SUGAR FREE DESSERT RECIPES

 HOLIDAY RECIPES

 

TURTLE PUMPKIN PIE

 

1 graham cracker pie

½ c pecans, roughly chopped

4 T sugar free carmel ice cream topping ( I use Smuckers found at Walmart )

1 c. skim milk

2 packages SF Jello Vanilla instant pudding

1 cup canned pumpkin

1 1/2 t. pumpkin pie spice

1 – 8 oz SF cool whip

 

Place all but 2 T of nuts in pie crust.    Beat together pudding, milk, spices and pumpkin until well blended.    Fold in 1 ½ c  Cool Whip ( reserve the rest for top of pie ).  Drizzle about 2 T of the carmel sauce over the nuts in crust.  Pour pudding mixture on top of the crust.    Chill and when set top with remaining cool whip and then drizzle with remaining nuts and carmel sauce.

 

8 servings     Fat 12g    Carbs 40.1g  Calories 282.2     Protein 3.2g

 

 

 

 

 

CRUSTLESS 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

¾ c cream

 

Mix all ingredients together.    Pour into well sprayed pie plate.    Bake at 350* for  30 – 40 min.       8 servings     FAT 8.9 g    Carbs  21/4g    Calories 193.5    Protein 3.2g

 

 

 

 

PUMPKIN MOUSSE

 

1 can pumpkin

1 small Jello Instant SF pudding

¼ c skim or low fat milk

1 t ground cinnamon

1 – 8 oz cool whip SF

 

Beat pumpkin, pudding, milk and cinnamon.   Fold in cool whip till thoroughly blended.   Cover and chill.

 

 

 

 

SUGAR FREE PECAN PIE

 

1 – 9 “ pie crust

 

Pre heat oven to 350*

 

4 eggs

1 1/3 c Splenda

1 c Log Cabin SF Syrup

1/3 c melted butter

1 c pecan halves

 

Beat eggs. Splenda, syrup and butter.    Pour into unbaked pie shell.    Arrange pecans on top  ( must DO THIS…pecans won’t float to top like normal recipe ).    Bake 50 minutes or till knife comes out clean.    Cool and enjoy.

Was that Liz's SF pecan pie recipe?  Gave it to lady friend in Conroe to make one for tomorrow. 

 Not sure if it is Liz's or not Don.   I have made this recipe for quite a few years now.    I think about 5.   Not 100% sure where I got it from....could have been Liz's.  You'd need to get hers and compare the two.

Hugs and blessings ~~~ Vivian

VIVIAN--Charlene brought your "Pumpkin Caramel Pie" to my family's Thankgiving a couple of years ago-everyone was very upset when she had other plans last year (they said it was cuz of her-I think they mostly missed the PIE!). She made it looked real "purty"-drizzled the caramel and all that fancey Martha Stewart stuff. She have you full credit for the recipe. It was WONDERFUL.  have printed your post-and will ATTEMPT the pie, sometime the holidays..but ONLY if I can't talk Charlent into doing it FOR me!!

Yup thats mine... as was the first recipe you posted :) Glad you are enjoying them!

Thanks Liz.....wasnt sure where I got it only that it is a amazing recipe.

Hugs and blessings ~~~ Vivian

thanks for the compliments Viv... Im so please everyone enjoys them! i have a horrid sweet tooth (thank the lord i dump so easily lol) but with the holidays here, I do like to have a few things around that I can have adn the rest of the family can enjoy as well!!! I made a new recipe this year that I got from an HEB mag (of all places lol).. it looked so good thought i would adapt it accordingly and see how it turned out.  Its a sweet potato, walnut, cranberry dish.  the picture was so enticing i just had to do it lol. Well, thats hardly any left, so safe to say it was wonderful! lol. I will post in a new thread so it wont get lost. 
I have made the turtle carmel pie thing many times when i have to take a dish/dessert and no one ever guesses that one (or any of those) are sugar free... its soooooo good!!!
Hope you had a nice holiday!

Sugar-Free Buckeyes (very good)

PB2 (my HEB carries it, also netrition.com)
Sugar-Free powdered sugar (I ordered it from netrition.com)
Sugar-Free salted carmel syrup (can substitute, I ordered it from netrition.com)
Sugar-Free molding chocolate (I ordered it from anoccationalchocolate.com)

Rehydrate PB2 with syrup to peanutbutter consistency.
add powdered sugar until stiff cookie dough consistency.
Roll in balls and place on wax paper in freezer for a few min.
Melt molding chocolate in microwave 1 min, stir, 30 sec, stir, continue until melted.
Dip balls & return to fridge or freezer depending on preference.
When coating is hard, store in ziplock bag in fridge or freezer depending on preference.