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
12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then gently stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.
I churn my own ice cream and it’s a perfect soft consistency.
1 1/2 c. skim milk
small box of sugar free vanilla pudding
2 tbsp. frozen orange juice concentrate
1 tsp. grated orange zest
Stir together gently and top fruit, fruit salad, or mix with fruit salad instead of whipped topping.