IN NEED OF DESERT RECIPIES....PLZ HELP

Hi everyone.... Lately I've been having a sweet tooth and I'm need of some good desert recipies. If anyone has any cookies, cheesecakes, and or cakes please send them to my email. [email protected]

These are some that I have collected thru my WL Journey...hope they are helpful....they have come from members here and other places....Have a great day... Jannine 357/163/157 Sweets Oven baked apple pancake 3 apples peeled and thinly sliced 2 tablespoons butter 3 large eggs 1/2 milk (I use 1%) 1/2 cup whole wheat flour 1 blob sour cream (big spoon full) 1/4 tsp salt 1tsp cinnamon 1/3 cup Splenda brown sugar 1/3 cup Splenda preheat oven to 350 In a 10 inch iron skillet on med/low melt butter, add apples and cinnamon coo****il apples are almost tender, add Splenda brown and white sugars. while the apples are cooking beat eggs until foamy add the sour cream, milk, whole wheat flour (bet buckwheat would be good too) and salt. Beat batter just until smooth, pour over hot apple mixture and put immediately into the oven. Bake for about 20 minutes or until the pancake has puffed. Serve warm with a little SF syrup. Crustless Pumpkin Pie 15 oz. can pumpkin 12ox can skim evaporated 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 Combine 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 Splenda 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 your 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. 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. 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. Post a reply View Raelene Crotty's profile Send Personal Message to Raelene Crotty Add this member to your friends list Find other messages posted by Raelene Crotty 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 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, and ***** 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. Frothy Holiday Eggnog 1/4 Cup Egg Beaters 1/2 Cup Simply Smart Milk 1 Envelope No Sugar Added Carnation Instant Breakfast Vanilla Nutmeg + Cinnamon to taste 3-5 ice cubes 1 tsp vanilla Whip together at high speed for 15 seconds. Makes 1 cup. 16 grams of protein/serving 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. Frozen Fantasy Choc PB Cups by:orchidsprite 1 container Fat Free Cool Whip 1/3- 1/2 cup all natural Peanut Butter 2 oz. Lite or SF Hershey's Choc Syrup Line Muffin pans with foil liners. Combine PB and 1 cup of Cool Whip with a whisk. Fold in remaining Cool Whip and Choc Syrup. Spoon in into cups and freeze. Should make 12 cups 80 calories 3.3 grams fat 10 carbs 2g protein I also spread this into a pie shell and served as pie. Also added peanuts on top with a drizzle of choc syrup to look fancy. Pinto Bean Pie(Imitation Pecan Pie) 1/2 cup Splenda 1 cup Splenda Blend brown sugar 1/2 cup butter of margarine 1 heaping cup cooked, mashed Pinto Beans 2 eggs, beaten 1 tsp vanilla 9-inch unbaked pie shell Blend sugars, eggs, and butter until creamy. Add beans and vanilla. Pour into 9-inch unbaked shell. Bake at 375 degrees for 20 minutes. Then turn oven to 350 degrees and bake for 25 minutes or until knife inserted in center comes out clean. I know there is 6g Protein in a serving. Carbs are high if you eat the crust (of course) so just eat the filling or put it into the pan without a crust. Serve with SF whipped cream. Very yummy. Some folks decorate the pie with pecans around the edges. Chocolate Peanut Butter Cup Pie Prep Time: 15 min Total Time: 3 hr 15 min Makes: 8 servings 1/4 cup creamy peanut butter 1 cup cold milk 2 scoops of Chocolate Protein Powder 1 pkg. (4-serving size) SF JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) SF COOL WHIP Whipped Topping, thawed, divided PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whis****il well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping. REFRIGERATE 3 hours or until set. Store any leftover pie in refrigerator.

Thanks for sharing, these sound great! I will be trying some of these soon! Hugz Dawn

Here is another one just got today: Apple Crisp 4 cups apples, peeled, cored and sliced (Recommend: Granny Smith or Cortland) 1/3 cup Splenda 1 tablespoon Krusteaz Pancake Mix 1 teaspoon Cinnamon 1/4 cup + 1 T Splenda Brown Sugar 1 cup rolled Oats 1/4 cup Krusteaz Pancake Mix 1/3 cup butter, melted Mix together 1/3 cup Splenda, 1 tablespoon Krusteaz Pancake Mix, and cinnamon. Add apple slices and toss to coat. Spread out in buttered baking dish. Combine brown sugar, oats, remaining Krusteaz Pancake Mix, and butter. Crumble over apple mixture and bake at 350 degrees F. for 30 minutes. Top with sf whipped cream or sf cool whip (optional) Variations: Use equal amount of Pears instead of apples; use 1/2 apples and 1/2 pears and 1/2 tsp. nutmeg; use 3 cups peeled, pitted and cubed peaches instead of apples. Jannine 357/163/157

Here is another good idea. 1 package break and bake SF cookie dough 1 3oz package of cream cheese 1 packet of Splenda Fresh sliced strawberries Pilsburry makes a SF Break and Bake Chocolate Chip Cookie. Bake according to directions, let 1 3oz package of cream cheese come to room temp and stir in 1/2 package of Splenda (the enitre package may be used). Let cookies cool completely, spread cream cheese mixture over each cookie and top with fresh sliced strawberries. Any fruits you like may be used such a Kiwi, Bananas or Berries. These make good individual desserts for the family. They are yummy too!