INGREDIENTS
3 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar substitute (Nature Sweet, Splenda will not work!)
FILLING:
1-1/4 cup Sugar substitute
3 tablespoons cornstarch
1-1/3 cups cold water
3 egg yolks, beaten
1/4 cup lemon juice
1 teaspoon grated lemon peel
Lemon slices and mint sprigs

DIRECTIONS
For meringue, in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form. Drop meringue into six mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 55 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 to 1-1/2 hours.
For filling, in a saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings.

INGREDIENTS
3 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar substitute (Nature Sweet, Splenda will not work!)
1/4 cup chopped pecans or walnuts

DIRECTIONS

Place egg whites in a large mixing bowl; let stand for 30 minutes. Add vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in nuts.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container. Yield: 4 dozen.

Ingredients:
2 pkgs. nonfat cream cheese (8oz and 3oz)
1c confectioners sugar substitute
8oz frozen lite whipped topping, thawed
1c crushed sugar-free pecan shortbread cookies
1T lowfat margarine, melted

Directions:
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. In a small bowl, combine cookie crumbs and butter, mix well. Press cookie crumb mixture into an 8-9″ pie plate. Spoon cream cheese mixture into crust. Refrigerate until serving.

INGREDIENTS:

1 15 oz Pumpkin Puree (make sure the sugar content is low)

1/2 cup 1% Milk OR Skim Milk

1 regular package s/f vanilla pudding
1-2 teaspoons Pumpkin Spice (add more to taste)

1 Cap Vanilla (or more to taste)

1 8oz low fat Cool Whip
DIRECTIONS: Mix first five ingredients together until creamy and smooth. Fold in softened Cool Whip. Pour into 8 inch pie shell and freeze for one hour.
COMMENTS: You can add more pumpkin if batter is to thin. You can also add a few sugar free cookies to the bottom of the pie if you wish a crust as a base to the pie. If you just want to make a custard you can add a little more milk to make it thinner. Pour the custard into small dishes and refrigerate.

SERVINGS: 6 SERVINGS PER RECIPES, 110 CALORIES.

INGREDIENTS:

1 Can (15oz) pumpkin (make sure it is pure pumpkin, watch sugars)

1/4 Cup S/F syrup
1 Teaspoon ground cinnamon

1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
2 Cups frozen whipped topping, thawed
1/4 Cup nuts or low calorie chocolate chips (low sugar)

DIRECTIONS: In a large bowl, combine pumpkin, syrup, cinnamon, ginger and cloves.  Fold in whipped topping until well blended.  Transfer to individual bowls or large container.  Add nuts or chips, chill for at least an hour.

SERVINGS: 4 individual serving bowls.  225 calories, 2 gm protein, 38 gm carb, 7.5 gm fat