/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about
175 degrees C). Spray a 2-quart casserole dish with cooking
egrees C).
Sift 2 cups gluten-free flour, 2 tablespoons sugar, and
Prepare 1 large box of instant sugar free, fat free pudding mix with 1 1/2 cups fat free milk.
Add 1 cup Lite Cool Whip and 1 small tube fat free cream cheese and mix well.
Gently fold in 1 1/2 cups Cool Whip.
eat.
Whisk in 2 T. gluten free flour and cook for
Measure out 2 cups fat-free plain yogurt.
Chop up the spinach and onion.
Then mix all the ingredients together.
set aside.
Coat a 2-quart baking dish with nonstick
arger than peas. (I used 2 knifes and slice back and
Put peanut butter and 2/3 cup milk in a
Mix Crystal Light fruit drink mix according to package directions.
Add equal amount of sugar-free cranberry juice. Freeze in wide mouth containers.
Thaw slightly (about 1 hour before serving time) to a slush consistency.
Combine with chilled sugar-free 7-Up in punch bowl.
Garnish with mint leaves.
easonings.
Add the gluten free flour to the potato mixture
egrees. Coat four 4 1/2 inch pie or tart pans
Whisk together first 3 ingredients in a bowl until blended and smooth.
Fold in 1 1/2 cups whipped topping.
Spoon 1 tablespoons crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture.
Repeat layers with remaining crumbs and pudding mixture.
Top each parfait evenly with remaining whipped topping and grated chocolate.
Cover and chill at least 1 hour.
1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
2.) spread over crust.
3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
4.) spread over chocolate.
5.) put in fridge to set.
6.) 1/2 cup cool whip over top.
7.) sprinkle pecans and mini chocolate chips.
eal), melted coconut oil and 2 Tbsp of sweetener. Mix well
ven to 325 degrees. Line 2 cookie sheets with parchment paper
ombined. Nuke in microwave for 2 minutes. Let it sit for
Mix 2 cups boiling water with jello; stir until dissolved. Add 1 cup cold water.
Pour over pineapple, juice and strawberries.
Stir, then add walnuts.
Place in refrigerator. May serve with Cool Whip.
inch loaf pan with 2 layers parchment paper, extending paper
nd serve chilled with sugar free whipped cream.