he sides) before tipping the cake onto a plate. Yields 4
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
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.
rease 2 9-inch round cake pans with softened butter.
and spray 2 round 9\" cake pans with non-stick pan
refer not to use soda, white wine works well, or even
efore using them in the recipe, as well as chopping the
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.
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
Empty cake mix into a bowl; add water, egg white and peanut butter.
Blend for 4 or 5 minutes or until creamy.
Transfer to 8-inch greased cake pan.
Bake at 350\u00b0 for 20 to 25 minutes. Allow cake to cool, then remove from pan.
You can also use regular cake mix.
Yields 10 servings.
Exchange 1 serving for 1 starch/bread, 1 1/2 fat, if you're watching your diet.
One serving is 125 calories.
econds on mine. Let the cake sit for three or so
Tear cake into small pieces and put into a 13 x 9-inch glass dish. Mix Jell-O and boiling water together. Stir until Jell-O is dissolved. Add 7-Up and stir well. Pour on cake. Put in the refrigerator until set. Layer sliced strawberries on cake, as many as you like. Just before serving, spread with lite or sugar-free 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.
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.
In a measuring cup or microwave safe mug, mix egg, milk, syrup, applesauce and oil and combine thoroughly.
In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt.
Tip dry ingredients into wet ingredients and stir till combined.
Microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I topped it with Land O Lakes Sugar Free Whipped Cream, a drizzle of Smuckers Sugar Free Caramel Sauce and some chopped nuts.
Mix cream cheese, instant pudding mix and milk.
Beat with electric mixer for 2 minutes.
Pour into baked pie shell.
Chill 1 hour.
Mix jello, cornstarch, Equal and water.
Cook, stirring constantly.
Let boil for 3 minutes.
Cool.
Place sliced strawberries in bowl.
Pour mixture over berries until well covered; top cheese cake.
Chill 2 to 3 hours.