Need help - sugar free deserts ? - Big Big Forums

Jolie Rouge · 11-02-2009, 06:36 PM

I need some ideas for some simple sugar free deserts that would be good to serve for our Veterans Day dinner. I found a lot of ideas online, but I would rather have some "tried and true" recipes ...

Thank You in Advance ..

Quaker_Parrots · 11-02-2009, 07:22 PM

Have you ever made a jello parfait?

1-1/2 cups boiling water 1 pkg.
(8-serving size) or 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Sugar Free Gelatin
ice cubes 1 cup cold water
1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups of the gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.

ADD 3/4 cup of the whipped topping to chilled thickened gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy layer in dish.

REFRIGERATE 3 hours or until firm. Cut into squares to serve. Top each serving with a dollop of the remaining 3/4 cup whipped topping.

Quaker_Parrots · 11-02-2009, 07:25 PM

Another alternitive to a similar recipe:

3 cups boiling water
1 pkg. (6 oz.) or 2 pkg.
(3 oz. each) JELL-O Sugar free Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP sugar free Whipped Topping, thawed

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)

POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.

REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto serving plate just before serving.

CARROLIN · 11-03-2009, 01:35 AM

I'M A DIABETIC... TRY THIS.. "NEW FASHIONED POKE CAKE"

YOU CAN NOW BUY A SUGAR FREE CAKE MIX (YELLOW PREFERRED)
FOLLOW DIRECTIONS ON PACKAGE.

POKE HOLES IN COOLED CAKE, POUR A BOX OF SUGAR FREE STRAWBERRY
JELLO WATER (MIXED) OVER TOP, REFRIDGERATE FOR 2 HOURS,

MAKE SUGAR FREE VANILLA OR CHOCOLATE INSTANT PUDDING, OR
EVEN THE PRE- MADE, SPREAD IT ON TOP LIKE FROSTING...LET CHILL
FOR AN HOUR, THEN ADD COOL WHIP FREE, SPREADING IT LIKE ANOTHER
LAYER OF FROSTING.

EVEN MY CHILDREN NEVER KNEW IT WAS ALMOST SUGAR FREE,
REMEMBER...PUDDING IS MADE OF MILK, SO THERE IS SUGAR IN IT...
AND THE CAKE MIX IS CARBOHYDRATES, WHICH TURNS INTO SUGARS.

SMILES, AND ENJOY!!!
CARROLIN

Jolie Rouge · 11-03-2009, 01:24 PM

Italian Lemon Cornmeal Cookies
These delicate lemon cookies have an excellent flavor, and the cornmeal gives them an interesting texture. They are great for adding variety to a cookie tray.

Serves: 4.5
Prep Time: 20 Minutes
Cook Time: 10 Minutes

Ingredients

½ cup light butter
2 tablespoons vegetable oil
¾ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
¼ cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1½ cups all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
⅛ teaspoon nutmeg

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, SPLENDA® Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately ¼ inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Note : Exchanges per Serving: 1/2 Starch, 1/2 Fat

http://splenda.tastebook.com/recipes...rnmeal-Cookies

Gingerbread Cake
Who can resist a warm freshly baked gingerbread cake? This reduced calorie version will let you eat all you want, and doesn’t sacrifice flavor.

Serves: 18
Prep Time: 20 Minutes
Cook Time: 1 Hour

Ingredients

2 cups unsweetened applesauce
¾ cup molasses
⅓ cup vegetable oil
3 eggs
3 cups all-purpose flour
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground ginger
1½ teaspoons cinnamon
½ teaspoon ground cloves

Directions
Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside.

Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.

Blend remaining dry ingredients in a separate bowl. Mix well.

Add dry ingredients to the applesauce mixture. Stir well.

Pour cake batter into prepared pan. Bake in preheated 350 degrees F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.

Note : Serve with sauteed apples or non-dairy topping.

Place 1/2 cup SPLENDA® Granulated Sweetener in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground SPLENDA® over the cake like powdered sugar.

Exchanges per Serving: 2 Starches, 1 Fat

http://splenda.tastebook.com/recipes...ngerbread-Cake

What do ya'll think ? I like the parfait idea - make it in individual cups. The Poke cake could be very pretty with red and blue jellos.

The dinner menu is Jambalaya, white beans, green salad, rolls; drinks are tea and lemonade.

friend6040 · 11-03-2009, 06:18 PM

SUGAR FREE KEY LIME PIE:

1 graham cracker pie crust

1 - 8 ounce block of FAT FREE cream cheese (Yes, fat free cream cheese tastes like wallpaper paste (don't ask me how I know this...) BUT, you'll never know that it's fat free in this recipe!)

1 cup of skim milk

1 small box of sugar free lime gelatin

1 large container of fat free whipped topping

a few packets of no calorie sweetener

Whip up the cream cheese and milk until fluffy, then add the packet of gelatin (powder only! Do NOT mix with water!). Also add a few packets of no calorie sweetener to suit your personal taste. Mixture will be very fluffy and green.

Next, carefully FOLD in 1/2 the container of softened whipped topping. Chill until set, then top pie with remainder of topping. The juice of one real lime adds a distinctive taste, as does a teaspoon of grated rind.