INGREDIENTS:

1 3/4 cup cooked pumpkin (or 1 can pumpkin)
1 packet Meso-Tech vanilla shake
12 OZ water
2/3 CUP Splenda
1 TBSP. pumpkin pie spice
1 reduced fat shortbread pie crust (ready made)

Mix all ingredients in food processor. Pour into ready crust.
Bake at 375 for 35- 45 minutes.

Serve with fat free cool whip.

INGREDIENTS:

1 CUP Nitro-Tech vanilla
1/4 CUP butter
1./4 CUP oil
1./4 CUP Splenda (sugar substitute) (for Part I)
6 TBSP egg whites (or 2 whole eggs)
1 CUP Splenda (for Part II)
1/2 TSP baking powder
1/4 TSP salt
2 TSP lemon juice

Pre-heat oven to 350?

Part I
Mix Nitro-Tech, butter, oil, and Splenda
Press mixture in ungreased square, glass pan.
Build a ½ ½ 1?2 inch edge.
Bake for 10 minutes and remove from oven.

PART II
Mix for 3 minutes remaining ingredients.
Pour on top of hot crust (Part I)
Bake for an additional 20 minutes.
Cool & Cut into bars.

INGREDIENTS:

3 CUP instant oatmeal
1/2 CUP walnuts
1/2 CUP peanuts
1/2 CUP raisin
1/2 CUP cranberry
3/4 CUP butter
1 TBSP lecithin
1 1/2 CUP splenda
3 TBSP egg whites (or equivalent to 1 egg)
1/4 CUP water
1 TSP vanilla
1/2 CUP flour (gluten free Bob's Red mill)
1.2 CUP whey
1 TSP salt
1 TSP cinnamon
1/2 TSP soda

Preheat oven to 350 degrees.

Mix all ingredients together (except nuts, raisins, and cranberries) with an electric mixer.
Once mixed, toss in by hand the nuts, raisins, and cranberries.

Bake for 12 - 15 minutes.
A wholesome treat!

INGREDIENTS:

1 1/4 CUP Nitro-Tech vanilla shake
1/2 CUP butter (Smart Balance Buttery spread) – softened
1/2 CUP Chunky Peanut Butter (heaping cup!)
1 CUP Splenda (natural sugar substitute)
3 TBSP egg whites (or 1 whole egg)
2 TBSP lecithin granules (can be omitted)
3/4 TSP baking soda
1/2 TSP baking powder
1/4 TSP salt

Mix softened butter, peanut butter, Splenda, and egg whites.
Sift together all dry ingredients then slowly add them to mixture.

Heat oven to 375?.
Shape dough into balls and use fork to make a criss cross on top.
Bake for 10 minutes.
Makes approx. 20 cookies

This was taken from the September issue of Oxygen magazine in the “In the Kitchen with Nancy & Bobby” section. I LOVE IT!!!

There is no cooking involved in this recipe!

You need:
16 OZ container of non-fat cottage cheese
1 package of fat free, sugar free instant white chocolate jello pudding
4 TBSP skim milk
12 OZ container of fat-free cool whip
1 scoop of vanilla whey protein powder

Combine all ingredients in a blender or food processor until mixture is creamy and smooth. Fold in cool whip last.
Place in fridge to chill.

Angie’s renditions:
I use nonfat milk instead.
I add 2 scoops of Nitro-tech vanilla instead of just one.
I couldn’t find a 12 oz container of cool whip. I use the 8 oz if I want it to be firm or I’ll use the 16 oz if I want it creamier.
I add blueberries and raspberries on top!! yum.
*It is also delicious to add a teaspoon of peanut butter to each individual serving after it is made. :)

Serves 4

1 1/2 CUP soy milk
3/4 CUP eggbeaters
1/4 CUP splenda
1/4 TSP ground ginger
1/4 TSP walnut extract
PAM cooking spray
1 CAN (8 1/2 OZ) lite sliced peaches, chopped and well drained
1/8 TBSP ground ginger

Preheat oven to 325 degrees

Whisk together soy milk, eggbeaters, 1/4c splenda, 1/4tsp ginger, and walnut extract

Spray four 6 oz. custard cups and pour mixture into them.

Place cups in shallow baking pan and fill with very hot water to reach half way up the sides of custard cups.

Bake for 50 –55 minutes, or until knife inserted in center comes out clean.

Cool cups on wire wrack.

Topping:
Combine peaches, 1 tbsp sugar and 1/4 tsp ginger in small bowl

Serve warm or cold. Garnish with topping when ready to serve.

Ingredients:
Apples
Splenda
Cinnamon
Water

Core apples with knife.
Place apples in baking dish.
Sprinkle Cinnamon and Splenda over apples making sure the spice gets into empty core of apple. Pour a small amount of water in baking dish.

Bake at 350 degrees until apples soften, about 30 minutes.
Serve warm. Add cool whip if desired.

Apples can be cooled in fridge and microwaved to eat later.