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.

They all look so good, thank you. Thought I would add one that I like.


Cranberry Mold
  ·         1 pkg of cranberries
 ·         2 cups of Splenda sugar
·         2 pkg of strawberry sugar free Jello
·         1 can of crushed pineapple
·         1 cup of walnuts  

  Grind cranberries in blender or food processor. Stir ground cranberries with sugar and leave on counter for 2-3 hours to set. Dissolve both packs of jello with 1 cup of boiling water. Add jello to the set cranberries mixture. Also add pineapple and nuts and mix. Pour into a mold and put in refrigerator until it gels…usually overnight.  
 
Take jello mold out of refrigerator and fill you sink with warm water. Spin mold in water to loosen jello from mold. Flip mold onto a plate.  Enjoy!    
  
 Happy Turkey Day!  

 That sounds WONDERFUL !!!  I LOVE cranberries !!!

Hugs and blessings ~~~ Vivian

So i found this on the internet..made it but haven't tried it yet.  Looks good though.  I also added a graham cracker crust to it.  Mix 8 crushed graham crackers, 2 tablespoons of splenda and 4 tbl of light margerine melted.  I didn't use all the crumbs just made a thin crust.  Put it into the pan and pop it in the oven (325 deg) for about 5 minutes.  Put the cheesecake mixture on it and bake it for about another 30 minutes.   

No-Sugar Layered Pumpkin Cheesecake
Ingredients:
2 packages (8 oz. each) light cream cheese (not fat free)
1/2 cup Splenda
1/2 tsp. Vanilla extract (I used a bit more)
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice (recipe called for pinch each of nutmeg and cloves, but I didn't have any cloves)
non-stick spray for baking dish (use very sparingly or it makes it hard to spread the cheesecake)
whipped cream (optional, I didn't think it needed it)

Instructions: 
Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer spread evenly. Next time I would put a very thin layer of chopped pecans over the nonstick spray.)
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.

 That sounds really good too.   Thanks for sharing this with us.   I may have to try it although I have already made 15 pies  ( those are NOT all staying at my house ) FYI !!!   LOL

Hugs and blessings ~~~ Vivian

 Thanks for sharing!

Thanks for the recipes. They all looks good. What is the fat/carb/protein on the pecan pie?

 I am not sure.    That recipe didn't come with that.   I am sure you could go to Fitday.com or Dailyplate.com ( I can't remember which one breaks down the fat/ calorie etc count.    BUT I have tried them all for years and they are wonderful.
Happy Thanksgiving.

Hugs and blessings ~~~ Vivian

Thank you for posting these !!!  They sound delish !!!  Have a Blessed Thanksgiving !!

A sugar free pecan pie!  I thought that was a dream that would never come true.  I used to love pecan pie and I figured that was one thing that couldn't be translated to sugar free.  Have you tried it?  How does it taste?  I have some other cooking to do today or I might make it.