Thanksgiving

Hi all,     I was just wondering what healthy options you all are planning for thanksgiving and what if any recipes you are using for sugar free desserts. I saw a post on the the main RNY forum for sugar free fat free pumpkin cheesecake I think I am going to have to try out. When I find it again I will repost it here for you all.

Here is the SF FF Pumpkin Cheesecake Recipe: Post Date: 11/17/07 9:14 pm I have had several requests for this after an earlier post today and thought I would start a new topic on it so everyone could see. I got this off the splenda website and I am posting original.  But I leave out the molasses and maple syrup, and add some pumpkin pie spice to taste. I also do not use a crust just bake in in baking dish with Pam spray.  It says to bake for 90 minutes but it is done more like 70 minutes.  I start checking it at an hour.  I still don't want a whole lot of it but it sure does taste good! Enjoy!

Pumpkin Pie Cheesecake 3/4 cup gingersnap cookie crumbs 3/4 cup crushed fat-free graham crackers 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated 1/4 cup unsalted butter, melted 3 (8 ounce) containers block-style fat-free cream cheese, softened 1/2 cup SPLENDA® No Calorie Sweetener, Granulated 1 1/2 cups canned solid pack pumpkin 1 tablespoon molasses 1/2 cup nonfat evaporated milk 1/3 cup maple syrup 1 tablespoon vanilla extract 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 4 eggs Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan.

Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight

Hi, That looks like a good recipe.Let us know how it comes out.I think I would use a lite version of Maple syrup and Molasses if they make one.