In a measuring cup or microwave safe mug, mix egg, milk, syrup, applesauce and oil and combine thoroughly.
In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt.
Tip dry ingredients into wet ingredients and stir till combined.
Microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I topped it with Land O Lakes Sugar Free Whipped Cream, a drizzle of Smuckers Sugar Free Caramel Sauce and some chopped nuts.
refer cold with sugar free ice cream.
sugar free powdered sugar.
3/4
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
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.
Mix together dry pudding, juice and cinnamon.
Add cut up Granny Smith apples (6 apples).
Stir thoroughly.
Pour in bottom crust.
Dot with cholesterol-free butter.
Put on top crust.
Bake until done.
If using oil instead of apple sauce, allow to cook one
Mix spices together and sprinkle over apples; melt margarine. Mix with 3/4 cup water.
Pour over apples.
Pour apple mixture into pie crust.
Cover with top crust and bake at 350\u00b0 until apples are tender and crust is brown.
Mix and bring to simmer first three ingredients.
Stir and let simmer again.
Remove from heat.
Pour off juice and save, after cooling a few minutes.
Combine apple juice and cornstarch in saucepan; bring to boil stirring frequently.
Add butter and spices; mix well.
Stir in apples.
Spoon into pastry shell.
Cover with top crust.
Bake at 425\u00b0 for 30 minutes.
Reduce heat to 375\u00b0 and bake for an additional 30 minutes.
Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate.
Stir together Splenda, flour, cinnamon mixture.
Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
Bake at 350 degrees for 50-55 minutes.
Makes 8 servings.
Great with Sugar Free ice cream or Lite Frozen whipped topping on it.
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.
Preheat oven to 350 degrees . combine all dry ingredients mix well . In a separate bowl . Mix wet ingredients in another bowl then combine the wet with the dry . Mix gently and avoid over mixing as this will make your bread tough. Spray a 9x5 inch loaf pan with your preferred non stick cooking spray .Then pour in your batter and bake for approximately 50 minutes or just until a tooth pick comes out clean.
Mix all ingredients and cover with sugar free yogurt.
Serve chilled.
and brush the ribs with sugar-free BBQ sauce. Grill on medium
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
op with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes
POUR 1/4 cup Sugar Free caramel topping into crust; sprinkle with 1/2 cup pecans. BEAT milk, pudding mixes, pumpkin and spices with whisk till blended. Stir in 1 tub SF COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with other tub COOL WHIP, Sugar Free caramel topping and pecans just before serving.
Combine complimentary flavors of sugar-free Jello and Kool-Aid in a 2-quart container and mix in boiling water.
Stir until the Jello is disolved.
Add cold water to make 2 quarts.
Pour into popsicle molds or dixie cups (with wooden craft sticks) and place in freezer until frozen.
mix pudding with milk still smooth,add cream cheese and beat til smooth then fold in and mix well sugar free whipped topping.