EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
Pour egg mixture to the eggplants and cook covered until done.
Prepare the cake mix as stated on box.
Cool.
Poke holes with fork throughout top of cake.
Prepare the jello.
Substitute cold water with 1 cup diet 7-Up.
Refrigerate overnight.
Top with Cool Whip before serving.
un substitute while on the Atkins diet.
Recipe makes 4-5
Heat oven to 400\u00b0. In a small bowl, combine pecans, 1/4 cup of Splenda and butter. Spread into pie pan. Bake for 6 minutes, then set on a wire rack to cool.
n the refrigerator up to 1 day.
nd vanilla extracts. Whisk in 1/2 cup of heated milk
o 350 degrees.
Spoon 1 Heaping serving spoon of Ricotta
Top each lettuce leaf with turkey and ham, 1 slice tomato, 1 slice avocado, 1 t lime juice, a few leavevs of arugula or watercress and 1 Ranch dressing.
Roll up leaves, secure with toothpicks.
Put all ingredients in the crock pot for 8 hours. or simmer on the stove in a pot for 3 hours, stirring every 20 minutes.
add 1 ounce of low fat cheddar cheese on the top! (if youre on the fat smash!).
Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.
Combine apple, cinnamon and diet sweetener.
Bake at 325\u00b0 until tender.
Serve over toasted bread.
For crust, mix together sugar, flour crushed graham crackers and oleo.
Line bottom of 9 x 12 pam.
In a blender, combine yolks, both milks, 1 c. sugar, egg whites. If too much at one time, do half at one time.
Pour on top of crust.
Bake 10 mins. at 375\u00b0, then bake at 325\u00b0 for 40 mins.
Should be light brown.
Freeze diet pop into ice cubes.
Put all ingredients into blender, adding fresh fruit if you like.
Combine gelatin and hot water.
Stir until dissolved.
Blend in remaining ingredients.
Pour into 1-quart mold or mixing bowl. Chill until firm.
Unmold on serving plate.
Place sliced strawberries in bowl and sprinkle with diet sweetener.
Microwave on High for 2 minutes.
Place lettuce leaf on plate; layer with peach slices and cottage cheese.
Top with strawberries.
Pour evaporated milk in a large mixing bowl and freeze until crystals form when whipped.
Soften cream cheese at room temperature.
Then mash with fork until creamy.
Pour pineapple juice into a cup, adding water to equal 1 cup of juice and water. Dissolve gelatin in boiling juice; cool.
Add cream cheese and vanilla; beat well.
Fold in pineapple and whipped milk.
Line bottom of 9 x 12-inch pan with graham cracker crumbs.
Fill with mixture and refrigerate.
Cut into 12 servings.
boil; add vinegar. Crack 1 egg into a cup. Gently
Spray Pam in frying pan on medium heat.
Brown chicken on both sides, remove chicken from pan.
Stir diet Coke and ketchup in pan until boiling.
Place chicken in mixture and cook for 30 minutes on medium to low heat.
Use a long casserole bowl.
Put one layer of wafers on bottom. Drain juice off of pineapple first.
Put one layer of canned pineapple over wafers.
Pour half of pudding over these ingredients.
Start over.
One layer wafers, one layer pineapple and pour remaining pudding over that.
Cover with wafers.
Then use diet whipped cream over the top.
In a small bowl, combine apple and crumbled Melba toast.
Mix diet sweetener and cinnamon.
Add to apple mixture.
To make cream, combine Hi-Energy Vanilla Supplement and water.
Pour over apple mixture.