PECAN PIE

• Preheat oven to 350 F
• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1–1/2 cups (6 ounces) coarsely chopped pecans
• 1 (9-inch) unbaked OR frozen deep-dish pie crust
•  Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans and pour the mixture into pie crust.
• Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.

• Preheat oven to 350 degrees F (175 degrees C) Line 12 muffin cups with paper liners. 
• INGREDIENTS
• 1/2 cup almond meal
• 1/4 C butter melter
• 2 (8 oz) pkg cream cheese softened
• 2 eggs
• 3/4 cup granular no - calorie sucralose sweetener (splenda)
• 1 tsp vanilla extract
• 1 cup strawberries
• 1/2 cup blueberries
• DIRECTIONS
• Mix almond meal and butter together in a bowl; spoon into the bottom of the paper liners and press into a flat crust. 
• Beat cream cheese eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15-17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight. Before serving top with sliced fresh strawberries and blueberries. 
• NUTRITION FACTS:
• PER SERVING:
• FAT 5 GMS
• PROTEIN 2GMS
• NET CARBS 4GMS

• PREHEAT OVEN TO 350    
• INGREDIENTS
• 1 cup almond flour
  1 cup splenda
  1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon salt
  teaspoon ground cloves
  3 eggs
• 1 (15 oz ) can pumpkin puree
• 1/4 cup oil
• 2 TBLSP water
• 8 oz cream cheese
• 1 tsp vanilla extract
• 1 cup splenda blend
• 1/4 teaspoon grate lemon rind 
• DIRECTIONS
• In a mixing bowl, combine the first flour, splenda/stevia, cinnamon, baking powder, salt and cloves. Next, add the eggs, pumpkin oil and water; mix well
• Spray a 11" x 7" x 2" baking pan with cooking spray. Bake in pan at 350 F for 20-30 minutes or until toothpick inserted near the center comes out clean, remove and cool
• For the frosting, beat the cream cheese in a mixing bowl and add the splenda/stevia, vanilla and lemon peel. Refrigerate for at least 15 minutes before cutting. 
• NUTRITION FACTS PER SERVING:
• FAT 17GMS
• PROTEIN 2GMS
• NET CARBS 3GMS

• INGREDIENTS
• 1/4 cup margarine or 1/4 cup butter
• 2 oz unsweetened chocolate
• 24 equal or stevia sweetener
• 1 tsp vanilla extract
• 8 oz cream cheese (not fat free) 1/2 cup chopped nuts (optional)
• DIRECTIONS
• Melt butter over low heat, add chocolate and stir until melted. Remove from heat and stir in sweetener and vanilla.
• Combine the chocolate mixture with the cream cheese and beat until smooth. Stir in nuts and spread in lightly greased 8" square pan. 
• Refrigerate until firm. 
• NUTRITION FACTS PER SERVING:
• PER SERVING
• FAT 10GMS
• PROTEIN 2GMS
• NET CARBS 3GM

• Preheat oven to 350 degrees
• INGREDIENTS:
• 1 (3oz) box sugar free lime gleatin
• 1 (8oz) box neufchatel cheese softened
• 1 lime juice
• 1 cup unblanched sliced almonds
• 4 TBLSP butter, melted
• 2 packages splenda
• 2 TBLSP sugar free cool whip
• 1 lime (to garnish)
• DIRECTIONS:
• In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!!) Add in the 2 packets of splenda and the 4 TBLSP of melted butter. Pulse until it is well mised and a workable paste. 
• Spray a small square baking dish with cooking spray and wil a spatula, add in the mixture and pat until evenly spread. 
• Put in oven for 10-12 minutes; broil on top for anohter 1-2 minutes Be careful that it doesn't burn; it should be toasted brown. Once done, take out of oven and put in freezer.
• FOR THE FILLING:
• In a food processor, add 1/2 package of lime Jell-O ; follo wht directions on the box and then pulse in the food processor untiol well mixed.
• Add in 1 juice of lime as ewll as some zest from the peel. Add in the softened Neufchatel cheese. Pulse until well-mixed, should be a thick liquid mixture.
• Add the filling on to your crust and smooth until even and put it back into the freezer for about an hour. 
• NUTRITION FACTS PER SERVING:

FAT 18GMS

PROTEIN 7GMS

NET CARBS 4GMS

• INGREDIENTS:
• 2/3 cup almond flour
• 1/2 cup butter
• 1 scoop unflavored protein powder
• 3 large eggs
• 1/2 cup erythritol
• 1 tsp vanilla extract
• 1/4 tsp liquid stevia
• 2 TBLSP psyllium husk
• 1/2 tsp baking powder
• 3.5 ozs strqwberry jam
• 1/2 heavy whipping creme
• erythritol and liquid stevia
• DIRECTIONS
• Bring eggs and butter to room temperature. Beat the butter until light in color, then add eggs, erythritol, and stevia and beat again, then pour batter into a greasing 7 1/2" round baking dish. Smooth batter with spatula.
• Bake for 25-30 minutes, or until the top is golden brown. Ghen. let cool and dislodge cake by going around the outside of the cake with a sharp knife. Once fully cooled, cut the cake into 2 layers. Slice the strawberries intothin slices and lay around the cake in a circular pattern. 
• Spread 2 TBLSP strawberry Jam over each layer. Then, whip the cream with sweetener of you choice and pipe the top of one layer. Place the layer with no whipped cream on it on top of the other layer. Then, pipe the rest of the whipped cream onto the top of the cake. 
• NUTRITION FACTS PER SERVING:
• FAT 22GMS
• PROTEIN 2GMS
• NET CARBS 3GMS