INGREDIENTS

2 lb. McIntosh apples, peeled, cored and thinly sliced (7 cups)
6 tablespoons Sugarlesse™
2 tablespoons lemon juice
1 tablespoons Butter Buds Sprinkles
1 tablespoons all−purpose flour
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets frozen phyllo dough, thawed

Frozen plain non-sugar sweetened vanilla yogurt - optional

INSTRUCTIONS

Preheat the oven to 375 F. Spray a 9−inch pie pan with nonstick cooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine Sugarlesse™, Butter Buds, flour, cinnamon, and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake
35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with frozen vanilla yogurt, if desired. 

Yield:  1 pie / 8 servings

INGREDIENTS

4 cups half-and-half cream 
2-1/2 cups Sugarlesse™ 
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

INSTRUCTIONS

In a large heavy saucepan, heat half-and-half to 175°F; stir in Sugarlesse™ and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. 

Yield:  3 quarts / 24 servings

INGREDIENTS

1/2 cup butter
2 squares of unsweetened chocolate (1 oz)
1 cup Sugarlesse™
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all−purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

1/4 cup chopped walnuts or pecans (optional)

INSTRUCTIONS

Preheat oven to 350°F.

In a medium saucepan melt butter and chocolate over low heat. Remove from heat and beat in Sugarlesse™, eggs, milk and vanilla extract till fully combined. Stir in flour, baking soda. salt, and nuts.

Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.

Yield:  16 servings

INGREDIENTS

1/2 cup Sugarlesse™
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries

INSTRUCTIONS

In a 2-qt. saucepan, combine Sugarlesse™ and cornstarch; gradually stir in water. Add blueberries; bring to boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. 

Serve warm or cold over French toast, pancakes or waffles.

Yield:  16 servings

INGREDIENTS

1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter
1 − 8 oz. bar light cream cheese, softened
1 − 8 oz. bar fat−free cream cheese, softened 
1/2 cup Sugarlesse™
3 egg whites
1/3 cup unsweetened cocoa powder 
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 350°F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted butter until well moistened. Press crust evenly into prepared pie pan. Set aside.

In a large mixing bowl, combine both bars of cream cheese and Sugar- lesse™. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Pour into prepared pie pan. Bake at 350°F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes.

Yield:  8 servings

INGREDIENTS

1/3 cup butter, softened 
1/2 cup Sugarlesse™
1 egg
3 teaspoon vanilla extract 
3/4 cup all−purpose flour 
1/2 teaspoon baking soda 
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1/3 cup chocolate chips, non-sugar sweetened

INSTRUCTIONS

Preheat oven to 350°F. 

Beat butter at medium speed with an electric mixer until light and fluffy; gradually add Sugarlesse™ and beat well. Add egg and vanilla; beat well.

Combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, mixing well. Stir in oats and chocolate chips.

Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough on cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that it makes about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.

Yield:  3 dozen cookies

INGREDIENTS

2 cans (16 oz. each) pitted tart cherries in water (no syrup) 
1 large box non-sugar sweetened vanilla pudding mix
1 small box non-sugar sweetened cherry gelatin
4 teaspoons Sugarlesse™
1 baked 9−inch pastry shell

INSTRUCTIONS

Preheat oven to 350 F. Drain cherries, reserving juice.

In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.

Remove from heat; stir in gelatin and Sugarlesse™ in until dissolved. Stir in cherries and pour into pastry shell bottom; arrange lattice on top; press them together.

Bake in preheated oven at 375oF till golden brown.

Yield:  8 servings

INGREDIENTS

1-3/4 cups egg whites (about 14 egg whites)
3/4 cup sifted whole wheat pastry flour or sifted unbleached flour 
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup Sugarlesse™
Fresh fruit: strawberries, raspberries, blueberries, or peaches

INSTRUCTIONS

Place the egg whites in a 6−quart bowl. Let stand at room temperature for 30 minutes.

Meanwhile, preheat oven at 350F; sift the flour and cocoa together
4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add SugarlesseTM 1 tablespoon at a time and continue beating at medium speed until the egg whites form stiff peaks but are not dry.

Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or spatula. Repeat sifting and folding in the flour 3 more times.

Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350F until the cake springs back when lightly touched (about 30 minutes). Invert the pan onto a wire rack. Let it cool for at least 1-1/2 hours. Slice and serve with the fresh fruit.

Yield:  8 servings

INGREDIENTS

3 oz. non-fat ricotta cheese
1/4 cup dry milk powder
1/4 cup plus 1 tablespoonful Sugarlesse™
1/4 cup unsweetened shredded coconut

INSTRUCTIONS

Grease or coat an 8−inch square pan with cooking spray. Set aside.

In a large non-stick skillet, heat ricotta cheese over medium heat. Add milk powder; mix it thoroughly. Cook 12-15 minutes till most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom.

Add Sugarlesse™ and stir. The ricotta cheese mixture will become liquid again. Cook another 3-5 minutes, stirring occasionally. Add coconut; mix thoroughly. Continue to cook for 3-5 minutes. Mixture should be quite thick.

Pour the mixture into the greased pan and press it with a spatula. Cut into 1−inch diamond shapes. Cool completely then remove from pan.
 
Yield:  16 servings

INGREDIENTS

1 (14 oz.) can non-sugar sweetened condensed milk 
1-1/4 cups Sugarlesse™
1/2 cup baking cocoa
2-1/2 cups milk
1 teaspoonful vanilla extract
12 disposable plastic cups (3 oz size) 12 popsicle sticks

INSTRUCTIONS

In a heavy saucepan, combine the first 3 ingredients; stir until smooth. Bring to a boil over medium−low heat; cook and stir for 1 minute. Gradually whisk in milk until cocoa and Sugarlesse™ are dissolved. Remove from heat; stir in the vanilla.

Pour into cups. Cover each cup with heavy−duty foil; insert sticks through the foil (foil will hold sticks upright). Place in a 13 x 9−inch pan. Freeze until firm, about 5 hours. Remove the foil and cups before serving.
 
Yield:  12 servings