1 large (2.1 oz) box instant sugar-free chocolate pudding mix
1 1/2 c milk
1 (16 oz) container frozen whipped topping, thawed
Mix together pudding mix and milk with wire whisk until well combined. Fold in whipped topping. Can be served immediately, but keep refrigerated.
14 whole graham crackers
1 large (2.1-oz) pkg instant sugar-free vanilla pudding
2 c cold milk
1 c frozen whipped topping, thawed
1 20-oz can light cherry pie filling
Line a 9-in square pan with the graham crackers, breaking the crackers if necessary. Prepare the pudding mix with the milk as directed on pudding package. Let stand for 5 minutes and blend in the whipped topping. Spread half of the pudding mixture on top of the crackers. Add a second layer of crackers; top with the remaining pudding mixture and crackers. Spread the cherry pie filling over the top layer of crackers. Chill for 3 hours. Serves 9.
Cool and refreshing!
1 (16 oz) can pumpkin puree
1 (1 1/2-oz) box sugar-free vanilla pudding
1 (8 oz) container frozen whipped topping, thawed
1 tsp allspice or pumpkin spice
1/2 c milk, optional
Mix all ingredients thoroughly and beat by hand 2 minutes. Refrigerate for at least 2 hours.
Recipe adapted from Weight Watchers.
Crust
1/2 c white flour
1/2 c oat flour
2 T sugar or Splenda
1/2 c Smart Balance regular spread, softened
Combine ingredients and press into a 13×9-inch pan. Bake at 350 degrees for 15 minutes, or until golden. Let cool.
2nd Layer
8 oz pkg light cream cheese, softened
1 c powdered sugar*
1/2 tub (12 oz) frozen whipped topping, thawed
Beat together the cream cheese and sugar well. Stir in the whipped topping and spread on the crust.
3rd Layer
16 oz can pumpkin puree
2 small pkgs. sugar-free vanilla instant pudding mix
1 c half & half
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered cloves
Beat and spread over the cream cheese mixture. Chill for at least 1 hour. Serve with remaining whipped topping and a sprinkle of chopped walnuts.
3 eggs
1/2 c sugar
1/2 c Splenda
1/2 c fresh lemon or lime juice
1/4 c butter, melted
1 T lemon or lime peel, grated
Beat together the eggs, sugar and Splenda in the top of a double boiler. Stir in the lemon or lime juice, butter and lemon or lime peel. Cook over simmering water for 15 minutes or until thickened.
Leftover lemon or lime curd can be refrigerated and used as a spread on biscuits, scones or toast.
3 ( 6.75-oz) pkgs sugar-free Oreo cookies
1/2 c butter
1 (16-oz) container frozen whipped topping, thawed
1 ( 8-oz) pkg light cream cheese, softened
1 c confectioners sugar
2 c milk
1 ( 3.5- oz) pkg instant sugar-free chocolate pudding mix
Crush Oreos into bite-size pieces, reserving 1 cup for top. Melt butter and mix with rest of cookies. Press into 9×13 pan or slightly smaller. Put in freezer for 5 minutes.
Blend 1/2 of the whipped topping with all of the cream cheese and confectioners sugar. Spread over the crust and place cheesecake back in the freezer.
Prepare the instant pudding with the milk according to package directions. Spread over top of the cheesecake. Spread the remaining whipped topping on top of the pudding. Sprinkle with the remaining crushed cookies. Keep cheesecake refrigerated.
3 eggs, slightly beaten
3 c milk
1 tsp vanilla
1/3 c sugar
1/3 c Splenda
3 T melted butter
1/2 c raisins or dried cranberries
1 c cooked brown rice
1/2 tsp cinnamon
ground nutmeg
Blend together all ingredients except nutmeg, mixing well. Pour into casserole dish. Sprinkle top with ground nutmeg.
Place casserole dish in larger pan, and add hot water to about halfway up to pudding pan. Place in oven. Bake at 400 degrees for 35 to 40 minutes, or until knife inserted in center comes out clean. Can be served warm or cold. Refrigerate any leftover.
Be very careful handling the hot water. It is best to use long cooking mits when handling.
1 c whipping cream, thoroughly chilled
2 to 3 T Splenda
1/2 tsp vanilla
Beat all ingredients in bowl with mixer until whipping cream thickens and soft peaks form. Yield: 2 cups.
2 c milk, scalded
2 eggs, slightly beaten
1/2 c Splenda
2 tsp coconut extract
dash nutmeg
In large bowl, beat eggs, add Splenda, coconut extract and nutmeg. Blend in hot milk. Pour into small casserole dish. Bake at 325 degrees for 1 hour. Serve with whipped cream topped with a little toasted coconut.
3 T cornstarch
2/3 c Splenda
1 1/4 c evaporated milk
1 1/4 c water
2 eggs
1 1/2 tsp vanilla
In medium saucepan, combine the cornstarch, Splenda, evaporated milk, water and beaten eggs. Whisk until smooth. Cook while stirring over medium heat until the pudding is thick and bubbly. Cook for an additional minute. Remove from heat, and stir in vanilla. Pour into bowl or serving dishes. Cover with plastic wrap, and chill. Serve with whipped cream.
To use as pie filling, add 1 additional tablespoon of cornstarch when cooking.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
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