Thanksgiving and desserts

Hi folks, Happy day after Thanksgiving! I had snagged a few of the pumpkin pie recipes off of the main board and waded through them trying to find something that would work for me. I have been successfully avoiding sugar and "white" carbs so I wasn't keen on doing any of the crust pies that were being put up. I also wasn't too keen on doing a pie that included splenda instead of sugar, because to me it's STILL pie. So I found a pumpkin pudding that I decided to try. 1 large package of sugar free/fat free vanilla pudding 1 cup of canned pumpkin - or fresh if you have it 3 1/2 cups of skim milk pumpkin/apple pie spices 2 cups of light or fat free cool whip Mix the pudding, canned pumpkin and spices together. Allow to sit for a few moments and then fold in the cool whip. Let sit in the fridge and then serve when dessert comes. I know this isn't new to some people but I have to say it was a hit at my brothers house, where I went for Thanksgiving. The only vegetable they served was the green bean casserole. They did, however, have a huge spring salad which I heaped onto my plate along with a slice of turkey and 1/2 of a baked sweet potato. There were all the regular Thanksgiving day items, none of which appealed to me. For dessert they did have a huge bowl of beautiful fruit including fat raspberries and sweet strawberries. The pudding was a hit, even with those who weren'****ching what they ate. It was also the ONLY thing that my one year old nephew ate all day, and he ate two bowls of it!! It was a success and I will make it again in the future, perhaps for Christmas. I am tempted to make it in place of my sugar free/fat free chocolate pudding, which can get tedious after a while. But I think I will make it with fresh pumpkin instead of canned pumpkin. I hope everyone had a wonderful Thanksgiving. Donna

Isn't it great when we can work within our diets!! I made sweet potatoes using splenda instead of sugar, and it went off wonderully!!! I also made a califlower cassorole which has many fewer carbohydrates than potaotes; it also went over very well. It feels good to be making permanent, positive changes to the way we cook. We non-ops ROCK!!!! Jessica