n a covered grill with low heat (either charcoal or gas
In small saucepan, put raisins and water to cover. Bring to a boil. Remove from heat.
Cover and let stand 10 minutes. Drain. Combine skim milk and pudding mix in a large bowl. Stir with a wire whisk 2 minutes or until thickened. Add rice, pineapple, raisins and cinnamon. Stir well. Cover and chill.
Yields 7 servings (3/4 cup).
Contains 196 calories (1% from fat).
Blend cream cheese and yogurt until smooth.
Stir in remaining ingredients.
Chill.
Serve with fresh fruit.
Carve balls from your favorite melon to accompany dip.
This dip can also be served as a topping for any fruit salad.
Makes 2 cups or 8 servings. Four tablespoons per serving.
Diabetic exchange:
1/2 nonfat milk, 1 1/2 fat.
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.
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you
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.
with Cream Cheese Frosting.
Sugar-Free Cream Cheese Frosting 1 1
egg whites, SPLENDA and non-fat dry milk with an electric
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.
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.
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
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).
up of the baking mix (low-fat bisquik) and 1/2 cup
owl, combine ricotta cheese, brown sugar and cinnamon. Place an equal
uffins.
NOTE: To use sugar, omit sweetener and add 1
In a medium bowl, blend yogurt and pudding mix.
Stir in the drained pineapple and extracts.
Fold in whipped topping.
Cover and refrigerate until serving time.
Serve with Keebler low-fat Graham Selects.
Also, a good dip for fruit.
Drain raspberries and pineapple, reserving liquid.
Dissolve gelatin in boiling water.
Add enough water to reserved liquid to make 1 3/4 cups.
Add to dissolved gelatin.
Pour into a 9 x 13-inch pan.
When gelatin is slightly thickened, fold in fruit. Chill until firm.
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Lightly spray the tortilla with Pam.
Toast the tortilla in a 400 degre oven for 5-7 minutes.
Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
Sprinkle with 2 Tbl low-fat mozarella.
Bake for 7-10 minutes.
Sprinkle with parmesan cheese, slice and serve!