1. In a medium bowl, beat margarine with an electric mixer on medium speed for one minute. Add egg substitute and continue beating for 30 seconds.
2. Add SPLENDA® Granular and beat on medium speed for one minute. Add flour and beat for another minute. Mixture will form a soft, sticky dough.
3. Add sour cream and continue beating until combined.
4. Divide dough into 4 equal parts. Wrap each part in wax paper and refrigerate for 2 hours or overnight.

1. Preheat oven to 375° F. Place wrapped dough in freezer for 20 minutes. Meanwhile, mix SPLENDA® Granular and cinnamon in medium bowl and set aside. Lightly grease a cookie sheet and set aside.
2. Remove one portion of the dough from the freezer at a time. On a floured surface, pat dough into a 5" circle, turning and sprinkling with flour to keep the dough from sticking.
3. Scrape working surface clean and spread a 1/2 cup of the cinnamon filling over the surface.
4. Place dough on filling and pat into a larger 10-12 inch circle. (Top and bottom of dough will now be covered with the filling)
5. Cut circle into 8 wedges. Place 1 teaspoon of raisins at wide end of each wedge and roll dough to form a crescent. Place crescents on prepared cookie sheet.
6. Bake 10-12 minutes or until golden brown. Remove crescents from cookie sheet and cool on wire rack to room temperature.
7. Repeat process with remaining dough.
   

1. Preheat oven to 350°. Lightly oil a cookie sheet and set aside.
    
2. Blend together butters, SPLENDA® Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix using low speed (or by hand) until dough is formed. Do not over mix.
    
3. Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and 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 a lightly oiled cookie sheet.
    
5. Bake in a preheated 350° oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack. 
    
   

		Nutrients Per Serving
		Serving Size		2 cookies
		Total Calories	120
		Calories from Fat	63
		Total Fat	7 g
		Saturated Fat	4 g
		Cholesterol	20 mg
		Sodium	90 mg
		Total Carbohydrate	12 g
		Dietary Fiber	<1 g
		Sugars	0 g
		Protein	2 g

		Dietary Exchanges
		Starch	1
		Fat	1

This recipe when compared to a traditional sugar cookie represents a 67% reduction in total carbohydrates, a 49% reduction in calories, a 58% reduction in cholesterol, a 22% reduction in fat and a 99% reduction in total sugars

1. Mix together shortening, margarine, SPLENDA®, egg and molasses.
2. Sift together and stir in dry ingredients. Mix thoroughly.
3. Chill dough in refrigerator until firm, about 2 hours.
4. Form into 16 balls. Place on cookie sheet and pat down gently with fork.
5. Bake for 10 to 12 minutes at 350° F. Do not over bake. Cookies will look chewy when they come out but they become crisp.
   

1. Preheat oven to 350°F. Lightly oil a 13x11 baking sheet. Set aside.
2. Separate egg whites from yolk. Discard yolk. Place egg whites in a medium sized bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3. Add SPLENDA® Granular, vanilla extract and salt. Mix until stiff peaks form (about 20-30 seconds on high speed with an electric mixer).
4. Spoon slightly rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan.
5. Sandwich Angel Bites with filling of choice. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat to make 3 filled Angel Bites per serving (using 6 unfilled bites).
   

1. Juice oranges and lemons to make approx. 3/4 cup of juice.
2. Blend SPLENDA® Granular and egg yolk together. Stir well. Add juice to egg yolk mixture. Mix thoroughly. Add cornstarch. Stir well.
3. Pour into a small saucepan. Cook over medium heat, stirring frequently, until thickened (approx. 2 min.). Chill until ready to use. Garnish Angel Bites with a dollop of whipped cream, some orange zest and a sprig of mint.
   

1. Preheat oven to 350°F. Lightly oil a 13x11 baking sheet. Set aside.
2. Separate egg whites from yolk. Discard yolk. Place egg whites in a medium sized bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3. Add SPLENDA® Granular, vanilla extract and salt. Mix until stiff peaks form (about 20-30 seconds on high speed with an electric mixer).
4. Spoon slightly rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan.
5. Sandwich Angel Bites with filling of choice. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat to make 3 filled Angel Bites per serving (using 6 unfilled bites).

1. Drain thawed raspberries and save juice. Place juice in a small saucepan.
2. Add cornstarch and SPLENDA® Granular. Stir well. Heat over medium heat until simmering and thick (approx. 2 min.).
3. Toss the thawed raspberries with thickened juice. Chill until ready to use. Garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of mint.
   
   Cooking Tip:
   If egg whites start to separate after sitting for a bit, just whisk them back together using a wire whisk.
   

1. In a large saucepan, combine milk, tapioca, egg substitute, SPLENDA® Granular and salt. Stir until blended, approximately 30 seconds. Let stand for 5 minutes.
2. Heat the pudding over medium heat while stirring until pudding comes to a full boil.
3. Remove pudding from heat and add vanilla extract. Let cool at room temperature for 20 minutes. Stir once and serve.