Low Carb Chocolate Cake
Serves: 16 pieces 
CarbsPerServing: 3.5 

Ingredients: 

1 cup Atkins Bake mix
1 stick butter
4 oz unsweet baking chocolate
4 oz cream cheese (softened)
1/2 cup or 12 packs of Splenda
1/2 cup halp/half milk or heavy whipping cream
1/4 cup SugFree LogCabin syrup
3 eggs  

How to Prepare:

Melt the chocolate and butter together in the microwave. Stir well. Add 
the 
cream cheese and mix well. In separate bowl, cream Splenda, milk, syrup 
and 
eggs. Last, add baking mix. Put contents of two bowls together and mix 
well. Bake 
at 350 for 30-35 minutes or until toothpick comes out clean.
  
Note:
I use a bundt style cake pan when I make this cake. I spray it heavily 
with 
baking spray and do not flour. Allow to cool before taking out of pan. 
This is 
important or the cake may "flatten" a little. You can cut into 16-18 
slices, 
wrap individually and freeze. Get one out and defrost when you need a 
"little 
sweet". 



Lemon Cookies

Ingredients:
2 sticks butter, softened
Sweetener, equivalent to 1/2-cup sugar plus 16 drops stevia extract
2 teaspoons vanilla
2 teaspoons lemon juice 
2 teaspoons lemon-flavor Crystal Light powder
2-1/2 cup Carbolite bake mix
1 cup almonds, ground 

Directions:
Using electric mixer, cream butter and sweetener well. Blend in 
vanilla, 
lemon juice, and Crystal Light, mixing well. 

Add ground almonds and Carbolite. Blend. If dough is sticky, mix in a 
little 
more Carbolite until the dough is stiff enough to shape. 

Scrape beaters into bowl. Use a 1-teaspooon measuring spoon to scoop up 
one 
rounded teaspoon of dough at a time. Place dough on ungreased cookie 
sheet. 
Press the tines of a fork onto cookie to flatten it. Cookies do not 
expand when 
baked, so you can put them 1/4-inch apart on the cookie sheet. If 
desired, roll 
out dough and use cookie cutters. 

When sheet is full, bake at 350-degrees for 10-12 minutes, until edges 
are 
browned. 

Recipe makes five dozen (60) cookies. 

Note:
If desired, top cookies with an almond sliver or a sprinkle of Splenda 
before 
baking. 

Carbs for total recipe: 15 gm. using Splenda and stevia. (Depends upon 
carbs 
in sweetener used). 

Carbs per cookie: approximately 1/4 gram. 


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Chocolate Peanut Butter Cookies
From: The Low Carb Cafe

1/2 cup creamy peanut butter
3/4 cup heavy cream
2 teaspoon vanilla
4 packets heat stable sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder

Chocolate:

1 ounce unsweetened bakers chocolate
2 tablespoons butter
2 tablespoons heavy cream
1/2 teaspoon vanilla
6 packets artificial sweetener

Preheat oven to 375 degrees. Mix everything but the chocolate 
ingredients in 
a bowl. Blend well. Drop onto greased cookie sheet by the spoonful. 
Bake about 
10 minutes.

Chocolate: Melt butter and unsweetened chocolate. Mix well. Add in 
cream, 
vanilla, and sugar substitute. Mix until smooth.

When cookies are done, let cool. Spread chocolate mixture over each 
cookie. 
Refrigerate 1 hour.

Total carbohydrates: 46 20 cookies @ 2.5g each




Nancy's Low Carb Lemon Squares (bar cookies)

Crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together
better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. Bake
for about 18 minutes or until very lightly browned and set (not shiny
any more).

Beat the ingredients for the filling (topping) for about a minute, pour
evenly over the pre-baked crust and bake again for about 15-20 minutes
or until barely browned and set. Let cool at room temperature, cut into
16 even squares, eat one and cover the rest. Keep cool in the
refrigerator.


2.549 carbs & 103 cals per 1 of 16 servings.




DIDI'S BROWNIES

1-1/4 C Splenda
1 C Full fat sour cream
3 eggs
1/2 C butter softened
3 squared Bakers unsweetned chocolate, melted and slightly cooled
1 tsp. vanilla
1 C almond flour
2 T Eas Whey Vanilla Protein Powder
2 T Vital Wheat Gluten
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Heat oven to 350. Lightly grease an 8 X 11 square baking pan (that's 
what I 
used, you can use what you have)... 
Set aside. In large mixing bowl, combine sugar, sour cream, the eggs,
butter, 
melted chocolate, and vanilla. Beat at medium speed of electric mixer 
until 
well blended. Add flour, baking powder, baking soda and salt. Beat at 
low 
speed until well blended. Spread mixture evenly in prepared pan . Bake 
for
30 
minutes, ( do not overbake) . Cool completely. 
Frost if desired.

According to lifeform:
Yield: 21 Carbs: 4g each




Microwave Flax Meal Wafers 

For one serving: 
1 tablespoon flax seed meal 
1 tablespoon water 
pinch of salt (optional) 
parchment paper 

Combine the flax seed meal, water and salt in a small bowl. Take one 
third of 
the mixture and spread it thinly (about 2 milimeters or the thickness 
of two 
dimes) on a piece of parchment paper. Repeat with the remaining thirds 
of the 
mixture. You can squeeze three wafers onto one piece of parchment 
paper. They 
don't spread much during cooking. 

Put on a microwave safe plate. Microwave 1-2 minutes on high. Check 
after the 
first minute. Depending on your microwave they might need another 
minute to 
become dry and crisp. Peel off the parchment paper and allow to cool. 
You can 
store them in an airtight container, but they're so easy to make I just 
make up 
a fresh batch everyday. 




DONUT PUFFS   
From Diana Lee's "Baking LC BREAD & BREAKFAST" cookbook
 
1  C  VANILLA WHEY PROTEIN POWDER
1 TBSP BAKING POWDER
1/2 TSP BAKING SODA
1/2 TSP SALT
1/4 TSP NUTMEG
1/2 TSP CINNAMON
1/4 C SPLENDA
1 EGG
2 TBSP MELTED BUTTER
1/4 C CREAM WITH 1/4 CUP WATER (TOTAL 1/2 CUP)

PREHEAT FRYING OIL TO 375.
WHISK TOGETHER ALL DRY INGREDIENTS.
COMBINE ALL LIQUID INGREDIENTS, STIR INTO DRY INGREDIENTS.
LET DOUGH REST FOR 5 MINUTES. 
DROP BY SPOONFULS INTO HOT OIL.
DON'T OVERLOAD FRYER, FRY 3 TO 4 AT A TIME SO THEY HAVE ROOM TO FLOAT 
AND 
TURN.
COOK TO GOLDEN BROWN.
IF YOU WISH, YOU CAN TOSS IN SPLENDA.
TOTAL RECIPE: 54 GM CARBS, 2 GM FIBER, 163 GM PROTEIN



Olive Garden Artichoke-Spinach Dip 
... Ingredients 
1 cup chopped artichoke hearts (canned or frozen and thawed)  ....drain the canned ones 
1/2 cup frozen, chopped spinach, thawed 
8 ounces cream cheese 
1/2 cup grated Parmesan cheese 
1/2 tsp. crushed red pepper flakes 
1/4 tsp. salt 
1/8 tsp. garlic powder 
Dash of black pepper 

... Boil the spinach and artichoke hearts in a cup of water in a small saucepan over med. heat until tender, about 10 minutes. Drain well in a colander. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over med. heat just until hot. Add the spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients to the cream cheese mixture and combine. Serve hot with crackers, chips etc. (not included in carb count). Serves 4 as an appetizer. 
.. 
Whole recipe =  29.4 grams of carbohydrate and 988.9 calories 
Per serving (4 servings) = 7.4 grams of carbohydrate and 247.2 calories 
Per serving (subtracting fibre grams) = 4.4 grams of carbohydrate 



Dana Carpender's Chocolate Chip Cookies

you can substitute 12 ounces of sugar free semi-sweet chocolate chips
for the chopped up candy bars in the ingredient list.

7-8 sugar free dark chocolate bars, about 1.3-1.5 ounces each
1 cup (2 sticks) butter, softened
1  cups Splenda
1  teaspoons blackstrap molasses
2 eggs
1 cup ground almonds (start with about 2/3 cups raw almonds and grind
fine in the food processor; for some reason they expand.)
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt (my note:  if using salted butter, use only 1/4 tsp or 
so)
1 cup chopped walnuts or pecans

Preheat oven to 375.

First,you need to make your chocolate chips.
Break your chocolate bars into three or four pieces each, place in
food processor with S-blade in place.  Pulse food processor until
chocolate bars are chopped into pieces about the same size as
commercial chocolate morsels.  Set aside.  (If you haven't ground
your almonds yet, now would be a good time to do that, as well.)

Using an electric mixer, beat butter, Splenda, and molasses until
creamy and well blended.  Add eggs, one at a time, and beat well
after each addition. In a separate bowl, stir together ground
almonds, vanilla whey protein powder, oat bran, baking soda, and
salt.

Add this mixture, about  cup at a time, to butter/Splenda
mixture, beating well after each addition, until it's all beaten in.
Stir in nuts and chopped chocolate bars.  Drop by rounded tablespoon
onto cookie sheets sprayed with non-stick spray.  These will not
spread and flatten as much as standard chocolate chip cookies, so if
you want them flat, you'll have to flatten them a bit. 

Bake for 10 minutes,or until golden.  Cool on baking sheets for just a 
couple 
of
minutes, then remove to wire racks to cook completely.




Mock Apple Brown Betty

Serves 6 generously

2 batches Mock Fried Apples (see Note 1)
1 cup ground macadamia nuts (Other nuts may be used, but grind more 
coarsely
than flour, to crumb texture)
1/2 cup Wheat Protein Isolate (see Note 2)
1/2 cup Expert Foods Cake-Ability (see Note 3)
1 teaspoon cinnamon
1 teaspoon salt
1 stick butter, cold
1 teaspoon Zero Carb Syrup Base Concentrate (see Note 4)

Preheat oven to 400.  Place Mock Fried Apples in ovenproof casserole 
dish.

Place nuts, wheat protein isolate, Cake-Ability, cinnamon and salt in a 
bowl
and toss to mix thoroughly.  Cut in butter very finely, until mixture
resembles coarse crumbs.  Stir in sweetener.  Sprinkle streusel mixture
evenly over "apples" in casserole.

Bake at 400 for about 40 minutes, until streusel brown slightly and 
mixture
is bubbly at edges.  Serve hot!

NOTES:

Note 1:  Recipe for Mock Fried Apples can be found at:
http://members.cox.net/foreverinbluejeans/recipes/vegetables/friedapples.htm.
DO taste the vinegar/Splenda mixture and adjust to your taste -- I like 
it
fairly tart and "apple-y"; some may want it sweeter.

Note 2:  Wheat Protein Isolate is available through www.locarber.com.  
Other
protein isolates could probably be used, but I haven't tried it.

Note 3:  Cake-Ability is available through www.expertfoods.com and 
other
various low-carb stores.

Note 4:  Zero Carb Syrup Base is available through www.locarber.com.  
1t
syrup base equals approximately 2/3c sugar.  Any other artificial 
sweetener
suitable for baking could be used, including granular Splenda, etc.

Carb Count:  Carb count will vary depending on which kind of nuts, 
protein
isolate and artificial sweetener are used.  As given, the streusel will 
add
less than 2 grams carbs per serving to the Mock Fried Apple recipe.




CINNAMON SPICE PORK RIND CAKE

Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (not sure what this
is) to personal taste (am thinking a Stevia blend might work as well)
2 Tbsp. Vinegar
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind
flour.

Using a blender or food processor, grind pork rinds into a fine flour
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.

We want to 'sour' the cream,  so add 2 tablespoons vinegar to the heavy
whipping cream. To scald cream, bring to a slow boil and remove from 
heat
immediately.

Preheat oven to 350 Degrees Farenheit. Lightly grease one
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside.

In a large bowl, add pork rind flour, sweetener, cinammon, nutmeg 
cinammon 
extract, baking powder, and baking soda. Mix until thouroughly blended. 
Add 
scaled, soured cream and boiling water. Beat on low speed with an 
electric 
mixer, or with a hand whisk, until well blended. Add egg yolks and beat 
until 
smooth.

Beat egg whites until thick and frothy. Increase electric mixer
to high speed and continue beating egg whites until stiff white peaks
form. Do not overbeat the egg whites. Gently fold in 1/4 of the egg
whites into the cinammon batter.

Fold in the remaining egg whites, working quickly yet gently.
Bake for 30-36 min.

Creamcheese Frosting 

8oz. creamcheese
1/4 cup butter
1 tbsp vanilla
Splenda (1/4 to 1/2 cup) (Wonder if Stevia could be substituted?)
Net carb  82

Apx. 4.5 grams per serving, supposing 9 squares each from
two 8x8 pans.



Molten Chocolate Cakes 

Serves 4



6           tablespoons butter

2 oz      unsweetened chocolate coarsely chopped

1          tablespoon Baking Mix

2          large eggs room temperature

2          large egg yolks room temperature

8          packets sugar substitute

1         teaspoon vanilla extract



Heat oven to 375 degrees.  Generously grease four 6-ounce custard cups 
with 

shortening and dust with bake mix.  Place cups on a baking sheet.

Melt butter and chocolate in a double boiler.  Remove from heat; cool.  
Stir 
in bake mix.  Transfer to a large bowl.

With an electric mixer on high, beat eggs, egg yolks, sugar substitute 
and 

vanilla until almost firm peaks form, about 4 minutes.

In three additions, fold egg mixture into chocolate mixture.  Divide 
batter 

in cups.

Bake 8 to 9 minutes until toothpick inserted near edge comes out clean 
and 

inserted in center comes out with batter.  Cool 3 minutes.  Run knife 
around 

edge, turn upside down to release onto serving plates.  Serve 
immediately


Carbohydrates: 7 grams Net Carbs: 5 grams Fiber: 2 grams 

Protein: 6 grams Fat: 30 grams Calories: 313


Dont overbake these decadent little desserts -- they should be gooey 
in the 

centers.




 Nancy's Low Carb Lemon Squares (bar cookies)

Recipe By     : "Nancy Huffines"  alt.support.diet.low-carb
Serving Size  : 0     Preparation Time :0:00
Categories    : Desserts Low Carb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                  
Crust:
3/4       cup           almond flour
1/4       cup           oat flour
1/2       cup           Splenda
1/2       cup           softened butter
1/2       teaspoon      guar or xanthan gum (optional, just helps hold
                        it together better)                

Filling:
2         large         eggs
1         cup           Splenda
1/2       teaspoon      baking powder
1/4       teaspoon      salt
2         tablespoons   lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. 
Bake for about 18 minutes or until very lightly browned and set (not 
shiny any more).  Beat the ingredients for the filling (topping) for 
about a minute, pour evenly over the pre-baked crust and bake again 
for about 15-20 minutes or until barely browned and set.  Let cool at 
room temperature, cut into 16 even squares, eat one and cover the 
rest.  Keep cool in the refrigerator. 

Per Serving 2.549 carbs & 103 cals per 1 of 16 servings.




Winter Snowflake Cookies 


1/2 cup DaVinci Sugarfree Vanilla Syrup 
6 packets Splenda 
1 cup rolled oats 
1 cup unsweetened flaked or shredded coconut 
1 Tablespoon unsalted butter 
2 extra large eggs 
1 teaspoon vanilla extract 
2 teaspoons baking powder 
1/2 teaspoon salt Preheat oven to 350F. 

Bring a bit more than 1/2 cup DaVinci Sugarfree Vanilla Syrup to a boil 
and 
measure out 1/2 cup. Pour boiling syrup over oats. Mix, cover, and set 
aside to 
soak. Meanwhile, beat the butter, Splenda, eggs and vanilla together 
until 
fluffy and smooth. Add coconut, baking powder and salt to the oats; 
then pour 
the oats into the creamed mixture and combine well. 

Drop by teaspoonful 2-3 inches apart on a greased cookie sheet. Bake 
12-15 
minutes and cool completely on rack. Store in an airtight container - 
layers 
separated by waxed paper or paper towels. 

Makes 24 cookies. 3 effective grams of carbohydrate per cookie. 
    



Peanut Butter Cookies

1/2 cup chunky or smooth (no sugar added/natural) peanut butter
1/2 cup Splenda
2 Tablespoon Brown Sugar Twin
3/4 cup heavy cream
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
4 Tablespoons almond flour
1 Tablespoon macadamia nut flour (optional)
2 teaspoons vanilla extract

Preheat oven to 375F. Mix all ingredients well and drop onto greased
cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but
not hard. Be careful not to burn!

Total carbs in recipe: 38.   If making 10 large cookies, they are 3.8
carbs each. If making 16 smaller cookies, they are 2.4 carbs each.



Chocolate-Coconut Haystacks
 
These are best stored in a metal container.

2 egg whites, at room temperature
1 cup sugar substitute 
2 tablespoons cocoa powder 
2 tablespoons Atkins sugar free chocolate syrup 
2 cups grated unsweetened coconut 
 metric



1. Heat oven to 325F. Line baking sheets with aluminum foil. Whip egg 
whites 
on low until medium peaks form; gradually beat in sugar substitute and 
cocoa 
powder; continue beating until stiff peaks form. Fold in coconut and 
syrup. 
2. Drop mixture by rounded teaspoonfuls onto prepared baking sheets. 
Shape 
into little pyramids with wet fingertips.
3. Bake 12 minutes. Cool on sheets 1 minute before transferring to wire 
racks 
to cool completely.





Sugar Free Orange Dreamcicle Pie

Crust:
3 tbsp butter
4 tbsp almond flour
4 tbsp macadamia nut flour
2 tbsp flax meal
2 tbsp splenda (or equ. liquid)
Filling
1 c heavy cream
12 oz cream cheese
1 1/2 tsp orange extract
2 tsp vanilla
1 c splenda (or equ. liquid)
pkg knox gelatin
3 drops red &
5 drops yellow food coloring

Melt butter, blend, press in pie pan, bake at 400 till golden, let 
cool.
Melt gelatin in 1/2 cup boiling water. Blend all other ingredients. Mix 
gelatin in and blend. Pour into pie crust. cool about 2-3 hours.



Lemon Squares

Base:
1/2 cup ground almonds
1/2 cup Atkins bake mix
1/3 to 1/2 cup butter
1/4 cup Splenda

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
2 1/2 tablespoons fresh lemon juice
dash salt

Blend ground almonds, bake mix, butter, and Splenda with fingertips
until well mixed. Pat evenly into the bottom of an 8x8 inch baking pan. 
Bake
for 20 minutes at 350 degrees.

Meanwhile beat together the filling ingredients: eggs, Splenda,
baking powder, fresh lemon juice and a dash of salt. Pour over baked 
crust.

Return to oven for 20-25 minutes at same temperature. Cool on rack. Cut
into squares.





Lemon Squares (bar cookies)

Crust:
3/4       cup           almond flour
1/4       cup           oat flour
1/2     cup           Splenda 
1/2      cup           softened butter
1/2     teaspoon      guar or xantham gum (optional, just helps hold it 
together better)                

Filling:
2         large         eggs
1         cup           Splenda (If made with Erythritol, the top will 
get 
crunchy!)
1/2      teaspoon      baking powder
1/4       teaspoon      salt
2         tablespoons   lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. 
Bake for about 18 minutes or until very lightly browned and set (not 
shiny any more).  Beat the ingredients for the filling (topping) for 
about a minute, pour evenly over the pre-baked crust and bake again 
for about 15-20 minutes or until barely browned and set.  Let cool at 
room temperature, cut into 16 even squares, eat one and cover the 
rest.  Keep cool in the refrigerator. 

Per Serving 2.549 carbs & 103 cal. per 1 of 16 servings.





Ingredients:
2 cups almond meal
1 cup softened butter
5 whole eggs
3/4 cups Splenda
1/4 cup Brown Sugar Twin
1 tsp Baking Powder
1/2 tsp salt
2 tsp vanilla
1/2 cup sugar free chocolate chips

Directions:
Preheat oven to 350 degrees
In a mixing bowl cream the butter and the "sugars"
Add eggs one at a time mixing well with each egg.
Add almond meal, salt, baking powder and vanilla and mix well.
Add the sugar free chocolate chips.
Grease or spray with Pam a non stick bread pan.  Flatten cake mixture
into pan.

Bake for 50 minutes.  Cool completely, preferably in the refrigerator.
Take the bread out of the pan and slice the cake down the center
lengthwise and then into 12 slices per length to end up with 24 "half"
slices at 2.4gm carb per slice.

To stretch even further drop by teaspoonfuls onto a greased cookie 
sheet
and flatten out a bit, bake 8 or 9 minutes at 350.
Total carbs per recipe: 100



German Chocolate Cheesecake Bars

Ingredients:
Crust: 
1 cup pecans crushed fine
1/2 cup Atkins baking mix
1/2 cup splenda 
1/2 cup butter 

Combine ingredients to make curst and press into 10 X 15-inch pan. 

Filling:
Three, 8-ounce packages cream cheese
1 cup heavy cream 
1 cup splenda
3 eggs
2 bars unsweetened chocolate bars melted
1 teaspoon vanilla 

Cream cream cheese until fluffy, slowly add the heavy cream and sugar 
and eggs. Add remaining ingredients and spread over crust. Bake at 
350-degrees for 30 minutes or until set. Cool. 

Topping: 
1 cup heavy cream
1/2 cup splenda
3 egg yolks 
1 can chopped pecans
1 cup unsweetened coconut
1 teaspoon vanilla 

Directions:
Cook cream and egg yolks over medium heat for eight to ten minutes, 
until thick and bubbly. Stir in coconut, pecans and vanilla. Cool for 
ten minutes and stir in sugar, then spread over cooled cheesecake. 

Refrigerate. 

20 servings at 5.47 carbohydrates per serving 



Cheryl's Snickerdoodles

1/2 cup butter, softened
3 ounces cream cheese, softened
1 small package sugar free instant vanilla pudding mix
6 packets Splenda (or 12 teaspoons)
1 teaspoon vanilla
1 cup soy protein isolate
3/4 cup nuts chopped (or ground)
1/4 cup heavy cream (approx.)
Splenda/cinnamon blend

Preheat oven 350. Grease cookie sheets. Cream butter and cream cheese 
until
smooth. Add pudding and mix. Add vanilla, Splenda, soy isolate and 
nuts. Add
as much of cram as you need to create soft dough (I used about 1/8 
cup). Roll
dough into 36 small balls. Place on cookie sheet. Mix Splenda and 
cinnamon in
dish, dip bottom of a glass in the mixture, and use to flatten 
cookies. Dip
before flattening each cookie. Bake 10-12 min. Cool on wire racks. 
(Makes 36
@ 1.2 carb, 4 g fat, 47 cal ea. - based on 1 oz almonds, and 4 t 
Splenda and
1/2 t cinnamon as topping)

Variation: Chocolate Nut: use chocolate. Pudding mix and add 1 
teaspoon
chocolate extract. Use plain Splenda, w/o cinnamon for topping.

Lemon Pecan: use lemon pudding mix and add 1/2 t lemon extract.






