easure the exact amount of sugar into a separate bowl. (Do
Prepare Sugar Biscuits (recipe#59864): Brush tops
bout 1/2 cup of sugar or other sweetener.
Place
Cook raisins in water until soft; drain off water.
Mix applesauce, eggs, sweetener and oil very well.
Add baking soda and flour.
Add remaining ingredients and stir in the raisins.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes.
One cupcake equals 1 fruit and 1 fat.
Sprinkle with chopped walnuts or \"no sugar\" coconut before baking if desired.
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip.
Let set in refrigerator until firm, then spread over a small sheet cake.
For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
VERY IMPORTANT to use the \"No sugar needed\" style, in the pink
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Preheat oven to 350\u00b0.
Spray baking sheet lightly with vegetable cooking spray.
Mix sugar, margarine, egg substitute, vanilla and cinnamon.
Blend in oats, then add no fat biscuit mix. Drop by tablespoonfuls onto plate with cinnamon/sugar mix; roll dough balls in cinnamon/sugar mix.
Place dough balls on prepared pan.
Bake 10 to 12 minutes.
aucepan, cook the water and sugar over medium heat. Bring to
Preheat oven to 350\u00b0.
Spray 8 x 8-inch pan with vegetable oil (Pam or other).
Spread pie filling in pan.
Combine Bisquick mix, sugar and milk.
Drop by spoonfuls on top of fruit.
Bake 30 minutes or until brown.
I added a dollop of Promise no-fat margarine to top of each spoonful.
cup boiling water, add no further water.
Stir until
heese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup
Line the muffin or custard cups with paper cupcake liners. Beat whipping cream and sugar in a chilled bowl until stiff.
Set aside 2 tablespoons macaroon crumbs.
Fold rest of crumbs, almond extract, cherries and almonds into whipped cream.
Spoon mixture into prepared cups and sprinkle with remaining crumbs.
Cover with plastic wrap and freeze until firm.
Melt butter in shallow bowl and keep warm.
Mix cinnamon and sugar in separate shallow bowl.
Open biscuits and roll into long strip. Wrap it tightly around the end of a clean stick or long camping fork pinching as you go to ensure that it stays on the stick while cooking.
Hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done.
With a fork, roll dough in butter, place in cinnamon sugar and roll. Repeat for each biscuit.
eggs, nutmeg, cinnamon, NutraSweet or sugar and dissolved yeast. Mix with
Add all fruits together.
Drain pineapple (save juice).
Mix vanilla pudding with pineapple juice.
Pour over fruit and refrigerate overnight.
Great for diabetics.
No sugar.
No fat.
heese is what binds, like sugar & egg yolks without the harm
r pie plate, mix granulated sugar and 1/4 cup pack
bout 1/4 cup of sugar (or other sweetener). Keep this