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Sugar Free Recipes
*****Sugar Free
Coconut Surprises***** Work cheese with spoon until light and fluffy; thoroughly mix in Sweet 'N Low, grated rinds, and walnuts. Form into 12 balls about 1" in diameter (8 grams); roll in toasted coconut. Refrigerate. 35 Calories per cookie.
*****Sugar Free
Pecan Kisses***** 1 egg white 4 teaspoons Sweet 'N Low(r) Brown granulated sugar substitute Pinch of salt 1/2 teaspoon vanilla 1 cup pecans, chopped fine Beat egg white with electric mixer until stiff. While beating constantly, gradually add Sweet 'N Low Brown, salt and vanilla. Fold in pecans. Arrange by teaspoonfuls on cookie sheet sprayed with nonstick cooking spray. Bake 10-12 minutes at 325°F.
*****Sugar Free CheeseCake ***** Ingredients 16 ounces of cream cheese 12 packets of sugar substitute or to taste 2 cups of heavy cream, whipped Optional: No-sugar fruit spread and/or sliced fruit Directions: with a mixer, blend the cream cheese and sugar substitute well. Fold in the whipped cream carefully until well blended. Line a pie plate with waxed paper or plastic wrap and pour the mixture into it. Refrigerate for at least two (2) hours. When you are ready to serve, place a serving plate on the top of the pie plate and then turn them over to drop the cheesecake out, being careful not to spill it! Serves 8. Suggestion: Try spreading a little of your favorite no-sugar added fruit spread on top and decorating with fresh fruit.
*****Sugar Free Almond Meringue Cookies **** 4 egg whites 8 tablespoons powdered skim milk 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon (4 packets) Sweet 'N Low® Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts and Sweet 'N Low. Spoondrop onto cookie sheet. Bake at 275°F for 45 minutes. Remove from sheet and dust with cinnamon. 32 Calories per cookie.
**** SUGAR-FREE
PECAN PIE **** Preheat oven to 350 degrees. Beat eggs slightly; add syrup and vanilla. Melt oleo and mix. Add salt and Sweet 'N Low sweetener. Beat well, then add pecans; stir and pour in pie shell and bake for about 60 minutes or until center is firm.
*****RAISIN SOUR-CREAM PIE***** Serves 8 * ½ cup all-purpose flour * ¾ cup granulated sugar replacement * ½ cup cold skim milk * ½ cup buttermilk * 1 cup sour cream * ½ cup chopped raisins * 1 teaspoon lemon juice * 3 egg yolks, beaten * 8-inch baked pie shell, baked * Nutmeg Mix flour, sugar replacement, skim milk, buttermilk, sour cream, raisins and lemon juice in top of a double boiler. Stir to blend thoroughly. Place over hot water, then cook and stir until mixture thickens. Pour a little of the mixture into beaten egg yolks, then return to boiler. Cook and stir 3 minutes longer. Remove from heat and allow to cool. Transfer to baked pie shell. Sprinkle with nutmeg. Cool.
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