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Cut each pickle into 1/4" chunks (I use already SLICED pickles), and place back in cleaned pickle jar. Combine vinegar and Splenda (I use equivalent in LIQUID Splenda, but I can't remember exactly how much). Bring vinegar and Splenda to a boil. Remove from stovetop and cool 5 minutes. Pour over pickles in jar and seal tight. Allow pickles to refrigerate a minimum of 48 hours. Approximately 2 carbs per whole pickle. 1g per serving Prep Time:30 Minutes Effort:Average Ingredients: 4 Jumbo Eggs - Hard Boiled 4 TBS Real Mayonaise 2 TBS Stone Ground Mustand2 TBS Sweet Dill Relish Paprika How to Prepare: Peel hard boiled eggs and cut each in half lengthwise.

Pour into mixing bowl. Add Splenda gradually (taste to desired sweetness) and beat well. Add eggs and beat well. Add bake mix and salt and beat well. Add Vanilla and mix in. Pour into greased 8" X 8" pan (you will need to spead it evenly into the pan) and bake at 325 degrees for 20-25 minutes. Check for doneness with a toothpick and if clean, remove from oven. If slightly underdone they will be more chewy. Let cool in the pan and cut into 16 pieces. ) 2/3 cup boiling water2 Cups ice cubes 8 ounces Cool Whip¨ How to Prepare: (1)Dissolve sf jello completely in boiling water stirring about 3 mins.

Blend until smooth. Using a spoon, place dollops of the mixture back into the egg halves. Sprinkle with Paprika for color on top of the yolk mixture. Toasted Spiced Walnuts Serves:(8) 1/4 cup servings CarbsPerServing:4 Prep Time:15 mintues Effort:Easy Ingredients: 2 cups walnuts 1 tablespoon Splenda 1 teaspoon sea salt 1/2 teaspoon garlic powder1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 tablespoon walnut oil How to Prepare: Plunge walnuts into a pot of boiling water, turn off pot and let stand 2 minutes.

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