Here's the place to come when that sweet tooth kicks in or you need a special desert for that occasional treat!

molly

1 C. water
1 pkg. plain gelatin
2- 8oz. pkgs. cream cheese, cut into cubes (I use Neufchatel cheese- less fat and it still has a great taste)
8 pkgs. Splenda
2 T. sugar free butterscotch pudding

In large bowl, microwave water until hot. Dissolve gelatin in water. Add the cream cheese cubes and stir until softened.

Blend well with electric mixer.

Add the Splenda and pudding and blend well.

Pour into paper lined mimi muffin tins and chill until firm.

Makes 10 little cheesecakes.

Pudding Sundae

Make up a box of Chocolate sugar free pudding according to directions on the box. (I prefer the kind you have to cook, but it's getting hard to find around here.)

Divide into 3 individual cups.
Cool

Top with SF whipped topping/cool whip/

Sprinkle with 1 T sunflower seeds or crushed peanuts.

This is one of my favorite desserts. If you're also counting Weight Watcher points (like me) it is 4.5 points.

3 egg whites (bring to room temperature)
1/2 tsp cream of tartar

Beat together with electric mixer until soft peaks begin to form.

Gradually add in (one packet at a time)
6 packets of Splenda
Whip well between each addition of Splenda

Add
1 tsp. vanilla
Whip until stiff peaks form.

Place by heaping tablespoonfuls on cookie
sheet.

I usually get about 20 or so puffs out of this recipe.

Put into a preheated oven at 200 degrees and bake for 75 min.

Turn oven off and let them sit in oven for 2 more hours.

Store in air tight containers.

--- sweet, crunchy and melt in your mouth.

1 box any flavor SF jell-o
1 cup boiling water
Combine jell-o & water. Stir until gelatin is dissolved. Let cool on the counter top for 30 minutes. Do not chill in fridge.

8 0z. cream cheese
1 cup cottage cheese
1/4 cup Splenda
Soften the cream cheese. Beat cottage cheese, Splenda and cream cheese together.

Whip:
1 cup cream
3 T. Splenda
1 T. vanilla
Blend cream cheese mixture into whipped cream. Fold in Jell-o.

Pour into a 8x8 glass dish. Chill until firm.

1 Egg
4 tb Unsalted (sweet) butter
1/4 c light Agave Nectar
1 1/2 ts Vanilla
1 c Grated zucchini
1 c Whole wheat pastry flour, minus 2 tablespoons
2 tb Wheat germ
2 tb Soy flour
1 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/2 c Chopped nuts

Preheat oven to 350ºF.

In food processor, or blender, or mixing bowl, blend egg, butter, agave, and vanilla until smooth and creamy. Add the zucchini and mix to combine.

In a bowl, combine flour, wheat germ, soy flour, baking powder, cinnamon, ginger, and nutmeg. Add zucchini mixture and stir well. Stir in the nuts.

Spread the batter in a 9-inch-square baking dish, lined with parchment paper (or spray w/PAM)

Bake for 30 minutes.

Cut into 1 1/2-inch squares.

I have made a lot of cheesecakes in my time but this is absolutely the best one I have ever made. The slow cooking makes for a creamy texture, fabulous rich taste and there was not a single crack on the top --- molly

***I made a crust out of butter, oats and Splenda and just patted it in the bottom of the Springform pan. For more re-strictive LC plans you could use almond flour and do the same.

2# cream cheese (I used Neufchatel to lower the fat)
1 cup Splenda (I used half Splenda and half Fructose)
2 Tbsp Vanilla Extract
2 Tsp Rum Extract
5 eggs

Pre-heat oven to 200º

Grease a 9" Springform Pan. Pat crust of choice into the bottom of the pan.

In a large bowl, combine the cream cheeses and sweetener beating until smooth. Stir in the vanilla, rum extract, and eggs. Beat until smooth and well blended.

Pour the batter into the pan and place in the oven overnight. (you want this to cook 6-8 hours)

The cake will be set and the top just lightly colored.

The next morning remove the pan from the oven and place on a wire rack to cool for one hour.

Remove the sides of the pan. Cover and chill until ready to serve.

2 cups Skim Milk
1/2 cup Light Sour Cream
1 pkg SF Instant Vanilla Pudding
1 cup Natural Peanut Butter
1/3 cup Splenda

Stir together milk, pudding and sour cream until smooth.

Whisk in remaining ingredients. Chill

Serve with Fruit Dippers.

1/4 cup All-Fruit peach or apricot preserves
1 cup plain yogurt
1/8 teaspoon ground cinnamon
sliced fresh fruit

Combine preserves, yogurt, and cinnamon. Mix well; chill for at least 1 hour.
Serve with fresh fruit.

As this pie bakes, it forms its own tender crust. Very nice and quick to make.

2 cups milk
4 eggs
1/2 cup Splenda
1/2 cup oat flour
1/4 cup butter, cut up
1/4 teaspoon salt
1 tsp vanilla
1 cup unsweetened coconut
Ground nutmeg (optional)

In a blender container combine milk, eggs, Splenda, flour, butter, vanilla and salt.

Cover; blend about 10 seconds or just till mixed (do not overblend). Stir in coconut.

Pour into a greased 9-inch pie plate and place pie on a baking sheet.(makes it easier to carry to the oven)

Sprinkle with nutmeg, if desired.

Bake in a 350º F. oven for 40 - 45 minutes or till knife inserted halfway between center and outside edge comes out clean.

Cool, then chill.

Makes 8 servings

2 medium fresh peaches;peeled and sliced
2 Tbsp Splenda
Combine and spoon into two greased 6 oz baking cups.

2 Tbsp oats
2 Tbsp Whole Wheat Pastry Flour
1 Tbsp Brown Sugar Twin
2 Tsp Chopped Almonds
Combine.

Cut in:
5 Tsp cold Butter.
Mixture will resemble coarse crumbs.

Sprinkle with:
1/4 Tsp Almond Extract

Toss to combine with crumbs.

Sprinkle over the peaches.
Bake uncovered at 375º for 30 minutes until golden and bubbly.

Serves 2

2 sticks butter, softened
1 1/2 cups splenda
2 tsp. cinnamon
2 tbsp. vanilla extract
2 eggs
1 cup flaxseed meal
3 cups oatmeal
3 tbsp. natural almond butter (you can sub peanut butter)
1 cup chopped walnuts

Preheat oven to 325 degrees.

Cream together the butter,splenda, vanilla and cinnamon.__

Add eggs and beat well._

Add remaining ingredients. Mix well.

Line cookie sheet w/ parchment paper and form the batter into little balls.

Flatten slightly_
Bake 12-15 minutes.

1/2 cup softened butter
1/4 cup Agave
1 tsp vanilla
1 1/3 cup whole wheat pastry flour
1/8 tsp salt
Mix together; spread into a well-buttered 12 x 8 pan. Bake for 20 minutes at 325 degrees.

FILLING:
1 egg
1/4 cup plain yogurt
1 tsp vanilla
3 Tbs whole wheat pastry flour
1/8 tsp salt
1/2 cup Agave
3 Tbs Brown Sugar Twin
1/2 tsp baking soda
1 cup chopped pecans
1 cup grated unsweetened coconut

Mix all ingredients except nuts and coconut, beating well. Add nuts.

Pour batter over partly baked layer; sprinkle coconut on top.

Bake about 25 minutes more, until slightly browned.

Cut while still warm, but not hot. Enjoy!

I tried the Pudding Sundae that Amadeus posted and it was woderful --- I prefer the cook n' serve pudding over the instant too. I served it in pretty glass sundae dishes and sprinkled some chopped pecans and a little grated 70% cocoa chocolate over the whipped cream. They looked really elegant.

I highly reccomend it. Thanks Amadeus!

molly

No Fat, No Salt, No Sugar Vanilla Ice Cream

1 tsp unflavored gelatin
21/4 C cold skim milk
1 C nonfat dry milk
4 Oz Egg beaters
5 Tsp Splenda
1/8 Tsp Lemon extract
2 Tsp Vanilla extract

Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream make. Follow the manufacturer's instructions for freezing.

Okay, a coupla things about this recipe. Instead of using skim milk, I used 2 cups heavy cream, and 2 1/4 cup half and half. You can use whatever milk combo that suits you. Secondly, you have to really warm up the milk mixture for the gelatin to dissolve. I strained the milk-gelatin mixture through a paper towl into the bowl set in ice, and then did not strain again.

It's a little bit of work to make homemade, but the results and the knowledge of exactly what you are putting in your mouth are well worth the efforts.

Some people like to add garm gum or xanthum gum to their ice creams to yeild a smoother cream. I did not use any and it was just fine. You can research further about gums in the main sweet treat forum.

Enjoy!

Daisy