cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Hull and halve strawberries.
Sort through blueberries and fresh raspberries.
Place berries in a large serving bowl and press through strainer to remove seeds.
Stir in sugar and lime juice to taste.
Drizzle sauce over fresh berries and let stand at room temperature until ready to serve.
Spoon berries into dessert dishes.
Top each serving with small scoop of ice milk or fat-free frozen yogurt.
Yield: 4 servings.
issolved. Add the Amaretto and sugar. Remove the heat and whisk
Freeze the yogurt, and the fruit, if you
Combine in a food processor (or blender) at high speed until blueberries and yogurt form a stiff slush.
Enjoy.
Put the milk and the frozen container of yogurt into a food processor.
Process for 3 minutes or until all of the yogurt is combined with the milk.
Preheat oven to 350\u00b0F.
Melt butter in baking dish in microwave or oven.
Mix cracker crumbs with melted butter and place into 350\u00b0F oven. Bake for 5 minutes.
Meanwhile, mix pudding with milk.
Add softened frozen yogurt to pudding and milk and mix well with mixer.
Add pudding to bowl and top with baked crumbs.
Refrigerate until set.
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 two scoops protein powder (I use Any Whey) with a large carton of Faga yogurt in a large bowl.
Add sugar free pudding (of your choice) and 1 1/2 cups milk or water (I am lactose intolerant so I use water and it turns out fine). Mix well.
Chill and later top with sugar free Cool Whip.
Mix Equal into yogurt and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes. Stir until melted, then stir in lemon concentrate. Finally, using a wire whip, whisk yogurt into gelatin mixture until smooth. Pour into pie crust. Refrigerate 2 1/2 to 3 hours (or place in freezer for no more than 30 minutes and then into refrigerator until ready). Garnish each pie slice with a mint sprig or orange slice.
Dissolve jello in boiling water.
Add yogurt and stir until smooth.
Refrigerate 15 to 30 minutes until slightly set.
Pour into baked pie shell and refrigerate until set.
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
Dissolve Jell-O in boiling water.
Add yogurt and stir until smooth.
Refrigerate for 15 to 30 minutes, until slightly set. Pour into pie shell and refrigerate until set.
Mix all ingredients and cover with sugar free yogurt.
Serve chilled.
alt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly
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.
owl mix together melted butter, sugar free honey, vanilla, cinnamon and salt
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.