INGREDIENTS

3 dozen large fresh strawberries
1-1/2 packages (8 plus 4 ounces) whipped cream cheese 
1/2 cup Sugarlesse™
1/4 teaspoon almond extract
Grated dark chocolate, non-sugar sweetened

INSTRUCTIONS

Remove stems from strawberries; cut a deep "X" in the tip of each; gently spread them open.

In a small bowl, beat the whipped cream cheese, Sugarlesse™ and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each strawberry. Sprinkle with chocolate and chill until serving.
  
Yield:  18 servings (2 per servings)

INGREDIENTS

1-1/2 cups crushed graham crackers (about 24 squares) 
1/3 cup Sugarlesse™
1/2 cup butter, melted

Filling

1 package (3 ounces) non-sugar sweetened lime gelatin
1 cup boiling water
1-1/2 packages (8 plus 4 ounces) whipped cream cheese 
1 cup Sugarlesse™
1 teaspoon vanilla extract
1 carton (16 oz) frozen non-sugar sweetened whipped topping, thawed

INSTRUCTIONS

Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13 in. x 9-in. dish; set aside. In a small bowl, disperse gelatin in cold water; cover and refrigerate.

In a large bowl, beat whipped cream cheese and Sugarlesse™ until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

Yield:  12 servings

INGREDIENTS

6 tablespoons butter, melted 
1-1/2 cups Sugarlesse™
1/2 cup cocoa powder, sifted 
1/2 cup all−purpose flour
1/2 cup self−rising flour 
1/3 cup ground almonds 
3 egg whites

INSTRUCTIONS

Preheat oven to 375°F.
Coat base and sides of a 6 inch square pan with cooking spray.

Combine butter and Sugarlesse™ in a medium bowl. Stir in cocoa, flours, and almonds.

Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture.

Pour into and spread evenly in prepared pan. Bake about 40 minutes then cool in pan. Cut to slices.rs or until set.

Yield:  8 servings

INGREDIENTS

7 cups thinly sliced peeled tart apples (about 7 medium) 
1- 3/4 cups quick-cooking oats
1-1/4 cups Sugarlesse™
1/3 cup butter, softened
1/4 cup water
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
Vanilla ice cream, non-sugar sweetened

INSTRUCTIONS

Place apples in a greased 2-1/2 quart shallow baking dish. In a small bowl, combine 1 cup Sugarlesse™, flour, cinnamon, and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the oats, butter, 1/4 cup Sugarlesse™, baking powder and baking soda. Sprinkle over apples.

Bake, uncovered, at 350°F for 45-50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream.

Yield:  8 servings

INGREDIENTS

6 medium ripe peaches, peeled and sliced 
1 unbaked deep-dish pastry shell (9 inches) 
1/2 cup Sugarlesse™
3 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup heavy whipping cream

INSTRUCTIONS

Arrange peaches in the pastry shell. In a small bowl, combine Sugarlesse™, flour, and salt; stir in cream until smooth. Pour over peaches.

Bake at 400°F for 40-45 minutes or until filling is almost set. Serve warm or cold.

Yield:  6-8 servings

INGREDIENTS

1/4 cup butter, softened
1 cup creamy style peanut butter, non-sugar sweetened 
2 eggs
1-1/4 cup Sugarlesse™
1-1/2 cup all−purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

INSTRUCTIONS

Preheat oven to 350°F.

In a large bowl, beat butter and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add eggs and vanilla extract. Beat on high speed for approximately 1-1/2 minutes. Add Sugarlesse™ and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1-1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each. Bake 7−9 minutes or until light brown. Cool on wire rack. 

Yield:  12 servings (2 cookies per serving)

INGREDIENTS

1 cup raisins
1/2 cup water
1/4 cup butter
1 teaspoon ground cinnamon 
1/4 teaspoon nutmeg
1 cup all−purpose flour
1 egg, lightly beaten
3/4 cup unsweetened apple sauce 
1 tablespoon Sugarlesse™
1 teaspoon baking soda
1/4 teaspoon vanilla extract

INSTRUCTIONS

In a saucepan, over medium heat, cook the first 5 ingredients until butter is melted; continue cooking for 3 minutes. Add all remaining ingredients.

Spread into an 8−inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350oF for 25- 30 minutes or until lightly browned. Cool down and cut into 4 inch x 2 inch bars. 

Yield:  8 bars

INGREDIENTS

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed 
7 cups Sugarlesse™
1 pouch liquid fruit pectin (half of a 6-ounce package)

INSTRUCTIONS

Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.

Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add Sugarlesse™and mix well. Boil, uncovered, for 5 minutes.

Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle into hot half-pint jars or freezer conatiners, leaving 1/4-in. headspace. Remove air bubbles; close containers and process for 10 minutes in a boiling-water canner or store in the freezer. 

Yield:  80 servings

INGREDIENTS

1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 packages Instant Vanilla Pudding mix, non-sugar sweetened 
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
8 oz cream cheese, softened
1 tablespoon Sugarlesse™
1 tablespoon milk
8 oz whipped cream, unsweetened

INSTRUCTIONS

Bake pie crust until brown and allow to cool. Mix together pumpkin, allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, Sugarlesse™ and milk. Stir until smooth and add 1-1/2 cups whipped cream. Spread cream cheese mixture in bottom prepared cooled crust. Spread pumpkin mixture over the cream cheese mixture.

Top with remaining whipped cream. Chill for 8 hours before serving. 

Yield:  8 servings

INGREDIENTS

1 cup water
1/2 cup Sugarlesse™
2 cups cubed seedless watermelon 2 cups fresh strawberries, hulled
1 tablespoon minced fresh mint 

INSTRUCTIONS

In a small heavy saucepan, bring the water and Sugarlesse™ to a boil. Cook and stir until Sugarlesse™ is dissolved. Remove from the heat; cool slightly.

Place the watermelon and strawberries in a blender; add Sugarlesse™ syrup.

Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-inch x 9-inch dish. Freeze for 1 hour or until edges begin to firm.

Stir in mint. Freeze 2 hours longer or until firm. Transfer to blender just before serving; cover and process for 3 minutes or until smooth.

Yield:  8 servings