A SUGAR-FREE YUMMY HOLIDAY SEASON

Tis the season for eating many yummy sugary desserts! However, these are some excellent and easy to make sugar-free recipes that can be incorporated into holiday baking this year!

PEPPERMINT PATTY PIE

10 miniature sugar-free peppermint patties

1 pre-baked 9-inch piecrust

1 package (4 ounces) of cook and serve sugar-free vanilla pudding

1 tablespoon of baking cocoa

2 cups of low-fat milk

INSTRUCTIONS

      Make the pudding according to the instructions on the back of the box.

      Mix pudding and cocoa and slowly add the milk into a medium pan on the stove

      While cooking, cut 10 of the sugar-free peppermint patties into quarters and add to the medium pan.

      Stir until the peppermints have melted and the mixture is smooth.

      Pour contents into the pre-baked pie crust

      Refrigerate until chilled

 Optional: after cutting the pie add reduced fat whipped cream and sugar-free peppermint patty garnish to each piece

SUGAR-FREE FUDGE

¼ cup of diet butter

2 ounces of unsweetened chocolate

24 packets of Equal

1 teaspoon of vanilla

8 ounces of reduced calorie cream cheese

½ cup of chopped pecans

INSTRUCTIONS

      Melt butter and chocolate

      Combine butter, chocolate, Equal, and vanilla

      Add the cream cheese

      Beat until the mixture is smooth

      Stir in the pecans

      Lightly grease an 8 inch square pan

      Spread the mixture evenly in the pan

      Refrigerate until firm           

SUGAR-FREE SUGAR COOKIES (Perfect cookies for Santa Claus)

¾ cup of unsalted butter

¼ cup of light butter

1 cup of Splenda no calorie sweetener

1 tablespoon of vanilla

¼ cup of egg substitute

¼ cup of water

¾ teaspoon of vinegar

1-½ cups of all-purpose flour (or wheat flour)

1-½ cups of cake flour

¼ teaspoon salt

1 teaspoon baking powder

INSTRUCTIONS

     Preheat oven to 350 degrees

     Blend butters, Splenda, and vanilla into a medium mixing bowl

     Blend until the butters are soft

     Add the egg substitute, water and vinegar and mix until evenly combined

     On low speed mix in the the flours, salt, and baking powder

     Do not over mix; stop once the consistency is dough-like

     Remove the dough and place onto a floured surface/table

     Cut the dough in half and wrap in plastic wrap

     Refrigerate the dough for about one hour

     On the floured surface/table roll the dough to a thickness of about ¼ inch

     Cut into cookies using any cute holiday cookie cutters

     Lightly grease a cookie sheet

     Place the cookies onto the sheet and bake for 10-12 minutes or until the cookies are lightly brown at 350 degrees

     Remove cookies from the cookie sheet and allow to cool on a wire cookie rack

DO NOT FORGET THE SUGAR-FREE FROSTING!

2 (1 ounce) boxes of sugar-free instant pudding mix (any flavor)

1 cup of skim milk

3 cups of heavy whipping cream

INSTRUCTIONS

      On a low speed, beat all ingredients together

      Beat until the pudding has dissolved and the frosting is spreadable

      Optional: add food coloring to the mix to have colored cookie frosting and decorate with sugar-free sprinkles

By incorporating these recipes into holiday baking, these desserts will not tempt the diabetic guest into sneaking the holiday desserts that are loaded with sugar! ENJOY!

 

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