Thanksgiving Sweets Without All of the Sugar!
These days we are all looking for ways to cut back on our sugar intake. But during the Holidays it sure is hard!! Here are some sugar-free and low-sugar recipes that will keep you healthy and satisfied all the way through!!
Low-Sugar Apple Crisp
- 9 medium apples, peeled and sliced
- 1/4 cup plus 1/4 cup Splenda, No Calorie Sweetener, granular
- 1/4 cup plus 1/4 cup sugar
- 2 teaspoons cinnamon
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oatmeal
- 1/2 cup trans-fat-free margarine
- Preheat oven to 375°F. Toss apples with 1/4 cup Splenda, 1/4 cup sugar, and cinnamon. Transfer apple mixture into a 9″ x 13″ baking pan.
- Beat margarine and add the remaining 1/4 cup Splenda and 1/4 cup sugar along with the flour and oatmeal. Blend until well mixed. Evenly distribute flour mixture over apples.
- Bake for 35–40 minutes on the top rack of the oven until topping is lightly browned and apples are soft.
Serves 15, each serving contains: Calories 170, Fat 7 g, Fiber 2 g, Carbohydrates 26 g, Protein 2 g, Sodium 80 g.
Nutty Carrot Cake Bars
(Adapted from an Eating Well recipe)
- Nonstick cooking spray
- ¾ cup all-purpose flour
- ¼ cup whole-wheat flour
- ½ cup sugar (see Tips)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup finely shredded carrot
- ¾ cup chopped walnuts or pecans, toasted
- ⅓ cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
- ¼ cup cooking oil¼ cup fat-free milk
Fluffy Cream Cheese Frosting
- ½ cup frozen light-whipped topping, thawed
- ½ of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- ¼ cup vanilla low-fat yogurt
- Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with non-stick cooking spray. Set aside.
- In a medium bowl, combine all-purpose flour, whole-wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, ½ cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.
- Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool bars in pan on a wire rack.
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
- Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining ¼ cup nuts. Cut into 20 bars.
Serves 20, each serving contains: Calories 121, Fat 7 g, Fiber 1 g, Carbohydrates 12 g, Protein 3 g, Sodium 64 g.
Diabetic Friendly Pumpkin Pie
- 4 large eggs
- 1 28-ounce can of pumpkin puree
- 1/2 cup granulated stevia
- 1/4 cup Splenda brown sugar mix
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1 cup whole milk
- Pecan halves, for garnish
- 2 refrigerated pie crusts
- Preheat the oven to 400°F and line a 10″ pie plate with the piecrusts. Crimp the edges.
- Whisk the eggs and the sugars together with a mixer for 1 minute, until it’s light and frothy. Add the pumpkin, cinnamon, cardamom, nutmeg and salt, and continue mixing for one more minute. Add the milk and mix it until it’s *just* incorporated about 30 seconds. Pour the mixture into the prepared pie plate.
- Bake the pie for 10 minutes at 400°F, then reduce the heat to 325°F and continue baking it for 1 hour.
- Remove the pie from the oven and garnish the outside of the pie with pecan halves.
Serves 8, each serving contains: Calories 308, Fat 15 g, Fiber 5 g, Carbohydrates 52 g, Protein 8 g, Sodium 301 g.
Pumpkin Cheesecake Mousse
- (Low carb) 12 ounces cream cheese, softened
- 1 – 15 ounce can unsweetened pumpkin puree
- 1/2 cup confectioners sugar substitute
- 2 teaspoons pure vanilla extract
- 2 tablespoons Pumpkin Pie Spice, more to taste
- 3/4 cup heavy cream
- In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
- Add the sugar substitute, vanilla extract, pumpkin pie spice, and heavy cream. Mix until all ingredients are well incorporated.
- Refrigerate for an hour before serving.
Serves 10, each serving contains: Calories 215, Fat 18 g, Fiber 1 g, Carbohydrates 3 g, Protein 3 g.
(Sugar Free and Gluten free, modified from DiabeteStrong)
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 tsp. vanilla extract
- 1 tbsp. flax meal or flax powder
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup sugar substitute (such as Stevia)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sugar-free chocolate chips
- 1/2 cup chopped walnuts
- Preheat your oven to 350°F (180°C) and line a 9-inch square baking tin with baking paper. Grease the sides of the pan with butter and set aside.
- In a medium mixing bowl, whisk together the water, oil, yogurt, vanilla extract, and flax meal. Leave to stand for 15 minutes to allow the flax meal to start reacting and binding everything together.
- Once the mixture has started to thicken after 15 minutes, add in the coconut flour, cocoa powder, stevia, baking soda, and salt and mix until fully incorporated.
- Then add in the chocolate chips and walnuts and fold them in gently.
- Spoon the mixture into the prepared baking tin and spread the dough evenly throughout the pan. Press in some extra chocolate chips into the top of the brownies.
- Bake for 15 – 18 minutes until almost set, remove from the oven and allow to cool completely. Place in the refrigerator for at least 3 hours or overnight to allow them to completely set and firm up. Allowing the brownies to set in the refrigerator makes them delicious and fudgy.
Serves 9, each serving contains: Calories 210, Fat 18 g, Sodium 117 mg, Carbohydrates 9 g, Protein 4 g.