Date:  November 21, 2006         

RECIPES

Whole Cranberry Sauce
1 (12oz) package fresh cranberries
1 cup Splenda
1 cup cold water

Put all ingredients in a sauce pan and boil until cranberries pop (approx. 5 minutes)
Chill
Approx. 8 servings

Healthy Candied Sweet Potatoes
4 medium sweet potatoes
Smart Balance Spray
2 Tbsp. Splenda
1/2 - 3/4 cup chopped walnuts (optional)

Line a cookie sheet with aluminum foil. Scrub sweet potatoes and prick with a fork. Bake sweet potatoes at 250 degrees for 45 minutes or until tender, then peel. Spray appropriate size casserole dish with non-stick spray. Slice potatoes, arrange in casserole. Spray potatoes with Smart Balance then add walnuts if desired. Sprinkle Splenda over entire casserole. Bake at 350 degrees for 45 minutes.
Approx. 8 servings

Gravy
2 tbsp. Gold Medal Wondra Quick Mixing Flour
1/4 cup cold water
1 cup low fat, low sodium broth

In a saucepan stir flour into water; gradually stir in broth. Heat to boiling over medium heat, stirring constantly. Boil for one minute.
Approx. 1 cup

Pumpkin Custard
1 1/2 cups Splenda
1 tsp. alt
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup Eggbeaters
1 (29 oz) can pumpkin
2 (12 oz) cans fat free evaporated milk
1 cup ground walnuts

Preheat oven to 425 degrees. Mix Splenda, cinnamon, ginger, cloves and salt into pumpkin. Beat in Eggbeaters. Gradually stir evaporated milk. Spray casserole dish with non-stick cooking spray. Place casserole in pan containing about 1 inch of water. Place in oven and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 40-50 minutes longer or until knife comes clean.

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