SUGAR FREE PUDDING FROSTING RECIPES
ABSOLUTELY SUGAR FREE FROSTING RECIPE - FOOD.COM
This is so simple and so good, not just as frosting either!! I am a recently diagnosed diabetic with a gigantic sweet tooth, so I am always looking for goodies. I was sitting around bored and craving something sweet one day and this is what happened. This is pretty low in carbs too-- which is great for diabetics as well as low carb dieters. But beware, it is NOT low in fat!! This recipe makes a bunch, but I am pretty sure it can be reduced by parts. The serving number is a guess-- it depends on what you use this for.
Total Time 10 minutes
Prep Time 10 minutes
Yield 12-20 serving(s)
Number Of Ingredients 3
Steps:
- Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.
Nutrition Facts : Calories 230.2, FatContent 22.1, SaturatedFatContent 13.7, CholesterolContent 81.9, SodiumContent 235.5, CarbohydrateContent 6.8, FiberContent 0, SugarContent 0.1, ProteinContent 2.1
GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE
Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
- Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
- Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
- To serve, top servings of pie with whipped cream and chocolate shavings.
Nutrition Facts : Calories 920 , CarbohydrateContent 86 g, CholesterolContent 180 mg, FatContent 9 1/2 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 34 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 65 g, TransFatContent 1 g
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From allrecipes.com
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From thebestcakerecipes.com
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From robustrecipes.com
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From sugarfreelondoner.com
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From splenda.com
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From twosleevers.com
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From callmepmc.com
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From familycookierecipes.com
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From sugarandsoul.co
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From nosugarnoflourrecipes.com
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From yummly.com
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From thespruceeats.com
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From sugargeekshow.com
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From bbcgoodfood.com
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From familycookierecipes.com
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From alattefood.com
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From bbcgoodfood.com
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From familycookierecipes.com
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From healthbeet.org
From healthbeet.org
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From alattefood.com
From alattefood.com
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From seriouseats.com
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From sugargeekshow.com
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From sallysbakingaddiction.com
