Desserts!!!

To all my fellow Mayers...... Has any one had any desserts other than SF popsicles, SF jello, SF pudding???? I am going crazy with head hunger for some chocolate candy, cookies or cake!!!! It seems to get worse daily. I saw Vickie D's post about the Sorbee Cookie but she did not say where she got it from. Any help would be greatly appreciated. I am scared to death to cheat for fear of dumping so I am trying desperately to find something safe that will satisfy this craving. Andrea 262/230

Made these cookies over the weekend. No guilt at all. Just peanut butter, splenda, an egg and vanilla. They are pretty good. Took them to a gathering today and non-ops went back for seconds of them. Good sign! http:// www.foodnetwork.com /food/cooking/recipe/0,,FOOD_9936_30607,00.html Remove the spaces from the URL. Best wishes, Kathy

Hi Kathy! Thank God for Paula Dean...I made the cookies before her show was even over...awesome!! My husband even liked them... Shaun

Shaun, Rich ran out to get more peanut butter and vanilla right after the show ended! LOL! I took a batch to friend's house yesterday and everyone went for seconds. Kathy

Here's a re-post from the main board: Desserts: Chocolate Lover's Cheesecake Makes 1 - 9 inch springform pan (12 servings). 2 (8 ounce) packages cream cheese, softened low fat 7/8 cup splenda 1/2 cup unsweetened cocoa powder 2 tsp vanilla extract 2 eggs 1 cup semisweet sugar free chocolate chips (can make by breaking/chopping a SF choc. bar) 1 (8 ounce) container FF sour cream Sugar Free Cookies and butter for Crust (whatever flavor cookies you want) 1 Directions 2 To make cracker crust, stir together crumbled SF cookies and 3 /3 c butter 4 Press mixture onto bottom and halfway up side of 9 5 inch springform pan. Preheat oven to 375 degrees F (190 6 degrees C). 7 In large mixer bowl, beat cream cheese, 3/4 cup splenda, 8 cocoa, and 1 teaspoon vanilla until light and fluffy. Add 9 eggs; blend well. Stir in chocolate chips. Pour into the 10 prepared crust. 11 Bake for 20 minutes. Remove from oven and let cool 12 for 15 minutes. Increase oven temperature to 425 degrees 13 F (220 degrees C). 14 In a small bowl, stir together sour cream, remaining 2 15 tablespoons splenda and remaining 2 teaspoons vanilla. Stir until 16 smooth. Spread evenly over baked filling. Bake 10 minutes. 17 Remove from oven to wire rack. With knife, loosen cake from 18 side of pan. Cool completely; remove side of pan. 19 Refrigerate before serving. Cover; refrigerate leftovers -- If any. ***************** Butter-Pecan Cheesecake Pecan Cookie Crust 1 stick butter, softened 1/2 cup Splenda 3/4 cups vanilla flavored whey protein powder 3/4 cups chopped pecans 1/2 tsp salt Butterscotch Filling 3 packages (8 oz) cream cheese, softened 3/4 cup Splenda 3/4 cup sour cream 2 tsp butter flavoring 1 Tbs vanilla extract 1 Tbs blackstrap molasses 4 eggs 1 Preheat oven to 325. Beat butter & Splenda together until light & creamy. Beat in protein powder, pecas & salt. Spray a springform pan with nonstick cooking spray, & press the crust evenly & firmly into the bottom of the pan, plus far enough up the sides to cover the seam at the bottom. Bake for 12-15 minutes until lightly golden brown. Set aside to cool. 2 Use an electric mixer to beat cream cheese until smooth. Then beat in Splenda & sour cream - mix well. Beat in the butter flavoring, vanilla, molasses; then beat in the eggs - one by one... beat until very smooth & creamy. 3 Pour mixture into the crust. Place cake in the oven, and on the oven rack below it (or on the floor of the oven), place a pie pan of water. Bake for 1 hour. Chill well before serving. 4 YIELD: 12 servings, 9 grams carbohydrates, 1 gram fiber, 18 grams of protein (this includes the crust). ********************** White Chocolate Pie 1 box sf chocolate pudding 1 c skim milk 1/2 containter coolwhip (8oz container?) mix pudding with milk, whis****il thick add coolwhip...spread in bottom of graham cracker pie crust repeat with white pudding... refrigerate for at least 1 hour before serving. I sometimes spirinkled plain coco on top to liven it up. and a dollup of coolwhip in the middle. ***************************** Peanut Butter Chocolate Pie (Pruetty Chic) 1 1/2 cups cold Carb Countdown Milk 1 package SF Choclate Flavor Instant Pudding (4 serving size) 3 1/2 cups (8oz.) COOL WHIP Whipped Topping, thawed 1 cup chopped peanut butter cup candies (SF) 1 package chocolate crumb crust (SF) *Pour milk into large bowl. Add pudding mix. Beat with wire whis****il well blended, 1 minute. Let stand 5 minutes. *Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm, about 6 hours or overnight. *Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. ****************************** Toffee Bar Crunch Pie (Pruetty Chic) 1 1/2 cups cold Carb Countdown milk 1 package SF Vanilla Instant Pudding ( 4 srv. sz.) 3 1/2 cups (8oz.) COOL WHIP Whipped Topping, thawed 1 cup chopped chocolate covered toffee bars (SF) 1 package graham cracker crumb crust *Pour CC milk into large bowl. Add pie filling mix. Beat with wire whis****il well blended, 1 minute. Let stand 5 minutes. *Fold in whipped topping and chopped toffee. Spoon into crust. Freeze until firm, about 6 hours or overnight. *Remove from freezer and let stand 10 minutes to soften before serving. Store any leftover pie in freezer. When I made these I used Fat Free milk, Sugar Free Candies, and Fat Free Cool Whip. Sometimes you can also find low fat graham crust. Even with the healthier substitutes, these pies were delicious. 0mg Cholesterol; 105m Sodium; .5g Fiber. Food Exchanges: 1/2 skim milk **************************** Mostly SF Black Forest Trifle 1 box of Betty Crocker Low Carb Brownie mix 1 box sf chocolate pudding mix 1 can of sf cherry pie filling 2 cups cool whip, thawed Prepare brownies and pudding according to directions. Cool brownies in pan, chill pudding for 30 minutes Layer brownie cubes in bottom of trifle dish spoon half of cherries over brownies, layer 1 cup of pudding over cherries, layer half of cool whip over pudding. Repeat layers Top with chocolate curls, more sf cherries and cool whip. ******************************** SF Cheesecake (from a WLS Yahoo Group/Staci B) 1 GRAHAM CRACKER PIE CRUST 1 8 OZ FF SOURCREAM 1 8 OZ FF CREAM CHEESE 1/3 CUP SPLENDA 1 TUB OF COOL WHIP MIX THE INGREDIENTS TOGETHER AND POUR IN CRUST AND LET CHILL. ********** Sugar Free Strawberry Cheesecake Bars (Mike W) Glaze: 3 cups water 4 Tbs cornstarch 2 boxes strawberry (or raspberry) sugarfree Jello 7-8 packets Splenda sweetener Mix cornstarch and water. Bring to a boil, stirring constantly. Boil for 1 minute; remove from heat and let cool slightly. Add Jello and Splenda and stir till dissolved. Set aside, stirring occasionally. Crust: 1 1/2 cups flour 3/4 cup butter (1 1/2 sticks) Combine butter and flour with pastry blender or for****il small granules form. Pat evenly into bottom of 9 x 12 cake pan. Bake at 350 until golden. Let cool. ********************************** Cheesecake: 2 boxes instant sugarfree vanilla pudding mix 3 cups skim milk 8 oz fat free cream cheese, softened With mixer, combine milk and cream cheese until smooth. Add pudding and mix well. Spread over cooled crust. Pour glaze evenly over cheesecake and chill untill firm. ************* Sugar Free Low Fat Strawberry Banana Cheesecake (recipegoldmine.com) 1 package FF cream cheese 1 package SF strawberry-banana gelatin 2 cups SF low fat whipped topping Fresh strawberries Fresh bananas, peeled and sliced 1 graham cracker crust Dissolve gelatin with 1/2 cup boiling water. Mix into cream cheese until smooth. Fold the whipped topping into this mix. Cut the strawberries and bananas lengthwise, so that cut edges are flat. Line the bottom of crust with the fruit. Cover with the cheesecake mix. You can add another layer of fruit in the middle if you like. Top with fresh strawberries and bananas quartered. Refrigerate until set. SPLENDA PEANUT BUTTER COOKIES 1 cup Power Butter or reg PB 1 cup Splenda 1 egg Optional 1 T vanilla Mix & drop, roll, or press out. Bake at 350 for about 12 minutes.

Andrea, Dairy Queen has a no sugar added Dilly Bar. It does have 4 grams of sugar for the entire ice cream bar and it is very good. I tried one and I couldn't eat all of it at one time. I ate about a third of it and the next day the rest. It did not bother me. It has a chocolate coating on the outside and vanilla (not real vanilla) on the inside. It's good!!

Dear Andrea, You are gonna think I'm whacked, but... I keep 3 Viactiv Calcium chews with me during the day. When I get that "I need something sweet" feeling, I just pop one into my mouth and chew... 20cal 500mg calcium and 200mg of Vitamin D.... Not an unhealthy snack by any means.... Not a bad change for someone who contemplated moving to Hershey PA to be closer to her favorite snack.... Kate Z 313/???/125

Andrea, Check out this website for some good SF recipes, http://www.weneedsugarfree.com/. Also, If you go to the bariatric eating website, they have a bunch of sweet treats to check out. I also have found that the Viactivs are a good fix for a sweet craving, plus you get that extra 500 of calcium to boot. Take care, J

There are quite a few sugar free cookie brands out there: "Mother's", "Murray's", and a few others I can't think of right now. They have everything from Oreo type cookies to chocolate covered wafers to shortbreads to peanut butter and all of them I've tried are great. I find them at Wal-Mart or my grocery store! Michelle

Right now fruit is satisfying my sweet tooth. I'm loving it!