S/F Pecan Pie & S/F Egg Nog Recipes
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PECAN PIE
3 large eggs
3/4 cup Splenda Granular
Pinch of table salt
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
¾ cup Steel’s Sugar Free Maple Syrup, or if you cant find Steels, SF Log Cabin works great!!!. Dont use Cary's, its too thin
1 cup chopped pecans, plus 10 halves
One 9-inch homemade unbaked pie shell, not deep dish
Whipped cream sweetened with SplendaI like mine full of pecans so i use 1 cup of chopped pecans plus the 10 halves
Preheat the oven to 350˚F. Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft. Cool to room temperature and serve in small wedges with Splenda-sweetened whipped cream.
Sugar Free Egg Nog
Amazingly like the real deal, but sugar-free and not an egg in sight! (If you’d like to add richness, a quarter cup of egg substitute would be wonderful.) - Linda Farnsworth
SERVINGS: 12
* 1 cup fat-free half & half
* One 1-ounce package sugar-free Jell-O instant vanilla pudding powder
* 5 cups 2% milk
* ½ cup Splenda granular
* 3/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon cinnamon
* 2 teaspoons brandy or rum extract
* 1 teaspoon vanilla extract
Whisk together the half & half and pudding powder until smooth – this will be very thick. Slowly whisk in mil****il smooth. Whisk in Splenda, nutmeg, cinnamon, and extracts. Allow to chill for at least 2 hours. Serve with whipped cream and a sprinkling of freshly grated nutmeg. Makes 12 servings.
Per Serving: Calories 82; Protein 4 grams; Total Fat 4 grams; Carbs 7 grams; Fiber 0 grams; Sugar 5 grams; Sodium 155 mg
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