new recipe I got from another board for all of u with a sweet tooth

Vanilla Egg Custard ~~~~~~~~~~~~~ 4 large eggs 1 cup skim milk 1 1/2 cups evaporated fat free milk 1/2 cup splenda 2 teaspoons vanilla extract Pinch of kosher salt Freshly grated nutmeg Preheat oven to 325. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour though a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each cup. Pour enough ho****er in the roasting pan to come up halfway up the sides of the cups. Bake 30-35 mins, until the custards are set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

Pumpkin Spice Cheesecake Bars 1 serving cooking spray = (5 one-second sprays per serving) 9 whole reduced-fat cinnamon graham crackers 3 Tbs butter 16 oz fat-free cream cheese 1 cup sugar 2 cups fat-free sour cream 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 3 large eggs 1 cup canned pumpkin 1 Preheat oven to 325 degrees. Coat a 9- by 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9- by 13-inch nonstick pan. 2 Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl. 3 Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a for****il completely moistened. 4 Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling. 5 Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated. 6 Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined. 7 Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.) 8 Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top. 9 Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving. 10 This recipe yields 18 servings. 11 Points® Value: 3 12 Comments: Serve these rich, creamy bars with a hot cup of mulled cider for a perfect holiday treat. Bake and refrigerate for up to three days before serving. Servings: 18

Ok I thnk I have finally found the one I want to make for thanksgiving...just will make it in ramikins without the crust.....found this on foodtv.com No Sugar Pecan Pie Recipe courtesy Gale Gand Ingredients 3 eggs 5 teaspoons sugar substitute for baking 1 cup sugar free breakfast syrup 1/3 cup butter, melted 1 cup pecan halves Pie dough for a single 9-inch crust Directions Preheat oven to 350 degrees F. Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve. Can u tell Im planning a healthy dinner this yr for all my family...We have about 30 every year...some yrs we have more.

YUM!!! Guess who will be trying this one??? I LOVE CHEESE CAKE!!! Thanks for finding it!! Linda