*SNICKERS CRUSTLESS PIE*

1 pint SF FF chocolate frozen yogurt
1/3 cup peanut butter
1 container for SF Cool Whip
3/4 c grapenuts

Blend ingredients and put into a glass pie pan. (Freeze?)



So, for the entire pie: 4 starches, 3.5 proteins and whatever the SF Cool Whip would count for. This is an entire pie, so if it's cut into 8 slices, it would be approximately 1/2 starch, 1/2 protein, and whatever the container of Cool Whip would be divided by 8.

*LEMON GLAZED CHEESECAKE*

Cheesecake
2- 8oz packages fat-free cream cheese,
softened
3/4 cup Equal Spoonful®
1 Tbsp flour
2 tsp vanilla extract
1/2 tsp finely grated fresh lemon zest
1/2 cup fat-free sour cream
3 egg whites
1/2 cup graham cracker crumbs

Lemon Glaze
1/3 cup Equal Spoonful®
1 1/2 Tbsp arrowroot or cornstarch
1 1/2 Tbsp fresh squeezed lemon juice
1/2 tsp finely grated fresh lemon zest
1/3 cup water
2 cups berries of choice

Preparation Instructions:
Blend first 5 ingredients with electric
mixter. Add in sour cream and egg
whites. Coat 9-inch pie pan with nonfat
cooking spray; press h graham cracker
crumbs, into plate. Pour in cheese
mixture and bake at 325 ° F for 40
minutes. (Do not open oven door while
baking!) Cool to room temperature, then
refrigerate for 3 hours. For glaze, stir
sugar substitute and arrowroot or
cornstarch together in a small saucepan
then add the lemon juice, lemon peel, and
water. Whisk until smooth. Heat in a
small saucepan stirring constantly
over medium flame, until mixture is
clear and thick. Spread evenly over
cheesecake; set at room temperature. Top
with berries. Slice pie into 8
slices. Serve immediately or chill
until ready to use.
Makes 8 Servings

Serving Size:
1 Slice

Counts As:
1 Fruit
1 Starch

*SOUTHERN PEACH SHORTCAKE*

Ingredients:

3 peaches, sliced
10 packets of Splenda®, divided
1/2 tsp almond extract
1/2 tsp cinnamon
1 cup flour
1/3 cup sugar
2 tsp baking powder
2 Tbsp oil
2 egg whites
1/4 cup skim milk

Preparation Instructions:
Place peaches in bottom of well-greased 8
inch baking dish. Sprinkle with 3
packets of Splenda ® , almond
extract, and cinnamon. Combine flour,
remaining Splenda ® , sugar, and
baking powder in mixing bowl. Add oil, egg,
and milk to flour mixture. Mix well.
Spread mixture evenly over peaches. Bake
at 400 ° F for 30 minutes, or until
lightly browned. Cool for 15 minutes. To
serve, place large serving plate over top
of the cake and invert onto plate.
Cut into 9 squares, about 2 1/2 X 2 1/2
inches; and serve.

Makes 9 servings

Serving Size:
1/9 of cake

Counts As:
1 Fruit
1 Starch