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Dessert Recipes

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Egg Substitutes
Freezing tips

Merlot Sorbet


  • 3 c. water
  • 1 cup Splenda
  • 1 ½ c. Merlot wine
  • frozen mixed berries (optional)
  • fat-free whipped topping (optional)


  1. Bring the water and Splenda to a boil in a medium-sized saucepan; stir occasionally until Splenda dissolves.
  2. Cool and stir in wine.
  3. Pour into an 8-in. square pan and cover loosely with foil; chill at least 3 hours.
  4. Pour into freezer container of a 4-quart hand-turned or electric freezer and freeze according to directions of freezer.
  5. Pack freezer with rock salt and ice; let stand one hour and serve.
  6. Top with thawed berries and/or whipped topping if desired.

Serves 4-6 persons




Reduced-fat, Low-sugar Cheesecake


  • Graham cracker crust
  • 2 pkg's. (8 oz. each) low-fat or fat-free cream cheese, softened
  • 2 c. light or fat-free sour cream
  • 2 egg substitutes
  • 1 c. Splenda
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract


  1. Beat cream cheese and next six ingredients at medium speed with mixer until smooth.
  2. Pour into crust.
  3. Bake for one hour or until set at 375 degrees F.
  4. Cool and chill 4-5 hours before serving.
  5. Drizzle with chocolate syrup if desired.

Serves 12-14 persons

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