Lisa made a couple of fantastic sugar free/low carb desserts from recipes she found on www.about.com
I must let you know that we varied the recipes found on the website somewhat due to time and ingredient issues.
Sugar-Free Pumpkin Pie
Preparation:
Preheat oven to 425 degrees F. Beat pumpkin, milk, and eggs. Beat in rest of ingredients. Pour into uncooked pie shell. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream.
Low Carb Cheesecake
Preparation:
Preheat oven to 375 F. Put cream cheese in mixing bowl and beat until fluffy. Add other ingredients, scraping the bowl and beaters often. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan.
Raise the temp of the oven to 400 and begin baking the cheesecake. Bake for about an hour, dropping the temperature of the oven every 15 minutes or so till it is baking at 200 at the end. We took it out of the oven when the cheesecake was firm to the touch , but slightly soft on the sides.
We enjoyed making these desserts and we enjoyed eating them even more because they were both low carb and sugar-free!!!
- 9-inch pie pastry
- 16-ounce can pumpkin (we used 15 oz. can)
- 12-ounce can evaporated milk
- 3 eggs
- 3/4 cup artificial sweetener (we used Splenda, could have increased this a little to make it sweeter)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground nutmeg*
- 1/8 teaspoon cloves*
Preparation:
Preheat oven to 425 degrees F. Beat pumpkin, milk, and eggs. Beat in rest of ingredients. Pour into uncooked pie shell. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream.
Low Carb Cheesecake
- 3 packages (1 and 1/2 lbs.) cream cheese (room temperature)
- 4 eggs (preferably room temperature)
- 1 and 1/2 teaspoon (1/2 tbs.) vanilla
- 1 and 1/2 teaspoon (1/2 tbs.) lemon juice
- 1 and 1/3 cups of artificial sweetener (we used Splenda)
- 1/4 cup sour cream
- Crust:
- 1 cup almond meal
- 2 T melted butter
- 2 T artificial sweetener
Preparation:
Preheat oven to 375 F. Put cream cheese in mixing bowl and beat until fluffy. Add other ingredients, scraping the bowl and beaters often. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan.
Raise the temp of the oven to 400 and begin baking the cheesecake. Bake for about an hour, dropping the temperature of the oven every 15 minutes or so till it is baking at 200 at the end. We took it out of the oven when the cheesecake was firm to the touch , but slightly soft on the sides.
We enjoyed making these desserts and we enjoyed eating them even more because they were both low carb and sugar-free!!!
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