Reese's Cups

2 T butter

1/3 c chunky (or plain) peanut butter

1 oz unsweetened chocolate

1/3 c ricotta

10 pkts Splenda

1 t vanilla

Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate. Serves 22.

Layered Peanut Butter Pie

CRUST:

1 c crushed or ground pecans

4 t melted butter

CHOCOLATE:

2 T butter

1 oz unsw chocolate

2 T cream

1 t vanilla

8 pkgs Equal Sweetener

PEANUT BUTTER:

5 T peanut butter

4 oz cream cheese

1/3 c Splenda

WHIPPED CREAM:

1 cup heavy cream

1 t vanilla

1 T cocoa

1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.

2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.

3. Peanut Butter layer: Mix peanut butter, cream cheese and Splenda with food processor or blender. Spread over frozen pie.

4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate. Serves 8.

Cheesecake Muffins

1 pkg gelatin (plain)

1 c boiling water

16 oz soft cream cheese

1 t vanilla

16 pkgs Splenda

1 oz unsw. Chocolate, melted (optional)

Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin cups. (If using muffin cups, put cupcake paper in cup first). Chill until firm, 2-3 hours. Makes 12.

Pumpkin Cheesecake Bars

Crust:

1 cup almond flour

1/4 cup brown sugar twin

1/2 cup butter

1/2 cup chopped walnuts

Filling:

8 oz cream cheese

1/2 cup Slenda

2 eggs

1/2 cup pumpkin

1 tsp vanilla

1/4 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon

Blend crust ingredients in food processor until blended. Press into an 8x8" greased pan. Bake at 350 for 15 min; cool slightly. Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 min until set. Cool and cut in bars. Makes 16 bars.

Basic Cookie Recipe

Ingredients

2 1/2 cups almond flour

1 1/2 cups splenda

1 tsp guar or xanthan gum

1 cup butter, soft

1 egg

1 1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

Mix all ingredients in mixer until blended. Divide into 4 bowls and flavor according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2" balls, placing on cookie sheet. Dip bottom of a glass in Splenda (or Splenda / cinnamon) mixture and flatten balls. Bake at 375 8-12 min, until lightly browned. Makes about 12 cookies.

To flavor: add 1 tsp extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional tablespoon of Splenda.

Enjoy!!