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.

2 c chopped apples
1 ½ tsp lemon juice
¼ c chopped celery
¼ c chopped walnuts
¼ c raisins
¼ c seedless green grapes, halved
2/3 c lt cool whip, thawed
¼ c lt mayo
ground nutmeg

In a lg bowl, toss apple with lemon juice. Stir in celery, nuts, grapes, and raisins. In a chilled bolw fold mayo into cool whip. Spread dressing over top of apple mixture and sprinkle with nutmeg. Cover and chill for 2-24 hours. To serve, fold dressing into fruit mixture.

1 tsp olive oil
1 sm onion, diced
¼ lb smoked turkey, dark meat
1 tsp Cajan or Creole seasoning
2 lbs fresh green beans
saltt and pepper to taste

Saute the onion in olive oil. Add smoked turkey, seasonings, and green beans. Cover with water. Bring to a boil, cover and simmer for 40 minutes or until liquid is almost evaporated and beans are very tender. Season with salt and pepper.

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.