Mix all ingredients and place in pie plate sprayed with vegetable spray.
Bake 30 minutes at 350\u00b0.
Serve with low-fat whipped topping.
Mix all ingredients and place in pie plate sprayed with vegetable spray.
Bake 30 minutes at 350\u00b0.
Serve with low-fat whipped topping.
lmost done, add raisins and sugar, along with cinnamon, allspice, nutmeg
Preheat oven to 350\u00b0.
Spray muffin pan cups with grease.
In medium bowl, combine flour, 1/2 cup sugar, cinnamon, salt, baking powder and ginger.
In a large bowl with whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended.
With spoon, stir together the 2 mixtures until moistened.
Spoon batter into muffin pans.
Bake 30 minutes or until toothpick comes out clean.
Cool muffins in pans 10 minutes and remove.
Sprinkle with powdered sugar.
Makes 8 muffins.
n medium bowl, combine flour, sugar, cinnamon, salt, baking powder, baking
Place pieces of angel food cake in bottom of glass trifle bowl.
Place slices of fresh fruit in layers.
Sprinkle with sugar substitute.
Spread low-fat strawberry yogurt.
Repeat these steps.
Top with no-fat whipped cream.
medium bowl, combine flour, sugar, cinnamon,
salt,
baking
oll pan.
Combine flour, sugar, cinnamon, baking soda, baking powder
egg substitute, applesauce, raisins, brown sugar and vanilla until well blended
Spray 9 x 11-inch baking pan with Pam.
In a bowl, mix (beat just until blended) water, corn syrup and egg whites.
Add sugar, flour, cocoa, cornstarch, baking soda and salt (which have been blended together); beat.
Pour into prepared pan.
Bake at 350\u00b0 for 35 minutes.
Sprinkle with powdered sugar after cooled, or frost (frosting will change fat and cholesterol).
Place berries in 8 x 12-inch pan.
Sprinkle with 1/2 cup sugar.
Mix together flour, baking powder, salt and milk; pour on top of berries.
Sprinkle 1 cup sugar on top of dough.
Pour 1 cup boiling water over sugar.
Bake at 375\u00b0 for 45 minutes.
ish towels dusted with confectioners sugar.
Remove foil.
Roll
A quick no-fat, no-dairy, no-sugar ice cream substitute. Adjust ingredients to your own taste and fruit on hand.
Fresh eggs no longer are safely used raw because of salmonella bacteria.
Place bran, sugar, fruit, spice and almond extract in bowl; mix.
Pour milk over it and allow to stand 4 to 8 hours.
Stir in flour.
Put into well-greased loaf pan.
Bake 50 minutes at 350\u00b0 then check for doneness.
If it browns too quickly, lower heat. Use after 2 days.
Freezes well.
Boil sugar, water, raisins, shortening, salt and spices together for 3 minutes.
Let cool.
Add flour and baking powder; mix well.
Bake in greased loaf pan at 350\u00b0 for about 45 minutes.
Combine butter/margarine, cocoa and salt.
Add milk and vanilla, stirring well.
Add sugar and mix until smooth and creamy.
br>Spray muffin cups with no stick cooking spray.
Fill
cup boiling water, add no further water.
Stir until
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.