Victoria's Recipe Emporium - Diabetic Desserts

Frozen Yogurt with Applesauce

2 pounds (960 g) Granny Smith apples, cored and cut into 1/2-inch thick slices 1/4 cup (48 g) sugar 1/2 teaspoon (2.5 ml) ground cinnamon 2 tablespoons (60 ml) fresh lemon juice 6 1/4-cup (20 g) scoops fat-free, no-sugar-added vanilla frozen yogurt grated nutmeg Lay apple slices in a 3-quart (3-liter) or larger crockery slow cooker. Combine sugar and cinnamon. Sprinkle over apples and drizzle with lemon juice. Cover and cook on low for 6 1/2 to 8 hours. To serve, spoon hot apples into 6 dessert dishes. Top each with a scoop of frozen yogurt. Lightly sprinkle with nutmeg and serve.
Per serving: 159 calories (3% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 40 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 25 mg sodium Diabetic exchanges: 2 1/2 carbohydrate (1 bread/starch, 1 1/2 fruit)

Applesauce with Frozen Yogurt

Pineapple Cheesecake

butter-flavored cooking spray 14 double graham cracker cookies, finely crushed (1 cup) 2 tablespoons butter, melted Pineapple Cheesecake: 1/2 cup non-fat buttermilk 1 slice white bread 1/3 cup part-skim ricotta cheese 1 large egg 2 tablespoons natural vanilla 6 packets DiabetiSweet 1/4 cup water 1 12-ounce can crushed pineapple, packed in natural juice, well drained To prepare crust: Preheat the oven to 350°F. Lightly coat a 9" pie pan with cooking spray. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling. To prepare filling: In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple. Bake for 45 minutes, until set. Cool in refrigerator.
Note: The filling can be baked without the crust.

Per serving (with crust): 190 calories (38% calories from fat), 5 g protein, 8 g total fat (3.9 g saturated fat), 24 g carbohydrate, 1 g dietary fiber, 51 mg cholesterol, 212 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

Chocolate Sour Cream Cake

baking spray with flour 1 cup (140 g) unbleached all-purpose flour 1/2 cup (70 g) one-to-sugar substitute 1/4 cup (35 g) nonfat dry milk powder 1/2 teaspoon (2.5 ml) baking soda 1/4 teaspoon (1.25 ml) salt 2 tablespoons (25 g) margarine 1 1/2 ounces (45 g) unsweetened baking chocolate 1/2 cup (120 ml) low-fat sour cream 2 tablespoons (60 ml) liquid egg substitute 1/2 teaspoon (2.5 ml) vanilla extract 2 tablespoons (30 ml) strong coffee Preheat oven to 350°F (180°C), Gas Mark 4. Coat an 8-inch (20 cm) square baking pan with the baking spray. Sift the flour into a bowl. Stir in the sugar substitute, dry milk, baking soda and salt. Melt the margarine and chocolate in the microwave or in the top of a double boiler. Beat in the sour cream, egg substitute, vanilla, and coffee. Stir the chocolate mixture into the dry ingredients. Blend well. Spread into the prepared pan and bake for about 20 minutes until toothpick inserted in the middle of the cake comes out clean. Cool in pan and cut into 16 squares.
Per serving: 77 calories (35% calories from fat), 2 g protein, 4 g total fat (1.5 g saturated fat), 12 g carbohydrates, 1 g dietary fiber, 3 mg cholesterol, 110 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

Carrot Cake

refrigerated butter-flavored cooking spray 2 large egg whites, at room temperature 1/2 cup (114 g) plain nonfat yogurt 3 tablespoons (45 ml) canola oil 1/2 cup (136 g) unsweetened applesauce 1/3 cup (73 g) dark brown sugar, packed 2 teaspoons (10 ml) vanilla extract 2 1/2 cups (313 g) unbleached all-purpose flour 2 teaspoons (10 ml) baking powder 1/2 teaspoon (5 ml) baking soda 1/4 teaspoon (2.5 ml) salt 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1 cup (110 g) shredded carrots 4 ounces (120 g) unsweetened crushed pineapple with juice 1/4 cup (36 g) dark raisins Preheat the oven to 400°F (200°C, Gas Mark 6). Position the top rack in the center of the oven. Lightly coat a 9 inch (22.5 cm) bundt pan with cooking spray. Dust with flour and tap out excess. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated. Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. When ready to serve, transfer cake to a serving platter.
Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)

Sticky Icky Buns

1 packet Butter Buds Mix, dry 1/4 cup hot water 3 tablespoons packed light brown sugar 1/2 teaspoon ground cinnamon 1 1/2 tablespoons chopped walnuts 1 package (7.5 ounces) refrigerated biscuits Preheat oven to 375°F. Spray an 8-inch round baking pan with nonstick cooking spray. In a small bowl, combine the Butter Buds, water, brown sugar, and cinnamon. Pour into the prepared pan. Sprinkle with nuts. Arrange the biscuits in a single layer on top of the nuts. Bake 15 to 20 minutes or until well browned. Immediately invert onto a serving plate.
Per serving: 80 calories, 1 g protein, 2 g total fat (<1 g saturated fat), 16 g carbohydrate, 0 cholesterol, 240 mg sodium Exchanges: 1 carbohydrate (1 bread/starch)

Fresh Peachy Cake

butter flavored cooking spray 1 cup (140 g) sifted cake flour 3/4 cup (143 g) no sugar sugar replacement such as Splenda or One Spoon 1/2 tablespoon (7.5g) baking powder 1/4 teaspoon (1.25 ml) salt 3 tablespoons (45 ml) canola oil 1 large egg, separated 1/4 cup (30 ml) egg substitute 1/4 cup (30 ml) water 3/4 teaspoon (3.75 ml) pure vanilla extract grated zest of 1/2 orange 1/2 cup (120 ml) egg whites, at room temperature (whites of 4 large eggs or use refrigerated egg whites) 1/4 teaspoon (1.25 ml) cream of tartar 1 1/2 cups (216 g) no sugar, fat free whipped topping 1 pound (480 g) fresh peaches, peeled and sliced thin, then covered with water and 1 tablespoons (15 ml) lemon juice until ready to use Preheat oven to 325°F (160° C), Gas Mark 3. Lightly coat a 9-inch (22.5 cm) cake pan with cooking spray. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix. Make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well. In a large bowl, combine the 1 egg white with the additional 1/2 cup (120 ml). Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve.
Per serving: 129 calories (28% calories from fat), 4 g protein, 5 g total fat (0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 21 mg cholesterol, 176 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

Asian Popcorn

cups (83 g) air-popped popcorn 1 3-ounce (90 g) can chow mein noodles refrigerated butter-flavored cooking spray 2 teaspoons (10 ml) low-sodium soy sauce Preheat oven to 300°F (149°C). In a large baking pan, combine popcorn and chow mein noodles. Lightly coat with cooking spray. Toss to evenly coat. Drizzle with soy sauce and toss again. Bake for 10 minutes, stirring once. Let cool for 10 minutes before eating.
Per serving: 169 calories (28% calories from fat), 6 g protein, 5 g total fat (1.1 g saturated fat), 26 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 260 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1 fat

Chocolate Zucchini Cake

vegetable cooking spray 3 cups (420 g) all-purpose flour 1/2 cup (9.5 g) Sugar Twin ® Spoonable 1/2 cup (9.5 g) unsweented cocoa powder 1 tablespoon (15 ml) baking powder 2 teaspoons (10 ml) baking soda 2 teaspoons (10 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground cloves 1/2 teaspoon (2.5 ml) cream of tartar 1/2 teaspoon salt 12 tablespoons (150 g) reduced-fat margarine, melted 1/2 cup (120 ml) liquid egg substitute 1/2 cup (115 g) light sour cream 1 cup (240 ml) 2% low-fat milk 2 teaspoons (10 ml) vanilla extract 6 large egg whites, beaten until soft peaks form 3/4 pound (360 g) zucchini, unpeeled, trimmed, and shredded Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat two 8X8-inch (20X20-cm) metal baking pans with cooking spray. In a medium bowl, sift together the flour, SugarTwin, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar, and salt. In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk, and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites. Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to 3 days.
Per serving: 171 calories (34% calories from fat), 6 g protein, 7 g total fat (1.9 g saturated fat), 23 g carbohydrate, 2 g dietary fiber, 4 mg cholesterol, 469 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread-starch), 1 fat

Chocolate Yogurt Pops

8 ounces (240 g) plain nonfat yogurt 1/4 cup (45 g) sugar-free cocoa mix 4 6-ounce (180 ml) paper cups In a bowl, combine yogurt and cocoa mix. Mix well. Spoon into paper cups and set the cups in a muffin tin. Insert a wooden popsicle stick in the middle of each cup. Freeze solid. To serve peel away the paper cup and eat at once.
Per serving: 66 calories (5% calories from fat), 6 g protein, trace fat (0 saturated fat), 10 g carbohydrate, 1 g dietary fiber, 3 mg cholesterol, 132 mg sodium Diabetic exchanges: 1 carbohydrate (skim milk)

Chocolate Cream Pie

Ingredients
2/3 cup SPLENDA® No Calorie Sweetener,
Granulated
1/3 cup Dutch-process cocoa
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cups 2% reduced fat milk
1/2 cup egg substitute
1 1/2 tablespoons butter
1 tablespoon vanilla extract
1 (6 ounce) reduced-fat prepared graham
cracker crust
1 (8 ounce) container reduced-fat frozen whipped topping, thawed
Optional Garnish: chocolate shavings

Directions
1 Combine SPLENDA® Granulated Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
2 Whisk together milk and egg substitute in a medium saucepan. Gradually add SPLENDA® Granulated Sweetener to mixture, whisking until blended. Add butter and vanilla.
3 Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
4 Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
5 Spread whipped topping over pie; garnish with chocolate shavings, if desired.

recipes by: SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 260 | Calories from Fat 100 | Fat 11g (sat 6g) | Cholesterol 10mg | Sodium 210mg | Carbohydrate 32g | Fiber 1g | Sugar 15g | Protein 6g

Note
Serving Size: 1 slice (1/8 of pie)
Exchanges per Serving: 2 Starches, 2 Fats

Cream Puffs

Ingredients
CREAM PUFFS
1 cup water
1/4 teaspoon salt
1/2 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1/4 cup butter
1 cup all-purpose flour
4 large eggs

CUSTARD FILLING
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon cornstarch
2 cups 1% low-fat milk
2 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup commercial chocolate sauce

Directions
1 Cream Puff Directions: Preheat oven to 400 degrees F.
2 Combine water, salt, SPLENDA® Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
3 Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
4 Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
5 Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
6 Custard Filling Directions: Combine SPLENDA® Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
7 Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
8 Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.

recipes by the: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 200 | Calories from Fat 80 | Fat 9g (sat 5g) | Cholesterol 120mg | Sodium 180mg | Carbohydrate 24g | Fiber 1g | Sugar 12g | Protein 6g

Note
Exchanges per Serving: 1 1/2 Starches, 2 Fats

Creamy Cheese Cake

Ingredients
3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA® No Calorie Sweetener,
Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water 3/4 teaspoon vinegar (white or
cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions
1 Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.
2 Blend together butters, SPLENDA® Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
3 Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
4 Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.
5 Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

recipes by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 60 | Calories from Fat 30 | Fat 3g (sat 2g) | Cholesterol 10mg | Sodium 30mg | Carbohydrate 7g | Fiber 0g | Sugar 1g | Protein 1g

Note
Exchanges per Serving: 1 Carbohydrate, 1 Fat

No Sugar Cookies

Ingredients
3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA® No Calorie Sweetener,
Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water 3/4 teaspoon vinegar (white or
cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions
1 Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.
2 Blend together butters, SPLENDA® Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
3 Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
4 Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.
5 Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 60 | Calories from Fat 30 | Fat 3g (sat 2g) | Cholesterol 10mg | Sodium 30mg | Carbohydrate 7g | Fiber 0g | Sugar 1g | Protein 1g

Note
Exchanges per Serving: 1 Carbohydrate, 1 Fat

Frozen Mini Cinnamon Coffee Cheesecake

Ingredients
12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated
Instant Coffee
1 tablespoon water
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 (8 ounce) container PHILADELPHIA® Light Cream
Cheese Spread 1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups Cool Whip® Lite Whipped Topping
1 cup fresh raspberries

Directions
1 Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
2 Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA® Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
3 Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
4 Remove from freezer about 10 minutes before serving to soften slightly.

Recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 10 | | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 0mg | Carbohydrate 2g | Fiber 1g | Sugar 1g | Protein 0g

Note
Serving Size: 1 mini cheesecake
Exchanges per Serving: 1 Starch, 1/2 Fat
Recipe from Maxwell House®

Pineapple Upside Down Cake

Ingredients
2 tablespoons butter
1/2 cup SPLENDA® Brown Sugar Blend
1 (15.25 ounce) can pineapple slices, drained
well
8 maraschino cherries, drained
2 tablespoons chopped pecans
2 1/4 cups sifted cake flour
2/3 cup SPLENDA® Sugar Blend
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup nonfat buttermilk
3/4 cup egg substitute
1 teaspoon vanilla extract

Directions
1 Preheat oven to 350 degrees F.
2 Melt butter in a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides; sprinkle with 1/2 cup SPLENDA® Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple and cherries over SPLENDA® Brown Sugar Blend mixture; sprinkle with pecans. Set aside.
3 Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, baking soda and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
4 Stir together buttermilk, egg substitute and vanilla in a small mixing bowl; add 1/3 of the buttermilk mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure with next 1/3 of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Spoon batter into prepared pan.
5 Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto plate. Serve warm or at room temperature.

Recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 330 | Calories from Fat 100 | Fat 11g (sat 6g) | Cholesterol 25mg | Sodium 250mg | Carbohydrate 48g | Fiber 1g | Sugar 26g | Protein 5g

Note
Exchanges per Serving: 1 Fruit, 2 Starches, 2 Fats

Chocolate Cup Cakes

Ingredients
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend
1/2 teaspoon baking soda
1/4 teaspoon salt 3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract

Directions
1 Preheat oven to 350 degrees F.
2 Combine cocoa and boiling water, whisking until blended. Set aside.
3 Combine flour, SPLENDA® Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
4 Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
5 Spoon batter into paper lined muffin tins.
6 Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.

Recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 180 | Calories from Fat 80 | Fat 9g (sat 5g) | Cholesterol 45mg | Sodium 160mg | Carbohydrate 21g | Fiber 1g | Sugar 11g | Protein 2g

Note
Serving Size: 1 cupcake
Exchanges per Serving: 1 1/2 Starches, 1 Fat

Banana Chocolate Chip Muffins

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light butter, softened
1/3 cup SPLENDA® Sugar Blend
1/3 cup packed SPLENDA® Brown Sugar
Blend 1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions
1 Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
2 Combine flour, baking powder and salt in medium bowl; set aside.
3 Combine butter, SPLENDA® Sugar Blend, SPLENDA® Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.
4 Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.

Recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 90 | Calories from Fat 35 | Fat 4g (sat 2g) | Cholesterol 10mg | Sodium 55mg | Carbohydrate 13g | Fiber 0g | Sugar 8g | Protein 1g

Note
Serving Size: 1 mini muffin
Exchanges per Serving: 1 Starch, 1 Fat.

Parfait

Ingredients
1 (10.5 ounce) package sugar free angel food cake, purchased from bakery
3 1/2 teaspoons instant decaffeinated coffee
powder
1 1/2 cups hot water
1/2 cup mascarpone cheese
1 (8 ounce) package fat-free cream cheese
2 tablespoons dark brown sugar
1 cup SPLENDA® No Calorie Sweetener,
Granulated
1/2 teaspoon vanilla extract
2 teaspoons cocoa powder

Directions
1 Cut angel food cake into 1 cubes. Set aside.
2 Dissolve instant coffee in hot water. Chill in refrigerator.
3 Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, SPLENDA® Granulated Sweetener and vanilla. Mix well. Set aside.
4 Pour cold coffee into a 9X13 inch pan.
5 Assemble Tiramisu: Quickly dip half of angel food cake pieces into the coffee. Remove immediately and place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa.
6 Cover and chill for three hours or overnight before serving.

Recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 210 | Calories from Fat 60 | Fat 7g (sat 4g) | Cholesterol 20mg | Sodium 560mg | Carbohydrate 38g | Fiber 2g | Sugar 7g | Protein 8g

Bread Pudding

Ingredients
PUDDING
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1/2 cup SPLENDA® Brown Sugar Blend
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract 2 eggs, beaten

VANILLA SAUCE
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons SPLENDA® Brown Sugar Blend
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
2 In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1/2 cup SPLENDA® Brown Sugar Blend, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3 In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4 Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5 While pudding is baking, mix together SPLENDA® Granulated Sweetener, 2 tablespoons of SPLENDA® Brown Sugar Blend, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Recipe Inspired by Home Cooks

Nutrition Info (per serving)
Calories 360 | Calories from Fat 180 | Fat 20g (sat 4g) | Cholesterol 60mg | Sodium 340mg | Carbohydrate 36g | Fiber 1g | Sugar 24g | Protein 6g

Strawberry Shortcake

Paragraph. Click heIngredients
STRAWBERRY FILLING
3 cups sliced fresh strawberries
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar

SHORTCAKES
2 1/2 cups reduced-fat biscuit mix 1/3 cup
SPLENDA® No Calorie Sweetener,
Granulated
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
fat-free frozen whipped topping, thawed (optional)
mint sprigs (optional)

Directions
1 Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 Shortcake Directions: Preheat oven to 425 degrees F.
3 Combine biscuit mix and 1/3 cup SPLENDA® Granulated Sweetener in a large bowl.
4 Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.

Recipe by the : Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 120 | Calories from Fat 5 | Fat 1g (sat 0g) | Cholesterol 0mg | Sodium 350mg | Carbohydrate 25g | Fiber 2g | Sugar 6g | Protein 4g

Note
Exchanges per Serving: 1 1/2 Starches re to edit.

Very Berry Cobbler

butter flavored cooking spray 1 cup (135 g) fresh berries, blue berries, raspberries, black berries or a combination 2 teaspoons (10 ml) grated orange rind 2 tablespoons (30 ml) sugar 2 tablespoon (30 ml) canola oil 1 large egg 1/2 cup (58 g) unbleached all-purpose flour 3/4 teaspoon (3.75 ml) baking powder 1/8 teaspoon (0.63 ml) salt 1/4 cup (60 ml) evaporated skim milk Preheat oven to 350°. Lightly coat a 6-inch round metal baking pan with cooking spray. Spread the berries in the pan and sprinkle with 1 teaspoon orange zest. In a medium bowl, cream together the sugar and oil. Whisk in the egg until the mixture is thick and smooth. Sift in the flour, baking powder and salt, alternating with milk, stirring until combined. Stir in remaining orange zest. Spread the mixture over the berries. Bake for 15-20 minutes, until tester inserted in middle comes out clean. Cool in pan on a wire rack before serving. To serve, spoon into small dessert bowls.
Per serving: 124 calories (40% calories from fat), 3 g protein, 6 g total fat (0.6 g saturated fat), 16 g carbohydrates, 1 g dietary fiber, 36 mg cholesterol, 133 mg sodium Diabetic exchanges: 1 carbohydrate (1/2 bread/starch, 1/2 fruit), 1 fat

Almond Sugar Cookies

5 tablespoons (75 g) margarine 1 1/2 tablespoons (18 g) sugar 1 tablespoon (15 ml) egg white 1/4 teaspoon (1.25 ml) almond extract 1 cup (1.25 g) unbleached all-purpose flour 1/8 teaspoon (0.6 ml) baking soda pinch cream of tartar 32 almond slices Preheat oven to 350°F (180°C), Gas Mark, 4. In a medium bowl, cream margarine and sugar, beating until light and fluffy. Stir in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.25 cm) balls. Place on a nonstick cookie sheet at least 2 inches (5 cm) apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool.
Per 2-cookie serving: 90 calories (40% calories from fat), 2 g protein, 4 g total fat, 10 g carbohydrate, trace dietary fiber, 0 cholesterol, 49 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat

Angel Cookies

1/2 cup diet orange soda
1/4 tsp almond extract
1 angel food cake mix, 14.5oz package
1 cooking spray

Directions 1 Preheat the oven to 350 degrees F. Spray a baking sheet with the cooking spray.
2 Put the carbonated beverage, almond extract, and angel food mix in a bowl. Using an electric mixer, beat at a medium pace until it becomes smooth. Set 28 equal spoonfuls of the batter onto the prepared baking sheet.
3 Bake for approximately 9 minutes. Remove from the baking sheet using a spatula and let cool before serving.

Calories 54.9 Total Carbs 12.5g Dietary Fiber 0g Sugars 6.5g Total Fat 0.1g Saturated Fat 0g Unsaturated Fat 0.1g Protein 1.3g Sodium 108.7mg Dietary Exchanges
Other Carbohydrate 1

Apple Crumb Cake

vegetable cooking spray 1 cup (140 g) all-purpose flour 1/3 cup (50 g) rolled oats 1/3 cup (63 g) one-to-one sugar substitute 1/4 cup (35 g) brown sugar substitute 1 teaspoon (5 ml) ground cinnamon 1/8 teaspoon (0.6 ml) ground nutmeg 1/8 teaspoon (0.6 ml) salt 4 tablespoons (50 g) cold margarine, cut into small pieces 1/2 teaspoon (2.5 ml) baking powder 1/2 teaspoon (2.5 ml) baking soda 1/3 cup (80 ml) unsweetened apple juice 1 teaspoon ( 5 ml) vanilla extract 1/4 cup (60 ml) egg substitute 2 Braeburn apples, about 1 pound (480 g) total, peeled, cored, and chopped Preheat oven to 350° F.( 180° C), Gas Mark 4. Lightly coat an 8-inch (20 cm) square baking pan with cooking spray. In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup (78 g). Combine the remaking flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples. Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm. Cut into 16 squares. Serve warm or cooled.
Per serving: 88 calories (30% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 116 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

Apple Frittata

butter-flavored cooking spray 1 1/2 cups (360 ml) egg substitute 1/3 cup (80 ml) low fat (1%) milk 1/4 cup (35 g) unbleached all-purpose flour 2 large Granny Smith apples, cored, thinly sliced, and sprinkled with fresh lemon juice 1 tablespoon (15 g) packed light brown sugar 1 tablespoon (15 ml) fresh thyme leaves Preheat oven to 425°F (220°C), Gas Mark 7. Lightly coat a 3-quart ovenproof pan with cooking spray. In a bowl, whisk together egg substitute, milk, and flour. Pour into prepared pan. Toss the apple slices with the brown sugar and thyme leaves. Arrange apple slices in the middle of the batter and bake until frittata is puffed, golden brown, and set in center when pan is gently shaken, 8 to 10 minutes. Cut into wedges to serve.
Per serving: 155 calories (4% calories from fat), 11 g protein, 1 g total fat (0.2 g saturated fat), 27 g carbohydrates, 3 g dietary fiber, 1 mg cholesterol, 199 mg sodium Diabetic exchanges: 1 very lean protein, 2 carbohydrate (1 bread/starch, 1 fruit)

Berry Pie

8 cups mixed fresh berries-blueberries, raspberries, blackberries, strawberries (halved, if large), rinsed and drained 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon (5 ml) grated lemon zest 1 tablespoon (15 ml) light rum (optional) no sugar replacement equal to 1/2 cup (95 g) sugar* 2 tablespoons (18 g) unbleached all-purpose flour 1/4 cup (40 g) tapioca 1 sheet frozen puff pastry, thawed according to package directions 1 large egg, beaten with 1 tablespoon (15 ml) water In a large bowl, gently toss berries, lemon juice, lemon zest, rum (if using), sugar replacement, flour, and tapioca. Place in a 1 1/2-quart (1.5 l) ovenproof round baking dish. Set aside. Meanwhile, roll out pastry on a lightly floured work surface to 1/8-inch ( cm) thick. Using a sharp knife, cut out a circle 2 inches (5 cm) larger than the baking dish. Set scraps aside. Brush the circle with the egg-water mixture and place, brushed side down, over the baking dish. Stretch the pastry tight (like a drum), pressing the overhanging dough onto the sides of the baking dish. Cover with plastic wrap and refrigerate for 1 hour. Cover and refrigerate remaining egg-water mixture. Cut the scraps into small decorative shapes with little cookie cutters or a sharp knife. Cover with plastic wrap and refrigerate. Preheat the oven to 450°F (230°C), Gas Mark 8. When ready to bake, brush the top with the remaining egg mixture and lightly press decorative shapes on the top. Brush the tops of the shapes with egg mixture. Bake for 15 minutes, then reduce oven temperature to 375°F (190°C), Gas Mark 5. Bake for another 25 minutes, until pastry is golden. Remove from oven and cool on a rack. Serve warm or at room temperature.
Per serving: 91 calories (22% calories from fat), 2 g protein, 2 g total fat (0.5 g saturated fat), 17 g carbohydrates, 4 g dietary fiber, 18 g cholesterol, 17 g sodium Diabetic exchanges: 1 carbohydrate (1/2 bread/starch, 1/2 fruit)

Peanut Butter Cookies

Ingredients: 1 cup chunky peanut butter 1 cup Splenda (sugar substitute) 1 egg 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla
Method Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.

Fruit Cobbler

Ingredients: 1 quart fresh strawberries or 1 bag frozen, sliced 1 quart fresh blueberries or 1 bag frozen 1 tbsp flour 1/4 cup butter 1 tbsp white sugar Splenda 1/4 cup brown sugar Splenda 1/4 cup plain oats Method Toss berries with flour and Splenda. Pour into glass baking dish. In a small bowl, combine butter, brown sugar Splenda and oats with a fork until crumbly. Sprinkle mixture over berries. Add 2 pats butter, if desired. Bake at 400 degrees for 15-20 minutes or until berries are bubbling and topping is browned. Serve with vanilla ice cream or whipped cream

Cream and Cherry Parfaits

Ingredients: 1 (20 oz) can crushed pineapple in its own juice 1/2 cup skim milk 1, 4-serving-size package Sugar-Free, Fat-Free Vanilla Instant Pudding Mix 1 teaspoon grated lime peel 1 Tablespoon fresh lime juice 1 1/2 cups thawed light whipped dessert topping 1 (12-oz.) bag frozen dark sweet cherries (no sugar added), thawed 2/3 cup chopped toasted pecans
Method Drain pineapple juice into a large bowl. Add milk, lime peel and juice. Sprinkle with pudding mix; whisk to blend thoroughly. Fold in whipped topping. Add pineapple, cherries and 1/2 cup of the pecans; fold all together. Cover and chill at least 2 hours. To serve, spoon mixture into 8 dessert glasses; sprinkle with remaining toasted pecans.

Pumkin Bars

baking spray with flour 1/4 cup (120 ml) liquid egg substitute 2 large egg whites 3/4 cup (143 g) one-to-one sugar substitute 1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk 1/4 cup (60 ml) canola oil 1 16-ounce can (480 g) unsweetened pumpkin 1/4 cup (36g) currants 2 cups (280 g) unbleached all-purpose flour 2 teaspoons (10 ml) pumpkin pie spice 2 teaspoons (10 ml) baking powder 1/8 teaspoon salt (0.6 ml) (optional) Preheat oven to 350° F (180° C), Gas Mark 4. Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray. In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in currants. Sift dry ingredients over the mixture and fold in. Place the batter into he prepared pan and bake for about 40 minutes until the batter springs bake when touched in the center. Cool in the pan and cut into 36 bars.
Per 1-bar serving: 56 calories (23% calories from fat), 2 g protein, 2 g total fat (0.1 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 39 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch)

Peanut Butter Squares

oil and flour aerosol spray 1 large egg 1/4 cup (50 g) "natural" style peanut butter 1 cup (200 g) ripe mashed banana 1/4 cup (60 ml )skim milk 1 cup (140 g) flour 1 teaspoon (5 ml )baking soda 1 teaspoon (5 ml )baking powder 1/4 cup (113 g ) chopped dry-roasted peanuts Preheat oven to 350°F (180°C, Gas Mark 4). Spray an 8-inch (20 cm) square baking pan with aerosol spray. In the bowl of an electric mixer, beat together the egg, peanut butter and banana until smooth. Beat in the milk and flour, baking soda and powder, and then stir in the peanuts. Spread the batter evenly in the pan. Bake for 30 minutes until browned. Cool and cut into 25 squares.
Per 2 squares: 108 calories (37% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 18 mg cholesterol, 148 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat

Applesauce Oatmeal Raisin Cookies

butter-flavored cooking spray 2 cups (312 g) rolled oats 1 1/2 cups (185 g) unbleached all-purpose flour 1 teaspoon (5 ml) baking soda 1/2 teaspoon (2.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) salt 2/3 cup dark raisins 1 large egg or 1/4 cup (60 ml) liquid egg substitute 3 tablespoons (45 ml) canola oil 3/4 cup (180 ml) unsweetened applesauce 1 1/2 teaspoons vanilla extract 1/3 cup (66 g) light brown sugar 1/3 cup (70 g) granulated sugar Preheat oven to 350°F (180° C). Lightly spray a cookie sheet with cooking spray. In a large bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt. Toss with raisins. In a medium bowl, cream together egg, canola oil, applesauce, vanilla, and the sugars. Whisk to blend thoroughly. Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well. Drop by the tablespoonful onto prepared cookie sheet, about 2 (5 cm) apart. Bake for 12 to 15 minutes until golden brown. Using a metal spatula, transfer cookies to a wire rack to cool. When cool, store in an airtight container.
Per 1-cookie serving: 74 calories (20% calories from fat), 2 g protein, 2 g total fat (0.2 g saturated), 14 g carbohydrate, 1 g dietary fiber, 6 mg cholesterol, 71 mg sodium Exchanges: 1 carbohydrate (1 bread/starch)

Golden Brownies

vegetable cooking spray 3/4 cup (105 g) unbleached all-purpose flour 1/2 cup (128 g) natural cocoa powder 1 teaspoon (5 ml) baking powder 1/2 teaspoon (1.25 ml) baking soda 1 banana, 3 1/2 ounces (105 g) after peeling 6 tablespoons (65 g) light brown sugar 6 tablespoons (7.5 g) spoonable brown sugar substitute 1/2 cup (120 ml) unsweetened apple juice 1 teaspoon (5 ml) pure vanilla extract 1/2 teaspoon (2,5 ml) chocolate extract 4 large egg whites, at temperature 1/2 teaspoon (2.5 ml) salt 1/4 cup (60 g) chocolate chips Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 8-inch (20 cm) square baking pan with cooking spray. In a bowl, combine the flour, cocoa, baking powder, and baking soda. In a blender or food processor, combine the banana, brown sugar, apple juice, and vanilla and chocolate extracts; process until smooth. Using a rubber spatula, fold into the dry ingredients. In the bowl of an electric mixer set on medium-high speed, beat the egg whites and salt until foamy. Increase the speed to high and beat until soft peaks form. Fold half of the egg whites into the batter. When incorporated, fold in remaining whites just until incorporated. (There may be a few specks of white still showing.) Scrape into the pan and spread evenly. Bake in center of oven for 30 to 35 minutes, until brownie springs back when gently pressed in the center. Cool in the pan on a rack. Cut into 12 squares. Heat chocolate chips in a 2-cup 480 ml) glass measuring cup in the microwave for about 30 seconds. Stir until chocolate is melted. Drizzle a little of the chocolate over each brownie.
Per serving: 101 calories (14% calories from fat), 3 g protein, 2 g total fat (0.9 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 213 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)

Chocolate Chip Cookies

1/2 cup (1 stick) butter or margarine, softened 1/4 cup sugar granulated sugar substitute to equal 1/2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 3 tablespoons Hershey's Cocoa or Hershey's European style Cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons skim milk 1/3 cup Hershey's mini chips Semi-Sweet Chocolate Heat oven to 375°. In medium bowl, beat butter, sugar and sugar substitute until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.
Per 1 cookie: 50 calories, 1 g protein, 3 g fat, 5 g carbohydrate, 5 mg cholesterol, 50 mg sodium Exchanges: 1 vegetable, 1/2 fat

Vanilla and Chocolate Cookies

1/2 cup (120 g) margarine, softened 2 tablespoons (24 g) sugar 2 teaspoons (10 ml) vanilla extract 6 tablespoons (90 ml) liquid egg substitute 1 1/2 cups (210 g) unbleached all-purpose flour 1/2 teaspoon (2.5 ml) baking powder 1/4 cup (60 ml) skim milk, warmed to room temperature 1 teaspoon (5 ml) unsweetened cocoa powder 1/8 teaspoon (0.6 ml) chocolate extract refrigerated butter-flavored cooking spray Cream margarine, sugar, vanilla, and egg substitute. Beat well. Add flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix. Divide dough into 2 parts. Add cocoa and chocolate extract to one part, stirring until well blended. Chill both halves for at least 1 hour. Working on a floured surface, roll out each part to a rectangle about 3 inches (7.5 cm) wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin. Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper and chill until firm, about 2 hours. Preheat oven to 375°F (190°C), Gas Mark 5. Slice cookies 1/8 inch (.5 cm) thick. Place on a nonstick cookie sheet that has been lightly coated with cooking spray. Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.
Per 3-cookie serving: 85 calories (53% calories from fat), 2 g protein, 5 g total fat, 8 g carbohydrate, trace dietary fiber, trace cholesterol, 73 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat