Victoria's Vegetarian Victuals

• 1 1/2 cups sugar substitute
• 2 tablespoons cornstarch
• 2 tablespoons European or Dutch-process cocoa
• 1/8 teaspoon salt
• 2 cups skim milk
• 2 tablespoons margarine
• 1 cup real liquid egg product
• 1 teaspoon vanilla

Combine sugar substitute, cornstarch, cocoa and salt in medium saucepan; stir in milk and margarine. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, whisking constantly, about 1 minute. Whisk about 1 cup milk mixture into egg product in small bowl; whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat and stir in vanilla. Let cool; refrigerate until chilled, about 1 hour. Freeze mixture in ice cream maker according to manufacturer’s directions. Pack into freezer container and freeze until firm, 8 hours or overnight. Before serving, let stand at room temperature until slightly softened, about 15 minutes.

Dietary Exchanges:

• 1 Milk
• 1 Fat

Mocha Frozen Treat: Add 1 tablespoon instant coffee crystals to sugar substitute before adding milk.

• Yields: 6 (1/2-cup) servings
• Preparation Time: Overnight + about ½ hour

• 3 ounces unsweetened chocolate
• 1 cup low fat milk
• 1/4 cup egg substitute
• 1/2 cup SPLENDA® Granular
• 1 teaspoon cornstarch
• 2 tablespoons Grand Marnier
• 1/2 cup heavy cream
• 3 cups sliced strawberries

Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts. Stir together egg substitute, SPLENDA®, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approx. 3-4 min.). Remove from heat, pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into mixing bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.

Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.

To serve, layer strawberries and mousse in 6 all purpose wine glasses.

Dietary Exchanges:

• 1 starch
• 3 fat

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.

• Yields: Makes 6 servings
• Preparation Time: overnight + 3 hours

• 1/2 cup water
• 1/4 cup butter(no substitutes) – I think margarine works well
• 1/2 cup all-purpose flour
• 2 large eggs

• 1 1/4 cups cold skim milk
• 1/4 teaspoon vanilla extract
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 cup fat-free whipped topping

• 1 1/2 cups cold skim milk
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a re-sealable plastic bag; seal.

Cut a 1-inch hole in one corner of bag. Pipe eight 3-1/2 inch logs onto an un-greased baking sheet.

Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F; bake 15 to 20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool.

Carefully cut off tops. Set the tops aside. Remove soft dough from the inside with a fork.

For Vanilla Filling: In a mixing bowl, beat milk, vanilla and pudding on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.

For Chocolate Topping: In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened.

Spoon vanilla filling into éclairs; replace tops. Spread with chocolate topping.

Dietary Exchanges:

• 1 1/2 starch
• 1 fat

• Yields: 8 éclairs
• Preparation Time: 1 hour