Question:
What is your favorite dessert recipe that is made with Splenda or no sugar??
Members of North Texas area Support Groups will be making desserts for the luau on Saturday night at the OH WLS Convention, May 15th in Arlington Texas. We would like to have lots of variety. Please email me your favorite recipe. Also, indicate if it an original recipe and if you are willing for us to include it in a recipe handout. I sure appreciate your help on this. The Convention should be an outstanding event. Thanks in advance for your help. [Ann in TX] 414/292/140 [email protected]. — Ann B. (posted on March 25, 2004)
March 25, 2004
I wish they'd get a really cool recipe page up here on this site. I'd like
to see some of these recipies myself. [email protected] Thanks!
— Michelle J.
March 25, 2004
This is not an original recipe, it was posted many years ago by someone (I
can't remember who), so feel free to use it as you wish. Depending on the
number of people you expect, you may want to double or triple the recipe:
In a large bowl, combine:
1 large (24 oz.) container FF cottage cheese
1 package dry (powder only) SF FF jello (any flavor you prefer)
1 can (15 oz.) DRAINED fruit cup (try to find the lowest sugar)
Stir in 1 container FF cool Whip
Chill & enjoy!
— Leslie F.
March 25, 2004
Pumpkin Cheesecake
1 box sugar free vanilla pudding
1 16oz brick of lite cream cheese
1 15oz can of pumpkin
1 pint heavy whipping cream
1 teaspoon vanilla
1/2 tbsp pumpkin pie spice
6 single packets of Equal
6 single packets of Sweet-n-Low
Combine the softened cream cheese, pumpkin, vanilla pudding (powder only),
vanilla, sweetner and pumpkin pie spice. Mix until thoroughly combined.
Beat the heavy whipping cream until it makes firm peaks. Fold into the
pumpkin mixture and pour into a glass pan. Refrigerate for 2 hours and
serve. BE SURE TO USE THE COMBINATION OF EQUAL AND SWEET-N-LOW. IT GIVES
A MORE REALISTIC SUGAR TASTE!!!!!
— SMG I.
March 25, 2004
Shawna, can you use Splenda instead?
— Leslie F.
March 25, 2004
I love a cheesecake made with Splenda. I have found that ofen Splenda
does'nt taste good in things like homemade bananna pudding and in things
like cakes and brownies. But it is VERY good in cheesecakes! :)
— Danmark
March 25, 2004
Hi, there are alot of different recipes that are good made with splenda, so
instead of giving you a long list I will give you the website. Go to
www.splenda.com and look there, they have alot of good dessert recipes
there.
— Melodee S.
March 25, 2004
I have two recipes for fudge- I like em' both :) I think my favorite is
the "truffles"
Chocolate Fudge
Serves 8
2 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons butter
4 ounces cream cheese
1/2 teaspoon vanilla
3 tablespoons Splenda
about a 4 oz bar of sugar free chocolate (you can buy em anywhere, I like
the carbolite ones from walmart)
In a small saucepan, over low heat, melt butter. Add heavy cream and cream
cheese, and whisk until smooth. Chop up the chocolate, throw it in to melt-
Add Splenda, and adjust for taste. (Add a little more if you need too) Heat
until bubbling, stirring constantly. Reduce heat, and stir in cocoa and
vanilla. Blend well. Pour into a small buttered dish. Place in the
refrigerator to set for 3 to 4 hours. Cut into 8 pieces
2nd recipe
Ingredients:
2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
1/2 cup unsweetened
cocoa -- (1/4 to 1/2)
1 ounce unsweetened
baking chocolate
1 tablespoon vanilla
sweetener to taste
2-3 cups of Splenda The less cocoa
you use the less
sweetener you need to use)
1 cup peanut butter
Dark Chocolate
How to Prepare:
The amounts for the
chocolate and the cocoa
can be altered depending
on taste, you can use all
cocoa, all chocolate, or a
combination. The
sweetener also, you really
have to taste it while
making it to see if its sweet
enough.
Melt butter and chocolate in
saucepan, whisking. Add
cream cheese and cream,
whisk until melted, add
cocoa, sweetner and vanilla, whisk
until starts to bubble. Take
off heat, add PB and beat a
few minutes, until smooth.
Pour into buttered dish,
about 12X5 or 9X4, and
chill. After a few hours, You can Cut into squares. But this is how I like
it.......I spooned out the fudge and rolled it into little balls- I melted
some SF chocolate (I bought at walmart) in the microwave- I rolled the
balls in the melted chocolate and let it setup on some waxed paper- then
refigerate- I've gotta tell you- This is TRULY the best SF treat I've had
(after trying many many thing) You don't have to dip them in melted SF
chocolate, but I find it makes a wonderful little "truffle"
(P.S. Hi Ann Baby :)
— WABBIT F.
March 25, 2004
OHHHHHHHHHHHHHHHH I almost forgot- Go to LOWCARBFRIENDS.COM
They have more recipes then you could ever know what to do with- 100's of
AWSOME desserts- Look no further LOL
(Ann, give me a shoutout, and tell me how things are [email protected])
— WABBIT F.
March 25, 2004
OH! Thanks for asking this and Thanks for the fudge recipe!!!!!
— ZZ S.
March 25, 2004
http://www.obesityhelp.com/morbidobesity/member-interests/cooking_baking/
There is a cooking board with lots of recipes. Above is the link... Check
it out.
— diannapullen
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