Ingredients:

• 3 cups cauliflower, steamed until soft (about 12 minutes)

• 1 cup fresh white mushrooms, chopped

• 5 cloves roasted garlic

• 8 ounces low-fat cheddar cheese, diced

• Butter-flavored cooking spray

• 2 tablespoons ground soy nuts

Preheat oven to 350 degrees. In a large bowl, mix cauliflower, mushrooms, roasted garlic and cheese. Coat a small nonstick baking dish with cooking spray and pour in cauliflower mixture. Sprinkle ground soy nuts on top. Spray top with cooking spray and bake for 30 minutes.

Pro cooking tip: To roast garlic, take whole unpeeled head of garlic and cut off top. Drizzle with 1 teaspoon olive oil, wrap in foil, bake at 275 degrees for 1½ to 2 hours. Roasted garlic can be stored in refrigerator for up to one week.

Ingredients:

• 3 ripe red plums, pitted and coarsely chopped

• 2 teaspoons minced fresh ginger

• 1 small onion, chopped

• 2½ tablespoons artificial sweetener for baking

• ¼ teaspoon cinnamon

• ½ teaspoon curry powder

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 boneless pork loin roast (about 2½ pounds), trimmed

• ¼ pound green beans, trimmed

• 1 teaspoon Dijon mustard

• 1 tablespoon cornstarch, mixed with 1 tablespoon water

In a 5- to 6- quart slow cooker, combine plums, ginger, onion, artificial sweetener, vinegar, cinnamon, curry powder, and ¼ teaspoon each of salt and pepper. Stir until evenly distributed.

Sprinkle pork with remaining ¼ teaspoon of salt and pepper. Place the pork into the plum mixture in the slow cooker. Cook for four hours on HIGH or for six hours on LOW. Stir in green beans for last 25 minutes of cook time on HIGH or last hour of cook time on LOW. Remove pork and green beans from slow cooker. Pour sauce into a saucepan and stir in mustard. Over high heat on stovetop, whisk in cornstarch mixture. Cook for one minute or until thickened. Slice pork and drizzle with plum sauce.

Ingredients:

• One 8-oz container fat-free cream cheese

• ½ pound soft tofu

• ½ cup egg substitute

• 6 packets artificial sweetener

• ½ teaspoon vanilla

• ¼ teaspoon almond extract

• 6 tablespoons egg white substitute

• ¼ teaspoon cream of tartar

• Butter-flavored cooking spray

Preheat oven to 350 degrees. In a large bowl using an electric mixture, beat together cream cheese, tofu, egg substitute, sweetener, vanilla, and almond extract until smooth and creamy. In a small bowl using an electric mixer, whip egg white substitute with cream of tartar until it forms stiff peaks. Gently fold whipped egg whites into cream cheese mixture. Coat an eight-inch square cake pan with cooking spray and pour in batter. Place cake pan into a baking pan and pour hot water into baking pan until it reaches halfway up the sides of the cake pan. Place in oven and bake for 30 minutes. Let cool and then refrigerate for at least four hours before serving.