Brown Sugar Substitute 1 Cup Chopped Nuts 24 Graham Crackers Place a sheet of aluminum foil on a cookie sheet. Place the graham crackers in a single layer on the foil, sprinkle with chopped nuts. Melt the margarine and add brown sugar substitute, heat to a boil. Pour margarine mixture over crackers and nuts. Bake for 10 minutes at 350 degrees. When done baking, put the pan into the freezer to cool. Break into pieces and serve.

Chicken Bacon Ranch Pie 2 packages Oscar Meyer chicken strips (these are the ready to eat fully cooked chicken) 4 strips cooked turkey bacon--chopped ½ chopped onion ½ box chopped spinach, defrosted and drained--separated 1 package dry Ranch salad dressing mix ½ cup original bisquick 2 eggs 1 cup skim milk 1 cup shredded cheese (anything that appeals to you) Combine eggs, milk and bisquick Combine everything else.

Pour egg mixture over chicken mixture.

Pour everything into a deep-dish pie plate and bake @ 400 degrees for 20-30 minutes or until brown.

Spinach Pie ½ cup original bisquick 2 eggs 1 cup skim milk 1 package artificial crab--flake, chunks, leg style, (just cut up into bite size pieces) ½ chopped onion ½ cup shredded cheese (Italian or Mexican blend works well) ½ cup frozen corn 1 cup chopped spinach-defrosted and drained 1 tbsp. old bay seasoning Garlic--to taste Mix bisquick, egg, and milk.

Combine everything else.

Pour egg over other mixture.

Can sprinkle cheese over top.

Place in deep-dish pie pan and bake @ 400 degrees 20-30 minutes until brown.

Philly Cheese Steak Pie: 2 packages of Tyson cooked steak strips ½ cup Bisquick 2 eggs 1 cup skim milk 1 can fire roasted tomatoes--drained 1 cup shredded cheese--Italian blend 1 cup sautéed mushrooms 1 cup sautéed onion 1 package dry Italian salad dressing Combine eggs, bisquick and milk Combine everything else Pour egg over other ingredients.

Sprinkle extra cheese on top.

Pour into pie pan.

Bake @400 degrees for 20-30 minutes or until brown.

Italian Chicken Black Bean Pie I used shredded rotisserie chicken, 2 cups 1 can black beans drained and rinsed 4 slices turkey bacon cooked and chopped ½ box chopped spinach--defrosted and drained ½ onion-chopped 1 cup shredded cheese-mozzarella 1 package dry Italian salad dressing 2 eggs 1 cup skim milk ½ cup bisquick Combine milk, eggs, biquick.

Combine everything else.

Combine together.

Pour in pie plate bake @400 degrees for 20-30 minutes or until brown.

Crab casserole 1/4 cup of low fat margarine 1 tea of parsley 1 tab of prepared mustard 1 tea of salt Cook until thick. Then add 2 cups of crab meat (1lb), 1 tsp of soft bread crumbs, 2 tbsp of flour, 2 tbsp of lemon juice, 1 cup of 2 or 1% milk, 2 minced hard cooked eggs, 2 tbsp of melted margarine.

Mix and bake for at least 40 minutes. Should be brown and bubbly.

Broccoli Salad 4 cups raw broccoli, chopped 1 small red onion, chopped 1/2 cup craisins 1/2 cup bacon, optional 1 cup light Mayo 1/4 cup vinegar 1/4 cup sugar (or less)

Mix all together and refrigerate.

Broccoli SoufflĂŠ 2 lb frozen broccoli (or cauliflower or combination) 1/2 c. light mayonnaise 1/2 c. fat free Coffee Rich or soymilk 3 eggs Salt, pepper & onion soup mix? to taste (Spices get milder when cooked) Pre-heat oven to 350 degrees; Cook vegetables till soft.

Process broccoli very well with small amount of milk.

Add other ingredients and process in food processor Pam a 9x13 casserole dish Bake for 30 minutes at 350 degrees.