Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.
In a boiler, bring pineapple to a boil.
Remove from heat. Stir in jello; mix well.
Pour into a bowl, stir in buttermilk. Store in refrigerator.
Low-fat Cool Whip may be added when served.
Mash bananas in large mixing bowl.
Beat Splenda and Egg Beaters until well mixed.
Add soy milk, vanilla, cinnamon, baking soda and salt.
Mix well.
Stir in flour until well mixed, but don't overmix or bread will be tough.
Spray muffin pan (small) with no stick cooking spray, fill each 1/2 full with batter.
Bake about 15 minutes.
Yummy, very low fat and low calorie.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you
hites and vanilla. Blend on low speed until well combined.
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.
with Cream Cheese Frosting.
Sugar-Free Cream Cheese Frosting 1 1
Grease loaf pan.
I usually just add all the ingredients together and mix.
Bake in a 350\u00b0F oven for 45 to 50 minutes.
Bake until toothpick inserted in center comes out clean.
Store at room temperature up to 3 days or in refrigerator up to 1 week.
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.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
Cream margarine and sweetener; add eggs and extracts.
Sift flour, cream of tartar and baking soda; mix all ingredients well. Roll into small balls.
Place on greased cookie sheet and flatten with fork.
Bake 10 minutes, until lightly browned.
Yield:
3 dozen cookies.
Carbohydrate 9.2 g, protein 1 g, fat 2.3 g, calories 78.
One cookie = 3/4 bread exchange, 3/4 fat exchange.
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
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).
up of the baking mix (low-fat bisquik) and 1/2 cup
Blend well. Roll cookie dough into 24 equal balls. Place on ungreased cookie sheet. Bake @ 350 for 7-8 minute Cool 10 min and removed to wire rack to finish cooling.
In a medium bowl, blend yogurt and pudding mix.
Stir in the drained pineapple and extracts.
Fold in whipped topping.
Cover and refrigerate until serving time.
Serve with Keebler low-fat Graham Selects.
Also, a good dip for fruit.
Mix pudding according to directions on box, using low-fat milk.
Blend Cool Whip and pudding together.
In a large Tupperware container, place cookies, bananas and pudding-Cool Whip mixture.
Top with more wafers.
Tear angel food cake into bite size pieces.
Put into trifle bowl.
Prepare pudding according to package directions.
Mix whipped topping with pudding and pour over cake.
Spoon cherry pie filling over top.
Chill and serve.
Serves 6.
large bowl mix brown sugar, powder sugar, butter and vanilla extract