I make protein powder pancakes and top them with low fat ricotta cheese and a dab of sugar free jam. This also is sometimes breakfast.
I Love Pumpkin… I am so glad that we can eat it. I eat it often. I use a similar recipe but bake it in a small baking dish. Scoop out a portion and top with home made whipped cream. I use to serve this to my kids when they were young ( still do to my little ones at home) cause it was a way of getting something nutritious in them, without them knowing it. The cooking times vary depending on the size of the baking dish but it stores well in the fridge and is handy to have around. Thanks for posting.
Hugs, Your and Angel
Fruit Crisp recipe ideas Note: these were edited from Great Recipes for Good Health by Reader’s Digest; it calls for regular bread and sugar. I am substituting things that are lower GI than what it calls for. Let me know if this doesn’t work.
(this recipe also calls for 1/2 cup raisins, but I left those out because of high GI)
3 apples, cored and sliced
1 tbsp lemon juice
2 1/2 tsp cinnamon
1/4 cup plus 2 tbsp splenda (adjust for other sugar substitutes)
2 1/2 slices wholegrain multigrain bread, finely crumbled or about 1 1/2 cup sesame seeds
2 tbsp margarine or butter (unsalted is better)
Preheat oven to 300. Toss apples with lemon juice, 1/4 cup splenda, and 1 1/2 tsp cinnamon. Spoon mixture into 9 inch pie pan and set aside. Coat a 15" x 10" cookie sheet or jelly rollpan with breadcrumbs or sesame seeds. Bake for 15 minutes or until dry/toasted, stirring every 5 minutes so that this won’t burn. Melt the margarine/butter, mix with crumbs/sesame seeds in bowl. Add remaining Splenda and cinnamon. Increase oven temp to 375. Sprinkle topping over apples and bake for 30 minutes or until bubbly. Serves 8.
Ginger-Peach Crisp Prepare as directed, but substitute 4 cups sliced and pitted peaches for apples; add 3/4 tsp ground ginger to the topping.
Blueberry-lemon Crisp Substitute 4 cups blueberries for the apples; omit the lemon juice and cinnamon, instead add 1 tbsp grated lemon rind and 1 tsp ground nutmeg to the filling. For the topping, mix crumbs/seeds with 3 tbsp splenda, 3/4 tsp lemon rind, 3/4 tsp ground nutmeg, and 2 tbsp melted margarine/butter.
This is a healthy alternative to ice cream when you want something frozen. Don’t eat too much of this, so that your glycemic load stays low.
1 deseeded watermelon or cantelope or honeydew (may also use other fruit)
Cut melon into 1 inch squares or scoop with melon baller. Put in freezer for 12 hours or overnight. To serve, you have three options: 1) you may serve as is (use toothpicks for looks) 2) put in blender and pulse until it resembles a slushie, or 3) use instead of regular ice for smoothies. Serving size is 1/4 cup or 1 small ice cream scoop’s worth. Important: Once you freeze melons, do NOT defrost, otherwise they will be slimy and taste bad.
To make jello ice, just follow directions on package of sugar free jello and freeze in an ice cube tray until it’s frozen solid. Then you may do with it as described in melon ice recipe.
This recipe is for people who are craving cookies. Adapted from Great Recipes for Good Health by Reader’s Digest.
Chocolate Nut Meringue Drops
2 large egg whites
1/2 cup Splenda (adjust for other sugar substitutes)
1 tsp vanilla extract
3 tbsp unsweetened cocoa powder
1/2 cup chopped peanuts, almonds, walnuts, freshly grated coconut, or any other nut (Note: you may substitute sugar free chocolate chips or chunks of unsweetened baking chocolate if you want more chocolate instead of nuts).
Preheat oven to 250 F. Line 2 baking sheets with baking parchment or aluminum foil and set aside. Beat the egg whites at moderately high speed until they hold stiff peaks.Beat in the sugar substitute 1 tbsp at a time, then beat in the vanilla. Reduce speed to low and beat in the cocoa powder. With a rubber spatula, fold in the nuts or chocolate pieces. Drop by rounded teaspoonfuls onto baking sheets, spacing 1 inch apart, and bake for 1 hour. Turn off the oven and dry the cookies for 2 more hours. Makes about 40 cookies.
This recipe is always a winner at pie contests.
No Bake Peanut Butter Pie
12 oz sugar free cool whip, defrosted
8 oz Neufchatel or cream cheese, at room temperature
1/2 cup Splenda
1 cup natural creamy peanut butter (you may also use almond butter for a different flavor)
shaved unsweetened baking chocolate
chopped peanuts or almonds
Grease a 9 inch pie pan. Mix cream cheese with Splenda. Add peanut butter to cream cheese, mixing until smooth.Gently fold in Cool Whip and combine thoroughly. Put in pie pan and top with peanuts and chocolate shavings. Refrigerate for at least 6-8 hours before serving.
This recipe is modified from J.R.'s Cookbook.
Peanut Butter Crispy Treats
3/4 cup agave nectar, sugar free maple syrup, or other sugar free syrup
3/4 cup Splenda
2 tbsp. low carb flour (soy, coconut, almond, etc.)
1 cup peanut butter
3 cups your choice of nuts or seeds or freshly grated coconut
Mix together syrup, Splenda, and flour in a saucepan. Bring to simmer over medium heat. Simmer for 1 minute. Add peanut butter and vanilla. Stir together until it melts. Add nuts or seeds or coconut then pour and spread into greased 8 inch square pan. Let cool and then cut into squares.
This recipe was modified from Great Recipes for Good Health by Reader’s Digest.
1/4 cup finely ground almonds or walnuts
7 tbsp Splenda
1 tbsp egg powder
4 large egg whites
1/8 tsp salt
1/8 tsp cream of tarter
1/4 tsp almond extract
1/4 cup sugar free jam
Preheat oven to 275F. Line a baking sheet with wax paper and, using an 8 inch cake pan as a pattern, draw two 8 inch circles on the wax paper; set aside. Mix the nuts with 1 tbsp splenda and egg powder; also set aside. Beat the egg whites and salt at moderate speed until foamy. Add cream of tarter and beat 1 minute longer. Slowly add the remaining Splenda, beating constantly, then increase the speed to moderately high and beat until the whites hold stiff, glossy peaks. Beat in the almond extract and fold in the nut mixture. Fit a pastry bag with a plain large tip (or use a ziploc bag with 1 corner cut) and spoon in the egg white mixture, then pipe to fill in the 2 circles traced on the wax paper. With a spatula, smooth the tops and bake the meringues until they are almost crisp but still a little sticky- about 35 minutes. Set baking sheet out and let meringues cool to room temp. (about 1 hour). Invert and carefully peel off the wax paper. Center 1 meringue, flat side up, on a serving plate, spread with the jam, then top with the other meringue, round side up. You may coat the whole thing with more jam if you wish. Cut into 6 wedges and serve. Serves 6.
Cherimoyas are an exotic fruit that taste kinda like vanilla pudding. If you are allergic to pineapples, you may also be allergic to cherimoyas.
1 cherimoya per person
additional seasonings to taste, optional (suggestions: cinnamon powder, unsweetened cocoa powder, sesame seeds, berries, etc.)
Halve each cherimoya. Scoop out the white flesh and puree in blender until smooth. Mix with other flavorings as desired. Serve cold.
This can also be made into faux ice cream.
Love the Freezing idea Sunny! I think I too will give this idea a go, as I can never eat it all.
Thanks for a great idea!
Coconut milk sounds like a good idea here. I use a lot of coconut…
Use this as icing for cake or drizzle on just about any dessert here or with fruit or with the bread recipes in the bread section. You can substitute other flavors if you don’t want chocolate. Modified from a cookbook called Can You Take the Heat? (published by WWE).
J.R.'s Granny’s Chocolate “Gravy”
1 cup Splenda or other sweetener to taste
3 tbsp any low carb flour
3 tsp unsweetened cocoa powder
3 cups milk
Combine the milk, sweetener, flour, and cocoa in a medium saucepan off the heat. Cook and stir over medium heat until the sauce thickens to be slightly thinner than desired (this should thicken more as it cools). Add some butter for extra richness if desired (I never do, as this is already rich enough for me most of the time).