Recipe: Sugar Free Desserts

Maybe these will help.

Joe

EASY SUGAR-FREE DESSERT
1 (6 oz.) pkg. sugar-free Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake
Dissolve Jello in hot water. Add lemonade mix and water. Chill until slightly thickened, beat until frothy and fold in Cool Whip. Fold in cake broken in pieces. Put into 9 x 13 inch pan and chill.

STRAWBERRY CHIFFON PIE
1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract
Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.

PINEAPPLE FLUFF
2 c. unsweetened pineapple with juice
1 1/3 c. non-fat dry milk
3 pkgs. Equal
3 tbsp. lemon juice
1 tsp. vanilla
1 tsp. butter-flavoring
1 pkg. lemon or lime D-Zerta gelatin
Dissolve D-Zerta in 1/2 cup boiling water. Put pineapple, dry milk, sugar substitute, lemon juice, vanilla, and butter flavoring in blender and blend 1 minute, scraping sides. Add gelatin and blend 3 more minutes, until foamy. Pour into a square dish and refrigerate. Yield: 4 servings.

DIABETIC PUMPKIN CHIFFON PIE
3 egg yolks
2 tsp. liquid sugar substitute
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 env. unflavored gelatin
1/4 c. cold water
3 egg whites, stiffly beaten
1/2 tsp. liquid sweetener
1 baked pie shell or
graham cracker crust
Beat egg yolks. Add 2 teaspoons sweetener, pumpkin, milk, salt and spices. Cook in double boiler, stirring constantly, until thick, about 5 to 7 minutes. Soften gelatin in cold water then stir into hot mixture. Cool to room temperature. Beat egg whites and 1/2 teaspoon sweetener. Fold into mixture. Pour into crust. Chill. Makes 7 servings, each with 1 milk, 1/2 bread and 2 fat exchanges.

CHIFFON PUMPKIN PIE (Sugar Free)

Exchanges per serving: 1/2 lean meat, 1/4 nonfat milk, 1 1/2 bread, 1 fat. Calories per serving: 203. Yield: 8 servings. 1 env. unflavored gelatin 1 c. evaporated milk 1/2 c. water 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/2 tsp. salt 4 eggs, separated Non-nutritive sweetener equivalent to 3/4 c. sugar 1 1/4 c. canned pumpkin, mashed Line a 9 inch plate with desired crust. Bake and cool. Combine next 8 ingredients, reserving egg whites; beat well. Stir and cook in top of double boiler until consistency of medium white sauce (about 10 minutes). Stir in sweetener. Place in refrigerator until cold. Beat whites until they form soft peaks. Fold pumpkin into gelatin mixture; add beaten egg whites carefully; pour into pie shell and chill until set.

CRANBERRY CHIFFON PIE
8-9 inch Graham Cracker Crust
2 tbsp. cornstarch
2 c. cranberry juice
1 env. (1 tbsp.) unflavored gelatin
1/2 tsp. salt
3 packets (3 grams) Equal Tabletop Sweetener
3 egg whites
1 c. frozen whipped topping, thawed
Bake the Graham Cracker Crust and set it aside. Put cornstarch in a small saucepan and dissolve it in a small amount of cranberry juice. Add remaining juice, gelatin and salt. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in the Equal. Pour cranberry mixture into a bowl. Chill, stirring frequently, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Fold in cranberry mixture then whipped topping. Pour into prepared crust. Refrigerate until firm. Garnish the pie with whipped topping and candied green cherries. Servings: 8.

PEACH CHIFFON PIE
1 c. gingersnap crumbs (about 15 cookies), I used graham crackers
2 tbsp. butter or margarine, melted
1 can (8 1/2 oz.) low-calorie sliced peaches, drained
1 carton (8 oz.) unflavored yogurt
1 tbsp. honey
1 tsp. lemon juice
1 env. unflavored gelatin
2 egg whites
9-inch baked pie shell
Ground nutmeg
Heat oven to 350 degrees. 1. Mix gingersnap crumbs and butter. Press mixture firmly and evenly in bottom and up side of 8-inch pie plate. Bake 8 minutes. Cool. 2. Reserve 3 peach slices for garnish. Place remaining peaches, the yogurt, honey and lemon juice in blender container; cover. Blend on high speed until smooth. Heat yogurt mixture and gelatin in saucepan over low heat, stirring constantly until gelatin is dissolved. Refrigerate until mixture mounds slightly when dropped from spoon. 3. Beat egg whites until stiff but not dry. Fold peach mixture into egg whites. Pour into pie shell. Garnish with reserved peach slices. Sprinkle with nutmeg. Refrigerate at least 3 hours. TIP: 145 calories per serving.

CAROB CHIFFON PIE
1 tbsp. unflavored gelatin
1/3 c. carob powder
1/4 c. honey
1/2 c. water
4 eggs, separated
1 tsp. vanilla
1/8 tsp. salt
1/2 tsp. rum or mint flavoring
Prepare a pie dish with a baked crumb crust. Cool. Combine gelatin and carob powder in top of double boiler. Stir in honey, water and slightly beaten egg yolks. Place over simmering water and cook, stirring for 5 minutes or until slightly thickened. Add flavoring. Remove from heat and cool to room temperature. Fold beaten egg whites into cooled carob mixture. Pour into cooled baked crumb crust. Refrigerate until set. Top with whipped cream.

LEMON CHIFFON PIE
1 (9 inch) Sweet & Low graham cracker pie crust
10 graham crackers, crushed
2 tbsp. melted butter
1/4 tsp. Sweet & Low
Combine ingredients; press into pie pan and chill. 1/2 tsp. salt 3 tbsp. lemon juice 1 tsp. grated lemon rind 1 tbsp. unflavored gelatin 1/4 c. cold water 4 egg whites 12 packets Sweet & Low Combine egg yolks, Sweet & Low, lemon juice and rind in top of double boiler. Cook, beating with rotary beater until thick, about 2 minutes. Soften gelatin in cold water. Add to hot mixture. Cool. Fold stiffly beaten egg whites into mixture. Pour into pie crust. Chill and serve.

SUGAR-FREE PUMPKIN CHIFFON PIE
1 1/4 c. cooked pumpkin
1/4 c. frozen apple juice concentrate
1/2 tsp. sweetener (Sucaryl)
1/4 tsp. allspice
1 tsp. cinnamon
4 oz. canned milk
3 egg yolks
1/4 tsp. salt
1/2 tsp. nutmeg
1 pkg. Knox gelatine
1/4 c. cold water
3 egg whites
1 tsp. apple juice concentrate
1/2 tsp. vanilla
Mix together first 9 ingredients in top of double boiler. Cook over hot water, stirring, until thick. Stir in Knox gelatine softened in cold water. Chill until it begins to mound. Whip egg whites. Add apple juice concentrate and vanilla. Fold into pumpkin mixture. Pour into 9-inch baked pie shell and chill. Top with whipped cream.

BLUE RIBBON LEMON CHIFFON PIE
4 eggs, separated
1 tbsp. artificial sweetener (12 pkg.)
1/2 tsp. salt
3 tbsp. lemon juice
1 tsp. lemon peel, grated
1 tbsp. unflavored gelatin
1/4 c. cold water
1 (9-inch) graham cracker crust

STRAWBABIES STRAWBERRY CHIFFON PIE
1 pt. strawberries
3/4 c. fructose
1 tbsp. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1 tbsp. lemon juice
1/4 tsp. sea salt
1/2 c. heavy cream, whipped
2 egg whites, stiffly beaten
1 graham cracker pie shell
1/2 recipe whipped cream topping
Wash berries. Save 1/2 cup whole berries for garnishing and crush the remainder; add fructose and let stand 1/2 hour. Soften gelatin in cold water 5 minutes, then dissolve in boiling water. Combine with crushed berries, lemon juice and salt. Cool and when it begins to thicken fold in whipped cream and egg whites. Pour filling into pie shell and chill until firm. Garnish with whipped cream, whole berries. Makes 1 (9 inch) pie. NOTE; Change about now and then and use most of the berries on the top of your pie.

CHIFFON PUMPKIN PIE (Sugar Free)

Exchanges per serving: 1/2 lean meat, 1/4 nonfat milk, 1 1/2 bread, 1 fat. Calories per serving: 203. Yield: 8 servings. 1 env. unflavored gelatin 1 c. evaporated milk 1/2 c. water 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/2 tsp. salt 4 eggs, separated Non-nutritive sweetener equivalent to 3/4 c. sugar 1 1/4 c. canned pumpkin, mashed Line a 9 inch plate with desired crust. Bake and cool. Combine next 8 ingredients, reserving egg whites; beat well. Stir and cook in top of double boiler until consistency of medium white sauce (about 10 minutes). Stir in sweetener. Place in refrigerator until cold. Beat whites until they form soft peaks. Fold pumpkin into gelatin mixture; add beaten egg whites carefully; pour into pie shell and chill until set.