TEXAS COW PATTY CANDY

1 stick butter 

2 cups Splenda granular
1/4 cup cocoa
1/2 cup low-fat milk
1/3 cup creamy peanut butter
3 cups quick-cooking oats
1 tsp vanilla extract

In a 2-qt saucepan, combine butter, Equal or Splenda, cocoa and milk. Cook over medium heat, stirring often, until mixture begins to boil. Boil for a full two minutes, stirring often. Remove mixture from the heat and add vanilla and peanut butter. Stir until peanut butter is melting. Add the oats and stir until all the oats are covered. Drop by a teaspoon onto waxed paper or lightly buttered cookie sheets. Allow to cool fully so candy will set. 

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CHOCOLATE LASAGNA

1 pkg sugar free Oreos
6 tbsp butter, melted
1 pkg (8-oz) reduced-fat cream cheese, softened
1/4 cup Splenda Granular
2 tbsp cold low-fat milk
1 carton (12-oz) sugar-free frozen whipped topping, divided
1 pkg (4-serving size) instant sugar-free chocolate pudding mix
3 1/4 cups cold low-fat milk
1 cup sugar-free chocolate chips

Crush cookies to fine crumbs; transfer to a large bowl. Add the 5 tablespoons of melted butter and stir with a fork until combined. Press mixture onto the bottom of a 9 x 13-inch baking dish. Refrigerate while you continue with the recipe.

Using an electric mixer, beat cream cheese until light and fluffy; add the 2 tablespoons of milk and the Splenda; mix well. Stir in 1 1/4 cups of the whipped topping; spread over the chilled crust.

In a large mixing bowl, whisk the pudding mix and the 3 1/4 cups of milk until the pudding starts to thicken. Spread mixture over the cream cheese layer. Let set for 5 minutes for the pudding to firm up.

Spread the remaining whipped topping over the top of the lasagna; sprinkle the chocolate chips evenly over the top. Refrigerate 4 hours before cutting to serve.

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PISTACHIO DREAM CAKE

NOTE: If you want to try this cake just be sure you share with family and/or friends and only have 1 piece yourself. This should be for special occasions only and only then if your blood sugar is under control! Not all diabetics can indulge in desserts.

1 box (2-layer size) sugar-free yellow cake mix
1 pkg (1-oz) instant sugar-free pistachio pudding mix
1 carton (8-oz) nonfat plain yogurt
3 egg whites
1 tsp vanilla extract
1 cup sugar-free lemon-lime soda

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

In a mixing bowl, combine the dry cake mix, pudding mix, yogurt, egg whites, and vanilla extract; beat on low speed for 1 minute. Gradually beat in the soda.

Pour batter into the prepared baking pan and bake at 350 degrees 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely. Frost with the following:

Frosting:
1 1/2 cups cold fat-free milk
1 pkg (1-oz) instant sugar-free pistachio pudding mix
2 cups sugar-free frozen whipped topping, thawed

In a mixing bowl, combine the milk and pudding mix; beat on low for 2 minutes. Fold in the whipped topping and spread over the cake.

Note: Cake should be stored in the refrigerator.

Yield: 20 servings
Per serving: 148 calories, 28 g carbs, 3 g protein
Diabetic Exchange: 2 starch

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