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INGREDIENTS

• 1/2 cup egg substitute(like Egg-Beaters)
• 1/2 cup Splenda granular
• 1/2 cup unsweetened applesauce
• 1/4 cup skim milk(or other fat level)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon vanilla extract
• 1 tablespoon promise low-fat butter
• 2 sliceslight bread

Caramel apple Topping

• 1 granny smith applesor golden delicious apples, unpeeled, washed, cleaned and diced into small cubes
• 1/2 cup splenda brown sugar substitute
• 1/2 cup regular Splenda granular
• 1 tablespoon vanilla
• 2 tablespoons promise low-fat butter
• 1 tablespoon cornstarch

DIRECTIONS

1. French Toast:.
2. In medium bowl, combine first 7 ingredients.
3. Mix well.
4. Pre-heat non-stick skillet over low/medium heat.
5. Gentle immerse one slice of bread at a time in the egg mixture and cover each side well.
6. Place 1 Tbsp butter in skillet and allow to melt.
7. Turn the skillet to coat the inside of the pan.
8. Gently place one slice of egg covered bread into skillet.
9. Allow to cook for 3 minutes or until golden brown and gently turn.
10. Allow to cook another 2- 3 minutes or until golden brown.
11. Since the bread was cooked in low-fat butter, the flavor is already there and no additional butter is necessary.
12. Caramel apple Topping:.
13. Place Splenda brown sugar and Splenda regular in a non-stick skillet containing the butter and vanilla.
14. Cook over medium high heat until all sugars are dissolved and the texture is smooth.
15. Add in corn starch by sprinkling while quickly stirring mixture.
16. Allow to cook for 5 minutes stirring constantly.
17. Add apples, cook entire mixture over low/medium heat until apples are cooked tender, about 10-15 minutes Mixture will thicken as it cools.
18. Spoon topping over both slices of prepared French Toast.

INGREDIENTS

• 4ripe avocados
• 2 tablespoons minced onions
• 3 tablespoons lime juice
• 3 cloves garlic, crushed
• 1/4 teaspoon Tabasco sauce
• salt

DIRECTIONS

1. Scoop avocado flesh into a bowl and mash it with a fork.
2. Add the rest of the ingredients, mixing and mashing until you get the consistency you desire.

INGREDIENTS

• 1/2 cup butter, room tempature
• 2 eggs
• 1 ounceunsweetened chocolate squares
• 2 teaspoonschocolate flavoring
• 2 tablespoons water
• 2 tablespoonssoy flour
• 1/2 cup coarsely chopped walnuts
• 3 teaspoons Splenda sugar substituteor other other sugar substitute
• 3 tablespoons Creme de Cacao

DIRECTIONS

1. Preheat oven to 350 degrees; grease 8 X 8 baking pan.
2. Cream the butter with an electric hand mixer, add the eggs one at a time, beating well.
3. Melt chocloate with chocolate extract and water in the top of a double boiler.
4. Add melted chocolate, soy flour, chopped walnuts, sugar substitute to butter; Mix well, taste for sweetness, add more splenda IF needed;Pour into prepared pan; bake 15 minutes.

INGREDIENTS

• 1 small cauliflower, broken into florets
• 3 cups water
• 1 tablespoon salt, to taste
• 1 cup frozen tiny peas
• 2 cups plain low-fat yogurt
• 1 clove garlic, finely minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper, to taste

DIRECTIONS

1. In a large pot over high heat, bring the water with 2 teaspoons of the salt to a boil.
2. Drop in the cauliflower florets and the frozen tiny peas, return to a boil, and cook for only 2 minutes.
3. Drain in a colander and run under cold water to stop the cooking and cool.
4. Let the vegetables drain in the colander while you prepare the dressing.
5. In a serving bowl, whisk together the remaining ingredients, whisking until the mixture is creamy.
6. Fold in the vegetables gently to coat.
7. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours, lightly tossing again before serving.

INGREDIENTS

• 3 cupswheat bran
• 1 cup boiling water
• 1/2 cup brown sugar
• 1/2 cup Splenda sugar substitute
• 1/4 cup olive oil
• 1/4 cup unsweetened applesauce
• 2 1/2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 2 cups skim milk
• 1 tablespoon white vinegar

DIRECTIONS

1. Put 1 cup of the wheat bran in a bowl with the 1 cup of boiling water.
2. Stir and let it sit until the water is absorbed.
3. In a large bowl put the flour, the baking soda, and salt.
4. Combine the sugar, splenda, oil, and applesauce.
5. Add the sugar mixture to the flour along with the wet bran and the remaining 2 cups of bran and the 2 eggs (that you have beaten).
6. Combine the milk and the vinegar (let sit for about a minute) and then add this to the flour mixture.
7. Mix until totally combined.
8. Put into muffin pans you have sprayed with cooking spray.
9. Cook for about 15 minutes or until done.