Recipe(tried): Strawberry Fluff (low Carbs and low Fat)
Misc.STRAWBERRY FLUFF
2 small pkgs Sugar Free Strawberry Jello
1 Package Frozen Low sugar strawberrys (Thawed)
1 Container low Fat Cool Whip (Thawed)
1 4 oz pkg low or No Fat cream Cheese (softened)
Mix 2 cups boiling water with Sugar Free Jello. Add strawberrys. Let set in refrigerator 1 hour until starting to set.
Mix jello mixture with Low Fat Cool Whip and cream Cheese. Let set in refrigerator at least 6 hours. Makes a great low carb and low fat salad for your favorite meal.
2 small pkgs Sugar Free Strawberry Jello
1 Package Frozen Low sugar strawberrys (Thawed)
1 Container low Fat Cool Whip (Thawed)
1 4 oz pkg low or No Fat cream Cheese (softened)
Mix 2 cups boiling water with Sugar Free Jello. Add strawberrys. Let set in refrigerator 1 hour until starting to set.
Mix jello mixture with Low Fat Cool Whip and cream Cheese. Let set in refrigerator at least 6 hours. Makes a great low carb and low fat salad for your favorite meal.
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe(tried): Strawberry Fluff (low Carbs and low Fat) |
| Bob Lincoln NE | |
| 2 | ISO: Cool Whip substitute |
| Barbara, Netherlands | |
| 3 | Recipe: Just Like Cool Whip (Homemade Cool Whip) |
| Halyna - NY | |
| 4 | Thank You: Cool Whip Substitute |
| Barbara, Netherlands | |
| 5 | ISO: Just Like Cool Whip (Homemade Cool Whip) It didn't work? |
| Emily, Guatemala City | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!