Thread: Need help - sugar free deserts ?

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 ..

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.

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.

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

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.

SUGAR FREE OATMEAL COOKIES

1 (12 oz.) can frozen orange juice
1 c. corn oil butter
1/2 c. Eggbeaters or 2 eggs
1 1/2 c. hot water
1/2 c. milk
1 c. brown Sugar Twin
2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3 c. oatmeal
3 c. cornflakes
3 c. flour
2 c. peanuts
2 c. soft raisins

Mix all ingredients well. If dough is too stiff, add more water or milk. Drop by teaspoonfuls on Pam sprayed cookie sheet and bake for 12 minutes at 375 degrees.


Makes 100 2-inch cookies.

http://www.cooks.com/rec/view/0,1810...244195,00.html



SUGAR FREE COOKIES

1 3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter
1 (4 serving) pkg. strawberry, raspberry, or lime sugar free gelatin
1 egg
1 tsp. vanilla

Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut into shapes. If you have a cookie press you may use it. Put on ungreased cookie sheet. Bake at 400 degrees about 8 minutes or until edges are golden brown.


Makes about 5 dozen.

http://www.cooks.com/rec/view/0,1810...240193,00.html


SUGAR - FREE CHOCOLATE PECAN COOKIES

2 c. Bisquick
2/3 c. brown Sugar Twin
1 box (4 serving size) sugar-free instant butterscotch pudding
1 box (4 serving size) sugar-free instant chocolate pudding
4 tbsp. butter, melted & cooled
1 tsp. vanilla
3/4 c. mayonnaise
2 1/2 oz. chopped pecans

As listed mix all ingredients together, beating well after each addition. Drop dough by teaspoonful onto ungreased baking sheets.
Bake at 350°F. for 16 to 18 minutes or until firm. Cool on pan 5 minutes and then transfer to paper towels.

Makes 4 dozen - at about 45 calories per cookie

http://www.cooks.com/rec/view/0,1910...240194,00.html



SUGAR FREE PEANUT BUTTER COOKIES

1/2 c. butter
1/2 c. natural peanut butter
1 egg, slightly beaten
1/3 c. sugar-free maple syrup
1 tsp. vanilla
1 tbsp. liquid sweetener
1 2/3 c. flour
1/2 tsp. baking powder

Mix dry ingredients, mix all others in order listed. Combine all ingredients. Roll one teaspoonful of dough into a ball, place on greased cookie sheet, flatten with a fork dipped in flour....continue until all dough is used. Bake in 350 degree oven for 8-10 minutes. Do not overbake.

http://www.cooks.com/rec/doc/0,1813,...246195,00.html


Sugar-Free Peanut Butter, Oatmeal and Banana Cookies"
Using flour with oatmeal and relying on an optional dash of maple syrup for sweetness, this sugar-free recipe will be sure to please every health-conscious cookie lover!

INGREDIENTS:

* 1/3 cup peanut butter
* 2 ripe bananas (overripe is fine)
* 1 tsp vanilla
* 2 tbsp soy milk
* 2 tbsp maple syrup (optional)
* 2 ½ cups quick cooking or rolled oatmeal
* dash cinnamon (optional)
* 1/4 cup flour

PREPARATION:
In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.

Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.

Note: This recipe is only truly sugar-free if you used unsweetened peanut butter and unsweetened soymilk, so read the ingredients list and look for soy milk that says "Unsweetened" right on the label.

Sources: http://vegetarian.about.com/od/deser...anacookies.htm


Chocolate Chip Cookie

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup melted butter
1 cup SPLENDA® Brown Sugar Blend
2 large eggs
1 tablespoon vanilla
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.

Combine flour, baking powder, baking soda and salt in small bowl. Set aside.

Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time.

Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.

Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

Nutrition Info (per serving) : Calories 210 | Calories from Fat 100 | Fat 11g (sat 7g) | Cholesterol 30mg | Sodium 140mg | Carbohydrates 24g | Fiber 0g | Sugars 16g | Protein 2g

http://splenda.tastebook.com/recipes...te-Chip-Cookie

Sweet As Sugar Cookies

1 cup unsalted butter, softened
1 cup SPLENDA® Sugar Blend
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend for Baking, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture SPLENDA® Sugar Blend for Baking mixture, beating until blended. Do not over-mix.

Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.

Preheat oven to 325 degrees F.

Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to ⅛-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.

Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned.

Cool slightly on cookie sheets; remove to wire racks to cool completely.

Nutrition Info (per serving) : Calories 150 | Calories from Fat 60 | Fat 7g (sat 4.0g) | Cholesterol 30mg | Sodium 50mg | Carbohydrates 19g | Fiber 0g | Sugars 7g | Protein 2g

http://splenda.tastebook.com/recipes...ipe?large=true

How bout a reverse mud cake.

Crush suger free chocolate chip cookies, layered in bottom of serving dish, make about a 1 inch layer of sugar free vanilla pudding, then layer with sugar free cool whip. My family loves it and needless to say, my kids don't know there is no sugar in them.

Ice cream come dessert

Use sugar free ice cream cones and fill with pudding any flavor after it's set. then you can top with cool whip and really make them look like ice cream.

There is also a sugar free lemonade pie. Ohhhhh that is so good.

also in little cups you can do chocolate mouse.
crumble sugar free chocolate cookies in bottom of cup, mix chocolate pudding add cool whip and mix them together them put an cup add a whole or crumbles cookie as base. Freeze until your ready for them, flip on plate, peal off cup and your chocolate mouse is ready.

Jello Jigglers using sugar-free jello.

Angel food cake, Cool Whip, fresh strawberries