Thanksgiving Recipes

Oh yell bebore I forget, I would love some fat-free and sugar-free good eating recipes for the holidays. So let's start posting our favorites. ******Quick and Easy Lemon Pie***** 16oz. C. Lemon-aid 1 C of fat-free condense milk (un-sweeten if you can fine) 16 oz Light cool whip 1tsp. vanilla flavor 2 graham cracker shells Combine all ingredients by whipping in mixer and pour into the two shells. You may subtitute the lemon-aid with any flavor of juice you like. yields two pies.

I made some fantastic yams last night. I used the canned yams but poured off the juice they come in. Then I took sugar free maple syrup and mixed some splenda with it. Not sure how much just enough to pour over the yams. Then topped it with marshmellow cream (did not have marshmellows). OMG they were great! and my hubby who HATES anything sugar free did not know what I had put in them and needless to say after supper there were none left. He ate all but the two I ate. lol lol I also have some sf pie receipes I am going to make for Christmas I believe. I will dig them out and post them also. Denise

okay found the sugar free pie receipes here ya go: low sugar peanut butter pie 1 1/2 cups crushed shredded wheat crackers 1/2 cup chopped pecans 1 1/2 tsp heat stable artificial sweetener (I use splenda of course) 3/4 c butter, softened 1/2 (8 ounce) package light cream cheese, softened 3/4 c peanut butter 1 (8 ounce) frozen light whipped topping, thawed preheat oven to 350 degrees In med size bowl, mix together crushed crackers, pecans, and sweetener. cut in butter until mixture is crumbly. press into a 9 in pan. bake in over for 7 min. remove and cool. in a med size bown combine cream cheese & peanut butter. beat until fluffy then fold in whipped topping. pour mixture into cooled crust. chill 2-3 hours before serving. dietetic fruit pie 2 9 inc pie shell 3/4 cup water 1 tbs cornstarch 1/4 c cold water 1 tbs butter 20 packets aspartame sweetener 4 apples-peeled, cored and diced (can also use peaches or cherrys) 1 tsp ground cinnamon (optional) 1/4 tsp ground nutmeg (optional) preheat oven to 350 degrees bring 3/4 cup water to boil. in a small bowl whisk toegether cornstarch and 1/4 c cold water. whisk this into the boiling water. reduce heat and stir until mixture is thickened, about 2 min. remove from heat. stir butter or margarine and sweetener into cornstarch mixture. add cinnamon and nutmeg if desired. mix well. place fruit in a lrg bowl and pour sweetner over fruit. toss until fruit is thoroughly coated. pour fruit into pastry lined pie pan. cover with second pastry shell. seal edges and cut steam vents in top. bake in preheated over for 45 min until crust is golden brown. Denise

That sounds yummy!

well i am a gourmet lol lol denise hey christine read my post on what i ate today about that stupid web site that gave me grief. denise

Here are a few recipes I have. Sugar free Low fat lemon pie (i've done this one it is soo good) 1 8 oz box low fat cream cheese softened 1 pkg. sf instand vanilla puddin 1 pkg. sf lemon Jell-O 1 cup of prepared crystal light lemonade 1 small container fat free cool whip thawed 1 graham cracker pie shell Beat softened cream cheese, slowly add Crystal light,pudding mix,and Jell-o continuing to mix until smooth. Fold in cool whip. Pour mixture into prepared graham cracker crust. Chill well before serving. Here are the nurtion facts for the one I made it could vary a little depending on brand of ingredients. This is per serving with 8 serving. Sugar 13.25 with shell 7.25 without shell Fat 5 Calories 225 Carbs 33.5 protein 5.5 Double Chocolate Pie (have not tried yet) 2 cups fat free milk 1 pkg Chocolate sf instand pudding 1 pkg White chocolate sf instand pudding 1 tub Cool Whip free thawed, divided 1 ready to use reduced fat graham cracker crust pour 1 cup of milk into medium bowl, add chocolate pudding mix, beat with wire whisk 1 minute.(will be thick) Gently stir in 1/2 of the cool whip. Spoon evenly into crust. Pour remaining 1 cup milk into another medium bowl. Add white chocolate pudding mix. Beath with wire whisk 1 minute. Gently stir in remaining cool whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set. Garnish with additional whipped topping Faux Graham Cracker Crust (have not tried) 1 cup fresh ground almond 1/4 cup Atkins bake mix 1/4 cup melted butter 1/4 cup splenda granules or 4 packs Mix all ingredients together with a for****il blended. Spread into 9" glass pie plate that has been sprayed with Pam. Bake for 10 minutes on 375 degrees. Let cool and you are ready. The next 2 things came from our wonderful friend Melissa. Powdered sugar 1/4 c splenda granular, 1/2 cu equal spoonful, and 2 tbs of corn starch ( if not sweet enough can add spoon of equal). Put into food processor and blend until it becomes a fine powder. I go ahead and make up a gallon and put it in a ziplock bag so I have it when I need it. Sweetened Condensed Milk 1.5 c splenda granula 1.5 c carnation instant nonfat dry milk powder 6 tbs butter 6 tbs water Put all ingredients into a mixing bowl and blend with a mixer on lowest speed until moist and then on higher speed until smooth. Supposed to make a 14 oz can, but I find it does not and I make a little more. Melissa also found at Wal-mart some Sugar free brown sugar. Sugar Free Banana pudding 1 8oz low fat cream cheese 1 box sf vanilla wafers 1 small cool whip lite 1 box sf,ff instant vanilla pudding 1 c. splenda 2-3 bananas Mix softened cream cheese with 1 c splenda until creamy. Add the container of cool whip and mix well. In separate bowl mix the pudding according to the pie filling instuctions. Then add it to the cool whip cream mixture and make sure it is mixed well. In a dish spread part of the mixture on bottom. Put a layer of bananas and vanilla wafers. Continue layering until you end up with a layer of pudding on top. Chill well before serving. I suppose ya'll are tired of reading so that is enough for now. I'm looking for the sf pecan pie. Becky

thanks so much for passing that along....all sounds wonderful, especially the condensed milk thing, So, it acts like the real deal when baking?

WOOHOO!!! In the snick of time!!!! I am printing that banana pudding recipe for TODAY! I love you Becky!!! Smoochies Arlies

Thank you Becky... I am gonna make that banana pudding. Hurry up and find that Pecan Pie recipe. Its my weakness during the holidays. PS... Hows your little tummy?

Well, I'll be brave! Here ya go Christine..... CORNBREAD* A BUNCH OF CORNMEAL (SELF RISING MIX - I USE SUNFLOWER OR MARTHA WHITE) - PROLLY ABOUT 3 OR 4 CUPS. 1 OR 2 EGGS A TOUCH OF OLIVE OIL ENOUGH MILK TO MAKE IT JUST A TAD SOUPIER THAN CAKE MIX MIX ALL TOGETHER - BUT DON'T MIX IT ALOT. HEAT 10 INCH IRON SKILLET IN OVEN AT 400 DEGREES WITH ENOUGH OLIVE OIL TO COVER THE BOTTOM. POUR MIXTURE INTO HOT SKILLET BAKE FOR 30 MINUTES OR SO UNTIL IT BROWNS GOOD. *YOU CAN ADD A BIT OF SPLENDA IN TOO IF YOU LIKE "YANKEE" CORNBREAD. EITHER WAY WORKS FOR ME..... SQUASH DRESSING** 2 CUPS COOKED SQUASH 1 STICK MARGARINE (I DON'T USE BUT 1/2 STICK) 3 CUPS CRUMBLED CORNBREAD 1 CAN CREAM OF CHICKEN SOUP ONIONS CELERY SALT (I LEAVE THIS OUT) PEPPER 2 EGGS SAUTE THE ONIONS AND CELERY IN THE MARGARINE UNTIL CLEAR - OR TO YOUR LIKING MIX EVERYTHING TOGETHER REAL WELL. SALT AND PEPPER TO TASTE. SPRAY "PAM" INTO BOTTOM OF BAKING DISH AND POUR IT ALL IN. BAKE AT 350 DEGREES FOR MAYBE 30 MINUTES....IT'S WONDERFUL! AND THIS IS AUNT JEANETTE'S RECIPE SO YOU KNOW IT'S GOOD!!! ** IF YOU ARE SOME STRANGE, WEIRD PERSON WHO DOES NOT LIKE SQUASH - LEAVE IT OUT!!!! HOW CAN YOU NOT LIKE SQUASH??? YOU'D HAVE TO ADD A BIT MORE CORNBREAD THO. TASTE TEST IT BEFORE YOU PUT THE EGGS IN! MY SISSIE DOESN'T PUT IN EGGS, BUT I NEED ALL THE PROTEIN I CAN GET!!! I USE THE SQUASH FROM KROGER THAT HAS RED PEPPERS AND GREEN PEPPERS AND ONIONS IN AND ADD MORE ONIONS....ONE CAN NEVER HAVE ENOUGH ONIONS IN ANYTHING..... AND GUESS WHAT???? I AM ONE OF THOSE "PUT TILL IT LOOKS GOOD COOKERS"!!! Smoochies Arlies