1/4 cup (60 mL) margarine
1/4 cup (60 mL) creamy peanut butter
2 Tablespoon (30 mL) granulated sugar replacement
2 Tablespoon granulated brown sugar replacement
1/4 cup (60 mL) water
1 teaspoon (5 mL) vanilla extract
1 1/2 cup (375 mL) flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) baking powder
Cream together margarine, peanut butter and sugar replacements.
Add egg, water and vanilla, beating until fluffy.
Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture.
Stir to blend completely.
Chill thoroughly, at least 2 hours or overnight.
Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart.
Press flat with a floured bottom of a small glass.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
"Rich Chocolate Cheesecake"
1 1/4 cups graham cracker crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful
2 packages (8 ounces each) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
2 egg whites
2 Tablespoons cornstarch
1 cup reduced-fat sour cream
1/3 cup European or Dutch-process cocoa
1 teaspoon vanilla
Fresh mint sprigs, raspberries, nonfat whipped topping and orange peel (optional)
Mix graham cracker crumbs, margarine and 1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful in bottom of 9-inch springform pan.
Pat mixture evenly on bottom and 1/2 inch up side of pan.
Beat cream cheese and 5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Tablespoons Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch.
Mix in sour cream, cocoa and vanilla until well blended.
Pour mixture into crust.
Place cheesecake in roasting pan on oven rack; add 1 inch hot water to roasting pan.
Bake cheesecake in preheated 300 degree oven just until set in center, 45 to 50 minutes.
Remove cheesecake from roasting pan; return cheesecake to oven.
Turn oven off and let cheesecake cool 3 hours in oven with door ajar.
Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Garnish, if desired.
"CHOCOLATE SUNDAE SHAKE"
3/4 c. skim milk
1 banana, very ripe
1 tsp. sugar substitute
2 tsp. cocoa powder, unsweetened
3 ice cubes
Place all the ingredients in order into a blender.
Blend until smooth and foamy, then pour into large glasses.
To make the sundae-in-a-glass complete, drop in a maraschino cherry (optional).
2 cups all-purpose flour
2 teaspoons low-sodium baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups sliced bananas (3 ripe bananas)
1/3 cup canola oil
2 Tablespoons of Splenda
1/2 cup unsweetened orange juice
Nonstick cooking spray
Preheat oven to 350 degree F.
Combine the flour, baking powder, baking soda, and cinnamon in a bowl.
Stir to blend.
Puree the bananas in a blender.
Add the bananas and remaining ingredients and mix well.
Pour into a loaf pan that has been sprayed with nonstick cooling spray.
Bake for 40 to 50 min.
Cool on a wire rack.
"Strawberry Fruit Pie"
1 1/2 cups boiling water
1 package (8-serving size) JELL-O® Brand Strawberry Flavor Sugar Free Low Calorie Gelatin Dessert
1 cup ice cubes
2 pints strawberries, sliced
1 whole graham cracker, crushed
Spray 9-inch pie plate with no stick cooking spray.
Stir boiling water into gelatin in large bowl 2 minutes or until dissolved.
Add ice cubes, stirring until melted.
Refrigerate 30 minutes or until slightly thickened.
Stir in strawberries.
Pour into pie plate.
Sprinkle crumbs around edge of pie.
Refrigerate 3 hours or until firm.
"Sugar Free Banana Nut Cake"
2 1/4 cups all-purpose flour
3/4 cup uncooked rolled oats
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (about 6 medium bananas)
3/4 cup thawed frozen unsweetened apple juice concentrate
4 eggs, beaten
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3/4 cup chopped walnuts
Cream Cheese Glaze (see below)
Preheat oven to 350 degrees F.
Combine dry ingredients in large bowl.
Add all remaining ingredients except walnuts and Cream Cheese Glaze; mix well.
Stir in walnuts; spread into well-greased Bundt or tube pan.
Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 15 minutes; turn cake out onto wire rack.
If desired, prepare Cream Cheese Glaze.
Spoon over top of cake, letting excess glaze drip down sides.
Serve at room temperature or chilled.
Makes 12 servings
Cream Cheese Glaze
3 ounces regular or reduced calorie cream cheese, softened
2 tablespoons thawed frozen unsweetened apple juice concentrate
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
Combine all ingredients in small bowl; beat until smooth.