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    428 recipes in


    Freddy Cat eats them all for me!
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    From Appropriate for diabetics as these are low in fat and carbs. You can use different flavors of jam or preserves to make these. 70 Calories; 12g Carb; 2.5g Total Fat; 1.5g Saturated Fat; 10mg Cholesterol; 2g Protein; 45mg Sodium; 3g Sugars. Exchanges per serving: 1 Starch.

    Recipe #279257

    9 Reviews |  By CoffeeB

    This is a spin-off of the famous chocolate Texas Sheet Cake. Just as fabulous w/an almondy taste.

    Recipe #258289

    This recipe is one of the hallmarks of my childhood. :) I believe it was my great grandmother's recipe on my Dad's side, and whenever a holiday came along the lemon mallobet wasn't far behind. It takes a bit of time and effort to prepare, but for a family celebration it was always worth it. I loooove this stuff. :) I know my great grandmother always used to make the recipe as is and fill ice cube trays with the mallobet to freeze. My mom always used to double the recipe and use a jello mold or a bundt pan for the main mixture. (I'd recommend doing the latter ;) ) Edit: To address some of the questions in Chef #799733's comment, the jelled mixture doesn't mix 100% with the egg whites. The trick to an even texture is to break up the jell fairly thoroughly before folding in the egg whites. The first few times I made this after my mom passed down the recipe I didn't mix it up well enough and it tended to have some odd inconsistencies in the texture. It's been a couple of years since I had the time to make this myself so I don't remember how long it takes for the sauce to thicken. The consistency changes from fairly thin to more like a cream soup or chowder before it's done. Also, the red and green decorations in the photo were done by sprinkling some cake/cookie decorations in the bottom of the bundt pan before I poured the mixture in. I also put some green food coloring on a long teaspoon and slid it down the outside edge of the bundt pan after I poured the mallobet into the bundt pan, just before I froze it. I hope this clears things up a bit. And I apologize for not responding directly. I don't have a premium membership :) Happy holidays!

    Recipe #185664

    2 Reviews |  By Sue Lau

    Has the perfect flavor to make a sweet ending to any autumn or winter meal.

    Recipe #267535

    This sorbet is creamy and lemony. If you like lemon-flavored desserts--you should really like this one!

    Recipe #219149

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

    Recipe #73825

    A light Fluffy very colorful salad, with a wonderful cherry flavor. Great for potluck or any family outing.

    Recipe #10088

    Another lovely cardamom recipe, this one is adapted from the fantastic 'The Great Scandinavian Baking Book' by Beatrice Ojakangas. You can buy cardamom already ground but I prefer grinding it myself in a mortar and pestle, it's much tastier.

    Recipe #88834

    10 Reviews |  By anme

    A tasty and comforting dish that is sure to please, can be made ahead in a large 9x13 OR in muffin tins!

    Recipe #243291

    Another recipe from my great German heritage!

    Recipe #206281

    A Weight Watcher recipe which is just divine. My rendition includes a lovely combination of Island Spices that will make you swoon. (3 points)

    Recipe #232807

    4 Reviews |  By PaulaG

    My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

    Recipe #91662

    Another recipe sent from Aunty Flo

    Recipe #186002

    2 Reviews |  By Annacia

    Bread pudding on the skinny side. It's diabetic friendly.

    Recipe #238420

    192 Reviews |  By Bev

    This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!

    Recipe #17943

    Simply the best! My Mom made these when I was little.

    Recipe #213358

    Mango is so good! Try it in this Colombian inspired dish! This makes a wonderful dessert, surrounded by fresh fruit. This must be refrigerated for about 2-3 hours before serving.

    Recipe #51149

    These were made at the Soho Charcuterie, a popular restaurant in New York in the 1980's. They are the perfect combination of a bittersweet chocolate flavor with a chewy consistency, studded with pecans and chocolate chips.

    Recipe #155131

    This simple and delightful sherbet requires no special ice cream-making equipment-just a fork. It has a tangy flavor and gives the illusion of rich creaminess. The sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks. Cook time is freezing time.

    Recipe #43355

    2 Reviews |  By ladypit

    This is a slight adaptation of a recipe I found in a magazine put out by Kraft foods. The original recipe called for making 6 cups but I made 10 and found that that number worked for us. Our tops got crusty and broke apart but that didn't stop us from eating and enjoying them! (Though they did get a tad bit messy.)

    Recipe #146738

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