LOW SUGAR

​Sugar-free Raspberry Oatmeal Bars
Ingredients
1 (18.25 ounce) package sugar-free yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine, melted
1 cup sugar-free raspberry jam
1 tablespoon water
Directions
1.   Preheat the oven to 375 degrees F. Grease a 9x13 inch pan.
2.   In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. Lay a piece of waxed paper over the crumbs and press.  In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top. Press again.
3.   Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.


Sugar-free Cake Frosting
2 (1 oz) pkg sugar free instant pudding - any flavor
1 cup milk
1 8-oz container sugar free cool whip
1 3-oz pkg lite cream cheese
Beat all ingredients together.  Store in refrigerator until ready to frost a thoroughly cooled sugar-free cake or cupcakes. 

Low sugar, low fat Banana Bread
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ cup unsweetened applesauce
½ cup Stevia sugar substitute
2 eggs, beaten
1 cup mashed ripe bananas
2 tbsp lite orange juice 
Grease loaf pan. Preheat oven to 350°.
Add all ingredients and mix slightly. Pour into pan. 
Bake 50 minutes or until toothpick inserted in center comes out clean.

GLUTEN FREE

Pumpkin Muffins
1 Gluten-free cake mix
1 15-oz can of pumpkin
​1 tsp pumpkin pie spice
Preheat oven to 350˚F and prepare 12 muffin cups.
Mix ingredients well – no need to beat!
Add dough to cups.
Bake 20-25 minutes until set.  Cool for 10 minutes, then transfer muffins to a cooling rack.
Optional: Add raisins or nuts to the dough after mixing.