rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
nd heavy whipping cream on low heat stirring constantly in small
cup puree.
Whisk sugar, cornstarch, Sure-Jell, and salt
Wash and drain berries; halve strawberries.
Add all berries to a large 6 to 8-quart saucepan.
Add pectin to berries and stir together.
Over high heat, bring mixture to a boil, stirring constantly.
Quickly add sugar.
Bring to a full, rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim foam.
Ladle into clean, hot 1/2-pint jars, leaving 1/4-inch headspace.
Wipe jar rims with damp cloth; apply new lids and ring bands.
Process in a simmering water bath for 10 minutes.
In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them). Slice the onion and place it on top of the ribs. Pour the sauce over the onion and ribs.
Set the slow cooker on Low and cook for 8-9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time).
This recipe came from the book \"500 Low-carb Recipes\" by Dana Carpender.
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!
ectin and 1/4 c sugar.
Add to juices in
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
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
eaters. Cook and stir over low heat about 10 minutes or
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.
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.
side.
Beat margarine and sugar substitute in a large bowl