2 oz. unsweetened chocolate
2/3 cup ricotta cheese
2/3 cup SF peanut butter
2 tsp vanilla
4 Tbsp Butter
24 pkgs. Splenda

Melt chocolate, butter and peanut butter in a glass bowl in microwave. Stir often and careful not to burn chocolate.

Add in vanilla and sweetener. Mix in ricotta cheese.

Place 'globs' of mixture on wax paper lined cookie sheet and refridgerate.


**** mollys note: I actually like these frozen. I keep them in a container in the freezer and when I need a chocolate fix just pop one in my mouth and let it melt on my tongue!

3/4 cup SF peanut butter
1/4 cup wheat germ
2 tbsp light agave
1 cup nonfat dry milk
toasted sesame seeds or finely chopped nuts.

In a bowl or food processor, blend the pb, wheat germ, agave and milk powder.

Form into balls and roll in sesame seeds or nuts.
Chill.

*** molly's note: you can sub Splenda for the agave if desired

2 cups whole wheat pastry flour
1 tsp. salt
3/4 cup unsalted butter, chilled
5-8 tbsp. ice water
_

Sift flour and salt into a large mixing bowl._

Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-sized pieces._

Sprinkle water over mixture, one tablespoon at a time and knead lightly until a dough forms._
Form dough into a ball._

Cut in half and press each into a disc shape._

Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling._

Yield: 2 – 9" single pie crusts or 1 9" double pie crust

2_cups cold skim milk (I use half & half)
1_package Chocolate Flavor Fat Free Sugar Free Instant Pudding
1/2_teaspoon ground cinnamon
1/2_cup cream; whipped

Pour cold milk in medium bowl.

Add pudding mix and cinnamon. Beat with wire whisk 1 minute.

Gently fold in whipped cream. (I think it looks pretty to leave a few streaks of whipped cream showing rather than blending it all together)

Spoon into dessert dishes. Refrigerate until ready to serve.

Makes 4 servings.

1/2 cup of butter, softened
3/4 cup of agave
1 egg
1 teaspoon vanilla
3/4 cup stone ground whole wheat flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups oats
1 apple, cored and chopped
Preheat the oven to 375.

Grease cookie sheets. In a large bowl, cream togther the margarine, agave, egg and vanilla until smooth.

Combine the whole wheat flour,baking soda and cinnamon;stir into the creamed mixture.

Mix in oats and apple.

Drop by teaspoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes.

Allow to cool for 5 minutes before removing.

1 3/4 cup Whole Wheat Pastry Flour
1/2 tsp. baking powder
3/4 c. butter
1 pkg. sugar free Jello (any flavor- but I realy like Lemon)
1 egg
1 tsp. vanilla

Cream butter and Jello, mix in eggs and vanilla.

Add flour and baking powder.

Roll out dough 1/2 inch thick and cut in shapes.

Bake at 350 degrees for 8 minutes.

3/4 cup Whole Wheat Pastry Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup no-sugar added apricot jam
3 tablespoons olive oil
2 tablespoons agave
2 large egg whites
1-1/2 cups rolled oats
3/4 cup wheat germ
1/4 cup walnuts or pecans, chopped, optional

Preheat oven to 350°F.

Line 2 baking sheets with parchment paper.

Sift together the flour, baking soda, and salt.

In a large bowl, stir together the jam, oil, agave, and egg whites until well combined. Stir in the flour mixture, oats, wheat germ, and walnuts, if desired.

Drop the dough by heaping Tablespoons on the baking sheet, spacing the mounds 1-inch apart.

Bake for 17 minutes or until the cookies are set and browned.

Let cool for 1 to 2 minutes, then transfer to wire racks to cool completely.

The cookies can be frozen or stored in the refrigerator for up to 3 days

For a quick and delicious dessert core an apple three-fourths of the way down.

Peel the top third of the apple and then pierce the remaining skin in several places.

Fill the cavity with any red colored, sugar-free Jell-O powder.

Bake approximately 4 minutes on HI in the microwave.

As the apple cooks, the Jell-O powder mixes with the natural apple juices and glazes the apple. Yummy!

1/2 cup softened butter
1 teaspoon vanilla
1/4 cup SF maple syrup
1-1/3 cup whole wheat pastry flour
3/4 cup apple butter
Topping:
8 ounces cream cheese (low fat if desired)
1/3 cup SF maple syrup
2 teaspoons vanilla
1 egg

Crust:
Cream together all but apple butter and spread in a 7-1/2 x 11 rectangular Pyrex pan and pat gently and evenly into place.

Bake for about 15 minutes at 350 degrees.

When crust comes out of the oven, spread the apple butter over the crust. (You could use any All Fruit Jam if preferred)

Topping: Combine ingredients in food processor or blender and then pour mixture over apple butter.

Bake at 350 degrees about 30 minutes until firm and just golden.

Let cool in pan on wire rack before slicing into squares and removing.

Store in the refrigerator.