Chocolate Pudding


  • 10 oz. Soft Tofu
  • 1/2 C Cocoa
  • 1/2 to 3/4 Banana
  • 4-6 package of Vanilla Stevia 4-6 to taste
  • 1/2 C Soy Milk
  • Vanilla to taste


  1. Mix together in a food possessor (adding any ingredient to taste)
  2. Refrigerate 8 to 12 hours. Serve.

1 Tablespoon = 62 calories

Chocolate Peanut Butter Pudding


  • 19 oz. Soft Tofu
  • 1/4 C Cocoa
  • 1 tbsp. Peanut Butter
  • 2/3 to 1 Banana
  • 4 packets of Vanilla Stevia
  • Vanilla to taste


  1.  Mix together in a food possessor (adding any ingredient to taste).
  2. Refrigerate 8 to 12 hours. Serve.

Calories: 1/2 Cup approximately 98 calories

Carob Walnut Cookies


  • 4 to 6 Medjool Dates (Pitted) or 1 C. Raisins
  • 3/4 C raw walnuts
  • 1⁄4 C raw carob powder
  • 1⁄8 tsp. sea salt
  • Vanilla to taste


  1. Combine the dates (or raisins), walnuts, carob powder, salt and vanilla in the food processor. Process until the dough begins sticking together.
  2. Press the dough into 2-inch cookie cutters placed on a sheet tray lined with parchment paper. Shoot for a thickness of 1⁄3- to 1⁄2-inch. Or, make 1- to 1 1⁄2-inch balls and flatten.
  3. Place the cookies in the freezer to chill and firm up for 30 minutes or more before serving or transferring to the fridge for serving later.
  4. Will keep for many weeks in the fridge or freezer. Thaw 5 minutes before eating.

Calories: 98 (12 cookies)

Fruit Tart

Fruit Tart Ingredients:

1 C. Peanut Butter
2 1/2 Bananas (sliced)
1 C Blueberry’s
2 C Strawberry’s (quarter sliced)
2 packets Stevia
1 Nut Crust (See Recipe below)

Crust Ingredients:

1/2 C Almonds
1/2 C Walnuts
6 to 9 Medjool Dates
1/4 to 1/2 C Shredded Coconut
1 tsp. Vanilla

Crust Instructions:

  1. Combine nuts in food processor. Add dates (no seed) coconut and vanilla.
  2. Press in a 9×13 baking dish.
  3. Place in the freezer for 20 minutes minimum. (You can add more of any ingredient depending on the texture you desire. Also any nut may be used. Preferable one hard nut ex. macadamia and or one soft nut ex. pecan)

Calories: 103 (12 servings)

Fruit Tart Instructions:

  1. Prepare your crust.
  2. After crust has set in freezer for 20 minutes or more spread peanut butter on top.
  3. Slice bananas and layer on top of peanut butter.
  4. Combine blueberry, strawberry and stevia in a bowl and combine.
  5. Layer fruit mixture on top of bananas.
  6. Refrigerate for an hour and enjoy. * You can use any fruit mixture you like.

Approximately 317 calories per square (12 squares)

No-Flour Peanut Butter Cookies


  • 1 cup smooth peanut butter
  • 1 cup Stevia
  • 2 whole egg
  • 1 tsp baking soda
  • 1 tsp vanilla


  1. In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier.
  2. Add sugar and mix well. Finally, add the whole egg and mix.
  3. When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
  4. Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom; makes about 12 to 19 cookies. You can double the recipe.

Calories: 92 per cookie

Chocolate Peanut Butter Banana Tart


Nut Crust (See Recipe)
1/2 C Peanut Butter (sliced)
2 Bananas
Chocolate, Peanut Butter, Banana Pudding (See Recipe)
Cocoa Nips


  1. Prepare Crust and place 1/4 Cup in custard or tart dishes.
  2. Freeze for 20 minutes, minimum.
  3. Spread 1 Tablespoon of peanut butter on top of crust in each tart dish.
  4. Layer sliced bananas on top of peanut butter. Spoon chocolate and peanut butter pudding on bananas, sprinkle cocoa nips for decoration.

Calories: 125 a piece (12 pieces)

Lemon Berry Pie

Phase 3

Prepare a nut crust:

6 oz. pecans (chopped)
2 oz. walnuts (chopped)
2-4T melted butter
2T Stevia

Combine ingredients and press into a pie pan. Bake at 350 for 10 minutes or until brown. Cool completely.

Layer one:

1 box of sugar-free/fat-free lemon pudding (instant)
1 cup of cold skim milk
1 8 oz. package of fat free cream cheese
3 T of lemon juice
Mix ingredients and chill in fridge until set. Spoon mixture into prepared crust.

Layer two:

1 package of Sugar-Free Instant Strawberry Jello
1 cup of sliced strawberries
1/2 container of sugar-free cool whip (thawed)


  1. Prepare Jello using 1 c. boiling water and ¾ c cold water, add strawberry slices and chill in fridge until slightly set.
  2. Fold in cool whip. Spoon mixture on top of lemon mixture.
  3. Top with remaining cool whip and fresh or frozen wild blueberries as desired.
  4. This dessert is even better the next day. Makes 8-10 servings!

Blue Pear Bake

Phase 3


  • 1/2 Bartlett Pear (sliced with peel)
  • 1/4 cup frozen, organic wild blueberries
  • 1/4 tsp. cinnamon
  • 1/2 packet stevia
  • 4 macademia nuts (chopped)
  • 1 tsp. unsweetened coconut


  1. Arrange pear slices in a small oven safe dish, toss in blueberries, cinnamon and stevia.
  2. Top with nuts and coconut. Bake at 350 for 10-15 minutes. Serve hot.
  3. You can also speed up time by making this dish in the microwave for 2 1/2 minutes on high.

Cinnamon Dolce

Phase 2


  • 1 cup crushed ice
  • 1 T. milk
  • 5 drops Vanilla Crème stevia
  • 5 drops English Toffee stevia
  • 5 drops Clear stevia5 drops Cinnamon stevia


  1. Mix in blender until smooth.
  2. Pour into a glass and enjoy. Servings: 1 milk

Low-Cal Chocolate Milkshake

Phase 2


  • 3 ice cubes
  • enough water to make the blender work and liquefy
  • 1 Tablespoon Cottage Cheese (Approved under vegetarian section. You can still have even if you are not vegetarian but this will count as part of your protein)
  • 1 Tablespoon 2% Milk (you are allowed one tablespoon per day)
  • 1 Tablespoon Cocoa Powder
  • couple drops of vanilla
  • Stevia of choice


  1. Mix all ingredients in a blender.