Hot Cocoa (13 grams protein)
1 tablespoon Splenda
1 tablespoon unsweetened cocoa
2 tablespoons dried milk powder
8 ounces non-fat milk
Dash salt
Few drops good quality vanilla
Blend Splenda, unsweetened cocoa, dried milk powder and salt in large mug. Blend in milk, stirring until dissolved. Microwave 1 minute on high or until hot. Can also heat in saucepan on stove.

Vanilla Egg Custard
4 large eggs
1 cup skim milk
1 1/2 cups evaporated low-fat or non-fat milk
1/2 cup splenda granular
2 teaspoons vanilla extract
Pinch of salt
Freshly grated nutmeg

Preheat the oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, splenda, vanilla and salt. Pour through a fine mesh sieve (strainer) into a large measuring cup. Divide evenly amoung the custard cups and grate the nutmeg over each one. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custard cups. Bake 25-35 minutes, until the custards are just set in the center. Carefully remove the custards from the water bath and transfer to a wire rack to cool. Serve chilled.

Pumpkin Fluff/Pudding/Dip/Whatever you wanna call it!

1 (15oz) can pumpkin puree
1 (1oz) pkg instant sf vanilla pudding mix
1 c. milk
1 t. cinnamon
dash of cloves
1/2 t. vanilla
3 T. Splenda Granular
2 1/2 c. Whipped Cream or Cool Whip

Beat pumpkin and pudding mix, milk, spices and splenda. Fold in Whipped cream. Chill well.

Double Layer SF Pumpkin Pie

 

4 ounces cream cheese, softened

1 tablespoon fat free milk

1 tablespoon Splenda Granular

1 1/2 cups frozen NSA cool whip thawed

1 (9 inch) prepared graham cracker crust

1 cup cold milk fat free

2 (3.5 ounce) packages SF instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and Splenda until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

 

Just a ? How can your protein drink have only 110 calories and 30 gms of protein? Each protein gram has 4 calories. so 30 x4 +120 calories. Your drink would have to have at least this many calories.

I entered this into a Soup Contest at a local grocery store.  It was well received and you'll get about 12 cups total as I recall.

Pumpkin Soup With Bacon And Gorgonzola
Ingredients

    * 30 oz pumpkin; pureed
    * 20 oz potato; diced
    * 6 oz carrot; chopped
    * 12 oz onion; chopped
    * 6 oz celery; chopped
    * 4 cloves garlic; minced
    * 1 tsp salt
    * 1 tsp white pepper
    * 4 cups vegetable broth
    * 1 cup whole milk
    * 0.5 cup heavy cream
    * 10 slices bacon; cut into strips
    * 12 tbsp Gorgonzola crumbles

Directions

   1. In a heavy dutch oven, render bacon into bacon bits and put aside
   2. Drain off all but 1 or 2tbsp of bacon fat Add onions, carrot, celery and salt, coo****il vegetables are soft and onions are translucent
   3. Add garlic and cook a few minutes longer
   4. Add potato and vegetable broth, simmer until potatoes are soft
   5. Puree soup using a stick blender
   6. Add pumpkin, milk and heavy cream, stir to combine
   7. Add pepper and season to taste
   8. Place 2 cups in a bowl with 1 tbsp bacon and 2 tbsp Gorgonzola

Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup splenda
1 snack size pre-measured cup of No Sugar Added Natural Applesauce
1 egg (use Egg Beaters for no fat!)
2 cups white whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp fat free milk
1 tbsp vanilla extract/or sf vanilla syrup
2 cups semisweet chocolate chips (I used about 1/2 cup and used these sugar free chips: http://www6.netrition.com/sensato_sf_choco_chips.html
*You could also use a sugar free chocolate bar and cut bar into chunks
1/2 cup chopped walnuts (optional)
1 scoop unflavored or vanilla protein powder (optional) *I forgot this, so I don't know if this would change the taste of the recipe!

1. Combine pumpkin, splenda, applesauce and egg in bowl. In seperate bowl stir together flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and then stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla, chocolate chips and nuts.

3. Drop by spoonful on greased cookie sheet and bake in pre-heated at 350* for 9-10 minutes.