cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Pick your favorite flavor of sugar free instant pudding mix.
YOU
he sides) before tipping the cake onto a plate. Yields 4
efore using them in the recipe, as well as chopping the
and brush the ribs with sugar-free BBQ sauce. Grill on medium
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
Preheat oven to 350\u00b0.
Mash cherries and leave in juice. Combine all ingredients and stir until blended.
Pour into a small square baking pan (spray with Pam).
Bake at 350\u00b0 for 25 to 35 minutes or until cake tests done.
Drizzle sugar-free maple syrup over top.
Cut into 1-inch squares.
Makes 64 squares.
econds on mine. Let the cake sit for three or so
Tear cake into small pieces and put into a 13 x 9-inch glass dish. Mix Jell-O and boiling water together. Stir until Jell-O is dissolved. Add 7-Up and stir well. Pour on cake. Put in the refrigerator until set. Layer sliced strawberries on cake, as many as you like. Just before serving, spread with lite or sugar-free Cool Whip.
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.
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.
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.
he sides) before tipping the cake onto a plate. Yields 4
Mix buttermilk and dry pudding mix together.
Fold in Cool Whip. Fold in drained fruit. Chill 30 minutes before serving.
You may substitute any fruit for fruit cocktail, if you prefer.
This recipe is sugar-free and fat-free.
water, both boxes of sugar free jello. Separately, in a measuring
Mix sugar-free pudding according to directions.
Let set. Spoon all of pudding between the 2 layers of cake.
Top with Chocolate Sauce and sliced almonds.
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.
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.
Prepare cake according to package directions except use milk in the place of water.
Bake cake, remove from oven, punch holes in cake (the more the better).
In sauce pan mix fructose natural sweetener, pineapple and juice and nutra sweet.
Bring to a boil for 1-2 minutes.
Pour over cake while it is hot.
Press sugar free coconut (found in freezer dept.), sprinkle with nuts.
Can also add banana slices on top.
Mix all ingredients together at once. Beat 2 to 3 minutes. Grease and flour small Bundt pan or oblong pan. Spray with nonstick spray, if desired.
Bake at 375\u00b0 for 45 to 50 minutes.