Recipes for "sugar free"

Gather all ingredients.

Combine graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.

Press the mixture into an 8-inch pie dish; refrigerate while making the filling.

Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened.

Reduce speed to slow; gradually beat in milk (the mixture will be watery).

Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary. Beat in pudding mix until the filling is thick and smooth.

Spoon 1/2 of the cream cheese filling onto the bottom of prepared crust. Spread 1/2 of the strawberries over the filling; repeat with remaining filling and strawberries.

Chill pie in refrigerator until filling is set, at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together in a large bowl. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended. Fold in blueberries. Spread evenly in the prepared pan.

Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly. Sprinkle over top of cake.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.

Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.

Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.

Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full.

Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.