Died and Went to Heaven Boston Cream Pie...Biscotti...Carrot Cake...All Sugar Free

DIED AND WENT TO HEAVEN BOSTON CREAM PIE

INGREDIENTS
Cake
1¾ cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2 teaspoons baking powder
½ teaspoon salt
⅓ cup butter, softened
2 large eggs, lightly beaten
⅓ cup 1% low-fat milk
1 teaspoon vanilla extract
Custard
1 tablespoon SPLENDA® Sugar Blend
1½ tablespoons cornstarch
⅛ teaspoon salt
1 cup 1% low-fat milk
2 egg yolks, lightly beaten
½ teaspoon vanilla extract
Glaze
6 tablespoons whipping cream
4 (1 ounce) squares semisweet chocolate, finely chopped

DIRECTIONS
Cake Directions: Preheat oven to 350 degrees F. Lightly grease and flour 2 (8-inch) cake pans. Set aside.
Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times.
Spoon batter evenly into prepared pans.
Bake for 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Custard Directions: Combine SPLENDA® Sugar Blend, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into SPLENDA® Sugar Blend mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
Beat egg yolks until thick and pale. Gradually whisk ½ cup of hot custard mixture into yolks; return to remaining hot custard mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in vanilla. Cover with plastic wrap, gently pressing on filling. Cool slightly.
Glaze Directions: Heat whipping cream in a small saucepan until cream is thoroughly warmed; stir in chocolate. Cook over low heat, stirring constantly, until chocolate melts.
Spread custard filling between layers. Spread Chocolate Glaze over top.

MAMA MIA'S HAZLENUT BISCOTTI

INGREDIENTS
½ cup chopped hazelnuts
½ cup canola oil
⅔ cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅓ cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, SPLENDA® Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
Divide dough in half. Roll each half into a log approximately 3½ inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
Bake in a preheated 350 degrees F oven for 20-25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately ½ inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.

EASY PEASY CARROT CAKE

INGREDIENTS: 1 1/2
cups (285 g) unbleached all-purpose flour
3/4
cup (103 g) one-to-one sugar substitute
1/3
cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk powder
1 1/2
teaspoons (7.5 ml) baking soda
1 1/2
teaspoons (7.5 ml) baking powder
1
teaspoon (5 ml) ground cinnamon
1/2
teaspoon (2.5 ml) ground cloves
1/2
teaspoon (2.5 ml) ground nutmeg
1/2
teaspoon (2.5 ml) ground allspice
1/8
teaspoon (0.6 ml) salt (optionl)
1/2
cup (120 ml) canola oil
3/4
cup (180 ml) liquid egg substitute
1
large egg white
1 1/2
cups (225 g)finely grated carrots
1/4
cup (32 g) finely chopped pecans
1/4
cup (36 g) currants
1
6-ounce (180 g) can unsweetened crushed pineapple, drained
frozen non-fat, sugar-free whipped topping, thawed (optional)

DIRECTIONS:
Preheat oven 350°F (180°C), Gas Mark 4. Coat an 10 inch (25 cm) spring form pan with cooking spray.
Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
If using, top with thawed whipped topping.

Per serving:
155 calories (44% calories from fat), 4 g protein, 8 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 204 mg sodium
Diabetic exchanges:
1 1/2 carbohydrate (bread/starch), 1 1/2 fat