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Source: Fantastic Food with Splenda
Author: Marlene Koch

Please note: All the recipes have been developed using Splenda Granular. Use Splenda Granular (in the box or bag) except where noted. This product measures cup for cup like sugar and is very easy to use in all recipes and drinks.

Key Lime Pie

Ingredients:

Crust

1 c graham-cracker crumbs
2 tbsp Splenda Granular
1 tbsp margarine or butter, melted
1 egg white

Filling

1 envelope unflavored gelatin
2/3 c key lime juice, divided
1 c 1% milk
1 large egg + 2 egg yolks, lightly beaten
1 tbsp lime zest
3/4 c Splenda Granular
4 oz nonfat cream cheese
4 oz light tub-style cream cheese

Directions:

Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with nonstick cooking spray.

In a small bowl or food processor combine crumbs, Splenda, and margarine and pulse or stir. Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. With your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate. Bake 8-10 minutes. Remove and cool.

In a medium sauce pan dissolve the gelatin in 1/3 cup of the key lime juice for three minutes. Add milk, egg, egg yolks, remaining 1/3 cup key lime juice, lime zest, and Splenda. Cook for 10 minutes or until mixture thickens. Remove from heat. Cool slightly.

Place the cream cheese in a large bowl and beat on medium speed with an electric mixer until creamy. Beat in lime mixture until smooth. Refrigerate mixture until thoroughly cooled, stirring every 10 minutes.

Pour mixture into cooled pie shell and chill at least 2 hours or overnight. Serve cool.

Makes 8 Servings.

Dietary Exchanges: 1 Carbohydrate, 1 Fat

WW Point Comparison: 3 points

Nutrients Per Serving:
160 Calories
16 g Carbohydrate
8 g Protein
6 g Fat (2.5 g Saturated)
0.5 g Fiber
260 mg Sodium

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Strawberry Dream Pie

Vanilla Wafer Crust

1 generous cup crushed vanilla wafers (about 28 wafers)
1 tbsp Splenda Granular
2 tsp margarine or butter, melted
1 tbsp egg white

Filling

2 c sliced strawberries
2/3 c Splenda Granular
1 tbsp lemon juice
1 envelope unflavored gelatin
1/4 c light cranberry juice
1 1/2 c light whipped topping

Directions:

Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan wth nonstick cooking spray.

Combine crumbs in a small bowl or food processor (pulse to make crumbs from wafers). Add Splenda and margarine, and stir or pulse. Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. With your fingers, the back of spoon, or with sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate. Bake 8-10 minutes.

Mash the strawberries in a small bowl and stir in Splenda and lemon juice. Set aside for about 15 minutes, until the sugar dissolves and the mixture is very juicy.

Pour cranberry juice over gelatin. Let set 3 minutes. Heat to dissolve gelatine and cool slightly. Stir gelatin into strawberry mixture. Fold in light whipped topping. Pour into the pie shell and chill until firm, for at least 1 hour. Garnish with additional whip cream and ring of whole strawberries.

Makes 7 Servings.

Dietary Exchanges: 1 Fruit, 1/2 Carbohydrate, 2 Fat

WW Point Comparison: 4 points

Nutrients Per Serving:
170 Calories
21 g Carbohydrate
2 g Protein
9 g Fat (2 g Saturated)
2 g Fiber
90 mg Sodium

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Sour Cream Apple Pie

Ingredients:

1 unbaked 9-inch pie crust
2 large eggs
1 c light sour cream
3/4 c Splenda Granular
2 tbsp all-purpose flour
2 tsp salt
2 1/2 c peeled, thinly sliced, baking apples

Streusel Topping

4 tbsp all-purpose flour
3 tbsp butter
1/3 c Splenda Granular
1 tsp cinnamon

Directions:

Preheat oven to 425 degrees. Bake pie crust for 15 minutes. Remove from oven. Cool. Set aside.

In a large bowl, lightly beat together eggs, sour cream, Splenda Granular, flour, vanilla, and salt. Stir in apples and pour into the prebaked pie shell. Bake for 15 minutes. Reduce heat to 350 degrees and bake for 20 minutes more, covering edges of pie crust with foil as needed to prevent overbrowning.

While pie is baking, combine the topping ingredients. Remove pie from oven and sprinkle on topping. Return pie to oven and bake an additional 20 minutes. Cool completely before serving.

Makes 8 Servings.

Dietary Exchanges: 1 Fruit, 1/2 Carbohydrate, 2 Fat

WW Point Comparison: 4 points

Nutrients Per Serving:
190 Calories
20 g Carbohydrates
4 g Protein
11 g Fat
1 g Fiber
150 mg Sodium

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Chocolate Chiffon Pie

Directions:

Chocolate Crust

1 c chocolate graham-cracker crumbs (about 14 squares)
1 tbsp Dutch-process cocoa powder (like Hershey’s European)
1/4 c Splenda Granular
1 tbsp margarine or butter, melted
1 large egg white

Chocolate Filling

1 envelope unflavored gelatin
1/4 c cold water
1/2 c water
6 tbsp cocoa powder
1 tsp cornstarch
1/2 c Splenda Granular
3 egg yolks, lightly beaten
1 tsp vanilla
3 egg whites
2 tbsp granulated sugar
3/4 c light whipped topping

Directions:

Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with nonstick cooking spray.

Combine crumbs in a small bowl or food processor (pulse to make crumbs from crackers). Add cocoa powder, Splenda, and margarine and stir or pulse. Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. Wtih your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the  bottom and sides of the pie plate. Bake 8-10 minutes.

Soften gelatin in 1/4 cup cold water. Set aside. Put 1/2 cup water in small saucepan. Whisk in cocoa, cornstarch, Splenda, and egg yolks. Place over medium heat and cook until thickened and smoth. Add softened gelatin and vanilla. Pour into a large bowl and let cool, sitrring occasionally, until mixture mounds when dropped by spoon.

In a medium bowl beat egg whites until frothy. Add sugar and beat until stiff but not dry. Fold into chocolate mixture. Fold in whipped topping and pour into prepared crust.

Makes 8 Servings.

Dietary Exchanges: 1 Carbohydrate, 1 Fat

WW Point Comparison: 3 points

Nutrients Per Serving:
160 Calories
21 g Carbohydrate
6 g Protein
5 g Fat (2 g Saturated)
2 g Fiber
125 mg Sodium