I need a quick and easy sugar free dessert recipe?

its for my little cousin thats 5 and cant have sugar because thats what causes her exama and i need the recipe today (today is may 3rd 2008)I need a quick and easy sugar free dessert recipe?
Get a box of Graham cracker crumbs, use the directions on the back of the box for pie crust except instead of sugar use splenda. Get a box of sugar free chocolate pudding, make that. Fill pie crust with pudding and top with either home aide whipped cream with spenda or buy a container of sugar free cool whip. Pretty easy and kids love chocolate pie. He wont even know it's sugar free.





or





Buy sugar free angel food cake and top with fresh strawberries and sugar free whipped topping.I need a quick and easy sugar free dessert recipe?
i cut sugar out of my diet a few weeks ago but i still couldn't ignore my sweet tooth so i found this recipe online, it's made with a sugar substitute so it's sugar free and tastes really good too





Ingredients


1 cup butter (softened)


2 eggs


2 tsp vanilla


1 cup Zsweet 庐 all natural


1/2 brown sugar


2 1/4 cups flour (for an extra healthy cookie, use whole wheat flour)


3/4 tsp baking soda


3/4 tsp salt


12 oz chocolate chips of choice





Method


1)Preheat oven to 350 degrees.


2)Mix together butter, sugar, Zsweet 庐 all natural until smooth.


Add in eggs one at a time. In a separate bowl mix together flour, salt and baking soda. Combine dry ingredients to the butter mixture a little at a time until smooth. Add in chocolate chips.


3) Spoon batter onto a greased


cookie sheet and slightly


flatten the tops of each


cookie. Bake for 9-12


minutes.
Have you tried Jello?





they make it in sugar free %26amp; your immagination to make it interesting.





You can also get it ready made, in snack cups, both in jello gelatin %26amp; in jello pudding - sugar free. In a pinch, it is quick.
Fresh fruit is nature's candy.
Use SUGAR-FREE/FAT-FREE ingredients in recipes.











CHOCOLATE ECLAIR CAKE


(NO BAKE)





INGREDIENTS:





1 large package Vanilla instant pudding


1 small package Vanilla instant pudding


3 1/2 cups milk


1 8oz. container Cool Whip


1 box Honey Graham Crackers





DIRECTIONS:





1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.


2.) Fold in Cool Whip.


3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.


4.) Make a second layer of crackers and pour remaining pudding over crackers.


5.) Make a 3rd layer of crackers over pudding.


6.) Prepare Topping.





Topping





Beat until smooth with mixer:





6 Tablespoons cocoa


2 Tablespoons cooking oil


2 Tablespoons softened margarine


1 teaspoon vanilla


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar





Spread evenly over chilled cakes. Refrigerate overnight before serving..











Kreamy Kool-Aid Pie





1-(6 g) package un sweetened Kool-Aid powdered drink mix


1-(14 oz.)can sweetened condensed milk


1-(8 oz)container Cool Whip frozen whipped topping, thawed.


1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)


Cool Whip for top (optional)





1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.


2. Fold in Cool Whip.


4. If desired, spread more Cool Whip on top.


5. Chill for a minimum of 4 hours.





I鈥檝e used: Strawberry鈥herry鈥emon-lime (Key-Lime Pie)鈥?Lemonade (Lemon Pie鈥ight add some yellow food coloring for a more lemony look.)








5 Minute Key Lime Pie





1/4 cup water


1 pkg. (4 serving size) sugar-free lime flavor Jell-o (gelatin)


2 containers (6 oz. each) fat-free (Weight Watcher鈥檚) Key Lime Pie yogurt


1 8oz. tub fat-free whipped topping


1 reduced-fat graham cracker pie crust





1.) Heat water to boiling in microwave, whisk in gelatin.


2.) In large bowl combine gelatin %26amp; yogurt.


3.) Fold in whipped topping.


4.) Spread in pie crust.


Refrigerate until set.











EASY CHOCOLATE PIE





Mix together, thoroughly:


1 can Eagle Brand condensed milk


1 small pkg. Chocolate Fudge instant pudding





Add %26amp; mix together:


1 small tub of Cool Whip





Pour into a graham cracker crust pie shell - refrigerate.





Serve with more Cool Whip (optional )





Variations: Use any flavor pudding you like.











.








PUMPKIN PUDDING





INGREDIENTS:


1 small box vanilla pudding


1 cup milk


1 cup canned pumpkin (NOT pumpkin mix)


1 teaspoon cinnamon


1/2 teaspoon ginger


1/4 teaspoon gloves





DIRECTIONS:


Combine pudding mix and milk in mixing bowl, mix well. Add pumpkin and spices. Mix thoroughly. Pour into serving dishes, chill until set.





Hint:


I have used butterscotch pudding,


Can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon/ginger/ gloves spices.


For a lower calorie pudding use fat-free pudding %26amp; skim milk.








PINEAPPLE WHIP





MIX THOROUGHLY:


20oz. can crushed pineapple (Do not drain!)


1 small package White Chocolate Instant Pudding





ADD %26amp; MIX THOROUGHLY:


16oz. Vanilla Fat-Free Yogurt





ADD %26amp; MIX THOROUGHLY:


8oz. container Fat-Free Cool Whip





Refrigerate about an hour before serving.














DIRT PUDDING





INGREDIENTS:


1 pound bag of Oreo鈥檚


1 large box of instant vanilla pudding


1 small container of Cool Whip


1 Tablespoon powdered sugar





INSTRUCTIONS:


1.) Crush 3/4 bag of Oreo鈥檚 and spread in 9 x 13 baking dish.


2.) Make pudding as directed on package.


3.) Add Cool Whip %26amp; sugar, spread over crushed Oreo鈥檚.


4.) Crush remaining Oreo鈥檚 and sprinkle on top of pudding mixture. Refrigerate.











This is my way of making banana pudding....how do you make yours.





I usually double the recipe....never any left-overs.





Ingredients:


Bananas


Use instant Banana pudding or vanilla pudding fix by directions on box.


Cool Whip...add to pudding mix thoroughly.


Vanilla wafers


Toasted coconut.





Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.)


Add a layer of sliced of bananas


Gently cover with a layer of 1/2 pudding mixture.


Make a second layer of wafers, bananas %26amp; pudding.





Top with some toasted cocout and/or crushed vanilla wafers.
mary's bell cookies





As a mother of seven, my grandmother was always in the kitchen and often made these bell-shaped cookies. Now, when I make them for my father from her handwritten recipe, he says the taste takes him back to his childhood.





Servings: Makes about 5 dozen cookies.





IngredientsFor filling


1/3 cup packed light brown sugar


1 tablespoon unsalted butter, softened


15 to 18 maraschino cherries (from a 10-oz jar), including 3 tablespoons juice


1 1/2 cups finely chopped pecans (5 oz)


For cookies


3 cups all-purpose flour


1 teaspoon ground ginger


1/2 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon instant-coffee granules or instant-espresso powder


1 1/4 cups packed light brown sugar


1 cup vegetable shortening (preferably trans-fat free), at room temperature


1/4 cup dark corn syrup


1 large egg


1 tablespoon heavy cream





Special equipment: a 2 1/2-inch round cookie cutter; a small offset spatula





PreparationMake filling:


Stir together brown sugar, butter, and 3 tablespoons cherry juice until combined, then stir in pecans. Set cherries aside.


Make cookies:


Put oven racks in upper and lower thirds of oven and preheat oven to 350掳F.





Whisk together flour, ginger, baking soda, salt, and coffee.





Beat together brown sugar and shortening in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 6 to 8 minutes. Add corn syrup, egg, and cream and beat until combined well.





Reduce speed to low and add flour mixture, then mix until combined.





Roll out one third of dough between 2 sheets of wax paper to 1/8-inch thick (about 15 by 11 inches). Chill dough on wax paper on a baking sheet until slightly firm, about 10 minutes. Cut out as many cookies as possible with cutter and transfer with a metal spatula to 2 ungreased large baking sheets, spacing them 1/2 inch apart. Roll out, chill, and cut remaining dough in same manner. Reserve scraps.





Center 1/2 teaspoon nut filling on lower half of each cookie, then, using spatula, fold sides in toward center to form a cone. (Dough may crack along fold; part of filling will be exposed.)





Stem and quarter cherries. Place 1 cherry quarter over exposed filling on each cookie to make bell clapper.





Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 16 minutes total. Transfer to racks to cool completely.





Reroll scraps, then make more cookies in same manner (reroll only twice), baking them on cooled sheets.





Cooks' note:


Cookies keep in an airtight container at room temperature 3 days.





Blossom-topped cupcakes





Servings: Makes 16 cupcakes.








Ingredients


16 (2 1/2-inch) paper muffin-cup liners


2 cups cake flour (not self-rising)


1 teaspoon baking powder


1/2 teaspoon salt


2 sticks unsalted butter, softened


1 1/2 cups granulated sugar


4 large eggs


1/4 cup whole milk


1 teaspoon vanilla





For frosting


2 (8-oz.) packages cream cheese, softened


1 cup confectioners sugar


1 teaspoon fresh lemon juice


1/4 teaspoon rosewater (optional)





Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar





PreparationMake cupcakes:


Preheat oven to 350掳F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.


Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.





Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.





Make frosting:


Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth.





Frost cupcakes and garnish.





Cooks' notes:


鈥?You can make cupcakes 1 day ahead (leave them unfrosted) and keep them in an airtight container at room temperature.


鈥?Frosting may be made 2 days ahead and chilled, covered (beat until smooth before using).











Summer berry shortcakes with tangy lemon cream


: Makes 8 servings.








Ingredients Berries


1 lb fresh strawberries, cored and halved


2 containers (5.6 oz each) fresh blackberries


2 containers (4.4 oz each) fresh blueberries


1 container (6 oz) fresh raspberries


1/3 cup sugar


2 tbsp chopped fresh mint


2 tbsp fresh lemon juice


Lemon cream


1 cup fat-free sour cream


3 tbsp sugar


2 tsp grated lemon zest





Shortcakes


2 1/3 cups all-purpose flour


2 tbsp sugar


1 tsp baking powder


1/2 tsp baking soda


1/2 tsp salt


1/8 tsp ground nutmeg


5 oz unsalted butter,cut into very small pieces and chilled


1 cup plus 2 tbsp lowfat buttermilk





PreparationFor berries:


Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight. For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.


For shortcakes:


Heat oven to 400掳. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.





To serve:


Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.