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Herb Roasted Pork Loin
Level One

6 garlic cloves, minced
2 tsp. dried oregano
2 tsp fennel seeds
2 tsp. finely grated lemon zest
1 tsp. olive oil
1.4 tsp. salt
1 (3-pound) boneless center-cut port loin roast

Position rack in middle of oven and eat oven to 350 degrees F.
Combine garlic, oregano, fennel seeds, zest, oil, and salt in a small bowl. Mash until mixture forms a paste. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is open like a book.
Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then half again.  Use twine to tie loin closed. Rub remaining garlic mixture over the outside of the loin.road port internal temperature reads 150 degrees, 1 to 1 ½ hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

CRANBERRY CITRUS HAM
Level Two

1 16-ounce bag Ocean Spray® Whole Berry Cranberry
¼ cup water
1 ¼ cup granular Splenda
1/3 cup orange juice
1/2 teaspoon orange zest, optional
1/2 teaspoon dried sage
1 2 1/2 to 3 1/2 pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350º F.

Combine cranberries, Splenda, water, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.

Place pork roast in a 13x9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160ºF on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze.

Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature. Makes 6 to 8 servings.

Sweet Potato Casserole
Level Two

4 medium sweet potatoes
¾ cup granular Splenda
½ cup Calorie Countdown skim milk
2 tsp. orange peal zest
¼ cup orange juice
2 tsp. vanilla extract
2 teaspoons cinnamon
½ teaspoon nutmeg
1 tsp salt
4 Tbs. eggs, lightly beaten
3 Tbs. butter or Butter Buds
1 cup crushed pecans
½ cup chopped pecans

3 Tbs. Sugar Free Pancake Syrup Pour enough water into the bottom of a large spaghetti pot. Begin to boil water while you prepare the potatoes. Peal sweet potatoes and cut into 2 inch cubes. Place in a steamer basket of your spaghetti pot. Steam until soft. Remove basket from the pot and drain away the water. Pour potatoes into spaghetti pot and mash potatoes with a hand potato masher. Add Splenda, milk, nutmeg, cinnamon, orange zest, orange juice, vanilla, eggs, butter and 1 cup of crushed pecans.  Pour mixture into a 9” x 13 inch Pyrex baking dish. Top with mixture of pecans and syrup. Bake at 350 degrees for 1 hour.

Deviled Eggs
Level One

1 dozen large eggs
1 Tbs vinegar
1/2 cup Smart Balance Mayonnaise
1/4 cup granular Splenda
1/4 cup French's Mustard
Paprika

Fill a large pot with water and add 1 Tbs vinegar. Bring water and to a boil, Gradually lower eggs into boiling water. Cook for 12 minutes. Drain water and add cold tap water. Allow eggs to cool, then peal, cover and refrigerate. When cool, slick eggs in half and place the yolks in a separate bowl. Add mustard and Splenda to the egg yolks and mash together with a fork. Refill the egg half with the yolk mixture. Sprinkle eggs with paprika.

Orange Ginger Green Beans

1 pound green beans
1 Tbs. trans-fat free margarine
½ cup chopped shallots
1 Tbs. finely chopped fresh ginger
½ tsp. grated orange peal

Bring a medium saucepan of water to a boil over medium high heat. Add the beans, cover and simmer for 5 minutes or until tender. Drain and remove to a bowl.Melt margarine in the same pan over low heat. Add shallots and ginger and sauté for 5 minutes, or until the shallots are tender. Add the beans and orange peel and toss co combine.

Sweet and Sour Red Cabbage
Level One

1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbs. Splenda
2/3 cup balsamic vinegar
Butter Flavored Pam,
2 tart apples, diced

Spray a liberal amount of Butter Flavored Pam into pot or sauté bacon pieces in pan. Add cabbage and sauté until slightly wilted, about 5 minutes. Add Splenda, toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.  Serves 6-8.

Ricotta Cheesecake with Lemon Drizzle and Pine Nuts
Level One

3 Tbs. pine nuts
6 large eggs, separated
¾ cup plus 1 tsp granular Splenda
2 tsp. vanilla extract
1 (32 ounce) container part skim ricotta cheese
1 tsp. finely grated lemon zest
2 Tbs. fresh lemon juice

Position rack in the middle of the oven and heat to 275 degrees. Lightly coat a 9 inch spring-form pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325 degrees F.In a large metal bowl, with an electric mixer at high heat, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.In a separate large bowl, beat egg yolks, 1/3 cup of granular Splenda and vanilla for 1 minute.

Add ricotta and zest and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour and 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. Combine lemon juice and 1 tsp of Splenda in a saucepan; bring to a simmer over low heat.

Remove from heat and gently brush the surface of the cooled cake with two thirds of warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with toasted pine nuts.Cool cake completely, then run a knife around the edge before releasing from pan. Chill loosely covered, for 4 hours or overnight. Serve chilled.

Creamy Strawberry Mold
Level 2

1 cup plain fat free or low fat yogurt
1 cup Calorie countdown milk
2 cups frozen strawberries,
1 tsp vanilla extract

Puree yogurt, milk, strawberries, and vanilla in a blender until smooth. Serve cold. Makes 4 – (1 cup) servings.