Alpen Banana Muffins

INGREDIENTS:

1/2 cup canola or similar vegetable oil
1 cup bananas mashed
1 ea egg
1 tsp vanilla extract
1 cup Alpen cereal [any raw muesli should work fine]
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 cup raisins

DIRECTIONS:

1. Combine oil, bananas, egg, and vanilla in a medium-sized bowl. Set aside.

2. Stir together Alpen cereal, flour, baking powder, and baking soda. Add to banana mixture and stir until only combined. Fold in raisins.

3. Spoon batter into greased nonstick muffin pan and bake at 350 degrees or until golden brown.

Makes 12 smallish muffins.

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NOTE: the original recipe called for 1/2 cup sugar. The muffins are much, much too sweet with the sugar. My recommendation is to omit the sugar and use ripe bananas, the riper the better.

Super Easy Low Sugar Cream Cheese Frosting

INGREDIENTS:

12 oz. Philadelphia Cream Cheese
2 tbs Softened margarine or butter
1 ea. 10 oz. jar of an All Fruit Spread. Polaner's works well. [So does Stop-n-Shop's store brand organic all Fruit Spread. The latter has less sugar than Polaner's]

DIRECTIONS:

1. Beat the cream cheese with the margarine until light and fluffy.

2. Add the fruit spread. Beat until throughly mixed.

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You can also substitute cocoa for the jam and add 1/4 cup or so of sweetener for an icing that works well with yesterday's cheese cake.

Sugar-free Chocolate Cheese Cake

INGREDIENTS:

1/4 cup Splenda
3/4 cup egg whites
2 Cups part skim ricotta
1/4 cup dark cocoa

DIRECTIONS:

1. Preheat oven to 350 F.

2. Beat egg whites with a hand mixer for about 2 minutes until snowy white & smooth.

3. Add ricotta and beat for another minute.

4. Add sweetener, vanilla, and cocoa. Beat until thoroughly mixed.

5. Spray with oil 2 qt. baking dish.

6. Bake 40 minutes or until a toothpick inserted in the middle comes out clean.