cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
owdered sugar, if desired. serve warm but i prefer cold with sugar free ice
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.
LAPENO ICE POPS: In a small saucepan, combine 1/2 cup sugar and
water, both boxes of sugar free jello. Separately, in a measuring
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.
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.
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.
Mix pudding and sugar substitute in a large mixing bowl. Add the canned milk and vanilla. Mix well. Continue adding skim milk. Stir well. Pour the mixture into freezer container and add milk until almost full. Freeze according to manufacturer's directions.
Heat heavy cream over low heat being careful not to let it come to a boil.
Whisk in one egg yolk at a time and heat, stirring constantly until mixture starts to thicken.
Remove from heat and cool to room temperature.
Whisk in sugar-free sweetener, vanilla and pudding mix.
Place into ice cream freezer and finish as usual.
Place milk, jello and ice cream in a pitcher with a tight fitting lid.
Shake vigorously until well blended.
Serve immediately in glasses.
Mix all ingredients well.
Pour into 1/2 gallon ice cream freezer; fill to freeze level with 2% milk and freeze.
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.
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 ingredients together and finish with milk to fill freezer. This will make 6 quarts of ice cream.
Mix pudding and Sweet 'N Low.
Add Pet milk.
Beat in eggs and vanilla.
Mix well. Stir in remaining milk.
Freeze in ice cream freezer.
Can add fruit.