Thanks for the in-put to all of you !!!!
Non-chocolate? Not one that I’ve tried. However, here’s what I found on the Net.
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Lemon Cloud
Diabetic variation: Use sugar-free Jell-O and substitute 12 packets of Equal for the sugar.
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3 oz box lemon Jell-O
1 cup boiling water
8 oz package of cream cheese — softened
15 oz can evaporated milk
1 cup granulated sugar
1 teaspoon vanilla
In small bowl, dissolve lemon jello in boiling water. Place in refrigerator until it starts to thicken. Place the can of evaporated milk in the freezer, along with the large mixing bowl, to chill.
When jello begins to thicken (about the consistency of egg whites) and milk is chilled, proceed with recipe.
In small mixing bowl, beat the cream cheese and sugar until well blended. Add the thickened Jell-O and blend until well mixed, scraping down the sides often. In the chilled large mixing bowl, mix the well chilled evaporated milk and vanilla and beat until stiff peaks form. Fold in the Jell-O / cream cheese mixture and beat at low speed until well blended, scraping the sides of the bowl often.
Since all the ingredients are white, it is hard to tell if the Jell-O is well distributed, so blend thoroughly.
Divide the mixture among 6 footed dessert dishes and chill for several hours.
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Eggnog Pudding
This is a wonderful way to doctor up instant pudding mix to taste just like rich and fragrant eggnog. Use the sugar-free pudding or regular, depending on your dietary requirements. From Quick Cooking magazine.
2 cups cold milk
1/2 tsp ground nutmeg
1/4 tsp rum extract
1 small box instant vanilla pudding mix, sugar-free or regular
In a medium bowl, stir together the milk, nutmeg and rum extract. Add the pudding mix and beat for two minutes. Pour into individual serving dishes, garnish with additional nutmeg if desired, and chill until set.
Yield: 4 servings, 1/2 cup each.
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Low GI “Apple” Crisp
One of the toughest concepts of the Sugar Busters and other low GI diets is the limitation to consume fruit all by itself, not mixed with any other ingredients. Here is a mock Apple Crisp that is acceptable because it utilizes zucchini, a vegetable that has a low GI value. People never guess that this dish contains zucchini.
1 jumbo zucchini
1 cup fructose
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons 100% whole wheat flour
Topping:
1 cup 100% whole wheat flour
1/3 cup fructose
1/2 teaspoon cinnamon
3/4 cup rolled oats (regular)
1/2 cup butter, melted
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Peel and trim zucchini. Slice it lengthwise into quarters. Cut all the seeds out. Slice the zucchini into slices that resemble apple slices. You should have about 6 cups of slices. Boil the zucchini slices in the boiling water for 3 minutes. Drain well. Mix together the 1 cup fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons whole wheat flour. Sprinkle over the zucchini slices and toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square baking pan. Mix the remaining ingredients together to make the crumb topping. Distribute it evenly over the zucchini. Bake for 45 minutes, until topping is browned and crispy. May be served warm, cold or at room temperature. Yield: 6 to 8 servings.
I avoid Equal. Truvia for me.