he sides) before tipping the cake onto a plate. Yields 4
Preheat
oven to 350\u00b0.\tBeat eggs in large mixing bowl. Add sugar, water and oil.
Sift together dry ingredients.
Add slowly to\tegg mixture, mixing well.
Add carrots, pecans and pineapple. Mix
until\twell
combined.
Spray 9 x 13-inch pan with
vegetable spray.
Flour lightly.
Bake approximately 40 minutes.
Cool. Frost with Sugar-Free Cream Cheese Icing.
Mix sugar-free vanilla pudding with milk according to directions
in blender.
Add peanut butter.
Blend until smooth. Pour into a cooled crust. Top with Cool Whip.
Chill and serve.
Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
he sides) before tipping the cake onto a plate. Yields 4
Spray a cereal bowl with PAM. Put the apple in the bowl and sprinkle with cinnamon and splenda. Put in the microwave on high for three minutes.
While the apple is cooking - mix in a coffee cup flaxseed meal, baking powder,.
buttermilk blend, sugar free applesauce, cinnamon, DaVinci sugar free vanilla syrup and 1 egg.
Mix together with a fork, then mix into the cooked apple. Put back in the microwave for 2 minutes. Turn onto a plate. Add sugar free Cool Whip.
After cake is baked and cooled, slice or split into 2 layers. Place one layer in a large bowl.
Add 1/2 of the strawberries on top of the cake layer.
Put 1/2 of the pudding over the berries, then add a layer of Cool Whip.
Put second layer of cake on next; continue the same procedure.
Preheat oven to 350\u00b0.
Spray and flour 9 x 13-inch pan.
Beat eggs; add Sugar Twin, water and oil.
Sift dry ingredients together and slowly add to egg mixture.
Add carrots, pecans and pineapple.
Spread in prepared pan and bake for 40 minutes.
Cool and frost.
br>On low speed add vanilla extract and one egg and
In saucepan, stir together pudding mix and jello with water; stir over medium heat until it comes to a boil.
Cool in refrigerator until thick.
Arrange strawberries in pie shell. Pour mixture over berries.
Chill until set.
Serve with \"Sweet Pretenders\" sugar-free topping.
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.
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.
In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.
Combine water, oats, caramel extract, and sugar-free vanilla syrup in a high-powered blender. Process on high speed for 1 minute. Strain through a fine-mesh sieve or nut-milk bag, if desired.
ease 2 9-inch round cake pans with softened butter.
and spray 2 round 9\" cake pans with non-stick pan
Mix together pudding, milk, sour cream and cool whip. Mix all of these ingredients together until smooth.
Layer bowl with 2-3 bananas and vanilla wafers. Then pour half of the mixture on top and layer again. Finish off with the rest of the cool whip for topping and a few cookie crumbles.
combine buttermilk, oil and vanilla. Set aside. In a
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.
arrots\". Have fun with this cake; it's very versatile and