Kristen's Recipes

Crust:
2-1/4 ounces chocolate wafers (one-fourth of a 9-ounce package)
1 T. sugar
1/4 tsp. cinnamon
Pinch of salt
1 T. extra-light olive oil

Filling:
12 ounces reduced-fat cream cheese (Neufchatel)
1/3 C. sugar
1/4 tsp. salt
1 whole egg
1 egg white
1-1/2 C. reduced-fat sour cream
1 T. bourbon or dark rum
1/2 tsp. vanilla extract

Make crust: In a food processor, combine chocolate wafers (broken into largish pieces), sugar, cinnamon, salt, and olive oil. Process until fine crumbs form. Divide mixture evenly among six 6-ounce custard C. and press mixture onto the bottom and up sides of C.. Preheat oven to 350°F. Make filling: In same food processor bowl (no need to clean it), combine cream cheese, sugar, salt, whole egg, egg white, sour cream, bourbon, and vanilla. Process until smooth. Pour batter into prepared pans. Place pans on a baking sheet and bake 25 minutes. Turn off oven, prop door open, and leave cheesecakes in oven for 30 minutes. Refrigerate cheesecakes, covered, for at least four hours to firm up.

Yield: 6 servings
Calories: 367
Fat: 23g
Fiber: 0g

1/3 C. granulated sugar
1 T. extra-light olive oil
1 1/2 tsp. unsalted butter, at room temperature
2 tsp. grated lemon zest
2 large eggs, separated
3 T. all-purpose flour
1 C. low-fat (1%) milk
1/4 C. fresh lemon juice
1/8 tsp. salt
2 tsp. confectioners’ sugar
3/4 C. fresh raspberries

Preheat oven to 350°F. Lightly oil bottom and sides of six 6-ounce custard cups. In large mixing bowl, combine granulated sugar, oil, butter, and lemon zest. Beat until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour alternately with milk and lemon juice. In medium mixing bowl, beat egg whites and salt until stiff peaks form. Gently fold egg whites into batter and spoon batter into prepared custard cups. Set C. in 9- by 13-inch baking pan. Pour in hot water to come 1/2 inch up sides of cups. Bake 30 minutes or until puffed and a toothpick inserted in the center comes out slightly moist. Remove C. from water bath. Cool to room temperature, then refrigerate until well chilled, about 1 hour. To serve, dust top with confectioners’ sugar and sprinkle berries on top.

Yield: 6 servings
Calories: 141
Fat: 5.4g
Fiber: 1.3g

1 package (19 ounces) silken tofu
2 large mangoes (1 pound each), peeled and cubed
1/3 C. maple syrup
1/4 C. finely chopped crystallized ginger
1 tsp. vanilla extract
1/4 tsp. salt

Line colander with several thicknesses of paper towel. Place tofu in colander and set aside for 10 minutes to drain excess liquid. In food processor, process mango until smooth. Add drained tofu and process until smooth. Add maple syrup, ginger, vanilla, and salt and process until just combined. Transfer mixture to canister of ice cream machine and follow manufacturer’s directions. Mixture may be like soft ice cream. Transfer to a plastic container with lid and freeze until ready to serve. Let stand 15 minutes at room temperature before serving.

Yield: 5 C.
Serving Size: 1/2 C.

Calories: 108
Fat: 1.6g
Fiber: .9g

1 package (19 ounces) silken tofu
2 large mangoes (1 pound each), peeled and cubed
1/3 C. maple syrup
1/4 C. finely chopped crystallized ginger
1 tsp. vanilla extract
1/4 tsp. salt

Line colander with several thicknesses of paper towel. Place tofu in colander and set aside for 10 minutes to drain excess liquid. In food processor, process mango until smooth. Add drained tofu and process until smooth. Add maple syrup, ginger, vanilla, and salt and process until just combined. Transfer mixture to canister of ice cream machine and follow manufacturer’s directions. Mixture may be like soft ice cream. Transfer to a plastic container with lid and freeze until ready to serve. Let stand 15 minutes at room temperature before serving.

Yield: 5 C.
Serving Size: 1/2 C.

Calories: 108
Fat: 1.6g
Fiber: .9g

Graham Cracker Crust:
butter-flavored cooking spray
14 double graham cracker cookies, finely crushed (1 C.)
2 T. butter, melted
Pineapple Cheesecake:
1/2 C. non-fat buttermilk
1 slice white bread
1/3 C. part-skim ricotta cheese
1 large egg
2 T. natural vanilla
6 packets DiabetiSweet
1/4 C. water
1 12-ounce can crushed pineapple, packed in natural juice, well drained

To prepare crust: Preheat the oven to 350°F. Lightly coat a 9″ pie pan with cooking spray. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling. To prepare filling: In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple. Bake for 45 minutes, until set. Cool in refrigerator. Note: The filling can be baked without the crust.

Yield: 6 servings
Calories: 190
Fat: 8g
Fiber: 1g

1/2 C. arborio rice
1 1/3 C. skim milk
2 large firm but ripe Anjou pears, 8 oz. total, peeled, cored, and diced
1/4 C. fresh lemon juice
1 tsp. grated lemon zest
3 T. spoonable sugar substitute
1 T. light brown sugar
1/8 tsp. ground cinnamon

In a small saucepan, combine arborio rice and skim milk. Bring to a boil, reduce heat, cover, and simmer, until rice is tender, about 18 minutes. Drain off any milk which has not been absorbed. Preheat oven to 400�F. In a bowl, combine pears, lemon juice, lemon zest, and sugar substitute. Toss to coat evenly. Stir in the cooked rice. Transfer mixture to a shallow baking dish and sprinkle with brown sugar and cinnamon. Bake until heated through, about 15 minutes. Spoon baked pudding into dessert bowls and serve at once.

Yield: 4 servings
Calories: 169
Fat: 1g
Fiber: 2g

1 pint low-fat chocolate (or vanilla) ice cream, slightly softened
1 C. canned pumpkin
1 tsp. pumpkin pie spice
1 C. Cool Whip Lite

Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm. Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm. Let stand at room temperature 15 minutes before serving.

Yield: 8 servings
Calories: 90
Fat: 3g
Fiber: 1g

2 large pears, halved and cored
1 cup dry white wine
1 T. honey
1/2 tsp. cinnamon
1 T. lemon juice

Preheat the oven to 375 ° F. Put the pears cut side down in a baking dish. Pour the white wine, honey, cinnamon, and lemon juice over the pears. Bake uncovered for 25-30 minutes until pears are soft. Remove the pears from the pan and spoon over any accumulated juices.

Yield: 4 servings
Serving Size: 1/2 pear

Calories: 93
Fat: 0g
Fiber: 2g

2 3/4 cups skim milk
3 tablespoons quick-cooking tapioca
1/4 cup sugar
1/4 cup Splenda
2 egg whites, beaten
1/2 teaspoon grated lemon zest
1 teaspoons vanilla extract

In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract. Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools). Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.

Yield: 6 servings
Calories: 83
Fat: 0g
Fiber: 0g

1 pastry shell
Firm, ripe plums
refrigerated butter cooking spray
Custard:
1 large egg
1/3 cup Splenda
1/4 cup all-purpose flour
1 cup evaporated skim milk
1 tablespoon cognac OR
1 teaspoon vanilla extract
1 tablespoon sugar
2 teaspoons grated orange zest

Preheat oven to 375°F. Line a 7-inch tart pan with the pastry. Cover with a sheet of aluminum foil and press down into the crevice. Fill the aluminum cover with beans, rice, or pie weights. Bake for 10 to 12 minutes, until lightly golden. Remove from oven and set on a wire rack to cool. Remove foil and beans or rice or pie weights. Discard foil, and beans or rice if used. Meanwhile, cut plums in half and discard the pit. Arrange the plums, cut side down on the partially baked tart shell. Lightly spritz the plums with butter spray and bake for 15 minutes, until plums begin to soften. While tart is baking, whisk the egg and Splenda until egg is thick and yellow colored. Whisk in flour, then evaporated milk and cognac or vanilla. Spoon the custard mixture around the bottom of the plums. Combine the sugar and orange zest. Sprinkle over the plums. Return the tart to the oven and bake for another 20 minutes, or until the custard is puffed and golden. Let cool before serving.

Yield: 4 servings
Calories: 209
Fat: 8g
Fiber: 1g

1/4 C. granulated sugar
Zest of 1 lime
6 graham crackers (21/4″ squares), broken into bite-size pieces
2 ounces blanched almonds
2 tsp. unsalted stick margarine, melted
2 egg whites, at room temperature
Pinch cream of tartar
3/4 C. egg substitute
1/2 tsp. almond extract
1 tsp. confectioners sugar

Preheat oven to 350oF. Adjust oven rack to divide oven in half. Spray 8″ springform pan with nonstick cooking spray. In food processor or blender, combine granulated sugar and zest; process until finely ground. Transfer sugar mixture to small plate; set aside. In food processor containing sugar mixture residue, combine graham crackers and almonds; process until finely crumbled (do not let mixture become too powdery). Transfer crumb mixture to small bowl. Add margarine; toss to moisten evenly. Set aside. In medium bowl, combine egg whites and cream of tartar; with electric mixer on high speed, beat until stiff but not dry. Set aside. In separate medium bowl, combine egg substitute and almond extract; with electric mixer on medium speed, beat, adding reserved sugar mixture 1 T. at a time, 5 minutes, until fluffy. Fold in reserved crumb mixture. Fold egg white mixture into egg substitute mixture; transfer to prepared pan. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Transfer torte to wire rack; let stand 10 minutes. Strain confectioners sugar through small sieve over torte; let cool completely.

Yield: 8 servings
Calories: 115
Fat: 5g
Fiber: 1g

1 C. cake flour
1 1/2 C. superfine granulated sugar
1 1/4 C. egg whites (about 10 large egg whites), at room temperature
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. grated lemon zest
Cooking Instructions

Preheat the oven to 350°F. Sift the flour twice with 1/2 C. of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 T. at a time, beating after each addition. Stir in the vanilla, and add lemon zest. Fold the flour and sugar mixture into the egg whites, 1/4 C. at a time, until just incorporated. Put the batter in an ungreased 10” tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

Yield: 14 servings
Calories: 128
Fat: 0g
Fiber: 0g

4 cups pitted watermelon chunks
1/4 cup superfine sugar (If superfine sugar is not available, process granulated sugar in blender until superfine)
2 tablespoons fresh lime juice

In processor, combine watermelon, sugar and lime juice; puree until smooth. Pour watermelon mixture into a 2-quart freezer-safe container with tight-fitting cover; place in freezer, covered, 4-6 hours, until mixture resembles set gelatin. In food processor, in 2 separate batches, puree set watermelon mixture; return to same container. Freeze, covered, overnight. To serve, let stand at room temperature 5 minutes; evenly spoon into 4 dessert dishes.

Yield: 4 servings
Calories: 102
Fat: 1g
Fiber: 1g

1/2 cup part-skim ricotta cheese
1/4 teaspoon spoonable sugar substitute
1 tablespoon fat-free sour cream
1/2 teaspoon grated orange zest
2 firm ripe pears, 1 pound total
1 tablespoon fresh orange juice

In a small bowl, combine the cheese, sugar substitute, sour cream, and orange zest. Cover and chill until ready to serve. Just before serving, halve the pears lengthwise and core them using a grapefruit spoon or melon baller. Sprinkle the pear halves with orange juice and place each half on a dessert plate. Fill the pear halves with the ricotta mixture. Serve at once.

Yield: 4 servings
Calories: 110
Fat: 3g
Fiber: 3g

1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 large egg white, lightly beaten
1 T. sugar
4 C. pitted fresh cherries (about 1 3/4 lb.)
1 C. splenda
3 T. uncooked quick-cooking tapioca
1 T. fresh lemon juice
1/8 tsp. salt
2 T. chilled butter, cut into small pieces

Preheat oven to 375�. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 T. sugar. Bake at 375� for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack. Combine cherries, 1 C. sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375� for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

Yield: 8 servings
Calories: 216
Fat 10.4g
Fiber: 1.7g

Cooking spray
1/4 cup butter or stick margarine
32 (about 3oz.) creamy, small-size mints in chocolate (such as Junior Mints)
1 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350 degrees. Coat bottom of an 8 inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

Yield: 16 servings
Serving Size: 2″ square

Calories: 118
Fat: 4.1g
Fiber: .3g

Note: If this works with Splenda, it would bring it down to 85 calories a square; I might give it a try.

6 (4-inch) fat-free caramel-flavored popcorn cakes
1 medium apple, cored and thinly sliced (Red Delicious or Golden Delicious)
1 1/2 tablespoons fat-free caramel-flavored sundae syrup
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

Place popcorn cakes on a baking sheet. Top evenly with sliced apple; drizzle caramel syrup evenly over apple. Combine brown sugar and cinnamon; sprinkle evenly over each serving. Broil 3 minutes. Serve immediately.

Yield: 6 servings
Calories: 84
Fat: .1g
Fiber: .8g

4 C. Skim milk
2/3 C. Splenda
1 T. unsalted butter
1 lemon zest strip, about 3 inches long
1 cinnamon stick
6 C. water
Pinch of salt
1/2 C. short-grain white rice
3 egg yolks
Ground cinnamon for garnish
Toasted sliced or slivered almonds for garnish, optional (not figured in calories)

In a saucepan over medium-high heat, combine the milk, Splenda, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavors. Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain. Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard. In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 C. of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes. Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds, if using. Serve at room temperature.

Yield: 8 servings
Calories: 129
Fat: 3.9g
Fiber: .5g

Crusts:
1 1/2 C. graham cracker crumbs
2 T. brown sugar
3 T. butter, melted
1 T. water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Cooking spray

Filling:
1/2 C. (4 oz.) 1/3-less-fat cream cheese, softened
1/2 C. reduced-fat sour cream
3 T. granulated sugar
1/2 tsp. grated orange rind
Dash of ground cloves

Topping:
1 C. fresh orange juice (about 2 oranges)
1/2 C. granulated sugar
2 C. fresh cranberries

Remaining ingredients:
20 orange sections (about 3 oranges)
5 tsp. granulated sugar, divided

Preheat oven to 350º. To prepare crusts, combine first 6 ingredients, tossing well. Spoon about 3 T. crumb mixture into each of 10 (3 x 1-inch) ceramic tartlet dishes coated with cooking spray. Press crumbs into bottom and up sides of dishes. Place dishes on a baking sheet. Bake at 350º for 12 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, beat cream cheese with a mixer at high speed until smooth. Add sour cream, 3 T. granulated sugar, rind, and dash of cloves; beat until well blended. Chill. To prepare topping, combine orange juice and 1/2 C. granulated sugar in a large saucepan. Cook over medium-high heat, stirring until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer until thick and reduced to 1 C. (about 15 minutes). Cool completely. Spread about 1 1/2 T. filling into bottom of each crust; top each tartlet with about 1 1/2 T. topping. Just before serving, top each tartlet with 2 orange sections. Sprinkle 1/2 tsp. granulated sugar over each serving. Holding a kitchen blow torch about 2 inches from the top of each tartlet, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 30 seconds). Serve within 30 minutes (do not refrigerate or caramel will melt).

Yield: 10 servings
Serving size: 1 tartlet

Calories: 240
Fat: 8.4g
Fiber: 2.4g

1 package (3 oz.) sugar free orange gelatin
1 C. boiling water
1 C. (8 oz.) reduced-fat vanilla yogurt
1/2 C. 2% milk
1/2 tsp. vanilla extract
10 plastic cups. or Popsicle molds (3 oz. each)

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 C. into each cup or mold; insert Popsicle sticks. Freeze until firm.

Yield: 10 ice pops
Calories: 31
Fat: 1.2g
Fiber: 0g

20 graham cracker squares
1 T. plus 1/3 C. sugar (divided)
2 tsp. olive oil
2 C. (16 oz. container) 2% fat cottage cheese
8 oz. lite (Neufchatel) cream cheese
1 egg
1 tsp. lemon extract
2 tsp. dried lemon peel
Confectionery sugar- optional

Preheat oven to 350 degrees Fahrenheit. In processor or blender, place graham crackers. Process to create the crumbs for the crust. You can also place the graham cracker squares in a sealed plastic bag and lb. with a mallet. In a small bowl, stir together crumbs, 1 T. of the sugar and 2 tsp. of olive oil. Press into bottom, and up the sides of a 10 1/2-inch, round (quiche size) pan (a bit larger than your traditional 9-inch pie pan). Place pie pan in center of oven and cook for 10 minutes. Remove and let cool. In a processor or blender, combine cottage cheese, lite cream cheese, egg, 1/3 C. of sugar, extract and lemon peel. Blend well. Fill cooled graham cracker crust with mixture. Bake in oven at 350 degrees Fahrenheit for 1 hour. Let cheese cake completely cool. Chill in refrigerator before serving. Sprinkle top with confectionery sugar before serving (optional).

Yield: 12 servings
Calories: 240

Vegetable-oil cooking spray
1/2 C. sugar
1/4 C. water
1/8 tsp. grated nutmeg
1 15- oz. can pumpkin purée
1/2 C. packed light brown sugar
1 T. cornstarch
1/4 tsp. salt
1/2 tsp. pumpkin-pie spice
3 large eggs
1 C. milk
1 tsp. vanilla extract
1/2 C. pomegranate seeds (optional)

Make the caramel: Preheat oven to 350 degrees F. Spray a 6-C. metal ring mold with cooking spray and set aside. In a

small saucepan over medium heat, combine sugar and water and cook until golden brown — 6 to 8 minutes. Immediately

pour caramel into the prepared ring mold and tip mold to allow syrup to coat bottom. Sprinkle nutmeg over syrup and set

ring mold aside. Make the flan: In a food processor fitted with a metal blade, combine pumpkin, sugar, cornstarch,

salt, pumpkin-pie spice, eggs, milk, and vanilla. Pour into the ring mold, cover with aluminum foil, and place in a

roasting pan. Pour hot tap water around mold to a depth of 1 inch. Bake until the flan is set — about 1 hour. Remove the

mold from the roasting pan, uncover, and cool on a wire rack. Cover and refrigerate 3 hours or overnight. To serve:

Uncover and loosen edges of flan with a table knife. Dip the mold in a bowl of hot water for 1 minute to loosen. Invert

flan onto a cake plate, allowing any remaining caramel syrup to drizzle onto the flan. Garnish with pomegranate seeds,

if desired.

Yield: 8 servings
Calories: 123
Fat: 2.9g
FIber: 2.2g

20 graham cracker squares
1 T. plus 1/3 C. sugar (divided)
2 tsp. olive oil
2 C. (16 oz. container) 2% fat cottage cheese
8 oz. lite (Neufchatel) cream cheese
1 egg
1 tsp. lemon extract
2 tsp. dried lemon peel
Confectionery sugar- optional

Preheat oven to 350 degrees Fahrenheit. In processor or blender, place graham crackers. Process to create the crumbs for the crust. You can also place the graham cracker squares in a sealed plastic bag and lb. with a mallet. In a small bowl, stir together crumbs, 1 T. of the sugar and 2 tsp. of olive oil. Press into bottom, and up the sides of a 10 1/2-inch, round (quiche size) pan (a bit larger than your traditional 9-inch pie pan). Place pie pan in center of oven and cook for 10 minutes. Remove and let cool. In a processor or blender, combine cottage cheese, lite cream cheese, egg, 1/3 C. of sugar, extract and lemon peel. Blend well. ill cooled graham cracker crust with mixture. Bake in oven at 350 degrees Fahrenheit for 1 hour. Let cheese cake completely cool. Chill in refrigerator before serving. Sprinkle top with confectionery sugar before serving (optional).

Yield: 12 slices
Calories: 271
Fat: 8g
Fiber: 0g

1 1/2 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. table salt
3/4 C. fat free Margarine
1 C. Splenda
3 large egg(s)
1 T. lemon zest
2 T. fresh lemon juice
3 T. buttermilk
1/2 C. sugar
1/2 C. lemon juice, canned or bottled
1 T. peach schnapps
berries of your choice
3 T. Splenda

Preheat oven to 350°. Butter and flour loaf pan, line bottom with parchment or wax paper. Blend together flour, baking powder and salt. Cream together margarine and 1/2 C. Splenda. Add eggs to butter mixture one at a time, blending well between each addition. Add lemon zest. Mix lemon juice and buttermilk. Add flour mixture and buttermilk mixture to egg mixture alternately. Do not overmix. Pour into pan, bake about 1 hour. Cool. Combine remaining 1/2 C. of Splenda, 1/2 C. lemon juice and peach schnapps in stainless steel or glass saucepan – DO NOT USE ALUMINUM OR COPPER! Bring to boil. Cool. in a separate bowl, sprinkle 3 T. Splenda over berries, toss lightly and set aside. Poke holes into cooled cake (using a toothpick) while still in pan. Drizzle with 1/2 syrup mixture. let stand 15 minutes. Lay out two long pieces of plastic wrap, in a T-formation. Turn out cake into center of “T”. Again, poke holes into bottom of cooled cake and drizzle with remaining mixture. Wrap tightly and place in refrigerator for at least 2 hours.

Yield: 8 servings
Calories: 231
Fat: 6.9g
Fiber: .5g

1/3 cup seedless raspberry jam
3 T. chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup sugar
1/4 cup butter, softened
2 tsp. grated lemon rind
1 1/8 tsp. vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 tsp. 2% reduced-fat milk

Preheat oven to 350°. Combine raspberry jam and walnuts in a small bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 tsp. vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 tsp. vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

Yield: 12 servings (serving size: 1 slice)
Calories: 184
Fat: 5.4g
Fiber: .7g

1/2 cup all purpose flour
1/4 cup quick oats
1/4 cup brown sugar, firmly packed
2 T. chopped walnuts
1 tsp. cinnamon
1/4 cup unsalted butter, melted
1/2 cup solid pack pumpkin
1/4 cup plus 2 T. skim milk
1-1/2 tsp. vanilla extract
1 small egg, slightly beaten
3 T. sugar
1/4 tsp. allspice
1/8 tsp. salt necessary
1/4 lb. light cream cheese, softened
2 T. orange marmalade

Preheat oven to 350°F. Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl. Add melted butter and process until mixture becomes crumbly. Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven. Reduce temperature to 325°F. Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly. Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack. Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy. Spread evenly over cooled pumpkin bars.

Yield: 8 servings
Calories: 193
Fat: 8.8g
Fiber: 1.2g

1/2 C. Flour
1/2 C. Whole Wheat Flour
1 tsp. Baking Powder
1/2 tsp. ground Cinnamon
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 Large Egg
1 Large Egg White
1/2 C. packed Brown Sugar
1/2 C. Canned Pumpkin
2 T. Vegetable Oil
2 T. Butter, melted
1 T. grated Orange Rind
3/4 C. Raisins
1/2 C. grated Carrot
1/3 C. dried Cranberries
Cooking Spray
2 T. coarsely chopped Walnuts

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot and cranberries. Spoon batter into an 8″ square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 9 servings
Serving Size: 1 square

Calories: 219
Fat: 6.4g
Fiber: 2.9g