Coat a large non-stick skillet with non-stick vegetable spray coating.
Place over medium-high heat.
Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
Add to Crock Pot along with beef broth, flour, mushrooms, onion soup mix and white pepper.
Cover; cook on low 7 to 9 hours.
Read more: http://healthy.food.com/recipe/guilt-free-onion-soup-crock-pot-275840#ixzz1Q34QezSj.
Pre-heat oven 350 F.
Use hand mixer.
Large mixing bowl beat cream cheese until fluffy.
add artificial sweetener, sour cream, vanilla and lemon zest mix for 3 mins.
Add eggs and mix for 1 minute.
Pour filling in a lightly greased pie pan or 9 springform pan.
Bake for 50-55 minutes or until lightly brown.
Cool for an 1 to 2 hours and chill for 4 hours.
Enjoy the Guilt Free Cheesecake -- .
Crush Snackwell graham snacks.
In a large bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter Buds.
Press the mixture onto a deep dish pie pan that has been sprayed with nonfat vegetable cooking spray (Pam).
Pour softened frozen ice cream or yogurt into crust.
Place in freezer for 1 hour.
Once the ice cream has hardened, spread the fudge topping on top of it.
Place in freezer until you are ready to serve.
You might take it out of freezer about 10 minutes before serving so it will be easier to cut.
Yields ...
Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
Stir in the sweet red pepper mixture and combine well.
Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
Take out and serve or spread on a sandwich like normal mayo.
Preheat oven to 450\u00b0F Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
Bake 20 minutes. Reduce oven temperature to 350\u00b0F Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
Garnish with fruit & sugar-free fat-free whipped topping if desired.
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.
Mix ingredients in mug.
Top (swirl-like motion) with syrup-Be generous!.
Microwave on high for 5 minutes. Cool. Enjoy a fudgy pudding like dessert! Yummy!
To make the pudding, add both packages of pudding mix to the milk, and beat with a whisk for 2 - 4 minutes (until pudding is thoroughly mixed and thickened).
Pour pudding into a wide serving bowl and refrigerate for at least 15 minutes to set.
Once ready to serve, sprinkle worms over the pudding and evenly distribute crushed Oreo Thin Crisps on top.
Dissolve gelatin in water and heat until it's completely dissolved.
In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
Add the dissolved jello to the mixture and stir well.
Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).
Cook noodles.
Heat oil.
Saute onions and garlic.
Add mushrooms and carrots.
Stir in olives, tomato sauce, tomato paste, oregano, salt and pepper.
Cover bottom of baking dish with sauce.
Then layer noodles, cottage cheese, spinach/broccoli, 1/3 of the cheeses and sauce.
Repeat and end with noodles.
You can put remaining sauce and Parmesan cheese on top of noodles.
Cook for 45 minutes in a 375\u00b0 oven.
Bon appetit!
Combine pasta, vegetables and cheese in any proportion/combination you choose.
Stir gently to mix.
Pour dressing over mix; stir gently.
Refrigerate in tightly sealed bowl for at least 12 hours.
Prepare this salad right before you eat it.
Toss all ingredients together.
Voila! The best and guilt-free pear and almond salad!
The night before, mix milk and oats and let sit in fridge overnight (if you don't do this, it is okay, just do it first thing, before you start the rest of the recipe and the oats will just not be as soft).
Heat an 8-inch or smaller non-stick skillet just slightly under medium-low heat. (Using a small skillet where the batter runs to the edge will create perfectly round pancakes every time).
In a medium sized bowl, combine dry ingredients and mix well with a wire whisk (Make Ahead: Mix these ingredients ahead of time in plastic baggies ...
Mix pudding as directed.
Add Cool Whip and pour into 9-inch baked pie shell. Top with crushed cookies.
Fat-free and guilt free.
Add a little green pepper or pimento if desired.
Combine pudding and milk. Refrigerate for 10 minutes. Fold in Cool Whip.
Wash and pat the chicken breast dry.
Place cut side down in a baking dish.
Combine all other ingredients and spread over chicken breasts.
Bake at 375\u00b0 for 30 - 40 minutes or until breasts are done.
Do not overcook.
The sauce remaining can be used to dabble over chicken.
Reheats well.
hickening. Viola! You have Sugar-Free Compote!
Cook taco shells until crunchy.
I use butter spray in a nonstick skillet and put in microwave.
Pour canned apples into a microwave dish and heat until hot.
Lay out taco shells and use 1/4 can of apples on top of each shell.
Top with 1/2 cup of fat-free ice milk or frozen yogurt.