Recipe(tried): reply + additional sugar free; fat free desserts

Fat-free banana bread-
extremely easy
Here is a banana bread recipe from "Fat Free, Full Flavor"

6 ripe bananas
1 cup sugar OR splenda
1-teaspoon vanilla
2 cups flour
1-teaspoon baking powder
1/2-teaspoon baking soda
1 teaspoon cinnamon opt

Mash the bananas, sugar and vanilla together. Sift the flour, baking powder and soda together. Mix the banana and vanilla with the dry and pour into a loaf pan. Put into a preheated oven at 350F for one hour.

This is one of the best banana bread recipes that I have tried. It's delicious and extremely easy. I use whole-wheat flour for the extra fiber and have made muffins with this as well. Enjoy.

kwvegan vegan

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another recipe that works with Splenda and is fat free:
Fat Free Chocolate Cake
By : Simply the Best
2 Points per serving

3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder -- sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla extract
1 tablespoon white vinegar
2 tablespoons confectioner's sugar

Preheat over to 350F. Spray a 13-9 inch baking pan with nonstick cooking spray. In a large bowl, with an electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes. With the mixer at low speed, gradually add the flour mixture; stir until just combined (do not overmix). Add 2 cups water and stir until just smooth. Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. cool completely in the pan on a rack. Dust with confectioner's sugar.
Serves 24
124 Cal, 0g Total Fat, 0g Sat Fat, 0mg Choles, 133mg\par Sod, 28g Total Carbs, 1g\par Fiber, 3g Pro, 15mg Calc.
POINTS: 2. For a larger piece of cake, just double everything.
248 Cal, 0g Fat, 2g Fiber.5

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FAT-FREE SUGAR FREE PINEAPPLE-LEMON UPSIDE DOWN CAKE

1 can (8 1/4 oz) crushed pineapple in juice, drained and juice reserved 2 points

1 pkg. (3oz) sugar free lemon flavored gelatin 0 points

2 eggs (or equivalent egg beater) 2 points
1 egg white 0 points
3/4 cup sugar or substitute (Splenda) 0 points
1-teaspoon vanilla 0 points
3/4 cup all purpose flour 6.75 points

1-teaspoon baking powder
1/4 teaspoon salt
1/2 cup frozen (thawed) fat free whipped topping. 2 points

Heat oven to 375 degrees
Line 9x1 1/2 inch round pan with waxed paper; spray with non stick cooking spray.
Spread drained pineapple evenly in pan.
Sprinkle with gelatin (dry)

Beat eggs and egg white until very thick and lemon colored about 5 minutes.
Gradually beat in sugar (Splenda). Add enough water to pineapple juice to measure 1/3 cup (I had a lot more juice). Beat in pineapple juice and vanilla on low speed. Gradually beat in flour, baking powder and salt just until the batter is smooth. Pour into pan.

Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from pan; Invert pan on heat proof serving plate. Remove pan and waxed paper. Serve warm with whipped topping. Serves 8. 12.75 total points 1.5 per person

Fat-Free Sugar-Free Chocolate cake

1-1/2 cups flour 13 .5 points
1/2 cup sugar (splenda) 0 points
1/3-cup cocoa (1 teaspoon is zero)
1-teaspoon baking soda
1/2 teaspoon salt
1-teaspoon vanilla
1-tablespoon cider vinegar (lightly)
1/2 cup applesauce 0.5 points
1-cup water
1 tablespoon powdered sugar (opt) 1 point

Preheat 350 degrees
Grease and flour 8-inch square pan

Combine flour, sugar, cocoa, baking soda, and salt. Make sure you combine well and get all the lumps out of the cocoa.

Make a well in the center of the dry ingredients and add vanilla, vinegar, and applesauce. Gradually stir in water. Avoid over stirring.

Bake for 30 minutes or until toothpick comes out clean. Do not over bake as the cake is yummiest when still moist and is fairly boring when dry.

Cool in tin on rack for 10 minutes then transfer cake to rack to cool.
Sift powder sugar over top.

Freezes well.
15.5 point total