Heat oven to 350° F. Cream margarine, sugar, peanut butter and dry sugar substitute (if using) together at medium speed until light and fluffy. Add egg whites, vanilla and water and mix at medium speed for 30 seconds, scraping down bowl before and after adding these ingredients. Stir flour, baking soda, salt and chocolate chips together to blend well (don't break up chips). Add to creamed...

Cream together margarine and Sugar Twin. Add egg, vanilla, non-fat dry milk and water. Beat 1 minute at medium speed. Fold in chocolate candy.Drop from teaspoon onto ungreased cookie sheet. Bake at 350° F. for 20-25 minutes.

Using an electric mixer, cream butter and fructose until light and fluffy. Beat in vanilla. In a separate bowl, whisk together flour, cinnamon, nutmeg and baking soda. Gradually beat into butter mixture.By hand, stir in oats, nuts and raisins (if using). Drop by rounded teaspoonfuls onto prepared sheet(s). (The dough will be stiff. Use the back of the spoon to flatten each cookie slightly.)

Combine cocoa, brown sugar, flour, espresso powder, salt and pepper in medium saucepan; gradually stir in milk and vanilla and mix until smooth. Heat over medium heat, stirring frequently, until mixture is hot and sugar is dissolved (do not boil).Remove saucepan from heat; add chocolate, stirring until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan....

To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or 9-inch springform pan. Add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1/2 inch up sides of pan.To make the filling: Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.Pour mixture into crust. Bake until...

In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly. Add walnuts. Press into 9 x 13 baking dish sprayed with Pam. Bake at 375° F. for 10 to 12 minutes or until set. Cool.In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping and spread over the cooled crust.In another mixing bowl, combine milk and pudding mixes and beat on low speed for 2...

Sprinkle gelatin on canned pineapple juice (don't use fresh or frozen). Wait one minute until gelatin softens, then heat gently until melted and clear.Remove from heat and stir in undrained, canned crushed pineapple. Sweeten to taste, if desired. Transfer to covered jars and store in the refrigerator.

Pour soda into saucepan. Stir in gelatin until dissolved. Mix cornstarch and water until dissolved, then stir into soda mixture. Cook over medium heat until clear and thick. Cool, then mix with strawberries and pour into crust. Refrigerate until serving time.

Combine gelatin and boiling water. Add remaining ingredients. Pour in a 9 x 13-inch glass baking dish.Top with Dream Whip or Cool Whip when serving.

In a small bowl, combine peanut butter and honey, microwave on high 20 seconds. Stir in cereal. Press into a 9-inch pie plate; chill.Make pudding with skim milk according to package directions. Spread over pie crust; chill. Top with whipped dessert topping.

In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin.Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low...

Sprinkle gelatin over lime juice and let it stand for 1 minute.Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened.Combine milk and vanilla and freeze 30 minutes.Remove from freezer and whip at high speed until stiff.Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for...

In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute. Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be very liquid. Add SPLENDA and beat on medium speed until very smooth, approximately 1 1/2 minutes.

Combine water and fructose and simmer over low heat 5 minutes, then cool.Mix dry pudding into fructose mixture. Add skim milk and eggs and blend well.Pour into pie shell and sprinkle pecans and Grape-Nuts on top.Bake for 30 minutes, until top is firm. Cool 3 hours before slicing.

Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with Cool Whip and vanilla.