Combine peaches with melted margarine.
Stir flour, baking powder, milk and Equal together.
Spread peach mixture in a 9 x 9-inch square pan.
Pour batter over peach mixture.
Sprinkle cinnamon on top and bake at 350\u00b0 for 55 minutes.
Melt margarine in a 9 x 13-inch pan.
Mix flour, milk, sugar and baking powder in bowl.
Pour in pan with margarine.
Spoon peach cobbler on top.
Bake in a 375\u00b0 oven until golden brown. This is best served warm with milk or ice cream.
Cut peach slices into thirds; arrange in
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
Cook pudding as directed, using milk and peach juice.
Layer peaches in baked shell.
Pour pudding over peaches.
Add nutmeg and a little cinnamon.
Cool and serve.
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.
and brush the ribs with sugar-free BBQ sauce. Grill on medium
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
s also good with some sugar free fat free vanilla or cheesecake pudding
op with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes
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.
Combine complimentary flavors of sugar-free Jello and Kool-Aid in a 2-quart container and mix in boiling water.
Stir until the Jello is disolved.
Add cold water to make 2 quarts.
Pour into popsicle molds or dixie cups (with wooden craft sticks) and place in freezer until frozen.
mix pudding with milk still smooth,add cream cheese and beat til smooth then fold in and mix well sugar free whipped topping.
Stir together until dissolved, the sugar free jell-o and boiling water.<
Wash and drain strawberries, then slice and sprinkle with Equal or any other brand sweetener.
Prepare pudding according to directions except use water instead of milk.
When pudding comes to boiling according to box directions, add the sugar-free strawberry gelatin.
Mix well and cool.
Add sweetened strawberries.
Pour into graham cracker crust or other kind of crust.
Chill until set.
Serve with sugar-free Cool Whip.
Make pudding, using 3 cups cold milk.
Beat approximately 2 minutes.
Add sugar-free peanut butter to taste.
(I usually use 1/2 to 3/4 cup).
Can add cream cheese or leave out.
Fold in 1 small container of Cool Whip.
Mix until smooth and chill.
In a large bowl, combine unflavored gelatin and sugar-free Jell-O.
Add 3 cups of boiling water and stir until Jell-O dissolves.
Pour into a large, shallow pan (13 x 9-inch) and chill until firm.
Cut in squares to serve.
Yield: about 100 (1-inch) squares.
Exchanges: Free.
Calories: None.
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).
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.