lus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
ill combined. Nuke in microwave for 2 minutes. Let it sit
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
egree Farenheit.
Toast walnuts for 5 minutes stirring once when
Pre-heat oven to 350*.
Place all peanut butter, Splenda and egg in a mixing bowl.
Mix well.
Scoop out by spoon fulls and form 10 1/2 inch balls.
Place on cookie sheet and bake for 8-10 minutes.
Unwrap Peanut Butter Cups while cookies are baking.
While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
ut ribs in the refrigerator for at least an hour.
Mix together the flour and baking powder.
Cream butter and gelatin.
Beat in egg and vanilla.
Gradually add flour mixture. Bake cookies on ungreased baking sheet at 400\u00b0 for 8 minutes.
Mix well all ingredients in order given.
Chill an hour. Roll cookies into small balls.
Bake at 400\u00b0 for 10 minutes. Serves 18.
Mix flour with baking powder.
Cream egg, butter and gelatin, beating well.
Add vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough; cut into shapes or put through a cookie press.
Bake on ungreased cookie sheet at 400\u00b0 for 8 minutes, or until edges are brown.
Makes about 5 dozen cookies.
In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.
Mix flour with baking powder.
Cream butter and gelatin, beating well.
Beat in egg and vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough and cut out shapes or force dough through a cookie press onto an ungreased baking sheet.
Bake at 400\u00b0 about 8 minutes or until edges fare golden brown.
Yields 60 cookies.
Serving size is 3 cookies.
Cream together margarine and Jell-O.
Add egg and vanilla. Add flour and soda.
Drop on ungreased cookie sheet.
Bake at 400\u00b0 for 8 minutes.
spray Pam butter-like spray) for 45 minutes on 350 degrees
Mix pudding according to directions on box.
When set, add egg, Bisquick and nuts.
Roll into small balls; mash with fork. Bake at 325\u00b0 for about 10 minutes.
Sprinkle Equal on top when they are cool.
Mix flour and baking powder; cream butter and gelatin, beating well.
Beat in egg and vanilla.
Gradually add flour mixture. Roll out dough and cut into shapes.
Bake at 400\u00b0 for about 8 minutes.
Yields 5 dozen.
Cream together butter, fruit powder and vanilla.
Beat in eggs.
Add dry ingredients and mix well.
Chill dough overnight. Roll into balls and bake on an ungreased cookie sheet at 350\u00b0 for 10 to 12 minutes.
The balls puff slightly and become very light and airy when they bake.
n microwave on full power for 2 minutes* adding 20 seconds
Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.