In a food processor or blender add:

4 cups of any of the following in any combination
- yogurt
- cottage cheese
- tofu (use only silken)
- light cream cheese
- 3 large eggs
- 1/4 cup splenda or honey
- 1 Tablespoon lemon juice
Optional:
- 1 or 2 Tablespoons cornstarch which will make your cake thicker.

Bake in 350 degree F oven for 45 – 60 minutes until the top puffs lightly all the way to the center.

Top with fresh berries, or berry topping. Enjoy.

Following is basic recipe that I use for a topping on cheesecake, fresh baked bread, crumble, french toast or just by itself with a spoon! Use your imagination and enjoy the result. This recipe is very quick and easy and tastes wonderful.

- 2 cups fresh or frozen blue berries
- 2 Tablespoons water
- 1/2 cup (or less) splenda

Bring to a boil and simmer for 2 minutes. Then combine:

- 1 Tablespoon water
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice

Add to the hot blue berry mixture until thick (about 30 seconds) and remove from heat. If you want it thicker, just add more cornstarch and water.

• 1/2 cup plain almonds
• 1/2 cup dates
• 1/2 cup pumpkin seeds (plain)
• 1/2 sunflower seeds (plain)
• 1/2 cup sesame seeds (plain)
• 2 Tablespoons ground flaxseed
• 2 Tablespoons nut butter (plain peanut butter or almond butter)
• 1 tsp. almond extract
• 1 tsp. vanilla
• 2 Tablespoons honey or less

Put all ingredients in food processor and blend until smooth.  Form balls and refridgerate.  You can roll them in unsweetened coconut or ground almonds.  These cookies will satisfy your sweet tooth, and are very filling.  Enjoy.

• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1/3 cup honey (or less)
• 1/2 cup nut butter (no addititives)
• 1/2 cup unsweetened carob powder or unsweetened coaco
• 1/4 cup wheat bran or oat bran
• 1/4 cup unsweetened coconut

Add ingredients one at a time and blend until the mixture forms a ball.  Form into bite-sized balls ( you can roll in unsweetened coconut or sesame seeds)

If you don’t have a food processor, just mix all ingredients in a bowl until blended (if you are feeding these treats to toddlers, grind the seeds in a coffee grinder).

Variations:  pumpkin seeds, almonds, cashews, chopped dates, raisins, vanilla, cinnamon or just use your own imagination.

•  2 cups berries
• 1/2 cup spenda honey (or 1/2 tsp. stevia)

Bring to a boil, and simmer for 2 minutes, then in a seperate container combine:

• 2 Tablespoons cornstarch
• 2 tablespoons water
• 2 tsp. lemon juice

Add slowly to the berry mixture, and simmer for another 1 to 2 minutes until thick.  Pour in steralized jar and refridgerate.  This is so fast, easy and tasty.

1 cup whole wheat flour (or any mixture of quinoa flour, almond flour, etc.)

bake at 375 degrees F for approximately 12 minutes for chewy moist cookies.  For quick clean-up, line cookie sheet with parchment paper.  This is a healthy alternative to regular high fat, high sugar cookies.

• Layer plain (or home made) yogurt with raspberries
• (I use a frozen package, thawed when not in season).  You could use any berries or mix of berries that you like.  Raspberries are my favorite.

These flavors taste wonderful together, but you can combine other fresh fruit with yogurt in any combinations you like.

1. 1 cup lemon yogurt (I prefer Source yogurt)
2. 1 kiwi sliced

Alternate yogurt and kiwi layers in a parfait glass, or just mix together in a bowl.

You can either make this recipe as muffins (easy to pack in your lunch, on your bike or walking/hiking) or as a bread.  Experiment with different ingredients for a different taste.  There are lots of options:

• 1 1/2 cups whole wheat flour (or any mixture of flour, bran, oat bran, oats, soy flour, brown rice flour, multi-grain cereal, wheat germ)
• 3/4 cup spenda (1/2 cup splenda + 1/2 tsp. Stevia)
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 2 egg whites
• 1 cup banana, mashed
• 1/4 cup unsweetened applesauce

options:

• 2 carrots shredded in food processor
• 1/2 cup coconut
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon coconut extract
• 1/2 teaspoon almond extract
• 1/4 cup slivered almonds
• 1/4 cup walnut pieces
• 1/4 cup raisins
• 1/4 cup chopped dates
• 1/2 cup pineapple
• For an change try adding 2 to 3 Tablespoons Lemon Extract and 1/8 cup poppyseeds instead of the other flavorings.

Preheat oven to 325 degrees F.  Stir together flour, splenda, b. powder, b. soda and spices.  Add egg whites, bananas, vanilla and applesauce just until combined.  For muffins, line muffin tins with paper cups for easy clean-up, bake for 30 minutes (you can adjust the amount of time you cook this muffins depending on how moist you prefer your muffins) .  For bread, pour batter into prepared loaf pan and bake 55 minutes.  You can use any combination of flavors that you prefer, or try different combinations every week.  I love these for a snack and a quick pick-me-up and bake them every week.

If you want to make this with a crust, you can use 9 graham crackers made into crumbs, but it is just as good without the crackers and less calories.

• 1 can pumpkin (only pumpkin)
• 1 cup low fat or fat free cottage cheese
• 3/4 cup part-skim ricotta cheese (I use plain yogurt)
• 3/4 cup egg substitute
• 1/2 cup splenda or 1/2 tsp. stevia
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract (I was out of vanilla extract so I used coconut extract and it was really good)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

1. Preheat the oven to 350 degree F. Spray a 9 ” glass pie plate with non stick cooking spray. If you are making a crust, sprinkle cracker crumbs over bottom.
2. In a food processor or blender, combine the cottage, ricotta (or yogurt); process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar substitute, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter from the center toward the outer edge; about 2″ from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternative directions to make a spiderweb – this is optional, you can just pour all the batter into the pie plate if you like.
3. Bake until a knife inserted in the center comes out clean, 45 – 50 minutes. Cool completely on rack. Refrigerate, covered until ready to serve. It may take longer to cook depending on your oven.  Using the knife test is the best way to determine that the pumpkin is fully cooked.

Per serving: 218 Calories, 4 g Total Fat, 2 g Saturated Fat, 11 g Cholesterol, 344 mg Sodium, 33 g Total Carbohydrate, 1 g dietary fiber, 12 g protein, 138 mg Calcium.

1. Put all ingredients except fruit in top of double boiler.
2. Whisk over simmering (not boiling) water until thickened as pudding (I always have a hard time getting this mixture thickened.
3. Put 1 Tablespoon cornstarch in
4. 1 Tablespoon water and pour into milk mixture while it is cooking).
5. Put fruit in the bottom of 8 x 8 inch glass pan or in 6 fruit cups or parfait dishes.
6. Pour pudding mixture over the fruit, cover and refrigerate overnight.

• I really like coconut banana cream (sort of like the pie without the crust and fat), you can use unsweetened coconut.

Prepare Jello Fat Free Chocolate (or chocolate fudge or even vanilla) pudding with either skim milk or soy fat free milk as directed. Cool.

Cut Pecan brownies into very small squares and gently mix into the pudding. Then gently add Ultra Low Fat Cool Whip and mix. Pour into parfait glass. Top with berry. Enjoy.

Don’t tell anyone the brownies are made with kidney beans and they will never guess!

• 1 can white or red kidney beans or black beans, drained and rinsed
• 1/2 cup skim milk (or soy fat free milk)
• 1/3 liquid egg
• 1/4 canola oil
• 1 Tblsp. vanilla
• 3/4 cup Splenda (1/2 tsp. Stevia)
• 1/2 cup whole wheat flour
• 1/2 cups unsweetened cocoa powder
• 1 tsp. baking powder
• pinch salt
• 1/2 cup chopped toasted pecans

1. In food processor, puree beans until coarse. Add in milk, liquid egg, oil and vanilla and puree until smooth, scaping down sides a few times – set aside.
2. In large bowl, combie sugar substitute, flour, cocoa, baking powder and salt. Pour bean mixture over flour mixture. Stir to combine. Scrape batter into parchment paper-lined 8 inch square baking pan, smoothing top. Spinkle with pecans.

• Bake in 350 degree F over for about 18 minutes or until cake tester inserted in centre comes out clean. Let cool.
• Makes 16 brownies.

1. You can put this on cereal, pancakes, layered with yogurt as a parfait or as a jam on toast.

1. Combine above ingredients in blender. Serve with fruit for a nice fruit salad. If you don’t like cottage cheese – DON’T WORRY. I hate cottage cheese but love this dip. My niece Emma, loves it with sliced apples to dip. You can try adding 1 Tablespoon of coaco for a different flavor.