nd sauce.
Cook on low for about 6 hours. Do
Combine all ingredients except cinnamon in a blender until almost smooth.
Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.
Combine cottage cheese, whip cream and splenda together.
Mix well.
Sprinkle cinnamon on top.
Enjoy!
Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
Pour gelatin into a blender and add the cottage cheese and cream cheese.
Blend on medium speed until well blended, stopping and scraping sides if needed.
Pour mixture back into large bowl.
Add whipped topping and stir lightly until well blended.
Pour into pie pan and refrigerate 4 hours or until set.
Store in refrigerator.
has about 285 calories, 5g fat, 24g carbs, and 32g protein
ill brown. (Drain the melted fat to make it less fatty
Core apples (do not peel everyone can use more fiber).
Chop the apples up in your food processor into 'minced garlic' sized bits add a bit of water to help the process.
Toss the apple bits in a pot or a skillet and heat up just before the juice boils then add the cocoa powder.
Mix it all together so the cocoa is all melted and well blended set aside to cool.
Mix the flours, soy protein and salt and sift.
In a separate bowl beat egg whites vanilla and Splenda until soft peaks appear.
Add flour mixture to the egg mixture and ...
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Spray nonstick skillet lightly and saute onion and bell pepper on low heat.
Whisk egg whites and food coloring; pour into skillet over onion and bell pepper.
As egg starts setting, sprinkle with cheese.
Salt and pepper to taste.
Add turkey if used.
When eggs are completely set, fold over.
Cut into four equal portions and place in steamed tortillas (place tortillas in between paper towels and cook for 30 seconds).
Roll and serve.
Mix all of the dry ingredients together.
Then add the remaining ingredients.
Mix with an electric mixer set on LOW.
Increase the speed to medium-high and beat for another 3 minutes, (until it lightens).
Spray a muffin tray with fat free butter flavor PAM.
Pour the batter into the cups and bake at 350 degrees F for 20 minutes.
In blender, sprinkle unflavored gelatine over cold milk.
Let stand 2 minutes.
Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add remaining ingredients and process at high speed until blended.
Pour into serving bowls and chill until slightly thickened.
Before serving, stir until smooth.
Can be stored covered in refrigerator up to 5 days.
Makes 2 cups dressing.
rushed tomatoes.
Cook on low for 9 hours.
Half
re tender.
Skim off fat.
In a small bowl
Beat egg; add vinegar, Sweet 'N Low and salt.
Cook until thick (about 1 to 2 minutes). Cool.
Add milk.
Pour over chopped cabbage.
Saute turkey with onion and pepper.
Low heat is best.
Cook until onion is clear.
Season with chili powder.
Add either V-8 or soup, depending if you like thin or thick consistency.
utter Protein Balls: Couple ounces fat free cream cheese, couple large
mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.
Preheat oven to 375\u00b0F.
Mix together ingredients thoroughly.
Shape into a loaf and place in a greased loaf pan.
Bake for 60 minutes, then remove from oven and drain any fat.
Top with any additional topping you prefer, such a low carb bbq sauce, low carb ketchup, or low carb steak sauce.
Bake 15 minutes more.
Allow to sit for 15 minutes before slicing and serving.
In a skillet, brown the ground beef, onion and celery.
Drain off the fat, so the sauce sticks to the meat.
Add the rest of the ingredients and let simmer on low on the stove for 20-40 minutes, or longer.
Wrap meat and cheese in lettuce and enjoy!
Special slow cooker instructions:
Brown the ground beef and add onion. Put into the slow cooker and add all other ingredients. Cook 4-5 hours on low.
the day before make the marinade.
pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally.
remove brisket from the marinade and discard.
mix beer and next 6 ingredients in the crock pot.
add onion slices and brisket.
turn brisket over in sauce to coat both sides and place it fat side up.
cook on low for 8 hours.
remove and let it rest 10 minutes before slicing against the grain.
add back to sauce to coat.
serve.