i find it hard to believe that you cant find recipes. i just googles "Sugar free candy recipes" and got a ton of hits.. take a look also get creative. if there is a recipe you used to use just swap out ingredients for things you can have now.

If you line a strainer with a coffee filter and place plain Greek yogurt in it overnight (place in bowl in fridge and cover with wrap or foil) the next day discard liquid in bowl - you will end up with a thick cream cheese like consistency. Its called yogurt cheese. From there you can add anything you'd like, sugar vanilla etc. I have used it as frosting by adding sweetness.. My kids dont realize at all ! Or as sour cream when not adding anything. Or it can be used as a base for dips. Some times i make another container and blend it with herbs to eat with crackers. I also like to eat a scoop of it with half a banana and some ground flax seed in the morning. It's become a staple food in my fridge !

Yum  Vivian, Thanks for posting them. They sound delicious.

 Here are some holiday recipes that I use every year.   Thought that I would share them with you.   Enjoy,
Hugs and blessings ~~~ Vivian




PUMPKIN MOUSSE

 

1 can solid pack pure pumpkin

1 small package Jello SF Vanilla Instant pudding

¼ cup 1% lowfat milk

1 t. ground cinnamon

1- 8 oz. SF cool whip

 

Beat pumpkin, pudding, milk, and cinnamon.   Fold in Cool Whip till thoroughly blended.   Cover and chill.   For a big group you will need to double or triple the recipe.





 

                         SUGAR FREE  TURTLE PUMPKIN PIE

 

¼ cup + 2 T. Sugar Free Caramel ice cream topping, divided ( found on ice cream isle in most stores. )

1 Honey Maid Graham Cracker Crust

½ cup +2 T. pecan pieces, divided

1 cup cold milk

2 – 3.4 oz. ea. Jello SF Vanilla instant pudding

1 cup canned solid pack pumpkin

1 t. ground cinnamon

½ t. ground nutmeg

2 – 8 oz. tubs SF Cool Whip, thawed and divided

 

Pour ¼ cup SF Caramel topping into the crust; sprinkle with pecans.   Beat milk, pudding mixes, pumpkin and spices with a wisk till well blended.    Stir in 1 tub of Cool Whip.   Spread into the crust.   Refrigerate at least 1 hour.   Top with remaining cool whip, SF caramel topping and pecans before serving.




 

                                 SUGAR FREE PECAN PIE

 

1-9" pie crust

 

Oven 350*

 

4 eggs

1 1/3 cup splenda

1 cup Log Cabin SF Syrup

1/3 cup melted butter

1 cup chopped pecans ( can use whole but cuts better with chopped )

dash salt

 

Beat eggs, splenda, salt, syrup, and butter.   Pour into unbaked pie shell.   Arrange pecans on top ( won’t float to the top like reg. recipe ).    Bake 50 minutes or till knife inserted half way between center and crust comes out clean.   Cool and enjoy.

 

 

Nothing wrong with soup.  I wouldn't load up on broth though.  Lots of meat and veggies...comfort food!