The Diabetic Pastry Chef

1 1/2 c whole wheat pastry flour
1 1/2 c white flour
1 T ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/3 c canola oil
1 c Splenda
1 c sugar
3 eggs
3 c Granny Smith apples, peeled and chopped
1 c walnuts
1 tsp vanilla

Sift together dry ingredients and set aside.

In electric mixer bowl with paddle attachment, combine oil, sugar and eggs at high speed until lemon-colored.

Add the dry ingredinets just until incorporated.

Add apples, nuts and vanilla. Dough will be a bit stiff.

Pour batter into a greased 12-cup bundt pan. Bake 80 to 90 minutes or until toothpick inserted in middle comes out clean. Cool slightly before removing from pan. Serve with warm, sugar-free caramel sauce.

1 18.25-oz box reduced-sugar yellow cake mix
1 large (2.1-oz) pkg instant sugar-free vanilla pudding
1 15 oz can reduced-sugar chocolate frosting

Prepare cake according to package directions and bake in two round layers. Cool and remove from pans.

While cake is baking, make and refrigerate the pudding according to package directions. For a thicker pudding, use a bit less milk than package calls for.

Spread the pudding over the bottom layer of the cake, leaving approximately 1-inch of the edges clean. Place the second cake layer on top.

Open the frosting container and peel off the foil. Re-cover with lid and microwave in 20-second intervals, stirring between intervals until frosting can be poured, but is not boiling (about the consistency of thick syrup). Let cool a few minutes and spoon over the top of the cake until the top is covered and it runs down the sides of the cake. Place a maraschino cherry in the middle, if desired. Keep refrigerated.

1 c canola butter or 1 c regular Smart Balance spread
3/4 c packed brown sugar
1 regular-sized pkg instant sugar-free vanilla pudding mix
2 eggs
1 tsp vanilla
2 1/2 c rolled oats
1 c raisins (optional)
1 1/4 c white flour or white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

In a large bowl, cream together the shortening and brown sugar until smooth. Blend in the instant pudding mix, then add eggs and vanilla. Beat until light and fluffy.

Combine the flour, baking soda, salt and cinnamon. Add to the batter. Stir in the oats and raisins. Bake by spoonfuls onto baking sheets lined with parchment.

Bake at 350 degrees for 8 to 12 minutes, or until firm. Cool on wire racks.

1 large (2.1 oz) box instant sugar-free chocolate pudding mix
1 1/2 c milk
1 (16 oz) container frozen whipped topping, thawed

Mix together pudding mix and milk with wire whisk until well combined. Fold in whipped topping. Can be served immediately, but keep refrigerated.