HOLIDAY RECIPES
1 can solid pack pure pumpkin
1 small package Jello Sugar Free Vanilla Instant Pudding
1/4 cup 1% lowfat milk
1 teaspoon ground cinnamon
1 - 8 oz. Container Cool Whip (Sugar Free)
Beat pumpkin, pudding, milk, and cinnamon. Fold in Cool Whip till throughly blended. Cover and chill.
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SUGAR FREE PECAN PIE.....by Vivian Prouty
1 - 9" pie crust
Oven 350*
4 eggs
1 1/3 cup Splenda
1 cup Log Cabin SF Syrup
1/3 cup melted butter
1 cup pecan halves
dash salt
Beat eggs, Splenda, salt, syrup and butter. Pour into unbaked pie shell. Arrange pecans on top.
Bake 50 minutes or till knife inserted half way between center and crust comes out clean/ Cool and enjoy/
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Pumpkin Cheesecake
"The Low Carb Cookbook" pp342
serves 12
Adapted for Pumpkin Cheesecake by J 4/4/08)
Butter for pan
2 pounds cream cheese, at room temperature (use reduced fat but NOT no fat)
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Pumpkin Latte
1 cup brewed coffee
3/4 cup skim milk
1/4 cup pure pumpkin
1 pkt.Splenda
1/8 tsp. pumpkin pie spice
Stir all together and warm in microwave 1-2 minutes
Pumpkin Smoothie
2/3 cup vanilla soymilk
1/4 cup pure pumpkin
1/2 cup low sugar vanilla yogurt
2 tblsp.honey
1/2 tsp.pumpkin pie spice
1/4 tsp.vanilla extract
Mix all together in a glass.
Pumpkin Smoothie
8oz.water OR 4oz.water/4oz.skim milk
1 scoop vanilla protein powder
1/4 cup pure pumpkin
dash of pumpkin pie spice
blend or stir all together.
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TURTLE PUMPKIN PIE
1/4 cup plus 2 Tbsp. Sugar Free caramel ice cream topping, divided (found on ice cream asile in store) 1 HONEY MAID Graham Pie Crust 1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided 1 cup cold milk 2 pkg. (3.4 oz. each) JELL-O Sugar Free Vanilla Flavor Instant Pudding 1 cup canned pumpkin , not the pie filling, just the pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 2 tub (8 oz.) Sugar Free COOL WHIP Whipped Topping, thawed, divided POUR 1/4 cup SF caramel topping into crust; sprinkle with 1/2 cup pecans. BEAT milk, pudding mixes, pumpkin and spices with whis****il blended. Stir in 1 tub SF COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with other tub COOL WHIP, SF caramel topping and pecans just before serving
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Crustless Pumpkin Pie Nutritional facts
1 1/2 cups fresh or canned pumpkin
3 eggs
3/4 cup Splenda sugar substitute
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon clove or 1 3/4 teaspoons pumpkin pie spice
3/4 cup cream
Directions
Mix all ingredients together.
Pour into a well sprayed pie pan.
Bake at 350' for 30 to 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DINDIN8582.
Number of Servings: 8 SERVINGS
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HOPE THAT EVERYONE ENJOYS THE RECIPES AND HAS A WONDERFUL HOLIDAY SEASON !!!!
Hugs and blessings ~~~ Vivian
GOD GRANT ME THE SERENITY TO ACCEPT THE THINGS I CAN NOT CHANGE; COURAGE TO CHANGE THE THINGS THAT I CAN; AND THE WISDOM TO KNOW THE DIFFERENCE !!!! THIS IS MY DAILY PRAYER.
Vivian Prouty Obesity Help Support Group Coach "LOSE IT 4 LIFE"
Pumpkin Cheesecake
"The Low Carb Cookbook" pp342
serves 12
Adapted for Pumpkin Cheesecake by J 4/4/08)
Butter for pan
2 pounds cream cheese, at room temperature (use reduced fat but NOT no fat)
Was there more to this one?
My new G.O.A.L. ~~~~ Get Out And Live!
Includes 61lbs lost before surgery
Hugs and blessings ~~~ Vivian
Pumpkin Cheesecake
"The Low Carb Cookbook" pp342
serves 12
Adapted for Pumpkin Cheesecake by J 4/4/08)
Butter for pan
2 pounds cream cheese, at room temperature (use reduced fat but NOT no fat)
1 ½ C Equal spoonful (or 3/4 C Splenda & 1/2 C Splenda Baking)
4 large eggs, at room temperature
4 oz pumpkin (more if you can handle the carbs)
1.25 tsp pumpkin pie spice
1/8 tsp ginger
1 tsp vanilla extract
Preheat oven to 350. Butter a 9" spring form pan and set aside.
Using electric mixer, beat cream cheese well until smooth.
Slowly beat in the sweetner.
Add eggs, one at a time and beat well after each egg.
Add remaining ingredients, scrape down the bowl and stir to combine.
Pour cheesecake into prepared pan and smooth the top.
Bake for 10 minutes.
Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown.
Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
Don’t worry if the cake is a little wiggly, it will firm up.
Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.
Protein 8.2g
Fat 28g
Carb 6.25g
GOD GRANT ME THE SERENITY TO ACCEPT THE THINGS I CAN NOT CHANGE; COURAGE TO CHANGE THE THINGS THAT I CAN; AND THE WISDOM TO KNOW THE DIFFERENCE !!!! THIS IS MY DAILY PRAYER.
Vivian Prouty Obesity Help Support Group Coach "LOSE IT 4 LIFE"
