he sides) before tipping the cake onto a plate. Yields 4
he sides) before tipping the cake onto a plate. Yields 4
Preheat
oven to 350\u00b0.\tBeat eggs in large mixing bowl. Add sugar, water and oil.
Sift together dry ingredients.
Add slowly to\tegg mixture, mixing well.
Add carrots, pecans and pineapple. Mix
until\twell
combined.
Spray 9 x 13-inch pan with
vegetable spray.
Flour lightly.
Bake approximately 40 minutes.
Cool. Frost with Sugar-Free Cream Cheese Icing.
rease 2 9-inch round cake pans with softened butter.
and spray 2 round 9\" cake pans with non-stick pan
Preheat oven to 350\u00b0.
Spray and flour 9 x 13-inch pan.
Beat eggs; add Sugar Twin, water and oil.
Sift dry ingredients together and slowly add to egg mixture.
Add carrots, pecans and pineapple.
Spread in prepared pan and bake for 40 minutes.
Cool and frost.
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
arrots\". Have fun with this cake; it's very versatile and
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.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
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.
Mix cream cheese, instant pudding mix and milk.
Beat with electric mixer for 2 minutes.
Pour into baked pie shell.
Chill 1 hour.
Mix jello, cornstarch, Equal and water.
Cook, stirring constantly.
Let boil for 3 minutes.
Cool.
Place sliced strawberries in bowl.
Pour mixture over berries until well covered; top cheese cake.
Chill 2 to 3 hours.
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.
Melt butter and stir in vanilla wafers and sugar; mix until blended well.
Press into a large cake dish or baking dish.
Bake at 300\u00b0 for 5 to 7 minutes.
Cool and add the cheese cake mixture.
Slice loaf angel food cake into 1-inch slices.
Place in bottom of 9 x 13-inch clear baking pan.
Mix jello with boiling water until dissolved.
Add cold water, pour over angel food cake slices.
Let jello set.
May frost in pan with Cool Whip or set in hot water and unmold, then frost with Cool Whip.
After cake is baked and cooled, slice or split into 2 layers. Place one layer in a large bowl.
Add 1/2 of the strawberries on top of the cake layer.
Put 1/2 of the pudding over the berries, then add a layer of Cool Whip.
Put second layer of cake on next; continue the same procedure.
Combine strawberries with jello mixture.
Tear angel food cake into small pieces and place in a glass casserole dish.
Pour jello/strawberry liquid over cake until jello saturates cake. Chill until firm.
Top with lite Cool Whip and dot with whole strawberries.
Pick your favorite flavor of sugar free instant pudding mix.
YOU