1. Preheat oven to 350\u00b0F Roll pie crust to an 11\" (28 cm) circle. Fit into a 9\" (23 cm) pie plate. Flute edges; set aside.
2. Whisk eggs and egg whites until blended. Whisk in sugar free syrup, Pure Via sweetener, molasses, flour, vanilla and salt until combined. Stir in pecans. Pour into pie crust.
3. Bake 40 to 45 minutes or until knife inserted near the center comes out clean. Cool completely on wire rack before serving. Top each piece with sugar free whipped topping, if desired.
Prepare cake mix according to directions.
Wash and slice strawberries and add yogurt.
Mix well.
Place a slice of cake on plate; top with strawberry yogurt mix and add fat-free whipped cream if you desire.
Light and fresh!
Prepare gelatin-free jel dessert according to package directions and pour into a mold. Refrigerate until firm, about 4 hours.
Combine fruit medley salad, mandarin slices, maraschino cherries, walnuts, and coconut cream in a large bowl. Mix until evenly combined.
Remove gelatin-free dessert from refrigerator and cut into small cubes. Add cubes and marshmallows to the fruit salad mixture and mix until well combined. Refrigerate until serving.
Mix flour and nuts.
Add melted margarine.
Press in bottom of dessert dish.
Bake until golden brown at 350\u00b0.
Cool completely. Can be set in freezer.
Cream softened cream cheese and Equal. Mix whipped topping as directed on package.
Blend into cream cheese and Equal.
Spread over cool crust.
Blend pudding and milk until thick.
Spread over cream cheese.
Top with another package of sugar-free whipped topping.
Prepare 1 large box of instant sugar free, fat free pudding mix with 1 1/2 cups fat free milk.
Add 1 cup Lite Cool Whip and 1 small tube fat free cream cheese and mix well.
Gently fold in 1 1/2 cups Cool Whip.
Prepare cake mix according to directions.
Wash and slice strawberries and add yogurt.
Mix well.
Place a slice of cake on plate; top with strawberry yogurt mix and add fat-free whipped cream if you desire.
Light and fresh!
f minutes.
Enjoy fat-free apple dessert OR top with granola
In a large bowl, combine the gelatin and water. Stir for 2 minutes or until dissolved. Stir in the cranberry sauce, breaking up any clumps. Stir in the pineapple. Pour into a shallow 2-quart dish. Cover and refrigerate for 2 hours or until firm. In a medium bowl, with an electric mixer set on medium speed, beat the light cream cheese and fat-free
cream cheese until smooth. Beat in the sour cream and sugar. Spread over the gelatin salad and top with the walnuts. Makes 8 servings.
peed, beat together softened coconut dessert, peppermint extract and 3/4
he pints of Coconutmilk frozen dessert on the counter to soften
an is perfect for this recipes, so use that if you
Bring 2 cups of water to a boil.
Mix with Jell-O in medium bowl.
Add cream cheese.
Stir until melted.
Now, whisk with a hand whisk until mixture looks foamy.
Drain fruit cocktail, saving juice.
Slowly stir juice and cold water to equal 2 cups. Add fruit and stir in slowly.
Chill until set.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
quarts rapidly boiling salt-free water in a large pot
Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
o make any of the recipes in this collection.
Makes
Place a single layer of graham crackers in bottom of 13 x 9-inch pan.
Mix pudding according to directions; add container of Cool Whip.
Pour 1/3 of pudding mixture over graham crackers and cover all graham crackers with pudding.
Add another layer of graham crackers.
Pour next 1/3 of pudding.
Add another layer of graham crackers.
Pour remaining pudding on graham crackers. Clean and slice strawberries, reserving large ones to decorate top of dessert.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
racker crumbs.
Assemble the dessert board by placing cherry marshmallows