PART 2 OF RECIPES4 ALL GIVING BACK
THIS IS PART 2
LOVE, RAE
Sweets
Crustless Pumpkin Pie
15 oz. can pumpkin
12ox can skim evaperated milk
3/4 cup egg substitute or 3 egg whites
1/2 tsp. salt
1 T. pumpkin pie spice
1 tsp. vanilla
1 cup splenda
ombine all ingredients & beat until smooth .Pour into greased (pam) 9 1/2" glass pie plate. Bake @ 400* for 15 minutes , then @ 325* for 45 minutes until knife comes out clean from the center
Carmel apple salad
Whisk together: 1 tub cool whip (whichever kind you prefer Ü) 1 pkg SF butterscotch instant pudding (powder only) Stir in: 3-4 peeled and diced apples (I leave the skin on one apple for a little color in the salad) 1/2 c. chopped peanuts. Cover and chill until ready to serve.
Cherry Cheesecake
1/3 cup slenda 2 eggs 8oz of cream cheese Add any fruit that you like to it... I added SF cherries and a tablespoon of the juice that is with them ... YUMMMY Blend it all together Put it in graham cracker crust Bake at 350 For 23-30 min. (depending on your oven) put in fridge and let cool... then put whip cream on it and your done
Banana Nut Bread
Bisquick makes this banana bread easier.
INGREDIENTS:
1-1/3 cups mashed very ripe bananas (2-3 large)
2/3 cup splenda
1/4 cup milk
3 tablespoons vegetable oil (or applesauce)
1/2 teaspoon vanilla
3 eggs
2-2/3 cups Reduced Fat Bisquick
1/2 cup chopped nuts
PREPARATION: Heat oven to 350°. Grease bottom only of loaf pan, 9X5X3 inches In a large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Bake banana nut bread for 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan and remove to wire rack to cool completely
Sugar Free Fudge Candy
1/4 c. diet margarine
2 oz. unsweetened chocolate
24 packets Equal sweetener
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese (softened
Optional: 1/2 c. chopped nuts
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator.
Banana Nut Muffins
1 box of banana nut mix (low carb kind from walmart)
1 small bag of walnuts(chopped)
2 scoops of protein...(i use banana cream 100% whey protein)
Follow what the box of banana nut says then add in ur protein if its too thick add in some milk then pour into the muffin pan or bread pan and bake as the box says.
FRUIT CANDY BARS (Yield: 24 bars)
1 env. unflavored gelatin 1/4 cup (60 mL) water 1 cup (250 mL) dried apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL) flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract
Instructions:
Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually.
HOMEMADE CHOCOLATE FUDGE PROTEIN BAR RECIPE
7 scoops (2 1/3 cups) Chocolate Whey Protein 1/2 cup melted butter 4 oz FF cream cheese (8 protein;4 carbs) 1/2 cup walnuts, if desired (10 protein; 5 carbs)
Melt butter & cream cheese in microwave and stir until smooth. Mix in protein powder. Stir until mixed. This will be very thick and hard to stir. Add chopped walnuts and mix. Put in a greased bread pan. Chill. Cut into 8 pieces. When firm, you can wrap each piece in plastic wrap and store in fridge. Yield: 8 generous bars. Protein per bar: 17.5 Carbs per bar: 2.43 These come out chewy and look like fudge.
SF STRAWBERRY PIE
3 cups (750 ml) frozen unsweetened or fresh strawberries 1 cup (250 ml) water 1 packet unflavored gelatin 1 tbsp (15 ml) cornstarch 1 egg, separated 1/3 cup Splenda® 1 tsp. (5 ml) vanilla 1/2 tsp (2 ml) almond extract 1/4 cup (50 ml) instant skim milk powder 1/4 cup (50 ml**** water 9 inch Graham Cracker Crust (see our recipe)
Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set.
Makes 6 servings. Each serving: 1/6 pie including crust
Peanut Butter Cookies
1 cup Power Butter Peanut Butter 3/4 cup Splenda Brown Sugar for Baking
1/4 cup Splenda
1 egg 2 t vanilla Mix together. Form into balls about the size of walnuts.
Place on cookie sheet and press with fork dipped in splenda.
Bake 10 - 12 minutes at 350.
Makes about 18 - 24 cookies.
Luscious Lemon Meringue Pie
1 refrigerated unbaked 9 inch pie crust 1 1/2 cups Splenda granular (for pie) 1/2 cups Splenda granular (for meringue) 6 tablespoons cornstarch 1 3/4 cups diet lemon-lime soda pop 2 egg yolks 2 tablespoons + 2 teaspoons reduced-calorie margarine 1/2 cup lemon juice 6 egg whites (I love the carton in the refrigerated section of the grocery) 1/2 teaspoon vanilla extract
Preheat oven to 425 degrees Place piecrust in 9 inch pie plate, flute edges, ***** bottom and sides. Bake for 8 to 10 min. or until lightly browned. Place on wire rack and allow to cool completely. Lower heat to 350 degrees. In a medium saucepan combine: 1 1/2 cups Splenda Gradually stir in lemon lime soda Cook over medium-high heat until mixture thickens and starts to boil, stirring constantly Lower heat and simmer for 2 min. Remove from heat. Stir egg yolks into mixture. Continue cooking for 2 minutes or until mixture comes to a boil, stirring constantly. Remove from heat Add margarine and lemon juice NOTE: add lemon juice to taste. 1/2 cup will make a very tart pie so use a bit less if desired. Mix well to combine. Pour hot mixture into cooled piecrust.
In large bowl beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 cup Splenda and vanilla extract. Continue beating until stiff peaks form. Spread meringue evenly over filling mixture, being sure to seal to edge of piecrust. Bake for 12 to 14 min. until meringue starts to turn golden brown. Place pie plate on wire rack to cook for 45 min. Refrigerate for at least 2 hours.
Cherry Pie
FILLING:
2 (16 ounce) cans tart cherries (no sugar added) 1 cup sugar (just replace the sugar with a cup of granulated Splenda) 3 tablespoons quick-cooking tapioca 1/4 teaspoon almond extract 1/4 teaspoon salt 1 tablespoon butter or margarine
Drain cherries, reserving 1/4 cup juice. Mix cherries, juice, sugar, tapioca, extract, salt; pour into the crust. Dot with butter . Top with a lattice crust. Bake at 375 degrees F for 55-60 minutes. Easy! I'm going to use 3 cans of cherries this time since it didn't make enough for my big pie plate. I just use the Pillsbury refrigerated crust which is simple and tastes great. I love baking with my daughters but I draw the line at making pie crust from scratch. :)
Strawberry Cheesecake
Mix one serving of vanilla protein according to directions. Then, add three tablespoons of Jell-O's no-bake, reduced-fat cheesecake mix, three low-fat vanilla wafers, and four frozen strawberries. Blend at high speed for 45 seconds and serve.
