I love to spend time with my Mother and seeing my friends and relatives lose theirs just makes me appreciate mine all that much more! On this shopping trip, my Mom was trying on clothes and we were laughing and cutting up. I was sitting on the floor outside the door and was chatting with her. As we were heading out, this older lady was coming out a couple doors down and she had tears in her eyes as she said, “I love listening to you two! I don’t have anyone to do that with now and I really miss my Mother.” OMG! It broke my heart!
OK, so we had a great time today (as we do every time we go somewhere) and you can see our entire fun trip (about 8:30 am until right at 1 pm. LOL!) in my Google+ photos, by clicking the image below.
Seriously, I love the Equal Canister! In addition to it being a better price than Splenda, it takes up so little room in my pantry compared to other items! See:
What can you make with Equal Sucralose? How about this:
Spaghetti Squash-Coconut Custard Pie
Prep Time: 5 minutes
Cook Time: 1 hour
Makes: 8 servings at under 120 calories
- ½ medium spaghetti squash
- 1 ½ cups Blue Diamond Original Unsweetened Almond milk
- 3 tablespoons flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup Eggbeaters
- 2 tablespoons light margarine
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons grated unsweetened coconut (mixed into other ingredients)
- 1 cup of canister-style Equal Sucralose
- 2 tablespoons grated unsweetened coconut (sprinkled on top before baking)
- Pinch of nutmeg
- Pinch of cinnamon
- Fat free Cool Whip
Cut medium spaghetti squash in half. Microwave one half, face down on microwave-safe plate, for about 8-10 minutes or until completely tender throughout. Save second half for another dish on another day (Just cover with clear wrap and place in fridge until ready to use). Allow cooked squash half to cool a bit. While squash is cooling, mix all other ingredients, except squash, last 2 tablespoons of coconut, nutmeg, and cinnamon together in a large bowl. When squash is cool enough to handle, shred pulp with 2 forks. Stir squash strands into custard mixture, and set aside.
Spray or grease a deep dish 9-10 inch pie plate. Sprinkle corn meal over bottom and sides of greased plate. Pour custard mixture into pie plate over cornmeal. Sprinkle the remaining coconut, nutmeg, and cinnamon on top. Bake at 350F for about 50 minutes or until a knife inserted in the center comes out clean.
Allow to cool. This is absolutely delicious topped with a bit of fat free Cool Whip or fat free Reddi-Wip.
TEN LUCKY 3 Boys and a Dog READERS COULD WIN:
I am very curious to see how many people read this post. LOL! I have some $2.00 off Equal Sucralose Coupons here at home and I am giving away 10 of them with this post. Simply leave me a comment telling me your favorite Spring Time Treat and I will choose 10 people to win them. That’s it, just your favorite Spring Time Treat. No bonus, No follows, No tweets – simple to do, just like the Equal Sucralose Canister!
This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias
Shopped at: Walmart Supercenter #853-Mobile