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Recipes I've Shared:
My family loves this. It has been converted from a high sugar dish by the use of Splenda. I even like it better this way.
This was in diabetic living and given to me by my nutritionist. Everyone loved it. I used an inexpensive Raspbeerry wine instead of the Marsala that the recipe called for and put a thin layer of FF cool whip over the top
I always have little bits of things to use up in the refrigerator and this is what came out of it on a snowy winter morning. I think they taste a bit tropical, especially if you use Maple extract flavoring.
tastes like spring. I like ti warm with a dollop of fat free shipped topping. A nice treat for valentine's day. I use rhubarb that I pick and freeze from my garden to keep spring all year long. Huge pieces so you can cut smaller but the calories are low so I like to indulge
Kind of an invention. when I was a small child my mother used to serve slices of oranges seperated by small slices of onion and I loved it. So why not more fruit and onion. This is what I came up with and believe it or not I even like to add a little raw brocolli on occasion
I got this from my nutritionist. there is a frosting recipe which I will add but I prefer them just sprinkled with splenda and cinnamon. You can even stact them with raspberry fruit only jam that way and have tarts. the orginal recipe called for lemon not vanilla extract and if I am frosting them I use almond flavoring. there is options galore and they are quite quick and funn to make.
