Mix cream cheese, 1 tablespoon milk and Equal until smooth. Stir in whipped topping and spread on crust.
Pour 1 cup milk into bowl; add pudding mix and beat with mixer until blended (1 to 2 minutes).
Stir in pumpkin and spices and mix well.
Spread over cheese layer.
Refrigerate 3 hours.
Garnish with Cool Whip.
In a large bowl, combine vanilla and milk.
In another bowl, combine the dry pudding mix, sweetener, and nutmeg.
Whisk the dry mix into the milk mixture until smooth. Refrigerate until serving.
**NOTE: Diabetic exchange is for one cup: 1 skim milk and 1/2 starch; 17 g. carbs.
Put fruit and coconut in a large mixing bowl.
Sprinkle dry Jell-O over fruit and blend.
Add Cool Whip and marshmallows. Stir well.
Cover and refrigerate for at least 1 hour.
Garnish with mint or maraschino cherries.
Serves 10 to 20.
b>1/4-inch. Cover tightly w/cling-film & allow to stand for
Soak cashews in water for at least 8 hours, or hot water for 1-2 hours. Soak Medjool Dates for at least 1 hour in water. Drain Cashews and Dates. Place all ingredients in a high powdered blender and blend until smooth. Will have to use tapper to push ingredients down while blending. Pour into container and keep refrigerated. Use as a coffee creamer.
Will keep for up to 2 weeks.
and UNCOVERED in the refrigerator for 6-12 hours or
Boil 1/2 cup stock in a
asic recipe to making gravy for any type of oven-roasted meat
Preheat oven to 400\u00b0.
Mix all ingredients.
Form into a loaf. Place in foil-lined 5 x 9-inch pan.
Bake until done, 15 to 20 minutes.
eat seasoning (I like Cajun for this recipe).
After about
In a saucepan, combine cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool. Fold in peaches. Pour into crust and refrigerate for 2 hours or until serving. Garnish with whipped topping.
Pour orange juice and sugar substitute over chopped cranberries or cherries.
Let stand 1 hour.
Add raisins, pecans, pineapple and orange rind to cranberry mixture.
Add melted margarine.
Sift and measure flour.
Add soda, salt, allspice, cinnamon and nutmeg to flour.
Sift again.
Add dry ingredients to fruit mixture.
Stir until thoroughly mixed.
Pour mixture into 16 nonstick baking cups.
Bake at 325\u00b0 for 30 to 35 minutes until light brown.
In a large bowl, dissolve gelatin and sweetener in water.
Add orange juice.
Refrigerate for 1 hour or until thickened, but not set.
Beat on high for 3 minutes or until foamy.
Fold in Cool Whip until completely combined.
Pour into crust.
Cover and refrigerate 4 hours or until set.
Bake potatoes in a 375\u00b0 oven for 45 minutes or until tender. Cool slightly.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell.
In a small mixer bowl, combine potato pulp, carrots, cream cheese, 1 tablespoon milk and pepper.
Beat until smooth.
Add more milk if needed.
Add onions. Spoon potato mixture into potato shells.
Place on a baking sheet.
Bake at 375\u00b0 for 15 to 18 minutes or until heated through. Makes 8 servings.
Cream the margarine, shortening and brown Sugar Twin.
Add applesauce, eggs and vanilla. Add other ingredients.
Stir in oats, raisins and nuts.
Drop by teaspoons.
Flatten with fork. Bake at 350\u00b0 for 10 minutes.
Makes 5 dozen.
Beat pumpkin, evaporated milk and eggs, then beat in remaining ingredients. Pour into 9-inch pastry shell. Bake in 425\u00b0 oven for 15 minutes; reduce heat to 350\u00b0 and bake about 40 minutes or until knife inserted near center comes our clean.
Stir together the dry ingredients.
Cream butter.
Add sugar substitute, vanilla and egg, blending well.
Stir in chocolate pieces.
Drop by level teaspoonfuls onto a lightly greased baking sheet.
Bake in preheated oven at 375\u00b0 for eight to ten minutes. Yields 3 dozen.
Bake pie shell and set aside.
Follow directions for making pudding except use 1 1/2 cups milk rather than two cups.
Put chocolate pudding in pie shell, then mix vanilla pudding also with 1 1/2 cups milk and pour on top of chocolate pudding in pie shell. Put Cool Whip over all and serve.
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
Fold in cranberries and walnuts.
Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Bread may be frozen for up to 3 months.