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

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 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

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

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 (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

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

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 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