Peach Melba Jell-o

Peach Melba Jell-o
  1. 1 package s/f peach jell-o gelatin
  2. 1 package s/f raspberry jell-o gelatin
  3. 2 cups boiling water
  4. 1 cup cold water
  5. 1 cup heavy cream — whipped to soft peaks
  6. 1 small peach — sliced thin
  7. 1/2 cup raspberries — fresh

  1. Dissolve peach flav. jello in one cup of boiling water;mix.
  2. Add cold water. Chill until slightly thickened.
  3. Dissolve raspberry jello in remaining one cup of boiling water.
  4. Spoon in whipped cream, stirring until smooth.
  5. Pour into serving bowl, chill to firm, but not set.
  6. Arrange peach slices and raspberries on ice cream mixture in bowl.
  7. Spoon peach jello over fruit.Chill for at least 3 hours.

Rhubarb Fool

Rhubarb Fool
  1. 1 pound rhubarb — washed and sliced in 1 inch pieces
  2. 1/4 cup water
  3. 4 packages artificial sweetener — to taste
  4. 1 cup heavy cream

  1. In a medium saucepan bring water to boil.
  2. Add Rhubarb, turn heat to low, cover and simmer for 15 – 20 minutes until rhubarb is soft.
  3. Cool and refrigerate until cold.
  4. Stir in sweetener and whip cream.
  5. Fold rhubarb into whip cream.

 

 

 

 

 

Sinfully Rich Fudge

Sinfully Rich Fudge
  1. 1 ounce paraffin wax — canning
  2. 2 tablespoons sugar free peanut butter
  3. 1 cup heavy cream
  4. 1 pack sugar free instant pudding mix

  1. Mix Sugar Free Pudding, Heavy Cream, and Peanut Butter in a saucepan over med heat.
  2. At same time in double broiler melt
  3. Paraffin Wax.
  4. Once Peanut Butter and Wax have melted, add wax to mixture while mixing (electric) on med power.
  5. Place in 7 x 7 square baking pan. Refrigerate. Ready to eat when hard.

Versatile Pie

Versatile Pie
  1. For the crust: 1 1/2 cups pecan meal
  2. 1/2 stick of butter
  3. 6 pkgs of sugar substitute
  4. flavoring of choice
  5. 2 8oz pkgs of cream cheese softened
  6. 1 12 oz of cool whip

  1. Mix and press into a pie plate. Use a foil pan to press into a glass plate.
  2. Bake 10 min at 350F. Whip together. Put into crust and cool then slice and freeze.
  3. At serving, thinly slice 1 strawberry heat.
  4. One min in microwave and sprinkle with sugar sub. and put on top of a piece of pie.

Preparation time: 10 minute(s)

versatile pie

Butterscotch Peanut Butter Pudding Mousse

Butterscotch Peanut Butter Pudding Mousse
  1. 3 oz. cream cheese, softened
  2. 3 Tbsp. SF peanut butter
  3. ½ cup heavy cream
  4. 1 cup water
  5. 1 package instant SF butterscotch pudding

  1. Mix cream, cheese & peanut butter together until smooth.
  2. Add cream, water and dry pudding mix.
  3. Mix until smooth. (Could be made with chocolate pudding also). Carb count depends on carbs in peanut butter.

BUTTERSCOTCH PEANUT BUTTER PUDDING MOUSSE

 

 

Strawberry Pie

Strawberry Pie
  1. 2-3 eggs
  2. egg whites
  3. fresh strawberries
  4. splenda
  5. vanilla
  6. cream of tartar
  7. butter

  1. Wash fresh strawberries, slice, add splenda and vanilla to your likings, and let marinade.
  2. Beat 2 or 3 eggs whites with a little cream of tartar, splenda and a dash of vanilla.
  3. Beat until stiff peaks form. Line a pie plate with butter and place egg whites in pan to form a crust.
  4. Cook on very low heat-300 until golden brown.
  5. Let crust cool completely in oven. Pour strawberry mixture in crust and make whipped cream whit a little splenda and vanilla.
  6. Pour over or pipe onto pie.