cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Combine all ingredients in a pint sized jar.
Shake well to blend.
Store in a cool dry place, and use as normal coffee creamer.
*Nutra-SweetSpoonfuls or Sugar Twin may be substituted for the powdered sugar, to accommodate diabetic diets.
Variations:
Chocolate chip:
Chop 1 1/2 cup milk chocolate chips in food processor.
Add to mix.
Also 1/2 package sugar-free instant chocolate pudding can replace the vanilla for a better flavor.
Combine all ingredients in a large bowl.
Stir until well blended.
Store in an airtight container.
To serve: stir 2 heaping tsp into 8 oz hot coffee.
Yield: about 3 cup coffee creamer.
Crush eight biscuits finely set aside.
Layer the other biscuits on the bottom and side of a square dish.
Mix condense milk and coffee creamer together.
Add lemon juice slowly, mix until the mixture thickens.
Pour over the layer of biscuits.
Sprinkle crushed biscuits on top, put into the refrigerator.
Serve the following day.
ull 12 cup pot of coffee (about 72 oz) and drink
Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
Add whipped topping and whisk.
Freeze 2 hours.
Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
Store in freezer until ready to serve. Fluff with a fork again before serving.
Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
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.
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 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.
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.
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.