Cinnamon Rice Pudding

1/2 cup rice
1 cup water
1 tablespoon fat free milk
2 tablespoons raisins
1 teaspoon low calorie margarine
1/2 teaspoon sugar
1/4 teaspoon cinnamon

In a small saucepan, bring rice, water, milk and raisins to a boil, stirring occasionally. Lower heat, cover tightly, and cook 15 minutes on low until liquid is absorbed and rice is tender. Mix sugar and cinnamon together and sprinkle over rice to serve. 2 servings.

Watermelon Raspberry Ice Pops

2 cups watermelon, seeded and diced
1 cup fresh raspberries
1/3 cup Splenda® Granular
1 tablespoon lemon juice
1 tablespoon light corn syrup

Place all ingredients in blender or food processor. Blend until smooth. Pour ingredients out of blender. strain through a sieve into a small bowl, pressing firmly to extract as much of the liquid as possible. Discard pulp. Pour extracted juice into popsicle molds and freeze for at least 6 hours or overnight. 8 servings.

Sugar Free Peach Almond Upside Down Cake

1 8 1/4 ounce can light peaches in fruit juice
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla
Fruit Topping, recipe below
1 cup cake flour
1/4 cup sliced almonds, toasted

Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan. Mix applesauce, Equal® , egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan. Bake in preheated 350F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate. Spread Fruit Topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.

Fruit Topping

3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1 3/4 teaspoons Equal® Measure or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful
1/4 teaspoon maple extract

Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.

Chocolate Cake

6 tablespoons reduced calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 325F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low or 3 teaspoons bulk, egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack. Makes 12 servings.

Sugar Free Lemon Meringue Pie

1/4 cup cornstarch

2 tablespoons flour

1 1/2 cups Splenda sugar substitute

1/4 teaspoon salt

1 1/2 cups boiling water

4 eggs, separated

1/3 cup lemon juice, strained

3 tablespoons butter

1/2 teaspoon grated lemon rind

1 9-inch baked pie shell

1 tablespoon cornstarch

1/4 teaspoon cream of tartar

1/2 cup Splenda

1 teaspoon vanilla

Mix cornstarch, flour, Splenda and salt in top of double boiler. Add boiling water, blend thoroughly. Cook over boiling water, stirring constantly until mixture is thick and clear.

Beat egg yolks and stir in a little of the hot mixture. Pour back into double boiler and cook 2 minutes longer, constantly stirring.

Remove from heat; slowly add lemon juice, butter and lemon rind. Mix well.

Pour into cooled pie shell. Let cool while preparing meringue.

Place egg whites from above in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, Splenda and vanilla. Beat on high speed until slightly stiff peaks form.

Swirl over pie filling so as to touch edges of crust all around.

Bake in moderate (350 degrees) oven 12 to 15 minutes or until golden brown. Remove to cake rack to cool before cutting.

2 eggs, slightly beaten
16 oz. can pumpkin
12 packets Splenda
1/2 tsp. salt
1 tsp. ground cinnamon 
1/2 tsp. ground ginger 
1/2 tsp. ground cloves
1 tsp. vanilla
1 (12 oz.) can evaporated skim milk

Preheat oven to 425°. Combine ingredients in order given. Pour into 9" unbaked pie shell. Bake 15 minutes. Reduce temperature to 350° and bake an additional 45 minutes until knife inserted near center comes out clean.

1/4 cup shortening
3 tbsps. Splenda
1 egg 
1/2 tsp. vanilla extract
2 tbsps. skim milk
1&1/4 cups flour
1 oz. square unsweetened chocolate

Cream shortening, artificial sweetener, egg, vanilla and milk. Blend well. Add 1/2 the flour, mix well.
Stir in chocolate add remaining flour. Press into an ungreased cookie sheet with a cookie press or roll
into balls with floured hands. Bake at 350° for 20 minutes.