Sugar Free / Low Fat Dessert Recipes for Christmas?
Hey! Does anyone want so share some sugar-free/low-fat dessert recipes for the Christmas Holidays? My family had a get together this past weekend and I made a pumpkin pie and an apple spice cake that I could eat without feeling I was cheating (especially the pumpkin pie cause it has very little flour in it).
I'm not at home right now, so I'll have to post the recipes tonight. But if you have some to share, maybe they can help us out over the next several weeks!?
Take care every-one and have a blessed Christmas season!
connie
I'm not at home right now, so I'll have to post the recipes tonight. But if you have some to share, maybe they can help us out over the next several weeks!?
Take care every-one and have a blessed Christmas season!
connie
p.s: If you always do what you've always done, you'll always get what you always got... 
How did you make the SF cake?
:Danni >>>AIDS/LifeCycle 10 & 11 Finisher: 545miles on the bike in 7 days <<<
HW390/SW340/CW 208/GW170
LOL, no worries...I'm not much of a cook either... what's the brand?
:Danni >>>AIDS/LifeCycle 10 & 11 Finisher: 545miles on the bike in 7 days <<<
HW390/SW340/CW 208/GW170
OK, here's my great grandmothers' PUMPKIN PIE recipe, modified for the GBP and/or diabetic person. The unmodified version of this recipe is over 100 years old:
-3 eggs beaten
Add to the eggs:
-1/2 cup splenda
-1/4 cup brown sugar blend splenda (NOTE: this does have some regular brown sugar in it)
-2 heaping tablespoons self rising flour
-1/2 teaspoon salt
-2 teaspoons of pumpkin pie spice
-Add 1 1/2 cups of pureed pumpkin (NOT pumpkin pie MIX but regular plain pumpkin)
Mix well with the blender.
Heat 1 cup skim milk in the microwave and add gradually to pumpkin mixture, blending thoroughly with mixer.
Pour into an unbaked pie shell.
Bake at 450 degrees for 10 minutes, then reduce temperature to 350 degrees for 40 - 45 minutes, or until pie surface 'cracks' and a knife inserted into the center comes out clear. Allow to cool before slicing.
At this point (1 1/2 years out) I can eat a normal slice of this and my weight has never been impacted and I've never dumped on it. However, I never have more than 1 normal slice in any 24 hour period and don't eat one every day either.
_______________________
CONNIES' APPLE SPICE CAKE
-Start with 1 package of Pillsbury SUGAR FREE Classic Yellow Cake Mix (I can only find this at the larger grocery stores.)
-Prepare the mix as directed on the box, but only use 3/4 cups of water instead of the 1 cup it calls for because you're going to add uncooked apples and liquid cooks out of them into the cake.
To the mix, add the following and blend well with mixer:
-1 and 1/2 teaspoons of cinnamon
-1/2 teaspoon of nutmeg
-1/2 teaspoon of cloves
-1/2 teaspoon of allspice
-2 small or 1 large finely diced peeled Granny Smith apples
Pour mix into a Bundt pan that has been sprayed with oil and lightly floured.
Bake at 325 degrees for 45 - 50 minutes (or until your cake begins to ever so slightly pull away from the edges of the pan).
Because of the flour (processed carbs) this recipe does have the power to make me retain fluid, so I go really easy on it and eat only about 1/2 of a normal slice in any 24 hour period. But it's totally delicious and soooo old - fashioned flavored that I love love it! It's my special treat over the holidays this year.
__________________
I've already prepared both of these and taken them to parties. No one asks if they're sugar free and I don't advertise it, but everyone loves them! So, feed them to your family, I'll bet they won't know they're low fat and sugar free!
Enjoy everyone!! connie
-3 eggs beaten
Add to the eggs:
-1/2 cup splenda
-1/4 cup brown sugar blend splenda (NOTE: this does have some regular brown sugar in it)
-2 heaping tablespoons self rising flour
-1/2 teaspoon salt
-2 teaspoons of pumpkin pie spice
-Add 1 1/2 cups of pureed pumpkin (NOT pumpkin pie MIX but regular plain pumpkin)
Mix well with the blender.
Heat 1 cup skim milk in the microwave and add gradually to pumpkin mixture, blending thoroughly with mixer.
Pour into an unbaked pie shell.
Bake at 450 degrees for 10 minutes, then reduce temperature to 350 degrees for 40 - 45 minutes, or until pie surface 'cracks' and a knife inserted into the center comes out clear. Allow to cool before slicing.
At this point (1 1/2 years out) I can eat a normal slice of this and my weight has never been impacted and I've never dumped on it. However, I never have more than 1 normal slice in any 24 hour period and don't eat one every day either.
_______________________
CONNIES' APPLE SPICE CAKE
-Start with 1 package of Pillsbury SUGAR FREE Classic Yellow Cake Mix (I can only find this at the larger grocery stores.)
-Prepare the mix as directed on the box, but only use 3/4 cups of water instead of the 1 cup it calls for because you're going to add uncooked apples and liquid cooks out of them into the cake.
To the mix, add the following and blend well with mixer:
-1 and 1/2 teaspoons of cinnamon
-1/2 teaspoon of nutmeg
-1/2 teaspoon of cloves
-1/2 teaspoon of allspice
-2 small or 1 large finely diced peeled Granny Smith apples
Pour mix into a Bundt pan that has been sprayed with oil and lightly floured.
Bake at 325 degrees for 45 - 50 minutes (or until your cake begins to ever so slightly pull away from the edges of the pan).
Because of the flour (processed carbs) this recipe does have the power to make me retain fluid, so I go really easy on it and eat only about 1/2 of a normal slice in any 24 hour period. But it's totally delicious and soooo old - fashioned flavored that I love love it! It's my special treat over the holidays this year.
__________________
I've already prepared both of these and taken them to parties. No one asks if they're sugar free and I don't advertise it, but everyone loves them! So, feed them to your family, I'll bet they won't know they're low fat and sugar free!
Enjoy everyone!! connie
p.s: If you always do what you've always done, you'll always get what you always got...
Oreo Heaven
21 Reduced Fat Oreo Cookies
1 8 oz. Fat Free Cream Cheese
3 tbsp. Splenda
2 tbsp. Skim Milk
1 1/2 8 oz. tub Fat Free Cool Whip
1 2 oz. package Sugar Free/Fat Free White Chocolate pudding
1 2 oz. package Sugar Free/Fat Free Chocolate Pudding
3 1/2 cups Skim Milk
Directions Crush Oreos. (Set aside about 1/4 cup of the Oreos).
Spread the remaining crushed oreos in the bottom of a 9x13 pan.
Beat cream cheese with Splenda and 2 tbsp. skim mil****il smooth and fold in 1 cup cool whip then spread over Oreos.
Mix White Chocolate pudding with 1 1/2 cup milk (will be thick) and spread over cream cheese layer.
Mix chocolate pudding with 2 cups skim milk then spread over white chocolate pudding.
Top with remaining cool whip and sprinkle with reserved Oreos.
Number of Servings: 16
1 8 oz. Fat Free Cream Cheese
3 tbsp. Splenda
2 tbsp. Skim Milk
1 1/2 8 oz. tub Fat Free Cool Whip
1 2 oz. package Sugar Free/Fat Free White Chocolate pudding
1 2 oz. package Sugar Free/Fat Free Chocolate Pudding
3 1/2 cups Skim Milk
Directions Crush Oreos. (Set aside about 1/4 cup of the Oreos).
Spread the remaining crushed oreos in the bottom of a 9x13 pan.
Beat cream cheese with Splenda and 2 tbsp. skim mil****il smooth and fold in 1 cup cool whip then spread over Oreos.
Mix White Chocolate pudding with 1 1/2 cup milk (will be thick) and spread over cream cheese layer.
Mix chocolate pudding with 2 cups skim milk then spread over white chocolate pudding.
Top with remaining cool whip and sprinkle with reserved Oreos.
Number of Servings: 16
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