• 3 C heated skim milk
• 1 C eggbeater
• 1/2 C. Splenda
• 1 tsp. vanilla
• grated nutmeg (optional)

1. Add 3 cups heated skim milk to 1 cup eggbeater that has been mixed with 1/2 cup splenda.
2. Stir in 1 teaspoon vanilla (or more if you really like it).
3. Pour into custard cups, place in water bath, and bake at 350 for 25 mins or knife inserted comes out clean.
4. Grate nutmeg on the top for a special taste.

Note: It fills up 7 custard cups. This amounts to 56 calories, 7.7 grams of protein each, no fat. Also, a water bath is when you place the custard cups in a baking dish. I use a 9x11 pan with 2" high sides. Then pour hot water into the baking pan till it comes halfway up the outsides of the custard cups. This keeps the temperature of the custard steady so there are no hot spots and the custard comes out smoother. It also keeps the oven more humid so the custard has no cracks in the top. Refrigerate whatever you don't eat while warm.
- posted by Tihleigh @ 8:53 PM

• Pre-cooked (boiled) ham (I used about 1/4 lb., but you can put in as much as you like) cut in either chunks or strips
• head of sliced cabbage
• half an onion, cut into chunks
• 1/2 cup chopped celery
• head of chopped cauliflower
• a couple of bay leaves
• some salt
• some pepper

1. Cook for about 10 minutes or so (don't boil too long, you'll lose the flavor of the ham)
2. serve up and add a little Smart Spread and more salt and pepper to taste.

• 1 package Rapid Rise Yeast
• 1 1/2 cup of Gold medal Whole Grain Wheat Flour or other brand.
• 1 t garlic salt
• 1 t sugar
• 1 Tbs Olive Oil
• 2/3 cup of warm water

1. Mix dry ingredients well together in a medium bowl.
2. Add the Olive Oil and cut into the flour mix.
3. Add water to make a nice dough and knead a few times.
4. Oil spray a small bowl and place the dough in it and cover tightly with plastic wrap.
5. Set aside for about 20 minutes.
6. I put mine in the microwave (No Heat).
7. Oil spray a Pizza Pan and dump the dough onto it.
8. Spray your hands and spread and stretch the dough to fit the pan with a slight turned up rim.
9. At this point you can either bake the crust at @ 450 degrees for about 10 minutes and save til later, or top with your favorite topping and bake on lowest rack of the oven for 15 minutes or until cheese is melted and rim of crust is brown.

Makes one 12 to 14 inch pizza crust.
- posted by Tihleigh @ 7:16 PM

• 1/3 C. ricotta cheese
• 1 egg
• dash of vanilla
• cinnimon
• 1 pkg of Splenda

1. Cook like pancakes on no-stick griddle or pan.

• 3 large eggs, separated
• 1/4 tsp cream of tartar
• 3 tablespoons cottage cheese (or 3 1/2 tbsp ricotta)
• 2 packets Splenda

1. Preheat oven to 300°F.
2. Separate eggs very carefully (make sure NONE of the yolk gets into the white.)
3. Spray PAM on a Teflon cookie sheet. Use an electric beater to beat egg whites and cream of tartar until stiff (but not dry).
4. Mix egg yolks, cottage cheese and Splenda (or Sugar Twin) in separate bowl.
5. Fold yolk-mixture carefully into egg whites being sure not to break down fragile whites - mix no longer than 1 minute.
6. Place the mixture carefully on the cookie sheet, gently putting one tablespoon on top of another until it is two (2) inches in height. Repeat until you have 6 little "pillows".
7. Place the cookie sheet in the oven and bake for 35-55 minutes (depending on your firmness preference.)

• 1 1/2 cups Whole wheat pastry flour
• 3/4 cup Flaxseed meal
• 3/4 cup Oat Bran or Oat flour
• 1 cup Brown sugar TWIN sweetener
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 1/2 cups shredded zucchini
• 1 cup diced dried apricots
• 1 cup almond flour
• 3/4 cup of slender soy vanilla flavored soy milk
• 4 eggs beaten
• 1 tsp vanilla

1. Mix together dry ingredients down to pumpkin pie spice in a large bowl.
2. Stir in zucchini, apricots and almond flour.
3. Combine soy milk with beaten eggs and vanilla.
4. Pour liquid ingredients into dry ingredients.
5. Stir until ingredients are moistened. Do not overmix.
6. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes.

• 4 boneless, skinless chicken breasts
• 1 cup chunky salsa
• 1/3 cup peanut butter
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons finely minced ginger root
• 1/4 cup chopped peanuts

1. In a 3- to 5-quart crockpot, mix all ingredients except chicken and chopped peanuts.
2. Add chicken and stir to coat.
3. Cover crockpot and cook on LOW for 8 - 9 hours or until chicken is thoroughly cooked and no longer pink in center.
4. Sprinkle with chopped peanuts.