183496 homemade dairy free cream Recipes

all-purpose flour, divided, granulated sugar, baking powder, salt, dairy sour cream, eggs, vanilla extract, butter or margarine, softened, cinnamon chips, powdered sugar (optional), cinnamon galze (optional)

lean , boneless lamb, cut into 1-inch cubes, beef broth, salt, pepper, bay leaf, potatoes, peeled and cut into 1-inch chunks, onions, cut into wedges, sliced carrots, dried thyme, crushed, dried basil, crushed, cold beer or water, all-purpose flour, dairy sour cream, snipped fresh mint

plain fat-free yogurt, fat free cream cheese, sugar substitute (i use splenda ), sugar free fat free instant pudding mix (cheesecake flavor)

reduced-fat vanilla wafers (you can use regular or reduced fat , which is what i use), bananas, sliced (they should be black on the outside and very soft on the inside), fat free cream cheese (or 1/3 less fat , which is what i normally use), fat-free sweetened condensed milk (or regular or low fat , which is what i normally use), sugar free fat free french vanilla pudding and pie filling mix (instant. you may have to use 1 1/2 packages of 3.4 oz if they don tsp carry the 5oz packages), low-fat milk (i normally use the 1%) or 2 -3 cups skim milk (i normally use the 1%), fat-free whipped topping (i normally use the lite)

fat-free ricotta cheese, fat free cream, white cheese (or fat-free cream cheese), honey (you can skip it to save calories, but it does make a difference), liquid low-calorie sweetener (or to taste), water, unflavored gelatin, vanilla essence

fat-free vanilla wafer cookie crumbs , or any fat-free cookie crumbs of your choice, unsalted butter, melted, fat-free cream cheese, fat-free sour cream, sugar or substitute (recommended: splenda), eggs or 3/4 cup egg substitute, lemon zest, lemon juice, lemon zest, lemon juice, egg , plus 1 large yolk, sugar or substitute (recommended: splenda), unsalted butter, cut into bits, or any fat-free butter substitute

reduced-fat vanilla wafers, banana, sliced, ground nutmeg, fat-free milk, sugar-free instant vanilla pudding mix, fat-free cream cheese, rum extract, fat-free whipped topping, banana, sliced, ground nutmeg

water, salt, shredded cabbage, onion sliced, dairy sour cream, all purpose flour, prepared mustard, caraway seed, salt, pepper, paprika

onion thinly sliced, margarine, frozen green beans, thawed and drained, dairy sour cream, flour, salt, pepper, sharp cheddar cheese, soft breadcrumbs

eggs, separated, brown sugar, coconut, ground pecans or nuts, pudding-included butter recipe cake mix, dairy sour cream, amaretto, water, eggs, glaze, powdered sugar, cocoa, amaretto, butter, softened, corn syrup, water, ground pecans or nuts, maraschino cherries

unsalted butter, sugar, eggs, flour, baking powder, baking soda, salt, dairy sour cream, chopped (fresh ) pecans, icing, butter, sugar, vanilla, boiling water

eggs, separated, brown sugar, coconut, ground pecans or nuts, pudding-included butter recipe cake mix, dairy sour cream, amaretto, water, eggs, glaze, powdered sugar, cocoa, amaretto, butter, softened, corn syrup, water, ground pecans or nuts, maraschino cherries

sugar, butter, eggs, all-purpose flour, baking soda, salt, dairy sour cream, lemon extract, orange extract, vanilla extract, citrus syrup-1/2 cup orange juice , 1/4 cup orange liquer, 1/4 cup sugar, 2 tbsp fresh lemon juice

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

butter, granulated sugar, baking powder, ground nutmeg, baking soda, salt, mascarpone cheese or dairy sour cream, egg, all-purpose flour, powdered sugar glaze, white nonpareils (optional), seedless raspberry or strawberry preserves

graham cracker crumbs, ground cinnamon, buttermilk baking mix, sugar, all-purpose flour, margarine or butter (melted), dairy sour cream, eggs, vanilla

fat free cream cheese, softened, creamy peanut butter, sugar-free frozen whipped topping, thawed, sugar-free miniature peanut butter cups, for garnish (optional), graham cracker pie crust

water, unsalted butter, salt, all-purpose flour, eggs, cold nonfat milk, fat-free half-and-half, fat-free sugar-free instant vanilla pudding mix, fat free cream cheese (softened ), cool whip topping