emon juice, 1/4 cup sugar substitute and cornstarch in bottom of
In a two quart saucepan bring to a boil the two cups of skim milk, ground nutmeg, ground allspice, and salt. Stir in the rice, cover, and cook over low heat for approximately 30 minutes or until most of the milk is absorbed. Stir occasionally while cooking.
Remove pan from, stir in margarine and Equal sugar substitute. Let cool, than cover and chill in the refrigerator. Just before serving, gently fold in strawberries and add additional milk if desired.
Bring the water and sugar substitute to a boil over a medium heat.
When the sugar substitute is dissolved, add the nuts and stir.
After two minutes of stirring, turn off heat and continue to stir.
After candy coating has set on the nuts, put on a plate to cool.
In a pot heat oil and stir-fry chicken until half cooked; drain oil and fat.
Mix in bowl, shoyu, water, ginger and Equal.
Cook chicken and onions for 5 minutes.
Pour shoyu mixture in with chicken.
Let simmer on low for 1 hour.
(Hint:
Cook on low heat so Equal sugar substitute doesn't lose its sweetness.)
Add extra water if too salty.
Season to taste.
Mix 2 tablespoons cornstarch and 1/3 cup cold water.
Add to simmering sauce to thicken.
Serve with hot rice.
Mix Splenda with molasses, stirring with a fork until well mixed and then further mixing with fingertips until it is of a brown sugar consistency.
Measure and use as you would brown sugar.
(24 grams Carb in 1 cup Splenda; 16 grams Carb in 1 Tbls molasses= 40 grams Carb per 1 cup brown sugar substitute).
with Cream Cheese Frosting.
Sugar-Free Cream Cheese Frosting 1
ime. Add Vanilla. Stir in Equal (the sour cream should have
Combine flour, Equal(R) for Recipes or Equal(R) Spoonful?
,cornstarch, and
Combine juice, zest, spices and cranberries in a medium saucepan. Bring to a gentle boil stir and check often for scorching (add small amount of water if berries do not yield enough moisture) reduce heat.
Add wine if desired simmer gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
Remove from heat, retreive cinnamon and whole cloves from cooled mixture mash slightly.
Stir in Equal; cover and chill.
Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
Remove from heat mash slightly.
Stir in Equal; cover and chill.
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
blend in each packet of Equal(R) separately.
Finally, beat
eat margarine, preserves, egg, and Equal in medium bowl until smooth
heese and 28 packets of Equal in a large bowl until
Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
Add lemon juice and vanilla, then stir well.
Add pureed mixture, and mix well.
In a medium bowl, beat egg whites until stiff and fold into existing mixture.
Chill mixture until cold (about 1-2 hours).
Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.
Place raspberries in blender container; blend until smooth. Strain through sieve; discard seeds. Stir orange juice, EQUAL, and orange peel into pureed berries.
Serve over fresh fruit, frozen yogurt, or cheesecake.
In a large bowl, combine tomatoes, radishes, cucumbers and onions. In a small bowl, whisk together vinegar, water, sugar substitute, salt and pepper until sugar substitute is dissolved. Pour over vegetable mixture and toss to coat. Cover and refrigerate for several hours. Serve with slotted spoon.
Beat oil, margarine and sugar substitute together.
Add the milk, egg and vanilla and beat well. Sift together the salt, baking powder and flour and blend in.
Drop by teaspoonfuls at least 3 inches apart on nonstick cookie sheets and bake in oven at 375\u00b0 for 7 minutes.
Yields 48 cookies.
Cook pudding with pineapple juice and milk, then add sugar substitute.
When it thickens, remove from heat.
Add drained pineapple and vanilla; mix well.
Slice banana over
cooked crust. Pour pudding over sliced banana.
Dot with lite Cool Whip. Refrigerate.
Combine sweetener, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.