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.
eat butter, granulated sugar blend and brown sugar blend together until slightly
ello in boiling water. Add sugar, salt, lemon juice and zest
Mix and dissolve gelatin in the boiling water, set aside to cool.
In a mixer, beat the cream cheese and sugar substitute until smooth.
Beat in the eggs, then stir in cream.
Place mixture in saucepan to cook, then simmer for 5 minutes.
Remove from heat and pour into a medium bowl.
Stir in Jell-O mixture.
Pour mixture into either a 8x8 brownie pan or a 9\" pie plate.
Cover with plastic and place in refrigerator to chill for at least 4 hours or overnight.
lus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
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.
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.
br>crush the cookies and mix pecans and cookies with the butter
ilk for milk for dairy-free version.
* May sub agave
efore using them in the recipe, as well as chopping the
owl mix together melted butter, sugar free honey, vanilla, cinnamon and salt
and brush the ribs with sugar-free BBQ sauce. Grill on medium
Pre-heat oven to 350*.
Place all peanut butter, Splenda and egg in a mixing bowl.
Mix well.
Scoop out by spoon fulls and form 10 1/2 inch balls.
Place on cookie sheet and bake for 8-10 minutes.
Unwrap Peanut Butter Cups while cookies are baking.
While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
nd with the dry ingredients. Bake in a greased and floured
Put oil, cocoa powder, milk, and Splenda into a saucepan on medium heat, stirring constantly.
Bring to a boil, stirring constantly, and time for 30 seconds (normally, with sugar you boil for 1 minute, but Splenda cooks faster and can burn).
Turn off heat and stir in almond butter, vanilla, and oats.
Drop by the spoonful on to wax paper to cool.
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.
In large mixing bowl, using electric mixer, medium speed, combine ingredients as listed, adding the mayonnaise until you have firm, moist, smooth dough.
Remove beaters.
Work in nuts and candy bar crumbs by hand.
Shape into 120 small balls of equal size, using about a teaspoon of dough for each ball.
Place 1 1/2-inches apart on ungreased cookie sheet.
Bake at 350\u00b0 for 18 minutes or until firm to touch and golden brown.
Makes 120 cookies at 45 calories each.
sugar, margarine (melted). Press mixture into a 9 inch pan and bake
Mix together the flour and baking powder.
Cream butter and gelatin.
Beat in egg and vanilla.
Gradually add flour mixture. Bake cookies on ungreased baking sheet at 400\u00b0 for 8 minutes.