1 c. pureed strawberries
1 tsp. unflavored gelatin
1/4 c water
2 tbsp. lemon juice
1/2 granulated Splenda
1/2 c. nonfat dry powdered milk
1/2 c water
In small saucepan, into 1/4 cup water, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved.
Remove from heat; stir in strawberries, lemon juice, and Splenda, set aside.
In small bowl with mixer at high speed, beat powdered milk with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.
Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings.
2/3 c. oatmeal
2 c. wheat flour
1 tsp. salt
1/4 tsp. baking soda
2 tsp. Baking powder
1/3 c. applesauce
2/3 c. peanut butter
2 eggs or 1/2 egg substitute
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute
Sift flour, salt, soda, and baking powder.
Cream next 6 ingredients together add oatmeal, beat.
Add flour mixture, stir until it forms a ball; roll into 1 inch balls.
Place on ungreased cookie sheet.
Press down with glass.
Bake at 375 degrees for 10 minutes.
1 large egg, well beaten
3/4 c. unsweetened applesauce
1 3/4 c. wheat flour (sifted)
3/4 c. margarine
1/2 c. Fruit Sweet (or equivalent sweetener)
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. chopped walnuts – Optional
1/2 c. raisins – Optional
1 cup diced apples – Optional
In small bowl, stir together eggs, margarine, and applesauce
Sift together flour, cinnamon, and baking soda.
If using nuts and/or raisins, add to flour and blend.
Mix the flour mix to the applesauce mix and add in the fruit sweet.
Pour batter into sprayed 8 inch square pan
If using diced apples, sprinkle over top of batter.
Bake for 40 minutes at 350 (or until done)
Let cool and serve.
Can be topped with applesauce, whipping cream, whatever you like.
Also a healthy breakfast accompaniment.
1/3 c. wheat flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
2 tbsp. shortening
2 tbsp. creamy low fat peanut butter
1 tsp. Sweet ‘n Low
1 egg, beaten
Spray cookie sheet
Mix and stir all ingredients except egg (add to bowl in order).
Add beaten egg and mix.
Drop by spoonfulls onto baking sheet.
Using fork dipped in flour, criss-cross the cookie balls.
Bake at 350 degrees for 10 minutes for light pans 8-9 minutes for dark pans.
6 large egg yolks
1/4 cup Fruit Sweet
1/2 cup flour
2 cup skim milk
1 tsp. pure vanilla extract
1 tsp. nutmeg
In a medium saucepan, beat egg yolks and Fruit Sweet until thick and pale.
Continue to whisk as you slowly sift in the flour.
Place over low heat and gradually add milk and vanilla.
Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15 minutes.
Remove from heat and pour into custard bowls, sprinkle with nutmeg.
cool completely and serve
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground ginger
1/8 tsp. salt
1/2 c. Fruit Sweet
1 c. cooked carrots
1/2 c. heavy cream
9″ pie shell
Beat together the first five ingredients until thoroughly blended.
Add the carrots and stir well.
Add in the Fruit Sweet and heavy cream and stir until thoroughly mixed.
Pour into pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean.
1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet
Beat egg whites until stiff but not dry.
Fold into the apricot apple butter.
Whip the cream until stiff, adding the Fruit Sweet.
Fold the whipped cream into the apricot mixture.
Freeze until set.
If your local shops don’t carry fruit sweet, you can order online in various places. Here is the one I use http://www.waxorchards.com/fruitsweet.aspx