Sunday, November 25, 2007

Scary Sweet Pumpkin Ceesecake

Scary Sweet Sugar Free Pumpkin Cheesecake
1 cup graham cracker crumbs
1 1/2 teaspoons cinnamon
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted
3 (8 ounce) packages fat free cream cheese
2 (8 ounce) packages reduced fat cream cheese
1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons all-purpose flour 2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ground ginger
1 pinch ground cloves
1 (15 ounce) can pumpkin puree
1/4 cup fat free half-and-half
1/2 cup egg beaters®
1 tablespoon vanilla
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Set aside.
Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool.

Blend together cream cheese, SPLENDA® Granulated Sweetener, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.

Turn mixer on low and slowly add half-and-half, Egg Beaters® and vanilla. Blend until well mixed.

Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.

Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.
Nutrition Info
Servings Per Recipe: 20
Amount Per Serving
Calories: 170
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 370mg
Total Carbs: 11g
Dietary Fiber: 1g
Sugars: 3g
Protein: 10g

Monday, November 19, 2007

Sugar Free BBQ Sauce

Sugar Free BBQ Sauce

2 strips of thick bacon, chopped fine (or see note)
1 small onion, minced
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 small can (6 oz) tomato paste
1 can (12 oz) diet (sugar-free) cola - Splenda-sweetened preferred
1/4 cup low carb (sugar-free) catsup, (or see note)
3 T mustard
1 Tablespoon Worcestershire sauce
1 pinch ground cloves
Hot sauce to taste

Note 1: If you prefer to leave the bacon out, add 1-3 teaspoons of liquid smoke, to taste, near the end of the cooking. Alternatively, add some smoky flavor using 1 teaspoon of smoked paprika, or chipotle powder to taste.

Note 2: If you can't find low carb catsup, leave it out, but add about a tablespoon of vinegar and some sweetener, to taste.

1) Fry the bacon in a saucepan - a 2 qt pan works well.

2) Add the onion and cook over medium until soft - 3-5 minutes. Add garlic at this point if you're using fresh and stir it for half a minute or so.

3) Add the rest of the ingredients, plus about half a cup of water. Stir well. 4) Simmer for 20-30 minutes. It will cook down a bit and flavors will combine. 5) Adjust the seasonings so you have the balance you want - you can add vinegar, artificial sweetener (liquid preferred), or hot sauce. (If it's too hot, adding more sweetener will tone it down.)

The recipe makes approximately 10 servings of 1/4 cup each. Each serving has about 3.5 grams of carbohydrate plus 1 gram of fiber.

Sunday, November 18, 2007

Pumpkin Bread (Sugar Free/Low fat Version)

Pumpkin Bread (sugar free/lowfat)

2 cups splenda
2/3 cup applesauce
1/3 cup vegtable oil
4 lg eggs
2 cups pumpkin
3 cups flour
1 tsp baking powder
2 tsp baking soda
2/3 cups water
1 cup finely chopped pecans
3 tsp pumpkin pie spice

Cream together oil, applesauce, and sugar. Add beaten eggs, pumpkin, and watyer. Mix well. Sift together flour and other dry ingredients. Add gradually to the pumpkin mixture, blending well after each addition. Stir in optional ingredients, such as, nuts, raisins, or dates. Pour into greased loaf pans and bake at 350 degrees for 60-75 minutes.

Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 96.4
Total Fat: 2.8 g
Cholesterol: 35.4 mg
Sodium: 137.5 mg
Total Carbs: 15.0 g
Dietary Fiber: 1.2 g
Protein: 2.9 g

Saturday, November 17, 2007

White Bread Stuffing

White Bread Stuffing

6 slices Wonder Light Bread, any variety (or another light bread)**
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free broth, chicken or vegetable; room temperature
1/4 cup Egg Beaters, Original
1 tbsp. LAND O LAKES Whipped Light Butter
2 cloves garlic; finely chopped
salt, pepper, rosemary, thyme


For best results, leave bread uncovered for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees. Cut bread into 1/2-inch cubes. In a medium-sized pot, combine broth, celery and onion. Cook for 8 minutes at medium heat. Remove from heat and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Spray a medium-sized baking dish with nonstick spray, and place bread cubes in it. Once veggie-broth mixture has cooled slightly, add Egg Beaters and butter. Pour mixture evenly on top of bread. Mix gently with a fork. Bread cubes should be moist, but not saturated. If necessary, add 1-2 tablespoons of water. Cover with foil and cook for 20 minutes. Remove foil and fluff/ rearrange stuffing. Return to oven (uncovered) for 10 - 15 minutes, or until top is golden brown. Serves 5.

Serving Size: 1 cup

Calories: 88 Fat: 1.5g Sodium: 305mg Carbs: 16g Fiber: 4g Sugars: 4g Protein: 7g
**Nutritionals may vary depending on the bread you use.

Sugar Free Pumpkin Pie

Sugar Free Pumkin Pie

2 cups Murray Sugar Free Gingersnaps or Vanilla Wafers
2 tablespoons salted butter, melted
¾ cup Splenda granular
½ teaspoon table salt 1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
One 15 ounce can Libby’s 100% Pure Pumpkin (not pre mixed pumpkin pie filling)
One 12 ounce can low-fat evaporated milk (not sweetened condensed milk)

Preheat oven to 325°F. Place the cookies in a food processor and pulse with the butter until you have moist, fine crumbs. Divide the mixture and press evenly into two 8-inch pie plates. Bake 10 to 12 minutes, until the crusts just start to color. Cool on a rack while preparing the filling.

Leave the oven on at 325°F. Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk. Divide the filling between the two pie shells. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill, Serve with a dollop of sugar free Cool Whip.
Makes 2 pies, each serving 8 WLS portion, Calories 113, fat 5gr, carbs 12gr, protein 3.5gr

Cranberry Salad

1 12-ounce package of cranberries
1 large size raspberry jello (SF)
1-2 sleeves of Crystal Lite Morning Sunrise Orange
(depending on how much orange flavor you want)
1/2 Cup Splenda, or to taste

Clean the cranberries and dump them in a pan with 1 1/2 cups of water. Bring to a boil. Stir in the jello and the CL; taste and add Splenda if needed. Let the cranberries cook down for maybe 10 minutes - you might want to smush them up a little bit. That's it - chill until jelled. This is delicious and very low calorie.

Chili Relleno Puff

Chili Relleno Puff
1 pound ground turkey, browned, crumbled and drained
1 small onion, diced (cook with ground turkey)
5 eggs, beaten until lemon-colored (about 3 minutes)
3 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 to 1/2 cup salsa (I saved this to put on top)
2 cups lowfat ricotta cheese
1 large can (7 oz.) diced, mild green chilis
1 cup shredded cheese (Jack, Colby, Mozzarella or a mixture)
1/4 cup shredded sharp cheddar
Brown meat and onions, drain and pat into a 9x9 baking dish. Beat remaining ingredients together (except for the last 1/4 cup cheddar--it is for the top.) Pour onto the ground meat and onion. Top with cheddar. Bake at 350 degrees for 30-35 minutes until golden brown and puffy (a knife will come out clean.)Makes 9 servingsPer serving: 320 calories, 29 grams

Sugar Free Pumpkin Cheesecake

Sugar Free Pumpkin Cheesecake
3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1/4 cup unsalted butter, melted
Cheesecake Filling
2 (8 ounce) containers block-style fat-free cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups canned solid pack pumpkin
3 tablespoon Cinn-a-bliss
1/2 cup nonfat evaporated milk
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan.Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the Cinn-a-bliss, evaporated milk, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight

Saturday, November 10, 2007

Previous Recipes

I hope you enjoy the recipes I have posted here! Most are ones we have gotten from other people, and some are ones we created! Below you will find the links to recipes that were posted on "Bald Is Beautiful". From here on out, I will make it easier to find by placing them on "Food for thought and moderation". Have a great week!
Shepherds Pie (without potatoes)
Mexican Lasagna
Rasberry Parfait
Grilled Sesame Seed Chicken
Banana Squash
Summer Squash Casserole
Chicken Cordon Blue Casserole
Yellow Squash & Zuchinini Casserole
Ham & Vegtable Torta

Sugar Free Starwberry Dessert

A friend of mine from Obesity Help posted this recipe, and I thought I would give it a try. The only concern stems from the sugar alcohols in the glaze. Here is the original post. Hope you enjoy!

Tonight, I took a few strawberries, cut them all up, added two spoons of sugar free strawberry glaze found at Kroger, then a few sugar free Murray shortbread cookies (which I found for 1.00 at Big Lots... they are normally 2.99 each) and then whipped cream. Yummy! It was soooo good. It is great portion control rather than making the pie. Then you are not tempted to eat more than just the small amount you fixed for a one time consumption.