rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
In large punch bowl, combine punch, pineapple juice and cranberry juice cocktail.
Slowly stir club soda.
Add ice cubes. Garnish with lemon or lime slices, if desired.
Makes 5 quarts or 38 (4 ounce) servings.
Prepare pudding as directed using skim or low-fat milk.
In a large punch bowl, crumble one angel food cake for bottom layer. Continue layering with 1/2 of the pudding mixture, 1 can of pineapple, 1 can cherry pie filling and 1/2 of the Cool Whip container respectively.
Repeat the above layers and refrigerate. (The recipe can be cut in half for a smaller bowl.)
Mix Crystal Light fruit drink mix according to package directions.
Add equal amount of sugar-free cranberry juice. Freeze in wide mouth containers.
Thaw slightly (about 1 hour before serving time) to a slush consistency.
Combine with chilled sugar-free 7-Up in punch bowl.
Garnish with mint leaves.
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.
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.
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!
Add 2 quarts of diet 7-Up before serving.
Dissolve Kool-Aid, jello, and sugar in boiling water.
Add strawberries and pineapple juice.
Cool and freeze in Ziploc bags. About 1/2 hour before serving set out.
At serving time, add ginger ale and chop to mix.
You may use NutraSweet jello and Kool-Aid and leave off sugar for low sugar recipe.
In your punch bowl, layer each of the following ingredients: angel food cake, strawberries, bananas, pineapple, pudding and Cool Whip. Continue to layer until all ingredients are gone, making sure that the Cool Whip ends up on top. Sprinkle with pecans (optional).
Makes 15 to 20 servings.
easure the exact amount of sugar into a separate bowl. (Do
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.
lus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon
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.
ixer, beat softened cream cheese, sugar and sugar substitute, eggs, vanilla, lemon
Place rhubarb in sprayed baking dish.
Sprinkle with sugar and cinnamon.
Add water.
Sprinkle with topping.
Bake at 325\u00b0 for 35 to 40 minutes.
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.
eaters. Cook and stir over low heat about 10 minutes or