Sugar Free Pumpkin Dessert Food

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SUGAR FREE PUMPKIN DESSERT



Sugar Free Pumpkin Dessert image

Make and share this Sugar Free Pumpkin Dessert recipe from Food.com.

Provided by Chefpooky

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 (1 ounce) package sugar-free vanilla pudding
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3 (1 g) packets Equal sugar substitute
1 cup raisins

Steps:

  • Make pudding according to directions.
  • Place raisins in hot water for 1 hour to plump.
  • Drain raisins.
  • Mix all ingredients together.
  • Let chill for 2-3 hours.

Nutrition Facts : Calories 105.4, Fat 0.3, SaturatedFat 0.1, Sodium 190.4, Carbohydrate 27, Fiber 2.2, Sugar 16.2, Protein 1.3

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE



Low Carb/Sugar Free Pumpkin Cheesecake image

This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.

Provided by Collegechyc

Categories     Cheesecake

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages light cream cheese (not fat free)
1/2 cup Splenda granular
2/3 teaspoon vanilla extract
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
whipped cream (optional)

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.

Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9

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