Flourless Chocolate Cake

10 egg whites
1 3/4 cups Splenda
20 egg yolks
1 3/4 cups Splenda
750g dark chocolate
2 cups margarine

Melt chocolate and the margarine together, set aside; whip yolks with the splenda until very thick. Whip whites with Splenda until still peak forms. Bake at 350º for 30 miunutes. Turn the tray, then bake for another 15 minutes or until done.
 
Makes 2 - 9x13 pans
1 pan = 12 brownies
1 brownie = 1 free exchange

Zucchini Bread

2 1/2 cups Splenda
1tsp. baking soda
1tsp. baking powder
3 tsp. cinnamon
3 cups flower
1/4 tsp. salt
1 tsp. vanilla
2 cups zucchini (steamed)
3 eggs
1 cup oil

Combine all ingredients into mixing bowl. Continue mixing until all items are combined. Spray bread loaf container with non-stick baking spray and dust with flour (this will ensure the bread will pop out when cooked). Bake in oven at 350º

Pumpkin Soup

4 tsp. soft, light margarine
1/4 cup diced onion
1/2 cup sliced mushrooms
1 cup low-sodium chicken broth
1 cup diced pumpkin
1 cup water
1 tsp. nutmeg
1/8 tsp Allspice
1/8 tsp Flavo-Magic
4 tbsp. fat-free mayonnaise .

Heat margarine in a large pot. Saute onion and mushrooms. Add chicken broth and pumpkin. Reduce heat and simmer until pumpkin is soft. Add water, nutmeg, Allspice, Flavo-Magic, and mayonnaise. Pour into a food processor and process until smooth. Reheat.
 
Serves four.
One serving equals 3/4 vegetable, 1 fat, 1 free exchange

Turkey Stuffing

14 oz ground pork
1 cup diced zucchini
1 cup diced onion
1 cup sliced mushrooms
1 small apple, cored and diced
1/2 tbsp. thyme
1/2 tbsp. rosemary
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. nutmeg
1 large egg
4 slices, diet bread, diced

Combine all ingredients in a large mixing bowl. Stuff mixture into turkey. Roast with turkey.
 
Serves eight.
One serving equals 1/2 protein, 1/2 vegetable, 1/8 fruit, 1/4 starch.

Twisted Mashed Potatoes

4 small potatoes
4 cups cauliflower
8 garlic cloves, minced
4oz. shredded cheddar cheese
4 tsp. soft, light margarine

Bring water to a boil in a sauce pan. Add potatoes and cauliflower. Boil until potatoes can be easily pierced with a fork. Drain. Mash potatoes and cauliflower. Add garlic, cheddar cheese, and margarine while mashing.

Serves four.
One serving equals 1 vegetable, 1 starch, 1 fat, 1 dairy.

Curried Carrots

2/3 cup shredded cabbage
2/3 cup shredded carrot
1 tbsp. golden raisins
2 tsp. fresh lemon juice
2 tbsp. fat-free mayonnaise
1 1/2 oz fat-free plain yogurt
1 1/2 tsp. curry powder
1 tsp. brown sugar substitute

Combine cabbage, carrot, and golden raisins in a bowl.
 
Whisk lemon juice, mayonnaise, yogurt, curry powder, and brown sugar substitute together in a separate bowl. Pour over vegetables. Refrigerate for two hours.
 
Serves two.
One serving equals 1 vegetable, 1/8 dairy, ¾ free exchange.

Pumpkin Pudding

2 eggs
5 pkgs. Brown sugar twin
2 cups pumpkin puree
1 tsp. ground cinnamon
/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp pumpkin spice
1 cup skim milk

Preheat oven to 425 degrees. Mix the first 8 ingredients in a large bowl. Beat in the skim milk. Pour mixture into an ovenproof dish. Reduce heat to 350 degrees and bake for 35-40 minutes or until the top is lightly browned and the pudding is set. Serve warm or chilled.
 
Serves four.
One serving equals 1 vegetable, ¼ protein, ¼ dairy