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LAYERED JELLO SALAD
3 small pkg sugar free jello - any flavor or combo
One 8-ounce pkg cream cheese, softened
1 cup whipping cream
3 tablespoons Splenda
1 teaspoon vanilla
Assorted fresh berries
Make one box of jello according to directions. Pour into a 9x13 inch glass pan or into a trifle dish. You can add fruit to this layer if you want. Place in fridge and let set up completely.
In blender or food processor place another pkg of jello powder. Add the boiling water and - carefully holding the lid down so that the hot water doesn't blow the lid off the blender - whiz it up till dissolved. Add the cream cheese and whiz until smooth. DO NOT ADD THE REMAINING WATER. Pour the cheese mixture over the top of the set jello. Return to fridge and chill until set.
Make the remaining box of jello according to directions and slowly pour over the set cheese mixture. Add fruit if desired. Return to fridge and set completely.
In a small bowl beat the cream, Splenda, and vanilla until soft peaks form. Spread over the last set jello layer. Garnish with fresh berries...you can even make a flag design!!
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Cookies & Cream Freeze 30 min Total Time:3 hr 30 min Makes:12 regular servings
8 squares (4 ounces) Valor Dark Chocolate
14 Murray's chocolate sandwich cookies
1 pkg. (8 oz.) reduced fat cream cheese
1/4 cup Splenda
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed regular is fine in stuff like this, but sugar free if you feel more comfotable
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
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Orange Dream Cheesecake
standard graham cracker crust
2/3 c. boiling water
1 pkg. sf orange jello (4 serving size)
1 c. cottage cheese
1 (8oz) pkg cream cheese
2 T. Splenda
1 (8oz) tub Cool whip
Stir boiling water into jello and dissolve completely. Cool 5 min. Pour into blender/food processor container. Add cheeses and Splenda, cover and blend until smooth. Pour into large bowl and fold in whipped topping. Pour into crust and chill for 4 hours.
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Pineapple Cheesecake
standard graham crust
2 (8oz) pkg cream cheese, softened
1/3 c. Splenda
1 (20oz) can crushed pineapple in juice, undrained
2 c. heavy cream
1/4 c. Splenda
1 t. vanilla
Beat the cheese, 1/3 c. splenda and half the pineapple until well mixed. Beat in reamining fruit. In another bowl beat the whipping cream, remaining splenda and vanilla until stiff (OR YOU COULD USE A SMALL TUB OF COOL WHIP). Fold cream into fruit mixture. Chill for 6 hours
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Creamy Rich Chocolate Pie
Crust:
29 Chocolate sandwich cookies (Murrays or SF Oreos)
1/4 cup (1/2 stick) unsalted butter, softened
Filling:
1 box SF vanilla Jello pudding
1 box SF chocolate Jello pudding
1 2/3 cups skim milk (I'm using CC)
1 cup reduced fat sour cream (I'm trying Nonfat since it's not cooking)
1 8 oz container SF cool whip
and fresh sliced strawberries for garnish
Crust:
Crush 14 of the cookies into crumbs in a food processor. Add softened butter and mix to blend. Press into bottom of a 9 inch pie pan. Place the other cookies along the edge of pie plate. Refrigerate while making filling.
Filling:
Combine both pudding mixes, milk and sour cream. Beat on low speed for 30 seconds to combine and then on medium-high for 2 minutes until thickened. Fold half of the whipped topping into filling. Pour filling into crust and cover with plastic and refrigerate at least 2 hours.
Remove pie and top with remaining whipped topping, and crumble up a cookie and the strawberries.
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SUSAN MARIA'S VANILLA CUSTARD (fiddled with by Linda!)
4 eggs, beaten
Pinch of salt
3/4 cups milk (skim 1%, 2%, whatever)
One 12-ounce can evaporated milk (skim, regular...)
1/4 cup DaVinci sugar free syrup (ANY flavor is great so far)
1/2 cup Splenda Granular
1/2 teaspoon vanilla
Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9x13 baking pan. Set aside.
In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, and vanilla. Pour, through a fine mesh sieve, into the custard cups. Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.
Remove from the water bath and allow to cool on a wire rack. Makes 6 servings.
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Protein Ice Cream
I count myself as the protein ice cream queen. The recipe I got from this board is:
In the blender, for each serving (I can get 3 servings in my 1 1/2 qt Rival, so I triple it)
1/3 c. cottage cheese (I've also used ricotta cheese or fage yogurt)
1/3 c. of 1 or 2 Davinci sf flavors (for instance, with LD Chocolate Coconut, I use German Choc. cake and vanilla)
1 TBS sf, ff dry pudding mix (like cheesecake flavor)
1 scoop of protein powder
1/2 c. crushed ice
1 TBS or more of egg beaters (opt. but it makes things creamier)
opt: 1" frozen banana
Blend til super-smooth. Put into ice cream maker that has been sprayed with Pam. I eat protein ice cream every night.
other options; add unsweetened coconut, frozen blueberries, sf preserves, crystal light (such as the cherry into vanilla!)
This will not fail! I have used every type of protein powder I have ever bought and it always works.
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LOW CARB VANILLA ICE CREAM from BostonKitty
1 cup water (0 carbs)
1 1/4 cup whipping cream (8 carbs)
1/4 cup Davinci vanilla syrup
1 cup isomalt (0 carbs)
1/2 tsp salt (0 carbs)
1 tsp xanthan gum (0 carbs) (provides smooth texture)
1 tsp vanilla extract (1 carb)
3 cups whipping cream (20 carbs)
Combine water, 1 & 1/4 cup cream, and Davinci syrup.
Pour 1/2 of this mixture into a saucepan and scald it (heat to about 175 degrees) until bubbles form around the edge.
Remove from heat, add isomalt, salt and xanthan gum, stirring with whisk until dissolved. -
Stir in remaining 1/2 of water/cream mixture, and whipping cream
Cover and refrigerate at least 30 minutes.
Recipe makes 2 quarts. Total of 30 carbs, or 2 carbs / 1/2 cup serving This makes an incredibly rich and delicious ice cream.
Variations I've tried so far: - maple walnut; added 1 Tbl maple extract + chopped walnuts - raspberry ripple; took a cup of thawed, frozen raspberries, added a couple teaspoonfuls of SF raspberry Jello powder, cooked for a bit, & 'layered' the raspberry mixture in the vanilla ice cream when I put it in empty deli containers - hazelnut coffee; substituted Davinci hazelnut syrup for the vanilla, replaced the water with brewed decaf hazelnut coffee. Added 6Tbl Folgers decaf 'crystals'. Topped with a few toasted chopped hazelnuts.
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Mound's Ice Cream from Dangerous Curves
Amount Measure Ingredient -- Preparation Method
1/2 cup whipping cream
13 1/2 ounces coconut milk
1/2 cup Splenda
1/4 cup Isomalt
1 tablespoon cocoa powder
1 tablespoon coconut extract
1 teaspoon xanthan gum
dash salt
1 packet Nestle Choco Bake -- * see note
1/4 cup Splenda
In large bowl, combine first eight items and beat with mixer until smooth. Pour into ice cream maker and process for about a 25 minute cycle. While mixture is freezing, mix Chocobake with the remaining 1/4 cup Splenda. When ice cream mixture is almost ready, lightly dribble the chocolate into the ice cream, freezing it into little chocolate chips.
NOTES : Makes approximately nine 1/2-cup servings: Per MasterCook: Calories - 161.7; Fat - 16g, Carb - 5.6g, fiber - 0.7g, Protein - 1.5g * Pre-melted unsweetened chocolate
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OH MY GOD! I CAN'T BELIEVE IT TASTES LIKE MOUNDS ICE CREAM RECIPE
1 c. whipping cream
6 oz. coconut milk
10 oz. Half & Half
50 Equal tablets
2 T. Vodka
1 T. coconut extract
Dash of salt
1 pkt. Chocobake
5 pkts. sweetener
Dissolve the Equal tablets and salt in the Vodka and coconut flavoring. Add cream, coconut milk and half & half to the vodka/flavoring mixture. Pour in ice cream freezer and begin freezing. While mixture is freezing, Mix your Chocobake with the 5 packets of Equal. When mixture is almost ready, lightly dribble the chocolate into the ice cream, freezing it into little chocolate chips.
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Ziploc Ice Cream
Makes one serving at 6 carbs
4 oz heavy cream (4)
1 t vanilla (trace)
2 packets Splenda (2)
1 sandwich size ziplock bag
1 quart size ziplock bag
ice
4 T rock salt
Mix cream, vanilla and splenda together and pour in sandwich bag and seal. Fill quart bag half way with ice and add rock salt. Put sandwich bag into quart bag and seal. Shake bag for about 5-6 minutes (burn some calories, put your favorite song on and dance). Open bag, remove ice cream (rinse off sandwich bag before opening). Serves 1, 6 carbs.
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Cappuccino Chip Ice Cream from WillsMom
2 eggs
2 T DaVinci vanilla syrup
dash salt
1 C cold espresso or strong coffee
2 C cream
6 packets Splenda
1/3 of a Chocolove bar (dark chocolate w/cocoa bean pieces), grated
Beat eggs, salt & syrup together. Stir in remaining ingredients and freeze as your ice cream maker directs.
Carb count for entire recipe is 35 grams. If you omit the chocolate, you'll still get a tasty coffee-flavored ice cream with 25 total carb grams
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Ricotta Ice Cream
I put 1/2 cup of part skim ricotta in my little bullet (blender)
with a few Tablespoons lactaid milk
1 packet of Splenda
about 2 tablespoons SF caramel syrup (can use any flavor) (or put some fruit in instead)
blend until really smooth and freeze.
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Mint Chocolate Chip Frozen Yogurt - Mark Serves 4
1 3/4 cup skim milk
2 teaspoons powdered gelatin
1 cup Splenda
1 17.6 ounce container 0% Fage yogurt
1/2 teaspoon organic peppermint extract
green food coloring
1 ounce 99% chocolate, unsweetened, very finely chopped or 1?4 cup cocoa nibs
In a large mixing bowl sprinkle gelatin over 1/2 cup skim milk. Heat together remaining 1 1/4 cup skim milk with Splenda. When boiling, pour into the bowl and stir until gelatin is dissolved.
Stir yogurt into gelatin mixture. Whisk in peppermint extract and enough green food coloring for desired color.
Freeze in an ice cream machine according to instructions. Stir in chocolate and serve or freeze until desired consistency.
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Suzy's recipe: (*I think)
1/3 cup lowfat cottage cheese
1 scoop of Whey Gourmet flavor of the day (sometimes I mix choc and PB flavors for a stronger chocolate flavor, and to make my PB last longer)
1/2 cup DaVinci syrup (usually caramel and one other flavor to make a total of 1/2 cup)
1 tsp vanilla
1" chunk of frozen banana
lots of crushed ice
I blend this in my personal blender and then pour it into my Cuisinart ice cream machine (which I have sprayed HEAVILY with Pam - spray the mixer blade, too)
When this is done, drizzle a teaspoon or two of strong SF Hershey's chocolate syrup over it.
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Delicious Berry Burst Sorbet - is what I call it.
Micellar Milk Protein - about 4 oz
1 sleeve of crystal light white tea with blueberry
1 pkt splenda
a few frozen berries - I use mixed berries
ice
and a little cold water to right consistency
I put this in my magic bullet and truly out comes the magic. It is incredible!!!
Sometimes I sub out the Mice Milk with cold water and a scoop of Whey Gourmet Vanilla Protein
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Ice Cream Machine Ice Cream - Low Fat, Low Carb Recipe By :Chuck Dennis
3 eggs -- beaten
18 packets artificial sweetener -- splenda or equal, equivalent to 1 cup sugar
1 Tablespoon Vanilla Extract
1 Quart nonfat milk -- or whole milk
Beat into a mixing bowl, break 3 eggs, add 18 packets Equal, Splenda or whatever you are using -- equivalent to 1 cup of Sugar. Beat until well blended. Add 1 Tb Vanilla Extract and 1 cup of the Milk. Blend well. (Options: Add 1 teaspoon of either Strawberry Extract or Lemon Extract)
Pour mixture into the Ice Cream Machine and add the remainder of the quart of milk. Assemble the machine and turn it on.
Options: If you want to add some cut up pecans or walnuts or a bit of diced fruit, run the machine for about 15 minutes before adding the additional ingredients.
I like to make the strawberry flavored, adding 4 or 5 cut up Strawberryies or Blueberries and 1/2 cup of cut-up Pecans.
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Susan Maria's Cherry Clafouti
Cut into 10 wedges, each being a full serving Full portion: Calories 82, fat 2g, carbs 8g, protein 5g
1/2 cup milk
1/2 cup cottage cheese or ricotta
2 large eggs
1/2 cup Splenda
1/2 cup flour
1 teaspoon vanilla
Vegetable cooking spray
1 cup pitted ripe cherries or any fruit raspberries, mixed, straw, nectarines, etc
Preheat the oven to 425.
Combine the milk, cottage cheese, eggs, sweetener, flour, and vanilla in a food processor or blender and pulse until smooth. Let the batter rest for 10-20 minutes (this is a good time to pit the cherries). Lightly spray bottom of a 9 inch round ceramic baking dish. Pour batter in dish, and arrange the cherries in the batter. Bake 30-35 minutes, until puffed and golden brown. Serve warm, cut into wedges and dusted with Natures Sweet Powder (optional)
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I love the Chocolate Fudge (lean dessert protein powder) with water, blended with ice and 1T of SF/FF chocolate pudding mix, 1T PB and oh, my goodness, a chocolate pb shake, sinful. It is yummy with the chocotate fudge, blended with ice and 1T sf/ff chocolate pudding mix too.
I have blended the vanilla with water, ice, and 1T of sf/ff butterscotch pudding, it is the best shake ever, tastes very caramely, I am a nut for caramel, tastes like it came from a malt shop.
The banana creme or banana nut with water, ice and 1T of banana pudding mix, same thing, delicious!
The sf/ff pudding mix makes the protein creamy, even creamier if you use nonfat milk to up the protein count.
So far I've only made it once, just Matrix Cookies N Cream and water... two servings in my one quart maker. It was good.
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If you are planning on serving this at a party - triple the recipe! This baby is good!! Serve with a plate of Murray's sugar free double-fudge chocolate cookies or Joseph's brownie bites for an impressive dessert. (For non-ops the thin chocolate wafers like these would be fabulous.)
CHOCOLATE MINT CHEESE BALL
One 8-ounce pkg. reduced-fat cream cheese (full fat would be good, too)
1/3 cup Splenda
1/4 teaspoon vanilla
3 tablespoons finely crushed sugar-free peppermint candies
1/4 cup finely chopped sugar-free dark chocolate or mini chocolate chips
1/3 cup coarsely chopped sugar-free peppermint candies, reserved
In a medium bowl combine the cream cheese, Splenda, vanilla, finely crushed candies, and chocolate. Place in a small plastic wrap-lined bowl and chill 4 hours or overnight. Unmold cheese ball and place on a pretty plate. Gently press the coarsely chopped candies onto the surface. (The candies tend to get "wet" if left in the fridge too long. I would press the them onto the surface just before serving.)
Makes ten servings, 2 tablespoons each. Per Serving: 118 Cal; 3 g Protein; 6 g Tot Fat; 4 g Carb; 0 g Fiber; 0 g Sugar; 67 mg Sodium
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LEMON BLUEBERRY CHEESECAKE BARS
Crust:
Vegetable spray
20 Murray's Shortbread or Joseph's Lemon cookies, crushed
1/2 cup almond flour
1/4 cup butter, softened
Filling:
One 8-ounce pkg. reduced fat cream cheese, softened
3/4 cup Splenda
2 eggs
2 tablespoons flour
3 tablespoons grated lemon peel
1/4 cup lemon juice
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries
2 teaspoons Nature Sweet powdered or regular powdered sugar
Preheat oven to 350 degrees. Lightly coat an 8 inch square baking pan with vegetable spray and set aside.
In a medium bowl combine cookie crumbs and almond flour. Cut in softened butter until mixture resembles coarse crumbs. Pat into the baking pan. Bake 8 minutes or until just turning golden on edges. Set aside to cool.
In same bowl beat together the cream cheese and Splenda. Add eggs and flour, mixing well. Stir in just till combined lemon peel, lemon juice, vanilla, and baking powder. Gently fold in blueberries. Pour over prepared crust. Bake 25 minutes or just until center is set. Cool completely. Dust with Nature Sweet powdered or regular powdered sugar. Cut into 14 squares.
Per Serving: 146 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 1 g Fiber; 2 g Sugar; 78 mg Sodium
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Jello-Mousse
1 pkg SF Jello, any flavor
2/3 cup boiling water
1/2 cup cold water
Ice cubes
2 cups thawed SF Cool Whip
Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted.
Add whipped topping; sitr with whisk until well blended
Refrigerate at least 4 hours or overnight.
Also this is great if you want to add fruit! Today I made peach with a few raspberries thrown in. Just add the fruit before you add the Cool Whip
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PEANUT BUTTER FLUFF
One 8oz pkg. fat-free cream cheese
1 c. peanut butter
½ t. vanilla
1/2 c. Splenda Granular
1 small tub Cool Whip, thawed
Mix together first 4 ingredients until smooth. Fold in the Cool whip. I spoon into about 8 - 4ounce plastic cups with lids and then freeze. Or you can put into a pie plate and cut into wedges after frozen. Or put it into a graham cracker crust and chill in the fridge. This is so good frozen, though!!
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Strawberry Pie
1 Small box of sugar free strawberry jello
2 tbsp corn starch
1 cup of cold water
1 cup of Splenda or Nature's Sweet
1 quart of strawberries
6 reduced fat graham crackers
2 instant cups of fat free sugar free vanilla pudding
Sugar free coolwhip
Combine jello, corn starch, water and splenda in a small sauce pan. Heat on medium/high until thickened. Remove from heat and let cool.
Place graham crackers in the bottom of a pie plate. Do not crush. Hull and slice strawberries. Blend with glaze mixture. Spread vanilla pudding over graham crackers. Spread Strawberry/Glaze mixture over pudding. Top with sugar free cool whip. Enjoy!!
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RHUBARB RAZZMATAZZ
brought to us by TAH
3 cups chopped rhubarb (fresh or frozen)
1 pkg. sugar free raspberry jello ( I used the large box)
1 1/2 c whipped cream (3/4 c. unwhipped)
1 pkg. sugar free vanilla pudding ( I used the large box)
water as needed
Directions: place rhubarb in microwave safe bowl; cover and microwave on high 6-8 mins. or until it is soft; stirring every 2 mins. ( I did not put in microwave, I cooked on the stove until soft with a little water). Stir in jello until dissolved; cool completely.
In mixing bow, combine whipped cream and pudding. Add water as needed to make smooth like pudding.
Fold into rhubarb mixture. Spoon into pie plate, shallow bowl or individual servings dishes. Can also put into an almond piecrust (I used sugar free cookies- Murry's ) if desired. Cover & refrigerate until firm.
Per 10 servings without crust: 78 Cal; 1 g Protein; 7 g Tot Fat; 4 g Carb; 1 g Fiber; 0 g Sugar; 68 mg Sodium
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RASPBERRY CREAM CHEESE PIE
1-1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
1/4 cup butter, melted
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda
1/4 cup DaVinci sugar-free Raspberry syrup
One 8-ounce container Cool Whip, thawed
1/2 cup sugar-free raspberry jam, warmed
Sugar-free dark chocolate shavings for garnish
Preheat oven to 350 degrees.
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.
In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings. Makes 14 WLS servings.
Per Serving: 182 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 0 g Fiber; 5 g Sugar; 176 mg Sodium
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PEANUT BUTTER PIE
This pie is very rich – a sliver will satisfy any sweet tooth! If you’d rather not have the crust, simply pour filling into individual dessert dishes, garnish with chopped peanuts and chill.
Crust:
1-1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter
Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.
Filling:
One 8-ounce pkg. reduced-fat cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular or Nature Sweet powdered
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed
Chopped peanuts
Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts on top for garnish. Cover tightly and freeze or chill overnight.
Makes 16 servings. Per Serving: 219 Cal; 7 g Protein; 17 g Tot Fat; 12 g Carb; 1 g Fiber; 4 g Sugar; 205 mg Sodium
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