Post by cuteascountry_Shortcake on Jun 5, 2005 15:15:36 GMT -6
This is in answer to Carol from New York in newsletter dated Feb 14th.
I have several TNT diabetic dessert recipes.
Pineapple Angel Food Cake
1 Box "One Step" Angel Food Cake Mix
1 (20 oz) can crushed pineapple, undrained
1 tsp. vanilla
Mix all together by hand and pour in a 9 X 13 pan. Bake at 350 degrees for 30 - 35 min.
Frosting
1 (20 oz) can crushed pineapple (drained)
1 lrg fat free cool whip
1 small box instant sugar free vanilla pudding
Mix together and spread on cake.
Refrigerate.
1/ 12 cake = 4 WW points
Peanut Butter Pie
4 T. peanut butter
1 T. honey
Mix together in small bowl and microwave on high 20 seconds.
Add:
1-1/2 cups Rice Krispies. Stir into peanut/honey mixture. Press into 9" pie plate and chill.
Then mix together: 1 small package of instant Fat Free, sugar free chocolate pudding and 2 cups of skim milk.
Spread pudding over the cooled crust top with 4 T. whipped topping
Keep refrigerated.
1/4 pie = 4 points
Sugar-free Pecan Pie
1 (9 in) unbaked crust
1 C. Sugar-free maple syrup
4 eggs
1/8 tsp salt
6 pkg sweet "N Low
2 T. margarine
1 C. pecans
Preheat oven to 350 degrees. Beat eggs slightly; add syrup and vanilla. Melt margarine 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.
Pumpkin Custard
1 15 oz can of pumpkin
1 8 oz lite cool whip
1/4 tsp pumpkin pie spice
1 large box sugar free vanilla instant pudding
Mix pudding as directed with whisk 2 minutes. Add rest of ingredients and fold in to pudding till all is combined.
Put in fridge till set.
Hope you enjoy them.
Submitted by Marilyn in Ohio
Printed in Nancy's Kitchen Newsletter 2/22/05
I have several TNT diabetic dessert recipes.
Pineapple Angel Food Cake
1 Box "One Step" Angel Food Cake Mix
1 (20 oz) can crushed pineapple, undrained
1 tsp. vanilla
Mix all together by hand and pour in a 9 X 13 pan. Bake at 350 degrees for 30 - 35 min.
Frosting
1 (20 oz) can crushed pineapple (drained)
1 lrg fat free cool whip
1 small box instant sugar free vanilla pudding
Mix together and spread on cake.
Refrigerate.
1/ 12 cake = 4 WW points
Peanut Butter Pie
4 T. peanut butter
1 T. honey
Mix together in small bowl and microwave on high 20 seconds.
Add:
1-1/2 cups Rice Krispies. Stir into peanut/honey mixture. Press into 9" pie plate and chill.
Then mix together: 1 small package of instant Fat Free, sugar free chocolate pudding and 2 cups of skim milk.
Spread pudding over the cooled crust top with 4 T. whipped topping
Keep refrigerated.
1/4 pie = 4 points
Sugar-free Pecan Pie
1 (9 in) unbaked crust
1 C. Sugar-free maple syrup
4 eggs
1/8 tsp salt
6 pkg sweet "N Low
2 T. margarine
1 C. pecans
Preheat oven to 350 degrees. Beat eggs slightly; add syrup and vanilla. Melt margarine 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.
Pumpkin Custard
1 15 oz can of pumpkin
1 8 oz lite cool whip
1/4 tsp pumpkin pie spice
1 large box sugar free vanilla instant pudding
Mix pudding as directed with whisk 2 minutes. Add rest of ingredients and fold in to pudding till all is combined.
Put in fridge till set.
Hope you enjoy them.
Submitted by Marilyn in Ohio
Printed in Nancy's Kitchen Newsletter 2/22/05