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Sue's Sugar-Free Biscotti
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Sue's Sugar-Free Biscotti

What you need:

• 3 large eggs
• 1 cup of Splenda
• 2 1/2 tablespoons butter, melted
• 1 tablespoon orange zest
• 1 tablespoon vanilla
• 1 tablespoon almond extract
• 2 1/4 cups of white all- purpose flour
• 1 teaspoon baking soda
• 1 cup chopped walnuts
• 1/2 cup coconut
• 1/2 cup chopped dates

What you do:

1. Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
2. In a large bowl, beat the eggs and Splenda with a wire whisk until thick. Whisk in the butter, orange zest, vanilla and almond extracts, and mix well. Sift the flour and baking soda together and put into the same bowl as the egg mixture. Add the chopped dates and walnuts along with the coconut. Either by hand or using a beater, mix together until all the ingredients are combined. This will make a thick batter, it will be sticky.
3. Take half the dough, you may use your hands, and shape into a flat loaf about 10 inches long and 4 inches wide, tapering it slightly at the ends. Repeat with the remaining dough.
4. Bake for 20 minutes, or until firm to the touch. Remove from the oven and transfer the loaves to a clean cutting board. Let the loaves cool for 5 minutes. Using a serrated knife cut the loaves on a diagonal into 1/2 inch slices. Place the slices on their sides on the cookie sheet and bake for about 5 minutes on each side, or until well- toasted and hard.
5. Transfer the cookies to a wire rack to cool. Store in an airtight container.

Pauline's Apricot-Almond No Sugar Cheesecake
This is a great cheesecake recipe that features Splenda & fruit which is the first sugar substitute that you can actually bake with. It comes from Pauline who says, "I have a low carb, no sugar cheesecake recipe which I've perfected over time. I eat the low carb diet and higher protein as I am hypoglycemic. I still love something sweet now and than.. I have found a new sugar substitute called "Splenda." It's already on the supermarket shelves. Does not have the toxic side effects that aspartame and nutra-sweet do. Anyway here is my recipe. (for weight management). Just make it and then "sit down" and enjoy it "guilt-free." OK for hypoglycemics and diabetics too.

Sue's Fat-Free, Sugar-Free
Coconut Drop Cookies
Today there are millions of people who love sweets but can't eat sugar. Whether you are a diabetic or some one trying to lose a few pounds, my Fat-Free, Sugar-Free Coconut Drop Cookies will satisfy your sweet tooth. These cookies are made with Splenda. This new sugar substitute is the only sugar substitute that can be used in baking. Splenda is free of calories and full of taste. These cookies are delicious and will be enjoyed by your entire family. They are both fat-free and sugar-free. The cookies get their sweetness from coconut and the sugar substitute Splenda. So indulge your sweet tooth and make a batch today! They are easy to make and even easier to eat!

Coconut Ricotta Cheesecake
This recipe features a decadent Coconut Ricotta Cheesecake. This luscious dessert is the perfect ending to any dinner. You can decrease the calorie count by using low fat ricotta cheese, sour cream, and cream cheese. Using fat free products don't fare as well in this recipe, so use either full fat or low fat products.

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