Snack Archives » Page 10 of 10

Cotton Candy Cookies

These light and fluffy cookies are made with egg whites, granulated sugar replacement and flavored with orange. Melt in your mouth goodness.

Mexican Bean Dip

Loads of South of the Border flavor but not many Calories! Use this dip to dip your taco chips in – or anything else you enjoy dipping.

Lemon Pie

Pretty simple lemon pie to whip up on a hot summer day. Sugar free pudding, skim milk, Crystal Light Lemonade mix, fat free Cool Whip and two prepared Graham crusts.

Pumpkin Cheesecake

This is a wonderful reduced sugar pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Carrot and Oatmeal Cookies

Lots of healthful ingredients in these tasty carrot cookies! Honey, whole wheat flour, spices of cinnamon, nutmeg and allspice with oatmeal, nuts, raisins and of course, grated carrots.

Apple and Honey Scones

Ingredients: 2 cups all purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 Read more»

There are early historical documents in which Shakespeare is noted to have drank “small beers.” This European brew, actually made from an early colonial American recipe, contained 2-12-percent alcohol, and was considered a light, social drink made from herbs, berries and bark. During American Colonial times, root beer was introduced along with other beverages like Birch Beer, Sarsparilla Beer, and Ginger Beer. Only root beer would emerge as a longtime favorite.

Powdered Sugar Replacement

Powdered sugar is most commonly used in frostings. To use powdered sugar to decorate your cakes, brownies, cheesecakes etc., use a stencil or cut waxed paper into 1/4 inch wide strips. Place stencil or strips in a diagonal pattern on top of your cooled dessert. Place confectioner`s sugar in a tea strainer, then tap it lightly to dust your bar surface. Carefully remove the stencil or strips to reveal your pattern.