8oz fat free cream cheese
½ lb soft tofu
½ c egg substitute
6 packets Splenda
½ tsp vanilla
¼ tsp almond extract
6 Tbls egg white substitute
¼ tsp cream of tarter
Butter flavor cooking spray

Strawberry Sauce:
1 c fresh Strawberries, sliced
½ c water
6 packets Splenda
½ t balsamic vinegar

Preheat oven to 350 f. In a lg bowl, beat together cream cheese, tofu, egg substitute, splenda, vanilla, and almond extract until smooth and creamy. In a sm bowl, whip egg white with cream of tarter until it forms stiff peaks. Gently fold egg whites into cream cheese mixture. Coat an 8 inch square baking pan with cooking spray and pour in batter. Place squre pan into a larger baking pan and pour hot water into lg pan until it reaches halfway up the side of the sq. pan. Bake for 40 minutes.
Cool and refrigerate for at least 4 hours.

In a small saucepan, combine sauce ingredients and bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until strawberries are soft and sauce is slightly thickened. Pour in covered container and chill for at least 4 hours.

INGREDIENTS
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1 cup water
1 package (0.6 ounces) sugar free strawberry gelatin
1 cup sliced fresh or frozen strawberries
2 cup lite whipped topping
1c crushed sugar-free pecan shortbread cookies
1T lowfat margarine, melted
Whole fresh strawberries

DIRECTIONS
In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. Fold half into rhubarb mixture. In a small bowl, combine cookie crumbs and butter, mix well. Press cookie crumb mixture into an 8-9″ pie plate. Pour fruit mixture into crust. Chill 2 hours or until firm. Top with remaining whipped topping and whole strawberries.

INGREDIENTS
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar substitute (Nature Sweet, Splenda will not work!)
Berries of your choice
Sugar-Free Whipped cream, optional

DIRECTIONS
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Drop eight mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks. Store in an airtight container. Fill shells with berries and whipped cream if desired. Yield: 8 servings.

INGREDIENTS
3 egg whites
Pinch salt
1 cup packed brown sugar substitute (Nature Sweet, Splenda will not work!)
1/2 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
In a mixing bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 200° for 50-55 minutes or until firm to the touch. Store in airtight container. Yield: 3 dozen.

INGREDIENTS
4 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar substitute (Nature Sweet, Splenda will not work!)
1/4 cup plus 1 tablespoon baking cocoa, divided

DIRECTIONS
In a mixing bowl, beat the egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form, about 6 minutes. Sift 1/4 cup cocoa over egg whites; fold in. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. Dust with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container. Yield: 3 dozen.