SUGAR-FREE BANANA MILKSHAKE

• ingredients: 1 banana, frozen
• 3/4 cup 1% milk
• fresh ground nutmeg to taste
• 1 packet Equal® ( NutraSweet® as sweet as 2 teaspoons sugar)

instructions: Fully freeze the banana
Thoroughly purée in a blender or food-processor all ingredients. Serve immediately
Makes one portion

SUGAR-FREE STRAWBERRY MILKSHAKE

• ingredients: 3/4 cup (approximately 12) strawberries
• 1/2 cup fruit-sweetened strawberry yogurt
• 1/3 cup 1% milk
• 1 packet Equal (NutraSweet® as sweet as 2 teaspoons sugar)
• strawberry slice to garnish side of glass (optional)

instructions:
Fully freeze the strawberries
Freeze the yogurt for an hour
Thoroughly purée ingredients in a blender or food-processor
Serve immediately
Makes one portion

SEMI-SWEET CHOCOLATE MOUSSE

• 2 envelopes plain gelatin
• 1/2 cup cold water
• 2 cups 2% lowfat milk
• 1 tsp. ground cinnamon(optional)
• 3/4 cup Sugar Twin Spoonable
• 1/4 cup unsweetened cocoa
• 1 tsp. vanilla
• 1/8 tsp. cream of tartar
• 3/4 cup prepared sugar-free whipped topping mix

In med. saucepan,sprinkle gelatin over cold water
Let stand 5 minutes
Whisk in remaining ingredients
Cook over low heat,
stirring constantly,
until mixture begins to simmer and gelatin is dissolved
Cool to room temperature
Transfer to small mixing bowl or food processor bowl fitted with steel blade
Refrigerate 1 hour or until partially set
(Chill beaters if using electric mixer)
Whip at high speed until fluffy:2 to 3 minutes
Spoon into 6 serving bowls
Refrigerate 2 hours until set
When served,
top each with sugar-free whipped topping

BANANA CREAM PIE

• 6 tbsp.Sugar-Twin spoonable
• 5 tbsp.cornstarch
• 1/4 tsp.salt
• 1/8 tsp.cream of tartar
• 3 cups 2% lowfat milk
• 1 carton(4 oz.)or 1/2 cup Egg Beaters 99% Real Egg Product
• 2 tbsp.Fleishmann's Margarine,softened
• 1 tbsp.vanilla
• 1 drop yellow food coloring,optional)
• 1 Baked 9-inch pie crust
• 2 large banas,sliced
• 1 cup prepared sugar-free whipped topping

In medium non-stick saucepan,combine sugar-twin,cornstarch,salt,cream of tartar
Gradually stir in milk until well blended
Cook over medium heat,
stirring constantly,
until mixture thickens and boils
Continue cooking and stirring for 1 minute
Remove from heat
In medium bowl,stir at least 1/2 of hot mixture into Egg Beaters
Stir this mixture into remaining mixture in saucepan
Return pan to medium low heat
Cook, stirring,for 2 minutes
Remove from heat
Stir in margarine,vanilla,food coloring(optional)
Cover with plastic wrap and cool to room temperature
In prepared pie crust,
arange banana slices to cover the bottom and side of crust
Top with prepared filling
Refrigerate for 2 hours or until set
Top with whipped topping
Refrigerate leftovers for no more than 2 days

ORANGE CHIFFON CHEESECAKE

• Makes 16 servings
•   2 cups graham cracker crumbs
•   8 tablespoons light margarine, melted
•   1 teaspoon EQUAL® FOR RECIPES or 3 packets EQUAL® sweetener or 2 tablespoons EQUAL® SPOONFUL™
•   1 cup orange juice
•   1 envelope (1/4 ounce) unflavored gelatin
•   12 ounces reduced-fat cream cheese, softened
•   1 cup part-skim ricotta cheese
•   3-1/2 teaspoons EQUAL® FOR RECIPES or 12 packets EQUAL® sweetener or 1/2 cup EQUAL® SPOONFUL™
•   2 cups light whipped topping
•   2 medium oranges, peeled, seeded and chopped
•    Orange sections (optional)

Spray 9-inch springform pan with nonstick cooking spray.
Mix graham cracker crumbs, margarine and 1 teaspoon Equal® For Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™.
Pat mixture evenly on bottom and halfway up side of pan.
Bake in preheated 350°F oven 8 to 10 minutes or until set.
Cool.
Pour orange juice into small saucepan.
Sprinkle gelatin over orange juice and let soften 1 minute.
Heat,
stirring constantly,
until gelatin dissolves,
about 3 minutes.
Blend cream cheese and ricotta cheese in large bowl until smooth;
stir in 3-1/2 teaspoons Equal® Measure™ or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™.
Add gelatin mixture to cheese mixture;
blend until smooth.
Fold whipped topping into cheese mixture.
Stir in chopped oranges.
Spoon into prepared crust and spread evenly.
Chill 6 hours or overnight.
Remove side of pan;
place cheesecake on serving plate.
Garnish with orange sections,
if desired.

DIABETIC RASPBERRY HOT COCOA MIX

• 36 packets sugar replacement
• 1 cup unsweetened cocoa powder
• 1 cup non-dairy creamer powder
• 1/2 tsp salt
• 3 packages unsweetened raspberry Kool-Aid
• 5 1/2 cup instant dry milk powder

Sift together the sugar replacement, cocoa powder, non-dairy creamer, salt and Kool-Aid into a large bowl.
Stir in the milk powder.
Store tightly sealed. To serve,
put 2 1/2 T into a cup and add hot water.
Stir.
Yield: about 48 servings.