Low-sugar Vanilla Cake Loaves

Ingredients:

• 1 (18-25 oz.) pkg. yellow cake mix
• 4 egg substitutes
• ¾ c. olive oil
• ¾ c. water
• 1 tsp. vanilla extract
• ½ c. Splenda
• 1 pkg. (4-serving size) instant sugar-free vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F.
2. Prepare vanilla pudding mix according to package directions and chill for several hours.
3. Beat first 5 ingredients at high speed with electric mixer for 3-5 minutes.
4. Fold in chilled vanilla pudding.
5. Pour half of batter evenly into 2 greased and floured loaf pans.
6. Sprinkle half of Splenda evenly over batter in loaf pans.
7. Top each loaf pan with one-half of remaining batter.
8. Bake at 350 degrees F for 45 minutes or until toothpick comes out clean.

Makes 2 loaves

Low-sugar Raspberry Shortcake

Ingredients:

• One sugar-free angel food cake, cut into two to three-in. slices
• 4 (10 oz.) pkg's. frozen raspberries, thawed
• 4 tsp. Splenda

Directions:

1. For sauce, process Splenda and raspberries in blender until smooth.
2. Drizzle raspberry mixture over slices of cake and serve.
3. Top with fat-free whipped topping if desired.

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