lus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
Pre-heat oven to 350*.
Place all peanut butter, Splenda and egg in a mixing bowl.
Mix well.
Scoop out by spoon fulls and form 10 1/2 inch balls.
Place on cookie sheet and bake for 8-10 minutes.
Unwrap Peanut Butter Cups while cookies are baking.
While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
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.
In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.
Mix flour with baking powder.
Cream butter and gelatin, beating well.
Beat in egg and vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough and cut out shapes or force dough through a cookie press onto an ungreased baking sheet.
Bake at 400\u00b0 about 8 minutes or until edges fare golden brown.
Yields 60 cookies.
Serving size is 3 cookies.
eat butter, granulated sugar blend and brown sugar blend together until slightly
Mix well all ingredients in order given.
Chill an hour. Roll cookies into small balls.
Bake at 400\u00b0 for 10 minutes. Serves 18.
Mix together the flour and baking powder.
Cream butter and gelatin.
Beat in egg and vanilla.
Gradually add flour mixture. Bake cookies on ungreased baking sheet at 400\u00b0 for 8 minutes.
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.
Pick your favorite flavor of sugar free instant pudding mix.
YOU
Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
Bake 350 5-8 minutes.
and brush the ribs with sugar-free BBQ sauce. Grill on medium
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.
s also good with some sugar free fat free vanilla or cheesecake pudding
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.