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

1/3 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

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

1/4 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