rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you
Preheat oven to 350 degrees.
In a bowl, mash the bananas and mix with eggs and applesauce.
Add in the baking powder, baking soda, salt, sugar and flours.
Mix well.
Grease a bread pan with cooking spray and pour the mixture into the pan.
Bake for 45 minutes to an hour.
Serve warm, either plain or with peanut butter or nutella!
With whisk in large bowl, beat together until smooth:
cream cheese, 1 tablespoon evaporated skim milk and sugar substitute. Fold in whipped topping.
Spread mixture in bottom of crust.
side.
Beat margarine and sugar substitute in a large bowl
Cook pudding mixed with sugar substitute, pineapple juice and milk until it thickens.
Remove from heat.
Add vanilla.
Cool. Add pineapple and bananas.
Layer:
half of cake in bite size pieces, 1/2 of pudding mixture, half of cherries and half of Cool Whip.
Repeat layers.
Serves 16 to 20.
Beat egg; add vinegar, Sweet 'N Low and salt.
Cook until thick (about 1 to 2 minutes). Cool.
Add milk.
Pour over chopped cabbage.
- Microwave milk and water 1 minute until steaming.
- stir in sugar and vanilla.
If you are going to use stevia instead of sugar :
- In a bawl put skimmed powdered milk
- Add water gradually and beat until it reaches condensed milk thickness.
- Microwave 1 minute.
- Add stevia and adjust to taste.
In a big bowl combine flour, baking powder, sugar and cinnamon.
In a second bowl puree the banana and mix with the applesauce and egg.
Add wet ingredients to the dry and stir until just combined.
Fold in the nuts.
Fill dough into a prepared mini loaf pan and bake in the preheated oven at 180\u00b0C/350\u00b0F for 30-45 minutes or until skewer inserted in the centre comes out clean. You might need to cover the bread in order to prevent overbrowning. Check for this after 25 minutes.
Melt butter and honey together in microwave or in small saucepan.
Add milk and vanilla. Microwave or heat on stovetop until it reaches the desired temperature.
Mix in sugar substitute, schnapps, hot chocolate powder and cinnamon.
In a food processor, combine crumbs, sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
Oven to 350\u00b0.
Spray a square pan with nonstick spray, I used a glass pan.
Combine first 5 ingredients in bowl.
In another bowl, combine water, oil, lemon juice, vanilla.
Add to dry ingredients, stir until just combined.
Toss apples with sugar and cinnamon, fold into batter.
Pour into prepared pan.
Bake for 30-35 minutes or until done.
Spray coffee mug with non-stick spray.
Mix all ingredients until well blended.
Add a very scant pinch of salt.
Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
Refrigerate for at least 1 hour before serving. Cut into 15 servings.
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.
n large bowl.
Combine sugar, splenda, pumpkin, eggs, applesauce and
o lumps.
Add the sugar and mix it in well
Combine cake mix and pumpkin in a mixing bowl and beat until all of mix is wet. Spoon into muffin tins (use liners so that no oil or spray is needed to keep from sticking) and bake 18 - 22 minutes in a preheated 350 degree oven.
Combine thawed Cool Whip and pudding mix in a large mixing bowl and beat with a whisk. Put back into refrigerator to chill.
When cupcakes are done, set out to cool thoroughly. When cool, ice with Cool Whip mixture and serve.
Mix 1 large box of sugar-free jello with 1 large container of lite Cool Whip.
Add 4 ounces of low-fat cottage cheese and 1 can drained pineapple.
Refrigerate.
Mix cocoa & sugar together in saucepan.
Add water. Stir well.
Cook over med. heat until mixture comes to a boil and the sugar is dissolved.
Stir in milk, extracts and cinnamon.
Reduce heat to low & stir until warmed through.
Sit back, wrap your hands around the warm cup and enjoy.
Combine dates, sultanas, baking soda, SPLENDA and water in a saucepan.
Bring to the boil and simmer on a low heat for 5 minutes.
Cool.
Mix together the flour, walnuts, egg and yoghurt and then add the cooled fruit mixture.
Place the mixture in a loaf/bread tin that has been sprayed or coated with light olive oil.
Cook in a moderate oven 160 celcius (fan forced) or 170 (normal).