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