Pick your favorite flavor of sugar free instant pudding mix.
YOU
he sides) before tipping the cake onto a plate. Yields 4
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
arrots\". Have fun with this cake; it's very versatile and
Preheat oven to 350\u00b0.
Mash cherries and leave in juice. Combine all ingredients and stir until blended.
Pour into a small square baking pan (spray with Pam).
Bake at 350\u00b0 for 25 to 35 minutes or until cake tests done.
Drizzle sugar-free maple syrup over top.
Cut into 1-inch squares.
Makes 64 squares.
econds on mine. Let the cake sit for three or so
Tear cake into small pieces and put into a 13 x 9-inch glass dish. Mix Jell-O and boiling water together. Stir until Jell-O is dissolved. Add 7-Up and stir well. Pour on cake. Put in the refrigerator until set. Layer sliced strawberries on cake, as many as you like. Just before serving, spread with lite or sugar-free Cool Whip.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
In a measuring cup or microwave safe mug, mix egg, milk, syrup, applesauce and oil and combine thoroughly.
In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt.
Tip dry ingredients into wet ingredients and stir till combined.
Microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I topped it with Land O Lakes Sugar Free Whipped Cream, a drizzle of Smuckers Sugar Free Caramel Sauce and some chopped nuts.
he sides) before tipping the cake onto a plate. Yields 4
Mix sugar-free pudding according to directions.
Let set. Spoon all of pudding between the 2 layers of cake.
Top with Chocolate Sauce and sliced almonds.
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.
Prepare cake according to package directions except use milk in the place of water.
Bake cake, remove from oven, punch holes in cake (the more the better).
In sauce pan mix fructose natural sweetener, pineapple and juice and nutra sweet.
Bring to a boil for 1-2 minutes.
Pour over cake while it is hot.
Press sugar free coconut (found in freezer dept.), sprinkle with nuts.
Can also add banana slices on top.
Mix all ingredients together at once. Beat 2 to 3 minutes. Grease and flour small Bundt pan or oblong pan. Spray with nonstick spray, if desired.
Bake at 375\u00b0 for 45 to 50 minutes.
Preheat
oven to 350\u00b0.\tBeat eggs in large mixing bowl. Add sugar, water and oil.
Sift together dry ingredients.
Add slowly to\tegg mixture, mixing well.
Add carrots, pecans and pineapple. Mix
until\twell
combined.
Spray 9 x 13-inch pan with
vegetable spray.
Flour lightly.
Bake approximately 40 minutes.
Cool. Frost with Sugar-Free Cream Cheese Icing.
and brush the ribs with sugar-free BBQ sauce. Grill on medium
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!
POUR 1/4 cup Sugar Free caramel topping into crust; sprinkle with 1/2 cup pecans. BEAT milk, pudding mixes, pumpkin and spices with whisk till blended. Stir in 1 tub SF COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with other tub COOL WHIP, Sugar Free caramel topping and pecans just before serving.
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 pudding with milk still smooth,add cream cheese and beat til smooth then fold in and mix well sugar free whipped topping.