[SB] Sb Sweet Treats

[molly1844]

Here's the place to come when that sweet tooth kicks in or you need a special desert for that occasional treat!

molly :)

[molly1844]

1 C. water
1 pkg. plain gelatin
2- 8oz. pkgs. cream cheese, cut into cubes (I use Neufchatel cheese- less fat and it still has a great taste)
8 pkgs. Splenda
2 T. sugar free butterscotch pudding

In large bowl, microwave water until hot. Dissolve gelatin in water. Add the cream cheese cubes and stir until softened.

Blend well with electric mixer.

Add the Splenda and pudding and blend well.

Pour into paper lined mimi muffin tins and chill until firm.

Makes 10 little cheesecakes.

[amadeus431]

Pudding Sundae

Make up a box of Chocolate sugar free pudding according to directions on the box. (I prefer the kind you have to cook, but it's getting hard to find around here.)

Divide into 3 individual cups.
Cool

Top with SF whipped topping/cool whip/

Sprinkle with 1 T sunflower seeds or crushed peanuts.

This is one of my favorite desserts. If you're also counting Weight Watcher points (like me) it is 4.5 points.

[molly1844]

3 egg whites (bring to room temperature)
1/2 tsp cream of tartar

Beat together with electric mixer until soft peaks begin to form.

Gradually add in (one packet at a time)
6 packets of Splenda
Whip well between each addition of Splenda

Add
1 tsp. vanilla
Whip until stiff peaks form.

Place by heaping tablespoonfuls on cookie
sheet.

I usually get about 20 or so puffs out of this recipe.

Put into a preheated oven at 200 degrees and bake for 75 min.

Turn oven off and let them sit in oven for 2 more hours.

Store in air tight containers.

--- sweet, crunchy and melt in your mouth.

[molly1844]

1 box any flavor SF jell-o
1 cup boiling water
Combine jell-o & water. Stir until gelatin is dissolved. Let cool on the counter top for 30 minutes. Do not chill in fridge.

8 0z. cream cheese
1 cup cottage cheese
1/4 cup Splenda
Soften the cream cheese. Beat cottage cheese, Splenda and cream cheese together.

Whip:
1 cup cream
3 T. Splenda
1 T. vanilla
Blend cream cheese mixture into whipped cream. Fold in Jell-o.

Pour into a 8x8 glass dish. Chill until firm.

[molly1844]

1 Egg
4 tb Unsalted (sweet) butter
1/4 c light Agave Nectar
1 1/2 ts Vanilla
1 c Grated zucchini
1 c Whole wheat pastry flour, minus 2 tablespoons
2 tb Wheat germ
2 tb Soy flour
1 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/2 c Chopped nuts

Preheat oven to 350ºF.

In food processor, or blender, or mixing bowl, blend egg, butter, agave, and vanilla until smooth and creamy. Add the zucchini and mix to combine.

In a bowl, combine flour, wheat germ, soy flour, baking powder, cinnamon, ginger, and nutmeg. Add zucchini mixture and stir well. Stir in the nuts.

Spread the batter in a 9-inch-square baking dish, lined with parchment paper (or spray w/PAM)

Bake for 30 minutes.

Cut into 1 1/2-inch squares.

[molly1844]

I have made a lot of cheesecakes in my time but this is absolutely the best one I have ever made. The slow cooking makes for a creamy texture, fabulous rich taste and there was not a single crack on the top --- molly

***I made a crust out of butter, oats and Splenda and just patted it in the bottom of the Springform pan. For more re-strictive LC plans you could use almond flour and do the same.

2# cream cheese (I used Neufchatel to lower the fat)
1 cup Splenda (I used half Splenda and half Fructose)
2 Tbsp Vanilla Extract
2 Tsp Rum Extract
5 eggs

Pre-heat oven to 200º

Grease a 9" Springform Pan. Pat crust of choice into the bottom of the pan.

In a large bowl, combine the cream cheeses and sweetener beating until smooth. Stir in the vanilla, rum extract, and eggs. Beat until smooth and well blended.

Pour the batter into the pan and place in the oven overnight. (you want this to cook 6-8 hours)

The cake will be set and the top just lightly colored.

The next morning remove the pan from the oven and place on a wire rack to cool for one hour.

Remove the sides of the pan. Cover and chill until ready to serve.

[molly1844]

2 cups Skim Milk
1/2 cup Light Sour Cream
1 pkg SF Instant Vanilla Pudding
1 cup Natural Peanut Butter
1/3 cup Splenda

Stir together milk, pudding and sour cream until smooth.

Whisk in remaining ingredients. Chill

Serve with Fruit Dippers.

[molly1844]

1/4 cup All-Fruit peach or apricot preserves
1 cup plain yogurt
1/8 teaspoon ground cinnamon
sliced fresh fruit

Combine preserves, yogurt, and cinnamon. Mix well; chill for at least 1 hour.
Serve with fresh fruit.

[molly1844]

As this pie bakes, it forms its own tender crust. Very nice and quick to make.

2 cups milk
4 eggs
1/2 cup Splenda
1/2 cup oat flour
1/4 cup butter, cut up
1/4 teaspoon salt
1 tsp vanilla
1 cup unsweetened coconut
Ground nutmeg (optional)

In a blender container combine milk, eggs, Splenda, flour, butter, vanilla and salt.

Cover; blend about 10 seconds or just till mixed (do not overblend). Stir in coconut.

Pour into a greased 9-inch pie plate and place pie on a baking sheet.(makes it easier to carry to the oven)

Sprinkle with nutmeg, if desired.

Bake in a 350º F. oven for 40 - 45 minutes or till knife inserted halfway between center and outside edge comes out clean.

Cool, then chill.

Makes 8 servings

[molly1844]

2 medium fresh peaches;peeled and sliced
2 Tbsp Splenda
Combine and spoon into two greased 6 oz baking cups.

2 Tbsp oats
2 Tbsp Whole Wheat Pastry Flour
1 Tbsp Brown Sugar Twin
2 Tsp Chopped Almonds
Combine.

Cut in:
5 Tsp cold Butter.
Mixture will resemble coarse crumbs.

Sprinkle with:
1/4 Tsp Almond Extract

Toss to combine with crumbs.

Sprinkle over the peaches.
Bake uncovered at 375º for 30 minutes until golden and bubbly.

Serves 2

[molly1844]

2 sticks butter, softened
1 1/2 cups splenda
2 tsp. cinnamon
2 tbsp. vanilla extract
2 eggs
1 cup flaxseed meal
3 cups oatmeal
3 tbsp. natural almond butter (you can sub peanut butter)
1 cup chopped walnuts

Preheat oven to 325 degrees.

Cream together the butter,splenda, vanilla and cinnamon.__

Add eggs and beat well._

Add remaining ingredients. Mix well.

Line cookie sheet w/ parchment paper and form the batter into little balls.

Flatten slightly_
Bake 12-15 minutes.

[molly1844]

1/2 cup softened butter
1/4 cup Agave
1 tsp vanilla
1 1/3 cup whole wheat pastry flour
1/8 tsp salt
Mix together; spread into a well-buttered 12 x 8 pan. Bake for 20 minutes at 325 degrees.

FILLING:
1 egg
1/4 cup plain yogurt
1 tsp vanilla
3 Tbs whole wheat pastry flour
1/8 tsp salt
1/2 cup Agave
3 Tbs Brown Sugar Twin
1/2 tsp baking soda
1 cup chopped pecans
1 cup grated unsweetened coconut

Mix all ingredients except nuts and coconut, beating well. Add nuts.

Pour batter over partly baked layer; sprinkle coconut on top.

Bake about 25 minutes more, until slightly browned.

Cut while still warm, but not hot. Enjoy!

[molly1844]

I tried the Pudding Sundae that Amadeus posted and it was woderful --- I prefer the cook n' serve pudding over the instant too. I served it in pretty glass sundae dishes and sprinkled some chopped pecans and a little grated 70% cocoa chocolate over the whipped cream. They looked really elegant.

I highly reccomend it. Thanks Amadeus!

molly :)

[Daisy0816]

No Fat, No Salt, No Sugar Vanilla Ice Cream

1 tsp unflavored gelatin
21/4 C cold skim milk
1 C nonfat dry milk
4 Oz Egg beaters
5 Tsp Splenda
1/8 Tsp Lemon extract
2 Tsp Vanilla extract

Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream make. Follow the manufacturer's instructions for freezing.

Okay, a coupla things about this recipe. Instead of using skim milk, I used 2 cups heavy cream, and 2 1/4 cup half and half. You can use whatever milk combo that suits you. Secondly, you have to really warm up the milk mixture for the gelatin to dissolve. I strained the milk-gelatin mixture through a paper towl into the bowl set in ice, and then did not strain again.

It's a little bit of work to make homemade, but the results and the knowledge of exactly what you are putting in your mouth are well worth the efforts.

Some people like to add garm gum or xanthum gum to their ice creams to yeild a smoother cream. I did not use any and it was just fine. You can research further about gums in the main sweet treat forum.

Enjoy!

Daisy:daizy:

[molly1844]

2 oz. unsweetened chocolate
2/3 cup ricotta cheese
2/3 cup SF peanut butter
2 tsp vanilla
4 Tbsp Butter
24 pkgs. Splenda

Melt chocolate, butter and peanut butter in a glass bowl in microwave. Stir often and careful not to burn chocolate.

Add in vanilla and sweetener. Mix in ricotta cheese.

Place 'globs' of mixture on wax paper lined cookie sheet and refridgerate.


**** mollys note: I actually like these frozen. I keep them in a container in the freezer and when I need a chocolate fix just pop one in my mouth and let it melt on my tongue!

[molly1844]

3/4 cup SF peanut butter
1/4 cup wheat germ
2 tbsp light agave
1 cup nonfat dry milk
toasted sesame seeds or finely chopped nuts.

In a bowl or food processor, blend the pb, wheat germ, agave and milk powder.

Form into balls and roll in sesame seeds or nuts.
Chill.

*** molly's note: you can sub Splenda for the agave if desired

[molly1844]

2 cups whole wheat pastry flour
1 tsp. salt
3/4 cup unsalted butter, chilled
5-8 tbsp. ice water
_

Sift flour and salt into a large mixing bowl._

Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-sized pieces._

Sprinkle water over mixture, one tablespoon at a time and knead lightly until a dough forms._
Form dough into a ball._

Cut in half and press each into a disc shape._

Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling._

Yield: 2 – 9" single pie crusts or 1 9" double pie crust

[molly1844]

2_cups cold skim milk (I use half & half)
1_package Chocolate Flavor Fat Free Sugar Free Instant Pudding
1/2_teaspoon ground cinnamon
1/2_cup cream; whipped

Pour cold milk in medium bowl.

Add pudding mix and cinnamon. Beat with wire whisk 1 minute.

Gently fold in whipped cream. (I think it looks pretty to leave a few streaks of whipped cream showing rather than blending it all together)

Spoon into dessert dishes. Refrigerate until ready to serve.

Makes 4 servings.

[molly1844]

1/2 cup of butter, softened
3/4 cup of agave
1 egg
1 teaspoon vanilla
3/4 cup stone ground whole wheat flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups oats
1 apple, cored and chopped
Preheat the oven to 375.

Grease cookie sheets. In a large bowl, cream togther the margarine, agave, egg and vanilla until smooth.

Combine the whole wheat flour,baking soda and cinnamon;stir into the creamed mixture.

Mix in oats and apple.

Drop by teaspoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes.

Allow to cool for 5 minutes before removing.

[molly1844]

1 3/4 cup Whole Wheat Pastry Flour
1/2 tsp. baking powder
3/4 c. butter
1 pkg. sugar free Jello (any flavor- but I realy like Lemon)
1 egg
1 tsp. vanilla

Cream butter and Jello, mix in eggs and vanilla.

Add flour and baking powder.

Roll out dough 1/2 inch thick and cut in shapes.

Bake at 350 degrees for 8 minutes.

[molly1844]

3/4 cup Whole Wheat Pastry Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup no-sugar added apricot jam
3 tablespoons olive oil
2 tablespoons agave
2 large egg whites
1-1/2 cups rolled oats
3/4 cup wheat germ
1/4 cup walnuts or pecans, chopped, optional

Preheat oven to 350°F.

Line 2 baking sheets with parchment paper.

Sift together the flour, baking soda, and salt.

In a large bowl, stir together the jam, oil, agave, and egg whites until well combined. Stir in the flour mixture, oats, wheat germ, and walnuts, if desired.

Drop the dough by heaping Tablespoons on the baking sheet, spacing the mounds 1-inch apart.

Bake for 17 minutes or until the cookies are set and browned.

Let cool for 1 to 2 minutes, then transfer to wire racks to cool completely.

The cookies can be frozen or stored in the refrigerator for up to 3 days

[molly1844]

For a quick and delicious dessert core an apple three-fourths of the way down.

Peel the top third of the apple and then pierce the remaining skin in several places.

Fill the cavity with any red colored, sugar-free Jell-O powder.

Bake approximately 4 minutes on HI in the microwave.

As the apple cooks, the Jell-O powder mixes with the natural apple juices and glazes the apple. Yummy!

[molly1844]

1/2 cup softened butter
1 teaspoon vanilla
1/4 cup SF maple syrup
1-1/3 cup whole wheat pastry flour
3/4 cup apple butter
Topping:
8 ounces cream cheese (low fat if desired)
1/3 cup SF maple syrup
2 teaspoons vanilla
1 egg

Crust:
Cream together all but apple butter and spread in a 7-1/2 x 11 rectangular Pyrex pan and pat gently and evenly into place.

Bake for about 15 minutes at 350 degrees.

When crust comes out of the oven, spread the apple butter over the crust. (You could use any All Fruit Jam if preferred)

Topping: Combine ingredients in food processor or blender and then pour mixture over apple butter.

Bake at 350 degrees about 30 minutes until firm and just golden.

Let cool in pan on wire rack before slicing into squares and removing.

Store in the refrigerator.