• 3 Egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp cream of tarter
• dash salt
• 1/2 Cup Splenda
• 1/4 Cup chopped nuts

1. Combine egg whites, vanilla, vream of tarter and salt in a bowl.
2. Beat to soft peaks.
3. Gradually beat in sugar replacement.
4. Beat to stiff peaks.
5. Spread on bottom and sides of an ungreased 9" pie pan.
6. Sprinkle with chopped nuts.
7. Bake 275 oven for 1 hour...check every 15 minutes or so if you have a window...if it starts toget too brown take it out.
8. Cool completely before filling.

• 1 no sugar added fudgsicle
• 2 tablespoons peanut butter
• 2 tablespoons fat-free frozen whipped topping or whipping cream

1. Take a no sugar added fudgsicle and scrape it off the stick (microwaving it for about 15 seconds helps).
2. Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of fat-free frozen whipped topping or whipping cream.
3. Mix together and enjoy.

• 1 13-15 oz can black beans, rinsed well
• 4 eggs
• 1 1/4 c whey low granulated sugar (www.wheylow.com)
• 2 Tbl veg oil
• 4 Tbl unsweetened cocoa
• 1 tsp vanilla.
• 1/4 ricotta cheese
• 1 tsp baking powder

1. Blend everything in blender till smooth.
2. Pour into sprayed brownie pan and bake at 350 for approx 30 mins till set in middle.
3. Could top with walnut halves before baking.
   

• 1 can black beans
• 4 large eggs
• 1/2 cup splenda
• 2 tbs of either canola oil or sf applesauce
• 1 tsp of baking powder
• 1 tsp of vainilla extract
• 3 tbsp of coacoa powder

1. Put all ingredients in a blender. Blend till well blended.
2. Pour into a 9 inch pan sprayed well with pam spray or 12 muffin cups with foil liners.
3. Bake in a 350 degree preheated oven
4. 25 minutes for cup cakes or 40 minutes for cake.
5. Top with a spoon of fat free cool whip.

FILLING

• 1 lb. (500 g) low fat pressed cottage cheese
• 4 oz. light cream cheese
• 3 eggs
• 1/2-2/3 cup Splenda
• 1/3 cup cocoa powder (no sugar added)
• 1/2-1 tsp vanilla
• Pam

TOPPING

• 1 cup (250g) low fat sour cream or yogurt
• 2 1/2 tbsp. Splenda

1. Preheat oven to 300º
2. Combine all ingredients for filling in food processor and process until silky smooth.
3. Spray 9” spring form pan with Pam.
4. Pour filling into pan evenly and bake in center of oven for 35 minutes.
5. In the meantime, process ingredients for topping.
6. After 35 minutes take out cheesecake and spread topping evenly over cake.
7. Bake for 5 more minutes.
8. Turn off oven, open oven door and let cake cool inside the oven.
9. Refrigerate and serve.