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Full Online Book HomeLearning KitchenDesserts - Cool Cream Cookies (low Carb)
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Desserts - Cool Cream Cookies (low Carb) Post by :Bernard Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2453

Click below to download : Desserts - Cool Cream Cookies (low Carb) (Format : PDF)

Desserts - Cool Cream Cookies (low Carb)

2 cups whipping cream
1 ounce sugar free fudge pudding mix

Fold dry pudding into whipped cream. Drop onto wax paper on cookie sheets and freeze. Or if you are in a big hurry, eat.

For something different serve yourself in a cone (not sugar cones, of course.)

2 cups heavy whipping cream
3-5 tablespoons Sugar Free Pistachio pudding (more or less, however much flavor you want--can also put some Equal in there to make it sweeter)

Whip cream until stiff peaks form. Whip in pistachio pudding and Equal (if you desire).

Drop on a saran wrap-covered cookie sheet or wax-paper in teaspoons and freeze until frozen. Then put cookies in ziplock bags.

NOTES : The recipe says it makes about 50 cookies and each cookie has:
Calories - 36.1 Total Fat - 3.6g
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Desserts - Creamsicle Pie Desserts - Creamsicle Pie

Desserts - Creamsicle Pie
1 1/3 c. graham cracker crumbs 1/4 c. butter, melted 1/4 c. sugar 1/4 tsp. cinnamon 1 qt. vanilla ice cream 1 qt. orange sherbet 1 (11 oz.) can Mandarin orange sections Mix crumbs, melted butter, sugar and cinnamon and pat into 13 x 9-inch baking dish. Soften ice cream and sherbet and mix thoroughly. Spread over crumbs. Top with drained orange sections. Freeze several (3 to 4) hours. Serves 12.

Desserts - Frozen -  Cookies And Cream Pie Desserts - Frozen - Cookies And Cream Pie

Desserts - Frozen -  Cookies And Cream Pie
1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray) 1 cup fat-free milk 1 (1.5 oz.0 pkg. vanilla sugar-free, fat-free instant pudding mix 4 cups fat-free frozen whipped topping, thawed and divided 1 (6 oz.) graham cracker pie crust Place cookies in a heavy-duty, zip-top plastic bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping. Combine milk and pudding mix in a large bowl; stir with a wire whisk until blended. Fold in 3 cups whipped topping and crushed cookies except 1/4 cup reserved for topping. Spoon mixture into pie crust. Cover