Almost Sugar-Free Dessert and Other Recipe Adventures

My Kitchen | 5/19/2010 | Various

[Joya]

Almost Sugar-Free Dessert

1 pound silken tofu

15 oz. carton of ricotta cheese

12 oz. semi-sweet chocolate chips

8 oz. unsweetened baking chocolate squares

3 T. agave nectar

1 splash of vanilla extract

Over very low heat, melt chocolate chips and baking chocolate.

With mixer, blend silken tofu, ricotta cheese, agave nectar, and vanilla. Add the melted chocolate, and mix well. Chill.

[Joya]

A couple weeks ago, I was at a covered dish dinner, and the hostess, who happens to be diabetic, served a chocolate dessert. I asked her what was in it, and she said it had silken tofu, ricotta cheese, chocolate, and agave nectar.

At first, when I mixed it up, I only used chocolate chips, but it seemed too soupy and not "chocolatey" enough, so I looked in my cupboard and found a box of Baker's unsweetened chocolate squares, melted and then added it, and voila, it seems to work. And hey, the box said it didn't expire till November 2011, so it hadn't been in the cupboard for five years or anything. Maybe for one year. I don't remember. After I added that, it seems to be close to my friend's version.

For my own sake for future reference, I am posting it here.

Cheerio, Joya

[Joya]

And NOW I have a thread for archiving later cooking adventures.

[Ann Archy]

Do you have one that doesn’t contain chocolate??

[autumnraine]

I end up making about 2 dozen of these for Thanksgiving and Christmas because they are so well loved. Even for those who don’t like traditional pumpkin pie. From what I can figure, there is about 3 grams of carbs per slice.

OH, and it takes about 15 minutes to make.

Double Layer Pumpkin Pie

1 pkg. (8 oz.) Fat free Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) Sugar Free Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Sugar Free Vanilla Flavor Instant Pudding
1 3/4 tsp Pumpkin Pie Spice

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.

[autumnraine]

Sorry, meant to post to you too. I just posted one for pumpkin cream pie.

[Joann37]

Sorry, Joya. You lost me at “tofu”.

[Joya]

Thanks for the in-put to all of you !!!!

Non-chocolate? Not one that I’ve tried. However, here’s what I found on the Net.

http://www.naturalhealthdoc.net/health-questions-health-information-low_glycemic_recipes.htm#lemoncloud

= = =
Lemon Cloud

Diabetic variation: Use sugar-free Jell-O and substitute 12 packets of Equal for the sugar.

= = =

3 oz box lemon Jell-O
1 cup boiling water
8 oz package of cream cheese — softened
15 oz can evaporated milk
1 cup granulated sugar
1 teaspoon vanilla

In small bowl, dissolve lemon jello in boiling water. Place in refrigerator until it starts to thicken. Place the can of evaporated milk in the freezer, along with the large mixing bowl, to chill.

When jello begins to thicken (about the consistency of egg whites) and milk is chilled, proceed with recipe.

In small mixing bowl, beat the cream cheese and sugar until well blended. Add the thickened Jell-O and blend until well mixed, scraping down the sides often. In the chilled large mixing bowl, mix the well chilled evaporated milk and vanilla and beat until stiff peaks form. Fold in the Jell-O / cream cheese mixture and beat at low speed until well blended, scraping the sides of the bowl often.

Since all the ingredients are white, it is hard to tell if the Jell-O is well distributed, so blend thoroughly.

Divide the mixture among 6 footed dessert dishes and chill for several hours.

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Eggnog Pudding
This is a wonderful way to doctor up instant pudding mix to taste just like rich and fragrant eggnog. Use the sugar-free pudding or regular, depending on your dietary requirements. From Quick Cooking magazine.

2 cups cold milk
1/2 tsp ground nutmeg
1/4 tsp rum extract
1 small box instant vanilla pudding mix, sugar-free or regular

In a medium bowl, stir together the milk, nutmeg and rum extract. Add the pudding mix and beat for two minutes. Pour into individual serving dishes, garnish with additional nutmeg if desired, and chill until set.
Yield: 4 servings, 1/2 cup each.

= = =
Low GI “Apple” Crisp
One of the toughest concepts of the Sugar Busters and other low GI diets is the limitation to consume fruit all by itself, not mixed with any other ingredients. Here is a mock Apple Crisp that is acceptable because it utilizes zucchini, a vegetable that has a low GI value. People never guess that this dish contains zucchini.

1 jumbo zucchini
1 cup fructose
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons 100% whole wheat flour

Topping:

1 cup 100% whole wheat flour
1/3 cup fructose
1/2 teaspoon cinnamon
3/4 cup rolled oats (regular)
1/2 cup butter, melted

Preheat oven to 350 degrees. Bring a large pot of water to a boil. Peel and trim zucchini. Slice it lengthwise into quarters. Cut all the seeds out. Slice the zucchini into slices that resemble apple slices. You should have about 6 cups of slices. Boil the zucchini slices in the boiling water for 3 minutes. Drain well. Mix together the 1 cup fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons whole wheat flour. Sprinkle over the zucchini slices and toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square baking pan. Mix the remaining ingredients together to make the crumb topping. Distribute it evenly over the zucchini. Bake for 45 minutes, until topping is browned and crispy. May be served warm, cold or at room temperature. Yield: 6 to 8 servings.

[rintense]

I avoid Equal. Truvia for me.

[Joya]

Oh, wow, sounds like a winner. Thanks !!!

[Joya]

Is Truvia like stevia?

[Joya]

Good idea. I cannot have anything with nutra-sweet, it gives me a headache.

I did use agave nectar in the original recipe today, since that’s what my friend put in it when she made it.

I don’t drink diet drinks and try to avoid artificial sweeteners.

[autumnraine]

The best thing is that you cannot tell at ALL that it has almost no sugar. My skinny, noncarb counting friends love it and I have even given whole pies as gifts.

[Joya]

Not low-cal, made this today and want to record my notes here, {I first learned of this dish on the Thanksgiving thread 2009}.

= = =
Cottage Cheese Loaf

1/2 onion, chopped
1/4 cup (1/2 stick) butter
2 lb. cottage cheese
1 or 2 splashes of soy sauce
5 eggs
2 cups bran flakes, crushed

Melt the butter and cook the onions in the microwave. Take a casserole dish outside and spray it with Pam. {Yep, I really go outside to use Pam, supposedly it coats the lungs if used indoors.}

Combine all ingredients and place in casserole dish.

Bake at 350 degrees for 45 minutes.

= = =
Original recipe called for five cups of cereal, but it is too dominant at that quantity.

[Joya]

Not almost sugar-free dessert
= = =
Pineapple Upside-Down Cake
note: I halved the cake recipe but NOT the topping recipe as it came out too cakey the first time; will paste the original recipe at the bottom with entire amount of cake batter
[another idea maybe try to DOUBLE the topping recipe and leave the cake batter per the original and then just put a layer of pineapple rings w/ brown sugar and butter in the middle of the batter?]

Ingredients

1 Can (15 oz.) pineapple rings with jc. drained off and reserve the juice in case you decide to use it in the cake batter instead of milk ??? try and see how it turns out that way

1/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
[but i suspect the bp made my first one taste bad for some reason]
1/2 teaspoon baking soda [I forgot to put this in]
1/3 teaspoon salt
==> either use the juice from the can of pineapple — measure first, or else use 1/2 cup milk
[not buttermilk to me the buttermilk made it taste weird]

TOPPING
3 T. butter (for topping, in addition to the 1/4 Cup in the batter)
3/4 cup brown sugar

Beat together: butter and sugar
Pre-heat oven to 350F.
Add to beaten butter and sugar the egg and the vanilla
Mix well
Now add: flour, [baking powder], baking soda, salt pineapple jc. or milk

Mix together all the ingredients
Go outdoors and spray a large skillet with Pam Non-stick Cooking Spray, then come back indoors and then put the 3 Tablespoons Butter into the skillet and place on a medium low burner.

While the butter is melting drain the liquid off the can of pineapple. Once the butter is melted add the can of pineapple and 3/4 cup brown sugar to the skillet. Mix well.
Pour cake batter on top of the pineapple topping and spread the batter around so that it looks even on top, and bake for 1 hour.
Put on a cooling rack and let it cool. While cooling, take a knife and cut around the edge of the cake separating it from the skillet.

Once cake is cooled put a serving platter on top of the skillet. Then flip the whole thing over. Once you’re done flipping it over remove the skillet.

= = =
Original recipe
Pineapple Upside-Down Cake Ingredients

1 Can (15 oz.) Pineapple

1/2 Cup Butter

1 Cup Sugar

2 Eggs

1 teaspoon Vanilla

2 Cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2/3 teaspoon Salt

1 Cup Buttermilk

3 Tablespoons Butter (for frosting, in addition to the 1/2 Cup)

3/4 Cup Brown Sugar

First Step: Creaming Butter and Sugar

Beat together:

1/2 Cup Butter

1 Cup Sugar

Pre-heat oven to 350F.

Second Step: Adding Eggs

Add to beaten butter and sugar:

2 Eggs

1 teaspoon Vanilla

Mix well

Third Step: Adding Dry Ingredients and Buttermilk

Now add:

2 Cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2/3 teaspoon Salt

1 Cup Buttermilk

Mix together all the dry ingredients listed above on a paper plate then add them alternating with the buttermilk while mixer is on slow.

Fourth Step: Pineapple Icing

Spray a large skillet with Pam Non-stick Cooking Spray, then put the 3 Tablespoons Butter into the skillet and place on a medium low burner.

While the butter is melting drain the liquid off the 1 Can of Pineapple. Once the butter is melted add the Can of Pineapple and 3/4 Cups Brown Sugar to the skillet. Mix all these ingredients well.

Fifth Step: Pineapple Upside-Down Cake Batter

Pour your cake batter on top of the pineapple icing in about four, or five large globs. Then spread the batter around so that it looks even on top. Now put the cake into your preheated 350F oven and let it bake for 1 hour.

Sixth Step: Cooling Pineapple Upside Down Cake

Once your cake comes out it, put it on a cooling rack and let it cool. While it is cooling take a knife and cut around the edge of the cake separating it from the skillet.

Seventh Step: Removing Pineapple Upside-Down Cake From Skillet

Once your cake is cooled put a serving platter on top of the skillet. Then flip the whole thing over. Once you are done flipping it over remove the skillet.

[Joya]

The bran flakes have a very strong taste. The original recipe calls for Special K, which is what I used the first time I made it, and I think I would revert to that for a milder flavor.

[kevkrom]

Well, there's my sugar-free / low-carb cheesecake:

Filling:

• 24 oz. cream cheese
• 2 c. sour cream
• 1 t. sugar-free vanilla
• 1/2 t. salt
• Sugar substitute equal to 1 1/2 c. sugar(*)
• 5 eggs

(*) I typically use 2 T. FiberFit plus 1/4 c. each of erithyrol and xylitol. Alternatively, replace the FiberFit with 3/4 c. Splenda or replace all of the sweeteners with 1 1/4 c. Splenda.

Crust:

• 1 cup walnuts, chopped fine
• 2 T. butter, melted
• Sugar substitute equal to 2 T. sugar

Method:

• Line the bottom of a springform pan with parchment paper; spray sides with cooking spray
• Mix crust ingredients, press into thin layer on bottom of the springform pan
• Mix the filling ingredients, except the eggs, until fully integrated and smooth. Add the eggs one at a time, slowly, as the last step.
• Pour filling into springform pan and bake at 350 for about 70 to 80 minutes. (Depending on pan size and oven.)
• Let cool completely, remove from pan, and chill before serving.

Note that Mrs. kevrkon often prefers no nut crust; this also works fine, just pour the filling directly into the pan.

From the base recipe, you can start throwing in variations, such as:

• Chocolate Raspberry: Replace walnuts with almonds. Add 6 T. cocoa powder (or 1-2 squares melted unsweetened chocolate) and 2-4 T. (depending on taste) of sugar-free raspberry syrup to filling. Garnish with fresh raspberries.
• Key Lime: Reduce sour cream to 1 c. and add 1/2 c. key lime juice instead.
• Pumpkin: Replace the walnuts with pecans. Add cinnamon, ginger, and nutmeg to taste in crust. Add 2 c. pumpkin puree, 2 t. cinnamon, 1/2 t. ginger, and 1/2 t. nutmeg to filling. This will cook slightly longer due to extra bulk.

[Joya]

Wow, thanks !!! Appreciate that you share so generously with this info.

[Joya]

http://www.myhomecooking.net/

[mollynme]

This sounds yummy. I think I'll try it out for my diabetic mom.
Just one question. You say to beat the cream cheese, milk and sugar but don't list sugar in the ingredients. How much does the recipe need and can you substitute another sweetener?

Thanks

[autumnraine]

Oh, sorry, I forgot to change that part of the recipe. The tbsp of Splenda is what you use instead of sugar. Of course it’s only one tbsp of sugar for the whole pie and even with the milk and crust I think it comes out to 2 grams of carbs per slice.

With this much flavor though, you cannot tell the difference between splenda and sugar. I’m telling you, be prepared to be making these. None of my kids like pumpkin pie. But they will do a dance in the kitchen when they see me making this one. I made these for a cake walk at my daughter’s fall festival at her school(wrapped the pie plate with lid in saran wrap and froze it until a few hours before the walk to keep it chilled and firm) and a teacher’s children won it. I got hunted down to get the recipe, LOL. I guess when you are a diabetic (I wrote sugar free and the boy got it for his diabetic dad) and you find something you like to feel normal again, you grab it!