Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

Yields 20 squares

Nonstick cooking spray
1/4 cup butter
3/4 cup sugar substitute blend ( I recommend Splenda**)
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup creamy peanut butter***
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.

2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.

3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.

Tip: Before preheating oven remove one of the wire racks from oven to use as a cooling rack.

**Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
*** You can also use chunky peanut butter to get that crunch we all like.
PER BROWNIE USING SUBSTITUTE SWEETENER: 13 g carb.
1g fiber
True carbs.=12g

Apricot-orange Bread

Apricot Orange Bread

1 egg and a little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium,and low carb bread.But it still has a rich taste that even the kids love.
You can use this for a light dessert or for a snack. I also sometimes like a slice toasted with a pat of butter for breakfast.

Ingredients

1 (6 oz) package of dried apricots cut into small pieces
2 Cups water
2 Tbsp margarine
1 Cup sugar(or baking Splenda)
1 egg, slightly beaten
1 Tbsp freshly grated orange peel
3-1/2 Cups sifted all-purpose flour
1/2 Cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 Cup orange juice
1/2 Cup chopped pecans, (Option) (or your choice of nuts)

Directions

Preheat oven to 350º F.
Lightly oil two 9x5-inch loaf pan.

Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.


Cream together margarine and sugar.

By hand, beat in egg and orange peel.

Sift together flour, dry milk, baking powder, soda, and salt.
Add to creamed mixture alternately with reserved apricot liquid and orange juice.

Stir apricot pieces and pecans into batter.
Turn batter into prepared pans.
Bake for 40-45 minutes or until bread springs back when lightly touched in center.
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

Nutritional Info

Amount Per Serving
Calories: 100.0

Total Fat: 4.4 g
Cholesterol: 7.9 mg
Sodium: 28.3 mg
Carbs: 14.2 g
Dietary Fiber: 1.4 g
Total carbs=12.8 g

Pudding Cookies

Pudding Cookies
(By: Russell Wright)
This is a quick and easy cookie recipe using pudding--pick any flavor you like!
I chose chocolate, of course because like most women, I'm a chocolate lover. You can throw in some semi-sweet chocolate chips or even some pecans or walnuts. Play around with this recipe and come up with one you can call your own.


Original Recipe Yield 1 - 2 dozen

Ingredients

* 3/4 cup buttermilk baking mix
* 1/4 cup vegetable oil
* 1 egg
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup chopped walnuts (optional)

Directions

1. Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
2. Place teaspoonfuls on ungreased cookie sheet. Bake at 350* degrees F (175 degrees C) for 10 minutes or until toothpick comes out clean.

Servings Per Recipe: 24



Calories: 68

* Total Fat: 4.3g
* Cholesterol: 9mg
* Sodium: 140mg
* Total Carbs: 7.1g
* Dietary Fiber: 0.3g
* Protein: 1.1g

Mini-Pumpkin Pudding Pies

The chill of winter is in the air so it may be a good time to serve up some warm comfort food. How does warm mini-pies sound to you? One pie is enough for two but dessert lovers may want their own. You can make several and freeze some for later. These mini-pies would be great to serve at your next gathering.

Filling:

1 cup milk
2- 4 serving size pkg. butterscotch** "no sugar" instant pudding/pie filling mix
2- 15 oz cans pumpkin ( or you can use fresh pumpkin)***
1 tsp. pumpkin pie spice
Spiced Whipped Cream (optional)

To save on carbs I suggest using crust made from soy, wheat, or almond flour.
I have even tried flaxseed and all have worked great for these small pies.
Since the crust is small you may want to stick with the original white flour crust.

Crust:

In bowl combine 2+1/2 cups all-purpose flour
2 Tbsp. sweetener (Splenda Baking Sweetener works best)
1 tsp. salt

Using fork, cut 1/3 cup chilled shortening and 6 Tbsp. chilled unsalted butter,
cut into 1/2 inch pieces, until crumbly.
Using fork, stir in 8 to 9 Tbsp. ice water 1 Tbsp. at a time,until
dough just starts to form.
Knead 2 or 3 times in bowl.
Divide pastry into 8 portions.
On floured surface roll portions into 7in. circles
Line the 4 to 5 inch tart pans with pastry, trim edges.
Prick bottom with fork.
Pre-heat oven to 450°F
Bake crust 10 to 12 minutes, or until golden brown

In large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice.
Beat with electric mixer on medium speed for 2 minutes.
Divide mix among the prepared crust,spreading evenly.
Cover and chill for 2 hours to set.
To serve warm pop in microwave for 15 to 20 seconds or less.
Top with spiced whipped cream

To spice whipped cream , in chilled bowl combine 1/2 cup whipping cream, 1 Tbsp. of sugar or sweetener(Splenda) and 1/4 tsp. pumpkin pie spice. Beat with mixer on medium speed until soft peaks form.

** You can use other flavors if you don't care for butterscotch.

*** You can use any fruit pie filling as long as it is sugar free.
I like to make my own to be sure there isn't any added carbs. So give these a try and let me know how they turn out. Get creative and try something new like adding some nuts or some other treat inside these mini-pies.

Apple-Pecan Custard

I have been told that you can use other fruits to make this custard but I haven't tried any (yet) so I can't say if they will work as well as apples but who knows you may be the first to try. If so let us know how it turns out.

This Apple-Pecan Custard is also a
great tasting and healthy after school snack for the kids.

**Ingredients:

Nonstick cooking spray
1/2 cup unsweetened applesauce
1/3 cup milk
1 egg, slightly beaten
3Tbs. packed brown sugar substitute (Splenda)
1Tbs. butter,melted
1/2 tsp. vanilla
1/2 tsp. maple flavoring
3/4 cup chopped cooking apples (about 1 small apple)
1/3 cup rolled oats
2Tbs. chopped Pecans, toasted (see tip ****)
4 Tbs. whipped cream (see tip ***)

Instructions:

Preheat oven to 375°F. Lightly coat four 6-ounce ramekins with cooking spray. (Or use paper cups in a muffin pan). Place ramekins in a 15 x 10 x 1 inch pan.
In a medium bowl, combine applesauce, milk ,egg, brown sugar substitute, butter,vanilla, and maple flavoring. Stir in apple pieces and oats.
Divide evenly among ramekins. Bake about 25 minutes or until a knife inserted near center comes out clean. Cool. Sprinkle with pecans.

Makes about four 4 ounce servings.

nutrition, per serving
Calories 115,
fat 2g
chol. 8mg
sodium 63mg
carbs 13g
fiber 2g
pro.2g
True carbs=11g

**Tip: Double the recipe for 8 or triple for 12
***Tip: You can put a dollop of whipped cream on top to dress it up for a fancy dessert. Or use Splenda powdered sugar.
****Tip: You can use almonds or walnuts in place of pecans.

Splenda Tips

When using an artificial sweetener you may want to check what you are baking more often than when using sugar. Here are 2 tips to remember when using Splenda.

Browning
In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods.

Baked goods made with little or no sugar do not brown like recipes made with sugar.

To help achieve a more golden brown color when baking with SPLENDA Granulated Sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.


Bake times
Your baked goods made with SPLENDA® No Calorie Sweetener may bake more quickly than those made with sugar.

* Cakes: Check 7-10 minutes before the original recipe's expected bake time.
* Cookies, brownies and quick breads: : Check 3-5 minutes before the original recipe's expected bake time.

Gingerbread Men/Women Cookies

Just in time for the holidays. You can make theses as treats for your Halloween guest or for the little "spooks" who knock on your door. Or better still make and freeze a batch for Christmas. It all depends on how you decorate these cookies. There is no rule that says a gingerbread cookie has to look like the gingerbread man! Use your imagination and have fun with this cookie.

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¾ cup unsalted butter, room temperature
1 cup SPLENDA® Brown Sugar Blend
1 large egg
1 large egg yolk


Directions

Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.


Cream butter and SPLENDA® Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.


Preheat the oven to 350°F. Line a cookie sheet with parchment paper.


Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.


Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.

Note

Serving Size: 1 (4-inch) gingerbread cookie

Nutrition Facts

Servings Per Recipe: 30
Amount Per Serving

Calories:110
Calories from Fat:45
Total Fat:5.0g
Saturated Fat:3.0g
Cholesterol:25mg
Sodium:65mg
Total Carbs:13g
Dietary Fiber:0g
Sugars:7g
Protein:1g

In-A-Snap Cheesecake

This vanilla cheesecake can be thrown together in a snap. You can even change the flavor by using different flavored gelatin but most people prefer this plain vanilla which can be topped with the fruit of their choice. This make-ahead recipe is fast and delicious. Try it with a dollop of sugar-free jam or fruit slices on top. It's lip smacking good!

Makes 8 servings

Ingredients:

1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)
1 (9in)prepared graham cracker crust

Directions:

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese and vanilla in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

Top with desired fruit just before serving.

Chamomile Tea

Cooler days and even cooler nights, a great time to have a hot cup of tea to help us stay warm. So here is the tea that can do just that and more. Enjoy this tea with your dessert or by it's self. I for one just love a nice hot cup of tea after a delicious meal.

Chamomile Tea

Chamomile tea is well known for its calming effects. But it can also help diabetics.
Studies show that chamomile can also suppress enzymes that are linked to an increased risk of complications commonly associated with diabetes, such as vision, kidney and nerve damage.So adding a cup or two of chamomile tea to your daily routine isn't a bad idea - whether you have diabetes or not. Try drinking it with or right after meals, as chamomile has also been shown to aid in digestion and prevent heartburn and flatulence.

This tasty drink also boasts many other health benefits: It eases menstrual cramps, improves anxiety and sleep and treats the common cold. New research suggests that chamomile tea may also help people with diabetes.

Pumpkin Cookies.

Get ready for Halloween and the trick or treaters.
These cookies will be sure to please.
They are healthy and delicious.
Children as well as adults will love these spicy Pumpkin cookies.
They wont even know that they are good for their body. One bite
and they are hooked on these tasty treats. The beta-carotene is a
great cancer fighter.

Ingredients:

2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned plain pumpkin puree (See Ingredient notes)
3/4 cup packed light brown sugar or 1/3 cup *Splenda Sugar Blend for Baking (see Ingredient notes)
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Cooking Instructions:

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

3. Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

**Ingredient Notes: As you might suspect from its orange color, pumpkin puree is an excellent source of beta carotene.

*Substituting with Splenda: For nonbaking recipes, use Splenda Granular (boxed, not in a packet). For baking, use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutritional Information per Serving
Calories 68
Carbohydrates 12g
Fat 2g
Saturated fat 0
Mono unsaturated fat 1g
Protein 1g
Cholesterol 12g
Fiber 1g
Potassium 76g
True carbs=11g

Oatmeal-Date Cookies

The carb count for these cookies can be reduced by using the substituted ingredient in parenthesizes. Otherwise the carb count will be as listed.


Ingredients:

Nonstick cooking spray
1/2 cup packed light brown sugar ( or Splenda brown sugar)
1/4 cup butter, softened
1 egg plus 1 egg white, lightly beaten
1 Tbs. frozen apple juice concentrate, thawed
1 tsp. vanilla
1+1/2 cups all-purpose flour (or use any lower carb. flour like wheat, soy, or almond, mixed half and half with all-purpose flour)
2 tsp. baking soda
1/4 tsp. salt
1+1/2 cups uncooked quick oats
1/2 cup chopped dates (raisins, dried cranberries)


Preheat oven to 350°F
Lightly coat cookie sheet with nonstick cooking spray; set aside.
Beat sugar and butter in large bowl.
Add egg, egg white, apple juice concentrate and vanilla; mix well.
Add flour baking soda and salt; mix well.
Stir in oatmeal and dates.
Drop dough by rounded teaspoonfuls onto prepared cookie sheet.
Bake 8 to 10 minutes or until edges are very lightly browned.
Centers will still be soft.
Cool 1 minute before removing from cookie sheet, then remove to cooling racks
to finish cooling.

Makes 36 servings

Nutrients per serving
Calories 65
total fat:2g
Protein: 1g
Carbohydrates: 11g
Fiber: 1g
Sodium: 106mg
True carbohydrates=10g (less when using substitutes)

Splenda Conversion Chart

After receiving many questions about using the artificial sweetener Splenda and Baking Splenda I decided we may need a chart to help us when we use them in our baking. There is a difference in the amounts when using these sweeteners but I have tried them both and I have found Baking Splenda to be the best when used in any recipe you have to bake. Be sure to check chart for amount when using either sweetener.

Double Chocolate Brownies

Double Chocolate Brownies
For the Chocolate lover in you




Ingredients:

cooking spray
1/4 cup butter
2/3 cup sugar, granulated(see tip)*
1/2 cup water
1 teaspoon vanilla extract
1 cup flour, all-purpose**
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 cup chocolate chips, semisweet miniature
2 teaspoon sugar, powdered(see tip2)
Pecan pieces, chopped walnuts, or sliced almonds(optional)

Preparation:

Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking
pan with nonstick cooking spray, being careful not to coat sides of pan.

In a medium saucepan, melt butter; remove from heat.
Stir in granulated sugar, the water, and vanilla.
Stir in flour, cocoa powder, and baking powder until combined.
Stir in chocolate pieces. (and nuts)
Pour batter into prepared pan.

Bake for 15 to 18 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.

Carbs per serving
17g

*Tip 1: Use Splenda, Baking Splenda (see chart) or Altern in place of sugar.
Tip 2: Eat plain to reduce the carbs even more
**Tip 3: Use a mixture of 1/2 whole wheat and 1/2cake flour
for a lower carb count and a healthier brownie.

Blueberry Muffins

Blueberry Muffins
Warm and healthy muffins are soooo good you will be temped to eat more than one,
Just remember not to over do and count those carbs.


Muffins, Muffins, Muffins...Yes you can eat them!
Yumm,,,,,And they taste soooo good when eaten still warm from the oven?
Here are my favorites for you to try. I try to use the original recipe whenever
possible. But if you want to lower the carb count more you can by using Splenda
instead of sugar and substituting part of the flour with whole wheat, almond or soy flour.
Muffins may not rise as high when using any substitute....

Blueberry Muffins

Servings: 12
Preparation Time: 10 min.
Cooking Time: 15 min.

Ingredients:

1 egg
2 cup buttermilk baking mix*
1/4 cup sugar (or Splenda)
2/3 cup milk
2 Tbs. vegetable oil, or butter, melted
1 cup fresh blueberries

Cooking Directions:

Preheat oven to 400° F.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Place egg in a bowl and beat slightly.
Stir in remaining ingredients, except blueberries, just until moistened.
Fold blueberries into batter.
Divide batter evenly among cups.
Bake 15-18 minutes, until golden brown.

Nutrients
Calories 142
Protein 2.6g
Carbohydrates 19.2g (less when using Splenda)
Dietary Fiber 0.7g
True carbs 18.5
*Carb count will be less when using artificial sweetener or wheat/almond flour.

Orange Dream Cheesecake

This is a dream come true for all diabetics who love cheesecake
As you may have guessed I love Cheesecake so when I found this recipe I just had to let you know about it.
It's just what the taste buds ordered.
Your family and guest will be delighted to get this tasty treat.
Makes: 8 servings

1 Honey Graham cracker, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Gelatin
1 cup (Low Fat) Cottage Cheese
1 tub (8 oz.)(Fat Free) Cream Cheese (Philadelphia brand has less carbs)
2 cups thawed Whipped Topping

Sprinkle crumbs onto bottom of 8- or 9-inch spring-form pan or 9-inch pie plate sprayed with cooking spray.
Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min.
Pour into blender container.
Add cheeses; cover.
Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
Add whipped topping; stir gently until well blended.
Pour into prepared pan; smooth top with spatula.
Refrigerate 4 hours or until set.
Remove side of pan just before serving.
Store leftover cheesecake in refrigerator.

Jazz It Up
Garnish with fresh mint sprigs or Orange twists just before serving.

Nutrition (per serving)
Calories 100
Total fat 2g
Saturated fat 1.5g
Cholesterol 10mg,
Sodium 330mg,
Carbohydrate 11g,
Dietary fiber 0g,
Sugars 5g,

Tip: lower the carb count by making this cheesecake without the crust or with wheat germ crust, finely chopped almonds, pecans, or one phyllo sheet. Check the carbs in the ingredients and use the ones that are lowest. Some low fat products have more carbs than the regular ones.

Pumpkin Cranberry Bread

Since pumpkins are in season you will see quite a few pumpkin recipes here.I love the taste of fresh but when I can't get fresh I use canned pumpkin. Delicious filling and healthy


Ingredients:

1+1/2 cups all-purpose flour
1+1/2 cups whole wheat flour.
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups baking Splenda
2 cups fresh pumpkin or I can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried, fresh or frozen **cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

** You can try other fruits with this recipe. Get creative, mix in some nuts or mix in another fruit.

I can't find the correct amount of carbs for this recipe because I have adapted it so diabetics can have a slice of this tasty bread. Try not to eat more than one 1/2 inch slice at a time so as not to raise your blood sugar. One slice is a little less than 15g of carbs.

Apple(sauce) Cheesecake

Since I am a cheesecake lover I am always looking for healthy ways to make cheesecake so I can EAT it without any guilt! This one can be made as is or with an almond or pecan crust or wheat germ to reduce the carbs even more. This is good for a midday snack or for dessert.

Apple(sauce) Cheesecake

Makes 16 servings.

Ingredients:

1/2 cups graham cracker crumbs
1/4 cup stick butter or margarine, melted
2 tablespoons Splenda*

* May substitute 3 packets of sweetener

Directions:

Combine graham cracker crumbs, melted butter and 2 tablespoons sweetener.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 375°F oven 10 minutes.
Cool on wire rack while preparing cheesecake.

Cheesecake

Ingredients:

2 (8-ounce each) packages reduced fat cream cheese, softened
1 cup artificial sweetener** (Preferable: Splenda)
1+2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream

** May substitute 24 packets of sweetener

Directions:

Beat cream cheese and 1 cup sweetener in mixing bowl on medium speed of mixer until smooth and well combined.
Mix in applesauce, eggs, egg whites and lemon juice until blended.
Stir in cornstarch, cinnamon, apple pie spice and vanilla.
Fold in sour cream until combined. Pour cheesecake mixture over baked crust.
Bake in preheated oven 60 to 65 minutes or until center of cake is almost set. Cool on wire rack.
Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.
Cover and refrigerate several hours or overnight before serving.
To serve, remove side of pan. Drizzle top with Apple topping***, Cut cake into wedges.



Nutritional Info (per serving):

Calories 171
Protein 5g
Carbohydrate 13g Less if using almond flour,pecan or wheat germ for crust.
Fat 11 g
Cholesterol 56mg
Sodium 154 mg

***I fry up a chopped apple in a tespoon of butter with almond slivers, a teaspoon of Splenda brown sugar substitute to put on top.