| 54 | 55 | 56 | 57 | 58 |
| 1 | 61 | 122 | 182 | 243 |
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Place ingredients in blender. Blend till smooth,soft serve concistency. Eat
and enjoy. Does not refreeze well. It will be hard as a rock if you refreeze.
Butter Pecan Pudding
Ingredients:
CarbsPerServing:no counts provided
Effort:Easy
1
1
Jell-O Butterscotch Pudding
2 oz. 1/3 less fat cream
/2 cup heavy whipping cream
cheese -- softened
1 teaspoon Sugar Free
1 tablespoon Sugar Free
Jell-O Butterscotch Pudding2 packets Splenda
2 tablespoons Divinci sugar
1 tablespoon Divinci sugar
1/4 cup pecan pieces broken up small
free Caramel syrup
free Irish Cream syrup
How to Prepare:
Whip softened cream cheese until smooth. Add pudding, splenda, syrups
and whip. Slowly add cream, whipping well and scraping bowl often.
Fold in pecans and refrigerate until firm.**If the syrup separates
while in the fridge-just beat by hand some before serving*** You can
also try using chocolate pudding with other nuts of your choice-just use
chocolate and maybe a little vanilla syrup.Makes two cups-really
sweet so 1/2 cup serving may be too much!
SHERBERT CarbsPerServing:5g carbs total
Ingredients:
Effort:Easy
1
3
package sugar free jello -- raspberry or orange
/4 cup heavy cream -- whipped
How to Prepare:
Disolve the geletin in 1 cup of boiling water. Let cool Whip the
cream. Pour cooled geletin into whipped cream, fold gently. Set into
freezer for 20 minutes.Enjoy! Great quick snack.Makes about 4 servings
Chocolate Torte
Ingredients:
CarbsPerServing:64g carbs total
Effort:Easy
4
1
3
eggs -- extra large 3/4 cup artificial sweetener
1 cup pecans
teaspoon vanilla extract2 tablespoons flour
tablespoons cocoa powder
2 1/2 teaspoons baking powder
How to Prepare:
BLEND (in blender) eggs and sweetener for 45 seconds. Add other
ingredients IN THE ORDER LISTED. Blend 2 minutes.
POUR into greased 9" round pan. Bake at 350 for 20 minutes or until
toothpick comes out clean.
Rich Chocolate Pudding
Ingredients:
CarbsPerServing:27g carbs total
Effort:Easy
1
2
3
envelope unflavored gelatine 1/4 cup cold water
tablespoons butter 3/4 cup heavy cream12 packages artificial sweetener
tablespoon unsweetened cocoa powder 1 teaspoon vanilla extract
How to Prepare:
sprinkle the gelatine over the water and let sit for a few minutes then
microwave for about 40seconds on high then stir in butter and let sit for
another 2 min. In a blender mix the cream, equal, cocoa and
vanilla until smooth. Add the gelatine and butter mixture while still blending,
continue to blend until completely smooth.Pour into a bowl and chill until set.
Rhubarb Fool
Ingredients:
CarbsPerServing:26g carbs total
Effort:Easy
1
1
pound rhubarb -- washed and sliced in 1 inch pieces
/4 cup water4 packages artificial sweetener -- to taste
1 cup heavy cream
How to Prepare:
In a medium saucepan bring water to boil. Add Rhubarb, turn heat to
low, cover and simmer for 15 - 20 minutes until rhubarb is soft.
Cool and refridgerate until cold. Stir in sweetner.Whip cream Fold rhubarb
into whip cream.
Refreshing Lemon Cream
CarbsPerServing:12g carbs total
Effort:Easy
Ingredients:
cup heavy cream
1
2 tablespoons lemon juice2 tablespoons artificial
sweetener -- to taste
How to Prepare:
Whip cream until frothy and beginning to form soft peaks (not stiff).
Add lemon juice and sweetener and continue beating until fully mixed.
Adjust sweetener based on personal preference for sweet/sour flavor. Place in
muffin cups for individual servings or directly in freezer safe tupperware
container. Freeze until solid.If using muffin cups, serve directly from freezer as an
ice cream. If using tupperware, place frozen mixture in a food
processor and blend until softenened. Serve
Raspberry Delight
Ingredients:
CarbsPerServing:no counts provide
Effort:Easy
1
pint heavy cream
2 bricks of cream cheese
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