|Halliday's New England Food Explorer|
|by Fred Halliday|
Twelve culinary tours through the highways and backroads of six New England states provide a close-up look at some of the region's finest restaura...
Results 1 - 10 of 30 for cream cheese diabetic
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Mix first four ingredients. Refrigerate. Roll out on a lightly floured work surface and cut into small circles. Wash and dry fruit (apricots, dates, ...
FILLING: Mix the ... prepared as directed, cream cheese, and powdered ... baked pie crust (or graham cracker crust). Top with cherry topping and chill.
Mix Jello with ... aside. Beat the cream cheese into Jello. Fold ... servings. Substitutions: 1 serving equals 1/2 fat substitution and 1/2 fruit substitutes.
Whisk all ingredients together until smooth. Yield: about 1 1/4 cups. Per Serving: 46 calories 3 gm carbohydrates 2 gm protein 3 gm fat Exchanges: 1 ...
Cream cheese and milk thoroughly. Add sweetener, salt and vanilla. Add coloring last, if desired. Makes 1/3 cup frosting.
Finely crush cookies ... Chill. Whip cold cream until stiff. Combine ... with softened cream cheese. Spread evenly ... dollops lightly with nutmeg. Serves 6-8.
Bring cream cheese to room temperature. ... refrigerate for one hour. Note: You may also substitute any flavor Crystal Light to make a variety of cheesecakes.
Bring cream cheese to room temperature. ... think you will love this. You may also substitute any flavor Crystal Light to make a variety of cheesecakes.
Drain fruit, reserving ... Mix well. Beat cream cheese into warm mixture. ... 45 minutes. Fold in pecans, Cool Whip and lemon juice (if using pineapple).
Blend cream cheese and sour cream ... minutes or until top is brown. Filling: Cook fruit over low heat in water until thick. Let cool. Spread over dough.
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