Meringues Diabetic

Mocha Meringues

1 egg white
1/8 teaspoon of cream of tarter
3 tbls splenda
1/4 tsp vanilla
1 tbs cocoa
1tsp instant coffee OR cinnamon

Beat egg whites to a soft peak. Gradually fold in other ingredients.
Drop teaspoon of mixture onto foil lined cookie sheet 2 inches apart.
Bake at 250 for 40 minutes
Turn oven off and let the cookies stay in the oven to cool for 1 hour without
opening the oven door.
Store in an air tight container.

Butterscotch Pudding Sublime

Ingredients

2 cups cream	1/4 cup brown sugar
1 cup milk	1 teaspoon vanilla
3/4 cup sugar	3/4 teaspoon salt
8 egg yolks	2 1/2 tablespoons scotch (preferably a strong single malt), burbon, or brandy*

Directions
Preheat oven to 325 degrees F. Combine the cream and milk in a heavy-based saucepan and heat until just under a boil. While cream is heating, place sugar in a heavy-based saucepan and cook until sugar turns a medium amber. Tilt and swirl the pan until all sugar dissolves. Remove from heat and add the cream slowly and be careful because it will bubble up and give off a great deal of steam. Place the pan back on the burner and dissolve any bits of caramel.

In a bowl, whisk together the egg yolks, brown sugar, vanilla, salt and Scotch. Temper the eggs with a portion of hot caramel cream. Whisk in the remaining cream. Strain the custard through a sieve into a pitcher and divide between 6 6- to 8-ounce ramekins or custard cups.

Place the filled ramekins in a shallow roasting pan and place the pan on a lower oven shelf. Make a hot water bath by filling the roasting pan with hot (near boiling) water, until it reache halfway up the sides of the remekins. Cover the pan with aluminum foil. Bake the pudding at 325 degrees until just set, about 50 to 55 minutes.

Start checking the custards early, they are done when gently shaken, the edges are set and the center is jiggly but not runny. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored foods in your refrigerator. Can be refrigerated for 2 to 3 days.

Pineapple Cheesecake

Filling Ingredients:

1		cup sugar
4		(8-ounce) packages cream cheese, softened
4		eggs
1		cup LAND O LAKES® Sour Cream
1		cup sweetened flaked coconut
1		(20-ounce) can crushed pineapple in juice, well-drained

Topping Ingredients:

1/2		cup sweetened flaked coconut, toasted
1		teaspoon freshly grated orange peel

Heat oven to 325°F. Place all crust ingredients except butter in food processor bowl fitted with metal blade. Cover; process until ingredients are blended (30 to 60 seconds). Add butter; process just until mixed. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.

Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Continue beating, adding eggs one at a time and beating well after each addition. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed.

Spoon cream cheese mixture into prepared crust. Bake for 70 to 90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours.

Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange peel.

Smaller Sour cream topped cheesecake

Cream together:

1 1/2 lb. cream cheese
1 c. sugar

Add:

5 eggs
1 1/2 tsp. vanilla
Zest one lemon and one small orange

Mix until well blended.

CRUST:

18 graham crackers, crushed fine
1 tbsp. sugar
2 tbsp. melted butter

Mix well.

Line bottom and sides of buttered 9 x 12 inch baking dish with graham cracker crust. Fill with cream cheese mixture and bake at 300 degrees for 1 hour.

TOPPING:

1 pt. sour cream
4 TBS. sugar
1 tbsp. vanilla

Blend until smooth. Pour over the cheesecake and return to oven for 5 minutes. Cool on rack for at least 2 hours.