Friday, November 25, 2011

Carrot Cake (No Four and No Sugar Added)


4 eggs
1 1/4 cups vegetable oil
2 cups splenda
1 cups almond flour
(Almonds that have been ground down to a flour texture. You can get it at health food stores or order on line)
1 cup ground oats (I ground up instant oatmeal in the blender)
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 cups finely grated carrots
¾ cup raisins
2 TBS club soda (help to recipe rise)

Beat eggs, mix with oil, then splenda. Combine dry ingredients then mix all together. Add grated carrots and raisins.
Bake in greased loaf pan or 9" at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean.


1 cup splenda
1/4 lb. butter, softened (or butter substitute)
1 8-oz. pkg. low fat cream cheese, softened
2 tsps vanilla
1/2 cup chopped pecans

Combine butter and cream cheese. Stir in splenda, add vanilla and pecans. Ice cake

I think this was my favorite desert for Thanksgiving!!! IT was SOOOO GOOD!!

Wednesday, November 23, 2011

Black Bean Brownies

1 (15 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons canola oil
1/3 cup cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup splenda
1 teaspoon instant coffee (optional)
1/2 cup coarsely chopped walnuts (optional)

Preheat oven 350F degrees.

Lightly grease an 8-inch square baking pan and set aside.

Combine black beans, eggs, oil, cocoa powder, salt, vanilla, splenda, and instant coffee in a blender or food processor until smooth.

If you are using walnuts stir in now.

Pour the mixture evenly into the prepared pan.

Bake in the preheated oven until the top is dry and the edges start to pull
away from the sides of the pan, about 25 to 30 minutes.

Cool completely on a wire rack and then cut brownies.


New York-Style Cheesecake (Low Fat and Sugar Free)

Healthy but really YUMMY!!


To taste unsalted butter for the pan
3 8 oz. packages of low fat cream cheese at room temp
1 cup Splenda
3 large eggs at room temp.
1 cup low fat sour cream
1 1/2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1 tsp. vanilla

Preheat oven 350 degrees.

Butter the sides and bottom of a 9-inch springform pan. Line the bottom with a double thickness of waxed paper. Lay two 24”-long pieces of aluminum foil on a work surface to make an “X”.

Place the springform pan in the center of the foil and fold up around the sides to form a waterproof jacket.
In a large mixing bowl, beat the cream cheese and splenda. Add the eggs one at a time, beating well for each addition. Add sour cream, lemon juice, lemon zest and vanilla.

Mix until smooth.

Pour batter into the prepared pan and place in a large roasting pan.

At the door of the oven, pour enough hot water into the roasting pan to surround the cheesecake with one inch of water. (This is a water bath, which helps keep the cheesecake from cracking and

Bake for 1 hour.

Turn off the oven and let cool for an additional hour without opening the door.