Pumpkin Crisp

Ingredients:

2 (15 ounce) cans pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
4. Reduce heat and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans in a small bowl and sprinkle over pumpkin.
7. Bake 5 to 10 minutes until browned.

Sugar Free Chocolate Fudge

Ingredients:

2 pkg 8 oz cream cheese, softened
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
24 packets Equal
1 tsp vanilla
1/2 cup chopped pecans

Directions:

1. In small bowl, beat cream cheese, chocolate, Equal, and vanilla til smooth.
2. Stir in pecans.
3. Pour into an 8 inch square pan lined with foil.
4. Cover and refrigerate overnight.
5. Cut into 16 squares.

Diabetic Shortbread Wedges

Ingredients:

1 cup all purpose flour
3 1/2 tsp Equal or 12 packets
1/8 tsp salt
1 tblspn cornstarch
8 tblspns margarine, cut into pieces
1/2 tsp vanilla
1/2 tsp almond extract
12 whole unblanched almonds or pecan halves

Directions:

1. Preheat oven to 325.
2. Combine flour, equal, cornstarch, and salt in medium bowl.
3. Cut in margarine with a pastry blender til it resembles coarse crumbs.
4. Sprinkle vanilla and almond flavoring over mixture and stir in.
5. Mix with hands til dough holds together.
6. Pat dough evenly in bottom of greased 8 in round cake pan.
7. Lightly cut dough into 12 wedges with a sharp knife, cutting halfway through dough.
8. Pierce each wedge 2 or 3 times with a fork and press a nut into each wedge.
9. Bake at 325 for 25-30minutes til lightly browned.

Lemon Chiffon Pie

Ingredients:

1 cup evaporated milk
1 (25 ounce) envelope unflavored gelatin
1/2 cup water
3 tblspns fresh lemon juice
3/4 cup granulated Splenda
3/4 tsp grated lemon rind
1 (9 inch) graham cracker crust

Directions:

1. Pour evaporated milk in a mixing bowl and place in freezer until ice crystals form (about 30 minutes).

2. Sprinkle gelatin over water and lemon juice in a small saucepan. Let stand 1 minute. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind.

3. Beat evaporated milk at high speed with electric mixer until soft peaks form (about 5 minutes).

4. Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not overbeat.

5. Pour into crust, cover and chill 1 hour until set.

Sugar Free Applesauce

Ingredients:

3 lbs apples, peeled and chopped
3 cups water
1/4 cup granulated Splenda
1 tblspn lemon juice
1 tsp cinnamon

Directions:

1. Place apples and water in a large saucepan.
2. Simmer over medium heat 15 to 20 minutes til tender.
3. Run cooked apples through a blender.
4 Stir in Splenda, lemon juice, and cinnamon and cook over medium heat 5 minutes.

Sensational Pumpkin Bake

Ingredients:

2 15 oz can pure pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4. Reduce heat to low and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans and sprinkle over pumpkin.
7. Bake 5 to 10 minutes or until browned.