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

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

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 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