RECIPES...yummy!!
Peanut Butter Cookies
1 egg
1 cup Creamy Peanut Butter
1 cup Splenda
1/2 cup chopped Peanuts
1 tsp. vanilla
HEAT oven to 350°F.
BEAT egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
SHAPE into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with tines of fork.
BAKE 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
1 cup Creamy Peanut Butter
1 cup Splenda
1/2 cup chopped Peanuts
1 tsp. vanilla
HEAT oven to 350°F.
BEAT egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
SHAPE into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with tines of fork.
BAKE 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Light COOL 'N EASY Pie
What You Need:
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until well blended. Refrigerate 30 min. or until thick enough to mound. SPOON into crust. Refrigerate 4 hours or until firm. TOP with remaining COOL WHIP just before serving.
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until well blended. Refrigerate 30 min. or until thick enough to mound. SPOON into crust. Refrigerate 4 hours or until firm. TOP with remaining COOL WHIP just before serving.
Frozen Chocolate "Soufflés"
What You Need
2 pkg. (3.9 oz. each) JELL-O Sugar-Free Chocolate Instant Pudding
3 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
16 Sugar-Free OREO Cookies, chopped (about 2 cups)
8 maraschino cherries
Make It
BEATpudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
SPOONhalf each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper drinking cups; press gently with back of spoon to release air pockets. Repeat layers; cover.
FREEZE5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper from souffles. Place souffles on plates; garnish with cherries
2 pkg. (3.9 oz. each) JELL-O Sugar-Free Chocolate Instant Pudding
3 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
16 Sugar-Free OREO Cookies, chopped (about 2 cups)
8 maraschino cherries
Make It
BEATpudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
SPOONhalf each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper drinking cups; press gently with back of spoon to release air pockets. Repeat layers; cover.
FREEZE5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper from souffles. Place souffles on plates; garnish with cherries
Brownie Covered Oreos
1 box sugar free brownie mix
1 box sugar free Oreos
Mix the brownie mix according to package.Dip the oreo into the brownie mix. Make sure it is covered all the way. Oil a muffin tin, and put the oreos inside. You can even put a little bit more brownie mix on top if you want lots of brownie. Cook them at 325 degrees for about 15 minutes. They should come out of the muffin tin very easily. I melted a little bit of sugar free white chocolate on top just to make it pretty, but not neccessary! Last! ENJOY! They are best hot because the oreo is kind of melted and delicious.
1 box sugar free Oreos
Mix the brownie mix according to package.Dip the oreo into the brownie mix. Make sure it is covered all the way. Oil a muffin tin, and put the oreos inside. You can even put a little bit more brownie mix on top if you want lots of brownie. Cook them at 325 degrees for about 15 minutes. They should come out of the muffin tin very easily. I melted a little bit of sugar free white chocolate on top just to make it pretty, but not neccessary! Last! ENJOY! They are best hot because the oreo is kind of melted and delicious.
Tiramisu Whoopie Pies
INGREDIENTS:
1 tbsp hot water
1 tbsp instant coffee granules
1 box Pillsbury sugar free brownie mix
1/4 c oil
2 large eggs
sprinkle of cinnamon
container of Pillsbury sugar free vanilla frosting
1 stick (8 oz) cream cheese, softened
1 tbsp hot water
1 tbsp instant coffee granules
1 box Pillsbury sugar free brownie mix
1/4 c oil
2 large eggs
sprinkle of cinnamon
container of Pillsbury sugar free vanilla frosting
1 stick (8 oz) cream cheese, softened
- Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking-spray.
- Combine hot water and instant coffee in a small bowl; stir until coffee is completely dissolved and set aside.
- In a large mixing bowl combine brownie mix, oil, eggs, and reserved coffee mixture. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.)
- Working with 1 even teaspoon of dough at a time, roll dough into balls and place on baking sheets about 1 1/2 inches apart.
- Bake at 350°F for 9-11 minutes or until edges are just set. (Centers may appear under-done.) Do not over bake. Cool on cookie sheet for 1 minute. Transfer to wire racks with a metal spatula and cool completely.
- Mix cream cheese and Pillsbury sugar free frosting, together. Spread 1 tbsp of frosting mixture onto the flat bottoms of 1/2 of the cookies. Top each frosted cookie with an unfrosted cookie..flat side toward frosting. Press gently. Sprinkle with cinnamon for garnish.
Peanut-Chocolate Mud Pie Squares
20 sugar free OREO Cookies, finely crushed (about 1-2/3 cups), divided
1/4 cup butter, melted
1 tub (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup Creamy Peanut Butter
1/4 cup Splenda
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup coarsely chopped Peanuts
1 pkg. (3.9 oz.) JELL-O sugar free Chocolate Instant Pudding
1-1/2 cups cold milk
LINE 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
BEAT cream cheese spread, peanut butter and Splenda in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
BEAT pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.
FREEZE overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.
1/4 cup butter, melted
1 tub (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup Creamy Peanut Butter
1/4 cup Splenda
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup coarsely chopped Peanuts
1 pkg. (3.9 oz.) JELL-O sugar free Chocolate Instant Pudding
1-1/2 cups cold milk
LINE 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
BEAT cream cheese spread, peanut butter and Splenda in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
BEAT pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.
FREEZE overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.
Easy Pudding Cookies
1 cup butter or margarine, softened
1 cup packed Splenda brown sugar
1 pkg. (3.9 oz.) JELL-O Sugar Free Chocolate Instant Pudding
2 eggs
1 tsp. baking soda
2 cups flour
1 pkg. Hershey's sugar free white chocolate, chopped
HEAT oven to 350°F.
BEAT butter and Splenda in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chocolate.
DROP tablespoons of dough, 2 inches apart, onto baking sheets.
BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
1 cup packed Splenda brown sugar
1 pkg. (3.9 oz.) JELL-O Sugar Free Chocolate Instant Pudding
2 eggs
1 tsp. baking soda
2 cups flour
1 pkg. Hershey's sugar free white chocolate, chopped
HEAT oven to 350°F.
BEAT butter and Splenda in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chocolate.
DROP tablespoons of dough, 2 inches apart, onto baking sheets.
BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
Carrot Cake
8 large eggs
1 1/2 c canola oil
1 1/2 pounds sugar substitute (Splenda)
1 tsp salt
1 pound bread flour
3 tbsp cinnamon
1 1/2 tsp baking soda
1/2 tsp baking powder
2 pounds peeled & shredded carrots
1/2 pound (8 oz) chopped pecans
3/4 c raisins
6 oz plain yogurt
Spray the insides of the two (9 in) pans and pre-heat the oven to 375.
Whip the eggs until light yellow and foamy. Reduce speed and add the oil slowly. Turn down to a lower speed and add the sugar substitute and salt.
Add the yogurt and mix till combined.
Sift the flour and the rest of the dry ingredients together.
Add the dry to the wet and mix thoroughly.
Fold in the carrots, raisins and pecans.
Divide into the prepared pans and bake at 375 for about 45 minutes.
Cake should be medium brown and have a slight spring back when touched. A toothpick should come out clean. Cool and reserve Frost with cream cheese frosting (recipe below)
FROSTING:
2 pounds cream cheese
1/2 pound unsalted butter
3 tsp vanilla extract
1 pound confectioner's sugar substitute (Swerve)......you can also use granular Splenda, by simply grinding it finely and sifting with 1/4 c of corn starch (similar to powdered sugar)
Get all the cream cheese and butter to room temp. Soften the cream cheese on low in a mixer. Add the butter and incorporate fully. Add the powdered sugar and vanilla and mix until smooth.
1 1/2 c canola oil
1 1/2 pounds sugar substitute (Splenda)
1 tsp salt
1 pound bread flour
3 tbsp cinnamon
1 1/2 tsp baking soda
1/2 tsp baking powder
2 pounds peeled & shredded carrots
1/2 pound (8 oz) chopped pecans
3/4 c raisins
6 oz plain yogurt
Spray the insides of the two (9 in) pans and pre-heat the oven to 375.
Whip the eggs until light yellow and foamy. Reduce speed and add the oil slowly. Turn down to a lower speed and add the sugar substitute and salt.
Add the yogurt and mix till combined.
Sift the flour and the rest of the dry ingredients together.
Add the dry to the wet and mix thoroughly.
Fold in the carrots, raisins and pecans.
Divide into the prepared pans and bake at 375 for about 45 minutes.
Cake should be medium brown and have a slight spring back when touched. A toothpick should come out clean. Cool and reserve Frost with cream cheese frosting (recipe below)
FROSTING:
2 pounds cream cheese
1/2 pound unsalted butter
3 tsp vanilla extract
1 pound confectioner's sugar substitute (Swerve)......you can also use granular Splenda, by simply grinding it finely and sifting with 1/4 c of corn starch (similar to powdered sugar)
Get all the cream cheese and butter to room temp. Soften the cream cheese on low in a mixer. Add the butter and incorporate fully. Add the powdered sugar and vanilla and mix until smooth.
Not Really Sugar- Sugar Cookies
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, softened
1/3 c sugar substitute (Splenda)
1/4 c confectioner's sugar substitute (Swerve)
2 tsp corn starch
zest of 1 lemon
1 egg
2 tsp heavy cream
Whisk together flour, corn starch, baking soda and salt.
Cream, egg, sugar substitutes, and butter, add lemon zest and fold together with dry ingredients.
Chill dough overnight.
Roll out to about 1/8th of an inch and cut. Use a spatula to lift onto a parchment lined cookie pan.
Cook at 350° for 10–12 minutes until golden. Press cookies down with the back of a sheet pan to make crispy, before cooling.
1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, softened
1/3 c sugar substitute (Splenda)
1/4 c confectioner's sugar substitute (Swerve)
2 tsp corn starch
zest of 1 lemon
1 egg
2 tsp heavy cream
Whisk together flour, corn starch, baking soda and salt.
Cream, egg, sugar substitutes, and butter, add lemon zest and fold together with dry ingredients.
Chill dough overnight.
Roll out to about 1/8th of an inch and cut. Use a spatula to lift onto a parchment lined cookie pan.
Cook at 350° for 10–12 minutes until golden. Press cookies down with the back of a sheet pan to make crispy, before cooling.
Vanilla or Chocolate Cream Cheese Frosting/Filling
- Use 1 (9 oz.) pkg. sugar-free chocolate or vanilla pudding and 1 cup (8 oz.) softened cream cheese. Make the pudding according to package directions. Add it to the electric mixer mixing bowl. Add the softened cream cheese and mix well. Use this to frost the cake or as a cake filling.
- Use 1 envelope of sugar free whipped topping mix and 1 cup (8 oz.) softened cream cheese. Make the whipped topping according to package directions. Add this to electric mixer mixing bowl, then add softened cream cheese. Mix well. Use it to frost a cake or as a cake filling.
- Use 1 (9 oz.) package sugar free vanilla or chocolate pudding, 1 medium can crushed pineapple or other canned fruit, in its own juice, (not syrup) drained, and cut into small pieces (if using other fruit), and 3 envelopes of sugar-free whipped topping mix. Make pudding and whipped topping mixes according to the package directions, then add the pudding to mixing bowl. Fold in fruit and whipped topping. Mix well. Use it to frost cake or as a cake filling.
Cappuccino Dessert
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Sugar Free Instant Pudding
2 tsp. Instant Coffee
2 cups cold milk
1/8 tsp. ground cinnamon
1 cup thawed COOL WHIP Whipped Topping BEAT dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
REFRIGERATE 1 hour.
STIR cinnamon into COOL WHIP with whisk; spoon over pudding.
2 tsp. Instant Coffee
2 cups cold milk
1/8 tsp. ground cinnamon
1 cup thawed COOL WHIP Whipped Topping BEAT dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
REFRIGERATE 1 hour.
STIR cinnamon into COOL WHIP with whisk; spoon over pudding.
Peanut Butter Cookies
Ingredients
- 2 cups smooth natural peanut butter
- 2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
- 2 large eggs
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until center appears dry, about 8 minutes.
Toffee Caramel Poke Cake
Ingredients
1 package Pillsbury sugar free chocolate cake mix
1 jar sugar free caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1 package of Russell Stover's sugar free toffee bars, chopped
1 package Pillsbury sugar free chocolate cake mix
1 jar sugar free caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1 package of Russell Stover's sugar free toffee bars, chopped
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
- Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
Cappucino Cupcakes
1 pkg. (2-layer size) Pillsbury sugar free chocolate cake mix
Brewed strong coffee, cooled
1/2 cup Sour Cream
2 tsp. ground cinnamon
HEAT oven to 350°F.
PREPARE cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
BAKE as directed on package for cupcakes; cool completely.
MEANWHILE, prepare Sour Cream Ganache Frosting (recipe below)Sour Cream Ganache Frosting Melt 8 bars of Hershey's sugar free mini chocolate bars. Stir in 1-1/2 cups Sour Cream (at room temperature). Stir in 1 tsp. vanilla and 1/8 tsp. salt until well blended. Spread onto cupcakes.
Brewed strong coffee, cooled
1/2 cup Sour Cream
2 tsp. ground cinnamon
HEAT oven to 350°F.
PREPARE cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
BAKE as directed on package for cupcakes; cool completely.
MEANWHILE, prepare Sour Cream Ganache Frosting (recipe below)Sour Cream Ganache Frosting Melt 8 bars of Hershey's sugar free mini chocolate bars. Stir in 1-1/2 cups Sour Cream (at room temperature). Stir in 1 tsp. vanilla and 1/8 tsp. salt until well blended. Spread onto cupcakes.
Mini Boston Cream Pies
1 pkg. sugar free yellow cake mix
1 pkg. (3.4 oz.) sugar free Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 pieces of mini sugar free Hershey's chocolate bars
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.
1 pkg. (3.4 oz.) sugar free Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 pieces of mini sugar free Hershey's chocolate bars
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.
Apple or Cherry Pie Chimis
Divide one can (21 oz) of either apple or cherry sugar free pie filling, equally among 3 (10 inch) flour tortillas. Fold sides and ends over filling and close with a toothpick. Deep fry in hot oil until all sides are golden, about 4 minutes. Drain. Sprinke with Splenda....and cinnamon if using apple filling. A dollop of whipped cream (or Cool Whip) would also be a delicious topper! Serve immediately. Cut calories and carbs, easily, by using whole wheat low carb tortilla wraps.
Red Velvet Cupcakes with Whipped Cream Cheese Frosting
Cupcake
1 large egg
1/3 cup oil
1/4 cup sugar
3/4 tsp. vanilla extract
3/4 cup Splenda granulated sweetener
2 Tbs red food coloring
1-1/2 cups + 2 Tbs cake flour
2 Tbs cocoa powder
1 tsp baking powder
3/4 tsp baking soda
3/4 cup buttermilk
Preheat oven to 350 F. Coat a nonstick 12 muffin tin with nonstick baking spray. In a medium sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, extract, sweetener, and red food color. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
Frosting
8 oz tub-style light cream cheese
4 oz non-fat cream cheese
1/4 cup Splenda granulated sweetener
1 cup light whipped topping
Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly just mixed. Top each cupcake with 2 tablespoons of frosting.
Nutrition (per cupcake)
Calories 180
Protein 4 g
Sodium 200 mg
Carbohydrate 21 g
Fiber 1 g
Total fat 8 g
Cholesterol 20 mg
Diabetic exchanges 1-1/2 carb; 1-1/2 fat
Weight Watchers point comparison 3
1 large egg
1/3 cup oil
1/4 cup sugar
3/4 tsp. vanilla extract
3/4 cup Splenda granulated sweetener
2 Tbs red food coloring
1-1/2 cups + 2 Tbs cake flour
2 Tbs cocoa powder
1 tsp baking powder
3/4 tsp baking soda
3/4 cup buttermilk
Preheat oven to 350 F. Coat a nonstick 12 muffin tin with nonstick baking spray. In a medium sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, extract, sweetener, and red food color. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
Frosting
8 oz tub-style light cream cheese
4 oz non-fat cream cheese
1/4 cup Splenda granulated sweetener
1 cup light whipped topping
Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly just mixed. Top each cupcake with 2 tablespoons of frosting.
Nutrition (per cupcake)
Calories 180
Protein 4 g
Sodium 200 mg
Carbohydrate 21 g
Fiber 1 g
Total fat 8 g
Cholesterol 20 mg
Diabetic exchanges 1-1/2 carb; 1-1/2 fat
Weight Watchers point comparison 3
Lemon Berry Cupcakes
2 cups all-purpose flour
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp fresh lemon juice
3 tsp fresh lemon zest
3/4 cup nonfat milk
1/3 cup plain nonfat yogurt (preferably Greek-style)
1/3 cup canola oil
2 eggs
1 tsp pure vanilla
1 cup frozen mixed berries, thawed
Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.
In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well. In a large bowl, combine the lemon juice and lemon zest. Add in the milk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute. Gently fold in the berries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely.
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp fresh lemon juice
3 tsp fresh lemon zest
3/4 cup nonfat milk
1/3 cup plain nonfat yogurt (preferably Greek-style)
1/3 cup canola oil
2 eggs
1 tsp pure vanilla
1 cup frozen mixed berries, thawed
Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.
In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well. In a large bowl, combine the lemon juice and lemon zest. Add in the milk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute. Gently fold in the berries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely.
Coconut Macaroons
2 eggs
1/3 c Splenda
2 tbsp flour
2 dashes of salt
1/4 tsp almond extract
1/4 tsp banana extract
2 c sweetened coconut flakes
Preheat oven to 325 degress F. Grease a large cookie sheet and lightly dust it with flour. In a medium bowl, beat the eggs until frothy. Add all the other ingrediants and stir until well blended. Drop mixture by heaping tablespoonfuls, about 2 inches apart, onto the cookie sheet. Bake for 13-17 minutes until cookies are lightly browned but still soft in the center. Remove cookies to a wire rack to cook.
1/3 c Splenda
2 tbsp flour
2 dashes of salt
1/4 tsp almond extract
1/4 tsp banana extract
2 c sweetened coconut flakes
Preheat oven to 325 degress F. Grease a large cookie sheet and lightly dust it with flour. In a medium bowl, beat the eggs until frothy. Add all the other ingrediants and stir until well blended. Drop mixture by heaping tablespoonfuls, about 2 inches apart, onto the cookie sheet. Bake for 13-17 minutes until cookies are lightly browned but still soft in the center. Remove cookies to a wire rack to cook.
Easy Oreo Truffles
1 box sugar free Oreos
1 package (8 oz) cream cheese
1 package of sugar free Hershey's chocolate mini bars
Crush oreos in a food processor, or place in ziploc bag and crush with rolling pin. Reserve about 2 tbsp for topping. Mix room temperature cream cheese and oreo crumbs together. Roll into 12 balls. Place on wax paper and refrigerate. Meanwhile, over a double boiler, melt the chocolate. With a fork, dip oreo & cream cheese balls into melted chocolate. Before chocolate sets, sprinkle each truffle with reserved oreo crumbs.
1 package (8 oz) cream cheese
1 package of sugar free Hershey's chocolate mini bars
Crush oreos in a food processor, or place in ziploc bag and crush with rolling pin. Reserve about 2 tbsp for topping. Mix room temperature cream cheese and oreo crumbs together. Roll into 12 balls. Place on wax paper and refrigerate. Meanwhile, over a double boiler, melt the chocolate. With a fork, dip oreo & cream cheese balls into melted chocolate. Before chocolate sets, sprinkle each truffle with reserved oreo crumbs.
Caramel Apple Bundt Cake
1 package Pillsbury Sugar Free Yellow Cake Mix
3 large eggs
1 can sugar free apple pie filling
2 tbsp vegetable oil
1/4 cup Smucker's Sugar Free Caramel Syrup
Preheat oven to 325 degrees. With an electric mixer, blend cake mix, eggs, & oil together. Once mixed completely, fold in pie filling. Grease a bundt cake pan, and pour mixture into pan. Bake 35-40 minutes. Once cake has cooled drizzle warm caramel syrup over cake. Yummy!!
3 large eggs
1 can sugar free apple pie filling
2 tbsp vegetable oil
1/4 cup Smucker's Sugar Free Caramel Syrup
Preheat oven to 325 degrees. With an electric mixer, blend cake mix, eggs, & oil together. Once mixed completely, fold in pie filling. Grease a bundt cake pan, and pour mixture into pan. Bake 35-40 minutes. Once cake has cooled drizzle warm caramel syrup over cake. Yummy!!
Out of Bounds Candy Bars
Out Of Bounds Candy Bars
Makes: 8 candy bars
Ingredients:
1 1/4 cup unsweetened coconut
1/2 cup milk
2 tsp unflavored gelatin
1 tsp cornstarch
1 tsp vanilla extract
1 recipe semisweet dipping chocolate****
1. Combine 1/4 c of the coconut, the milk, gelatin and cornstarch in blender; blend until smooth.
2. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir vanilla and remaining coconut.
3. Form into 8 bars, allow to firm cool completely. Dip in chocolate.
Food Exchange per serving: 2/3 FULL-FAT MILK + 1 FAT EXCHANGE; CAL: 133 per bar.
****Semisweet Dipping Chocolate
Servings: 1
Ingredients:
1 c Nonfat dry milk powder
1/2 c water
1/3 c cocoa
1 tbsp veg oil
2 tbsp Paraffin Wax
1 tbsp liquid sugar replacement
Combine milk powder, cocoa and wax in food processor or blender, blend to
the consistency of soft powder. Pour into top of double boiler and add
water, stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, cook and stir until wax pieces are completely dissilved and
mixture thick, smooth and creamy. Remove from heat. Stir in sugar
replacement and cool slightly. Dip candies according to recipe directions.
Shake off excess chocolate. Place on very lightly greased waxed paper and
allow to cool completely. (If candies do not remove easily, slightly warm
the wax paper over electric burner or with cloth iron.) Store in a cool
place.
Makes: 8 candy bars
Ingredients:
1 1/4 cup unsweetened coconut
1/2 cup milk
2 tsp unflavored gelatin
1 tsp cornstarch
1 tsp vanilla extract
1 recipe semisweet dipping chocolate****
1. Combine 1/4 c of the coconut, the milk, gelatin and cornstarch in blender; blend until smooth.
2. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir vanilla and remaining coconut.
3. Form into 8 bars, allow to firm cool completely. Dip in chocolate.
Food Exchange per serving: 2/3 FULL-FAT MILK + 1 FAT EXCHANGE; CAL: 133 per bar.
****Semisweet Dipping Chocolate
Servings: 1
Ingredients:
1 c Nonfat dry milk powder
1/2 c water
1/3 c cocoa
1 tbsp veg oil
2 tbsp Paraffin Wax
1 tbsp liquid sugar replacement
Combine milk powder, cocoa and wax in food processor or blender, blend to
the consistency of soft powder. Pour into top of double boiler and add
water, stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, cook and stir until wax pieces are completely dissilved and
mixture thick, smooth and creamy. Remove from heat. Stir in sugar
replacement and cool slightly. Dip candies according to recipe directions.
Shake off excess chocolate. Place on very lightly greased waxed paper and
allow to cool completely. (If candies do not remove easily, slightly warm
the wax paper over electric burner or with cloth iron.) Store in a cool
place.
Strawberry Cheese Tart
It tastes like a little strawberry cheesecake!
Prep time: 25 minutes
Ingredients:
Crust:
- 1 c. graham cracker crumbs
- 3 tbsp. Splenda
- 4 tbsp. light margarine, melted
- 6 oz. reduced-fat cream cheese
- ¼ c. plain, fat-free yogurt
- 1 c. Splenda
- ½ c. egg substitute
- 1 c. strawberries
- knife (you'll need help from your adult assistant)
- muffin tin
- paper muffin liners
- oven (you'll need help from your adult assistant)
- hand mixer (you'll need help from your adult assistant)
- mixing bowls
- measuring cups
- measuring spoons
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Slice strawberries.
- Stir crust ingredients together in a small mixing bowl until well blended.
- Line 12 muffin cups with paper liners.
- Press 1 tbsp. of crust mix into each lined cup.
- Place cream cheese in another mixing bowl and beat with an electric mixer until soft. Add yogurt and beat until smooth for approximately 1 minute.
- Add Splenda and egg substitute. Mix well until blended.
- Divide sliced strawberries and put on top of crust in each individual muffin liner.
- Pour cheese filling on top of strawberries, evenly divided among the 12 muffin cups.
- Bake for 15 to 20 minutes or until firm to the touch. Chill for approximately 2 hours before serving.
Serving size: 1 tart
Nutritional analysis (per serving):
109 calories
4 g protein
5 g fat
2 g sat. fat
11 g carbohydrate
0 g fiber
8 mg cholesterol
182 mg sodium
48 mg calcium
0 mg iron
Diabetic exchanges:
Less than 1 carbohydrate exchange for 1 tart, 1½ carbohydrate exchange for two tarts.
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Substitute any berry for the strawberries. If you don't have fresh berries available, use unsweetened frozen berries with the least amount of carbohydrates
Raspberry Nut Brownies
1 package Pillsbury Sugar Free Brownie Mix
1/4 cup vegetable oil
1/4 cup sugar free red raspberry preserves
1 large egg
1/4 cup chopped pecans
16 fresh red raspberries
Preheat oven to 350 degrees. Combine brownie mix, oil, preserves & egg in bowl...mix until blended together completely. Spread into a greased 8x8 pan. Sprinkle with chopped pecans. Bake 35-38 minutes. Cool completely and the serve topped with fresh raspberries. Should make approx 16 bars.
1/4 cup vegetable oil
1/4 cup sugar free red raspberry preserves
1 large egg
1/4 cup chopped pecans
16 fresh red raspberries
Preheat oven to 350 degrees. Combine brownie mix, oil, preserves & egg in bowl...mix until blended together completely. Spread into a greased 8x8 pan. Sprinkle with chopped pecans. Bake 35-38 minutes. Cool completely and the serve topped with fresh raspberries. Should make approx 16 bars.
Mini Whoopie Pies
1 box Sugar Free Pillsbury Devil's Food Cake Mix
3 large eggs
3/4 cup water
1/2 cup vegetable oil
1 (8oz) package cream cheese, softened
1 container of Pillsbury Sugar Free Vanilla Frosting
Preheat oven to 350 degrees. Beat cake mix, eggs, water & oil in bowl with electric mixer. Using a medium scoop (2 tbsp), drop batter onto greased cookie sheet. Spread batter into 2 1/4 inch diameter circles, 2 inches between pies. Bake 7-9 minutes. Cool 1 minute in cookie sheet...cool completely on cookie rack. In another bowl, mix cream cheese and frosting until light & fluffy. Place half of pies flat side up. Spread with 2 tbsp of frosting/cream cheese mixture and top with remaining pies....rounded side up. Press gently to spread out filling. Chill until ready to serve. Should make approx 24 pies.
3 large eggs
3/4 cup water
1/2 cup vegetable oil
1 (8oz) package cream cheese, softened
1 container of Pillsbury Sugar Free Vanilla Frosting
Preheat oven to 350 degrees. Beat cake mix, eggs, water & oil in bowl with electric mixer. Using a medium scoop (2 tbsp), drop batter onto greased cookie sheet. Spread batter into 2 1/4 inch diameter circles, 2 inches between pies. Bake 7-9 minutes. Cool 1 minute in cookie sheet...cool completely on cookie rack. In another bowl, mix cream cheese and frosting until light & fluffy. Place half of pies flat side up. Spread with 2 tbsp of frosting/cream cheese mixture and top with remaining pies....rounded side up. Press gently to spread out filling. Chill until ready to serve. Should make approx 24 pies.
Banana Caramel Cake
1 box Sugar Free Pillsbury Yellow Cake Mix
2 tsp cinnamon
3 large eggs
1/2 cup water
1/2 vegetable oil
1 1/2 cups fresh ripe mashed bananas (about 3)
1 cup coarsely chopped pecans or walnuts
2 ripe bananas sliced
sugar free caramel sundae sauce
Preheat oven to 350 degrees. Beat cake mix, cinnamon, eggs, water & oil in bowl with electric mixer. Beat in smashed bananas. Stir in nuts with spoon. Spread into a 13x9 greased pan. Bake 34-38 minutes....cool 45 minutes. Top each piece with sliced banana and drizzle sugar free caramel sauce over. Should make approx 16 servings
2 tsp cinnamon
3 large eggs
1/2 cup water
1/2 vegetable oil
1 1/2 cups fresh ripe mashed bananas (about 3)
1 cup coarsely chopped pecans or walnuts
2 ripe bananas sliced
sugar free caramel sundae sauce
Preheat oven to 350 degrees. Beat cake mix, cinnamon, eggs, water & oil in bowl with electric mixer. Beat in smashed bananas. Stir in nuts with spoon. Spread into a 13x9 greased pan. Bake 34-38 minutes....cool 45 minutes. Top each piece with sliced banana and drizzle sugar free caramel sauce over. Should make approx 16 servings
Pillsbury Sugar Free Cake Mix, Brownie Mix & Frostings
YAY!!!! Pillsbury now makes sugar free cake & brownie mix....plus chocolate & vanilla frosting that is also sugar free, The best news is that it actually delicious. Just follow the directions on the back of the box. There is no noticable taste difference between the regular and the sugar free....way to go Pillsbury!!!
** Remember** Cake mix can be used to make cookies.
1 package any flavor of Pillsbury Sugar Free cake mix
2 eggs
1/3 cup oil
Preheat oven to 350 degrees. Add all ingredients together until dough forms. Drop in one inch balls onto greased cookie sheet. Bake for 7 minutes or until slightly browned...After cooled, you could frost with sugar free frostings.
**Make Pillsbury Sugar Free Brownies according to directions on box. After they are cooled, frost with Pillsbury Sugar Free Chocolate Frosting and then top with chopped walnuts or pecans.
** Remember** Cake mix can be used to make cookies.
1 package any flavor of Pillsbury Sugar Free cake mix
2 eggs
1/3 cup oil
Preheat oven to 350 degrees. Add all ingredients together until dough forms. Drop in one inch balls onto greased cookie sheet. Bake for 7 minutes or until slightly browned...After cooled, you could frost with sugar free frostings.
**Make Pillsbury Sugar Free Brownies according to directions on box. After they are cooled, frost with Pillsbury Sugar Free Chocolate Frosting and then top with chopped walnuts or pecans.
Peanut Butter Chocolate Fudge
8 oz cream cheese
1/4 cup SPLENDA
1 oz unsweetened baker's chocolate
1/4 cup heavy cream
4 tsp peanut butter
Melt cream cheese and peanut butter in a microwavable bowl for approx 2 minutes, stopping after 1 minute to stir. Melt chocolate in another bowl until creamy. Combine chocolate & cream cheese mixture together. Whisk in heavy cream & then SPLENDA. Pour into a buttered 9x9 glass pan and chill for 3 1/2 hours...and then freeze for 30 minutes. Should make 18 bars.
CALORIES: Total Pan- 2280 CARBS: Total Pan- 52
1 piece- 126.7 1 piece- 2.9
1/4 cup SPLENDA
1 oz unsweetened baker's chocolate
1/4 cup heavy cream
4 tsp peanut butter
Melt cream cheese and peanut butter in a microwavable bowl for approx 2 minutes, stopping after 1 minute to stir. Melt chocolate in another bowl until creamy. Combine chocolate & cream cheese mixture together. Whisk in heavy cream & then SPLENDA. Pour into a buttered 9x9 glass pan and chill for 3 1/2 hours...and then freeze for 30 minutes. Should make 18 bars.
CALORIES: Total Pan- 2280 CARBS: Total Pan- 52
1 piece- 126.7 1 piece- 2.9
No-Bake Oreo Cheesecake
2 boxes sugar free OREOS
1 tub whipped topping (slightly thawed)
2 sticks cream cheese
1 cup SPLENDA
Finely crush one box of sugar free OREOS...either place in a plastic zipped bag and roll over with rolling pin, or crush in food processor. Firmly press crumbs into bottom of 9x9 baking pan. In a bowl, mix whipped topping, cream cheese & SPLENDA together for roughly 3 minutes. With a knife, chop the other remaining box of sugar free OREOS. Fold cookies into whipped topping mixture with a spoon.....leaving appox 1/2 cup of OREOS aside. Pour OREO mixture on top of crushed OREO crust. After the mixture is spread out evenly, sprinkle remaining chopped cookies on top of cheesecake.
* This is also delicious without a crust....simply add crushed cookies on top!!*
1 tub whipped topping (slightly thawed)
2 sticks cream cheese
1 cup SPLENDA
Finely crush one box of sugar free OREOS...either place in a plastic zipped bag and roll over with rolling pin, or crush in food processor. Firmly press crumbs into bottom of 9x9 baking pan. In a bowl, mix whipped topping, cream cheese & SPLENDA together for roughly 3 minutes. With a knife, chop the other remaining box of sugar free OREOS. Fold cookies into whipped topping mixture with a spoon.....leaving appox 1/2 cup of OREOS aside. Pour OREO mixture on top of crushed OREO crust. After the mixture is spread out evenly, sprinkle remaining chopped cookies on top of cheesecake.
* This is also delicious without a crust....simply add crushed cookies on top!!*
Chocolate Chip Muffins
1 1/2 sticks (12 tbsp) butter @ room temperature
1 1/2 cups SPLENDA
3 large eggs
1 1/2 tsp vanilla extract
1 cup (8 oz) sour cream
1/4 cup milk
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 package mini chocolate chips
Preheat oven to 325 degrees. In a bowl, cream butter and SPLENDA until light & fluffy. On low speed, add one egg at a time, followed by vanilla extract, sour cream, and then milk. In another bowl, combine flour, baking powder, baking soda, & salt. On low speed, slowly add dry ingredients to the wet ingredients. Fold in chocolate chips with spoon. Bake for 13-15 minutes. Should make approx. 65-70 mini muffins.
CALORIES: Total Batter- 2752.5 CARBS: Total Batter- 312
5 muffins- 208.5 5 muffins- 23.5
1 muffin- 41.7 1 muffin- 4.7
1 1/2 cups SPLENDA
3 large eggs
1 1/2 tsp vanilla extract
1 cup (8 oz) sour cream
1/4 cup milk
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 package mini chocolate chips
Preheat oven to 325 degrees. In a bowl, cream butter and SPLENDA until light & fluffy. On low speed, add one egg at a time, followed by vanilla extract, sour cream, and then milk. In another bowl, combine flour, baking powder, baking soda, & salt. On low speed, slowly add dry ingredients to the wet ingredients. Fold in chocolate chips with spoon. Bake for 13-15 minutes. Should make approx. 65-70 mini muffins.
CALORIES: Total Batter- 2752.5 CARBS: Total Batter- 312
5 muffins- 208.5 5 muffins- 23.5
1 muffin- 41.7 1 muffin- 4.7