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.
Mix sugar-free pudding according to directions.
Let set. Spoon all of pudding between the 2 layers of cake.
Top with Chocolate Sauce and sliced almonds.
Combine cream cheese and equal.
Add 2 cups milk, then add sugar-free pudding.
Pour into graham cracker crust.
Chill.
Beat until stiff Dream Whip and cold milk.
Add sugar-free pudding and cold milk.
Beat until fluffy.
Pour into pie crust.
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.
Mix vanilla sugar-free pudding, pumpkin, skim milk, sweetener and spices together.
Mix according to the time on the pudding box.
Pudding sets in 5 minutes.
Pudding can also be put in a pie shell.
Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
Mix sugar-free pudding in milk.
Mix well; use mixer.
Add lemonade mix; mix well.
Add Cool Whip; mix well.
Put into crusts and chill.
Mix pudding according to directions on box.
Add sugar-free lemonade mix.
Fold in 2 heaping teaspoonfuls of Cool Whip.
Pour into baked pie crust and store in refrigerator for an hour.
Makes 2 pies.
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.
Mix pudding as directed.
Cover bottom of a 9 x 13-inch pan with graham crackers. Cover with 1/2 of the pudding.
Cover again with crackers and pudding.
Cover with Cool Whip.
Let stand in refrigerator several hours.
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.
Mix all ingredients together.
Put sugar-free pudding (dry) with other ingredients.
Stir over low heat until thickened.
Can add raisins.
Beat cream cheese until very soft.
Gradually add 1/2 cup milk and blend until smooth.
Add remaining milk and pudding mix. Blend at low speed until smooth.
Top with Cool Whip.
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.
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.
efore using them in the recipe, as well as chopping the
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.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
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.