1 unbaked 9-inch
whole-wheat pie crust
1/3 cup sugar
3 tablespoons Splenda granular
1 tablespoon all-purpose flour
2 large sweet potatoes,
cooked, peeled and mashed
2 tablespoons butter
1 egg, slightly beaten
2 egg whites, slightly beaten
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup skim evaporated milk

1. Heat oven to 325 degrees. Line a prepared pie pan with crust; set aside.
2. Combine the sugar, Splenda and flour in a large mixing bowl and add the sweet potatoes, butter, eggs and egg whites, nutmeg, cinnamon, vanilla and salt. With electric mixer on medium speed, beat potato mixture until light and fluffy. Slowly blend in milk.
3. Pour mixture evenly into prepared crust. Bake for 20 minutes and increase oven temperature to 375 degrees; bake until done, about 45 minutes. Let cool before cutting.

Yields 10 servings
Calories 179, Total Fat 8g, Cholesterol 28mg, Carbohydrate 23g, Protein 4g, Sodium 230mg

Whole-Wheat Crust
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 to 5 tablespoons cold water

1. Combine the flour and salt in a medium bowl. Cut shortening into the flour mixture until particles are the size of small peas.
2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moist and pastry almost clears side of bowl.
3. Gather pastry into ball: shape into flattened round on a lightly floured surface. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Press firmly against bottom and side. Fold and roll pastry under even with plate; flute. Fill and bake.

Yields 1 pie crust

Pastry
1 1/4 cups all-purpose flour
2 tablespoons Splenda granular
1/4 teaspoon salt
4 tablespoons chilled butter or margarine, cut into pieces
5 tablespoons iced water

Filling
3 Golden Delicious apples, peeled, cored and cut into 1/4-inch thick slices (about 1 1/2 pounds)
1/3 cup sugar
2 tablespoons Splenda granular
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon apple jelly, melted

1. Heat the oven to 375 degrees. Combine the flour, Splenda and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle with iced water and toss with a fork until moist and crumbly (do not form a ball).
2. Press the flour mixture gently into a 4-inch circle on heavy-duty plastic wrap and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Chill the dough in freezer for 5 minutes or until the plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.
3. Combine the apples and remaining ingredients; toss gently. Arrange the apple slices in prepared crust. Bake for 45 minutes or until crust is golden and filling is bubbly. Brush with apple jelly. Cook on wire rack for 20 minutes.

Yields 8 servings
Calories 186, Total Fat 6g, Cholesterol 16mg, Carbohydrate 31g, Protein 2g, Sodium 128mg

Vegetable cooking spray
1 1/4 cups sugar
1 1/4 cups Splenda granular
3/4 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs, slightly beaten
4 egg whites
1/2 cup applesauce
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk

1. Heat oven to 350 degrees. Spray and flour loaf or tube pan.
2. Beat the sugar, Splenda, butter, vanilla, eggs and egg whites, and applesauce on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes.
3. Beat in the flour, baking powder and salt alternately with buttermilk on low speed. Pour batter into pan.
4. Bake until wooden pick inserted into center comes out clean, 60 to 70 minutes. Cool 20 minutes; remove from pan. Drizzle with Buttermilk Glaze if desired.

Yields 16 servings

Buttermilk Glaze: Combine
2 tablespoons powdered
sugar and 1 teaspoon
buttermilk in a small bowl
until smooth. Drizzle over cake.

Calories 172, Total Fat 10g, Cholesterol 64mg, Carbohydrate 19g, Protein 3g, Sodium 195 mg

Crust
2 tablespoons butter, melted
1 cup graham cracker crumbs
2 tablespoons Splenda granular

Filling
3 8-ounce package Neufchatel (lite) cream cheese
3 tablespoons all-purpose flour
1/4 cup sugar
3/4 cup Splenda granular
2 teaspoons rum extract
1 1/2 cups low-fat eggnog
1 large egg
4 egg whites
1 tablespoon brandy
1 teaspoon ground nutmeg

1. Heat oven to 350 degrees. Combine 1 tablespoon butter, graham cracker crumbs and 2 tablespoons Splenda. Press into the bottom of a 9-inch springform pan that is lined with parchment paper. Bake for 10 minutes; cool.
2. Beat cream cheese with electric mixer on medium until light and fluffy. Combine flour, sugar and Splenda in small bowl. Add to cream cheese with remaining ingredients (including additional tablespoon of butter) and continue to beat until smooth. Pour the batter into prepared springform pan. Bake for 45 minutes.
3. Reduce heat to 300 degrees and continue baking until the cake is set in the center, about 15 minutes longer. Remove the cake from the oven and let cool on wire rack. When the cake has cooled to room temperature, refrigerate and cover overnight or until well-chilled.
4. When ready to serve, run a sharp knife under warm water and wipe dry. Run the warm knife around the edges of the springform pan to release the sides. Remove the springform; serve.

Yields 16 servings
Calories 249, Total Fat 15g, Cholesterol 65 mg, Carbohydrate 20g, Protein 8g, Sodium 256mg