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.
Mix the butter and cream cheese until fluffy.
Mix in the flour, Equal and salt.
Refrigerate about 3 hours.
Roll dough on lightly floured surface.
Cut into rounds with 3 inch cutter. Place 1/4 teaspoon fruit in center.
Fold in half and crimp edges with fork.
Put slit on top.
Bake at 350\u00b0 until lightly brown.
Puree 1 1/4 cups of the blueberries (reserve 1/4 cup for garnish).
Cook pudding according to directions.
Add blueberries and cinnamon.
Pour into cooled pie shell.
Let cool, then chill at least 3 hours before serving.
Mix fruit cocktail with dry instant pudding mix.
Add pineapple, pecans and coconut.
Chill.
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.
gg, milk, syrup, carrot and oil and combine thoroughly. In a separate
Fill the crust with sliced strawberries.
In a saucepan, put the strawberry jell-o, the vanilla pudding, and the water.
Cook until red and clear; pour over strawberries.
Refrigerate for 2-3 hours.
Spread Cool Whip on top and garnish with berries.
Combine the pudding, lemonade and sugar, in a bowl, stir well.
Add milk, beating with a whisk till thick.
Gently fold in Cool Whip.
Spoon the mixture evenly into crusts.
Garnish with lemon rind.
Cover and chill at least 3 hours.
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
gs, egg whites, SPLENDA and non-fat dry milk with an electric
Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
When mixture begins to boil, add pecans and coconut, mixing well.
Continue stirring while filling returns to a boil.
Remove from heat and stir in vanilla.
Transfer filling to pie crust.
Refrigerate at least 3 hours before serving.
Mix all ingredients and 1/2 Cool Whip (set aside the other half).
Mix well and pour in a 9-inch pie crust.
Put rest of Cool Whip on top and refrigerate for at least 3 hours.
Low-fat and sugar free.
Whisk together milk and sour cream. Add pudding and mix well. Add the peanut butter, mixing until blended. Pour into crust. Chill at least 4 hours. Serves 6.
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!
Follow directions on cake mix box.
In a deep bowl, blend until smooth, the Ricotta, eggs, sugar and vanilla and pour the mixture on top of the cake mix.
Bake at 350\u00b0 for 1 hour in a 13 x 9-inch pan.
Blend milk and pudding together until thick.
Fold in the Cool Whip.
When cake is very cold, spread this on top of it.
mix pudding with milk still smooth,add cream cheese and beat til smooth then fold in and mix well sugar free whipped topping.
Mix all ingredients together and bake in a 9x13-inch
Put sour cream, cream cheese and dry pudding mix into bowl and mix with electric mixer.
Add creme de menthe flavoring to your taste and mix.
Fold in 6 ounces of light Cool Whip and put into pie crust and spread rest of Cool Whip on top.
Refrigerate.