Sugar Free Shortbread Cookies

Ingredients:

½ cup nuts, sesame seeds or sunflower seed meats

1 cup all purpose flour

½ cup oat flour

½ pound (2 sticks) low fat cold butter, cut into ¼ inch chunks

½ teaspoon salt

2-3 tablespoons Sugar-Free Caramel Syrup

Additional chopped nuts for garnish

Whipped cream cheese (optional)

Sugar free preserves (optional)

Directions:

Preheat the oven to 350 degrees; In a food processor, grind up the seeds or nuts to a coarse powder, pulsing on and off to ensure that they don’t become over processed. Add the flours, butter and salt and pulse until evenly combined to a cornmeal-like consistency. Add 2 tablespoons of the syrup and mix with a fork just until the dough begins to hold together. Do not over mix. Roll the dough out to a thickness of about 1” and cut into small circles, diamonds, or stars. Place on an ungreased cookie sheet. Brush the cookie tops lightly with additional syrup and sprinkle with additional chopped nuts. Bake for 10-12 minutes, until crisp and just brown on the edges. Cool on a rack.

Tips: Serve plain or sandwich two cookies with a filling of sugar free preserves or whipped cream cheese mixed to taste with your favorite Sugar Free Flavored Syrup. Be creative let me know what you come up with.. Yield: Makes about 3 dozen cookies

1 14 1/2 oz. evaporated milk

3 tbsp. Cocoa

1/4 c. oleo Liquid Sweetner to equal 1/2 c. sugar

1/4 tsp. Salt

1 tsp. Vanilla

2 1/2 c. graham cracker crumbs

1/4 c. nuts (optional)

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

S'More Fudge Bars

Ingredients:

Butter-flavored cooking spray

11 whole low-fat graham crackers (2 ½ x 5 inch rectangles), crumbled

1 bag (10.5 oz.) miniature marshmallows

3/2 C. sugar (sugar replacement)Splenda works really well here (granulated)

1/2 C. evaporated skim milk

2 T. vegetable oil spread (7g fat per tablespoon)

1 bag (12 oz.) reduced-fat unsweetened chocolate chips

Directions:

Spray a 9 x 13 inch pan with butter-flavored cooking spray. Set aside. In a large mixing bowl, combine graham crackers and marshmallows. Set aside. In a large saucepan, combine sugar and evaporated skim milk. Heat over medium heat until boiling. Boil 3 minutes, stirring constantly. Stir in vegetable oil spread until melted. Stir in chocolate chips until melted. Using a spoon sprayed with butter-flavored cooking spray, stir chocolate mixture into graham cracker mixture until well blended. Press into prepared pan. Serve at room temperature or cold.

Nutrition information per serving: 157 calories, 32g carbohydrate, 2g protein, 4.3g fat, 3.6g saturated fat, 0mg cholesterol, 0.4g dietary fiber, 47mg sodium Yield: 24 servings

PUDDING FUDGE

1 small pkg Butterscotch or Sugar free Chocolate pudding (not instant)

1 cup Granulated Sugar substitute (splenda)

1/2 cup Brown Sugar twin

1/2 cup Evaporated Milk

1 tbsp low fat Butter or margarine

1/2 cup chopped pecans, or other nuts

Dissolve sugar and pudding in milk. Cook, stirring constantly, over low heat until soft ball forms when dropped in cold water, or until temperature reaches 234F. Add nuts and butter, and beat until cool, or until it begins to thicken. Pour into greased pan or drop by spoonfuls onto waxed paper. It will harden as it cools to room temperature.

Low Fat/Sugar Free Chocolate Fudge Brownies

All the chocolate goodness without all of the fat! or sugar.... Enjoy these warm.

INGREDIENTS:

3/4 cup unsweetened apple butter

1 cup slenda

1 cup brown sugar twin

2 tsp. pure vanilla extract

1 cup egg substitute

3/4 cup unsweetened cocoa powder

1 cup all-purpose flour (can use almond flour for less carbs)

1/2 tsp. baking powder nonfat cooking spray

1 small box sugar free chocolate Jell-O mix (follow water instructions) and add to batter mix below with 1/4 cup unsweetened applesauce)

PREPARATION:

1. Preheat oven to 350°F.

2. Lightly spray a 9x13 inch baking dish with nonfat cooking spray.

3. In a large bowl, combine apple butter, sugar, brown sugar, vanilla and egg substitute and mix until well blended.

4. Stir in cocoa, flour and baking powder; mix until all ingredients are blended. (add in 1 small box sugar free chocolate Jell-O mix (follow water instructions) and add to batter mix below with 1/4 cup unsweetened applesauce) mix really well.

5. Spoon batter into prepared dish and bake 30-35 minutes.

6. Cool to room temperature; sprinkle with powder sugar, if desired.

Cook time: 25-35 minutes test with toothpick in center

Serves: 16

No Sugar Chocolate Fudge

2 pkgs (8 oz each) low fat cream cheese softened

2 squares (1 oz each) unsweetened chocolate, melted and cooled

1/2 cup splenda

1 tsp vanilla

1/2 c. chopped pecans

Beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.