Cheery Cherry Pie INGREDIENTS DIRECTIONS. Serves: 8 Prep Time: 20 Minutes Total Time: 1 Hour 10 Minutes. 1 (15 ounce) package refrigerated piecrusts

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1 JULY 2014 RECIPES

2 Cheery Cherry Pie 1 (15 ounce) package refrigerated piecrusts 2 (14.5 ounce) cans pitted tart red cherries, undrained 2/3 cup SPLENDA No Calorie Sweetener, Granulated 1/4 cup cornstarch 2 teaspoons fresh lemon juice 1/4 teaspoon almond extract 4 drops red food coloring (optional) Prep Time: 20 Minutes Total Time: 1 Hour 10 Minutes 1. Preheat oven to 375 degrees F. 2. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions. 3. Drain cherries, reserving 1 cup juice; set fruit aside. 4. Combine SPLENDA Sweetener, Granulated and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA Sweetener, Granulated mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell. 5. Unfold remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape. 6. Bake 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving. NUTRITION FACTS Per Serving (1 slice - 1/8 of pie): Calories: 290, Calories from Fat: 130, Total Fat: 14g. Saturated Fat: 6g, Cholesterol: 10mg, Sodium: 210mg, Total Carbs: 39g, Dietary Fiber: 1g, Sugars: 10g, Protein: 3g

3 Granny s Apple Crisp 1 cup SPLENDA No Calorie Sweetener, Granulated 1 teaspoon ground cinnamon 1 teaspoon orange zest 1/4 cup orange juice 5 Granny Smith apples, peeled, cored and cut into 1/4- inch slices 1 cup uncooked old-fashioned oats 2 tablespoons SPLENDA No Calorie Sweetener, Granulated 1/4 teaspoon ground cinnamon Prep Time: 20 Minutes Total Time: 1 Hour 5 Minutes 2 tablespoons butter, softened 1/2 cup crisp rice cereal 1/2 cup chopped walnuts 1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside. 2. Make Filling: whisk together 1 cup SPLENDA Sweetener, Granulated, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside. 3. Make Topping: stir together oats, remaining SPLENDA Sweetener, Granulated, and cinnamon in a medium bowl. Cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples. 4. Bake 45 minutes or until topping is lightly browned. Serve warm. NUTRITION FACTS Per Serving (3/4 cup): Calories: 160, Calories from Fat: 80, Total Fat: 8g. Saturated Fat: 2.5g, Cholesterol: 10mg, Sodium: 45mg, Total Carbs: 21g, Dietary Fiber: 4g, Sugars: 10g, Protein: 3g

4 Stephan Pyles Black Bottom Pecan Pie 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening, chilled 3 tablespoons ice water, or as needed 1 teaspoon SPLENDA No Calorie Sweetener, Granulated 1 ounce bittersweet chocolate, chopped 5 teaspoons whipping cream 9 tablespoons SPLENDA Brown Sugar Blend 3/4 cup light corn syrup 2 teaspoons vanilla extract Prep Time: 15 Minutes Total Time: 1 Hours 55 Minutes 3 large eggs 1/4 cup unsalted butter, melted 1 cup pecan halves 1. Crust Directions: combine flour, salt, and shortening with a pastry blender until crumbly. Sprinkle water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. 2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; trim off excess pastry. Fold edges under, and crimp. Place in refrigerator. speed with an electric mixer until blended. Add eggs, one at a time, beating until blended after each addition. Gradually add butter, beating at low speed until blended. 6. Remove piecrust from freezer. Arrange pecan halves over chocolate layer; pour filling over pecans. Bake for 5 minutes, reduce heat to 300 degrees and continue baking for 1 1/2 hours, or until the center is set. Cool on a wire rack. Store in the refrigerator. 3. Filling Directions: preheat oven to 475 degrees F. 4. Combine SPLENDA Sweetener, Granulated, chocolate, and whipping cream in a small heavy saucepan; cook over low heat, stirring constantly until blended. Pour chocolate mixture in bottom of chilled piecrust; spread evenly. Place piecrust in freezer for 5 minutes to set chocolate. 5. Combine SPLENDA Brown Sugar Blend, corn syrup, and vanilla in a large mixing bowl. Beat on medium NUTRITION FACTS Per Serving (1 slice - 1/8 of pie): Calories: 580, Calories from Fat: 300, Total Fat: 33g. Saturated Fat: 10g, Cholesterol: 100mg, Sodium: 135mg, Total Carbs: 63g, Dietary Fiber: 2g, Sugars: 34g, Protein: 6g

5 Died and Went to Heaven Chocolate Cake 1 3/4 cups all-purpose flour 1/2 cup SPLENDA No Calorie Sweetener, Granulated 1/2 cup SPLENDA Brown Sugar Blend 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 cup cocoa powder 1/2 teaspoon salt 1 1/4 cups low-fat buttermilk 1/4 cup vegetable oil 2 large eggs, lightly beaten Serves: 10 Prep Time: 25 Minutes Total Time: 1 Hour 2 teaspoons vanilla extract 1 cup hot strong black coffee 1. Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, set aside. 2. Blend flour, SPLENDA Sweetener, Granulated, SPLENDA Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. 3. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl. 5. Pour batter into cake pan or bundt pan. 6. Bake for minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. NOTE Contest submission by: PJ L. from Eden Prairie, MN. 4. Add flour to mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes). NUTRITION FACTS Per Serving (1 slice - 1/10 of cake): Calories: 230, Calories from Fat: 70, Total Fat: 8g. Saturated Fat: 2g, Cholesterol: 45mg, Sodium: 410mg, Total Carbs: 33g, Dietary Fiber: 3g, Sugars: 12g, Protein: 6g