Low-cal angel food dessert

Very light and fresh!

1 angel food cake prepared
2 pkgs. sugar-free vanilla pudding (cooked or instant), prepared per pkg.
1 can any flavor pie filling
1 lg. carton lite Cool Whip
Fresh fruit (blueberries and strawberries are best)

Crumble up angel food cake on bottom of 13x9 pan. Prepare pudding and spread over cake. Put pie filing over pudding. Top with Cool Whip and fruit.

Apple Oatmeal Bread

This is a great breakfast bread or can even be used for a dessert. Easy to make and stays moist and delish for days!

Ingredients:
1 cup quick or old fashioned oats, uncooked
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/3 cup honey
1/4 cup skim milk
1/4 cup apple sauce
1 egg
2 apples, diced

Instructions:

Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Beat next 4 ingredients in another bowl until blended. Stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples. Transfer batter to a lightly buttered 4x8 inch loaf pan and bake 50-60 minutes or until tester comes out clean when inserted in center.

Banana Brownies

These are moist & absolutely delish!

Ingredients:
1 cup whole wheat Flour

1/4 cup Nonfat dry milk powder
1/4 teaspoon Salt
1 cup Splenda
1/4 cup skim milk or fat free Buttermilk
1/3 cup Cocoa -- unsweetened
1/4 teaspoon Baking soda
1 Banana -- large,ripe
2 Large egg whites
1 teaspoon Vanilla

Instructions:
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.
Puree banana, splenda, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick
comes out clean. Cut into 2 in. squares.

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.

Cinnamon apple coffee cake

Ingredients:

1/2 cup packed brown sugar splenda
1/4 cup margarine, softened
2 large egg whites
1/2 cup skim milk
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 medium apple, unpeeled, cored and finely chopped

Instructions:

Preheat the oven to 375 degrees F.

Prepare a 9-inch square baking pan with nonstick pan spray.

In a large bowl, beat together the sugar, margarine, and egg whites until smooth.

Stir in the milk.

Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.)

Fold in the apple.

Spread the batter in the prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cut into nine 3-inch squares.

Serve warm or at room temperature.

Serves: 9

Apple & Pineapple crisp!

I made this for a ward function and everyone LOVED it!

Ingredients:
4 cups sliced peeled apples
1 (8 ounce) can crushed pineapple
1 tablespoon lemon juice
3/4 cup packed brown sugar splenda
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup melted butter (i use the fake butter that has 0 calories and it tastes just as good!)

Instructions:
Preheat the oven to 350 degree's. arrange the apples in a 9"x9" baking dish sprayed with nonstick cooking spray. Mix the undrained pineapple and lemon juice in a bowl. Spread over the apples. Combine the brown sugar, oats, cinnamon, nutmeg and pecans in a bowl and mix well. Stir in the butter. Sprinkle over the prepared layers. Bake, covered with foil, for 30 minutes; remove the foil. Bake for 10 to 12 minutes longer or until crisp.

Healthier Whole Wheat Cinnamon Rolls

Really moist & delish! This recipe cuts more than 1/2 the calories and 1/2 the fat!

1 cup skim milk
1/4 cup olive oil
1/3 cup splenda
1/4 teaspoon salt
2 packages dry yeast
1/4 cup warm water
1 egg
2 egg whites
5 1/2 cups whole wheat flour
2 tablespoons ground cinnamon
3/4 cup brown sugar splenda
1/4 cup raisins (optional)
1/2 cup frozen apple juice concentrate, thawed

In a small saucepan, heat the milk until just below the boiling point. Don't boil. Stir in the oil, sugar and salt. Remove the milk mixture from the heat and cool until lukewarm.

In a small bowl, combine yeast and water. Stir and set aside for 5 minutes.

In a large bowl, beat the egg and egg whites using an electric mixer. Add in the yeast and milk mixture. Using a wooden spoon or a KitchenAid-style countertop mixer, mix in the flours, 1 cup at a time, until a soft dough forms.

Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes. If using a countertop mixer, use a dough hook and follow the manufacturer's directions. Return the dough to the bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours. Divide the dough in half and form into 2 balls. Cover with plastic and let sit for 10 more minutes.

In a small bowl, combine the cinnamon, brown sugar and raisins.

Spray an 11-by-14 baking sheet with cooking spray.

Using a rolling pin, roll each ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray. Sprinkle each rectangle with half of the cinnamon mixture. Starting at the long side, roll up each rectangle. Slice each roll into 16 pieces and place on the prepared baking sheet. Let rise until double in size, about 1 1/2 hours.

Preheat the oven to 350 F.

In a saucepan, heat the apple juice over medium heat. Cook until the juice is syrupy, about 5 to 7 minutes. Brush each roll with the apple juice. Bake until golden brown, about 15 minutes. Serve warm.

Brown sugar crackle cookies, simply delicious!

• Ingredients
• 2 2/3 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups Splenda brown sugar
• 1/4 cup butter, softened
• 1/4 cup olive oil
• 3 large egg whites
• 2 teaspoons vanilla extract

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Stir together flour, baking powder, baking soda and salt in a small bowl. Beat together brown sugar splenda, butter, oil, eggs and vanilla in a mixing bowl with an electric mixer on high speed until smooth, making sure no lumps of splenda remain, about 1 minute. Stir in the dry ingredients until completely blended. (The dough will be stiff.)
3. Divide the dough in half and press each half into a flat disk. Roll out one of the disks on a lightly floured surface to a 1/4-inch thickness. Cut out cookies with a 2-inch round cookie cutter, placing the cookies 1 inch apart on the prepared baking sheets. Repeat with the remaining dough. Press the scraps together and cut out additional cookies. Bake the cookies, one sheet at a time, until they are puffed in the middle and browned around the edges, 8 to 10 minutes. Let stand for about 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

Key Lime Pie-tart

This is really yummy and a great "treat" for summer time!

Ingredients

• CRUST:
• 3/4 cup whole wheat flour
• 1/2 teaspoon sugar
• Dash of salt
• 2 tablespoons chilled butter, cut into small pieces
• 1 tablespoon olive oil
• 2 tablespoons ice water
• 1/2 teaspoon cider vinegar
• 
  FILLING:
• 4 teaspoons grated lime rind
• 1/2 cup fresh lime juice (about 4 limes)
• 4 large pasteurized egg yolks
• 1 (14-ounce) can fat-free sweetened condensed milk
• 
  MERINGUE:
• 1/4 teaspoon cream of tartar
• 3 large pasteurized egg whites
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/2 teaspoon sugar, and salt in a food processor; pulse 2 times or until combined. Add butter and oil; pulse 5 times or until mixture resembles coarse meal. Drizzle flour mixture with water and vinegar; pulse 10 times or just until combined. Gently press mixture into a 3-inch circle on plastic wrap, and cover and chill for 30 minutes.

Preheat oven to 425°.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom of dough with a fork. Line bottom of dough with a piece of parchment paper; arrange pie weights on paper. Bake at 425° for 16 minutes or until edge is lightly browned. Remove pie weights and parchment paper; bake an additional 5 minutes or until bottom of crust is lightly browned. Cool on a wire rack.

Reduce oven temperature to 350°.

To prepare filling, combine rind, juice, egg yolks, and milk, stirring with a whisk until well blended. Pour into prepared crust. Bake at 350° for 15 minutes or until set. Remove tart from oven; place on a wire rack.

Increase oven temperature to 425°.

To prepare meringue, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; beat in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Make peaks with the back of a spoon (shown here). Bake at 425° for 4 minutes or until golden brown. Serve chilled or at room temperature.

Pecan-topped Pumpkin bread

This is about 1/2 the calories & fat of most pumpkin bread. It is REALLY REALLY yummy. You can't tell this is a "healthy" version at all!! Even so, one slice a day is sufficient enough to get a "treat". Enjoy! You won't be disappointed!

Ingredients

• 3 1/3 cups whole wheat flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 cups granulated sugar
• 1/2 cup egg substitute
• 1/2 cup apple sauce
• 1/2 cup skim milk
• 2 large eggs
• 2/3 cup water
• 1 (15-ounce) can pumpkin
• Cooking spray
• 1/3 cup chopped pecans

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, applesauce, milk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

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!

Peach cream cake

This is still a dessert you will want to watch your portion size with, and you may wanna add a few more minutes on the treadmill, but if you want to indulge, here is a really good recipe where I substituted a lot of junk, for lower-calorie junk

servings 12

13 oz angel food cake, cut into 1/4" slices
1 tsp pure vanilla extract
14 oz fat-free sweetened condensed milk
2 cup Cool Whip� Free, thawed
1 cup cold water
29 oz peach slices in syrup, drained
3 oz fat-free vanilla pudding mix

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill four hours, or until set. Cut into squares.
Refrigerate leftovers.

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

_________________________

Cream all those ingredients

_________________________

Add:

3 cups Oatmeal

2 cups whole wheat flour

_________________________

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!