Recipe #1 Dessert Omelette Lowcalorie/fat 2 egg yolks and 5 egg whites 2 Tbsp. non fat half and half 1/8 tsp salt 4 oz. low fat cream cheese 1 cup crushed pineapple, drained Mix cream cheese and pineapple, being sure pineapple is well drained first. Spray 10" non stick frying pan. Whip eggs, salt and half and half until quite frothy. Set heat to medium low -- you want the omelette to cook slowly. Pour into pan and cover. When eggs are set spread half of the omelette with the cheese mixture and flip the other half over it. To complete your treat make a fresh fruit salad. Serves 2. Pattianne's Country Kitchen

Recipe #2 Chocolate Raspberry Dream Cake Lowcalorie/fat 3/4 cup unsweetened cocoa; 1/4 cup sugar; 1/2 cup boiling water. Mix to dissolve cocoa and sugar. Let cool to room temperature. Put 1 package angel food cake mix in large bowl. Add water called for on mix box plus cocoa mix above. Beat and bake according to package instructions. After cake is thoroughly cool (or next day) remove cake from pan and cut in three layers. Brush off crumbs. ICING: 1 pkg. whipped topping mix; 1 box instant chocolate fudge sugar free pudding mix; 1 Tablespoon instant coffee granules; 1 1/2 cup milk Dissolve coffee in milk - I heated milk in microwave to warm it so the coffee would dissolve. Chill this until quite cold. Put cold coffee-milk in bowl -- add both mixes. Beat on low speed until mixed, then on high speed for 3 to 5 minutes until stiff peaks form. If not stiff enough to spread chill for a couple of minutes. Spread layer of raspberry preserves on first layer of cake, add 1/3 of topping, repeat with second layer, then spread remaining topping on top and sides. Chill for 2 hours or more before serving. From Pattianne's Country Kitchen

Recipe #3 Black Forest Brownie Bites Lowcalorie/fat Very low carb Prep Time: 25 minutes Bake Time: 15 minutes 4 oz (120 mL) unsweetened chocolate, chopped 2/3 cup (160 mL) unsalted butter 1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated 1 tsp (5 mL) vanilla extract 2 large eggs 1/2 cup (125 mL) all-purpose flour 1/4 cup (60 mL) cocoa powder 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) salt 2/3 cup (160 mL) dried cherries, plus extra for garnish Frosting: 1 cup (250 mL) cream cheese, room temperature 2 tbsp (30 mL) unsalted butter, room temperature 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated 1 tsp (5 mL) vanilla extract Preheat oven to 350°F (180°C) and grease a 24-cup mini muffin tin. In a small pot over a low heat, melt chocolate and butter, stirring constantly. Transfer to a bowl and stir in SPLENDA® Granulated. Stir in vanilla and eggs. In a separate bowl, sift flour, cocoa, baking powder and salt. Add dry ingredients to chocolate mixture, stirring just until blended. Stir in dried cherries and spoon into prepared mini muffin cups. Bake for 15 minutes and cool completely before removing from tin. Frosting: Beat cream cheese, butter, SPLENDA® Granulated and vanilla until smooth. Pipe a generous dollop of frosting on each brownie bite and top with a dried cherry. Makes: 2 dozen brownie bites. Store in refrigerator up to 3 days. Nutritional Information: Amount per Serving: Serving Size: 1 brownie bite Total Calories: 160 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 8 g Cholesterol: 45 mg Sodium: 95 mg Total Carbohydrates: 9 g Fibre: 2 g •Sugars: 2 g Protein: 2 g Pattianne's Country Kitchen

Recipe #4 Caramelized Pear on Warm Brie Very Low calorie/fat/carb Prep Time: 25 minutes Bake Time: 10 minutes 1 green onion 2 tsp (10 mL) butter 1 pear, diced pinch each salt and cinnamon 1/4 cup (50 mL) pear juice or apple juice 3 tbsp (50 mL) chopped pecans 1 tbsp (15 mL) SPLENDA® Brand Brown Sugar Blend 1 tsp (5 mL) chopped fresh thyme 1 tsp (5 mL) cider vinegar 1 round (200 g) Brie cheese Thinly slice green onion, keeping white and green parts separate. In nonstick skillet, melt butter over medium heat; fry pear, white part of onion, salt and cinnamon for 5 minutes or until pear is softened. Add pear juice, pecans, SPLENDA® Brown Sugar Blend, thyme and vinegar; boil, stirring often, for 5 minutes or until no liquid remains. Place Brie on ovenproof serving dish; top with pear mixture. Bake in 350°F (180°C) oven for 10 minutes or until cheese is softened. Let stand for 5 minutes. Sprinkle with green part of onion. Makes: 8 servings. Nutritional Information: Amount per Serving: Serving Size: 1/8 recipe Calories: about 133 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 5 g Cholesterol: 28 mg Sodium: 165 mg Carbohydrates: 7 g Sugars: 4 g Pattianne's Country Kitchen

Recipe #5 Marbled Chocolate Cheesecake Bites Very Lowcalorie/fat/carb/sugar Diabetic Crust: 3 tbsp (45 mL) melted tub margarine (non-hydrogenated) 1 1/4 cups (310 mL) chocolate cookie crumbs 2 tbsp (30 mL) SPLENDA® Brand Brown Sugar Blend Filling: 1/3 cup (80 mL) semi-sweet chocolate chips 1 lb (450 g) light cream cheese, cut in chunks 1/2 lb (225 g) pressed cottage cheese (0.5%) 1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated 2 large eggs 2 egg whites 1 tsp (5 mL) pure vanilla extract Preheat oven to 325°F (160°C) In a 7” x 11” (18 cm x 28 cm) glass baking dish, combine the melted margarine with the crumbs and SPLENDA® Brown Sugar Blend; mix well. Press firmly into the bottom of the baking dish. Microwave the chocolate chips in a two-cup glass measuring cup on medium power for 1 minute. Stir well. Microwave on medium for 30 to 60 seconds longer, until melted. Set aside. In a food processor fitted with a steel blade, process the cream cheese, cottage cheese and SPLENDA® Granulated until smooth, about 30 seconds. Scrape down the sides of the bowl. Add the egg, egg whites and vanilla and process until well mixed, about 30 seconds longer (do not over process). Remove approximately 3/4 cup (180 mL) of the batter and add to the melted chocolate, mix until blended. Pour the white cheesecake batter over the crust. Drop spoonfuls of the chocolate batter in blobs over the white batter. Cut through the batter carefully with a knife to create a marbled effect - if you blend the batter too much, the marbled effect will disappear. Bake on the middle rack of the oven for 35 to 40 minutes, just until set. Remove from the oven and let cool at room temperature. Using a sharp knife, make 6 cuts across the width and 8 cuts across the length to make 48 bite-size pieces. Store covered in the refrigerator. Place in paper cupcake liners to serve. Serve chilled. Makes: 4 dozen (48 pieces). They will keep for 3 to 4 days in the fridge and freeze well. Nutritional Information: Amount per Serving: Serving Size: 1 cheesecake bite (1/48 recipe) Total Calories: 60 Calories from Fat: 32 Total Fat: 3.5 g Saturated Fat: 1.5 g Cholesterol: 15 mg Sodium: 65 mg Total Carbohydrates: 5 g Fibre: 0 g Sugars: 2 g Pattianne's Country Kitchen

Recipe #6 Died and Went to Heaven Chocolate Cake Diabetic/Lowcalorie/fat/carb 1 3/4 cups all-purpose flour 1/2 cup SPLENDA® No Calorie Sweetener, Granulated 1/2 cup SPLENDA® Brown Sugar Blend 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups low-fat buttermilk 1/4 cup vegetable oil 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1 cup hot strong black coffee Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes). Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Serving Size: 1 slice (1/10 of cake) Nutrition Info; Servings Per Recipe: 10 Amount Per Serving Calories: 230 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 2g Cholesterol: 45mg Sodium: 390mg Total Carbs: 33g Dietary Fiber: 3g Sugars: 13g Protein: 6g From Marlene Barrie, Ontario Canada "Thank-you"! Marlene Pattianne's Country kitchen

Recipe #7 Double Layer Chocoholic Cake Diabetic/Lowcalorie/fat/carb 3/4 cup butter, softened 1 1/4 cups SPLENDA® Sugar Blend 3 large eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 1/4 cups cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1/4 cup water or coffee 1 1/2 cups 2% reduced-fat milk Preheat oven to 350 degrees F. COAT two eight-inch cake pans with cooking spray. Dust with flour. Set aside. Beat butter at medium speed of an electric mixer until creamy; gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Add vanilla; mixing until blended. Combine flour, cocoa powder, baking soda, and baking powder in a medium mixing bowl. Set aside. Combine water or coffee and milk. Set aside. Add 1/2 of the flour mixture and mix on low speed until well blended. Add water and milk and mix on low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth. Spoon batter evenly into prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Serving Size: 1 slice (1/16 of cake) Optional Garnish; SPREAD reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative candies, if desired. Nutrition Info: Servings Per Recipe: 16 Amount Per Serving Calories: 260 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 7g Coholesterol: 65mg Sodium: 210mg Total Carbs: 35g Dietary Fiber: 3g Sugars: 17g Pattiane's Country Kitchen

Recipe #8 Pumpkin Cake (w/Cream Cheese Frosting) Lowcalorie/fat/carb Diabetic Exchanges Cake: 1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated 1/2 cup (125 mL) brown sugar 3/4 cup (180 mL) canola oil 1 cup (250 mL) egg substitute 1 (15 oz. or 425 g) can pumpkin puree 2 cups (500 mL) flour 2 tsp. (10 mL) baking powder 1 tsp. (5 mL) baking soda 1 Tbsp (15 mL) cinnamon 1/4 tsp. (1 mL) ground cloves 1/4 tsp. (1 mL) salt Frosting: 1 pkg. (8 oz. or 227 g) reduced fat cream cheese 1/4 cup (60 mL) butter, softened 1/2 tsp. (2 mL) vanilla 1 drop imitation maple flavour 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated Cake: Preheat oven to 350°F. Lightly oil or spray a 13 x 9 inch pan with baking spray. Set aside. Place SPLENDA® Granulated, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan. Bake in preheated 350°F oven 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cake. Frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Makes: 20 servings. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake. Nutritional Information: Amount per Serving: Serving Size: 1 slice Total Calories: 220 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 3.5 g Cholesterol: 10 mg Sodium: 230 mg Total Carbohydrate: 22 g Dietary Fiber: 1 g Sugars: 9 g Protein: 4 g Exchanges Per Serving: 1 1/2 starches, 2 fats From Heather Coquitlam, B.C. canada "Thankyou"! Heather Pattianne's Country Kitchen

Recipe #9 Fat-Free Strawberry Pavlova Lowcalorie/carb 3 egg whites 1/4 tsp cream of tartar 3/4 cup superfine sugar 2 cups fat-free whipped topping 1 1/2 cups sliced strawberries Preheat oven to 275 degrees. Line a cookie sheet with parchment paper. Draw the outline of an upside down 8-9 inch plate on to the parchment. Place egg whites in a spotlessly clean metal or glass bowl. Beat egg whites until foamy. Add cream of tartar, then whisk with an electric mixer on medium speed until soft peaks are formed. Add the sugar one tablespoon at a time, beating at high speed between each addition. Whisk until egg whites are stiff and glossy. Spoon meringue mixture into a large mound on the outline you drew on the parchment. Keep the edges slightly higher than the center. Bake in the oven for 1 hour. Switch off oven but leave meringue in oven to dry—about 2-3 hours. Remove from oven and allow to cool completely. When meringue is dry and cool, either use straight away, piling fat-free cool whip and sliced berries on top and serve, or store meringue base in an airtight container until ready to use. Serves 6. Per Serving Calories 153, Calories from Fat 1, Total Fat 0.1g (sat 0.1g), Cholesterol 0mg, Sodium 0mg, Carbohydrate 36g, Fiber 0.9g, Protein 2g Pattianne's Country Kitchen

Recipe #10 Meringue Nests with Strawberries Lowcalorie/fat/carb Prep Time: 15 minutes Preheat oven to 250 degrees. In a large, clean and cool bowl, beat egg whites with an electric mixer at meidum speed until foamy. Add cream of tartar. Continue to mix until the soft-peak stage. Add sugar 1 tablespoon at a time and continue mixing, at high speed, until stiff peaks form. Drop spoonfuls of meringue on to a parchment-lined baking sheet, making six piles. Using the back of a spoon, shape the meringues into nests. Bake for 1 hour. Turn off oven and cool meringues in the oven for 2-3 hours, until dry. Cool completely. Carefully remove meringues from parchment and spoon whipped topping into each of the 6 nests. Divide sliced strawberries among meringue nests. For an extra treat, drizzle a little fat-free chocolate syrup over the top. Serve immediately. Don't refrigerate the meringue, as it will become somewhat chewy. Any unused meringue nests can be stored in an airtight container for a day or two. Serves 6. NOTE: Top these meringue nests with the berries or fruit of your choice. Per Serving Calories 151, Calories from Fat 1, Total Fat 1g (sat 0.1g), Cholesterol 0mg, Sodium 37mg, Carbohydrate 37mg, Fiber 0.6mg, Protein 2.5g Pattianne's Country Kitchen

Recipe #11 To make meringue, you'll need egg whites, baker's (superfine) sugar, and cream of tartar. For every egg white called for in the recipe, you'll need 1/4 cup of sugar. Find a large copper, stainless steel or glass mixing bowl, and make sure it's spotlessly clean. Plastic bowls can harbor grease, which will prevent the egg whites from forming stiff peaks. You'll need measuring spoons and measuring cups, and a small bowl or pitcher to place the egg whites before adding them individually to the mixing bowl. Having an interim bowl saves tossing all your egg whites if some egg yolk slips through. You could whisk your eggs by hand, but I don't recommend it. So use an electric mixer, and again, make sure the beaters are clean. Slightly older eggs work best, by which I mean a few days old. Eggs separate best when they are cold. There are various ways to separate eggs. You can use a little tool, as I do, or you can crack the shell and scoop the yolk from one half to the other while letting the white slip through. The danger is that it's all too easy to puncture the yolk. Some people like to empty the yolk into their (clean) palms and let the white slip through. Do what works best for you. Make sure no yolk slips through. If it does, discard the white. For this reason, as I suggested in step one, it's best to separate the whites first into a small bowl, then transfer them one by one to the mixing bowl. That way, if one yolk does contaminate a white, only one of the batch is affected, and you don't waste them all. Once separated, we'll want the egg whites to come to room temperature. This takes about 30 minutes. Room-temperature eggs will be more voluminous when beaten. Preheat the oven to 275 degrees. Line a cookie sheet with parchment paper, and trace the edge of an 8-9-inch pie plate or tart pan in pencil. Beat egg whites on medium speed until foamy, then add a 1/4 tsp cream of tartar. Continue to beat until the soft-peak stage, which means the peaks will bend over as you remove the beaters. Beat the egg whites at high speed, and add the sugar tablespoon by tablespoon. Allow each tablespoon to dissolve before adding the next. This is the most time-consuming part of making meringue. Superfine sugar works best for this. You'll need a 1/4 cup of sugar per egg, so 3/4 cup for 3 egg whites or a 1 cup for 4 egg whites. This is where some people have trouble. If there's any trace of fat or grease, it's almost impossible to get the egg whites to the stiff-peak stage. So continue adding sugar tablespoon by tablespoon until the sugar has dissolved and the egg whites are stiff and glossy. Using a clean spatula, pile the meringue on to the circle you drew on the parchment paper. Spread the meringue and leave the edges higher than the center, Bake the meringue in a slow oven (most recipes suggest 250 or 275 degrees) for one hour. After that, switch off oven and leave the meringue in the oven for 2-3 hours to dry. Then remove from oven and allow to cool. Carefully separate the meringue from the parchment paper and store the meringue in an airtight container until ready to use. Top your meringue with fat-free whip, or softened low-fat frozen yogurt, and seasonal fresh fruit. From Pattianne's Country Kitchen

Recipe #12 Banana Nut Bread Very Low/calorie/fat Using low-fat buttermilk gives this old favorite its moistness and helps lower the fat. 1 cup mashed ripe bananas 1/3 cup low-fat buttermilk 1/2 cup packed brown sugar 1/4 cup margarine 1 egg 2 cups sifted all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup chopped pecans Preheat oven to 350 degrees F. Lightly oil a 9x5-inch loaf pan (or use nonfat cooking spray). Stir together mashed bananas and buttermilk; set aside. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended. Stir in nuts and turn into prepared pan. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing. Makes One loaf, 12 1/2-inch slices. Nutrition: Each Serving Provides: amount per serving Calories 133 Total Fat 5 g Saturated Fat 1 g Cholesterol 12 mg Sodium 138 mg Pattianne's Country Kitchen

Recipe #13 Lemon Pudding Cake Lowcalorie/fat/carb 2/3 cup Splenda© 1/4 cup flour 2 tablespoons lemon juice Dash of salt Lemon zest (shred, then freeze) 3 egg yolks 2 tablespoons lemon juice 1/2 nonfat milk 1 8-ounce container low-fat plain yogurt 1 tablespoon margarine (melted) 1 tablespoon lime zest 3 egg whites Lime slices (for garnish) Preheat oven to 350°. In a medium bowl, combine Splenda©, flour and salt. Stir in lemon juice, margarine and lemon zest. Put aside. In another medium bowl, beat the egg yolks. Then beat in the skim milk and low-fat yogurt. Add to the lemon mixture. Beat the egg whites until stiff peaks form, and fold into the lemon mixture. Pour the batter into an ungreased 8"x 8"x2" baking pan. Place the baking pan in a larger pan and place in the oven. Pour hot water into the larger pan until it reaches about 1 inch deep. This will keep the cake super moist. Bake about 40 minutes, or until set. Slice into 6 individual servings, place in small bowls and garnish with lime slices, Best served warm. Makes 6 Servings Per serving: 96 calories; 4g protein; 4g fat; 5g carbohydrate; 71 mg sodium; 93 mg cholesterol , 111 mg potassium Pattianne's Country Kitchen

Recipe #14 Old-Fashioned Cocoa Brownies Lowcalorie/fat 1 cup unsweetened Dutch-processed cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup double-strength hot brewed coffee 1/4 cup light corn syrup 1 cup natural unsweetened applesauce 2 cups sugar 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 cup plain nonfat yogurt Preheat oven to 350 degrees. Sift the cocoa powder, baking soda, and salt together into a large bowl. Add the coffee and corn syrup. Blend with a wire whisk until the mixture is smooth and glossy. Add the applesauce, sugar, and vanilla extract. Whisk until completely blended. Add the flour. Fold in the yogurt with a wooden spoon just until it is incorporated. Fold the batter into an 8-by-8 inch nonstick baking pan. Bake for about 30 minutes, until the mixture is just beginning to separate from the edges of the pan and is firm to the touch in the centre. Remove from the oven, place on a rack, and cool completely in the pan, about 2 hours. Pattianne's Country Kitchen

Recipe #15 Tofu Coffee Pudding Easy! Lowft/calorie/carb 1 lb. soft or silken-style tofu (500 g) 1/3 cup granulated sugar (75 ml) 1/4 cup maple syrup (50 ml) 4 tsp. instant coffee granules (20 ml) 1 tbsp. BRANDY (optional) (15 ml) 1/2 tsp. vanilla (2 ml) 1/4 tsp. cocoa powder (1 ml) Unwrap tofu and place on paper towel-lined plate; let drain for 15 mins. With paper towel, pat dry. In food processor or blender, combine tofu, sugar, maple syrup, coffee granules, brandy (if using), vanilla and cocoa powder; blend untill smooth. Spoon into desert cups. NOTE:(To Make-ahead; Cover and refrigerate for up to 2 days.) Makes 4 servings. Per serving; about 256 cal, 15 g pro, 8 g total fat (1 g sat. fat), 34 g carb, trace fibre, 0 mg chol, 21 mg sodium. 0/0 RDI; 24 0/0 calcium, 21 0/0 iron, 45 0/0 folate. Pattianne's Country kitchen

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