WLS friendly Thanksgiving dinner

By the time Thanksgiving comes around this year, I will be 6 months post op. I normally make turkey, stuffing, yams (made with butter, sugar, pumpkin pie spice & marshmallows), green salad, mashed potatoes, dinner rolls, devil eggs & pumpkin pie. I know to avoid the carb rich items like stuffing and rolls. My question to all of the cooks & bakers out there is how do I make these foods WLS friendly? Can I just substitute Splenda for sugar? Do I need to change my recipe or cooking method when using Splenda?

Thank you for your advice and suggestions.

Lillian

I have found that I can substitute splenda when baking so I do not see why you couldnt use it. They (wally world)do have regular splenda and brown sugar splenda just make sure you check the directions on the brown sugar. There is a bit of difference in using it but I also find it to be not as sweet as regular brown sugar.

I had a dessert party and made everything with splenda including the punch. Everything was so good and you could not tell the difference. Everyone loved everything and even took the leftovers home. I got all of my recipes off of the Splenda website and from two Splenda cookbooks I have. Some of the things I made were pumpkin pie, chocolate chip cookies, banana pudding, chocolate chunk banana bread, cheesecake, punch, egg nog and I cant remember what else but my favorite was the pumpkin pie. I used Splenda and the splenda brown sugar blend. I also used reduced fat, and fat free ingredients in the recipe as well. I dont know how WLS friendly the recipes are because I made them for the diabetics in my family and I wasn't even thinking about WLS back then.

CANT WAIT TO TRY SOME OF THESE RECIPES. i just wish splenda werent so expensive and it takes so much of it .

If I am not mistaken the Splenda brown sugar does have regular brown sugar in it (I don't have a box on hand to check right now, though).  Keep that in mind if you are sensitive to sugars.

It does, it's half brown sugar and half splenda.

Last Thanksgiving I made a pumpkin pie with splenda.  My husband and all of my co-workers loved it.  I used the Splenda baking sugar.  I think it's part splenda and part sugar.

• 1 deep dish pie shell
• 3 large eggs, Beaten
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 ounce) can evaporated milk
• 1 cup Splenda granular, sugar substitute
• 2 teaspoons pumpkin pie spice
•  

• Directions:

  1. 1 Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
  2. 2 Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
  3. 3 Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
  4. 4 Cool the pumpkin pie before cutting into 8 servings.
  5. 5 Cooking time does not include time to cool.
  
  

  Nutritional Facts for Splenda Pumpkin Pie

  Serving Size: 1 (134 g)

  Servings Per Recipe: 8

  Amount Per Serving

  % Daily Value

  Calories 180.8

   

  Calories from Fat 93

  51%

  Total Fat 10.3 g

  15%

  Saturated Fat 4.2 g

  21%

  Cholesterol 91.6 mg

  30%

  Sodium 173.9 mg

  7%

  Total Carbohydrate 16.0 g

  5%

  Dietary Fiber 0.4 g

  1%

  Sugars 1.5 g

  6%

  Protein 6.5 g

  13%

  The following items or measurements are not included:

  Splenda granular