148000 cal fat squash filling cooked pudding Recipes

splenda granular, sugar substitute, spaghetti squash, cooked, eggs, vanilla extract

squash, cubed and cooked tender, butter or 2 tbsp margarine, fresh orange juice, grated orange rind, fresh ginger, grated, nutmeg, salt and pepper

margarine, chocolate cookie crumbs , i use oreo baking crumbs, granulated sugar, evaporated milk , not sweetened condensed milk, low-fat milk, semi-sweet chocolate baking square, jell-o chocolate pudding and pie filling, not instant pudding, vanilla extract, whipping cream

cooked squash (i like to use a mix of zucchini and summer squash) sliced or diced, light stick margarine (or equivalent of butter buds for no fat, salt, black pepper, eggs (i use egg substitute for no cholesterol), fat-free milk (or smart balance lactose-free milk), cabot 75% reduced-fat sharp cheddar cheese (lactose-free) grated, buttery cracker crumbs (i use town house wheat), chopped onion

fat-free instant vanilla pudding mix or 1 package banana cream instant pudding, low-fat milk or 1 cup skim milk, fat-free sweetened condensed milk, fat-free cool whip, ripe bananas, reduced-fat vanilla wafer

fat-free mayonnaise (i use smart beat), rice vinegar, splenda sugar substitute, sesame oil, soy sauce (i used the light kind with less sodium), water, garlic powder

fat-free ,soium-reduced chicken broth, frozen cooked butternut squash, butter, grated orange peel, maple syrup, salt, fresh ground pepper

fat-free milk, cook-and-serve vanilla pudding mix, vanilla extract, reduced-fat peanut butter, cubed french bread, chopped dry roasted peanuts, semisweet chocolate chips

fat-free milk, sugar-free fat-free instant vanilla pudding mix, reduced-fat vanilla round wafer cookies (recommended : reduced fat nilla), bananas, sliced, fat-free whipped topping (thawed from frozen ), optional

fat-free milk, sugar-free fat-free instant vanilla pudding mix (recommended : jell-o), coconut rum, lime juice, canned crushed pineapple packed in juice, not drained, fat-free whipped topping, thawed from frozen, pineapple wedges, for optional garnish, lime slices, for optional garnish

fat free cream cheese, brown sugar, reduced-fat sour cream, vanilla extract, lemon extract, ground cinnamon, low-fat milk, instant vanilla pudding, fresh fruit

squash , of choice cooked (pumpkin, kabocha, butternut, buttercup, etc.), vanilla-flavored soymilk, firm silken tofu, pumpkin pie spice, nutmeg

zucchini (courgettes), yellow squash, cold cooked brown rice, garlic cloves, minced, ground pepper, water, tomato, seeded and diced, fresh basil, chopped, fresh parsley, chopped, parmesan cheese, grated

all-purpose flour, quick-cooking oats, sugar, baking powder, baking soda, salt, ground cinnamon, egg whites, corn syrup, vanilla, raisins, fat free nonstick cooking spray (or whatever you choose to grease the pan)

sugar free fat free french vanilla pudding and pie filling mix (must be cook and serve pudding, not instant, it won tsp work), sugar-free lemon gelatin, water

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

non-fat vanilla yogurt, nonfat milk, banana, fat free instant chocolate pudding mix

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)