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!
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
Bake at 350\u00b0 for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
Spread into cool crust. Chill at least 3 hours before serving.
Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
efore using them in the recipe, as well as chopping the
n even layer.
Spread jam to cover nearly to the
br>Top with chocolate or jam.
Tap on counter again
Mix pineapple juice and pudding.
Cook until it is thick.
Set aside and let cool. Add all the other fruit together while pudding is cooling. The pudding makes a glaze so the fruit does not turn dark, even after several days.
This can be made with regular Jell-O pudding if you aren't watching your sugar.
Very good. This is excellent for picnics and large crowds.
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
Drain most of juice off of the pineapple. Mix well sour cream, pudding and cream cheese. Add 1/4 of Cool Whip in mixture. Add pineapple and a little juice in mixture. Mix well and pour in a \"baked\" deep-dish pie shell. Top with Cool Whip.
Drain half of juice from pineapple.
Mix all ingredients.
Put inside crust.
Line
bottom of 8-inch square pan with graham crackers. Drain pineapple and spread over graham crackers.
Mix pudding according to
direction on box and pour over pineapple.
Last, spread half of Cool Whip on top and garnish as desired.
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 pineapple with juice into a bowl. Sprinkle the pudding mix over pineapple. Add sour cream. Mix until well blended. Pour into crust. Chill 4 hours before serving.
Mix 1 small tub of sugar-free Tang (dry) and pudding.
Add chunk pineapple in its own juice, including the juice.
Drain 2 small cans of mandarin oranges and add.
Drain several maraschino cherries and cut in half.
Add for color.
Refrigerate and let salad set overnight for best taste.
Before serving, add 4 to 6 sliced bananas.
In punch bowl, mix Kool-Aid, water and pineapple juice and chill.
Add ginger ale just before serving.
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.
Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
Bake 350 5-8 minutes.
Drain pineapple; reserve juice.
Take 1/2 cup juice and stir in cornstarch.
Boil until thick; cool.
Mix milk and sour cream. Beat in pudding.
Fold in Cool Whip, drained pineapple, orange peel, nutmeg and extract.
Pour into crust.
Chill.
Sprinkle with remaining pineapple.
Smooth glaze on top.
Cream the cheese, add milk slowly, and add the instant pudding.
Mix for about 1 minute.
Add pineapple and stir.
Pour into a pie plate with or without a graham cracker crust.
Chill.