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To celebrate here is a version on the Sugar Free Chocolate Cheesecake Cupcakes. The original recipe can be found on BTV.com and has sour cream in it. I gave up sour cream and replaced it with plain greek yogurt so I wanted to see how that worked with this recipe. IT WORKED GREAT! The entire family will love them.
Chocolate Cheesecake Cupcakes
1 box of Pillsbury Sugar Free Devil's Food Cake Mix
1 box of Jello SF FF Cheesecake Pudding Mix
3 eggs or ¾ cup eggbeaters
2 cups of fat free sour cream or greek yogurt
1/3 cup of vegetable oil or you can use applesauce
1/2 cup water
Preheat oven to 350. Place paper liners in cupcake tins (this recipe makes 24 regular-sized cupcakes - I made some mini ones as well). Divide batter among the liners and bake for 15 minutes (slightly less for minis).
I used the eggbeaters, greek yogurt and applesauce and upped the water to 1 cup. It still makes a very thick cake batter. I made 80 mini cupcakes with 1 tablespoon of batter in each cup. I still needed 14 minutes to cook them.
I iced mine with the Pillsbury Sugar Free Chocolate Icing in the can.
Mini cupcakes (makes 80)
Serving Size: 1 mini cupcake
Calories: 48.3
Fat: 1g
Carbohydrates: 5g
Protein: 1.1g
We have just enough religion to make us hate,
but not enough to make us love one another. ~Jonathan Swift
Quinoa Pilaf
2 tsp of olive oil
1 medium onion chopped
2 carrots, cut into small(diced)
1/2 tsp of curry powder (can make it less accord to taste)
pinch of ground cinnamon
1 cup of quinoa
2 cups of chicken broth
1/4 cup chopped flat leaf parsley
1/2 cup sliced toasted almonds
Saute the onion and carrot in the oil over medium high heat in heavy saucepan until lightly golden. stir in the curry powder, cinnamon, and quinoa and cook for one minute stirring constantly. Add the chicken broth and bring mixture to a boil. Cover reduce heat and simmer for 15 minutes. Coo****il tender and water is absorbed. Fluff with a fork and stir in the parsley and almonds...enjoy!
HW: 286 SW: 253 CW: 167 GW: 150 
My daughter created this recipe 10 years ago when she was six. Yes six, she wanted to be a chef when she grew up. That has not changed but she still likes to cook. This recipe has 7.5g of sugar and most of that is milk and pumpkin sugars. It is not one of those fluffy, pudding like pies. It is a real tasting and feeling custard pie. We top ours with the sugar free cool whip. Yum! I had this for Thanksgiving 2 1/2 week out from surgery.
Rachael’s Awesome Pumpkin Pie
3/4 cup Splenda granulated
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon nutmeg
2 large eggs or ½ cup eggbeaters
15oz. pumpkin
1 teaspoon vanilla
12 fl. oz. fat free evaporated milk
1 unbaked pie shell
Directions:
PREHEAT oven to 425̊ F.
MIX Splenda, salt, cinnamon, ginger, cloves and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE for 15 minutes at 425̊ F. Reduce temperature to 350̊ F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Nutritional Info: With Eggbeaters (not including the pie crust, I don’t eat that part)
Calories 67 Fat 0.4 Carbs 11 Protein 5.7
We have just enough religion to make us hate,
but not enough to make us love one another. ~Jonathan Swift
Carolyn "Vii"
ReginaL · 3 replies · 849 views
