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 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 (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

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

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