cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Bring pineapple with juice to a boil.
Meanwhile, drain cherries, reserving juice.
Add both boxes of gelatin and cherry juice to pineapple.
Let cool slightly.
Stir in cherries, cola, and Equal.
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
Biscuit Dough For Cobbler: Stir together flour, sugar, baking powder, salt and nutmeg
Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
Tear angel food cake into bite size pieces.
Put into trifle bowl.
Prepare pudding according to package directions.
Mix whipped topping with pudding and pour over cake.
Spoon cherry pie filling over top.
Chill and serve.
Serves 6.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
n dish. Chill.
Dissolve cherry jello in 1 cup hot
and brush the ribs with sugar-free BBQ sauce. Grill on medium
efore using them in the recipe, as well as chopping the
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.
Mix the pudding mix as directed on package.
Spoon in a baked pie shell.\tDrain one can of cherries.
Add 4 tablespoons flour or 2 1/2 tablespoons cornstarch to cherry juice.
Cook until thick, stirring constantly.
Add a few drops of red food coloring. Remove from heat and add 14 packets of Equal.
Spoon cherry mixture on top of pie.
Chill in refrigerator.
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.
rust: Combine flours and powdered sugar; cut in butter until mixture
Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
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
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.
Drain juice from pineapple and cherries; add water to juice to make 2 cups.
Heat liquid to dissolve jello, then add Coke, cherries and pineapple.
Chill.
When mixture is thick, cover with a layer of cream cheese and chopped nuts.
Continue to refrigerate until firm.
Heat juice for Jell-O and other ingredients and cook until thick. Pour over cherries in pie crust. Add top crust. Be sure to poke several holes in top crust. Bake 15 minutes at 425\u00b0, then at 350\u00b0 until done.