2 cups Bisquick bake mix
1 cup Equal sugar lite
2 tablespoons cornstarch
1 small package pistachio pudding no sugar
1/4 cup lowfat milk
6 tablespoons butter melted
2 eggs (or eggbeaters and more milk)
1 tsp vanilla extract
1/2 teaspoon almond extract

This makes an incredible mini-muffin. Make pudding with milk and mix, set aside. Mix butter, bisquick, eggs, flavorings, then quickly whip in pudding, do not lose volume but do not overmix. Thin batter with more milk if too thick (mixture should not be doughy). Bake in preheated 350 degree oven for 45-50 minutes, or until when knife comes out clean.

I have seen this in a bundt style with reduced fat cool whip and marshmallow fruit salad, but on it's own makes a perfect breakfast muffin.

This can be good with creme fraiche if you cut it with a little lemon or orange zest and some artificial sweetener. Watch out for those allergic to nuts. Maybe make a pistachio cake and serve it with a vanilla bean rendition?