Pumpkin Cheesecake Pudding Sugar Free Food

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• (FOR THE CRUST:)
• Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
• Gradually add in the oil and pulse until crumbly.
• Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
• Bake 12 minutes or until golden.
• (FOR THE FILLING:)
• Combine gelatin, Steviva Blend and COLD WATER. WHISK UNTIL THE GELATIN IS COMPLETELY dispersed. (if you put the gelatin into hot water first it immediately clumps and cannot dissolve).
• NOW add the boiling water. Stir until completely dissolved. Set aside.
• Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
• Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
• Pour the filling into the pie crust and chill until set. (several hours)
• (FOR THE TOPPING:)
• With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
• I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.

PUMPKIN CHEESECAKE PUDDING - SUGAR FREE

Steps:

• Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
• Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
• Pour milk/protein mixture and pudding mixture till mixed throughly.
• Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.

CHEESECAKE PUDDING (SUGAR FREE)

Steps:

• Whip all ingredients together and chill.

MY FAVORITE SUGAR-FREE PUMPKIN SPICE PUDDING

Steps:

• Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.