Combine all ingredients in blender.
Mix well.
Store in an air tight container.
For each serving add 1/3 cup mix to 3/4 cup boiling water, stir to dissolve.
Yield:
2 2/3 cups mix (8 servings).
Exchanges:
1 milk.
Serving:
1 cup.
Calories:
104.
Mix pudding according to directions on box.
Add sugar-free lemonade mix.
Fold in 2 heaping teaspoonfuls of Cool Whip.
Pour into baked pie crust and store in refrigerator for an hour.
Makes 2 pies.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Mix all ingredients in a large jar to store.
Mix to taste with hot water in your favorite mug.
You can also add some sugar-free lemonade mix to the dry ingredients.
up or microwave safe mug, Mix egg, milk, syrup, carrot and
up or microwave safe mug, Mix egg, milk, syrup and oil
edium heat, melt margarine and cocoa together, stirring occasionally until smooth
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.
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.
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.
n the recipe, as well as chopping the almonds).
Mix all
emaining pot, I put the cocoa powder in a beverage container
and brush the ribs with sugar-free BBQ sauce. Grill on medium
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
Mix well. To make cocoa, add 4 tablespoons to 1 cup hot water. Stir well.
Combine all.
Store in airtight container.
For each serving add 3/4 cup boiling water to 1/3 cup mix.
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 well.
To serve:
Stir 4 tablespoons into 1 cup boiling water.
water, both boxes of sugar free jello. Separately, in a measuring
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.