Low sugar treats for the holiday season
Chocolate Peppermint Kisses
Studded with both chocolate and peppermint, these meringues are the stuff sugar plum dreams are made of. Better yet, because meringue cookies do not require flour, they are lower in carbohydrates than most cookies. Note: For these, a combination of sugar and sugar substitute is used. Do not eliminate the sugar entirely as the cookies will not dry out properly.
3 large egg whites (room temperature)
1/8 teaspoon cream of tartar
6 tablespoons Splenda Sugar for Baking or 6 tablespoons EACH Splenda granulated and granulated sugar 6 tablespoons mini-chocolate chips
3 tablespoons crushed sugar-free peppermint candies (about 6)
1. Preheat the oven to 225 degrees.
2. Line a cookie sheet with either parchment or foil.
3. Place egg whites in a grease free bowl. Add cream of tartar and beat until frothy. Slowly beat in Splenda Sugar for Baking or Splenda granular and sugar 1 tablespoon at a time until egg whites are stiff. Fold in chocolate chips and peppermint with a spatula or spoon.
4. Drop the cookie mixture using a tablespoon onto cookie sheet, lifting the spoon to create rounded mounds. Do not spread batter.
5. Place in oven and bake one hour or until dry to touch and easy to remove from pan.
Serves 24 (1 cookie)
Calories 30; Fat 1 gram (0 saturated); Carbohydrate 6 grams (sugar 8 grams); Fiber 0 grams; Protein 1 gram; Sodium 30 milligrams
Diabetic Exchange = 1/2 Other Carbohydrate
Old Fashioned Lemon Bars
A holiday classic, lemon bars combine the great taste of lemon with the sweetness of sugar. Unfortunately, it takes a lot of sugar to sweeten up a lemon! These luscious bars again take advantage of both a no-calorie sugar substitute and a sugar/sugar substitute blend to eliminate more than half the usual sugar, but none of the luscious sweet taste. This is one of those low sugar desserts you can love.
CRUST
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1/3 cup Splenda Granular
1/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons cold margarine or butter
2 tablespoons buttermilk
TOPPING
2 large eggs + 1 egg white
3 tablespoons all-purpose flour
1/2 cup Splenda Sugar Blend for Baking
(or 1/2 cup EACH Splenda granular and granulated sugar)
2/3 cup lemon juice
1/3 cup buttermilk
1 tablespoon lemon zest
2 teaspoons powdered sugar
1. Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick baking spray.
2. In a medium bowl, mix together flour, Splenda, salt and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle buttermilk over mix and blend. Press onto the bottom of the prepared pan. Chill for 15 minutes and then bake for 15-20 minutes or until lightly browned.
3. While crust is baking, prepare topping. In a large bowl, beat the eggs and egg whites with flour and Splenda Sugar blend. Beat in the lemon juice, and zest. Pour over hot crust.
4. Turn oven down to 350 degrees F and bake bars an additional 18-20 minutes or until top is set. Cool completely.
5. Just prior to serving, dust with powdered sugar if desired.
Serves 16 (1 bar)
Calories 100; Fat 4 grams (1 saturated); Carbohydrate 15 grams (sugar 8 grams); Fiber 0 grams; Protein 2 grams; Sodium 75 milligrams
Creamy Instant Pumpkin Mousse
Pumpkin is not only a holiday tradition but a nutrition superstar, packed with tons of potassium, beta carotene and fiber. Butterscotch sugar-free pudding adds sweetness and great flavor to this quick and easy, low sugar dessert. A single gingersnap thin would make a great garnish.
1 package (4 servings) fat-free sugar-free instant butterscotch pudding mix
3/4 cup low-fat milk
1 15-ounce can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 8-ounce tub light whipped topping, thawed
1. In a large bowl, beat together the pudding mix and mil****il slightly thickened. Add the pumpkin, cinnamon, ginger and cloves, and mix until well combined.
2. Gently fold in the whipped topping in three additions.
3. Pour 1/2 cup of the mousse into each of the 8 serving dishes. Chill 30 minutes before serving.
Serves Eight
Calories 100; Fat 3.5 grams (3 saturated); Carbohydrate 14 grams (sugar 6 grams); Fiber 2 grams; Protein 1 grams; Sodium 150 milligrams
Diabetic exchange = 3/4 Other Carbohydrate, 1/2 Vegetable, 1 Fat
No Bake Black Forest Cheesecake Parfaits
When entertaining during the holidays, show-stopping low-sugar desserts are in order, and nothing fits the bill better than cheesecake (except maybe chocolate and dark cherries). Moreover, because the only function of sugar in cheesecakes is to lend its sweet taste (unlike in cookies where sugar also helps them spread, brown and crisp), sugar substitutes can easily be substituted in both baked and no-bake cheesecakes. Portion controlled servings, like these parfaits, also help to curb mindless eating and make it easy to budget just the right number of carbs for dessert.
1 1/2 cups frozen black cherries, thawed
1/4 cup + 4 tablespoons Splenda Granular
1/2 teaspoon almond extract
1/2 cup chocolate graham-cracker crumbs
1 1/2 tablespoons cocoa powder
1/2 tablespoon butter, melted
8 ounces tub-style light cream cheese, room temperature
1/2 cup light sour cream
1 1/2 cups light whipped topping
1. Select 6 tall, stemmed glasses (8-ounce wineglasses or champagne glasses are ideal).
2. In a small bowl, mix cherries, 2 tablespoons Splenda, and almond extract. Set aside.
3. In another small bowl, mix graham-cracker crumbs, 2 tablespoons Splenda, cocoa powder, and butter. Set aside.
4. In a medium mixing bowl, beat cream cheeses with an electric mixer until creamy. Add sour cream and Splenda and stir until smooth. Fold in whipped topping with a spoon or spatula.
5. In the bottom of each glass, place 1 tablespoon graham-cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mix on top of each. (You will use only half of the cheese mixture for the 6 glasses.) Divide the cherries among the glasses, placing them on top of the cream cheese layer. Add one more layer of cream cheese. Finish the parfait by topping each with 1 tablespoon of crumbs.
6. Enjoy immediately or place in the refrigerator until you are ready to serve.
Serves 6
Calories 200; Fat 8 grams (6 saturated); Carbohydrate 24 grams (sugar 14 grams); Fiber 1 gram; Protein 7 grams; Sodium 290 milligrams
Christmas Morning Baked French Toast
Looking for something to eat that’s just as sweet as opening gifts? Switch out the customary cinnamon bun or slice of streusel-laden coffeecake, and save up to 75 grams of carbohydrate while filling up with protein. Enjoy this rich, creamy French Toast served with fresh berries, low-sugar maple flavored syrup, and a side of ham or Canadian bacon for an easy, carb smart brunch that can’t be beat.
4 ounces tub-style light cream cheese
4 ounces tub-style fat-free cream cheese
3/4 cup Splenda Granular
3 tablespoons margarine, softened
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup egg substitute, like Egg Beaters (or 4 large eggs, beaten)
2 large eggs
3 cups 1% milk
1 pound sourdough, or wheat bread (1-inch slices)
2 teaspoons powdered sugar (optional)
1. Spray a 9 x 13-inch baking dish or 2 smaller (9 x 9-inch) baking pans with nonstick cooking spray.
2. In a large bowl, beat cream cheeses, Splenda, margarine, vanilla, and cinnamon until smooth. Blend in egg substitute (1/4 cup at a time) and then eggs.
3. Add milk and mix well. Soak bread slices in egg mixture and place into prepared pan. Pour remaining batter over slices. Cover and refrigerate for at least 1 hour and even overnight.
4. Preheat oven to 350°F. Bake for 40-45 minutes until puffed in center and lightly browned.
5. Remove from oven and lightly dust with powdered sugar if desired.
Serves 12
Calories 210; Fat 7 grams (0 saturated); Carbohydrate 24 grams (sugar 2 grams); Fiber 2 grams; Protein 11 grams; Sodium 320 milligrams
Studded with both chocolate and peppermint, these meringues are the stuff sugar plum dreams are made of. Better yet, because meringue cookies do not require flour, they are lower in carbohydrates than most cookies. Note: For these, a combination of sugar and sugar substitute is used. Do not eliminate the sugar entirely as the cookies will not dry out properly.
3 large egg whites (room temperature)
1/8 teaspoon cream of tartar
6 tablespoons Splenda Sugar for Baking or 6 tablespoons EACH Splenda granulated and granulated sugar 6 tablespoons mini-chocolate chips
3 tablespoons crushed sugar-free peppermint candies (about 6)
1. Preheat the oven to 225 degrees.
2. Line a cookie sheet with either parchment or foil.
3. Place egg whites in a grease free bowl. Add cream of tartar and beat until frothy. Slowly beat in Splenda Sugar for Baking or Splenda granular and sugar 1 tablespoon at a time until egg whites are stiff. Fold in chocolate chips and peppermint with a spatula or spoon.
4. Drop the cookie mixture using a tablespoon onto cookie sheet, lifting the spoon to create rounded mounds. Do not spread batter.
5. Place in oven and bake one hour or until dry to touch and easy to remove from pan.
Serves 24 (1 cookie)
Calories 30; Fat 1 gram (0 saturated); Carbohydrate 6 grams (sugar 8 grams); Fiber 0 grams; Protein 1 gram; Sodium 30 milligrams
Diabetic Exchange = 1/2 Other Carbohydrate
Old Fashioned Lemon Bars
A holiday classic, lemon bars combine the great taste of lemon with the sweetness of sugar. Unfortunately, it takes a lot of sugar to sweeten up a lemon! These luscious bars again take advantage of both a no-calorie sugar substitute and a sugar/sugar substitute blend to eliminate more than half the usual sugar, but none of the luscious sweet taste. This is one of those low sugar desserts you can love.
CRUST
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1/3 cup Splenda Granular
1/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons cold margarine or butter
2 tablespoons buttermilk
TOPPING
2 large eggs + 1 egg white
3 tablespoons all-purpose flour
1/2 cup Splenda Sugar Blend for Baking
(or 1/2 cup EACH Splenda granular and granulated sugar)
2/3 cup lemon juice
1/3 cup buttermilk
1 tablespoon lemon zest
2 teaspoons powdered sugar
1. Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick baking spray.
2. In a medium bowl, mix together flour, Splenda, salt and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle buttermilk over mix and blend. Press onto the bottom of the prepared pan. Chill for 15 minutes and then bake for 15-20 minutes or until lightly browned.
3. While crust is baking, prepare topping. In a large bowl, beat the eggs and egg whites with flour and Splenda Sugar blend. Beat in the lemon juice, and zest. Pour over hot crust.
4. Turn oven down to 350 degrees F and bake bars an additional 18-20 minutes or until top is set. Cool completely.
5. Just prior to serving, dust with powdered sugar if desired.
Serves 16 (1 bar)
Calories 100; Fat 4 grams (1 saturated); Carbohydrate 15 grams (sugar 8 grams); Fiber 0 grams; Protein 2 grams; Sodium 75 milligrams
Creamy Instant Pumpkin Mousse
Pumpkin is not only a holiday tradition but a nutrition superstar, packed with tons of potassium, beta carotene and fiber. Butterscotch sugar-free pudding adds sweetness and great flavor to this quick and easy, low sugar dessert. A single gingersnap thin would make a great garnish.
1 package (4 servings) fat-free sugar-free instant butterscotch pudding mix
3/4 cup low-fat milk
1 15-ounce can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 8-ounce tub light whipped topping, thawed
1. In a large bowl, beat together the pudding mix and mil****il slightly thickened. Add the pumpkin, cinnamon, ginger and cloves, and mix until well combined.
2. Gently fold in the whipped topping in three additions.
3. Pour 1/2 cup of the mousse into each of the 8 serving dishes. Chill 30 minutes before serving.
Serves Eight
Calories 100; Fat 3.5 grams (3 saturated); Carbohydrate 14 grams (sugar 6 grams); Fiber 2 grams; Protein 1 grams; Sodium 150 milligrams
Diabetic exchange = 3/4 Other Carbohydrate, 1/2 Vegetable, 1 Fat
No Bake Black Forest Cheesecake Parfaits
When entertaining during the holidays, show-stopping low-sugar desserts are in order, and nothing fits the bill better than cheesecake (except maybe chocolate and dark cherries). Moreover, because the only function of sugar in cheesecakes is to lend its sweet taste (unlike in cookies where sugar also helps them spread, brown and crisp), sugar substitutes can easily be substituted in both baked and no-bake cheesecakes. Portion controlled servings, like these parfaits, also help to curb mindless eating and make it easy to budget just the right number of carbs for dessert.
1 1/2 cups frozen black cherries, thawed
1/4 cup + 4 tablespoons Splenda Granular
1/2 teaspoon almond extract
1/2 cup chocolate graham-cracker crumbs
1 1/2 tablespoons cocoa powder
1/2 tablespoon butter, melted
8 ounces tub-style light cream cheese, room temperature
1/2 cup light sour cream
1 1/2 cups light whipped topping
1. Select 6 tall, stemmed glasses (8-ounce wineglasses or champagne glasses are ideal).
2. In a small bowl, mix cherries, 2 tablespoons Splenda, and almond extract. Set aside.
3. In another small bowl, mix graham-cracker crumbs, 2 tablespoons Splenda, cocoa powder, and butter. Set aside.
4. In a medium mixing bowl, beat cream cheeses with an electric mixer until creamy. Add sour cream and Splenda and stir until smooth. Fold in whipped topping with a spoon or spatula.
5. In the bottom of each glass, place 1 tablespoon graham-cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mix on top of each. (You will use only half of the cheese mixture for the 6 glasses.) Divide the cherries among the glasses, placing them on top of the cream cheese layer. Add one more layer of cream cheese. Finish the parfait by topping each with 1 tablespoon of crumbs.
6. Enjoy immediately or place in the refrigerator until you are ready to serve.
Serves 6
Calories 200; Fat 8 grams (6 saturated); Carbohydrate 24 grams (sugar 14 grams); Fiber 1 gram; Protein 7 grams; Sodium 290 milligrams
Christmas Morning Baked French Toast
Looking for something to eat that’s just as sweet as opening gifts? Switch out the customary cinnamon bun or slice of streusel-laden coffeecake, and save up to 75 grams of carbohydrate while filling up with protein. Enjoy this rich, creamy French Toast served with fresh berries, low-sugar maple flavored syrup, and a side of ham or Canadian bacon for an easy, carb smart brunch that can’t be beat.
4 ounces tub-style light cream cheese
4 ounces tub-style fat-free cream cheese
3/4 cup Splenda Granular
3 tablespoons margarine, softened
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup egg substitute, like Egg Beaters (or 4 large eggs, beaten)
2 large eggs
3 cups 1% milk
1 pound sourdough, or wheat bread (1-inch slices)
2 teaspoons powdered sugar (optional)
1. Spray a 9 x 13-inch baking dish or 2 smaller (9 x 9-inch) baking pans with nonstick cooking spray.
2. In a large bowl, beat cream cheeses, Splenda, margarine, vanilla, and cinnamon until smooth. Blend in egg substitute (1/4 cup at a time) and then eggs.
3. Add milk and mix well. Soak bread slices in egg mixture and place into prepared pan. Pour remaining batter over slices. Cover and refrigerate for at least 1 hour and even overnight.
4. Preheat oven to 350°F. Bake for 40-45 minutes until puffed in center and lightly browned.
5. Remove from oven and lightly dust with powdered sugar if desired.
Serves 12
Calories 210; Fat 7 grams (0 saturated); Carbohydrate 24 grams (sugar 2 grams); Fiber 2 grams; Protein 11 grams; Sodium 320 milligrams
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