owl, whisk together the flour, hot chocolate mix, salt and baking soda
Mix all ingredients by hand in a medium size bowl.
Place 1 cup of mix into a food processor at a time and blend until a fine powder.
Use approximately 2 Tablespoons to 8 oz. of hot water.
Enjoy.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to
sugar-free fat-free whipped topping if desired.
P.S. This recipe isn
Mix all ingredients together and place in an airtight container.
To make hot chocolate, use 1/4 c mix and 1 C hot water.
Number of Servings: 18.
id, combine the water and chocolate mix.
Stir or whisk
old coffee, coffee ice cubes, hot chocolate mix, and milk into your
Blend together hot chocolate and milk.
Add sweetener and blend until smooth.
Fold in whipped topping and mix well.
Pour into pie plate and freeze.
Serve frozen.
(Great low calorie frozen dessert!)
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
When mixture begins to boil, add pecans and coconut, mixing well.
Continue stirring while filling returns to a boil.
Remove from heat and stir in vanilla.
Transfer filling to pie crust.
Refrigerate at least 3 hours before serving.
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.
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.
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.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Put it in a blender and whiz it!
Serve in a nice glass with a squirt of fat free or sugar free whipped cream.
It makes a very large shake, so if you can't drink that much, cut the milk down to 4 oz. and only use 2-3 ice cubes.
combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining
and brush the ribs with sugar-free BBQ sauce. Grill on medium
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.
Preheat oven to 350\u00b0F.
Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
Add flours, baking powder, allspice, pepper and salt, beating in well.
By hand, fold in the chestnuts.
Shape dough into a 12\" log and place on a lined cookie sheet. Flatten to 1\" thick.
Bake 30 minutes. Cool 15 minutes.
Cut diagonally into 16 slices.
Place slices, cut sides down, on the baking sheet.
Bake 5 minutes, then flip and bake 5 minutes more.
Cool completely on wire rack.