ith salt, pepper, garlic powder, and chili powder. Pat the spices
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
In a large bowl, combine unflavored gelatin and sugar-free Jell-O.
Add 3 cups of boiling water and stir until Jell-O dissolves.
Pour into a large, shallow pan (13 x 9-inch) and chill until firm.
Cut in squares to serve.
Yield: about 100 (1-inch) squares.
Exchanges: Free.
Calories: None.
Mix egg, milk, syrup and oil and combine thoroughly. In a separate
Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
he 2 packets of Splenda and the 4 tablespoons of melted
gg, milk, syrup, carrot and oil and combine thoroughly. In a separate
Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
Heat heavy cream over low heat being careful not to let it come to a boil.
Whisk in one egg yolk at a time and heat, stirring constantly until mixture starts to thicken.
Remove from heat and cool to room temperature.
Whisk in sugar-free sweetener, vanilla and pudding mix.
Place into ice cream freezer and finish as usual.
ater and ginger into a saucepan and cook
s smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
Beat egg whites until foamy.
Add cream of tartar and xanthan gum and beat until stiff peaks form.
Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
Mix in a separate bowl protein powder, salt, and sugar substitute.
Fold the dry ingredients into the egg whites.
Pour into a greased fluted pan.
Bake at 350 for 45 minutes.
Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.
Pour vodka and lime juice into 2 copper mugs; add ice cubes and sugar-free ginger beer; stir to combine. Add lime slices to garnish.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
Combine complimentary flavors of sugar-free Jello and Kool-Aid in a 2-quart container and mix in boiling water.
Stir until the Jello is disolved.
Add cold water to make 2 quarts.
Pour into popsicle molds or dixie cups (with wooden craft sticks) and place in freezer until frozen.
Mix all ingredients together and bake in a 9x13-inch
Mix egg, milk, syrup and oil and combine thoroughly. In a separate