Does any one have a recipe...?

Question

Does anyone have a recipe for SUGAR FREE or every product must be below 6 grams of sugars, cannoli's and good tasteing SUGAR FREE or every product must be below 6 grams of sugars, filling

Answer 1

Add Splenda!! Substitute Splenda, they make a powder variety
that can be heated.

Answer 2

I found this recipe from a book for diabetics. I included the information included so you know how many carbs is in it too (but I am not sure of sugar but it does have 4 grams of Carbs).

1 serving size:
90 calories
1 gram protein
8 grams fat
4 grams carbohydrates

For 2 Servings (or 2 people):
3 tablespoons whipping (35%) cream
pinch vanilla
liquid sweetener
1/2 cup pitted sour cherries
1/3 cup low-fat yogurt

Instructions:
1. Whip the cream until stiff, then stir in vanilla and a little sweetener.
2. Puree (strain) the cherries and their juice in a blender or with a potato masher. Combine with the yogurt in a small bowl. Add a dash or two of sweetener, then carefully fold in the whipped cream.
3. Spoon in the mixture into two molds or ramekins and freeze for 1 1/2 hours.

Tip: Almond cookies go well with this dessert.

I hope you enjoy this recipe.

Answer 3

SUGAR-FREE PECAN FUDGE
1 Pound Cream cheese - softened
2 Ounces Unsweetened chocolate - melted and cooled
1/2 cup Splenda
1 teaspoon Vanilla extract
1/2 cup Pecans - chopped

In a small mixing bowl, beat the cream cheese, chocolate, Sweetener and vanilla until smooth. Stir in the pecans. Pour into 8 inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares.


Strawberry Lemon Trifle (Sugar Free)

Ingredients

1 ½ boxes (7 ounces each) chocolate fructose-sweetened
cookies, such as Fifty 50 Brownie fudge cookies, about 36
cookies divided
1 pint strawberries
2 packages (1 ounce each) fat free, sugar free instant
vanilla pudding mix
1 quart skim milk
1 ½ teaspoon grated lemon zest
½ cup fat free nondairy whipped topping, thawed optional

Method

Set aside 8 cookies; cut 12 in half crosswise.
Coarsely chop remaining cookies and set aside.
Set aside 1 strawberry with hull on.
Remove hulls from remaining strawberries;
slice into thirds and set aside.
Prepare pudding according to package directions using skim
milk, stir in zest and nutmeg.
Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over
bottom of 6-cup trifle dish; spread 1 ½ cups pudding over
cookies.
Press cut sides of some cookies halves and reserved
strawberry slices and against sides of bowl and around edge
of pudding; sprinkle ½ cup chopped cookies over pudding.
Repeat layering and pressing with more pudding, cookie
halves, strawberries and chopped cookies.
Top with remaining pudding.
Halve reserved cookies; arrange over top of trifle.
If desired, transfer topping to pastry bag fitted with star
tip; pipe or mound topping over cookies.
Top with reserved strawberry.

Yields: 10 servings


No Sugar, Low Fat Chocolate Chip Bread

Ingredients

2-1/4 C. reduced-fat Bisquick
1 package(4 serving size) Jell-O sugar-free instant chocolate pudding mix
2/3 C. nonfat dry milk powder
1/4 C. Splenda
2 Tbs. mini chocolate chips
1/4 C. chopped walnuts
2 large eggs slightly beaten
3/4 C. fat-free vanilla yogurt
1/2 C. cold water
2 tsp. canola oil
1 tsp. pure vanilla extract

Directions

Pre-heat oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with
butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding
mix, dry milk powder, sugar substitute, chocolate chips and walnuts. In a small
bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid
mixture to the dry mixture. Mix gently just to combine. Evenly spread batter
into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in
center comes out clean. Place loaf pan on a wire rack and let set for 10
minutes. Remove bread from pan and continue cooling on wire rack. Cut into 12
slices.