INGREDIENTS
2 packages (12 ounces each) fresh cranberries
1 large unpeeled navel oranges, cut into wedges
1 cup splenda

DIRECTIONS

In a food processor, process the cranberries and oranges in batches until finely chopped. Place in a large container; stir in splenda. Cover and refrigerate until serving.

INGREDIENTS
2 medium navel oranges
2 bags (12 ounces each) fresh or frozen cranberries
2 medium apples, peeled and cut into chunks
2 celery ribs, cut into chunks
3 cups Splenda

DIRECTIONS
Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped.
Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in splenda and reserved orange peel. Cover and refrigerate overnight.

4 ripe bananas, mashed
2 eggs, beaten
2 c whole wheat flour
1 c Splenda
1 tsp slat
½ tsp vanilla
1 tsp baking soda
½ c chopped nuts (optional)

In a lg mixing bowl, mix together the bananas and eggs. Sift together the flour, spenda, salt, and baking soda. Stir into banana mixture until well blended. Sir in nuts. Pour batter into a greased loaf pan and bake at 350 degrees for 55 to 60 minutes or until toothpick comes out clean. For muffins and mini loaves, shorten cooking time.

2 ¾ c whole wheat flour
¾ c milled flax seed
2 tsp baking powder
1 tsp baking soda
3 tsp pumpkin pie spice
1 c skim milk
1 tsp lemon juice
2 eggs, beaten
16 oz can pumpkin
2 Tbls light margarine
1 med banana
2 c Splenda
½ c chopped nuts (optional)
½ c raisins (optional)

Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick cooking spray. In a lg bowl, mix all 5 dry ingredients. Add lemon juice to the milk and let rest for 5 minutes. Mix the remaining ingredients together in a lg mixing bowl. Add milk and dry ingredients slowly until well blended. Pout into loaf pans and bake for 45-50 minutes or until toothpick comes out clean. Will make 24 mini loaves at ¼ c each baked for 20-25 minutes.

3 beaten eggs
2/3 c unsweetened applesauce
3 tsp vanilla
1 c Splenda
1 ½ c whole wheat flour
1 ½ c all purpose flour
1/3 c milled flax seed
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
3 tsp cinnamon

Mix all of above

Add:
2 c grated zucchini
1 c chopped nuts (optional)

Mix well. Place into two greased bread pans and bake at 350 degrees for 1 hour, mini loaves bake for 15-20 minutes. Bread becomes more moist after setting for a day or two. May be frozen and kept in freezer for quite a while. Makes 2 loaves or 12 mini loaves at ¼ c each.