Monday, November 12, 2007

no-sugar-added dessert recipes (mostly pumpkin stuff)

Below is a recipe for Pumpkin Cheesecake and Pumpkin pie. Just don't
forget that you can always make a IDS vanilla/cinnamon shake and add canned
pumpkin (not pumpkin pie mix) and some extra pumpkin pie spices or extra
Splenda to taste.

Pumpkin Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (may use
regular or reduced fat or fat free cream cheese)
1/2 cup Splenda Granular
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs (****MAY OMIT IF DOING LOW
1/2 cup thawed COOL WHIP FREE Whipped Topping

MIX cream cheese, Splenda and vanilla with electric mixer on medium
speed until well blended. Add eggs; mix until blended. Do not over beat
after adding eggs. Remove 1 cup batter; stir in pumpkin and spices.

Spray 9-inch pie plate with cooking spray; sprinkle bottom with

POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE at 325°F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of
the whipped topping.

********If you omit the graham cracker crumbs then this is a SF
pumpkin cheesecake.

Or substitute ground nuts or finely chopped nuts for the graham
cracker crumbs. Better for you & still gives you a bit of that crust feeling.

8 minute Cheesecake

1 package (8 oz.) cream cheese, softened
Splenda to equal 1/3 c. sugar
1 c. sour cream (1/2 pt.)
2 tsp. vanilla
1 8 oz. Cool Whip
1 Graham Cracker Crust or finely chopped nuts, instead
1 can no sugar added strawberry pie filling or cherry pie filling (optional)

Beat cheese until smooth; gradually beat in sugar substitute. Blend in sour
cream and vanilla. Fold in whipping topping, blending well. Spoon into
crust. Chill until set, at least 4 hours. Garnish with fresh berries or add
a can of s.f. strawberry or cherry pie filling on top and chill.


2 cups cold milk (can substitute cream, Plain Soy Milk or Hood Carb
Countdown Milk, if you choose)**
2 pkgs. (4 serving size) sugar free Jello Vanilla pudding powder**
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1 c. Cool Whip
1 baked 9-inch pie shell (or no pie shell, or just eat the pudding mix out
of the crust)

Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep
narrow bottom bowl. Beat at lowest speed of electric mixer for 1 minute.
Pour into pie shell. Chill until set, at least 3 hours. Garnish with
additional whipped topping and pecans, if desired.

**Or use 1 (6 serving size) sugar free Jello Vanilla pudding powder and 1
1/2 cups cold milk (or substitute).

FROZEN Pumpkin Pie

1 c. canned pumpkin
2/3 cup s.f. syrup
1/2 tsp. cinnamon
1/4 tsp. nutmeg & ginger
1/2 c coarsely chopped Walnuts or Pecans
3 1/2 cups thawed Cool Whip
1 graham cracker crust or use pecans and butter for a crust

Combine pumpkin, syrup, cinnamon, nutmeg, ginger & nuts. Fold in whipped
topping. Spoon into crust. Freeze until firm, about 4 hours. Before serving,
let stand 15 minutes at room temperature.

BAKED Pumpkin Pie

1 1/2 c. cooked pumpkin or canned pumpkin
1 1/2 c. evaporated milk (or substitute)
2 eggs, slightly beaten
1/4 tsp. cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. vanilla
3/4 c. brown sugar, firmly packed
Pie Crust, unbaked.

Mix all ingredients. Bake at 400 degrees for 35-40 minutes.

FEATHER-LIGHT Pumpkin Soufflé

6 tbsp. parmesan cheese, divided
1/4 c. butter or margarine
1 c solid-pack pumpkin
1/4 c. all purpose flour
1 tbsp. prepared mustard
1 c. milk (or substitute)
6 eggs, separated
1 c. finely chopped ham
1 c (4 oz.) shredded Swiss cheese

Preparation: Preheat oven to 375 degrees. Butter six 10 oz. custard cups;
dust with 2 tbsp of the parmesan cheese. Chill. In medium saucepan melt
butter. Add pumpkin, flour and mustard; mix. Gradually stir in milk. Cook,
stirring constantly, until boiling. Stir 1/4 c pumpkin mixture into egg
yolks; add to saucepan and cook over low heat stirring constantly, 2
minutes. Remove from heat; stir in ham and Swiss cheese and remaining 4
Tbsp. of Parmesan cheese. Beat egg whites until stiff peaks form. Folk into
pumpkin mixture. Pour into cups and bake for 25 minutes.

Crustless Pumpkin Pie

15 oz. can pumpkin

12oz can skim evaperated milk

3/4 cup egg substitute or 3 egg whites

1/2 tsp. salt

1 T. pumpkin pie spice

1 tsp. vanilla

1 cup splenda

combine all ingredients & beat until smooth .Pour into greased (pam) 9 1/2" glass pie plate . Bake @ 400* for 15 minutes , then @ 325* for 45 minutes until knife comes out clean from the center .

You can make a crust with finely ground pecans, some splenda and butter and cinnamon to moisten and press into a pan. Or just use regular crust and scrape out of it.

I've made this for family dinners and gatherings with friends and everyone really liked it. I served it with SF Cool Whip and NO one noticed that it was no sugar added. I make the filling, fill a 9" deep dish pie crust (frozen, store bought) and then pour the remaining filling mixture into ramekins sprayed with non-stick spray. I can eat a piece of the regular pie OR eat one of the crustless ones in the ramekins.

1 comment:

Scale Junkie said...

I love the smell of pumpkin but not the taste so I think I'll make a few of these for my neighbor just so I can enjoy the smell!

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