Make a custard of the eggs, milk, and liquid sweetener. Soak the gelatin in a small amount of water and add enough hot custard to dissolve the gelatin. Cool. Add cream, vanilla, salt, and gelatin to custard. Strain and freeze. This will still be palatable and contain even fewer calories if all of the milk […]

ICING 100 g Dark chocolate 1 dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make […]

In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven […]

Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended. Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake […]

Note: Combine the orange juice and ice cubes to make 1 cup. Mix gelatin and boiling water until gelatin is dissolved. Add orange juice and ice cube mixture. Stir until ice cubes are dissolved, add milk. Chill and garnish with orange slice if desired. Also try this with 1/2 cup strawberry puree in place of […]

THE SYRUP 2 1/2 c Sugar 3 c Water Piece of stick cinnamon 2 or 3 whole cloves Mix farina with cinnamon and set aside. Cream butter in a bowl. In another bowl, beat egg yolks with the sugar until thick. Add to the butter and beat very well. Beat egg whites until stiff. Then […]

In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of e filling before serving. Refrigerate leftovers.

Combine pecans, flour, margarine. Press into 9×13 pan, bake at 350 for 20 minutes. Combine cream cheese with icing sugar and spread on cool base. Cover with half of cool whip. Cover with mixed puddings. Cover with rest of cool whip, and sprinkle grated chocolate on top.

In measuring cup, dissolve coffee in boiling water; set aside. In heavy saucepan, combine cream and sugar. Bring just to boil, stir constantly, over medium heat. Add butter, chocolate pieces and coffee; stir until smooth. Remove from heat. In small bowl, beat egg yolks. Gradually stir in 2 tbls chocolate mix; mix well. Return to […]

-FROSTING – 1 Box creamy frosting mix 2 Boxes confectioners sugar 1 c Shortening 1 c Milk Mix in a 13 x 9 ungreased pan with a fork. Bake at 350 for 35-40 min.