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Sugar Free King Cake
2 8-ounce pkg. cream cheese, softened 1 1/2 cup powdered sugar replacement, depending on sweetness desired 2 eggs, separated 1 tsp. vanilla or almond extract 2 cans refrigerated crescent rolls (8 oz each) 1/2 jar Steel's Sugar Free Pie Mix
Preheat oven to 350 degrees. Beat cream cheese, powdered sugar replacement, egg yolks and extract together until smooth. Remove rolls from cans and arrange pieces around cookie sheet with points towards the center. Push the dough together, leaving center open. Spread cream cheese mixture on dough. Top with preserves. Fold dough over mixture and seal. Brush with beaten egg whites. Bake 25 to 30 minutes or until golden brown. Drizzle with glaze made of powdered sugar replacement and water. Color sugar substitute with food coloring and sprinkle over the cake.
Diabetic exchange: 1 bread or 1/2 nonfat milk and 1/2 bread. Calories for 1/4 cup: 81