1 cup butter , room temp

1 cup splenda, bulk not packets

5 eggs

1/3 cup sour cream

2 cups almond flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon Fresh grated nutmeg

1/2 teaspoon Allspice

1/2 teaspoon ground Cloves

1/2 teaspoon ground ginger

1 teasppon Vanilla Butter Nut Extract

Cream butter and splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and spices and add to egg mixture a little at a time while beating. Add sour cream and Vanilla Butter Nut extract. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes. Serve with SF cherry or apple pie filling and whipped cream.

2 c Bake mix

1/4 c Splenda

1 ea Egg

2/3 c Water or cream

2 tb Creamy Peanut Butter

1 oz unsweetened Chocolate

1 1/2 tb butter butter

1/2 c Splenda or SF syrup(to taste)

1/2 ts Vanilla

1 1/2 tb Hot water

2/3 c Chopped peanuts (optional)

Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups.

Mix bake mix, splenda, egg, water or milk, and peanut butter; beat vigorously for about 30 second. Fill muffin cups about 2/3 full.

Bake until golden brown, about 15 minutes. Cool.

Heat chocolate and butter over low heat until melted. Stir in Splenda or SF syrup, vanilla and hot water.

Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.

1 can (21 oz fruit) Lucky Leaf Cherry pie filling, sweetened w/Splenda

1 1/4 cup Baking Mix(your fav)

1 tbls Splenda 1/2 Tbls cinnamon

1/4 cup cream

1/4 cup Sour cream

Heat oven to 425F. Grease 1 1/2 qt casserole.

Heat pie filling to boiling. Pour into casserole.

Mix remaining ingredients until dough forms.

Drop by 6 spoonfuls onto hot pie filling. Sprinkle with a mixture of Splenda and cinnamon.

Bake about 20 minutes or until biscuits are golden brown.

Makes 8 Servings

2 (8-ounce) packages cream cheese, at room temperature

3 (1-ounce) bars unsweetened chocolate, chopped

1/2 cup splenda

1 large egg, lightly beaten

2 tablespoons oat flour

1/3 cup sour cream

2 tablespoons chocolate- or coffee-flavored liqueur

1 teaspoon vanilla extract

*****To lower the carb count a bit you can use a SF syrup(black cherry, orange etc) and cut back on the Splenda. This cheesecake has A LOT of possibilities :)

1 1/2 Cups Almond or pecan meal

1/3 Cup Splenda

1/3 Cup Butter , melted

3 Packages Cream Cheese (8 Oz.) - softened

1 1/2 Cups Splenda

3 Eggs

2 Cartons Sour Cream (8 Oz.)

1 teas. Vanilla Extract

1/2 teas. Watkins Butter Pecan Extract

1 Cup Pecans, finely chopped - toasted

Combine cracker crumbs, 1/3 cup splenda and butter,mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup Splenda, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Makes 6 servings.

3 tablespoons cocoa

2 tablespoons butter

2 tablespoons heavy whipping cream

1/4 teaspoon vanilla

1 tablespoon peanut butter

3 tablespoons splenda

Melt butter with cocoa in microwave. (CAREFULLY, DON'T OVERHEAT) Stir well. Add splenda, vanilla, cream, peanut butter. Drop by spoonfuls onto waxed paper and refridgerate. (or spoon it out of the bowl if you can't wait! )

Makes 10 servings

Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C).

Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.

Separate the eggs. Beat the yolks with the Splenda until thick and lemon colored. Add the mascarpone and beat it into the yolk mixture on low speed, scraping down the bowl. Do not overbeat or the mixture will curdle.

With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a soufflé dish to assemble the Tiramsu in.

Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish. Place the cocoa in a sieve over a bowl.

Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2-3 times so you have 3-4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.

Dice 2 strawberries and set aside.

Cut a thin slice from stem forming a base.

Cut each strawberry into 4 wedges, point to base BUT not through the base.

Beat cream cheese at medium speed until fluffy.

Stir in diced berries, nuts, and splenda(and liqueur opt.).

Spoon or pipe approx. 1 tspn of mix into each berry.