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Holiday Quick Bread -Serves 8
Ingredients
1½ cups all-purpose flour
2/3 cup SPLENDA Granular
2 tsp. baking powder
1 tsp. baking soda
¼ cup no-fat sour cream (Note: Try Land O Lakes Fat-free sour cream)
2 tsp. vegetable oil
¼ cup fat-free milk
1 egg or equivalent in egg substitute
2/3 cup mashed banana
8 maraschino cherries, quartered
1 teaspoon vanilla extract
2 Tbsp. mini chocolate chips
¼ cup chopped walnuts

Preheat oven to 350 degrees. Spray a 9-by-5 inch loaf pan with butter - flavored cooking spray. In large bowl, combine flour, SPLENDA Granular, baking powder, and baking soda. In a medium bowl, combine sour cream, oil, milk, and egg. Stir in mashed banana and vanilla extract. Add sour cream mixture to flour mixture. Mix gently just to combine. Fold in cherry pieces, chocolate chips, and walnuts. Evenly spread batter into prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for at least 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick slices.

Each serving equals: 193 Calories ∙ 33 gm Carbohydrate ∙ 5 gm Fat

Source: The Splenda No Calorie Sweetener Cookbook by JoAnna M. Lund, Copyright © McNeil-PPC, Inc., 2001. Visit their website: www.splenda.com or call 1-800-777-5363.

Cranberry Apple Crisp – Serves 8
Ingredients
3 cups apples, peeled and sliced
3 cups fresh cranberries
7 ¼ teaspoons Equal for Recipes or 24 packets Equal or 1 cup Equal Spoonful
1/3 cup all-purpose flour
¼ cup chopped pecans
¼ cup margarine, melted
3 ½ teaspoons Equal for Recipes or 12 packets Equal or ½ cup Equal Spoonful

Each serving equals: 145 Calories ∙ 18 gm Carbohydrate ∙ 8 gm Fat

Source: "All things Equal: Your Newsletter About Sweetness & Life from Equal Sweetener,"

Holiday 2000. Visit their website: www.equal.com or call 1-800-323-5316.

Raspberry Thumbprints – makes 16 cookies
Ingredients
¼ cup margarine, softened
14 packets Equal
1 large egg white
1 tsp. vanilla extract
1 1/3 cups cake flour, sifted
butter-flavored cooking spray
5 Tbsp. raspberry fruit spread

In a large bowl, cream together margarine and Equal until light and fluffy. Add egg white and vanilla, beat well. Stir in flour. Using hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes. Preheat oven until 350 degrees. Shape dough into 1-inch balls. Place 2-inches apart on cookie sheet lightly sprayed with cooking spray. Using your thumb (or that of the closest child), press a hole in the center of each cookie. Bake for 8-10 minutes, until golden. Cool completely on wire racks. Spoon ½ tsp. fruit spread into the center of each cookie. Store in tightly covered container.

Source: The Joslin Diabetes Gourmet Cookbook, by Bonnie Sanders Polin and Frances Towner Giedt, copyright 1993.

Chocolate Mousse Pudding – makes 4 servings
Ingredients
1 ½ cup cold skim or 1% low fat milk
1 3-ounce package sugar-free instant chocolate pudding
1 cup nondairy whipped topping (example: Cool Whip)

Pour the milk into a bowl. Add pudding mix and mix at low speed. When it begins to thicken, remove the mixer and use a spoon to fold in whipped topping. Spoon into wine glasses (presentation is everything!) and garnish with a dollop of whipped topping,

¼ maraschino cherry and a few jimmy sprinkles!

Source: Cooking for Diabetics by Kitty Maynard, et al., copyright 1989.

Marianne’s Pumpkin Chocolate Chip Bread – Makes three loaves/ 10 servings per loaf

This recipe came from Marianne, RN the Pediatric Endocrine nurse. She made the original recipe and Anna Bertorelli, RD modified it to be lower in calories, carbohydrate and fat. Thank you Marianne!

Each loaf equals: 1781 Calories ∙ 288 gm Carbohydrate ∙ 75gm Fat
Each serving equals: 178 Calories ∙ 29 gm Carbohydrate ∙ 7.5 gm Fat

Preheat oven to 350 degrees. Lightly grease 3 - 9x5x3 inch loaf pans (can use aluminum pans for gifts!) with spray oil. Mix flour, sugar and SPLENDA together. Add eggs, pumpkin, pumpkin spice, salt, baking soda, oil and applesauce to mixture. Mix at low speed just until all ingredients are combined. Fold in chocolate chips. Divide batter into three loaf pans. Bake for approximately 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pans on a wire rack and let set for at least 10 minutes. Remove bread from pans and continue cooling on wire rack. Cut into 10 slices.

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