2/3 cup plain yogurt
2 tablespoons Splenda

1.  Stir together yogurt and Splenda in small bowl until well-blended.


Mushroom, Leek, Tofu soup
Wade Wingler

2 14 oz packages firm or extra firm tofu
2 T crushed garlic
3 Leeks cut into rings
6-8 cups chopped fresh button mushrooms
½ Qt cream or half and half
1 can chicken or veggie broth
1 cup grated parmesan cheese
Olive oil
Salt and pepper

Sauté tofu, garlic and leeks in olive oil on med-high to high until leeks are mostly soft
Add broth, ½ of cream parmesan cheese and mushrooms
Let boil then add reminder of cream (or half and half)



"Legal" Peanut Butter Oatmeal Cookies
Wade Wingler

Ingredients:

2 cups old fashioned oats (preferably thick cut, steel cut organic oats)
1¼ cups stone ground soy (full fat) flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
2 cups sugar free chunky peanut butter (Skippy Low-Carb is great)
2½  cups Splenda
2 eggs
2 teaspoons vanilla

Preheat oven to 350 deg F.

In small bowl mix oats, flour, baking soda and salt.  In large mixer bowl with mixer at medium, beat butter and peanut butter until smooth.

Beat in vanilla, eggs and Splenda then add flour/oatmeal mixture and mix until blended.

Drop by rounded teaspoon on ungreased cookie sheets.  Bake 12 minutes or until lightly browned.
Remove from cookie sheets before cool.
Cool completely on wire rack.  Store in tightly covered container.

Legal Chocoloate Mousse
Wade Wingler

very simply:  In a mixing bowl mix heavy whipping cream and then while beating to a froth, add splenda and cocoa powder to taste.


Legal ‘Punkin’ Whip
By Wade Wingler

1 15 oz can of pumpkin
2 cups of Splenda
1 Tablespoon of Cinnamon
2 Tablespoons of Vanilla
1 teaspoon of Pumpkin Pie Spice
1 8 oz package of cream cheese
1 pint of heavy whipping cream
1 ½ cups chopped pecans (optional)

Mix all ingredients except cream in mixer on medium.  Combine thoroughly.  Once mixed well, very slowly add whipping cream while mixing.  Mix until the consistency of thick whipped cream.  Chill until ready to serve.

Top with chopped pecans if desired.



Easy Spicy Legal Creamed Spinach (Updated 11-3-05 with less spice)
Wade Wingler

1 16 oz bag of chopped frozen spinach (not thawed)
8 oz sour cream (1/2 of a 16 oz container)
2/3 cup grated parmesan cheese
1 stick butter
1 Tablespoons minced dried onion
½ teaspoon nutmeg
1 teaspoon garlic salt
½ Tablespoon Splenda
½ teaspoon dried Cayenne red pepper

Mix all ingredients except parmesan in medium/large microwave safe casserole dish.  Microwave on high for 3 minutes.  Stir.  Microwave on high for another 3 minutes.  Stir in Parmesan cheese.  Microwave on high for a final 3 minutes.

Add more or less cayenne pepper to taste.  Optional: top with shredded mozzarella during last 3 minutes.

Let stand before serving.





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