Mandarin Orange Bars

• 2 c. flour
• 2 c. sugar
• 1 tsp. salt (optional)
• 2 egg whites
• 2 tsp. soda
• 1 (11 oz.) can mandarin oranges, drained
• 1 (11 oz.) can mandarin oranges, with juice

Beat ingredients together for 2 minutes. Pour into 15 x 10 x 1 inch greased jelly roll pan.

Bake at 350 degrees for 30 minutes. Glaze: 3 tablespoons fat free cream cheese, 1 1/2 cups powdered sugar, 1 teaspoon vanilla. Beat ingredients for glaze together until smooth. Spread on cooled bars.

From COOKS.COM

Zucchini Bread

• 1 c. whole wheat flour
• 1 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 3 egg whites
• 6 tsp. sweetener
• 1 tsp. vanilla
• 2 c. shredded zucchini
• 1/2 c. crushed pineapple, drained

Combine dry ingredients except sweetener. Beat egg whites until frothy. Add sweetener and vanilla; beat one minute. Stir in zucchini; mix. Add dry ingredients and pineapple. Stir just until dry ingredients are moistened. Spray 9×5 loaf pan with non-stick spray.

Bake 45-60 minutes at 350 degrees until fork comes clean.

From COOKS.COM

Apple Cake

Sift first 5 ingredients. Then add egg beaters, apple sauce and vanilla. Mix well. Add the apples last. Pour into a greased and floured 9 x 13 inch pan.

Bake at 350 degrees for 45 minutes. Serves 12. This cake freezes well.

Strawberry Pie

• 1 1/2 c. cold water
• 2 tbsp. cornstarch
• 2 c. sliced strawberries
• 10 packs Sweet n’ Low
• 1 graham cracker crust
• 1 sm. pkg. sugar free strawberry Jello

Mix the cornstarch in cold water. Heat and stir until mixture becomes thick. Add the strawberries, Sweet n’ Low and strawberry Jello to the thickened mixture. Pour into the graham cracker crust and chill until set, about 2 hours. You can add 1 sliced banana to bottom of crust before pouring in strawberry mixture.

8 servings

From  COOKS.COM

Pineapple Delight