Sugar Free Trifle

I know most of you are probably thinking that cant be good.....but it really is. I promise.I got this recipe from my sister. My husband, aka Ketchup Boy, LOVES it. My sister has to hide it from him at all family gatherings so that the rest of us will have a chance to get some!

Ok so on with the recipe.

2 sugar free angel food cakes (I buy mine premade from the bakery)

2 boxes sugar free instant chocolate pudding (normal size don't get the big family size box, it will not be right)

2 containers sugar free or just free cool whip thawed (again don't get the big size just 2 normal tubs)

1 package Heath topping

Now open one pack of the angel food cake and tear into chunks and put in the bottom of your bowl.

After the cake mix up one of the pudding boxes and pour onto cake chunks.( I don't stir until it is thick. I think it is better when your cake soaks up the pudding....but do as you would like.)

Now take one of the cool whip containers and put the whole thing on top of the pudding. Sprinkle with crushed Heath topping.

Repeat layers and you are done! Store in the fridge until you are ready to serve it!

Chocolate-Kahlua Mousse Parfaits

Chocolate-Kahlua Mousse Parfaits

 

1/2 cup + 1 tbsp very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 envelope (1.5 oz) sugar-free, low-fat chocolate mousse mix
1 tbsp unsweetened cocoa powder
2 chocolate graham crackers, crushed into fine crumbs
1 cup thawed fat-free frozen whipped topping

1. In a large mixing bowl, combine milk, Kahlua, mousse mix, and cocoa. With electric mixer, whip on low until blended. Slowly increase speed to high, whipping 5 minutes or until fluffy.

2. In each of 4 large wine galsses or glass dessert bowls, layer 1/4 cup of mouse, 2 teaspoons of crumbs and 2 tablespoons of whipped topping. Repeat layering using remaining ingredianets, reserving about 1/8 teaspoon of graham cracker crumbs. Sprinkle top of each serving with graham cracker crumbs. Refrigerate at least 2 hours before serving.

Servings 4

Per serving: 145 calories, 3 g protein, 22 g carb, 3 g fat, 2 g sat. fat, <1 mg cholesterol, 1 g fiber, 43 mg sodium

I made these inmy margarita glasses as you can see. They were AWESOME!!! I got this recipe from a Biggest Loser themed Prevention Magazine.

Strawberry Cupcakes

I have been wanting to try this recipe for a long long time now and finally did! Enjoy!

Strawberry Cupcakes

Ingredient

1 package french vanilla cake mix (with pudding in the mix)

1 package strawberry gelatin (3 oz)

1 cup chopped fresh strawberries

3/4 c. milk

3/4 c. vegetable oil

4 large eggs

Strawberry Cream Cheese frosting (see recipe below)

24 strawberry slices, for garnish

Instructions:

Preheat oven to 350. Grease 2 9-inch round baking pans.
Place the cake mix, gelatin, strawberries, milk, oil, and eggs in a large mixing bowl.

Blend on low speed for about 30 seconds.

Stop machine and scrape down the sides of the bowl.

Increase the mixer speed to 2 minutes.

Divide the batter into the prepared baking pans.

Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes.

Remove the pans from the oven and place them on wire racks to cool.

Remove the cakes from the pan and let them cool COMPLETELY on wire racks before frosting.

Frosting

1 package (8 ounces) cream cheese, room temperature

4 table spoons butter, room temperature

3-3 1/2 cups powdered sugar

1/2 cup mashed and drained strawberries*.

Place the cream cheese and butter in a large mixing bowl.

Blend with an electric mixer on low speed until combined.

Stop machine and add 3 cups of powdered sugar and the drained strawberries.

Blend the frosting on low until the sugar is incorporated.

Increase the mixer speed to medium and blend the frosting until fluffy, 30-45 seconds longer, adding extra sugar in needed.

*make sure you drain the strawberries other wise the frosting will be too runny

Here is the finished product.

No Bake Cookies

I made these tonight and they are wonderful!

2 squares of chocolate or ¼ cup of cocoa

1 stick of margarine

2 cups white sugar

½ cup milk

½ cup peanut butter

3 cups oatmeal

1 tsp. vanilla

Directions:

Mix first 4 ingredients in a large pot. Bring to a full boil. Boil for exactly 1.5 minutes. Remove from heat. Add peanut butter, oatmeal, and vanilla. Mix together and spoon onto wax paper a let cool.