HOLIDAY RECIPES

        Sugar Free Holiday Recipes   

Sugar Free Pecan Pie     SF ( Sugar free )

1 – 9” pie crust

Oven 350*

4 eggs

1 1/3 cup Splenda

1 c SF Log Cabin Syrup

1/3 cup melted butter

1 cup pecan halves

Beat eggs, Splenda, syrup and butter.  Pour into unbaked pie crust.   Arrange pecans on top ( have to be arranged….won’t float being SF.   Bake 50 minutes or till knife inserted half way between center and crust comes out clean.   Cool and enjoy.

                            PUMPKIN MOUSSE

1 can solid pack pumpkin

1 small  sugar free vanilla instant pudding

¼ c. 1% low fat milk

1      t. ground cinnamon

8 oz.  container sugar free Cool Whip

Beat pumpkin, pudding milk and cinnamon will well blended.   Fold in Cool Whip and thoroughly blended.  Cover and chill.   If your making this for a big crowd.   You will need to double or triple this recipe.

Low Sugar Brownies

1 t. baking powder

1 t. vanilla extract

1 small box chocolate instant pudding ( dry )

½ cup margarine

¼ cup unsweetened cocoa powder

2 eggs beaten

½ cup sugar

½ cup equal  sweetner

¾ cup flour

¼ cup skim milk

Preheat oven to 325*.    Prepare a 8X8 pan by greasing and flouring.   In a small saucepan over a medium heat melt margarine and add cocoa powder.   When smooth remove from heat and let cool.    In a large bowl beat eggs, and stir in sugars.    Combine flour, baking powder, and then stir into egg mixture.    Add the dry pudding, vanilla, milk and the cocoa mixture and mix well.   Spread into prepared pan and bake 25- 30 minutes.   DO NOT OVERBAKE  or they will be too dry.

Yield 16 brownies

NOTE……I added pecans and also half a bag of choc. Chips.  I also add a dash of cinnamon to almost any cookie I bake for added flavor.

TURTLE PUMPKIN PIE

1 graham cracker crust

½ cup pecans chopped

4 Tablespoons sugar free  carmel syrup  ( I use Smuckers found at Walmart by ice cream toppings )

1 cup Skim  milk

2 packages vanilla instant pudding ( SF )

1 cup canned pumpkin

1 ½ t. pumpkin pie spice

1 8 oz. carton of SF Cool Whip

Place all but 2 T, of nuts in pie crust.   Beat together pudding, milk, spices and pumpkin till well blended.   Fold in 1 ½ cups Cool Whip ( reserve the rest for the top of the pie ).   Drizzle the crust with 2 T. carmel topping on the nuts in the crust.   Pour pudding mixture on top of the crust.,    smooth out and chill.    Cover with remaining Cool Whip , top with chopped nuts and drizzle with remaining 2 T of Carmel topping.   Chill and serve.

8 servings

     CRUSTLESS LOW CARB PUMPKIN PIE

1 ½ cups canned pumpkin

3 eggs

¾ cup Splenda

1 t. cinnamon

¼ t cloves or 1 ¾ t. pumpkin pie spice

¼ cream

Mix well and pour into a well sprayed pie pan.    Bake 350* for 30-40 minutes.

Serves 8