Apple Cinnamon Muffins

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup granular no-calorie sucralose sweetener, e.g., Splenda ®
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/3 cup unsweetened applesauce
• 1 egg, lightly beaten
• 1/3 cup milk
• 2 apples - peeled, cored and chopped
•  
• 1/2 cup granular no-calorie sucralose sweetener, e.g., Splenda ®
• 2 2/3 tablespoons all-purpose flour
• 2 2/3 tablespoons whole wheat flour
• 1/2 cup unsweetened applesauce
• 1 1/2 teaspoons ground cinnamon
• 1 cup rolled oats

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.
2. In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full.
3. In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter.
4. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Making Muffins

Tips for Marvelous Muffins

• The number one rule of muffin-making is don't over mix the batter unless you want hockey pucks instead of muffins
• If you're wondering which recipe to choose, here's a tip. Less butter and sugar in a recipe makes a bread-like muffin, while more butter and sugar produces something closer to cake
• Have all ingredients at room temperature. Mix the dry ingredients, whisk the wet ingredients, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there might be lumps. Small lumps are fine
• Add fruit, nuts, etc. after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you're done. Is the batter still thick and lumpy? That's exactly what you want
• That thick, lumpy batter is best portioned out with a spoon or a small ice cream scoop
• Some say muffin tops are the best part. To get yours, bake the batter in shallow muffin tins or overfill regular muffin tins. Even if you use paper liners, a quick spritz of vegetable cooking spray on the top of the muffin tin will make muffin removal much easier
• Position your oven rack in the middle of the oven for even heat distribution
• Let muffins cool for a few minutes before turning them out of the pan
• Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months. Thaw, still wrapped, at room temperature

Banana Cream Dessert

Ingredients

• 4 medium firm bananas, sliced
• 1/2 cup lemon juice
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or margarine, melted
• 1 cup sour cream
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/3 cup chopped pecans

Directions

1. Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan.
2. In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.

Easy PHILLY OREO Cheesecake

Ingredients

• 24 OREO Cookies, divided
• 3 tablespoons butter, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs

Directions

1. Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

PHILLY Bavarian Apple Torte

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 1 cup flour
• 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 4 Granny Smith or Golden Delicious apples, peeled, sliced
• 1/4 cup sliced almonds

Directions

1. Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
3. Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.

Easy Party Punch

Ingredients

• 4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
• 2 (46 fluid ounce) cans pineapple juice
• 3 cups SPLENDA® No Calorie Sweetener, Granulated
• 4 quarts water
• 2 liters ginger ale

Directions

1. In a large punch bowl combine drink mix, pineapple juice, SPLENDA® Granulated Sweetener, and water. Stir until dissolved. Stir in the ginger ale.

Easy Iced Cappuccino

Ingredients

• 2 teaspoons instant coffee granules
• 1 teaspoon SPLENDA® No Calorie Sweetener, Granulated
• 3 tablespoons warm water
• 6 fluid ounces cold milk

Directions

1. In sealable jar, combine instant coffee, SPLENDA® Granulated Sweetener, and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.

Chocolate-Banana Shake

Ingredients

• 1 banana
• 1 3/4 cups milk
• 3 tablespoons powdered chocolate drink mix
• 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

Directions

1. In a blender, combine banana, milk, chocolate drink mix and SPLENDA® Granulated Sweetener. Blend until smooth. Pour into glasses and serve.

Mango Bread Pudding

Ingredients

• 6 slices white bread, torn into small pieces
• 2 mangos - peeled, seeded and diced
• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 3 eggs, lightly beaten
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cardamom
• 2 tablespoons butter

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
2. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the SPLENDA® Granulated Sweetener, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

English Bread Pudding

Ingredients

• 6 1/4 cups cubed whole wheat bread
• 1 1/4 cups milk
• 1 egg, beaten
• 1/3 cup butter, softened
• 3/4 cup raisins
• 1/4 cup dried mixed fruit
• 1/4 cup SPLENDA® Brown Sugar Blend
• 1 tablespoon ground nutmeg
• 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, SPLENDA® Brown Sugar Blend, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
3. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

Banana and Chocolate Bread Pudding

Ingredients

• 4 eggs
• 2 cups milk
• 1 cup SPLENDA® No Calorie Sweetener, Granulated
• 1 tablespoon vanilla extract
• 4 cups cubed French bread
• 2 bananas, sliced
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large mixing bowl, mix eggs, milk, SPLENDA® Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.