Thanksgiving dessert ideas???

Does anyone have any good recipes for dessert on thanksgiving that is friendly for us? I am in charge of a dessert?

Thank you

If you want traditional pumpkin pie, just make it with Splenda instead of sugar.

This is an easy, yummy dish also:

Pumpkin Fluff/Pudding/Dip/Whatever you wanna call it!

1 (15oz) can pumpkin puree
1 (1oz) pkg instant sf vanilla pudding mix
1 c. milk
1 t. cinnamon
dash of cloves
1/2 t. vanilla
3 T. Splenda Granular
2 1/2 c. Whipped Cream or Cool Whip

Beat pumpkin and pudding mix, milk, spices and splenda. Fold in Whipped cream. Chill well.

**Butterscotch pudding is also awesome in this.**

If you don't want pumpkin, this pie always goes over really great:

The original recipe called for sugar free chocolate cookies for the crust, but I have not had any luck finding them.  I just use the "Oreo" cookie crust available most anywhere.  The nutrition facts on the "Oreo" crust state that sugar grams for a 1/8 pie piece is 7.  Not only is that below my Dr.'s threshold of 10, but I always figure WLS servings at half of a regular serving, so the sugar grams in the "Oreo" crust is a negligible 3.5.
Raspberry Chocolate Pie  
1 "Oreo" cookie pie crust
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda granular (not the packets)
1/4 cup DaVinci sugar-free Raspberry syrup
One 8-ounce container Cool Whip, thawed
1/2 cup sugar-free raspberry jam, warmed
Sugar-free dark chocolate shavings for garnish (again, if SF is available, fine, but I have used the regular Hershey's Dark as there is not enough to worry about)

In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 of the container of Cool Whip. Pour filling into crust. Spread warmed jam over the cream cheese mixture. Cover with protective plastic from pie crust and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings. 
Makes 14 WLS servings.
Per Serving: 182 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 0 g Fiber; 5 g Sugar; 176 mg Sodium

**If you CAN find the cookies and have the time to make the crust yourself:
1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees. In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.**

 

PRETZEL JELLO SALAD


8 oz.  bag crushed pretzels
(whatever kind u like, salted, no salt, FF)

3/4 C. melted lowfat/lite margarine

3 TBS. splenda

Mix together and press in a 10x13 glass baking dish and bake at 350 degrees for 10-12 minutes. Cool completely.


next- mix  8 oz.  fat free cream cheese
8 oz. cool whip (sugar free, fat free etc)
and 1/2 cup splenda with mixer.

Spread over top of pretzel mixture.
Top cream cheese mixture with fresh strawberries, blue berries, peaches or whatever fruit you like.

next step... make 1 large or 2 small sugar free jello's (using 3 cups of ho****er instead of directions.)
chill until half way set. Put over top of cream cheese & fruit mixture.
Finish gelling.
Cut in squares.

Another version of Pumpkin Fluff Pie.  I made this this week and it's GOOD and EASY!

1/2 box cream cheese (room temperature)
1 small box SF instant vanilla pudding mix
1/2 container lite or SF cool whip
1 small can pumpkin
1 fifty/50 SF graham cracker pie shell

Blend all of the ingredients and pour in pie shell.  Chill in refrigerator.


Eight slices
200 calories (per slice)
28 carbs
5 g sugar
2 g protein

My favorite new recipe that I invented is:
Healthy Peanut Butter Pie

        Crust:
1½ c. Fiber One cereal (original type)
⅜ c. milk

Filling:
1¾ c. milk
6 T. PB2 (powdered peanut butter)
1 scoop Isopure Creamy Vanilla (or your favorite protein)
1 box sugar-free vanilla pudding mix (4 svg)   To make crust, crush the Fiber One to crumbs in a blender or food processor. Pour crumbs into a pie tin. Add just enough milk (about 6 T) to moisten the crumbs so that they stick together. Press into pan and up sides.

To make filling, combine all ingredients in a blender and process until smooth. Pour into pie shell.

Chill until set, about 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user SELVAGEEDGE.  
Nutrition Facts Serving Size: 1 serving Amount Per Serving   Calories                           95.1   Total Fat                         1.7 g                                                   Cholesterol                  3.6 mg   Sodium                    292.0 mg   Potassium                232.4 mg   Total Carbohydrate       16.7 g      Dietary Fiber                 5.6 g      Sugars                          4.0 g   Protein                           8.4 g     I have posted this recipe, along w/several others, on SparkRecipes.com.  A link to my recipes is http://recipes.sparkpeople.com/more-about-me.asp?user=391211 9