Crustless Pumpkin Pie to die for!

Ingredients

• 1 1/4 cups splenda
• 3 tablespoons whole wheat flour
• 3 egg whites
• 2 cups canned pumpkin
• 3/4 cup evaporated skim milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

Directions

1. In a mixing bowl, combine the splenda and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.

Chocolate Pumpkin Bunt Cake done LIGHT

1 3/4 cup whole-wheat flour

1 cup splenda

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 cup nonfat buttermilk

1 15-ounce c unsweetened pumpkin puree

3/4 cup dark brown sugar splenda, packed

2 large egg white, at room temperature

1/4 cup apple sauce

1/4 cup light corn syrup

1 tablespoon vanilla extract

1/2 cup packed confectioners’ sugar

2 tablespoon toasted chopped nuts

Step 1
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Step 2
Whisk flour, splenda, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Step 3
Blend 1 cup buttermilk, pumpkin puree and brown sugar splenda in a large bowl with an electric mixer on low speed. Beat in both egg whites. Stir in apple sauce, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Step 4
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

Step 5
To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with nuts while the glaze is still moist.

strawberry apple cobbler

servings 6

1/3 cup splenda
3 tbsp whole wheat flour
2 tsp grated lemon rind
1 tsp cinnamon
2 cups chopped peeled apples
2 pkg (each 300 g) frozen unsweetened strawberries (could use fresh as well)
2 tbsp lemon juice

Topping:
1 cup whole wheat flour
3 tbsp splenda
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp cold butter
2/3 cup skim milk

Combine sugar, flour, lemon rind and cinnamon. Stir in apples, strawberries and lemon juice.
Spread mixture in 8-inch square baking dish and bake in 400 degree oven for 10 minutes.
Topping:
In bowl, mix together flour, splenda, baking powder, baking soda and salt. Cut in butter until crumbly. With fork, stir in milk until soft dough forms. Drop by spoonfuls onto fruit.
Bake 35 to 40 minutes or until top is golden and biscuits are cooked through.

Serve plain or with some fat-free cool whip! Delicious!

Whole wheat zucchini bread

I made this SO much this past summer and early fall as our garden was bursting with zucchini. This recipe was a hit with my neighbors, family and friends as I was constantly giving it away to them to get rid of some of our harvest.

2 c. splenda
1 c. applesauce (this makes it SO much healthier than using Oil and it is still super moist!)
3 egg whites
2 zucchini, unpeeled & grated
3 tsp. vanilla
3 c. whole wheat flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts (optional)

Mix sugar, oil, eggs, zucchini and vanilla in large bowl. Sift together in separate bowl whole wheat flour, salt, soda, cinnamon and baking powder. Add dry ingredients to first bowl, stirring to combine well. Add chopped nuts. Bake at 350 degrees for 45 to 60 minutes. Yield: 2 loaves.

Whole Wheat Banana bread (REALLY good!!)

This is an incredibly moist and delicious bread-- you would never know it is "healthy". Go on and give it a try-- I dare you!!

Ingredients

• 3/4 cup SPLENDA
• 3/4 cup flax seed meal (can pick up at the health food section @ the store)
• 5 ripe bananas, mashed
• 1/4 cup skim milk
• 1/4 cup fat free sour cream
• 2 teaspoons egg whites
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
2. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
3. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

Whole Wheat Cinnamon Oatmeal cookies

Here is a recipe I have modified that turn out quite tasty and without TONS of calories. Enjoy!

1/2 c. butter

1/2 c. applesauce

1 c. splenda brown sugar

1 c. splenda

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 1/2 tsp cinnamon

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Cream all those ingredients

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Add:

3 cups Oatmeal

2 cups whole wheat flour

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Drop in spoonfools on cookie sheet

Cook 8-10 minutes at 375

Peach Cobbler (yes, even this can be healthy!)

I am a HUGE fan of splenda. It is made from sugar but without any calories! Some people say it is too expensive to bake with. My response? Can you really put a price on your health? It is worth it to bake with it! Here is a great, yummy peach cobbler that I have made many of times and nobody knew it was made with splenda!

• 1/4 butter
• 1 cup splenda
• 1 cup whole wheat flour
• 1 Tablespoon baking powder
• ¾ cup of skim milk
• 3 cups sliced fresh peaches, peeled or skins left on
• ½ cup splenda brown sugar
• ½ teaspoon cinnamon
• ½ cup pecans or walnuts (optional)

preheat oven to 350. Melt the butter either over the oven or in the microwave. Add the butter to a 8 inch baking dish.Then mix the dry ingredients (except brown sugar splenda) and the milk. Pour batter in the dish. Arrange the peaches over the mixture and then sprinkle the splenda brown sugar over it. Bake for 40-45 minutes. Rather than having the popular ice-cream on it, you can serve it with light or fat-free cool whip! It's truly delicious!

Whole wheat pumpkin pancakes

To die for-- try it with sugar free syrup! (It may take awhile to get used to but the difference in calories is amazing... a 1/2 cup of regular maple syrup has OVER 400 calories! That is JUST in the syrup alone! If you switch to sugar-free syrup you can have a 1/2 cup for around 50-60 calories!)

These pancakes are to DIE for!!

• 
  
• 1 1/2 C. whole wheat flour
• 1 t. baking soda
• 2 t. baking powder
• 1/4 t. salt
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/2 t. ground nutmeg
• 1 C. skim milk
• 1 C. canned pumpkin puree
• 2 egg whites
• 2 T. olive oil
• 1 t. vanilla
• 2 T. dark brown splenda sugar

Mix and pour pancakes on a hot griddle. Perfect for the autumn/fall season or just for anytime of year!