Sugar Free Icream Cake Food

SUGAR FREE CREAM PUFF CAKE

Steps:

• Preheat oven to 400'.
• Boil water and margarine in a saucepan.
• Remove from heat.
• Stir in flour.
• Add eggs, one at a time, mix well -- it will be sticky --( You may use an electric mixer).
• Spread mixture into a 9 X 13 inch pan and bake 25-30 minutes or until lightly browned. Cool.
• Combine pudding and milk.
• Blend in cream cheese until smooth.
• Spread over cooled cake.
• Beat heavy cream until the consistency of whipped cream ( forms stuff peaks.
• Then beat in sugar substitute.
• Spread whipped cream evenly over pudding layer.
• Refrigerate about 2 hours before serving.

SUGAR FREE ICREAM CAKE

Steps:

• 1. Take ice cream out of freezer and let soften while preparing the pan and ice cream bars. Prepare a cheesecake pan by lightly spraying with Pam.
• 2. Cut the ice cream bars in half and arrange around the pan standing on end. Spread one flavor of ice cream on the bottom of the pan.Then lay ice cream bars flat on top ( I usually use 2 1/2 bars. Then spread another layer of another flavor on top of that and ice cream bars on top again. Then spread last flavor on top of ice cream bars and top with cool whip.Cover with plastic wrap and freeze overnight or at least till firm.
• 3. Take out and let stand at room temp for about 15 minutes. remove sides of cake pan. Slice and serve.

SUGAR-FREE CHOCOLATE CAKE ROLL

Steps:

• Cake.
• Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
• Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
• In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
• Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
• Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
• Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner's sugar and toasted sliced almonds, if desired.
• Chill. To serve, slice diagonally into pieces.
• For best results, eggs should be at room temperature before using.
• Whipped Frosting.
• Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
• Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.

FAT FREE SUGAR FREE CHEESECAKE ICE CREAM

Steps:

• Blend all ingredients in blender and freeze in ice cream maker according to manufacturer's instructions.
• Pack into containers and freeze until solid or eat right after it comes out of the ice cream maker.