1. Preheat the oven to 350 °F (180°C). Line a muffin tin with paper cups

2. Peel bananas, crush them to make puree
   

3. In the bowl mix all the dry ingredients thoroughly

4. Add banana puree to the mixture. Mix well

5. In another bowl, mix wet ingredients
6. Mix all the ingredients. Stir evenly

7. Spoon into prepared muffin cups, filling to top. Sprinkle chopped pecan on top

8. Bake in the middle of the preheated oven for 20 minutes or until a toothpick comes out clean.
9. Remove from oven and place on a wire rack to cool for 15 minutes before serving.

1. Preheat the oven to 350 °F (180°C). Line a muffin tin with paper cups. Prepare a steamer
   

2. Steam the raw purple yam for 20min until it's well cooked. Peel off the skin and make yam puree
   

3. In the bowl mix all the dry ingredients thoroughly

4. Add yam puree to the mixture. Mix well
   

5. In another bowl, mix wet ingredients
   

6. Mix all the ingredients. Stir evenly
   

7. Spoon into prepared muffin cups, filling to top. Sprinkle pumpkin seeds on top
   

8. Bake in the middle of the preheated oven for 20 minutes or until a toothpick comes out clean.

9. Remove from oven and place on a wire rack to cool for 15 minutes before serving.

Crust

1. Put flour and salt into the bowl to mix

   
   

2. Then add the shortening and mix until the largest pieces of butter are about the size of large peas

   
   

3. Sprinkle the mixture with about 1/4 cup of ice water and mix again

4. Add more ice water, a tablespoon at a time, mix well after each addition until the dough just barely begins to hold together

5. Carefully move the dough mixture on to a clean, dry, flat surface. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk

6. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk

7. Wrap each one in plastic wrap, and refrigerate for 20min
   

8. Roll out one disk with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

9. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Wrap in plastic wrap, and refrigerate for later

10. Roll out another disk with a rolling pin. Cut to 1-inch wide strips and knit to a web. Wrap in plastic wrap, and refrigerate for later
    

Filling

1. Peel and slice the apples
   

2. In a large bowl, mix apple slices, SugarLike™ Zero Calorie Sweetener, ground spices, flour, salt and lemon juice. Mix well
   

3. Spoon filling to the pie

4. Gently place the knitted crust onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Flute edges using thumb and forefinger or press with a fork.

5. Brush the top with a light, even coat of egg wash

6. Place on lowest rack in oven preheated to 450 °F (230 °C). Bake for 10 minutes, then reduce oven temperature to 350 °F (175 °C). Bake for 30 to 35 minutes longer. Serve warm or cold

1. In a bowl, hand mix the butter with SugarLike™ Zero Calorie Sweetener and beat until fluffy (about 2 min).
2. In a separate bowl, combine and sift flour and baking soda
3. Add vanilla extract and eggs to the butter mixture, mix thoroughly
4. Add the dry ingredients to the egg mixture and beat until incorporated
5. Mix in chocolate chips, spread in the dough evenly
6. Scrape balls of dough with a spoon onto the prepared cooking sheets and flatten the top with the spoon
7. Place the dough in the refrigerator, in the meantime, preheat oven to 350°F (180°C)
8. Bake for 13 min, after turning off the oven; leave the cookies in the oven for another 4 min until golden brown around the edges.
9. Cool down the cookies for 20 minutes and serve warm!!!

1. Preheat oven to 325 °F (163°C) .
2. Cut butter into mixture of flour, SugarLike™ Zero Calorie Sweetener, baking powder, and salt.
3. Add blueberries to the mixture.
4. In separate bowl beat together milk and egg, add vanilla extract in, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't over handle.
5. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
6. Bake on ungreased sheet for about 30 minutes. Serve warm!!

1. Preheat oven to 350 °F (180 °C ).
2. In a large bowl, cream the butter and SugarLike™ Zero Calorie Sweetener together.
3. Add an eggs, beat until fluffy.
4. Sift together the flour, baking powder, and salt; add walnut in the mixture
5. Add dry ingredients to the egg mixture. Stir with a spoon and as the dough comes together, Knead by hand.
6. Roll the dough into a log about 15 inches long. Place logs onto cooking sheets. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle.
7. Bake for 28 (25 to 30) minutes in the preheated oven, loaves should be firm.
8. Adjust oven temperature to 325°F (163°C)
9. Cut the loaves into 1/2 inch wide slices, place the slices onto the cooking sheets and back to the oven.
10. Toast on one side, then turn them over to do the other side. This will take about 10 minutes for each side.

1. Preheat the oven to 300°F (150°C).
2. Beat the butter and SugarLike™ Zero Calorie Sweetener together until creamy.
3. Mix all-purpose flour and corn starch together and sift.
4. Add the flour mixture to the butter mixture. Beat until combined.
5. Drop the mixture by spoons on the ungreased cooking sheet.
6. Chill the dough in fridge for 20 minutes before baking. Bake for 40 minutes.

7. Remove them from the oven and leave them on a cooling rack for 10 minutes before serving.

1. Preheat the oven to 400°F (204°C). Line up paper cases in a cupcake tin.
2. In a medium-size bowl, cream butter. Slowly add SugarLike™ Zero Calorie Sweetener and mix on low-to-medium speed until combined.
3. In a large-size bowl, mix flour, baking powder, salt and almond powder together and sift.
4. Add the butter mixture to the flour mixture. Mix on low-to-medium speed until combined.
5. In a small mixing bowl, whisk together eggs, coconut milk until smooth.
6. Make a well in the center of the dry ingredients and pour the egg mixture in. Gently mix until moistened.
7. Fill the paper cases just 2/3 full.
8. Bake for 14 minutes or until a toothpick comes out clean.
9. Remove them from the oven and leave them on a cooling rack before serving.

1. Preheat the oven to 300°F (150°C). Lightly grease the 10-inch spring form pan.
2. Combine crushed digestive biscuits and melted butter together and press the crumble mixture to the bottom of the spring form pan.
3. Bake for 10 minutes and cool at room temperature to be filled.
4. In a large bowl, beat cream cheese, sour cream and the SugarLike™ Zero Calorie Sweetener together until smooth. Then beat in egg yolks, sifted corn starch and flour. Chill in fridge for 15 minutes.
5. In a medium-size bowl, beat the egg whites on high speed until foamy. At the foaming stage, add in the lemon juice. Continue beating at high speed until foam becomes smaller and more even in size. Continue beating on high until soft peaks form (the egg white’s peak should hold and then curl slightly at the end). The total beating time is approximate 4 minutes
6. Gently fold the egg whites into the cream cheese mixture. Do not stir it in circle.
7. Add in raspberries and gently mix.
8. Pour the batter into the crust.
9. Bake for 60 or 70 minutes with a pan of cold water in the oven. Leave it in the oven with the door closed for 1 hour then remove and cool to room temperature.
10. Chill overnight or at least 5 hours before serving.