Sugar Free Butterscotch Brownies!

YOU WILL NEED:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels - divided use
1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F (175°C).
2. Combine flour, baking powder and salt in medium bowl. Beat butter, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13 x 9-inch baking pan. Sprinkle with remaining morsels.
3. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

Makes 48 brownies.

No-Fat Sugar-Free Chocolate Shake!

YOU WILL NEED:

1/2 to 2/3 cup nonfat milk
1/2 cup nonfat milk powder
3 packets Equal or Splenda
1 tsp. powdered cocoa
1 capful vanilla extract
6 medium ice cubes or to taste

Directions

Combine all ingredients in blender (works best if you add the liquid nonfat milk first). Cover and blend slowly up to maximum speed until mixture is smooth. Pour into a 16-oz. glass and enjoy. (It does have a half-gram of fat per serving, but let's round it down.)

Number of Servings: 1

Sugarless Fruitcake!

YOU WILL NEED:
1 cup chopped golden raisins

1/2 teaspoon salt

1 1/2 cups chopped walnuts

1 cup chopped cranberries

1 cup unsweetened crushed pineapple

1/4 cup grated lemon peel

1 cup flaked coconut

1/3 cup orange juice

8 packets artificial sweetener

1 teaspoon ground mace

1 teaspoon ground allspice

1 teaspoon baking soda

1 1/2 cups all-purpose flour

Directions

1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
2. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
3. Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.

Refreshing Sugar-Free Lemonade!

YOU WILL NEED:
1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated

8 cups water

1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine SPLENDA® Granulated Sweetener and 1 cup water. Bring to boil and stir to dissolve SPLENDA® Granulated Sweetener. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Sugarless Pumpkin Pie!

YOU WILL NEED:

1 (9 inch) pie shell

1 egg

6 packets granulated artificial sweetener

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

1 cup evaporated milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Sugar-Free Apple Cake!

YOU WILL NEED:
1 cup self-rising flour

1/2 cup butter

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

5/8 cup chopped walnuts

1 cup chopped raisins

1 1/2 cups grated apple

3 eggs

1/4 cup pineapple juice

1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
2. Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
3. Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
4. Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.

Fluffy Vegan Pancakes!

YOU WILL NEED:
1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/4 cup pureed extra-firm tofu

1 cup soy milk

1 tablespoon canola oil

1/2 cup water

Directions

1. Whisk together the flour, baking powder, and sea salt; set aside.
2. Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until lightly browned on the bottom. Flip, and cook until lightly browned on the other side. Repeat with remaining batter.