Low Carb Pumpkin Dessert
This dessert tastes like pumpkin pie, although it is made without sugar.
29 ounce can pure pumpkin (not pie filling)
*3/4 cup Splenda
1/2 teaspoon salt
2 1/2 teaspoon pumpkin pie spice
1/4 teaspoon cloves
*3/4 cup heavy cream
16 oz chopped walnuts or pecans (approximate amount)
Mix all ingredients very well in bowl or food processor. Pour the mixture into lightly buttered 8 ramekin dishes, approximately 4 to 5 oz each, or into a traditional pie plate. Before baking, sprinkle chopped nuts on the top of each dish. Set the dishes or plate into a metal container with water in it so that the water covers the bottom half of each dish. Bake in a pre-heated oven at 350 degrees for 55 minutes.
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This dessert reminds me of ice-cream. It’s really good on a hot day. I’m not sure how many carbs are in it, but it can’t be many. I ate this dessert nearly every night while losing 80 lbs.
1 Cup Frozen Strawberries
1/8 to 1/4 Cup Each of Blueberries, Raspberries
Walden Farms Chocolate Syrup
Splenda to taste
Partially thaw berries in microwave oven for approximately 30 seconds. Slice the strawberries and sprinkle all berries with Splenda. Mix throughly. Spoon berries into a parfait glass, alternating with layers of whipped cream. Top with whipped cream and chocolate syrup and serve.
Cottage Cheese Dessert
I use this cottage cheese recipe as a dessert. It’s easy to make and resembles a creamy pudding.
16 oz. Small-curd cottage cheese
2 tbsp. Sugarless strawberry topping (I use Smucker’s)
2 tbsp. Sugarless vanilla flavoring (I use Torani)
2 tbsp. Splenda
Mix all ingredients together and blend until creamy with a hand-held blender/mixer in a small bowl. Transfer to half-cup dessert cups and chill. This makes a great dessert or snack. Alternate flavorings can also be used for variety.