Type what you have

Ingredients

• ✓ splenda granular
• all-purpose flour
• baking powder
• egg substitute
• ricotta cheese
• blueberry

Instructions

1. 1 In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
2. 2 Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

By TRROUBLE07

Ingredients

• ✓ splenda granular
• cabbage
• red onion
• mango
• walnut
• rice vinegar

Instructions

1. 1 Combine cabbage, onion, mango, and walnuts in a bowl.
2. 2 Dissolve Splenda in vinegar; add to cabbage and toss to coat.
3. 3 Serve cold or at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ splenda granular
• rolled oat
• whole wheat flour
• soy flour
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg
• pumpkin puree
• canola oil
• water
• egg white
• molasses
• flax seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
3. 3 Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

By Yellowsunflower9