Pecan Pie with Truvia™ Natural Sweetener
Yield: 8 servings

Pecan Pie with Truvia 

Be tempted by this unbelievably addictive and decadent pie! Made with traditional pecans, wholesome oats and Truvia™ natural sweetener, this pie has 65% less sugar and contains 20% fewer calories* than a sugar-sweetened pecan pie. Make this pie your family tradition!

Yield: 8 servings

Ingredients

1 unbaked, Pie Shell 9"
½ cup dark corn syrup
16 packets Truvia™
½ cup quick oats
¼ cup unsalted butter, melted
¼ tsp salt
2 large eggs, beaten
¾ cup pecans
½ tsp vanilla extract
2 Tbsp water
1 tsp molasses

Directions

1. Assemble all ingredients.
2. Preheat oven to 350° F.
3. In a medium mixing bowl combine:
corn syrup, Truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses.
4. Pour into a prepared unbaked pie shell.
5. Bake @ 350° F for 45-50 minutes until set.
6. For a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake.
7. Allow pie to rest on a cooling rack for an hour before slicing.

Nutrition Facts per serving

Calories 340; Total Fat, 21g; Saturated Fat, 7g; Trans Fat, 0g; Cholesterol, 115mg; Sodium, 280mg; Total Carbohydrate, 42g; Dietary Fiber, 2g; Sugars, 9g; Erythritol, 7g: Protein, 5g; Vitamin A, 10% DV; Vitamin C, 0% DV; Calcium, 2% DV; Iron, 6% DV.

Cooked Cranberry Sauce with Truvia

Yield: 16 servings

Ingredients

2 cups cranberries, washed
½ tsp cinnamon
¾ cup water
12 packets of Truvia™ Natural Sweetener

Procedure

1. Assemble all ingredients.
2. Place cranberries in cooking kettle; add Truvia™, cinnamon, water and salt; cook over medium heat for 25 minutes; stirring occasionally.
3. Remove from heat; allow to cool for 25 minutes.
4. Transfer into bowl; cover; serve warm or refrigerate.

Nutrition Facts per serving

Calories 10; Total Fat, 0g; Saturated Fat, 0g; Trans Fat, 0g; Cholesterol, 0mg; Sodium, 0mg; Total Carbohydrate, 5g; Dietary Fiber, 1g; Sugars, 0g; Erythritol, 3g: Protein, 0g; Vitamin A, 0% DV; Vitamin C, 4% DV; Calcium, 0% DV; Iron, 0% DV.

Thanks for those great recipes.... that sound really yummy...
lol

Cream Cheese Pumpkin Pie

Crust: 1.5 cups graham cracker crumbs
1/3 cup melted maragine or butter
Mix together and press into a 9" pie pan. Bake at 350 for 10 minutes.
Or if you are like me, buy an already made pie crust.

2nd Layer: 8 oz light cream cheese
1 tbsp milk
2 tbsp splenda
Blend together then add:
1.5 cups sugar free cool whip
Spread evenly on crust

3rd Layer: 1 cup milk
2 (sm pkg) sugar free vanilla instant pudding
Blend together for 1 to 2 minutes. Then mix in:
1(16 oz) can of pumpkin
1 tsp cinnamon
1/2 tsp all spice
Spread pumpkin mixture over cream cheese layer. Refrigerate for 3 hours.

Mary

Have you cooked with Truvia?  I don't like the taste of it in my coffee, I wondered if it was different baking with?

Thanks

I made some cookies the other day and nobody complained about them. In fact I didn't even get to snitch one.

I used it in my cranberry relish and it was fine.

Hi Mary,
I have never heard of Truvia !!!   Is that a sugar replacement??

Your recipe for Cream Cheese Pumpkin Pie sounds sooooooo good!!  I want to try it.
Thanks for posting it!!

God Bless,

Truvia is the name brand for stivia It is the new splenda stuff. but it taste like sugar.