Jumbleberry Crumble
Joanna Harrison
Lafayette, CO
Makes 10 servings, 2” × 3½” rectangle per serving
Prep. Time: 20 minutes
Baking Time: 50 minutes
3 cups strawberries
1½ cups blueberries
1½ cups raspberries
⅓ cup Splenda Blend for Baking
3 Tbsp. quick-cooking tapioca
½ cup flour
½ cup quick oats
¼ cup Splenda Brown Sugar Blend
1 tsp. cinnamon
5 Tbsp. trans-fat-free tub margarine
1. In large bowl, combine berries, tapioca, and Splenda Blend for Baking.
2. Pour into a greased 11 × 7 baking dish. Let stand 15 minutes.
3. Combine flour, oats, brown sugar blend, and cinnamon in small bowl.
4. Stir in melted margarine.
5. Sprinkle over berry mixture.
6. Bake at 350° for 45–50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Tips:
I’ve used fresh or frozen berries depending on the season. Yummy with vanilla ice cream.
Exchange List Values
• Carbohydrate 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 165 (Calories from Fat 45)
• Total Fat 5 gm (Saturated Fat 1.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.0 gm, Monounsat Fat 1.5 gm)
• Cholesterol 0 mg
• Sodium 45 mg
• Potassium 145 gm
• Total Carb 30 gm
• Dietary Fiber 3 gm
• Sugars 14 gm
• Protein 2 gm
• Phosphorus 45 gm
Keep a notebook of when you have guests over for a meal. List how many people attended, the weather, menus, how much you made, and how much was left over. This is handy to look at when you are planning for new guests.
Jane Geigley, Lancaster, PA
Blackberry Rolypoly
Elaine Gibbel
Lititz, PA
Makes 12 servings, 1 slice per serving
Prep. Time: 30 minutes
Baking Time: 30 minutes
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
dash nutmeg
4 Tbsp. trans-fat-free tub margarine
¾ cup milk
3–4 sprays of cooking spray
6 cups blackberries
1 cup granular Splenda
½ tsp. salt
whipped topping, optional
1. Combine flour, baking powder, ½ tsp. salt, sugar and nutmeg. Work 4 Tbsp. butter into dry ingredients with fingers. Gradually stir in milk until dough holds together but is soft. Turn out onto floured board and roll into a ½” thick rectangle
2. Spray with cooking spray.
3. Combine berries, sugar and ½ tsp. salt. Sprinkle ½ fruit mixture over dough. Roll up like a jelly roll.
4. Place in greased 8 × 12 pan, seam side down. Spoon remaining fruit mixture around roll.
5. Bake at 425° for 30 minutes. Cut into 12 slices. Serve with whipped topping if your diet allows.
Exchange List Values
• Carbohydrate 2.0
• Fat 0.5
Basic Nutritional Values
• Calories 150 (Calories from Fat 30)
• Total Fat 4 gm (Saturated Fat 0.7 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.5 gm, Monounsat Fat 1.0 gm)
• Cholesterol 0 mg
• Sodium 290 mg
• Potassium 165 gm
• Total Carb 27 gm
• Dietary Fiber 4 gm
• Sugars 8 gm
• Protein 4 gm
• Phosphorus 130 gm
Fruit Cobbler
Verna Birky
Albany, OR
Makes 15 servings, a 2⅗”× 3” rectangle per serving
Prep. Time: 20 minutes
Baking Time: 45–55 minutes
4 cups fresh fruit
½ cup granular Splenda
½ tsp. cinnamon
1 egg, beaten
½ cup fat-free milk
⅓ cup canola oil
1 cup flour
½ cup Splenda Blend for Baking
1 tsp. baking powder
¼ tsp. salt
1–2 Tbsp. minute tapioca, optional
1. Arrange choice of fruit in lightly greased 9 × 13 pan. Sprinkle with ½ cup Splenda and cinnamon.
2. Combine egg, milk and oil.
3. Combine dry ingredients, add minute tapioca only if the fruit is quite juicy. Stir egg mixture into dry ingredients. Pour over layer of fruit.
4. Bake at 325° for 45 minutes until fruit is bubbling or soft. May need to bake longer, depending on choice of fruit.
Exchange List Values
• Carbohydrate 1.0
• Fat 1.0
Basic Nutritional Values
• Calories 130 (Calories from Fat 45)
• Total Fat 5 gm (Saturated Fat 0.5 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.5 gm, Monounsat Fat 3.2 gm)
• Cholesterol 15 mg
• Sodium 70 mg
• Potassium 75 gm
• Total Carb 19 gm
• Dietary Fiber 1 gm
• Sugars 12 gm
• Protein 2 gm
• Phosphorus 60 gm
If you’ve invited guests who have diabetes, call them ahead of time and tell them what recipes you’re making and the nutritional information if you have it.
Zucchini Strudel
Judith Houser
Hershey, PA
Makes 20 servings, 2½” square per serving
Prep. Time: 30 minutes
Cooking/Baking Time: 50 minutes
Dough part:
4 cups flour
¾ cup Splenda Blend for Baking
½ tsp. salt
1 cup trans-fat-free tub margarine
Filling part:
4 cups peeled and cubed zucchini
½ to ⅔ cup lemon juice
¾ cup granular Splenda
¼ tsp. nutmeg
½ tsp. cinnamon
1. Cut together flour, Splenda, salt, and margarine until crumbly.
2. Press half of the mixture into a 9 × 13 baking pan to make a crust.
3. Bake at 375° for 10 minutes.
4. Combine zucchini and lemon juice in saucepan. Bring to a boil, covered.
5. Add Splenda and nutmeg. Simmer 5 minutes.
6. Add ½ cup reserved crumbs and stir over low heat until thickened.
7. Spread zucchini mixture over baked dough.
8. Cover with remaining crumbs. Sprinkle with cinnamon.
9. Bake at 375° for 30 minutes.
Tips:
Use smaller amount of lemon juice if you want a less tart dessert. A great way to use extra zucchini—people will think it’s an apple strudel.
Good Go-Alongs:
This is delicious served warm with vanilla ice cream.
Exchange List Values
• Carbohydrate 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 190 (Calories from Fat 65)
• Total Fat 7 gm (Saturated Fat 1.5 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.9 gm, Monounsat Fat 2.2 gm)
• Cholesterol 0 mg
• Sodium 135 mg
• Potassium 100 gm
• Total Carb 28 gm
• Dietary Fiber 1 gm
• Sugars 9 gm
• Protein 3 gm
• Phosphorus 40 gm
Peach Crumble
Nathan LeBeau
Rapid City, SD
Makes 8 servings, 2” × 4” rectangle per serving
Prep. Time: 10 minutes
Baking Time: 20–30 minutes
4 cups peeled, sliced fresh peaches
6 Tbsp. Splenda Brown Sugar Blend
⅓ cup (5⅓ Tbsp.) trans-fat-free tub margarine
¾ tsp. nutmeg
¾ tsp. cinnamon
1 cup crushed graham cracker
1. Mix Splenda and peaches together.
2. Place in a greased 8-inch pan.
3. Combine margarine, nutmeg, cinnamon and graham crackers.
4. Sprinkle mixture over top of peaches.
5. Bake at 375° for 20–30 minutes until bubbling.
Variation:
Use apples instead of peaches.
Exchange List Values
• Carbohydrate 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 165 (Calories from Fat 65)
• Total Fat 7 gm (Saturated Fat 1.4 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.8 gm, Monounsat Fat 2.3 gm)
• Cholesterol 0 mg
• Sodium 125 mg
• Potassium 195 gm
• Total Carb 26 gm
• Dietary Fiber 2 gm
• Sugars 15 gm
• Protein 2 gm
• Phosphorus 30 gm
Sunflower Cookies
Anna Kathryn Reesor
Markham, Ontario
Makes 5 dozen cookies, 1 cookie per serving
Prep. Time: 30 minutes
Baking Time: 10 minutes per cookie sheet
½ cup trans-fat-free tub margarine
6 Tbsp. Splenda Brown Sugar Blend
6 Tbsp. Splenda Blend for Baking
1 egg, beaten
½ tsp. vanilla
½ tsp. baking soda
2 tsp. hot water
1 cup shelled, unsalted sunflower seeds
½ cup all-purpose flour
½ cup rolled oats
½ cup chocolate chips
½ cup raisins
⅓ cup natural wheat bran
⅓ cup wheat germ
1 tsp. salt
1. In large bowl cream margarine and Splenda until fluffy. Stir in egg, vanilla and baking soda dissolved in hot water. Add all other ingredients and mix thoroughly.
2. Drop by spoonfuls onto lightly greased cookie sheet.
3. Bake at 350° for approximately 10 minutes.
Exchange List Values
• Carbohydrate 0.5
• Fat 0.5
Basic Nutritional Values
• Calories 55 (Calories from Fat 25)
• Total Fat 3 gm (Saturated Fat 0.7 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.3 gm, Monounsat Fat 0.8 gm)
• Cholesterol 5 mg
• Sodium 65 mg
• Potassium 50 gm
• Total Carb 7 gm
• Dietary Fiber 1 gm
• Sugars 3 gm
• Protein 1 gm
• Phosphorus 40 gm
White Chip Pumpkin Cookies
Joanna Harrison
Lafayette, CO
Makes 60 cookies, 1 cookie per serving
Prep. Time: 15 minutes
Baking Time: 11–14 minutes
2 sticks (1 cup) butter
¼ cup Splenda Brown Sugar Blend
¼ cup Splenda Blend for Baking
1 egg
2 tsp. vanilla
1 cup cooked, puréed pumpkin
2 cups flour
1 tsp. ground cardamom
2 tsp. ground cinnamon
1 tsp. baking soda
1¼ cups white chocolate chips
⅔ cup chopped nuts, optional
1. Using a mixer, cream together butter, Splenda, egg, and vanilla. Beat in pumpkin.
2. Separately, stir together flour, cardamom, cinnamon, and baking soda.
3. Stir flour mixture into butter mixture. Stir in chocolate chips and optional nuts.
4. Drop spoonfuls onto greased cookie sheet.
5. Bake at 350° for 11–14 minutes.
Exchange List Values
• Carbohydrate 0.5
• Fat 1.0
Basic Nutritional Values
• Calories 70 (Calories from Fat 30)
• Total Fat 4 gm (Saturated Fat 1.5 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 1.2 gm)
• Cholesterol 5 mg
• Sodium 50 mg
• Potassium 30 gm
• Total Carb 8 gm
• Dietary Fiber 0 gm
• Sugars 4 gm
• Protein 1 gm
• Phosphorus 15 gm
Forgotten Cookies
Penny Blosser
New Carlisle, OH
Makes 30 cookies, 1 cookie per serving
Prep. Time: 20 minutes
Baking Time: until oven cools or overnight
2 egg whites
⅔ cup sugar
pinch salt
1 tsp. vanilla
½ cup chopped nuts
½ cup chocolate chips
1. Preheat oven to 350°.
2. Beat egg whites until foamy. Gradually add sugar, beating until stiff. Fold in remaining ingredients.
3. Drop cookies onto foil-lined cookie sheet. Place in 350° oven.
4. Turn oven off immediately. Let cookies in oven until cooled completely or overnight.
Exchange List Values
• Carbohydrate 0.5
• Fat 0.5
Basic Nutritional Values
• Calories 45 (Calories from Fat 20)
• Total Fat 2 gm (Saturated Fat 0.6 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 0.5 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 25 gm
• Total Carb 7 gm
• Dietary Fiber 0 gm
• Sugars 6 gm
• Protein 1 gm
• Phosphorus 10 gm
No-Bake Chocolate Cookies
Penny Blosser
Beavercreek, OH
Makes 3 dozen, 36 servings, 1 cookie per serving
Prep. Time: 20 minutes
Cooking Time: 15 minutes
Cooling Time: 30 minutes
½ cup trans-fat-free tub margarine
½ cup fat-free milk
1 cup Splenda Blend for Baking
1 cup chocolate chips
½ cup peanut butter
3 cups quick oats
1 tsp. vanilla
1. Put margarine, milk, Splenda and chocolate chips in a saucepan.
2. Bring to boil, and boil 1 minute. Remove from heat.
3. Stir in peanut butter and vanilla until melted.
4. Add rolled oats. Mix.
5. Drop by heaping tablespoon onto waxed paper lined baking sheet.
6. Let cool until set.
Exchange List Values
• Carbohydrate 1.0
• Fat 1.0
Basic Nutritional Values
• Calories 110 (Calories from Fat 55)
• Total Fat 6 gm (Saturated Fat 1.7 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.5 gm, Monounsat Fat 2.1 gm)
• Cholesterol 0 mg
• Sodium 40 mg
• Potassium 70 gm
• Total Carb 14 gm
• Dietary Fiber 1 gm
• Sugars 9 gm
• Protein 2 gm
• Phosphorus 50 gm
Apricot Bars
Shirley Thieszen
Lakin, KS
Virginia Bender
Dover, DE
Makes 20 servings, 2½” × 2¼” bar per serving
Prep. Time: 20 minutes
Baking Time: 40–45 minutes
½ cup egg substitute, divided
½ cup + 2 Tbsp. trans-fat-free tub margarine, divided
1 tsp. baking powder
1 cup flour
6 Tbsp. Splenda Blend for Baking
1¼ cups quick oats
1 cup sugar-free apricot jam, or preserves
½ cup granular Splenda
¼ cup egg substitute
2 Tbsp. margarine
⅔ cup coconut
1. Combine ¼ cup egg substitute, ½ cup margarine, baking powder, flour, Splenda and quick oats. Press into greased 9 × 13 baking pan.
2. Spread batter with apricot jam.
3. Mix together granular Splenda, ¼ cup egg substitute, 2 Tbsp. margarine and coconut. Spread this mixture over apricot jam.
4. Bake at 350° for 40–45 minutes. Cut when cool.
Variation:
Add ⅓ cup pecan or walnut pieces and ½ tsp. vanilla to ingredients in step 3.
Loren J. Zehr
Ft. Myers, FL
Exchange List Values
• Carbohydrate 1.0
• Fat 1.0
Basic Nutritional Values
• Calories 125 (Calories from Fat 55)
• Total Fat 6 gm (Saturated Fat 2.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.9 gm, Monounsat Fat 1.5 gm)
• Cholesterol 0 mg
• Sodium 80 mg
• Potassium 55 gm
• Total Carb 18 gm
• Dietary Fiber 1 gm
• Sugars 6 gm
• Protein 2 gm
• Phosphorus 55 gm
Date Nut Bars
Anna A. Yoder
Millersburg, OH
Makes 24 servings, 2” square per serving
Prep. Time: 20 minutes
Baking Time: 15–20 minutes
2 eggs
6 Tbsp. Splenda Blend for Baking
½ cup trans-fat-free tub margarine
¾ cup whole wheat flour
¼ tsp. baking powder
1 cup chopped nuts
1 cup chopped dates
1. Beat eggs and add Splenda, mixing well. Add melted margarine.
2. Sift together flour and baking powder and add to batter. Beat gently. Fold in nuts and dates. Pour into greased 9 × 13 pan.
3. Bake at 350° for about 15–20 minutes. Cool, cut and serve.
Exchange List Values
• Carbohydrate 1.0
• Fat 1.0
Basic Nutritional Values
• Calories 105 (Calories from Fat 65)
• Total Fat 7 gm (Saturated Fat 1.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 3.6 gm, Monounsat Fat 1.5 gm)
• Cholesterol 15 mg
• Sodium 40 mg
• Potassium 85 gm
• Total Carb 11 gm
• Dietary Fiber 1 gm
• Sugars 7 gm
• Protein 2 gm
• Phosphorus 50 gm
Chocolate Brownies
Sandy Zeiset Richardson
Leavenworth, WA
Makes 16 servings, 2” square per serving
Prep. Time: 20 minutes
Baking Time: 30 minutes
2 eggs
6 Tbsp. Splenda Blend for Baking
½ tsp. vanilla
½ cup light (50% less calories and sugar) chocolate syrup
⅓ cup canola oil
¾ cup flour
½ tsp. salt
½ cup chopped nuts
1. Beat eggs until foamy. Add Splenda and vanilla. Beat.
2. Add chocolate syrup and oil. Beat.
3. Add flour and salt. Mix thoroughly. Fold in nuts.
4. Spread into 8" square nonstick pan.
5. Bake at 350° for 30 minutes.
Exchange List Values
• Carbohydrate 1.0
• Fat 1.5
Basic Nutritional Values
• Calories 125 (Calories from Fat 70)
• Total Fat 8 gm (Saturated Fat 0.8 gm, Trans Fat 0.0 gm, Polyunsat Fat 3.2 gm, Monounsat Fat 3.4 gm)
• Cholesterol 25 mg
• Sodium 95 mg
• Potassium 50 gm
• Total Carb 13 gm
• Dietary Fiber 1 gm
• Sugars 7 gm
• Protein 2 gm
• Phosphorus 35 gm
Cheesecake
Dot Hess
Willow Street, PA
Makes 15 servings
Prep. Time: 30 minutes
Baking Time: 1 hour 10 minutes
Chilling Time: 3 hours
Crust:
1½ cups crushed graham crackers
2 Tbsp. Splenda Blend for Baking
¼ cup trans-fat-free tub margarine
Filling:
3 8-oz. pkgs. fat-free cream cheese, softened
5 eggs
½ cup Splenda Blend for Baking
1½ tsp. vanilla
Topping:
1½ pints fat-free sour cream
⅓ cup granular Splenda
1½ tsp. vanilla
1. Combine graham crackers, sugar, and margarine. Press into bottom of 9-inch spring-form pan.
2. Beat cream cheese well with mixer. Add eggs, one at a time, mixing well after each one.
3. Add Splenda and vanilla.
4. Pour gently over prepared crust.
5. Bake at 300° for 1 hour. Cool 5 minutes. Do not turn off oven.
6. As the cake cools, mix sour cream, Splenda, and vanilla.
7. Spread topping on cake and bake 5 minutes more.
8. Chill for at least 3 hours before serving.
Good Go-Alongs:
Good with canned pie filling on top
Variation:
Omit crust. Bake at 350° for 35 minutes and proceed with topping.
Renée Hankins
Narvon, PA
Exchange List Values
• Fat-Free Milk 0.5
• Carbohydrate 1.5
• Fat 1.0
Basic Nutritional Values
• Calories 200 (Calories from Fat 45)
• Total Fat 5 gm (Saturated Fat 1.3 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.6 gm, Monounsat Fat 1.7 gm)
• Cholesterol 75 mg
• Sodium 440 mg
• Potassium 230 gm
• Total Carb 26 gm
• Dietary Fiber 0 gm
• Sugars 15 gm
• Protein 10 gm
• Phosphorus 330 gm
Date Pudding (an old-fashioned trifle from scratch!)
Clara Byler
Hartville, OH
Makes 12 servings, 2” × 2⅔” rectangle per serving
Prep. Time: 30 minutes
Cooking/Baking Time: 45 minutes
Cooling Time: 1 hour
1 cup dates
1 tsp. baking soda
1 Tbsp. butter
1 cup boiling water
½ cup Splenda Blend for Baking
1 egg
1½ cups flour
1 cup chopped nuts
1 tsp. vanilla
Sauce:
2 cups water
½ cup Splenda Brown Sugar Blend
1 Tbsp. butter
2 Tbsp. flour
1 tsp. vanilla
pinch of salt
whipping cream or whipped topping, optional
1. In a heatproof mixing bowl, pour boiling water over the dates, baking soda and butter. Let cool for 30 minutes.
2. Add sugar, flour, egg, and vanilla. Beat well.
3. Stir in nuts.
4. Pour batter into greased 8 × 8 pan.
5. Bake at 350° for 35 minutes or until toothpick comes out clean. Cool at least 1 hour.
6. To make sauce, bring water to boil in covered saucepan.
7. Add rest of sauce ingredients and bring to a boil again.
8. Remove from heat. Allow to cool for at least 30 minutes.
9. Break the cooled cake (date pudding) into pieces and put in pretty glass serving dish.
10. Drizzle sauce over the pieces.
Tip:
Layer the broken cake pieces and sauce with optional whipped cream.
Exchange List Values
• Carbohydrate 2.5
• Fat 1.5
Basic Nutritional Values
• Calories 245 (Calories from Fat 70)
• Total Fat 8 gm (Saturated Fat 1.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 5.5 gm, Monounsat Fat 1.5 gm)
• Cholesterol 15 mg
• Sodium 125 mg
• Potassium 160 gm
• Total Carb 39 gm
• Dietary Fiber 2 gm
• Sugars 20 gm
• Protein 4 gm
• Phosphorus 70 gm
When a recipe calls for softened cream cheese, remove the cream cheese from the refrigerator at least 2 hours before starting the recipe.
Mamie Christopherson, Rio Rancho, NM
Royal Raspberry Cake
Miriam Christophel
Battle Creek, MI
Makes 20 servings
Prep. Time: 25 minutes
Baking Time: 30–35 minutes
Cake:
2 cups flour
½ tsp. salt
1 Tbsp. baking powder
⅓ cup no-trans-fat tub margarine, softened
½ cup Splenda Blend for Baking
1 egg, room temperature
1 cup fat-free milk, room temperature
1 tsp. vanilla
3½ cups red raspberries
Glaze:
1½ cups granular Splenda
¼ cup cornstarch
1⅔ Tbsp. water
½ tsp. vanilla
1. Sift together flour, salt and baking powder. Set aside.
2. Cream margarine with mixer. Add Splenda gradually, beating well after each addition. Stir in egg.
3. Combine milk and vanilla.
4. Add dry ingredients to margarine mixture, alternating with milk and vanilla and beating well after each addition.
5. Spread cake batter into greased 9 × 13 pan. Spread berries evenly over the top.
6. Bake at 350° for 30–35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes.
7. To make glaze, blend Splenda and cornstarch until a very fine powder. Pour into a small bowl. Add vanilla and water and stir well. Spread over cake.
Tip:
Serve warm with ice cream or frozen yogurt.
Exchange List Values
• Carbohydrate 1.5
• Fat 0.5
Basic Nutritional Values
• Calories 120 (Calories from Fat 20)
• Total Fat 2.5 gm (Saturated Fat 0.6 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.1 gm, Monounsat Fat 0.8 gm)
• Cholesterol 10 mg
• Sodium 145 mg
• Potassium 70 gm
• Total Carb 21 gm
• Dietary Fiber 2 gm
• Sugars 8 gm
• Protein 2 gm
• Phosphorus 105 gm
Blueberry Spice Cake
Rosalle M. Otto
Champaign, IL
Makes 20 servings, 2¼” × 2½” rectangle per serving
Prep. Time: 25 minutes
Baking Time: 30 minutes
1 pint blueberries
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
½ tsp. salt
⅓ cup trans-fat-free tub margarine, softened
½ cup Splenda Blend for Baking
1 egg, room temperature
3 Tbsp. molasses
1 cup 1% buttermilk
1. Toss berries in a little flour.
2. Sift flour, measuring 2 cups. Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
3. Cream butter and white sugar. Beat egg and add to batter.
4. Gradually beat in molasses. Add this mixture alternately with milk to dry ingredients.
5. Fold in blueberries. Spread batter into greased and floured 9 × 13 pan.
6. Bake at 375° for 30 minutes. Cool on rack.
• Carbohydrate 1.5
• Fat 0.5
Basic Nutritional Values
• Calories 110 (Calories from Fat 20)
• Total Fat 2.5 gm (Saturated Fat 0.7 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.1 gm, Monounsat Fat 0.9 gm)
• Cholesterol 10 mg
• Sodium 200 mg
• Potassium 95 gm
• Total Carb 20 gm
• Dietary Fiber 1 gm
• Sugars 9 gm
• Protein 2 gm
• Phosphorus 80 gm
German Blueberry Kuchen
Mrs. A. Krueger
Richmond, British Columbia
Makes 20 servings, 3” square per serving
Prep. Time: 30 minutes
Baking Time: 40–45 minutes
Batter:
3 cups flour
¾ cup Splenda Blend for Baking
4 tsp. baking powder
½ tsp. salt
½ cup no-trans-fat tub margarine
1⅓ cups milk
2 eggs
2 tsp. vanilla
1 tsp. nutmeg
grated rind of 1 lemon
4 cups fresh, or frozen blueberries
Crumb Topping:
½ cup granular Splenda
½ cup flour
¼ cup no-trans-fat tub margarine
1. To prepare batter, combine flour, Splenda, baking powder, salt, margarine and milk in large bowl.
2. Beat 2 minutes with electric mixer or 300 strokes by hand. Add eggs, vanilla, nutmeg and lemon rind. Mix thoroughly.
3. Pour batter into greased and floured 12 × 16 baking pan. (Do not use a smaller pan.) Sprinkle with blueberries.
4. To prepare crumb topping rub together Splenda, flour and margarine until mixture is crumbly. Sprinkle over layer of blueberries.
5. Bake at 350° for 40–45 minutes. Cut into squares.
Exchange List Values
• Carbohydrate 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 190 (Calories from Fat 55)
• Total Fat 6 gm (Saturated Fat 1.3 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.3 gm, Monounsat Fat 1.9 gm)
• Cholesterol 20 mg
• Sodium 200 mg
• Potassium 80 gm
• Total Carb 30 gm
• Dietary Fiber 1 gm
• Sugars 12 gm
• Protein 4 gm
• Phosphorus 145 gm
Dark Apple Cake
Amy Bauer
New Ulm, MN
Makes 24 servings, 2” square per serving
Prep. Time: 30 minutes
Baking Time: 50 minutes
½ cup trans-fat-free tub margarine
⅓ cup canola oil
4 eggs
1 cup Splenda Blend for baking
1 cup cold coffee
3 cups all-purpose flour
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. salt
1 tsp. vanilla
1 cup chopped nuts
½ cup raisins
2 cups chopped apples
1. Cream sugar, shortening and eggs. Blend in coffee.
2. Add rest of ingredients. Mix well.
3. Pour into greased 9 × 13 pan. Bake at 350° for 50 minutes.
Exchange List Values
• Carbohydrate 1.5
• Fat 2.0
Basic Nutritional Values
• Calories 200 (Calories from Fat 90)
• Total Fat 10 gm (Saturated Fat 1.4 gm, Trans Fat 0.0 gm, Polyunsat Fat 4.6 gm, Monounsat Fat 3.6 gm)
• Cholesterol 30 mg
• Sodium 170 mg
• Potassium 90 gm
• Total Carb 25 gm
• Dietary Fiber 1 gm
• Sugars 11 gm
• Protein 4 gm
• Phosphorus 55 gm
Raw Apple Cake
Kathryn Yoder
Minot, ND
Makes 20 servings
Prep. Time: 20 minutes
Baking/Cooking Time: 1 hour
Cake:
4 cups diced apples
1 cup Splenda Brown Sugar Blend
½ cup canola oil
1 cup nuts, optional
2 eggs, beaten
2 tsp. vanilla
2 cups whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
Hard Sauce:
¼ cup margarine
6 Tbsp. Splenda Brown Sugar Blend
1⅓ Tbsp. flour
dash salt
1½ cups water
1 tsp. maple flavoring
1. To prepare cake combine apples and brown sugar and mix thoroughly. Add oil, nuts, eggs and vanilla.
2. Mix all dry ingredients and add to batter. Place in greased and floured 9 × 13 pan.
3. Bake at 350° for 40–50 minutes or until done.
4. To prepare hard sauce, melt margarine in saucepan. Add all other ingredients and cook until mixture thickens.
5. Pour over warm cake. Serve.
Exchange List Values
• Carbohydrate 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 180 (Calories from Fat 70)
• Total Fat 8 gm (Saturated Fat 1.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.4 gm, Monounsat Fat 4.2 gm)
• Cholesterol 20 mg
• Sodium 275 mg
• Potassium 105 gm
• Total Carb 26 gm
• Dietary Fiber 2 gm
• Sugars 9 gm
• Protein 2 gm
• Phosphorus 55 gm
Carrot Fruitcake
Margaret Wenger Johnson
Keezletown, VA
Makes 2 small loaves, 8 slices per loaf, 1 slice per serving
Prep. Time: 25 minutes
Cooling Time: 30 minutes
Baking/Cooking Time: 1 hour
1 cup grated carrots
1 cup raisins
6 Tbsp. honey
3 Tbsp. Splenda Blend for Baking
2 Tbsp. tub no-trans-fat margarine
1 tsp. cinnamon
1 tsp. allspice
1 tsp. salt
½ tsp. nutmeg
¼ tsp. cloves
1½ cups water
1½ cups whole wheat flour
1 tsp. baking soda
½ cup wheat germ
½ cup chopped walnuts
1. Cook carrots, raisins, honey, Splenda, margarine and spices in 1½ cups water for 10 minutes. Let cool.
2. Combine flour, baking soda, wheat germ and walnuts. Add dry ingredients to batter and mix well. Pour into 2 small, well-greased loaf pans.
3. Bake at 300° for 45 minutes.
• Carbohydrate 2.0
• Fat 0.5
Basic Nutritional Values
• Calories 160 (Calories from Fat 35)
• Total Fat 4 gm (Saturated Fat 0.6 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.5 gm, Monounsat Fat 0.8 gm)
• Cholesterol 0 mg
• Sodium 245 mg
• Potassium 190 gm
• Total Carb 29 gm
• Dietary Fiber 3 gm
• Sugars 17 gm
• Protein 4 gm
• Phosphorus 105 gm
Chocolate Chip Applesauce Cake
Lois Cressman
Plattsville, Ontario
Ruby Lehman
Towson, MD
Makes 20 servings
Prep. Time: 25 minutes
Baking Time: 40 minutes
¾ cup Splenda Blend for Baking
½ cup cooking oil
2 eggs
2 cups unsweetened applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. unsweetened cocoa
Topping:
½ cup chopped nuts
½ cup chocolate chips
1. To prepare cake batter combine Splenda, oil, eggs and applesauce. Beat lightly.
2. Add all dry ingredients and stir to mix.
3. Pour into greased 9 × 13 pan. Mix topping ingredients and sprinkle over batter.
4. Bake at 350° for 40 minutes. When cool, cut in 4 rows lengthwise and 5 rows crosswise to yield 20 pieces.
Exchange List Values
• Carbohydrate 1.5
• Fat 2.0
Basic Nutritional Values
• Calories 185 (Calories from Fat 80)
• Total Fat 9 gm (Saturated Fat 1.6 gm, Trans Fat 0.0 gm, Polyunsat Fat 3.1 gm, Monounsat Fat 4.4 gm)
• Cholesterol 20 mg
• Sodium 105 mg
• Potassium 75 gm
• Total Carb 23 gm
• Dietary Fiber 1 gm
• Sugars 12 gm
• Protein 3 gm
• Phosphorus 45 gm
Chocolate Oatmeal Cake
Dorothy R. Hess
Coolidge, AZ
Makes 20 servings, 2” square per serving
Prep. Time: 20 minutes
Standing Time: 5–10 minutes
Baking Time: 35 minutes
1½ cups boiling water
1 cup rolled oats
⅓ cup canola oil
1 cup Splenda Blend for Baking
2 eggs
1 cup flour
½ tsp. salt
1 tsp. baking soda
½ cup cocoa
1 tsp. vanilla
½ cup chopped nuts
3 oz. chocolate chips
1. Pour boiling water over oatmeal in large mixing bowl and let stand for 5–10 minutes.
2. Add oil, Splenda, and eggs. Mix well. Add flour, salt, baking soda, cocoa and vanilla. Pour into greased and floured 9 × 13 baking pan.
3. Sprinkle nuts and chocolate chips over batter.
4. Bake at 350° for about 35 minutes.
Exchange List Values
• Carbohydrate 1.0
• Fat 1.5
Basic Nutritional Values
• Calories 135 (Calories from Fat 65)
• Total Fat 7 gm (Saturated Fat 1.3 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.2 gm, Monounsat Fat 2.8 gm)
• Cholesterol 15 mg
• Sodium 110 mg
• Potassium 75 gm
• Total Carb 18 gm
• Dietary Fiber 1 gm
• Sugars 10 gm
• Protein 2 gm
• Phosphorus 55 gm
Gingerbread with Lemon Sauce
Fran Sauder
Mount Joy, PA
Makes 12 servings, 2¼” × 3” rectangle per serving
Prep. Time: 20 minutes
Baking Time: 45 minutes
Cooking Time: 20 minutes
2 cups flour
½ cup Splenda Blend for Baking
1 tsp. ginger
1 tsp. cinnamon
⅓ cup canola oil
1 egg, beaten
2 Tbsp. molasses
½ tsp. salt
1 tsp. baking soda
1 cup 1%-fat buttermilk
whipped cream, optional
1. Sift together flour, sugar, ginger, and cinnamon.
2. Cut shortening into flour mixture to make fine crumbs. Take out ½ cup crumbs and set aside.
3. To remaining, add egg, molasses, salt, baking soda, and buttermilk. Beat well.
4. Pour into 9 × 9 greased and floured cake pan. Sprinkle with reserved crumbs.
5. Bake at 350° for 45 minutes. Serve with lemon sauce and optional whipped cream.
Lemon Sauce:
2 cups water
4 Tbsp. cornstarch
1½ cups granular Splenda
¼ tsp. salt
3 egg yolks
4 tsp. butter
juice of 2 lemons
zest of 1 lemon
1. Bring water to boil in covered saucepan.
2. Combine cornstarch, Splenda, and salt. Mix well. Add to boiling water, stirring constantly. Cook about 5 minutes on low heat. Mixture should be thickened.
3. Stir a small amount of hot sugar mixture into beaten egg yolks, whisking continuously. Return the whole mixture to pan and cook 1 more minute, stirring constantly.
4. Remove from heat; add lemon juice, zest, and butter.
Exchange List Values
• Carbohydrate 2.0
• Fat 2.0
Basic Nutritional Values
• Calories 235 (Calories from Fat 80)
• Total Fat 9 gm (Saturated Fat 1.9 gm, Trans Fat 0.1 gm, Polyunsat Fat 2.1 gm, Monounsat Fat 4.8 gm)
• Cholesterol 65 mg
• Sodium 295 mg
• Potassium 125 gm
• Total Carb 34 gm
• Dietary Fiber 1 gm
• Sugars 14 gm
• Protein 4 gm
• Phosphorus 70 gm
Always check what you are baking a little earlier than stated in the recipe. Ovens do vary.
Mary Jones, Marengo, OH
Apple Cupcakes
24 servings, 1 cupcake per serving
Prep. Time: 20 minutes
Baking Time: 20–25 minutes
1 cup whole wheat flour
1¼ cups white flour
½ cup Splenda Blend for Baking
1½ tsp. baking soda
⅜ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground cloves
⅔ cup canola oil
2 eggs
⅔ cup fat-free milk
1½ tsp. vanilla
3 cups chopped apples
½ cup raisins, optional
Topping:
1 Tbsp. trans-fat-free tub margarine, melted
2⅔ Tbsp. Splenda Brown Sugar Blend
½ cup chopped nuts
2 tsp. cinnamon
2 tsp. flour
¼ cup quick oats
1. Combine flours, Splenda, baking powder, baking powder, and spices in a bowl.
2. Add margarine, eggs, milk and vanilla and beat well. Fold in apples and raisins.
3. Fill greased and floured muffin cups at least ½ full.
4. Mix all topping ingredients and put 1 tsp. topping on each cupcake.
5. Bake at 350° for 20–25 minutes.
• Carbohydrate 1.0
• Fat 2.0
Basic Nutritional Values
• Calories 160 (Calories from Fat 80)
• Total Fat 9 gm (Saturated Fat 0.9 gm, Trans Fat 0.0 gm, Polyunsat Fat 3.2 gm, Monounsat Fat 4.4 gm)
• Cholesterol 15 mg
• Sodium 100 mg
• Potassium 80 gm
• Total Carb 18 gm
• Dietary Fiber 2 gm
• Sugars 7 gm
• Protein 3 gm
• Phosphorus 60 gm
New England Blueberry Pie
Krista Hershberger
Elverson, PA
Makes 8 servings, 1 slice per serving
Prep. Time: 15 minutes
Cooking Time: 12 minutes
Chilling Time: 1 hour
4 cups fresh blueberries, divided
½ cup Splenda Blend for Baking
3 Tbsp. cornstarch
¼ tsp. salt
¼ cup water
1 Tbsp. trans-fat-free tub margarine
pre-baked 9” pie shell (see page 203)
whipped cream, optional
1. Place 2 cups of blueberries in a baked pie shell.
2. In medium saucepan, cook sugar, cornstarch, salt, water, remaining 2 cups blueberries and butter. Stir continuously until thick.
3. Cool blueberry mixture for ½ hour. Pour cooled mixture over berries in pie crust. Chill.
4. Top with whipped cream before serving if you wish.
Warm Memories:
We have our own blueberry bushes so this is the first recipe to come out when we pick our first batch!
Exchange List Values
• Carbohydrate 2.0
• Fat 0.5
Basic Nutritional Values
• Calories 150 (Calories from Fat 25)
• Total Fat 3 gm (Saturated Fat 0.6 gm, Trans Fat 0.2 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 1.2 gm)
• Cholesterol 0 mg
• Sodium 105 mg
• Potassium 65 gm
• Total Carb 30 gm
• Dietary Fiber 2 gm
• Sugars 19 gm
• Protein 1 gm
• Phosphorus 15 gm
Pumpkin Cupcakes
Shelley Burns
Elverson, PA
Makes 24 cupcakes, 1 cupcake per serving
Prep. Time: 20 minutes
Baking Time: 20–25 minutes
1 cup Splenda Blend for Baking
2 cups cooked pumpkin
2 cups flour
1 cup canola oil
¼ cup fat-free milk
4 eggs
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
dash of nutmeg
½ cup coconut, optional
cinnamon and sugar, optional
1. Mix together Splenda, pumpkin, oil, milk and eggs.
2. Add flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Fold in coconut if you wish.
3. Line 24 muffin cups with cupcake papers.
4. Divide batter among them.
5. Sprinkle cinnamon and sugar on tops of cupcakes if you wish.
6. Bake at 350° for 20–25 minutes or until toothpick inserted comes out clean.
Tip:
You can use canned or frozen pumpkin. I use frozen pumpkin. I get it out of the freezer a few hours before I am going to use it. I let it thaw and drain any excess water off before using it in the recipe.
Exchange List Values
• Carbohydrate 1.0
• Fat 2.0
Basic Nutritional Values
• Calories 170 (Calories from Fat 90)
• Total Fat 10 gm (Saturated Fat 1.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.8 gm, Monounsat Fat 6.1 gm)
• Cholesterol 30 mg
• Sodium 245 mg
• Potassium 70 gm
• Total Carb 18 gm
• Dietary Fiber 1 gm
• Sugars 9 gm
• Protein 2 gm
• Phosphorus 75 gm
No-Added-Sugar Apple Pie
Faye Pankratz
Inola, OK
Makes 1 9” pie, 8 slices, 1 slice per serving
Prep. Time: 30 minutes
Chilling Time: 1 hours
Baking Time: 45 minutes
Pastry:
½ cup low-fat ricotta cheese
5 pkgs. artificial sweetener
3 Tbsp. fat-free milk
1 egg white
2 Tbsp. cooking oil
1½ tsp. vanilla
dash salt
2 cups flour
2 tsp. baking powder
2 Tbsp. water
Filling:
6–8 apples
¼ cup flour
½ tsp. cinnamon
10–12 pkgs. artificial sweetener
1. Mix pastry ingredients in the order given. Divide pastry into two equal pieces. Chill dough.
2. Roll each piece of dough into a 10” circle. Place 1 piece of pastry in pie pan.
3. Peel and slice apples. Toss with flour, cinnamon and sweetener. Spoon into pie shell.
4. Use remaining pastry for a top crust. Slit in several places.
5. Bake at 375° for 20 minutes. Reduce temperature to 325° and bake 25 minutes longer. (The edges of this pastry tend to get hard.)
Exchange List Values
• Starch 2.0
• Fruit 0.5
• Fat 1.0
Basic Nutritional Values
• Calories 230 (Calories from Fat 40)
• Total Fat 4.5 gm (Saturated Fat 0.8 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.3 gm, Monounsat Fat 2.4 gm)
• Cholesterol 5 mg
• Sodium 140 mg
• Potassium 160 gm
• Total Carb 42 gm
• Dietary Fiber 2 gm
• Sugars 12 gm
• Protein 6 gm
• Phosphorus 195 gm
Simple Egg Custard Pie
Peggy Howell
Hinton, WV
Makes 8 servings, 1 slice per serving
Prep. Time: 10 minutes
Baking Time: 25–30 minutes
Cooling Time: 1 hour
4 eggs
¼ cup Splenda Blend for Baking
½ tsp. salt
2 cups fat-free milk
1 tsp. vanilla
9" unbaked pie shell (see page 203)
nutmeg, optional
cinnamon and sugar, optional
1. Mix eggs, Splenda, salt, milk, and vanilla together.
2. Pour into unbaked pie shell.
3. Sprinkle with nutmeg or cinnamon and sugar if you wish.
4. Place on lower oven rack. Bake at 425° for 25–30 minutes. Center may still be a little jiggly, but it will firm up as it cools.
5. Allow to cool 1 hour before serving.
Variation:
Spread ½ can prepared pie filling (blueberry or cherry) evenly over bottom of pie crust. Slowly pour custard filling over it so as not to disturb the fruit. Bake as instructed. The fruit under custard makes for a tasty treat!
Exchange List Values
• Carbohydrate 1.0
• Fat 1.0
Basic Nutritional Values
• Calories 120 (Calories from Fat 40)
• Total Fat 4.5 gm (Saturated Fat 1.1 gm, Trans Fat 0.2 gm, Polyunsat Fat 0.9 gm, Monounsat Fat 1.8 gm)
• Cholesterol 95 mg
• Sodium 225 mg
• Potassium 140 gm
• Total Carb 14 gm
• Dietary Fiber 0 gm
• Sugars 9 gm
• Protein 6 gm
• Phosphorus 115 gm
Over-ripe bananas can be peeled and frozen in a plastic bag until it’s time to bake a bread or a cake.
Deb Kepiro, Strasburg, PA
Basic Pie Crust
Graham Kerr, from his book Charting a Course to Wellness
Makes 1 9” pie crust Serving size is ⅛ of a 9” pie
Prep. Time: 10 minutes
Baking Time: 10–12 minutes
¾ cup cake flour
½ tsp. sugar
1⅙ tsp. salt
1 Tbsp. non-aromatic olive oil
2 Tbsp. hard margarine (65% vegetable oil variety), frozen for 15 minutes
½ tsp. vinegar
2 Tbsp. ice water
1. In a mixing bowl, stir together cake flour, sugar, and salt.
2. Cut in olive oil and hard margarine with a pastry cutter or two knives until crumbly.
3. Sprinkle vinegar and ice water over dough. Toss with a fork until the dough is moistened and forms a ball.
4. Roll out on a lightly floured surface.
5. Fold dough gently in half, without creasing. Then fold in half again, also without creasing.
6. Lift folded dough into pie pan with point in center of pan. Unfold dough, patting it into place. Crimp the edge if you wish.
7. If your recipe calls for a baked crust, use a fork to prick the crust in several places over the bottom and sides. Bake at 400° for 10–12 minutes, until lightly browned.
Exchange List Values
• Starch 0.5
• Fat 1.0
Basic Nutritional Values
• Calories 80 (Calories from Fat 35)
• Total Fat 4 gm (Saturated Fat 0.6 gm, Trans Fat 0.4 gm, Polyunsat Fat 0.9 gm, Monounsat Fat 1.7 gm)
• Cholesterol 0 mg
• Sodium 50 mg
• Potassium 15 gm
• Total Carb 10 gm
• Dietary Fiber 0 gm
• Sugars 0 gm
• Protein 1 gm
• Phosphorus 10 gm
Lemon Pie for Beginners
Jean M. Butzer
Batavia, NY
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 10–12 minutes
Cooling Time: 15 minutes
9-inch baked pastry shell (see page 203)
½ cup Splenda
4 Tbsp. cornstarch
¼ tsp. salt
1¾ cups water, divided
3 egg yolks, slightly beaten
2 Tbsp. trans-fat-free tub margarine
⅓ cup lemon juice
meringue or whipped cream, optional
1. Combine Splenda, cornstarch, salt, and ¼ cup water in 1½ quart microwave safe bowl.
2. Microwave remaining ¼ cup water on high until boiling. Stir into sugar mixture.
3. Microwave 4 to 6 minutes until very thick, stirring every 2 minutes.
4. Mix a little hot mixture into egg yolks. Blend yolks into sugar mixture.
5. Microwave 1 minute more.
6. Stir in margarine and lemon juice.
7. Cool for 15 minutes and pour into pie shell.
8. If desired, top with meringue and brown in oven for 10–15 minutes at 350° or serve with whipped cream.
Tips:
1. To make a meringue, beat 3 egg whites adding ¼ tsp. cream of tartar and 3 Tbsp. sugar slowly. Continue beating until stiff peaks form. Cover the lemon filling with meringue to edge of crust. Bake in 350° oven for 10–12 minutes or until meringue is golden.
2. Using the microwave is so much easier than cooking the filling on the top of the stove. You don’t have to worry about it sticking or burning to the bottom of the pan.
Exchange List Values
• Carbohydrate 1.5
• Fat 1.0
Basic Nutritional Values
• Calories 140 (Calories from Fat 55)
• Total Fat 6 gm (Saturated Fat 1.4 gm, Trans Fat 0.2 gm, Polyunsat Fat 1.6 gm, Monounsat Fat 2.3 gm)
• Cholesterol 70 mg
• Sodium 125 mg
• Potassium 25 gm
• Total Carb 21 gm
• Dietary Fiber 0 gm
• Sugars 12 gm
• Protein 2 gm
• Phosphorus 30 gm
Creamy Peanut Butter Dessert
Kristine Martin
Newmanstown, PA
Makes 16 servings, 2¼” × 3¼” rectangle per serving
Prep. Time: 15 minutes
Chilling Time: 30 minutes + 3 hours
Crust:
1¾ cups graham cracker crumbs
¼ cup trans-fat-free tub margarine
2 Tbsp. peanut butter
Filling:
8 oz. fat-free cream cheese, softened
½ cup peanut butter
½ cup granular Splenda
2 tsp. vanilla
16 oz. fat-free frozen whipped topping, thawed
3 Tbsp. chocolate syrup
1. Combine cracker crumbs, margarine, and peanut butter. Mix well. Set aside ½ cup for topping.
2. Press remaining crumb mixture into greased 9 × 13 baking dish.
3. Cover and refrigerate 30 minutes.
4. Meanwhile, make the filling. In a mixing bowl, beat cream cheese and peanut butter until smooth.
5. Beat in Splenda and vanilla. Fold in whipped topping.
6. Spoon filling over chilled crust.
7. Drizzle with chocolate syrup. Sprinkle with reserved ½ cup crumbs.
8. Cover. Freeze for at least 3 hours before serving.
9. Remove from freezer 15 minutes before serving.
Warm Memories:
I take this often to hot and cold dish dinners. Everyone always thinks it has ice cream in it, which it doesn’t so it’s a lot easier to keep from melting than something with ice cream. I always get requests for the recipe.
Tip:
This dessert can be frozen up to three months, so it’s convenient to make ahead for many occasions.
Exchange List Values
• Carbohydrate 1.5
• Fat 1.5
Basic Nutritional Values
• Calories 180 (Calories from Fat 70)
• Total Fat 8 gm (Saturated Fat 1.6 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.6 gm, Monounsat Fat 3.4 gm)
• Cholesterol 5 mg
• Sodium 225 mg
• Potassium 145 gm
• Total Carb 21 gm
• Dietary Fiber 1 gm
• Sugars 9 gm
• Protein 5 gm
• Phosphorus 140 gm
Rhubarb Dessert
Ruth Schiefer
Vassar, MI
Makes 20 servings, 2¼” square per serving
Prep. Time: 20 minutes
Cooking Time: 15 minutes
Cooling Time: 30 minutes
2 cups + 2 Tbsp. granular Splenda, divided
8 cups diced rhubarb
1 cup water
3 Tbsp. cornstarch
0.3-oz. pkg. sugar-free raspberry gelatin
2 cups graham cracker crumbs
½ cup trans-fat-free tub margarine, melted
8 oz. fat-free frozen whipped topping, thawed
1½ cups mini marshmallows, melted
1-oz. pkg. fat-free, sugar-free instant vanilla pudding
1½ cups fat-free milk
1. Combine 2 cups Splenda, rhubarb, water, and cornstarch in saucepan.
2. Bring to a boil, stirring frequently. Cook until thickened and clear.
3. Remove saucepan from heat. Stir in powdered gelatin.
4. Cool at least 30 minutes.
5. Mix graham cracker crumbs, margarine, and 2 Tbsp. Splenda. Set aside ⅓ cup for topping.
6. Press remaining crumbs in bottom of greased 9 × 13 pan to form crust.
7. Spread cooled rhubarb over crust.
8. In microwave safe bowl, melt marshmallows in microwave. Check and stir until smooth.
9. Mix together melted marshmallows and whipped topping, stirring vigorously to combine.
10. Spread mixture over rhubarb layer.
11. Mix vanilla pudding with milk for 2 minutes until thickened.
12. Gently spread pudding over marshmallow layer.
13. Sprinkle reserved crumbs on top. Refrigerate.
Tip:
Keep cold. Cut in squares.
Exchange List Values
• Carbohydrate 1.5
• Fat 1.0
Basic Nutritional Values
• Calories 135 (Calories from Fat 40)
• Total Fat 4.5 gm (Saturated Fat 0.9 gm, Trans Fat 0.0 gm, Polyunsat Fat 1.7 gm, Monounsat Fat 1.4 gm)
• Cholesterol 0 mg
• Sodium 175 mg
• Potassium 195 gm
• Total Carb 21 gm
• Dietary Fiber 1 gm
• Sugars 10 gm
• Protein 2 gm
• Phosphorus 85 gm
Fresh Peach Delight
Jan Mast
Lancaster, PA
Makes 20 servings, 2¼” square per serving
Prep. Time: 20 minutes
Cooking/Baking Time: 35 minutes
Cooling Time: 1½ hours
½ cup trans-fat-free tub margarine
2 Tbsp. Splenda Brown Sugar Blend
1 cup chopped pecans
1 cup + 2 Tbsp. flour
8 oz. fat-free cream cheese, softened
1 cup confectioners sugar
1 tsp. vanilla
2 cups frozen whipped topping, thawed
2 Tbsp. cornstarch
⅓ cup granular Splenda
1½ cups water
0.3-oz. box sugar-free peach gelatin
4 cups sliced fresh peaches
1. To make a crust, combine margarine, Splenda, pecans, and flour. Press into a 9 × 13 baking pan.
2. Bake at 350° for 25 minutes. Cool at least 30 minutes.
3. Beat cream cheese until soft and smooth. Beat in vanilla and confectioners sugar.
4. Fold in whipped topping.
5. Spread filling on cooled crust.
6. To make topping, combine cornstarch and granular Splenda in a saucepan. Add water.
7. Cook until boiling. Boil and stir for 2 minutes.
8. Add gelatin and stir well. Allow to cool at least 30 minutes.
9. Combine gelatin mixture with sliced peaches and stir gently.
10. Refrigerate until cool but not gelled—between 15–30 minutes.
11. Pour cooled topping over filling.
12. Chill and cut into squares to serve.
Warm Memories:
Everyone loves this yummy dessert. It works well with fresh strawberries, fresh blueberries, etc. Just change the gelatin flavor and fruit for your own variation!
Exchange List Values
• Carbohydrate 1.5
• Fat 1.5
Basic Nutritional Values
• Calories 165 (Calories from Fat 70)
• Total Fat 8 gm (Saturated Fat 1.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.6 gm, Monounsat Fat 3.5 gm)
• Cholesterol 0 mg
• Sodium 125 mg
• Potassium 140 gm
• Total Carb 21 gm
• Dietary Fiber 1 gm
• Sugars 11 gm
• Protein 3 gm
• Phosphorus 105 gm
Beside each dish of food on the buffet, place a stack of cards with its recipe written on them. Then guests can take the recipe if they wish.
Anita Troyer, Fairview, MI
Mom’s Baked Rice Pudding
Stacie Skelly
Millersville, PA
Makes 6 servings, about ½ cup per serving
Prep. Time: 5 minutes
Baking Time: 1½ hours
Cooling Time: 30 minutes
1 quart (4 cups) 1% milk
½ cup white rice (not instant)
½ cup granular Splenda
pinch of salt
1 Tbsp. vanilla
cinnamon or nutmeg
1. Mix together milk, rice, Splenda, salt, and vanilla.
2. Pour into buttered 1½ quart casserole
3. Bake at 325° for 1½ hours. Stir every 20 minutes.
4. Sprinkle with cinnamon or nutmeg.
5. Cool at least 30 minutes and serve warm, or chill for several hours and serve cold.
Exchange List Values
• Starch 1.0
• Fat-Free Milk 0.5
Basic Nutritional Values
• Calories 140 (Calories from Fat 15)
• Total Fat 2 gm (Saturated Fat 1.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.1 gm, Monounsat Fat 0.5 gm)
• Cholesterol 10 mg
• Sodium 100 mg
• Potassium 265 gm
• Total Carb 23 gm
• Dietary Fiber 0 gm
• Sugars 11 gm
• Protein 7 gm
• Phosphorus 170 gm
Cracker Pudding
Anna Musser
Manheim, PA
Makes 6 servings, about 7 oz. per serving
Prep. Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours
1 quart (4 cups) fat-free milk
1 cup coarse saltine cracker crumbs
½ cup egg substitute
¾ cup granular Splenda
⅓ cup flaked coconut
pinch salt
1 Tbsp. vanilla
1. Combine milk and cracker crumbs in saucepan.
2. Heat to steaming.
3. In a mixing bowl, beat egg substitute, Splenda, coconut, and salt.
4. Add egg mixture to hot milk, stirring continuously.
5. Bring to boil, stirring.
6. Add vanilla. Boil 1 minute longer.
7. Pour into a heatproof serving dish. Cover.
8. Refrigerate until chilled, 2 hours.
Variation:
Top the cold pudding with 1½ cups whipped cream and sprinkle with one crushed 5th Avenue candy bar.
Esther S. Martin
Ephrata, PA
Exchange List Values
• Fat-Free Milk 0.5
• Carbohydrate 1.0
• Fat 0.5
Basic Nutritional Values
• Calories 160 (Calories from Fat 25)
• Total Fat 3 gm (Saturated Fat 1.9 gm, Trans Fat 0.1 gm, Polyunsat Fat 0.5 gm, Monounsat Fat 0.4 gm)
• Cholesterol 5 mg
• Sodium 275 mg
• Potassium 320 gm
• Total Carb 23 gm
• Dietary Fiber 1 gm
• Sugars 14 gm
• Protein 9 gm
• Phosphorus 185 gm
Fruit Pudding
Penny Blosser
New Carlisle, OH
Phoebe M. Yoder
Bristol, IN
Makes 10 servings, about 5½ oz. per serving
Prep. Time: 20 minutes
8 oz. can pineapple, undrained
11-oz. can mandarin oranges, undrained
17-oz. can fruit cocktail packed in juice, undrained
⅓ cup coconut
2 Tbsp. lemon juice
1-oz. pkg. sugar-free fat-free lemon instant pudding
1 cup fat-free milk
2 bananas, sliced
1. Combine pineapple, mandarin oranges, fruit cocktail, coconut and lemon juice.
2. Combine pudding and milk and mix well.
3. Combine fruit mixture with pudding mixture and stir gently to combine all ingredients.
4. Immediately before serving, fold in sliced bananas.
Exchange List Values
• Fruit 1.0
• Carbohydrate 0.5
Basic Nutritional Values
• Calories 105 (Calories from Fat 10)
• Total Fat 1 gm (Saturated Fat 1.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.0 gm, Monounsat Fat 0.1 gm)
• Cholesterol 0 mg
• Sodium 145 mg
• Potassium 255 gm
• Total Carb 22 gm
• Dietary Fiber 2 gm
• Sugars 16 gm
• Protein 1 gm
• Phosphorus 115 gm
Easy Baked Apples
Willard and Alice Roth
Elkhart, IN
Makes 12 servings
Prep. Time: 20 minutes
Cooking Time: 6–8 hours
12 medium baking apples, 4 lbs. total
½ cup raisins
½ cup chopped nuts
½ cup Splenda Brown Sugar Blend
½ tsp. nutmeg
1 tsp. cinnamon
3 slices fresh lemon
1¼ cups boiling water
1. Wash and core whole apples. Starting at the stem, peel about ⅓ of the way down.
2. Fill each apple with raisins and nuts. Stack into slow cooker.
3. Combine Splenda, nutmeg and cinnamon in small saucepan. Add lemon slices and pour boiling water over everything. Boil ingredients together for about 5 minutes. Pour over apples in slow cooker.
4. Cover and cook on low 6–8 hours. Serve hot or cold.
Exchange List Values
• Fruit 1.5
• Carbohydrate 0.5
• Fat 0.5
Basic Nutritional Values
• Calories 155 (Calories from Fat 30)
• Total Fat 4 gm (Saturated Fat 0.4 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.4 gm, Monounsat Fat 0.5 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 230 gm
• Total Carb 33 gm
• Dietary Fiber 4 gm
• Sugars 22 gm
• Protein 1 gm
• Phosphorus 40 gm
Merry Fruit Compote
A. Catharine Boshart
Lebanon, PA
Makes 20 servings, about ½ cup per serving
Prep. Time: 15 minutes
Cooking Time: 15 minutes
Cooling Time: 30 minutes or more
2 12-oz. pkgs. pitted prunes
12-oz. bottle diet ginger-ale
8-oz. pkg. dried apricots
1 cup raisins
1 cup orange juice
1 tsp. minced, peeled ginger root, or ¼ tsp. ground ginger
1 stick cinnamon
20-oz. can pineapple chunks canned in juice
16-oz. can pear halves canned in juice
½ cup granular Splenda
1. In 5-quart saucepan combine prunes, ginger-ale, apricots, raisins, orange juice, ginger and cinnamon. Bring to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until fruit is tender.
2. Drain pineapple chunks and pear halves. Cut each pear in half lengthwise.
3. To fruit mixture in saucepan add pineapple, pears, and corn syrup. Stir gently with rubber spatula to mix well.
4. Cool at least 30 minutes before serving or refrigerate and serve chilled.
Exchange List Values
• Fruit 2.5
Basic Nutritional Values
• Calories 145 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.0 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 465 gm
• Total Carb 38 gm
• Dietary Fiber 4 gm
• Sugars 27 gm
• Protein 2 gm
• Phosphorus 40 gm
Lime Poppy Seed Fruit Salad
Diann Dunham
State College, PA
Makes 4½ cups, ½ cup per serving, 9 servings total
Prep. Time: 20 minutes
2 cups pineapple chunks, fresh or canned, juice reserved
1 orange, peeled and chopped
1 kiwi fruit, peeled and sliced
1 cup red or green grapes
1 cup quartered strawberries
Dressing:
¼ cup reserved pineapple juice
¼ tsp. grated lime peel
2 Tbsp. fresh lime juice
1 Tbsp. honey
1 tsp. poppy seeds
whole strawberries, optional
1. Mix pineapple chunks, orange, kiwi, grapes, and strawberries in a bowl.
2. In a separate bowl, mix dressing ingredients. Add dressing to salad.
3. If desired, garnish with a few whole strawberries before serving.
Tips:
1. It looks very pretty in a clear bowl.
2. The salad is best made and eaten the same day. Strawberries get mushy if stored too long.
Warm Memories:
People can’t tell why it tastes better than other fruit salads. The lime juice and peel with the honey gives it a refreshing taste. I have used it for many years. I first made for a special Mother & Daughter brunch.
Good Go-Alongs:
It’s lovely for a simple dessert with shortbread cookies or coconut macaroons.
Exchange List Values
• Fruit 1.0
Basic Nutritional Values
• Calories 70 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.2 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 180 gm
• Total Carb 17 gm
• Dietary Fiber 2 gm
• Sugars 14 gm
• Protein 1 gm
• Phosphorus 20 gm
Healthy Fruit Salad
Ida C. Knopp
Salem, OH
Makes 8 servings, about ½ cup per serving
Prep. Time: 15 minutes
3 tart red apples, chopped
3 oranges, chopped
½ cup chopped celery
⅓ cup raisins
⅓ cup chopped nuts
2 Tbsp. honey
2 Tbsp. lemon juice
1. In a serving bowl toss apples, oranges, celery, raisins and nuts.
2. In a small bowl combine honey and lemon juice. Drizzle over fruit salad and serve.
Exchange List Values
• Fruit 1.5
• Fat 0.5
Basic Nutritional Values
• Calories 120 (Calories from Fat 30)
• Total Fat 4 gm (Saturated Fat 0.3 gm, Trans Fat 0.0 gm, Polyunsat Fat 2.4 gm, Monounsat Fat 0.5 gm)
• Cholesterol 0 mg
• Sodium 5 mg
• Potassium 250 gm
• Total Carb 24 gm
• Dietary Fiber 3 gm
• Sugars 19 gm
• Protein 2 gm
• Phosphorus 40 gm
Frozen Fruit
Anna A. Yoder
Millersburg, OH
Makes 20 servings, 2¼” square per serving
Prep. Time: 15 minutes
Freezing Time: 3 hours or more
Standing Time: 2 hours
3 cups water
1½ cups granular Splenda
8 medium bananas, sliced
20-oz. can crushed pineapple packed in juice
6-oz. can frozen orange juice, undiluted
1. Combine water and sugar and let stand to dissolve.
2. Combine bananas and pineapple. Set aside.
3. Add orange juice to sugar water. Pour mixture over bananas and pineapple, stirring gently until mixed. Pour into 9 × 13 baking dish with a lid. Cover dish and freeze for at least 3 hours.
4. Remove from freezer 2 hours before serving.
Variation:
Add some sliced fresh peaches and a small bottle of maraschino cherries. Pour ginger-ale over slush immediately before serving.
Veva Zimmerman Mumaw
Hatfield, PA
Exchange List Values
• Fruit 1.5
Basic Nutritional Values
• Calories 85 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.1 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 285 gm
• Total Carb 21 gm
• Dietary Fiber 2 gm
• Sugars 15 gm
• Protein 1 gm
• Phosphorus 20 gm
Fruit Slush
Julette Rush
Harrisonburg, VA
Makes 16 servings, about 6 oz. per serving
Prep. Time: 20 minutes
Freezing Time: 5–12 hours
½ cup granular Splenda
2 cups boiling water
6-oz. can frozen orange juice
12-oz. can apricot nectar
6 bananas, firmly ripe, mashed
1 Tbsp. lemon juice
20-oz. can crushed pineapple, undrained
16-oz. frozen no-sugar-added strawberries
1. In large bowl, dissolve Splenda in 2 cups boiling water.
2. Add frozen orange juice and 2 cans of water. Add apricot nectar.
3. Mash the bananas with the lemon juice to prevent browning. Add them to the bowl.
4. Add pineapple and strawberries. Stir all gently together.
5. Put bowl in freezer. Stir once an hour for 5 hours until slushy.
Tips:
For a potluck event, make this a day or more in advance. Get it out of the freezer 2–3 hours ahead of time to get to the right slushy consistency. Time to thaw may vary greatly depending on your home’s temperature. The slush keeps indefinitely in the freezer.
Exchange List Values
• Fruit 2.0
Basic Nutritional Values
• Calories 105 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.1 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 365 gm
• Total Carb 27 gm
• Dietary Fiber 3 gm
• Sugars 18 gm
• Protein 1 gm
• Phosphorus 25 gm
With a busy life, it is nice to have potluck dishes that can be made a day or two ahead of time.
Sue Hamilton, Benson, AZ
Grandma Moley’s Fruit Salad
Elva Evers
North English, IA
Makes 8 servings, about 6½ oz. per serving
Prep Time: 15 minutes
Cooking Time: 8-10 minutes
Standing Time: 20 minutes
20-oz can juice-packed pineapple chunks
1 orange
1 lemon
6–8 pkgs. sugar substitute
2 Tbsp. minute tapioca
6 small apples, cored and diced
2 bananas, sliced
1. Drain pineapple chunks, reserving juice.
2. Squeeze juice from orange and lemon. Combine all juices, sugar and tapioca. Let stand for about 5 minutes.
3. Heat mixture in microwave for 8–10 minutes, stirring every 2 minutes, until it thickens and tapioca is transparent. Cool.
4. Combine apples and pineapples. Fold in cooled dressing.
5. Immediately before serving, slice in bananas.
Exchange List Values
• Fruit 2.0
Basic Nutritional Values
• Calories 130 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.1 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.1 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 310 gm
• Total Carb 33 gm
• Dietary Fiber 3 gm
• Sugars 24 gm
• Protein 1 gm
• Phosphorus 20 gm
Rhubarb Tapioca
Carol Weber
Lancaster, PA
Elaine Gibbel
Lititz, PA
Makes 6 servings
Prep. Time: 10 minutes
Soaking Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 1 hour
2 Tbsp. tapioca
⅓ cup cold water
2 cups chopped rhubarb
½ cup granular Splenda
¾ cup water
1 pint frozen strawberries
6 Tbsp. fat-free whipped topping, divided
1. Soak tapioca in ⅓ cup cold water for 20 minutes.
2. Cook rhubarb, Splenda and ¾ cup water until rhubarb is soft, about 5 minutes. Add tapioca slowly. Cook until mixture is transparent.
3. Fold in strawberries. Cool.
4. Divide among 6 dessert cups and top each cup with a tablespoon of whipped topping.
Exchange List Values
• Carbohydrate 1.0
Basic Nutritional Values
• Calories 55 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.0 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 5 mg
• Potassium 195 gm
• Total Carb 13 gm
• Dietary Fiber 2 gm
• Sugars 5 gm
• Protein 1 gm
• Phosphorus 15 gm
Prep as much as possible, so that you can enjoy your guests or family during the meal. Sharing food around your table is precious time, don’t miss it.
Julie Horst, Lancaster, PA
Orange Tapioca Fruit
Carol Eberly
Harrisonburg, VA
Makes 15 servings, about 5 oz. per serving
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 2–4 hours
½ cup minute tapioca
1 quart water
½ cup granular Splenda
6-oz. frozen orange juice concentrate
2 14-oz. cans mandarin oranges, drained
2 15-oz. cans sliced peaches, drained
1 banana, sliced
1. In a saucepan, heat water, Splenda, and tapioca, stirring often.
2. Cook until clear.
3. Remove from heat and stir in juice concentrate until dissolved.
4. Mix in fruit. Pour into serving dish.
5. Chill for 2–4 hours.
6. Stir in bananas just before serving.
Variation:
Use 20-oz. pineapple instead of fruit above. Use its juice, plus 6-oz. pineapple juice to make 1 quart liquid. Use same method above, adding 12 oz. frozen orange juice concentrate. Also delicious topped with whipped cream.
Ruth Hershey
Paradise, PA
Exchange List Values
• Carbohydrate 1.0
Basic Nutritional Values
• Calories 75 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.0 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 5 mg
• Potassium 210 gm
• Total Carb 19 gm
• Dietary Fiber 1 gm
• Sugars 13 gm
• Protein 1 gm
• Phosphorus 20 gm
Fruit Tapioca
Anna Weber
Atmore, AL
Makes 20 servings
Prep. Time: 15 minutes
Cooling Time: 1 hour
Cooking Time: 5 minutes
7 cups water
1 cup minute tapioca
1 cup granular Splenda
12-oz. can frozen orange concentrate
2 bananas, sliced
2 oranges, peeled, segments diced
1. Bring water to a boil and add tapioca and Splenda. Boil for 1 minute or until tapioca appears clear.
2. Remove from heat and add frozen concentrate. Mix well and cool.
3. Immediately before serving, fold in fruit slices.
Exchange List Values
• Starch 0.5
• Fruit 1.0
Basic Nutritional Values
• Calories 85 (Calories from Fat 0)
• Total Fat 0 gm (Saturated Fat 0.0 gm, Trans Fat 0.0 gm, Polyunsat Fat 0.0 gm, Monounsat Fat 0.0 gm)
• Cholesterol 0 mg
• Sodium 0 mg
• Potassium 230 gm
• Total Carb 21 gm
• Dietary Fiber 1 gm
• Sugars 13 gm
• Protein 1 gm
• Phosphorus 20 gm