Sugar Substitute Recipes: Sugar Free Mocha Cheesecake | Submitted By: Jenn Hall

1 1/2 cups sugar free chocolate wafer cookie crumbs1 1/2 cups chopped pecans4 tablespoons butter3 (8 ounce) packages cream cheese, softened1 cup brown sugar substitute3 eggs1 teaspoon vanilla extract4 teaspoons instant espresso coffee powder2 tablespoons all-purpose flour1 cup sour creamPreheat oven to 400 degrees F (205 degrees C). Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve. Amount Per Serving  Calories: 367 | Total Fat: 31.6g | Cholesterol: 133mg

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Sugar Substitute Recipes: Christmas Baklava | Submitted By: Shane

1 pound chopped pecans1 tablespoon ground cinnamon1 teaspoon ground nutmeg1/4 cup honey1 teaspoon vanilla extract2 (1 pound) packages brown sugar substitute (such as Splenda ®)2 cups sugar substitute (such as Splenda)1 cup evaporated milk1/4 cup butter1 (16 ounce) package frozen phyllo dough, thawed1/4 cup all-purpose flour, or as needed2 tablespoons confectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares. Amount Per Serving  Calories: 231 | Total Fat: 9.3g | Cholesterol: 4mg

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Sugar Substitute Recipes: Wacky Cake V | Submitted By: Tina

3 cups all-purpose flour2 teaspoons baking soda6 tablespoons unsweetened cocoa powder2 teaspoons vanilla extract2 cups cold water1 cup white sugar1 cup sugar substitute1 teaspoon salt2 tablespoons distilled white vinegar2/3 cup vegetable oilPreheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan, or three 8 inch round pans. Stir together flour, soda, cocoa, sugar, sugar substitute, and salt. Stir in vanilla, water, vinegar, and oil. Pour batter into prepared pan(s). Bake cake in a rectangular pan or three round pans for 35 minutes, or until done. Cool. Amount Per Serving  Calories: 203 | Total Fat: 8.6g | Cholesterol: 0mg

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Sugar Substitute Recipes: Sugarless Health Cookies | Submitted By: Glenda

1 cup raisins1/2 cup dates, pitted and chopped1 cup water1/4 cup vegetable oil2 eggs, beaten1 teaspoon vanilla extract1 teaspoon baking soda1 tablespoon aspartame sweetener1 cup all-purpose flour1 cup rolled oatsIn a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven. Amount Per Serving  Calories: 63 | Total Fat: 2.4g | Cholesterol: 14mg

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Sugar Substitute Recipes: Crab Salad III | Submitted By: JOYCIE

1 1/2 cups seashell pasta1 (12 ounce) package imitation crabmeat1 small green bell pepper, diced1 sweet onion, diced1/2 cup diced black olives5 radishes, diced1 tomato, seeded and diced1/2 cup diagonally sliced celery3/4 cup mayonnaise1 tablespoon white vinegar1 teaspoon lemon juice1/2 packet artificial sweetener1/2 teaspoon garlic powder1/2 teaspoon dried dill weed1/2 teaspoon dried basil1/2 teaspoon dried oreganoBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste. Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving. Amount Per Serving  Calories: 291 | Total Fat: 18.5g | Cholesterol: 21mg

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Sugar Substitute Recipes: Aunt Shirley's Dietetic Pie | Submitted By: Debbie

2 (9 inch) pie shell3/4 cup water1 tablespoon cornstarch1/4 cup cold water1 tablespoon butter20 packets aspartame sweetener4 apples - peeled, cored and diced1 teaspoon ground cinnamon (optional)1/4 teaspoon ground nutmeg (optional)Preheat oven to 350 degrees F (175 degrees C). Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat. Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated. Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown. Amount Per Serving  Calories: 233 | Total Fat: 12.1g | Cholesterol: 4mg

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