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

1-3/4 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

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