Desserts

BROWNIES
3/4 C flour
1/4C plus 2 T cocoa powder
1/2 C sugar
1/2 C Splenda
1/4 tsp baking soda
1/4 tsp salt
1/3 C unsweetened applesauce
3 egg whites
1 tsp vanilla

Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.

PUMPKIN "PIE"

1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs

Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan. Bake at 375 for about 35 minutes or until firmly set.

Excellent to cook for the holidays!

STRAWBERRY PIE

1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding
2 cups water
1 small package (0.3 oz) sugar-free strawberry Jell-O
4 cups sliced strawberries

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

SUNSHINE FRUIT SALAD

1 can mandarin oranges
1 can pineapple chunks
1 small package sugar-free, fat-free vanilla or banana cream pudding mix

Do not drain fruit and use the pudding mix dry. Combine all ingredients and
blend well. Chill about 1 hour.

BANANA CHOCOLATE CHIP MINI-MUFFINS

1 cup low fat vanilla yogurt
1/2 cup skim milk
1/2 cup uncooked quick oats
1/2 tsp. vanilla
1 egg, beaten
1 large banana, mashed
1/2 cup brown sugar
1 1/4 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup mini chocolate chips

Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana.
Set aside for 5 minutes to soften. In separate bowl, stir together brown
sugar, flour, baking soda, baking powder and salt. Stir flour mixture into
yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by
heaping teaspoons into mini-muffin tins. Bake until golden brown, about
15-18 minutes.

Article by:

Chaele is a mother of three and a WAHP. She owns a consulting company and Mom State University (www.momstateuniversity.com)

This article is available for reprint with author's resource box intact and all links live and clickable. Copyright is reserved by author.

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