Luscious Low Carb Desserts

Peanut Butter Chocolate Bars

1 cup EQUAL SPOONFUL
½ cup (1 stick) butter or margarine, softened
1/3 cup firmly packed brown sugar
½ cup 2% milk
½ cup creamy peanut butter
1 egg
1 tsp. vanilla
1 cup all-purpose flour
1 cup quick oats, uncooked
½ tsp. baking soda
¼ tsp. salt
¾ cup mini semi-sweet chocolate chips

Brownies

½ cup boiling water
½ cup unsweetened cocoa powder
1 1/3 cups all-purpose flour
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp. baking powder
¼ tsp. salt
4 egg whites, lightly beaten
1/3 cup vegetable oil
1 ½ tsp. vanilla
½ cup chopped unsalted mixed nuts (optional)

Luscious Lemon Bars

Fresh Strawberry Cream Pie

Holiday Thumbprint Cookies

Chocolate Chip Cookie

Lighter Than Air Chocolate Delight

Chocolate Cheesecake

2 packages (8 oz each) cream cheese, softened
2 eggs
1/3 cup plus 2 tsp. granular sugar substitute
2 TBS honey
3 tsp. vanilla
2 level TBS unsweetened cocoa powder
1 cup heavy whipping cream
1. Preheat oven to 350 degrees. Spray 8 inch round cake pan with nonstick cooking spray. Cut 8-inch parchment paper or wax paper circle to fit bottom of pan. Place paper in pan; spray lightly with cooking spray.
2. Beat cream cheese, eggs, 1/3 cup sugar substitute, honey and 2 tsp. vanilla in large bowl with electric mixer at medium speed 2 to 3 minutes just until well blended. With mixer running on low speed, beat in cocoa until well blended. Do not overbeat.
3. Pour batter into prepared pan. Bake 35 to 40 minutes until center is set. Cool 10 minutes on wire rack; run

thin spatula around edge of cheesecake to loosen. Cool completely.
4. Invert cheesecake onto plate. Remove parchment paper. Place serving plate over cake; invert cake top side up. Cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight.
5. Beat cream, remaining 2 tsp. sugar substitute and 1 tsp. vanilla in small deep bowl with electric mixer at high speed until stiff peaks form. Serve with cheesecake.
(296 calories, 7 grams carbs)