Sweet Potato Brownies (no sugar added)

Source: Wheat Food Council

1/2 cup margarine
1 cup granulated sugar
1/2 cup Splenda
5 egg whites
1/2 tablespoon vanilla extract
3/4 cup all-purpose flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 teaspoon baking powder
1 cup cooked sweet potato, without skin, mashed
1/4 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 9 x 12-inch baking pan.

Cream the margarine and sugar. Add the egg whites one at a time, beating after each addition. Scrape the bowl well. Add remaining ingredients except the pecans. Mix well. Spread batter in pan. Top with pecans and bake until the brownies are firm in the center, about 30 minutes.

Sugar-Free Chocolate Frosting

1 envelope Dream whip
1/2 teaspoon vanilla extract
1/2 cup milk
1 (2 ounce) package sugar-free chocolate pudding

Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix). Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more milk if too thick.

Exchanges: 1/2 fat

Sugar-Free Chocolate Flavored Syrup

1/2 cup dry cocoa, firmly packed
1 1/4 cup cold water
1/4 teaspoon salt
Artificial sweetener to substitute for 1/2 cup sugar
2 1/2 teaspoons pure vanilla extract

Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a boil, simmer gently, stirring constantly for 3 minutes. Remove from heat; let cool 10 minutes.

Add artificial sweetener and vanilla extract; mix well. Pour into a jar, cover and store in refrigerator. Stir well in jar before measuring to use.

Pina Colada Dessert Squares

Layer 1
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) margarine
2 egg yolks, mixed with 1/2 cup milk

Layer 2
4 tablespoons cornstarch
2 cans crushed pineapple (with juice)
2 teaspoons lemon juice
2 teaspoons vanilla extract

Layer 3
2 egg whites, beaten
1/2 teaspoon cream of tartar
2 tablespoon Sweet ‘N Low
1 cup coconut

Mix all ingredients in layer 1 together and press into a greased 9 x 13-inch pan; set aside.

Cook ingredients in layer 2 together until thick and glossy. Place the pineapple mixture over the crumb mixture (layer 1).

Whip egg whites in layer 3 until very stiff with cream of tartar. Add remaining ingredients. Spread this mixture very gently over the pineapple layer. Bake in a preheated 350 degree F oven for 1 hour or until lightly browned.

Cut into squares.

Lite Apple Pie

2 apples, peeled and sliced
1 can Fresca or lemon-lime diet drink
1 envelope unflavored gelatine
2 envelopes sugar substitute
1/3 cup nonfat dry milk dash of cinnamon

Slice apples in baking dish.

Combine soft drink, gelatine and 1 envelope sugar substitute in medium pan. Bring to boil and pour mix over apples. Sprinkle dry milk, cinnamon and 1 envelope sugar substitute on top. Bake at 350 degrees F for one hour. Let cool.

Place in refrigerator to allow gelatin to congeal.

Fruit Bars (no sugar added)

1/2 cup dates, cut-up
1/2 cup raisins
1/2 cup prunes
1 cup water
1/2 cup margarine
2 bananas, mashed
1 cup coconut
1/2 cup walnuts
3 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1 3/4 cups flour

Preheat oven to 350 degrees F.

Boil dates, raisins and prunes in water. Add the margarine and let cool.

Add remaining ingredients. Stir just until moistened. Pour into an 11 x 7-inch baking pan. Bake for 25-30 minutes. Watch closely so that they don’t become too dry.

Diet Soda Cake

1 (18.25 ounce) box cake mix
1 (12 ounce) can diet soda

Mix together. Bake as per instructions on cake box.

You can use any flavor cake mix and matching soda flavor.