Beat all the ingredients until stiff and use to frost or fill your dessert. Refrigerate .
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Mix these 2 ingredients, store in tightly closed container. This is so nice when served with tea or used in place of plain sugar in dessert recipes.
Sprinkle pancakes or waffles with this sugar and quickly caramelize under broiler before serving.
Stores for months!
Spread one graham cracker square lightly with cream cheese. Top with All Fruit spread, your favorite flavor (strawberry, apricot, raspberry or peach).
This makes a delightful, quick, low-fat, low-sugar dessert; especially nice for people with sugar diabetes.
Preheat oven 350 degrees.
Grease and flour two medium loaf pans.
In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
Add flour slowly.
Add shredded carrots, zucchini and nuts.
Beat mixture (by hand or mixer).
Pour loaf into pans.
Bake 45 mins or 'til toothpick comes out clean.
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.
Mix pudding and milk according to package directions.
In dish, layer graham crackers, then bananas, then pudding.
Repeat another layer until all is used.
Top with Cool Whip and refrigerate.
This makes a good low-calorie dessert.
Hand whip the cream cheese, sugar and vanilla extract together until
Mix sugar-free drink mix with water as directed on package. Mix well and bring to boil.
Cool.
Add unflavored gelatin and mix until dissolved.
Pour into mold and chill in refrigerator until firm.
Makes 4 servings.
One serving equals negligible calories and free exchange.
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!
Dissolve jello in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt; cool.
Fold in Cool Whip.
Fold in cake pieces and pour in 9-inch dish.
Refrigerate 4 to 5 hours and cut in squares.
In small bowl, beat cream cheese, powdered sugar and orange juice until smooth.
Prick tortillas with fork and place on a baking pan.
Spray with cooking spray and bake at 400\u00b0 for 10 minutes.
Remove from oven and let cool for 3 minutes.
Spread each tortilla with 1/4 cup of cream cheese mixture and arrange fruit on top.
Brush with preserves.
Serves 4.
Contains 298 calories, 2 gr fat.
Pour in cooled pie crust and top with low-fat Cool Whip.
easure the exact amount of sugar into a separate bowl. (Do
In a small bowl sprinkle gelatin over water; allow to stand 2 minutes to soften.
In medium saucepan, stir together sugar and cocoa; stir in milk.
Cook over medium heat, stirring constantly until mixture is very hot.
Add gelatin mixture, stirring until gelatin is dissolved.
Pour into medium bowl.
Refrigerate until mixture is chilled (do not allow to gel).
Preheat oven to 350\u00b0.
Line 13 x 9-inch baking pan with foil. Coat with vegetable cooking spray.
Combine first 7 ingredients in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.
Beat in dry ingredients until just combined.
Stir in carrots.
Beat egg whites in small mixer bowl to a stiff peak. Fold into carrot mixture in 2 batches.
Pour batter into pan and bake for 40 minutes.
Spread icing on cooled cake.
Mix well the cream cheese, Cool Whip and sugar.
Pour on top of graham cracker crumbs.
Top with cherries.
Chill overnight. Enjoy!
Preheat oven to 350 degrees Fahrenheit.
Mix the flaxseed meal and water and let sit for 3 to 5 minutes.
Beat Smart Balance Omega Plus butter.
Add sugar and brown sugar and beat well.
Add eggs and beat well.
Add flaxseed mix and vanilla. Beat well.
Sift together flour, brewer's yeast, baking soda, and salt.
Add dry ingredients to butter mix. Mix with a spoon.
Stir in oats and chocolate chips.
Scoop onto baking sheet.
Bake for 12 minutes.
Cool on cooling rack.
combine sugar, juice and strawberries in a small sauce pan.
bring to a boil over medium heat.
stir occasionally.
once mixture begins to boil, reduce heat to simmer.
simmer for ten minutes, I also like to break the strawberries into smaller chunks while simmering.
if mixture is not thick enough after 10 mins, add flour.
simmer for an additional 5 minutes.
allow sauce to cool for 5 mins and then use it -- I like it warm.
In a microwaveable cup stir together enough water into milk powder till it's a paste. When well blended, stir in remaining water.
Cover and microwave on high for 50 seconds, (it should be hot but not boiling).
Blend in vanilla and syrup.
Stir in sugar substitute.
Cover and store in fridge. Chill at least 2 hrs before using. Will keep for 2 weeks.