Cranberry Sauce

Hi Everyone, Well, Thanksgiving is this week, and I need a recipe for sugar-free cranberry sauce. I've never made homemade cranberry sauce before, I always used the canned stuff, but I'm sure it has lots of sugar and won't be a good choice for me. Anyone have a recipe that I can use? While we are at it, if you have any holiday recipes that would be great for us to use - like a low-carb, sugar free pumpkin pie, or a way to do sweet potatoes etc., please post them here - I'm sure all of us can use some ideas. Thanks in advance. Kathy Bilodeau

Hi Kathy, Happy Holidays. Buy a bag of fresh cranberries and and orange, and follow the recipe on the bag. Use slenda instead of sugar.

Hi Kathy I was looking for special pumpkin pie and found from special holiday recipes from www.bariatriceating.com. I am going to make sugar free pumpkin gingersnap pie. Sounds good to me. Happy Thanksgiving to all of you!!! Hugs Kathy K

2 teaspoons unflavored gelatin (about 2/3 packet) Juice and rins of 1 orange (about 1/3 cup juice) one 12-ounce package fresh cranberries 1 cup splenda granular Sprinkle the gelatin over 2 tablespoons water in a small measuring cup and set aside for 2 minutes without stirring. Quarter the orange rinds. Combine the cranberries, orange juice, orange rinds, and 1/2 cup water in a medium saucepan, and cook over medium-high heat, about 10 minutes, until the berries pop and the mixture is very soft. Remove from the heat, remove and discard the orange rinds, and stir in the splenda and the gelatin mixture until dissolved. Transfer to a deecorative bowl or mold and chill several hours or overnight. Per 2-tablespoon serving: calories - 10 fat - 0 gr carbs - 4.5 gr protien -

spiced pumpkin custard vegetable cooking spray 3/4 cup splenda granula 1/2 teaspoon table salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large eggs One 15-ounce can Libby's 100% Pure Pumkin (not pumpkin pie filling) One 12-ounce can low-fat evaporated milk (not sweetened condensed milk) whipped cream sweetend with spenda or reddi-sip Preheat the oven to 325 degrees. Lightly spray eight 1/2 cup ramekins or custard cups with vegetable cooking spray and place in a large roasting pan. Mix the splenda, salt, cinnamon, ginger, and the cloves in a small bowl. Beat the eggs in a large bowl. Blend in the pumpkin and spice mixture. Gradually blend in the evaporated milk. Ladle the filling into the prepared ramekins. Pour very ho****er into the roasting pan to come about halfway up the sides of the ramekins. Bake for 25 to 30 minutes, or until a think knife inserted near the center of the custard comes out clean. Carefully remove the ramekins from the ho****er. Serve warm or chilled. Top with splenda sweetend whipped cream or a squirt of Reddi-wip before serving, if desired, pumpkin pie 2 cups sugar-free gingersnap cookies 2 tablespoons salted butter, melted spiced pumpkin custard (see recipe above) Whipped cream sweetened with splenda Preheat the oven to 325 degrees. Place the cookies in a food processor and pulse with the buter until you have moist, fine crumbs. Divide the mixture and press evenly into two 8-inch pie plates. Bake 10 to 12 minutes, until the crusts just start to color. Cool on a rack while preparing yhe filling. Leave the oven on at 325 degrees. Divide the pumpkin custard filling between the two pie plates. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cool, then chill. Serve with a dollop of splenda sweetened whipped cream. each pie makes 8 servings each serving: cal - 113 fat - 5 gr carbs - 12 gr protein - 3.5 gr Note: Sugar acts as preservative in deserts; because this pie is sugar-free is must be kept in the refrigerator

I found this one online, haven't tried it, but looks pretty good: Sugar Free Pumpkin Cheesecake Recipe (Reduced Fat) Brought to you by the Whey Protein Institute - www.wheyoflife.org Crust Ingredients: 1/3 cup Soft Butter 1/3 cup Splenda®, ganular 1 1/2 Tbsp. Whey Protein Powder* 2 Tbsp. Water 1 1/4 cups Flour Filling Ingredients: 3/4 cup Splenda®, ganular 3 Tbsp. Whey Protein Powder* two 8 oz packages Reduced Fat Cream Cheese one 16 oz can Pumpkin 1 Tsp. Cinnamon 1 Tsp. Cloves 1 Tsp. Ginger 1 tsp. Nutmeg Crust Directions: Cream butter and Splenda® until fluffy. Add whey protein* and water and blend. Add flour and mix well. Press dough into bottom and two inches up sides of a nine inch spring-form pan. Bake at 350ºF for five minutes. Filling Directions: Blend together Splenda® and whey protein*. Add cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed. Pour filling into crust. Bake at 350ºF for 50 minutes or until firm. Allow to cool before removing sides of pan. Yield: 12 Servings Dietary Exchanges: 1 Starch, 1 Lean Meat, 1 Fat. Nutrition Facts Per 1/12 of Cake: *Note: Nutrition facts based upon using GNC PRO Performance® Whey Protein, unflavored. Amount % Daily Value * Serving Size 1/12 of cake Calories Per Serving 170 Calories From Fat 80 Total Fat (grams) 9 14% Saturated Fat (grams) 6 29% Cholesterol (milligrams) 35 11% Sodium (milligrams) 180 8% Total Carbohydrate (grams) 16 5% Dietary Fiber (grams) 2 7% Sugars (grams) 2 Protein (grams) 8 Vitamin A 170% Vitamin C 2% Calcium 6% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet.

What a great idea Kathy. I am soaking up all suger free recipes I can for my post op days! Thanks, Phyllis