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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. Remove yolks and place in food processor. Add mayonaise, mustard and sweet dill relish.

5 Tbsp. spring pan. Fill immediately or chill up to 2 hours. Preheat the oven to 325 degrees. Filling: use your mixer on the lowest speed. beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds. Stop and scrape. Add Vanilla, lemon juice and one egg at a time mix only until each egg is absorbed no more than 30 seconds at a time. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the springform pan so that is at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of 1/2 inch.

Scoop mixture into tomato cups. Garnish with pepper. Quick and Easy Sweet Pickles CarbsPerServing:47g total Effort:Easy Ingredients: One jar whole dill pickles (no garlic variety) 3/4 cup cider vinegar1 1/2 cups Splenda Tangy How to Prepare: Drain pickles well, rinse in cool water and drain again. Cover with cool water a second time and allow to sit for 15 minutes. Remove from water and drain well. Cut each pickle into 1/4" chunks (I use already SLICED pickles), and place back in cleaned pickle jar.

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