Tag Archives: dessert

GF, sugar free, fat free apple crisp cupcakes

4 Mar

Apple Filling:
6-7 tart apples
3/4 C. Splenda or Stevia sweetener
2 Tbsp. gluten free all purpose flour
1 tsp. cinnamon
Dash nutmeg
Dash salt
Pare apples, slice. Combine sweetener, flour, spices and salt; mix with apples. Cook in sauce pan medium heat until sugar dissolves and mixture thickens. Take off stove let cool. I like to make ahead of time and store filling in quart sized bags and freeze. I take one quart bag out and let thaw or defrost in microwave to make apple crisp.

Crisp Crust:
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 C. Warm water
1 C. + 4 Tbsp. oat flour (I make my own by putting it in the blender. Use GF oats if making GF.)
1/2 C. Oatmeal ( use GF if making GF)
1/2 C. Splenda brown sugar (or other zero calorie brown sugar)
Next time I make this I’ll probably add a couple drops of butter extract flavoring. Mix well.

Line cupcake pan with foil cupcake liners. Fill little over half with apple filling. Spread crisp crust topping over apples, evenly. Should make 12 cupcakes. Bake at 350 for 30 minutes. Can serve with a bit of fat free whipped topping. Very tasty treat. It also freezes very well, I put them in ziplock gallon bag, can take one out at a time, take foil wrapper off and put in microwave on defrost for short period of time.



Butternut Squash Crustless Pie

20 Feb

1/4 tsp. Butter extract flavoring
1 tsp. cinnamon
3 eggs
1/2 tsp. nutmeg
1/2 tsp. salt
1/3 C. fat free milk
1/2 C. Splenda
1 tsp. vanilla extract
I cook my butternut squash whole in the oven on a cookie sheet like a baked potato but prick it with a fork in a few spots, it is easier to cut in half after it is cooked. Cut butternut squash in half, scoop out seeds and throw them away, then scoop out baked squash and measure 2 cups and place in blender. Add milk and blend, then rest of ingredients and blend some more. Pour into ramekin or pie dish and bake at 375 degrees for one hour until set the top will start to crack a little and lose some glossiness. Let cool and store in fridge. This is also a easy one to make into cupcake size portions, just use the foil liners as they are a bit more stable later, reduce cooking time to 30 minutes. Top with fat free whipped cream. Sugar free, low carb, low fat and gluten free. This can be made ahead of time and just let it sit out and unthaw on counter or in fridge.



Key Lime Pie (Low sugar, fat free)

20 Feb

12 Tbsp. oat bran (can use gluten free)
6 tsp. splenda brown sugar
1/2 tsp. cinnamon
6 tsp. warm water
Mix with fork until well integrated and little pea sized bits. Press evenly into bottom and sides of large pie pan. Bake at 350 for 5 minutes. Allow to cool.

2 (8 oz) tubs fat free coolwhip
2 (8 oz) Philidelphia fat free cream cheese at room temp
1/4 -1/2 C. Splenda to taste
2 tsp. lemon juice
12 packets of True Lime
zest from one lime

Whisk cream cheese with electric beater with sweetener, lemon juice and true lime, then add coolwhip. Fill pie crust, smooth, then top with lime zest. Put in freezer and let harden. Cover. Unthaw in fridge for two hours or so prior to serving. I also use this recipie to make individual “pies in a jar,” baking the crust in 4 oz. canning jars, putting filling in and then lid and freezing for those individual treats later.


Fat Free Sugar Free Eggnog Pudding

19 Feb

1 pkt. unflavored gelatine
1 C. boiling water
2 small packages sugar free vanilla pudding (can use gluten free)
2 3/4 C. fat free milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Dissolve gelatine in boiling water, stir. Add two packages of pudding and mix well, add cinnamon and nutmeg, mix. Slowly add in fat free milk (I use powdered milk and mix it up in measuring cup). I finish it off with my hand held immulsion blender but an electric mixer works as well it adds air bubbles and gives texture. Divide into small pudding size tupperware or pretty custard dishes depending on what you are using it for. Let set for a few hours or so until set. I like to top mine off with fat free whipped cream. Yummy– Sis. Campbell.