| Healthy snacks don't have to be difficult to make, | | | | 1 oz unsw. Chocolate, melted (optional) |
| although some may take a little extra work. | | | | Dissolve gelatin in boiling water and stir well. Cut |
| Regardless of the work involved, though, they | | | | cheese into small pieces and place in dissolved |
| sure do not have to lack great taste. Here are | | | | gelatin. Add melted chocolate (if using) and mix. |
| some recipes to try with your family and friends | | | | Add vanilla, sweetener and beat well with electric |
| at the gym. | | | | mixer (2 min. on med/hi). Pour into buttered pie |
| Reese's Cups | | | | pan or 12 muffin cups. (If using muffin cups, put |
| 2 T butter | | | | cupcake paper in cup first). Chill until firm, 2-3 |
| 1/3 c chunky (or plain) peanut butter | | | | hours. Makes 12. |
| 1 oz unsweetened chocolate | | | | Pumpkin Cheesecake Bars |
| 1/3 c ricotta | | | | Crust: |
| 10 pkts Splenda | | | | 1 cup almond flour |
| 1 t vanilla | | | | 1/4 cup brown sugar twin |
| Melt butter, peanut butter and chocolate in | | | | 1/2 cup butter |
| microwave. Cool slightly, then add ricotta, | | | | 1/2 cup chopped walnuts |
| sweetener and vanilla. Spoon onto wax paper and | | | | Filling: |
| refrigerate. Serves 22. | | | | 8 oz cream cheese |
| Layered Peanut Butter Pie | | | | 1/2 cup Slenda |
| CRUST: | | | | 2 eggs |
| 1 c crushed or ground pecans | | | | 1/2 cup pumpkin |
| 4 t melted butter | | | | 1 tsp vanilla |
| CHOCOLATE: | | | | 1/4 tsp nutmeg |
| 2 T butter | | | | 1/2 tsp ginger |
| 1 oz unsw chocolate | | | | 1 tsp cinnamon |
| 2 T cream | | | | Blend crust ingredients in food processor until |
| 1 t vanilla | | | | blended. Press into an 8x8" greased pan. Bake at |
| 8 pkgs Equal Sweetener | | | | 350 for 15 min; cool slightly. Meanwhile, make filling: |
| PEANUT BUTTER: | | | | Blend all ingredients until smooth. Pour over crust |
| 5 T peanut butter | | | | and bake 35 min until set. Cool and cut in bars. |
| 4 oz cream cheese | | | | Makes 16 bars. |
| 1/3 c Splenda | | | | Basic Cookie Recipe |
| WHIPPED CREAM: | | | | Ingredients |
| 1 cup heavy cream | | | | 2 1/2 cups almond flour |
| 1 t vanilla | | | | 1 1/2 cups splenda |
| 1 T cocoa | | | | 1 tsp guar or xanthan gum |
| 1. Crust: mix pecans and butter. Pour in pie plate, | | | | 1 cup butter, soft |
| spread to cover bottom of plate and put in | | | | 1 egg |
| freezer. | | | | 1 1/2 tsp baking powder |
| 2. Chocolate layer: Melt butter and chocolate in | | | | 1 tsp vanilla |
| microwave approx. 2 min. Mix in cream and vanilla. | | | | 1/4 tsp salt |
| Stir well. Add equal. Pour over frozen pie crust | | | | Mix all ingredients in mixer until blended. Divide into |
| and put back in freezer. | | | | 4 bowls and flavor according to your tastes. |
| 3. Peanut Butter layer: Mix peanut butter, cream | | | | Refrigerate at least 4 hours before baking. Make |
| cheese and Splenda with food processor or | | | | cookies by forming dough into 1/2" balls, placing |
| blender. Spread over frozen pie. | | | | on cookie sheet. Dip bottom of a glass in Splenda |
| 4. Whip cream with vanilla and cocoa until stiff | | | | (or Splenda / cinnamon) mixture and flatten balls. |
| peaks. Spread over pie and refrigerate. Serves 8. | | | | Bake at 375 8-12 min, until lightly browned. Makes |
| Cheesecake Muffins | | | | about 12 cookies. |
| 1 pkg gelatin (plain) | | | | To flavor: add 1 tsp extract to each portion. For |
| 1 c boiling water | | | | chocolate, add 1 oz melted unsweetened |
| 16 oz soft cream cheese | | | | chocolate to one portion, and additional tablespoon |
| 1 t vanilla | | | | of Splenda. |
| 16 pkgs Splenda | | | | Enjoy!! |