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.

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.

1 crown of Cauliflower
½ lg Onion
2 Tbls minced Garlic
1 Tblsp Chicken Bullion Granules

Cook abave ingredients in water until very tender. Drain liquid.

Add:
1 pkg fat free cream cheese
2 Tbls fat free half and half
1 Tbls dry Ranch dressing mix
2 Tbls Butter Buds

Mash with hand Potato Masher until well blended.

1/4c Virgin Olive Oil
5 Zucchini (diced)
2 Tomatoes (chopped)
1 ½ Onions (diced)
5 cloves fresh garlic (chopped)
1 Tbls Italian Seasoning
1 tsp season salt

Directions:
Put all ingredients in lg pot except tomatoes. When zucchini is almost done, add tomatoes. Cook until done to your taste.

2 boxes unsalted Matza crackers
2 env. SmartForme mushroom soup
1 env SmartForme chicken broth
1 can chicken broth
1 Tbls Poultry Seasoning
1 tsp Sage
1 tsp Thyme
1 egg
1 lg Onion
¾ Green Pepper
1 ½ stalk celery
2 pkgs SmartForme protein snacks
3oz light butter
1 lb Turkey Sausage

Directions:
Crush matza crackers. Add all liquids to matza, mixing well with a fork until moist. Blend in egg and seasonings. Saute onions, peppers, and celery in light butter. Add to mixture. Crush protein snacks in blenders until the consistency of bread crumbs. Add to mixture. Bake at 350 for 30 min